CN113966830A - 一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 - Google Patents
一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 Download PDFInfo
- Publication number
- CN113966830A CN113966830A CN202111151054.4A CN202111151054A CN113966830A CN 113966830 A CN113966830 A CN 113966830A CN 202111151054 A CN202111151054 A CN 202111151054A CN 113966830 A CN113966830 A CN 113966830A
- Authority
- CN
- China
- Prior art keywords
- protein
- emulsion
- polysaccharide
- oil
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 68
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 60
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 60
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000013543 active substance Substances 0.000 title claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 6
- 239000000243 solution Substances 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 150000004676 glycans Chemical class 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000005687 corn oil Nutrition 0.000 claims abstract description 16
- 239000002285 corn oil Substances 0.000 claims abstract description 16
- 238000000265 homogenisation Methods 0.000 claims abstract description 13
- 230000000887 hydrating effect Effects 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 238000004132 cross linking Methods 0.000 claims abstract description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 54
- 235000018102 proteins Nutrition 0.000 claims description 31
- 108090000623 proteins and genes Proteins 0.000 claims description 31
- 102000004169 proteins and genes Human genes 0.000 claims description 31
- 235000012754 curcumin Nutrition 0.000 claims description 27
- 239000004148 curcumin Substances 0.000 claims description 27
- 229940109262 curcumin Drugs 0.000 claims description 27
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 27
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 22
- 235000013734 beta-carotene Nutrition 0.000 claims description 22
- 239000011648 beta-carotene Substances 0.000 claims description 22
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 22
- 229960002747 betacarotene Drugs 0.000 claims description 22
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 22
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 229920002148 Gellan gum Polymers 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 10
- 239000000216 gellan gum Substances 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 108010084695 Pea Proteins Proteins 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 235000019702 pea protein Nutrition 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 235000019707 mung bean protein Nutrition 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 108010003571 Nut Proteins Proteins 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 108060008539 Transglutaminase Proteins 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 235000021374 legumes Nutrition 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 229940071440 soy protein isolate Drugs 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 102000003601 transglutaminase Human genes 0.000 claims description 2
