CN113995137A - Preparation method of flaxseed oil pickering emulsion stabilized by oat protein shellac - Google Patents
Preparation method of flaxseed oil pickering emulsion stabilized by oat protein shellac Download PDFInfo
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- CN113995137A CN113995137A CN202010683820.0A CN202010683820A CN113995137A CN 113995137 A CN113995137 A CN 113995137A CN 202010683820 A CN202010683820 A CN 202010683820A CN 113995137 A CN113995137 A CN 113995137A
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- 239000000839 emulsion Substances 0.000 title claims abstract description 74
- 229920001800 Shellac Polymers 0.000 title claims abstract description 49
- 239000004208 shellac Substances 0.000 title claims abstract description 49
- 229940113147 shellac Drugs 0.000 title claims abstract description 49
- 235000021388 linseed oil Nutrition 0.000 title claims abstract description 32
- 239000000944 linseed oil Substances 0.000 title claims abstract description 32
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 title claims abstract description 30
- 235000013874 shellac Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 14
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 14
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
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- 239000000243 solution Substances 0.000 claims description 49
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 33
- 239000002245 particle Substances 0.000 claims description 22
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- 238000010438 heat treatment Methods 0.000 claims description 8
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
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- 230000000052 comparative effect Effects 0.000 description 6
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- 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 4
- 239000003381 stabilizer Substances 0.000 description 4
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- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 239000001116 FEMA 4028 Substances 0.000 description 1
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- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a preparation method and application of flaxseed oil pickering emulsion stabilized by oat protein shellac. The pickering emulsion is prepared from the following raw materials in percentage by mass: 30-35% of linseed oil, 1-2% of oat protein, 0.5-1% of shellac, 0.08-0.15% of glucono-delta-lactone (GDL), and the balance of water. The method has the advantages of simple process conditions, natural raw materials with nutritional values and green and safe operation process, and can be used for industrial scale production, and the prepared linseed oil pickering emulsion rich in omega-3 polyunsaturated fatty acid can be applied to functional foods, medicines and cosmetics.
Description
Technical Field
The invention belongs to the technical field of food, medicine and cosmetic processing, and particularly relates to linseed oil pickering emulsion which is stable by oat protein-shellac and rich in omega-3 polyunsaturated fatty acid and a preparation method thereof.
Background
In the linseed oil, the content of unsaturated fatty acid for ensuring the health and growth of human bodies reaches more than 90 percent, wherein the content of alpha-linolenic acid reaches more than 50 percent, and the content of cholesterol is 0 percent. Alpha-linolenic acid belongs to omega-3 polyunsaturated fatty acid, can be converted into DHA, EPA and the like in a human body, and has the effects of promoting the growth and development of infants, reducing blood pressure, reducing blood fat, delaying senility, preventing arteriosclerosis, improving intelligence, protecting vision and the like. Linseed oil is widely favored by consumers as a high-quality source of alpha-linolenic acid, but due to the existence of unsaturated fatty acid, the linseed oil is easy to oxidize and deteriorate in the food processing and storage processes, and toxic substances are generated, so that the practical production application of the linseed oil is limited to a certain extent.
The pickering emulsion is a novel emulsion which uses solid particles to replace a micromolecular surfactant so as to stabilize an emulsion system, has extremely high colloidal stability and chemical stability, and is low in cost, non-toxic and environment-friendly. The linseed oil is stabilized in the pickering emulsion, so that the influence of external factors such as light, heat, oxygen and the like can be reduced, meanwhile, the bad smell generated by unsaturated fatty acid is covered, and the quality of the product is improved. At present, no pickering emulsion for stabilizing linseed oil is found.
Food grade pickering stabilizers have been found to be primarily carbohydrate-based, protein-based and lipid-based particles, with starch-based particles being the most studied. Patent CN 108741002A discloses a preparation method of citral pickering emulsion stabilized by modified corn starch, and patent CN 110003498A discloses edible pickering emulsion stabilized by adding beta-cyclodextrin after waxy corn starch is gelatinized by pullulanase, and the starch-based particles used in the patent have the biggest defects of water insolubility, difficult dispersion and chemical modification.
