CN113412940B - Method for improving heat stability of anthocyanin based on rice gluten nanofiber - Google Patents
Method for improving heat stability of anthocyanin based on rice gluten nanofiber Download PDFInfo
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- USNPULRDBDVJAO-FXCAAIILSA-N cyanidin 3-O-rutinoside betaine Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(=[O+]C3=CC(O)=CC([O-])=C3C=2)C=2C=C(O)C(O)=CC=2)O1 USNPULRDBDVJAO-FXCAAIILSA-N 0.000 claims abstract description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for improving heat stability of anthocyanin based on rice gluten nanofiber, and belongs to the field of food processing. The method comprises the following steps: mixing an anthocyanin solution and a rice gluten nanofiber solution according to a volume ratio of 1-5: 1, mixing, adjusting the pH value to 3-7, and uniformly mixing to obtain an anthocyanin-rice gluten nanofiber composite; wherein the concentration of the anthocyanin solution is 0.5-5 mM; the concentration of the rice gluten nanofiber solution is 2-20 mg/mL; the anthocyanin comprises one or more of cyanidin-3-O-glucoside, paeoniflorin-3-O-glucoside, and cyanidin-3-O-rutinoside. According to the invention, the rice gluten-based nanofiber and anthocyanin are specifically combined, so that the effect of improving the heat stability of the anthocyanin in food systems with different pH values is realized.
Description
Technical Field
The invention relates to a method for improving heat stability of anthocyanin based on rice gluten nanofiber, and belongs to the field of food processing.
Background
Anthocyanin has a plurality of physiological activities, so that the anthocyanin has great development potential in the fields of food, medicine, cosmetics and the like. However, the low stability of anthocyanins to environmental conditions (such as temperature, pH, light, water, oxygen, metal ions, etc.) during processing and storage poses a significant challenge for their use in food products. Among them, the temperature has the most significant influence on the stability of anthocyanin, the stability of anthocyanin is reduced along with the increase of temperature, and the chemical stability, color and nutritional properties of anthocyanin are greatly changed by heat treatment, so that the improvement of the stability of anthocyanin is required for expanding the application field of anthocyanin.
At present, the method for stabilizing anthocyanin mainly comprises molecular modification, embedding action, composite action and the like. However, the structure of the modified molecule is not clear, and further studies on the physiological activity of the modified molecule are needed. In recent years, it has been found that the improvement of the thermal stability of anthocyanins by the complexing action or the entrapping action of proteins has a very good effect, and it has become a research focus in recent years. The protein-based nanofiber is obtained by heating natural protein for a long time at high temperature through acidity, and can be specifically combined with bioactive substances as a thermodynamic stable system which has unique high specific surface area, aspect ratio, mechanical strength and biocompatibility, abundant reaction groups and wide pH application range, so that the protein-based nanofiber is used as an excellent delivery embedding material for stabilizing the bioactive substances.
Disclosure of Invention
[ problem ] to
The stability of anthocyanin is poor at present.
[ solution ]
In order to solve the problems, the invention provides a method for improving the heat stability of anthocyanin based on rice gluten nanofiber, which achieves the effect of improving the heat stability of anthocyanin in food systems with different pH values.
The first purpose of the invention is to provide a method for improving the heat stability of anthocyanin based on rice gluten nanofiber, which comprises the following steps:
mixing an anthocyanin solution and a rice gluten nanofiber solution according to a volume ratio of 1-5: 1, adjusting the pH value to 3-7, and uniformly mixing to obtain the anthocyanin-rice gluten nanofiber composite.
In one embodiment of the present invention, the concentration of the anthocyanin solution is 0.5 to 5mM.
In one embodiment of the invention, the concentration of the rice gluten nanofiber solution is 2-20 mg/mL.
In one embodiment of the invention, the anthocyanin comprises one or more of cyanidin-3-O-glucoside, paeoniflorin-3-O-glucoside and cyanidin-3-O-rutinoside.
