CN114847478A - Method for improving stability of allicin - Google Patents
Method for improving stability of allicin Download PDFInfo
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- CN114847478A CN114847478A CN202210461107.0A CN202210461107A CN114847478A CN 114847478 A CN114847478 A CN 114847478A CN 202210461107 A CN202210461107 A CN 202210461107A CN 114847478 A CN114847478 A CN 114847478A
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- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 title claims abstract description 112
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 title claims abstract description 111
- 235000010081 allicin Nutrition 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000243 solution Substances 0.000 claims abstract description 54
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 36
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 36
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 34
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 240000002234 Allium sativum Species 0.000 claims description 24
- 235000004611 garlic Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000009210 therapy by ultrasound Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 15
- 239000012153 distilled water Substances 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- 229940071440 soy protein isolate Drugs 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 3
- 230000009977 dual effect Effects 0.000 claims 1
- 238000002525 ultrasonication Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 5
- 125000003396 thiol group Chemical group [H]S* 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 2
- 230000009881 electrostatic interaction Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 description 16
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 7
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 7
- 235000015295 alliin Nutrition 0.000 description 7
- 238000010907 mechanical stirring Methods 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 235000018417 cysteine Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- KIUMMUBSPKGMOY-UHFFFAOYSA-N 3,3'-Dithiobis(6-nitrobenzoic acid) Chemical compound C1=C([N+]([O-])=O)C(C(=O)O)=CC(SSC=2C=C(C(=CC=2)[N+]([O-])=O)C(O)=O)=C1 KIUMMUBSPKGMOY-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 108010092760 Alliin lyase Proteins 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000008126 allyl sulfides Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
The invention discloses a method for improving the stability of allicin, and relates to the field of allicin processing. According to the method, double-frequency ultrasonic is adopted to pretreat the soybean protein isolate, high-concentration allicin and the soybean protein isolate are combined under the strengthening action of an ultrasonic physical field, then sodium carboxymethylcellulose solution is added, the pH value of a mixed solution is adjusted to 4.2-4.6, and the combination of the soybean protein isolate, the allicin and the sodium carboxymethylcellulose is further strengthened by double-frequency ultrasonic to obtain the compound with high allicin loading. The double-frequency ultrasonic can improve the sulfhydryl content of the soybean protein isolate, strengthen the combination process of the soybean protein isolate and allicin, and then complete the further embedding of free allicin under the electrostatic interaction and the double-frequency ultrasonic.
Description
Technical Field
The invention relates to the field of allicin processing, in particular to a method for improving the stability of allicin.
Background
Garlic is a bulb of a plant belonging to the genus Allium of the family Liliaceae, and is a medicinal and edible plant with a long history. The garlic planting area in China is about 1000 ten thousand mu, the yield reaches 1100 ten thousand tons, the global proportion exceeds 70 percent, and the garlic industry plays a significant role in the field of agricultural product production and processing in China. However, for a long time, China mostly sells fresh garlic, and the number of finely and deeply processed products is too small, so that the economic benefit is relatively low. The main active component in garlic is garlicin, which has a plurality of significant effects of antibiosis, antioxidation, antivirus, antitumor, immunoregulation and the like. Therefore, the development of the garlic products with high allicin content is expected to develop the market of high-quality garlic deep-processing products and is beneficial to improving the health level of people.
Fresh garlic has no free allicin but only precursor alliin, and when the garlic is crushed by external force, alliinase catalyzes alliin to decompose to generate allicin with spicy smell. Allicin, known as diallyl thiosulfinate, is an organic sulfur compound which is unstable and can be quickly decomposed to produce various allyl sulfides under appropriate conditions, thereby not only reducing the content and the biological activity of allicin, but also causing garlic processed products to generate obvious garlic odor. Therefore, the main factors that limit the development and application of allicin-rich products at present are that allicin is unstable, the storage cost is high, the use is difficult, and the due effect is difficult to be exerted.