- 239000012460 protein solution Substances 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 22
- 238000005303 weighing Methods 0.000 description 18
- 239000011550 stock solution Substances 0.000 description 13
- 230000000975 bioactive effect Effects 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 229940001941 soy protein Drugs 0.000 description 5
- 229940079593 drug Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000004071 biological effect Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- -1 curcumin Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000012377 drug delivery Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种新型负载活性物的植物蛋白‑多糖复合乳液凝胶的制备方法。包括以下步骤:(1)取植物蛋白与多糖分别溶解于水中,搅拌后水化,随后混合形成蛋白质‑多糖复合溶液;(2)将活性物质溶解于植物油中,搅拌以充分溶解,随后以蛋白质‑多糖复合溶液为水相,以负载活性物质的植物油为油相,将二者混合;(3)将(2)中的混合液搅拌后高速均质处理,得粗乳液;将粗乳液超声破碎,得到水包油乳液;(4)将交联酶充分溶解于乳液中,充分反应。本发明所得的复合乳液凝胶在贮藏过程中,生物活性物的保留量比玉米油溶液中的保留量高,高速均质联合超声波均质能提高乳液稳定性,酶处理可以改善乳液凝胶的质构属性,具有广泛的应用前景。
Description
技术领域
本发明属于食品工程领域,涉及一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法。
背景技术
聚合物凝胶作为软材料,在药物递送、组织工程等领域获得了广泛的关注,尤其是其在药物释放、生物活性物质的递送系统中的应用,有助于提高药物或生物活性物质的稳定性,延长货架期,保持药物、活性物质功能性等。近年来。乳液特别是水包油型乳液因其简单、通用性好而在制备凝胶方面受到越来越多的关注。乳液凝胶中的油相可以作为药物、生物活性物质的溶剂,甚至功能油(如植物精油)作为油相也可以作为活性药物。乳液可以由表面活性剂、生物大分子或固体颗粒稳定。
近几十年来,天然的乳化剂如蛋白质和多糖被广泛运用于制备乳液凝胶,与单一的蛋白质或多糖系统相比,蛋白质和多糖的混合物通常在调节乳液稳定性及凝胶质地方面更有效。蛋白质和多糖属于不同类别的生物聚合物,在化学结构、物理性质和功能上表现出很大的差异。因此在蛋白质和多糖的混合物中可以产生更广泛的相行为。另一方面,通过结合蛋白质和多糖的各自优势,可生产出具有多结构和更高营养价值的混合凝胶。
如今,食品工业加工商依赖于活性化合物的添加,他们使用的活性化合物主要是薄荷、生姜等精油、姜黄素等酚类化合物。这些化合物的主要问题是会发生降解、氧化或挥发,主要是由于暴露在催化分子、氧气或紫外线下而导致异味和生物活性丧失。并且,乳状液是热力学不稳定的分散体系,容易团聚和破乳,导致上述包裹的药物、生物活性物的量及其生物活性降低。因此需要在食品加工后保持这些分子的性质。
同时,与能自发形成乳状液的合成乳化剂不同,天然乳化剂:蛋白质及多糖一般需要使用高能方法形成乳状液,如超声波、高速均质、高压均质和微流态化等。因此还需要通过高能乳化的方式制备乳液,以提高蛋白质-多糖乳液系统的稳定性。
发明内容
为改善上述问题及现有技术的缺陷,本发明的一个目的在于提供一种操作简单、生产成本低,并且能够有效改善负载β-胡萝卜素或姜黄素的乳液凝胶稳定性的方法。
为达到上述目的,本发明所采用的技术方案如下:
(1)蛋白质-多糖溶液的制备:取植物蛋白与多糖为原料,分别溶解于水中,搅拌后水化,得到蛋白质水溶液和多糖水溶液;再将两种水溶液混合形成蛋白质-多糖复合溶液;
(2)活性物质的负载:将β-胡萝卜素或姜黄素溶解于植物油中,搅拌以充分溶解;随后以蛋白质-多糖复合溶液为水相,以负载活性物质的植物油为油相,将二者混合得到混合液;
(3)乳液的制备:将步骤(2)制得的混合液搅拌后高速均质处理,制备成粗乳液;将粗乳液超声破碎,均质后得到水包油乳液;
(4)乳液凝胶的制备:取蛋白质交联酶充分溶解于水包油乳液中,充分反应后得乳液凝胶。
优选地,所述的植物蛋白选自豆类蛋白、谷类蛋白或坚果蛋白中的一种或数种;优选地,所述的植物蛋白选自大豆分离蛋白、豌豆分离蛋白或绿豆蛋白。
优选地,所述的多糖选自壳聚糖、结冷胶、魔芋葡甘聚糖、淀粉、纤维素中的一种或数种;更为优选地,所述的多糖选自壳聚糖、结冷胶或魔芋葡甘聚糖。
优选地,所述步骤(1)中,蛋白质水溶液和多糖水溶液的体积比为10:1。
优选地,所述的植物油选自花生油、豆油、亚麻油、玉米油、蓖麻油、菜子油中的一种或数种;优选地,所述的植物油选自玉米油。
优选地,所述步骤(2)中蛋白质-多糖复合溶液与植物油的体积比为10:1。
优选地,步骤(3)中所述的搅拌参数为450r/min恒速混合5min;所述的高速均质参数为2000rpm,2min。
优选地,步骤(3)中超声粉碎的参数为:将粗乳液置于超声波细胞粉碎仪中,选用6mm的超声变幅杆,乳液液面浸没变幅杆的深度为乳液高度的1/3(约为2.2cm),工作时间20s和间歇时间40s,过程以冰水浴控温。
优选地,步骤(4)中所述的蛋白质交联酶为谷氨酰胺转氨酶。
优选地,步骤(4)中还包括保温步骤:将蛋白质交联酶充分溶解于水包油乳液中,随后在45℃条件下保温2h。
本发明的另一个方面公开了一种根据上述方法制备得到的复合乳液凝胶。
本发明还公布了一种食品,其特征在于,其成分包括所述的复合乳液凝胶。
本发明提出的一种负载活性物的植物蛋白-多糖复合乳液凝胶制备方法,具有以下有益效果:
(1)本发明制备的乳液凝胶具有较好的稳定性、活性物质负载能力及质构特性。并且高蛋白,且不含胆固醇,具有生物活性,营养价值丰富,符合人们对健康生活的需求。