In one embodiment of the present invention, the anthocyanin solution is prepared by dispersing anthocyanin in water and then storing the anthocyanin solution at 4 ℃ in the dark.
In one embodiment of the invention, the uniform mixing is performed by stirring at a rotation speed of 100-300 r/min for 30-120 min.
In one embodiment of the invention, the rice gluten nanofiber solution is obtained by dialyzing rice gluten nanofibers, wherein the dialysis is carried out by dialyzing a dialysis bag with a molecular weight of 500D in water with a pH value of 2 for 24 hours and changing water every 4 hours; wherein the pH 2 water is adjusted to pH 2 by hydrochloric acid.
In one embodiment of the present invention, the preparation method of the rice gluten nanofibers comprises the following steps:
(1) Dispersing rice gluten into an aqueous solution of sodium chloride to obtain a rice gluten solution with the mass concentration of 2-4%, and adjusting the pH to 2;
(2) And (2) stirring, hydrating, heating and cooling the rice gluten solution obtained in the step (1) to obtain the rice gluten nanofiber.
In one embodiment of the present invention, the concentration of sodium chloride in the aqueous solution of sodium chloride described in step (1) is 0 to 150mM.
In one embodiment of the present invention, the pH adjustment in step (1) is performed by using 0.5 to 1M hydrochloric acid solution.
In one embodiment of the invention, the stirring in the step (2) is performed at room temperature and at a rotation speed of 100-300 r/min for 2h.
In one embodiment of the present invention, the hydration in step (2) is 4 ℃ refrigerator hydration for 12h.
In one embodiment of the present invention, the heating in step (2) is performed at 300r/min in a 90 ℃ water bath for 24h.
In one embodiment of the present invention, the cooling in step (2) is ice-bath cooling for 20min.
The second purpose of the invention is to obtain the anthocyanin-rice gluten nanofiber complex by the method.
The third purpose of the invention is to apply the anthocyanin-rice gluten nanofiber compound obtained by the invention to the field of food processing.
A fourth object of the present invention is the use of the method of the present invention in the processing and storage of food products rich in anthocyanins.
[ advantageous effects ]
(1) The rice gluten-based nanofiber is prepared by heating at high temperature for a long time under an acidic condition, has unique high specific surface area, aspect ratio, mechanical strength and biocompatibility, is rich in reactive groups, and specifically combines a thermodynamic stable system with wide pH application range with anthocyanin, so that the effect of improving the heat stability of the anthocyanin in food systems with different pH values is realized.
(2) The anthocyanin-rice gluten nanofiber compound prepared by the method has the advantages that the heat stability of the anthocyanin is obviously improved under different pH values, and the retention rate reaches more than 54.38%; at a pH of 5, the retention rate of the rice gluten nanofiber-anthocyanin complex reached the highest value, and under a neutral condition, the retention rate of the rice gluten nanofiber-anthocyanin was increased by 87.8% as compared with that of anthocyanin.
Drawings
Fig. 1 is an atomic force microscope image of rice gluten-based nanofibers.
Fig. 2 is an atomic force microscope image of rice gluten-based nanofibers bound to anthocyanins.
Detailed Description
The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.
The test method comprises the following steps:
the determination method of the retention rate of anthocyanin comprises the following steps:
taking out anthocyanin and anthocyanin-nanofiber composite samples in the thermal degradation process, diluting the samples by 10 times by using deionized water, centrifuging at the rotating speed of 20000g to take supernatant, filtering the collected supernatant by using a 0.22 mu m filter membrane, and determining the concentration of anthocyanin by using a high performance liquid chromatography equipped with an SB-Aq C18 chromatographic column; wherein the parameters of the high performance liquid chromatography are as follows: mobile phase 2% formic acid and 100% acetonitrile, elution procedure 0-5min, 5%; 5 to 10min,5 to 10 percent; 10 to 15min,10 to 15% by weight of B; 15-25min, 15% -25% by weight of B; 25-35min 25% -5% by weight, and the flow rate is 1mL/min.