In order to improve the content and stability of allicin in the garlic product and ensure that the allicin can better play a role, the stability research has important significance. At present, the stabilization technology of allicin mainly comprises the following steps: allicin microcapsules, allicin liposomes, allicin polymer micelles and the like, and the methods have the problems of high cost, low encapsulation efficiency, poor repeatability and the like, and are difficult to popularize in a large range. In recent years, some researchers have employed cysteine in combination with allicin to form a disulfide bond conjugate for the purpose of stabilizing allicin, but cysteine has limited problems in foods and there may be a risk of adding an excessive amount of cysteine to the allicin product. The rhizoma zingiberis and the like adopt whey protein isolate to combine with allicin to form a disulfide bond combination so as to enhance the stability of the allicin, but the sulfhydryl content of the protein is limited, the amount of the allicin capable of being covalently combined is less, and the production requirement cannot be met. Therefore, it is necessary to develop a low-cost, safe and efficient stabilization technique for allicin to improve the stability of allicin.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for improving the stability of allicin, which is low in cost, safe and efficient.
The technical scheme of the invention is that firstly, a double-frequency ultrasonic physical field is adopted to induce the generation of the sulfhydryl group of the soybean protein isolate and strengthen the combination process of the allicin and the protein, and then the sodium carboxymethyl cellulose is added to realize the embedding of the redundant free allicin, so that the method for improving the stability of the allicin with low cost, safety and high efficiency is obtained.
The invention relates to a method for improving the stability of allicin, which comprises the following steps:
(1) dissolving the isolated soy protein in distilled water at a concentration of 2% (mass percent), magnetically stirring at room temperature for 2 hours, and adjusting the pH value of the solution to 7.0;
(2) dissolving sodium carboxymethylcellulose in distilled water at a concentration of 1% (mass percent), and magnetically stirring at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 80% ethanol to extract allicin, centrifuging to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, wherein the ultrasonic power is 50-500W, the total ultrasonic time is 10-60 min, the frequency is 28/20kHz, when the ultrasonic time is over half, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 1-10: 20, and continuing to perform double-frequency ultrasonic treatment;
(5) adding the sodium carboxymethylcellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), wherein the volume of the sodium carboxymethylcellulose solution is half of that of the soy protein isolate solution, and adjusting the pH of the mixed solution to 4.2-4.6;
(6) and (3) continuously carrying out double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 10-30 min, wherein the ultrasonic power is 50-500W, the frequency is 28/20kHz, and the soybean protein isolate-sodium carboxymethylcellulose compound with uniform particles and high load of allicin is obtained, and the allicin in the compound has good stability and is not easy to decompose.
Compared with the prior art, the invention has the following advantages:
(1) the soybean protein isolate adopted by the invention is derived from the grain and oil processing by-product oil meal, has the characteristics of high nutritional value, rich resources, low cost and the like, and can be widely applied in the field of food.
(2) The invention adopts the environment-friendly dual-frequency ultrasonic technology to improve the content of the protein sulfydryl, the technology can realize the alternate or simultaneous work of two frequencies, has larger cavitation effect, and two lines of waves are mutually superposed or interfered to form diversified waveforms, thus being more suitable for acting on natural plant protein with complex composition.
(3) In order to prevent the oxidation of sulfydryl formed by ultrasonic induction, the combination process of the allicin and the protein sulfydryl is completed in an ultrasonic physical field, and the combination process of the allicin and the protein can be strengthened by double-frequency ultrasonic.
(4) In order to improve the load capacity of the allicin, sodium carboxymethylcellulose is further added on the basis of sulfhydryl combination of the allicin and protein to form composite particles so as to embed redundant free allicin, and the efficient stabilization of the allicin is realized.
(5) In order to strengthen the combination of the soybean protein isolate, the garlicin and the sodium carboxymethyl cellulose, the formation process of the compound is completed in an ultrasonic physical field with the pH value of 4.2-4.6, the protein has a small amount of positive charges and the sodium carboxymethyl cellulose has negative charges when the pH value is 4.2-4.6, and the ultrasonic action promotes the interaction to form the compound with uniform particles.