(2)本发明配方科学,工艺简单,原料营养丰富、经济且易得,适合工厂进行大规模生产。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
实施例1负载β-胡萝卜素或姜黄素的大豆分离蛋白-壳聚糖储备液的制备
蛋白质-多糖储备液:准确称取10g大豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取1g壳聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
玉米油储备液:准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例2负载β-胡萝卜素或姜黄素的豌豆分离蛋白-壳聚糖储备液的制备
准确称取16g豌豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取1g壳聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例3负载β-胡萝卜素或姜黄素的绿豆蛋白-壳聚糖储备液的制备
准确称取20g绿豆蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取1g壳聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例4负载β-胡萝卜素或姜黄素的大豆分离蛋白-结冷胶储备液的制备
准确称取10g大豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取0.1g结冷胶,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例5负载β-胡萝卜素或姜黄素的豌豆分离蛋白-结冷胶储备液的制备
准确称取16g豌豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取0.1g结冷胶,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例6负载β-胡萝卜素或姜黄素的绿豆蛋白-结冷胶储备液的制备
准确称取20g绿豆蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取0.1g结冷胶,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例7负载β-胡萝卜素或姜黄素的大豆分离蛋白-魔芋葡甘聚糖储备液的制备
准确称取10g大豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取2g魔芋葡甘聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例8负载β-胡萝卜素或姜黄素的豌豆分离蛋白-魔芋葡甘聚糖储备液的制备
准确称取16g豌豆分离蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取2g魔芋葡甘聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例9负载β-胡萝卜素或姜黄素的绿豆蛋白-魔芋葡甘聚糖储备液的制备
准确称取20g绿豆蛋白,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。准确称取2g魔芋葡甘聚糖,将其溶解于100mL水中,置于搅拌器下以5000rpm的条件下搅拌30min,在4℃条件下水化24h。以蛋白质:多糖=10:1(v:v)的比例混合,形成蛋白质-多糖溶液,后置于4℃条件下备用。
准确称取0.5gβ-胡萝卜素或姜黄素,溶解于100mL玉米油中,在4℃条件下彻夜搅拌使其完全溶解,后置于4℃条件下备用。
实施例10负载β-胡萝卜素或姜黄素蛋白质-多糖复合乳液制备
取实施例1中所述的两种储备液,按蛋白质-多糖储备液:玉米油储备液=10:1(v:v)的比例混合。将混合液以450r/min恒速混合5min,再将混合液置于高速均质机下,以2000rpm,2min的条件下高速均质,制备成粗乳液。随后,再将粗乳液置于超声波细胞粉碎仪中,选用6mm的超声变幅杆,乳液液面浸没没变幅杆的深度为乳液高度的1/3(约为2.2cm),工作时间20s和间歇时间40s,过程以冰水浴控温,辅助均质后得到水包油乳液。
依次取实施例2-9中所述的储备液,重复上述步骤,得到水包油乳液。
实施例11负载β-胡萝卜素或姜黄素蛋白质-多糖复合乳液凝胶制备
取25U/g蛋白质的谷氨酰胺转氨酶,充分溶解于实施例10所制得的水包油乳液中,随后在45℃条件下保温2h,制得复合乳液凝胶。
实施例12表1负载β-胡萝卜素或姜黄素蛋白质-多糖复合乳液稳定性数据
实施例13表2负载β-胡萝卜素或姜黄素蛋白质-多糖复合乳液凝胶生物活性物质的保留率数据
实施例14表3负载β-胡萝卜素或姜黄素蛋白质-多糖复合乳液凝胶质构数据
以上所有结果显示,将生物活性物包封在水包油性乳液中,在其贮藏过程中,保留量提高。采用高速均质联合超声波辅助均质的方式,乳液的稳定性提高。用酶催化的方式进行蛋白质交联,乳液凝胶的质构性较好。说明将活性物质包封在乳液中可以减少其损失,通过联合均质的方式可以提高其稳定性,酶催化交联的方式可以改善乳液凝胶的质构特性。
Claims (10)
1.一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法,其特征在于,包括以下步骤:
(1)蛋白质-多糖复合溶液的制备:取植物蛋白与多糖分别溶解于水中,搅拌后水化,得到蛋白质水溶液和多糖水溶液,再将两种水溶液混合形成蛋白质-多糖复合溶液;
(2)活性物质的负载:将β-胡萝卜素或姜黄素溶解于植物油中,搅拌以充分溶解;随后以步骤(1)所述的蛋白质-多糖复合溶液为水相,以负载活性物质的植物油为油相,将二者混合得到混合液;
(3)乳液的制备:将步骤(2)制得的混合液搅拌后高速均质处理,制备成粗乳液;将粗乳液超声破碎,均质后得到水包油乳液;
(4)乳液凝胶的制备:取蛋白质交联酶充分溶解于所述水包油乳液中,充分反应后得乳液凝胶。
2.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,所述的植物蛋白选自豆类蛋白、谷类蛋白或坚果蛋白中的一种或数种;优选地,所述的植物蛋白选自大豆分离蛋白、豌豆分离蛋白或绿豆蛋白。
3.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,所述的多糖选自壳聚糖、结冷胶、魔芋葡甘聚糖、淀粉、纤维素中的一种或数种;优选地,所述的多糖选自壳聚糖、结冷胶或魔芋葡甘聚糖。
4.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,所述步骤(1)中,蛋白质水溶液和多糖水溶液的体积比为10:1。