The food protein particles as the pickering stabilizer have good hydrophily/lipophilicity without excessive surface modification; wide source, nutrition and safety; has excellent functional characteristics for forming emulsions, gels and films. Chinese patent CN 110101084 a discloses a seaweed oil nano pickering emulsion stabilized by yolk protein peptide particles, and compared with animal protein, vegetable protein has the advantages of low sensitivity, low price and no cholesterol. Chinese patent CN 110917137 a discloses a method for preparing pickering emulsion with prolamin nanoparticles and starch nanoparticles synergistically stabilized, wherein the prolamin is one or more of zein, wheat prolamin and kafirin. The pickering emulsion prepared by the patent has good stability, but the preparation process is complicated.
By using the method of heating and cooling the gel, the oat protein can form the gel with a permeable network structure, the gel is different from the spherical and filiform structures of the soybean protein or the whey protein, and the performance is superior to other vegetable protein gels. The oat protein gel as a carrier can embed functional substances and has good protection and controlled release capability in simulated human digestive fluid. In addition, the avenin may form nanoscale colloidal particles through non-covalent interactions with shellac or polysaccharides. The oat protein nanogel has great potential as a stabilizer of Pickering emulsion, but no research on a preparation method of Pickering emulsion taking the oat protein nanogel as the stabilizer is seen at home.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of the flaxseed oil pickering emulsion with high safety, good stability and high nutritive value and with stable oat protein-shellac nanogel.
The invention also aims to provide the oat protein-lac pick-up emulsion for stabilizing the linseed oil, which is applied to the production process of the functional milk beverage rich in omega-3 polyunsaturated fatty acid.
In order to realize the technical purpose, the invention provides a flaxseed oil pickering emulsion stabilized by oat protein-shellac, which is prepared from the following raw materials in percentage by mass:
linseed oil: 30 to 35 percent
Oat protein: 1 to 2 percent
Shellac: 0.5 to 1 percent
Glucono-delta-lactone (GDL): 0.08 to 0.15 percent
The balance of water.
A preparation method of an oat protein-lac pick-up emulsion for stabilizing linseed oil comprises the following steps:
(1) preparing an oat protein solution: dispersing oat protein in deionized water, stirring overnight at 20 deg.C, adjusting pH, placing in a sealed glass vial, heating in oil bath to denature protein, and cooling to obtain oat protein solution A;
(2) preparation of shellac solution: dispersing shellac in deionized water, adjusting pH at 50 deg.C and ensuring complete dissolution to obtain shellac solution B;
(3) preparing the oat protein-shellac nanogel: mixing the solution A and the solution B, adding gluconic acid-delta-lactone (GDL), and homogenizing and emulsifying at high speed to obtain solution C;
(4) preparation of pickering emulsion: mixing the solution C with oleum Lini, treating with high speed disperser, and homogenizing under high pressure to obtain final emulsion.
Preferably, in the step (1), the oat protein powder is an oat extract, the oat extract is sieved by a 60-mesh sieve, the purity is 85-95%, the pH is adjusted to 8.0-10.0 by a sodium hydroxide solution, the oil bath heating temperature is 110-120 ℃, the time is 15min, and the concentration of the prepared oat protein solution is 3.5-4.5% (w/v);
preferably, in the step (2), the pH is adjusted to 8.0-10.0 by sodium hydroxide solution to obtain the shellac solution with the concentration of 1-5% (w/v);
preferably, in the step (3), the volume ratio of the solution A to the solution B is 2-3: 1, the addition amount of GDL is 6-10% of the dry weight of the oat protein, and the high-speed homogenization conditions are as follows: the rotating speed is 800rpm-1000rpm, and the time is 0.5h-2 h;
preferably, in the step (4), the volume ratio of the liquid C to the linseed oil is 1: 0.4-0.6, and the high-speed dispersion condition is as follows: the rotation speed is 10000rpm-12000rpm, and the time is 1min-5 min; the high-pressure homogenizing conditions are as follows: the primary pressure is 40MPa-60MPa, the secondary pressure is 10MPa-20MPa, and the times are 1-5.
The invention has the advantages that:
(1) the invention provides a novel preparation method of linseed oil nano-scale emulsion which is stable by natural oat protein and rich in omega-3 polyunsaturated fatty acid, and prepares pure natural and edible Pickering emulsion.