Drawings
FIG. 1 is a structural diagram of a dual-frequency ultrasonic apparatus, in which 1 is an ultrasonic tank, 2 is a water outlet, 3 is a water inlet, 4 is a 20kHz ultrasonic controller, 5 is an operation display screen, 6 is a hot water bath, and 7 is a 28kHz ultrasonic controller.
Detailed Description
The method for measuring the stability of the compound allicin obtained in the embodiment of the invention is as follows:
the allicin concentration is measured after the compound allicin is respectively stored in an environment at 25 ℃ for a certain time, and the stability is expressed by the retention rate of the allicin, which is a percentage value between the allicin concentration and the initial concentration at different times. The determination method of the allicin concentration is as follows:
taking 5mL of 10mM Cys solution, adding 1mL of deionized water or a sample, mixing and reacting for 15min, taking 1mL of diluted solution to dilute by 100 times, taking 4.5mL of diluted solution and 0.5mL of 1.5mM DTNB solution, and reacting for 15min at normal temperature. Measuring the absorbance value at the wavelength of 412nm, wherein the absorbance value obtained by deionized water is A 0 And the absorbance value obtained by the sample is A, and the concentration of the allicin is calculated according to the following formula:
in the formula, C is the concentration of allicin, mol/L; beta is a dilution factor; 14150 is the absorption coefficient for 5-thio-2-nitrobenzoate, which is the reaction product of allicin and DTNB.
The present invention will be described in further detail with reference to examples, but the embodiments of the invention are not limited thereto.
Example 1
(1) Dissolving 2.0g of isolated soy protein in 100mL of distilled water, magnetically stirring for 2h at room temperature, and adjusting the pH value of the solution to 7.0;
(2)1.0g of sodium carboxymethylcellulose is dissolved in 100mL of distilled water, and the solution is magnetically stirred at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 200mL of 80% ethanol into 100g of mashed garlic, extracting allicin, centrifuging at 4000rpm for 10min to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting 50mL of the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, wherein the ultrasonic power is 50W, the total ultrasonic time is 60min, the frequency is 28/20kHz, when the ultrasonic time is over half, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 10, and continuing to perform double-frequency ultrasonic treatment;
(5) adding 25mL of the sodium carboxymethyl cellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), and adjusting the pH of the mixed solution to 4.6;
(6) and (4) continuously carrying out double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 10min, wherein the ultrasonic power is 500W, and the frequency is 28/20kHz, so as to obtain the stable allicin conjugate.
Comparative example: the soy protein isolate and sodium carboxymethylcellulose solution in example 1 were changed to water, the ultrasonic treatment was changed to mechanical stirring at a speed of 100r/min, and the other steps were the same as in example 1.
The conjugate was stored at 25 ℃ and the allicin concentration was measured at 3, 6 and 9 days, respectively, and the calculated allicin retention was as shown in table 1. It can be seen that the allicin retention of the sample treated in this example after 9 days was 67.6%, which is 54.3% higher than the comparative example.
TABLE 1 Alliin Retention for Alliin complexes stored at 25 ℃ for various periods of time
Example 2
(1) Dissolving 2.0g of isolated soy protein in 100mL of distilled water, magnetically stirring for 2h at room temperature, and adjusting the pH value of the solution to 7.0;
(2)1.0g of sodium carboxymethylcellulose is dissolved in 100mL of distilled water, and the solution is magnetically stirred at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 200mL of 80% ethanol into 100g of mashed garlic, extracting allicin, centrifuging at 4000rpm for 10min to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting 50mL of the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, wherein the ultrasonic power is 500W, the total ultrasonic time is 10min, the frequency is 28/20kHz, when the ultrasonic time is over half, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 1, and continuing to perform double-frequency ultrasonic treatment;
(5) adding 25mL of the sodium carboxymethyl cellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), and adjusting the pH of the mixed solution to 4.2;
(6) and (4) continuously carrying out double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 30min, wherein the ultrasonic power is 50W, and the frequency is 28/20kHz, so as to obtain the stable allicin conjugate.