The retention of anthocyanin is calculated as shown in equation (1)
Wherein C is t And C 0 The anthocyanin concentration at 0min and t min of pyrolysis, respectively, is shown.
Example 1
A preparation method of rice gluten nanofiber comprises the following steps:
(1) Dispersing rice gluten into deionized water containing 150mM NaCl to obtain a rice gluten solution with a mass concentration of 4%, and adjusting the pH of the rice gluten solution to =2 with 1M HCl;
(2) Stirring the rice gluten solution with the pH =2 obtained in the step (1) at the rotating speed of 300r/min for 2h, and placing the rice gluten solution in a refrigerator at 4 ℃ for hydration for 12h to ensure full hydration; then heating in a water bath at 90 ℃ for 24h at 300 r/min; after heating, the rice gluten nanofiber is obtained after ice-bath cooling for 20min (atomic force microscopy image is shown in figure 1).
Example 2
A method for improving the heat stability of anthocyanin based on rice gluten nanofiber comprises the following steps:
(1) Dispersing cyanidin-3-O-glucoside into water to obtain 5mM anthocyanin solution, and storing at 4 deg.C in dark place;
(2) Dialyzing the rice gluten nanofiber obtained in the example 1 in pH 2 water by adopting a 500D dialysis bag for 24 hours, changing water every 4 hours, slightly adjusting the protein concentration by using pH 2 deionized water to obtain a rice gluten nanofiber solution (a fiber solution obtained by dialysis) with the pH of 2 and the protein concentration of 20mg/mL;
(3) Mixing the anthocyanin solution obtained in the step (1) and the rice gluten nanofiber solution obtained in the step (2) according to the volume ratio of 1:1, mixing, adjusting the pH value to 3, and stirring at the rotating speed of 300r/min for 30min to obtain the anthocyanin-rice gluten nanofiber complex (an atomic force microscope picture is shown as a figure 2).
Example 3 optimization of pH
The pH was adjusted to 5 and 7 in step (3) of example 2, and the pH was kept the same as in example 2, to obtain an anthocyanin-rice gluten nanofiber complex.
Comparative example 1
The preparation method of the anthocyanin solution under different pH values comprises the following steps:
(1) Dispersing cyanidin-3-O-glucoside into water to obtain 5mM anthocyanin solution, and storing at 4 deg.C in dark place;
(2) And (3) adjusting the pH values of the anthocyanin solution in the step (1) to be 3, 5 and 7 to obtain anthocyanin solutions under different pH values.
The anthocyanin-rice gluten nanofiber composites obtained in examples 2 and 3 and the anthocyanin solutions with different pH values obtained in the comparative example 1 were respectively placed in a water bath at 90 ℃ for heating for 120min for performance test, and the test results are shown in the following table 1:
table 1 test results of examples 2 and 3 and comparative example 1
As can be seen from table 1: the anthocyanin without the rice protein nanofiber has good thermal stability under acidic conditions, and the retention rate of the anthocyanin is reduced from 61.39% to 33.66% along with the increase of pH, which shows that the thermal stability of the anthocyanin is sharply reduced along with the increase of pH; after the rice gluten nanofiber is added, the heat stability of anthocyanin is obviously improved under different pH values, when the pH value is 5, the retention rate of the rice gluten nanofiber-anthocyanin complex reaches the highest value, and under a neutral condition, the retention rate of the rice gluten nanofiber-anthocyanin is improved by 87.8 percent compared with that of the anthocyanin.
Example 4 optimization of the volume ratio of anthocyanin solution to rice gluten nanofiber solution
Adjusting the volume ratio of the anthocyanin solution to the rice gluten nanofiber solution in the step (3) of the example 2 to 1: 1. 2: 1. 3: 1. 4: 1. 5:1, pH was adjusted to 5, and the other conditions were kept the same as in example 2, to obtain an anthocyanin-rice gluten nanofiber complex.