(2) The raw materials used in the invention have low cost, wide sources, high safety and rich nutritional value, and the prepared emulsion is less influenced by the environment, has high stability and good storage stability.
(3) The preparation method is simple, mild in condition, green and environment-friendly, and has industrial and large-scale application value.
(4) The Pickering emulsion prepared by the invention has small particle size and uniform distribution, and can be applied to the production of functional beverages rich in omega-3 polyunsaturated fatty acids.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the embodiments of the present invention are not limited thereto.
Example 1:
preparing an oat protein solution: dispersing 0.8g of avenin in 20mL of deionized water, stirring overnight at 20 ℃, adjusting pH to 8.0 with 1M sodium hydroxide solution, placing in a sealed glass vial, heating in 115 ℃ oil bath for 15min to denature protein, cooling to obtain 4% (w/v) avenin solution A, three parallel parts of which are marked as A1、A2、A3；
Preparation of shellac solution: dispersing 0.1g, 0.2g and 0.4g of shellac in 8mL of deionized water, respectively, adjusting pH to 8.0 with 1M sodium hydroxide solution at 50 deg.C and ensuring complete dissolution to obtain shellac solution B with concentration of 1.25%, 2.5% and 5% (w/v) respectively1、B2、B3；
Preparing the oat protein-shellac nanogel: separately mixing the solutions A1With solution B1Solution A2With solution B2Solution A3With solution B3Adding 0.08g of gluconic acid-delta-lactone (GDL) respectively, homogenizing at 1000rpm for 2h to obtain emulsion C1、C2、C3；
Preparation of pickering emulsion: c is to be1、C2、C3Mixing with 14mL oleum Lini respectively, processing at 12000rpm for 2min with high speed disperser, homogenizing with high pressure homogenizer under the following conditions: the primary pressure is 40MPa to 60MPa, the secondary pressure is 10MPa to 20MPa, each sample is homogenized twice to prepare final emulsion P1、P2、P3。
Comparative determination of Pickering emulsion P1、P2、P3Emulsion stability, particle size distribution.
Standing at 25 deg.C for 20 days, the emulsion still remains stable and uniform, and has no phenomena of demulsification and oil phase precipitation.
Comparative example 1:
preparing an oat protein solution: dispersing 0.8g of avenin in 20mL of deionized water, stirring overnight at 20 deg.C, adjusting pH to 8.0 with 1M NaOH, placing in a sealed glass vial, heating in 115 deg.C oil bath for 15min to denature protein, and cooling to obtain 4% (w/v) avenin solution A0；
Preparing oat protein nanogel: to solution A0Adding 0.08g gluconic acid-delta-lactone (GDL), homogenizing at 1000rpm for 2 hr to obtain emulsion C0；
Preparation of pickering emulsion: c is to be0Mixing with 30ml of linseed oil, processing for 2min by a high-speed dispersion machine at 12000rpm, and homogenizing by a high-pressure homogenizer under the following homogenizing conditions: the primary pressure is 40MPa to 60MPa, the secondary pressure is 10MPa to 20MPa, each sample is homogenized twice to prepare final emulsion P0。
Determination of Pickering emulsion P0Emulsion stability, particle size, and particle size distribution.
The stability period of the oat protein shellac pickering emulsion prepared in example 1 of the invention is prolonged compared with that of the emulsion prepared in comparative example 1, and P2The stability of the emulsion was best and the results of the particle size distribution measurements showed that the three emulsions obtained in example 1 had a particle size distribution of predominantly 50 μm to 300 μm, whereas the emulsion obtained in comparative example 1 had a particle size distribution of predominantly more than 100. mu.m.