Comparative example: the soy protein isolate and sodium carboxymethylcellulose solution in example 2 were changed to water, the ultrasonic treatment was changed to mechanical stirring at a speed of 100r/min, and the other steps were the same as in example 2.
The conjugate was stored at 25 ℃ and the allicin concentration was measured at 3, 6 and 9 days, respectively, and the calculated allicin retention was as shown in table 2. It can be seen that the allicin retention of the sample treated in this example after 9 days was 68.9%, which is an increase of 51.1% over the comparative example.
TABLE 2 Alliin Retention for Alliin complexes stored at 25 ℃ for various periods of time
Example 3
(1) Dissolving 2.0g of isolated soy protein in 100mL of distilled water, magnetically stirring for 2h at room temperature, and adjusting the pH value of the solution to 7.0;
(2)1.0g of sodium carboxymethylcellulose is dissolved in 100mL of distilled water, and the solution is magnetically stirred at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 200mL of 80% ethanol into 100g of mashed garlic, extracting allicin, centrifuging at 4000rpm for 10min to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting 50mL of the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, wherein the ultrasonic power is 200W, the total ultrasonic time is 30min, the frequency is 28/20kHz, when the ultrasonic time is over half, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 20, and continuing to perform double-frequency ultrasonic treatment;
(5) adding 25mL of the sodium carboxymethyl cellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), and adjusting the pH of the mixed solution to 4.4;
(6) and (4) continuing double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 20min, wherein the ultrasonic power is 200W, and the frequency is 28/20kHz, so as to obtain the stable allicin conjugate.
Comparative example: the soy protein isolate and sodium carboxymethylcellulose solution in example 3 were changed to water, the ultrasonic treatment was changed to mechanical stirring at a speed of 100r/min, and the other steps were the same as in example 3.
The conjugate was stored at 25 ℃ and the allicin concentration was measured at 3, 6 and 9 days, respectively, and the calculated allicin retention was as shown in table 3. It can be seen that the allicin retention of the sample treated in this example after 9 days was 64.9%, which is 56.1% higher than the comparative example.
TABLE 3 Alliin Retention for Alliin complexes stored at 25 deg.C for various periods of time
Example 4
(1) Dissolving 2.0g of isolated soy protein in 100mL of distilled water, magnetically stirring for 2h at room temperature, and adjusting the pH value of the solution to 7.0;
(2)1.0g of sodium carboxymethylcellulose is dissolved in 100mL of distilled water, and the solution is magnetically stirred at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 200mL of 80% ethanol into 100g of mashed garlic, extracting allicin, centrifuging at 4000rpm for 10min to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting 50mL of the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, controlling the ultrasonic power to be 250W, controlling the total ultrasonic time to be 20min and the frequency to be 28/20kHz, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 15 when the ultrasonic time is over half, and continuing to perform double-frequency ultrasonic treatment;
(5) adding 25mL of the sodium carboxymethyl cellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), and adjusting the pH of the mixed solution to 4.5;
(6) and (4) continuing double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 15min, wherein the ultrasonic power is 250W, and the frequency is 28/20kHz, so as to obtain the stable allicin conjugate.
Comparative example: the soy protein isolate and sodium carboxymethylcellulose solution in example 4 were changed to water, the ultrasonic treatment was changed to mechanical stirring at a speed of 100r/min, and the other steps were the same as in example 4.
The conjugate was stored at 25 ℃ and the allicin concentration was measured at 3, 6 and 9 days, respectively, and the calculated allicin retention was as shown in table 4. It can be seen that the allicin retention of the sample treated in this example after 9 days was 65.9%, which is an increase of 46.8% over the comparative example.
