CN113397167A - 一种酶辅助乳化制备新型姜黄素脂肪乳的方法 - Google Patents
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Abstract
一种酶辅助乳化制备新型姜黄素脂肪乳的方法，该方法包括以下步骤：(1)全脂大豆经挤压膨化后溶于蒸馏水中进行水解，恒温水浴并搅拌，调节pH值。(2)加入Alcalase碱性蛋白酶酶解，随着酶解进行，每一段时间加入固定量的姜黄素。(3)经中性条件下灭酶，冷却离心，分离得到负载姜黄素的膏状脂肪乳。本发明所制备的新型姜黄素脂肪乳稳定性较高、作为姜黄素运载体系具有高效的包埋效果。
Description
技术领域
本发明属于食品加工技术，主要涉及酶辅助乳化制备新型姜黄素脂肪乳的方法。
背景技术
姜黄素是姜黄的天然多酚，具有多种生物活性，例如抗氧化、抗增殖、抗炎特性。由于姜黄素易于氧化和化学降解，导致其生物利用度较低。利用超声、高速剪切、高压均质、研磨法制备负载姜黄素的脂肪乳属于高耗能法，对成本和环境的要求较高。相转变温度法是目前采用制备脂肪乳的低耗能法之一，是利用体系内部发生相变所释放的化学能实现乳化，然而，这种方法制备的脂肪乳稳定性差，应用局限性较大。生物酶辅助的相转变温度法是通过大豆原有优质组分蛋白(或肽)和磷脂作为天然乳化剂，吸附在油、水界面并降低界面张力，能显著提高脂肪乳的稳定性。本发明采用生物酶辅助乳化制备新型姜黄素脂肪乳，利用碱性蛋白酶辅助酶解膨化大豆，将姜黄素加入到大豆酶解物中，利用水解后的蛋白(肽)、磷脂等作为天然乳化剂，制备自发形成、绿色安全、稳定性更佳的姜黄素脂肪乳。
发明内容
本发明所要解决的技术问题是克服上述现有技术的不足，提供一种酶辅助乳化制备新型姜黄素脂肪乳的方法，达到提高姜黄素脂肪乳稳定性能和包埋性能的目的。
本发明所要解决的技术问题是通过以下技术方案来实现的：
一种酶辅助乳化制备新型姜黄素脂肪乳的方法，该方法包括以下步骤：
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/L NaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(1.0-3.0％v/w)酶解90min。随着酶解进行，每5-15 min加入0.4-1.0wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。
本发明所需要的设备简单、操作安全且获得姜黄素脂肪乳稳定性好。
本发明方法制得的姜黄素脂肪乳具有较高的包埋率。
附图说明：图1是酶辅助乳化制备新型姜黄素脂肪乳的具体流程图
具体实施方式
下面对本发明具体实施例进行详细描述。
一种酶辅助乳化制备新型姜黄素脂肪乳的方法，该方法包括以下步骤：
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/L NaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(1.0-3.0％v/w)酶解90min。随着酶解进行，每5-15 min加入0.4-1.0wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。
实施案例1
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/L NaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(1.0％v/w)酶解90min。随着酶解进行，每6min加入0.4wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。本发明方法制备的姜黄素脂肪乳测定指标如表1 所示。
表1
| 测定指标 | 结果 |
| 包埋率(％) | 70.68±0.29 |
| 产率(％) | 66.36±0.48 |
| 氢过氧化物含量(mmol/kg，7d) | 7.12±0.14 |
实施案例2
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/L NaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(1.5％v/w)酶解90min。随着酶解进行，每8min加入0.6wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。本发明方法制备的姜黄素脂肪乳测定指标如表2 所示。
表2
| 测定指标 | 结果 |
| 包埋率(％) | 78.30±0.22 |
| 产率(％) | 75.31±0.32 |
| 氢过氧化物含量(mmol/kg，7d) | 5.89±0.41 |
实施案例3
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/L NaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(3.0％v/w)酶解90min。随着酶解进行，每12min 加入0.8wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。本发明方法制备的姜黄素脂肪乳测定指标如表3 所示。
表3
| 测定指标 | 结果 |
| 包埋率(％) | 66.62±0.10 |
| 产率(％) | 61.98±0.90 |
| 氢过氧化物含量(mmol/kg，7d) | 10.11±0.76 |
Claims (4)
1.一种酶辅助乳化制备新型姜黄素脂肪乳的方法，该方法包括以下步骤：
(1)全脂大豆经挤压膨化后按照1:6料液比进行水解，水浴55℃恒温搅拌。用2mol/LNaOH溶液调pH值至9.0；
(2)通过Alcalase 2.4L碱性蛋白酶(1.0-3.0％v/w)酶解90min。随着酶解进行，每5-15min加入0.4-1.0wt％的姜黄素(按膨化大豆中所油脂质量计算)；
(3)用2mol/L HCl溶液调pH值至7.0，沸水浴灭酶5min，冷却，9000×g条件下离心20min，分离得到负载姜黄素的膏状脂肪乳。
2.根据权利要求1所述的酶辅助乳化制备新型姜黄素脂肪乳的方法，其特征在于，所述的酶解加入的姜黄素含量为0.6wt％。
3.根据权利要求1所述的酶辅助乳化制备新型姜黄素脂肪乳的方法，其特征在于，所述的加入碱性蛋白酶含量为1.5％v/w。
4.根据权利要求1所述的酶辅助乳化制备新型姜黄素脂肪乳的方法，其特征在于，所述的加入的姜黄素时间为每9min一次。
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| CN109349360A (zh) * | 2018-09-29 | 2019-02-19 | 东北农业大学 | 一种高稳定性功能乳液的制备方法 |
| WO2021098492A1 (zh) * | 2019-11-22 | 2021-05-27 | 华南理工大学 | 一种高荷载姜黄素的大豆多肽基纳米颗粒及其pH驱动制备方法与应用 |
| CN112273654A (zh) * | 2020-04-27 | 2021-01-29 | 华南理工大学 | 一种pH驱动法制备大豆蛋白酶解聚集体包埋姜黄素纳米颗粒的方法及其应用 |
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| CN114292698A (zh) * | 2021-12-17 | 2022-04-08 | 安徽天祥粮油食品有限公司 | 功能性动物油脂脱腥处理方法 |
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