Example 2:
preparing an oat protein solution: dispersing 0.8g of oat protein in 20mL of deionized water, stirring overnight at 20 ℃, adjusting the pH to 8.0 with 1M sodium hydroxide solution, placing in a sealed glass vial, heating in an oil bath at 115 ℃ for 15min to denature the protein, cooling to obtain 4% (w/v) oat protein solution, wherein three parts are marked as A4、A5、A6；
Preparation of shellac solution: dispersing 0.25g of shellac inAdjusting pH to 8.0 with 1M sodium hydroxide solution at 50 deg.C in 10mL deionized water to ensure complete dissolution to obtain 2.5% (w/v) shellac solution, three parts in parallel, denoted as B4、B5、B6；
Preparing the oat protein-shellac nanogel: mixing the oat protein solution and shellac solution, adding 0.06g, 0.08g, 0.10g gluconic acid-delta-lactone (GDL), homogenizing at 1000rpm for 2 hr to obtain oat protein-shellac nanogel, as C4、C5、C6；
Preparation of pickering emulsion: mixing oat protein-shellac nanogel C4、C5、C6Mixing with 15mL of linseed oil respectively, processing for 2min by a high-speed dispersion machine at 12000rpm, and homogenizing by a high-pressure homogenizer under the following homogenizing conditions: the primary pressure is 40MPa to 60MPa, the secondary pressure is 10MPa to 20MPa, each sample is homogenized twice to prepare a Pickering emulsion finished product P4、P5、P6。
Comparative determination of Pickering emulsion P4、P5、P6Emulsion stability, particle size distribution.
Standing at 25 deg.C for 20 days, the emulsion still remains stable and uniform, and has no phenomena of demulsification and oil phase precipitation.
The oat protein shellac pickering emulsion prepared in the embodiment 2 of the invention has good stability, wherein P is5The stability of the emulsion is best, and the results of particle size distribution measurement show that the three emulsions prepared in example 2 have particle sizes mainly distributed between 50 μm and 300 μm.
Example 3:
preparing an oat protein solution: dispersing 0.8g of oat protein in 20mL of deionized water, stirring overnight at 20 ℃, adjusting the pH to 8.0 with 1M sodium hydroxide solution, placing in a sealed glass vial, heating in an oil bath at 115 ℃ for 15min to denature the protein, cooling to obtain 4% (w/v) oat protein solution, wherein three parts are marked as A7、A8、A9；
Preparation of shellac solution: dispersing 0.25g shellac in 10mL deionized water, adjusting pH to 8.0 with 1M sodium hydroxide solution at 50 deg.CKeeping the solution completely dissolved to obtain shellac solution with concentration of 2.5% (w/v), and marking as B7、B8、B9；
Preparing the oat protein-shellac nanogel: mixing the oat protein solution and shellac solution, adding 0.08g gluconic acid-delta-lactone (GDL), homogenizing at 1000rpm for 2 hr to obtain oat protein-shellac nanometer gel, and mixing three parts, as C7、C8、C9；
Preparation of pickering emulsion: mixing oat protein-shellac nanogel C7、C8、C9Mixing with 12mL (water-oil ratio 1: 0.4), 15mL (water-oil ratio 1: 0.5), and 18mL (water-oil ratio 1: 0.6) oleum Lini respectively, processing at 12000rpm for 2min, and homogenizing with high pressure homogenizer under the following conditions: the primary pressure is 40MPa to 60MPa, the secondary pressure is 10MPa to 20MPa, each sample is homogenized twice to prepare a Pickering emulsion finished product P7、P8、P9。
Comparative determination of Pickering emulsion P7、P8、P9Emulsion stability, particle size distribution.
Standing at 25 deg.C for 20 days, the emulsion still remains stable and uniform, and has no phenomena of demulsification and oil phase precipitation.
The oat protein shellac pickering emulsion prepared in the embodiment 3 of the invention has good stability, wherein P is8The stability of the emulsion is best, and the results of particle size distribution measurement show that the three emulsions prepared in example 3 have particle sizes mainly distributed between 50 μm and 300 μm.
The Pickering emulsion prepared by the method has small particle size and can be kept stable for a long time. The gel with a permeable network structure formed by the oat protein used in the invention has better performance than other vegetable protein gels, can embed functional substances as a carrier, and has good protection and controlled release capability in simulated human digestive fluid. Therefore, the emulsifier required by the invention is few, meanwhile, the preparation method is simple, the condition is mild, the preparation method is green and environment-friendly, the pickering emulsion for stabilizing the linseed oil can be effectively prepared, and the industrial and large-scale application value is realized.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A flaxseed oil pickering emulsion stabilized by oat protein shellac is characterized by being prepared from the following raw materials in percentage by mass:
linseed oil: 30 to 35 percent
Oat protein: 1 to 2 percent
Shellac: 0.5 to 1 percent
Glucono-delta-lactone (GDL): 0.08 to 0.15 percent
The balance of water.