5.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,所述的植物油选自花生油、豆油、亚麻油、玉米油、蓖麻油、菜子油中的一种或数种;优选地,所述的植物油为玉米油。
6.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,步骤(2)中蛋白质-多糖复合溶液与植物油的体积比为10:1。
7.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,步骤(3)中所述的搅拌参数为450r/min,恒速混合5min;
所述的高速均质参数为2000rpm,2min。
8.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,步骤(3)中所述的超声粉碎的参数为:将粗乳液置于超声波细胞粉碎仪中,选用6mm的超声变幅杆,乳液液面浸没变幅杆的深度为乳液高度的1/3,约为2.2cm,工作时间20s和间歇时间40s,过程以冰水浴控温。
9.根据权利要求1所述的复合乳液凝胶的制备方法,其特征在于,步骤(4)中所述的蛋白质交联酶为谷氨酰胺转氨酶。
10.一种复合乳液凝胶,其特征在于,根据权利要求1-9任一项所述方法制得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111151054.4A CN113966830A (zh) | 2021-09-29 | 2021-09-29 | 一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111151054.4A CN113966830A (zh) | 2021-09-29 | 2021-09-29 | 一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113966830A true CN113966830A (zh) | 2022-01-25 |
Family
ID=79586974
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111151054.4A Pending CN113966830A (zh) | 2021-09-29 | 2021-09-29 | 一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113966830A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115005424A (zh) * | 2022-06-16 | 2022-09-06 | 东北农业大学 | 一种利用菊粉辅助超声处理提高大豆蛋白乳液凝胶特性的方法 |
CN115251359A (zh) * | 2022-07-15 | 2022-11-01 | 中国农业科学院油料作物研究所 | 一种可掩盖油脂不良风味的植物基递送体系及制备方法和应用 |
CN115669947A (zh) * | 2022-10-27 | 2023-02-03 | 甘肃农业大学 | 一种具有结肠保健功能的高內相乳液凝胶及其制备方法 |
CN116391852A (zh) * | 2023-05-25 | 2023-07-07 | 苏陀科技(山东)有限公司 | 一种高温稳定的o/w植物基蛋白-多糖乳液制备方法及其应用 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012084624A1 (en) * | 2010-12-23 | 2012-06-28 | Dsm Ip Assets B.V. | Compositions of fat-soluble active ingredients containing plant protein-soy polysaccharide complexes |
CN102742810A (zh) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | 一种以大豆分离蛋白和壳聚糖为壁材的大蒜油微胶囊及其制备方法和应用 |
CN104855670A (zh) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | 高凝胶强度高溶胀性大豆分离蛋白透明水凝胶的制备方法 |
CN107455550A (zh) * | 2017-08-21 | 2017-12-12 | 中国农业科学院农产品加工研究所 | 一种使用花生分离蛋白制备的Pickering乳液及其制备方法 |
CN109288065A (zh) * | 2018-11-01 | 2019-02-01 | 广州白云山汉方现代药业有限公司 | 一种负载脂溶性维生素的悬浮乳液凝胶及其制备方法 |
CN109646314A (zh) * | 2018-12-11 | 2019-04-19 | 广东轻工职业技术学院 | 一种固体纳米-聚合物杂化纳米载体及其制备方法 |
CN110037296A (zh) * | 2019-04-24 | 2019-07-23 | 吉林大学 | 一种乳清蛋白基人参皂苷纳米乳液的制备方法 |
CN110089753A (zh) * | 2019-04-16 | 2019-08-06 | 东北农业大学 | 一种提高姜黄素生物利用率的纳米微粒的制备方法 |
CN111642745A (zh) * | 2020-06-01 | 2020-09-11 | 华中农业大学 | 一种基于植物蛋白与坚果油的β-胡萝卜素乳液凝胶及其制备方法 |
-
2021
- 2021-09-29 CN CN202111151054.4A patent/CN113966830A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012084624A1 (en) * | 2010-12-23 | 2012-06-28 | Dsm Ip Assets B.V. | Compositions of fat-soluble active ingredients containing plant protein-soy polysaccharide complexes |
CN102742810A (zh) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | 一种以大豆分离蛋白和壳聚糖为壁材的大蒜油微胶囊及其制备方法和应用 |
CN104855670A (zh) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | 高凝胶强度高溶胀性大豆分离蛋白透明水凝胶的制备方法 |