TABLE 4 Alliin Retention for Alliin complexes stored at 25 ℃ for various periods of time
Example 5
(1) Dissolving 2.0g of isolated soy protein in 100mL of distilled water, magnetically stirring for 2h at room temperature, and adjusting the pH value of the solution to 7.0;
(2)1.0g of sodium carboxymethylcellulose is dissolved in 100mL of distilled water, and the solution is magnetically stirred at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 200mL of 80% ethanol into 100g of mashed garlic, extracting allicin, centrifuging at 4000rpm for 10min to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting 50mL of the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting a double-frequency ultrasonic device, controlling the ultrasonic power to be 400W, controlling the total ultrasonic time to be 15min and the frequency to be 28/20kHz, adding the high-concentration allicin solution obtained in the step (3) at a volume ratio of 10: 10 when the ultrasonic time is over half, and continuing to perform double-frequency ultrasonic treatment;
(5) adding 25mL of the sodium carboxymethyl cellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), and adjusting the pH of the mixed solution to 4.6;
(6) and (4) continuing double-frequency ultrasonic treatment on the mixture obtained in the step (5) for 25min, wherein the ultrasonic power is 150W, and the frequency is 28/20kHz, so as to obtain the stable allicin conjugate.
Comparative example: the soy protein isolate and sodium carboxymethylcellulose solution in example 5 were changed to water, the ultrasonic treatment was changed to mechanical stirring at a speed of 100r/min, and the other steps were the same as in example 5.
The conjugate was stored at 25 ℃ and the allicin concentration was measured at 3, 6 and 9 days, respectively, and the calculated allicin retention was as shown in table 5. It can be seen that the allicin retention of the sample treated in this example after 9 days was 64.8%, which is 53.9% higher than the comparative example.
TABLE 5 Alliin Retention for Alliin complexes stored at 25 ℃ for various periods of time
Claims (7)
1. A method for improving the stability of allicin is characterized by comprising the following steps:
(1) dissolving the isolated soy protein in distilled water at a concentration of 2% (mass percent), magnetically stirring for 2 hours at room temperature, and adjusting the pH value of the solution to 7.0;
(2) dissolving sodium carboxymethylcellulose in distilled water at a concentration of 1% (mass percent), and magnetically stirring at room temperature until the sodium carboxymethylcellulose is completely dissolved;
(3) peeling fresh garlic, mashing, adding 80% ethanol to extract allicin, centrifuging to obtain supernatant, evaporating to remove ethanol by a rotary evaporator, and concentrating to obtain high-concentration allicin solution;
(4) putting the soybean protein isolate solution obtained in the step (1) into an ultrasonic pool, starting dual-frequency ultrasonic equipment for ultrasonic treatment, adding the high-concentration allicin solution obtained in the step (3) in a volume ratio of 10: 1-10: 20 when the ultrasonic time is over half, and continuing the dual-frequency ultrasonic treatment;
(5) adding the sodium carboxymethylcellulose solution obtained in the step (2) into the mixture of the protein and the allicin obtained in the step (4), wherein the volume of the sodium carboxymethylcellulose solution is half of that of the soy protein isolate solution, and adjusting the pH of the mixed solution to 4.2-4.6;
(6) and (4) continuously carrying out double-frequency ultrasonic treatment on the mixture obtained in the step (5) to obtain the soybean protein isolate-sodium carboxymethylcellulose compound with uniform particles and high load of allicin, wherein the allicin in the compound has good stability and is not easy to decompose.
2. The method for improving the stability of allicin according to claim 1, wherein the ultrasonic power in step (4) is 50-500W.
3. The method for improving the stability of allicin according to claim 1, wherein the total time of ultrasonication in step (4) is 10-60 min.
4. The method for improving the stability of allicin according to claim 1, wherein the ultrasonic frequency in step (4) is 28/20 kHz.
5. The method for improving the stability of allicin according to claim 1, wherein the double frequency ultrasonic treatment in step (6) is carried out for 10-30 min.
6. The method for improving the stability of allicin according to claim 1, wherein the ultrasonic power in step (6) is 50-500W.
7. The method for improving the stability of allicin according to claim 1, wherein the dual frequency ultrasonic frequency in step (6) is 28/20 kHz.
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