2. A method of preparing an oat protein-shellac stabilized flaxseed oil pickering emulsion according to claim 1, comprising the steps of:
(1) preparing an oat protein solution: dispersing oat protein in deionized water, stirring overnight at 20 deg.C, adjusting pH, placing in a sealed glass vial, heating in oil bath to denature protein, and cooling to obtain oat protein solution A;
(2) preparation of shellac solution: dispersing shellac in deionized water, adjusting pH at 50 deg.C and ensuring complete dissolution to obtain shellac solution B;
(3) preparing the oat protein-shellac nanogel: mixing the solution A and the solution B, adding gluconic acid-delta-lactone (GDL), and homogenizing and emulsifying at high speed to obtain solution C.
(4) Preparation of pickering emulsion: mixing the solution C with oleum Lini, treating with high speed disperser, and homogenizing under high pressure to obtain final emulsion.
3. The method for preparing a flaxseed oil pickering emulsion stabilized by avenin-shellac as claimed in claim 2, wherein in step (1), the avenin powder is oat extract, which is sieved with 60 mesh sieve, the purity is 85% -95%, the pH is adjusted to 8.0-10.0 by sodium hydroxide solution, the oil bath is heated at 110-120 ℃ for 15min, and the prepared avenin solution has a concentration of 3.5% -4.5% (w/v).
4. The method for preparing a flaxseed oil pickering emulsion stabilized by avenin-shellac as claimed in claim 2, wherein in step (2), the pH is adjusted to 8.0-10.0 by sodium hydroxide solution, and the shellac solution is prepared in a concentration of 1% -5% (w/v).
5. The method for preparing a flaxseed oil pickering emulsion stabilized by avenin-shellac as claimed in claim 2, wherein in step (3), the volume ratio of solution A to solution B is 2-3: 1, GDL is added in an amount of 6% -10% of the dry weight of avenin, and the high speed homogenization conditions are as follows: the rotating speed is 800rpm-1000rpm, and the time is 0.5h-2 h.
6. The method for preparing a flaxseed oil pickering emulsion stabilized by oat protein-shellac as claimed in claim 2, wherein in step (4), the volume ratio of the solution C to the flaxseed oil is 1: 0.4-0.6, and the high speed dispersion conditions are as follows: the rotation speed is 10000rpm-12000rpm, the time is 1min-5min, and the high-pressure homogenizing condition is as follows: the primary pressure is 40MPa-60MPa, the secondary pressure is 10MPa-20MPa, and the times are 1-5.
7. The flaxseed oil pickering emulsion stabilized by oat protein-shellac prepared by the preparation method according to any one of claims 2 to 6, characterized by being fine and uniform and having a particle size of 50 μm to 300 μm; the emulsion does not generate the phenomenon of elutriation after being placed for a long time, and shows good stability.
8. A flaxseed oil pickering emulsion stabilized by avenin-shellac as claimed in claim 7, rich in omega-3 unsaturated fatty acids for use in the production of functional foods, pharmaceuticals and cosmetics.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115039830A (en) * | 2022-06-15 | 2022-09-13 | 浙江省农业科学院 | Preparation method of shellac co-folded soybean protein isolate cold gel |
| WO2023155338A1 (en) * | 2022-02-16 | 2023-08-24 | 江南大学 | 3d/4d printable dual-network zero-trans fat emulsion gel and preparation |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023155338A1 (en) * | 2022-02-16 | 2023-08-24 | 江南大学 | 3d/4d printable dual-network zero-trans fat emulsion gel and preparation |
| CN115039830A (en) * | 2022-06-15 | 2022-09-13 | 浙江省农业科学院 | Preparation method of shellac co-folded soybean protein isolate cold gel |
| CN115039830B (en) * | 2022-06-15 | 2024-05-17 | 浙江省农业科学院 | Preparation method of shellac co-folded soybean protein isolate cold gel |
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