CN107455550A (zh) * | 2017-08-21 | 2017-12-12 | 中国农业科学院农产品加工研究所 | 一种使用花生分离蛋白制备的Pickering乳液及其制备方法 |
CN109288065A (zh) * | 2018-11-01 | 2019-02-01 | 广州白云山汉方现代药业有限公司 | 一种负载脂溶性维生素的悬浮乳液凝胶及其制备方法 |
CN109646314A (zh) * | 2018-12-11 | 2019-04-19 | 广东轻工职业技术学院 | 一种固体纳米-聚合物杂化纳米载体及其制备方法 |
CN110089753A (zh) * | 2019-04-16 | 2019-08-06 | 东北农业大学 | 一种提高姜黄素生物利用率的纳米微粒的制备方法 |
CN110037296A (zh) * | 2019-04-24 | 2019-07-23 | 吉林大学 | 一种乳清蛋白基人参皂苷纳米乳液的制备方法 |
CN111642745A (zh) * | 2020-06-01 | 2020-09-11 | 华中农业大学 | 一种基于植物蛋白与坚果油的β-胡萝卜素乳液凝胶及其制备方法 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115005424A (zh) * | 2022-06-16 | 2022-09-06 | 东北农业大学 | 一种利用菊粉辅助超声处理提高大豆蛋白乳液凝胶特性的方法 |
CN115251359A (zh) * | 2022-07-15 | 2022-11-01 | 中国农业科学院油料作物研究所 | 一种可掩盖油脂不良风味的植物基递送体系及制备方法和应用 |
CN115251359B (zh) * | 2022-07-15 | 2024-03-15 | 中国农业科学院油料作物研究所 | 一种可掩盖油脂不良风味的植物基递送体系及制备方法和应用 |
CN115669947A (zh) * | 2022-10-27 | 2023-02-03 | 甘肃农业大学 | 一种具有结肠保健功能的高內相乳液凝胶及其制备方法 |
CN115669947B (zh) * | 2022-10-27 | 2023-07-21 | 甘肃农业大学 | 一种高内相乳液凝胶的制备方法 |
CN116391852A (zh) * | 2023-05-25 | 2023-07-07 | 苏陀科技(山东)有限公司 | 一种高温稳定的o/w植物基蛋白-多糖乳液制备方法及其应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN113966830A (zh) | 一种新型负载活性物的植物蛋白-多糖复合乳液凝胶的制备方法 | |
Umego et al. | Ultrasonic-assisted enzymolysis: Principle and applications | |
CN110710577A (zh) | 一种富含纤维多糖的高载油量乳液的制备方法 | |
CN112759772B (zh) | 小米淀粉制备Pickering乳液的方法 | |
Huang et al. | Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein | |
CN103392902A (zh) | 利用花生粕制备强抗氧化肽的方法 | |
CN111320765A (zh) | 一种蛋清蛋白稳定的高内相皮克林乳液的制备方法 | |
CN111838400A (zh) | 一种提高双重疏水性蛋白质溶解度的方法 | |
CN108441536A (zh) | 一种提高菜籽蛋白乳化活性的方法 | |
CN108200969A (zh) | 一种玉米醇溶蛋白含油凝胶及其制备方法 | |
Ma et al. | Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel | |
CN108378193B (zh) | 一种复合改性提高卵白蛋白乳化性的方法 | |
Ouyang et al. | Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions | |
Zhang et al. | Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion | |
CN108467487B (zh) | 淀粉基糊精改性酪蛋白多肽共轭物、其制备方法及应用 | |
CN108410928B (zh) | 一种高浓度小分子透明质酸的制备方法及其应用 | |
CN112042937A (zh) | 一种水溶性叶黄素乳液凝胶及其制备方法 | |
CN115152888B (zh) | 一种火麻蛋白皮克林颗粒及其制备方法和应用 | |
CN110651886A (zh) | 一种澳洲坚果蛋白的制备方法及其应用 | |
AU2022203263A1 (en) | Processing method of macadamia integrifolia nut pulp, and protein beverage thereby | |
Sirohi et al. | Emerging technologies for the extraction of bioactives from mushroom waste | |
RU2335918C2 (ru) | Водорастворимая кормовая добавка из органического сырья и способ ее получения | |
CN111264838B (zh) | 鱼明胶乳液及其制备方法 | |
CN106076193B (zh) | 以离子液体为反应介质的未变性胶原基生物表面活性剂及其制备方法 | |
CN112205613B (zh) | 一种富含功能因子的淀粉基乳液微凝胶的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
CB03 | Change of inventor or designer information | ||
CB03 | Change of inventor or designer information |
Inventor after: Astrid Annissa Mahalani Inventor before: Liu Shaowei Inventor before: Yang Qingxin Inventor before: Han Lijun |
|
REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 40067438 Country of ref document: HK |