The anthocyanin-rice gluten nanofiber composite obtained in the example 4 is respectively placed in a water bath heating at 90 ℃ for 120min for performance test, and the test results are shown in the following table 2:
table 2 test results of example 4
| Ratio of | Retention (%) |
| 1:1 (example 2) | 64.39 |
| 2：1 | 60.21 |
| 3：1 | 57.36 |
| 4：1 | 56.67 |
| 5：1 | 55.29 |
As can be seen from table 2: the ratio of anthocyanin to rice gluten nanofiber is 1-5: 1, the anthocyanin retention rate was 55.29% to 64.39%, which was better than that of comparative example 1 in that the anthocyanin of the rice gluten nanofiber was not increased, and the ratio of anthocyanin to rice gluten nanofiber was 1:1, the retention of anthocyanin was the highest, indicating the best thermal stability, and as the concentration of anthocyanin increased, the binding sites on the rice gluten nanofibers were not sufficient to adequately protect the increased anthocyanin, resulting in a decrease in anthocyanin retention.
Example 5 concentration of anthocyanin solution
Anthocyanin concentrations in step (1) of example 2 were adjusted to 0.5mM, 1mM, 2mM, and 5mM, and pH was adjusted to 5, and the other conditions were kept the same as those in example 2, thereby obtaining an anthocyanin-rice gluten nanofiber complex.
The anthocyanin-rice gluten nanofiber composite obtained in example 5 is respectively placed in a water bath heating at 90 ℃ for 120min for performance test, and the test results are shown in the following table 3:
table 3 test results of example 5
| Concentration of | Retention (%) |
| 0.5mM | 55.21 |
| 1mM | 57.58 |
| 2mM | 60.63 |
| 5mM (example 2) | 64.39 |
As can be seen from table 3: after the composite material is compounded with the rice gluten nanofiber, the retention rate of anthocyanin gradually increases with the increase of the concentration of anthocyanin (0.5-5 mM), and the concentration is increased from 55.21% to 64.39%, which shows that the anthocyanin with higher concentration achieves the effect of improving the thermal stability of the composite material through self-association action and combination action with the rice gluten nanofiber, and the retention rate of anthocyanin reaches the highest value when the concentration of anthocyanin is 5mM.
Example 6 concentration of Rice gluten nanofiber solution
Anthocyanin-rice gluten nanofiber complexes were obtained by adjusting the concentrations of the rice gluten nanofibers of step (1) of example 2 to 2mg/mL, 5mg/mL, 10mg/mL and 20mg/mL and adjusting the pH to 5, which was otherwise the same as that of example 2.
The anthocyanin-rice gluten nanofiber composites obtained in example 6 were respectively placed in a water bath heating at 90 ℃ for 120min for performance testing, and the test results are shown in the following table 4:
table 4 test results of example 6
| Concentration of | Retention (%) |
| 2mg/mL | 54.38 |
| 5mg/mL | 56.76 |
| 10mg/mL | 60.28 |
| 20mg/mL (example 2) | 64.39 |
As can be seen from table 4: after the rice gluten nanofiber is added, the retention rate of anthocyanin is improved, the protection effect on anthocyanin is gradually enhanced along with the increase of the concentration of the rice gluten nanofiber, and the retention rate of anthocyanin reaches 64.39% when the concentration of protein reaches 20mg/mL.
Comparative example 2
The rice gluten nanofibers of example 2 were adjusted to rice gluten and the pH of step (3) was adjusted to 5, otherwise the same as example 2, to obtain a complex.
Comparative example 3
The rice gluten nanofibers of example 2 were adjusted to soy protein and the pH of step (3) was adjusted to 5, otherwise the same as example 2, resulting in a composite.
Comparative example 4
The dialysis of step (2) in example 2 was omitted, and the pH of step (3) was adjusted to 5, and other conditions or parameters were the same as those in example 2, to obtain a complex.
Comparative example 5
Dispersing rice gluten into an aqueous solution containing 300mM NaCl ions, wherein other conditions or parameters are consistent with those in the embodiment 1, so as to obtain rice gluten nanofiber; then, according to the method of example 2, and the pH of step (3) was adjusted to 5, the anthocyanin-rice gluten nanofiber complex was prepared.
Comparative example 6
Example 2 the anthocyanin concentration in step (1) was adjusted to 10mM, and the pH in step (3) was adjusted to 5, in keeping with example 2, to obtain an anthocyanin-rice gluten nanofiber complex.
The compounds obtained in comparative examples 2 to 6 were respectively placed in a water bath at 90 ℃ for heating for 120min for performance testing, and the test results are shown in the following table 5:
TABLE 5 test results of comparative examples 2 to 6
| Comparative example | Retention (%) |
| 2 | 45.63 |
| 3 | 50.19 |
| 4 | 53.63 |
| 5 | 48.68 |
| 6 | 54.13 |
As can be seen from table 5: compared with rice gluten and soybean protein, the rice gluten nanofiber can better improve the stability of anthocyanin; salt ions in the rice gluten nanofiber system affect the binding of the rest anthocyanins, resulting in a decrease in stability, so that the selection of a suitable salt ion concentration and a final dialysis step in the fiberization process are indispensable; in addition, at an anthocyanin concentration of 10mM, the thermal stability of the rice gluten nanofiber-anthocyanin complex is reduced because the binding sites provided by rice gluten are not sufficient to bind to anthocyanin at too high a concentration, resulting in more anthocyanin being exposed in the solution and degraded during heating, resulting in reduced thermal stability.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A method for improving the heat stability of anthocyanin based on rice gluten nanofiber is characterized by comprising the following steps:
mixing an anthocyanin solution and a rice gluten nanofiber solution according to a volume ratio of 1-5: 1, mixing, adjusting the pH value to 3-7, and uniformly mixing to obtain an anthocyanin-rice gluten nanofiber composite;
the concentration of the anthocyanin solution is 0.5-5 mM;
the concentration of the rice gluten nanofiber solution is 2-20 mg/mL;
the preparation method of the rice gluten nanofiber comprises the following steps:
(1) Dispersing rice gluten in an aqueous solution of sodium chloride to obtain a rice gluten solution with the mass concentration of 2-4%, and adjusting the pH value to 2;
(2) Stirring, hydrating, heating and cooling the rice gluten solution obtained in the step (1) to obtain rice gluten nanofibers;
the concentration of the sodium chloride in the aqueous solution of the sodium chloride in the step (1) is 0-150 mM.
2. The method of claim 1, wherein the anthocyanins comprise one or more of cyanidin-3-O-glucoside, peonidin-3-O-glucoside, and cyanidin-3-O-rutinoside.
3. The method according to any one of claims 1 to 2, wherein the rice gluten nanofiber solution is obtained by dialyzing rice gluten nanofibers.
4. Anthocyanin-rice gluten nanofiber complex prepared by the method of any one of claims 1 to 3.
5. Use of an anthocyanin-rice gluten nanofiber complex as set forth in claim 4 in the field of food processing.
6. Use of the method of any one of claims 1 to 3 for the processing and storage of anthocyanin-rich food products.
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| CN109222069A (en) * | 2018-08-10 | 2019-01-18 | 江苏省农业科学院 | A kind of anthocyanidin nano-complex and preparation method thereof of " core-shell structure copolymer " structure |
| CN110810617A (en) * | 2019-11-06 | 2020-02-21 | 江西省科学院应用化学研究所 | Preparation method of rice gluten with high emulsifying activity and high emulsifying stability |
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| CN109222069A (en) * | 2018-08-10 | 2019-01-18 | 江苏省农业科学院 | A kind of anthocyanidin nano-complex and preparation method thereof of " core-shell structure copolymer " structure |
| CN110810617A (en) * | 2019-11-06 | 2020-02-21 | 江西省科学院应用化学研究所 | Preparation method of rice gluten with high emulsifying activity and high emulsifying stability |
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