CN115054575A - Stable Pickering emulsion of fibrillin-chitosan loaded with resveratrol and preparation method thereof - Google Patents
Stable Pickering emulsion of fibrillin-chitosan loaded with resveratrol and preparation method thereof Download PDFInfo
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- CN115054575A CN115054575A CN202210782982.9A CN202210782982A CN115054575A CN 115054575 A CN115054575 A CN 115054575A CN 202210782982 A CN202210782982 A CN 202210782982A CN 115054575 A CN115054575 A CN 115054575A
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Abstract
The invention discloses a resveratrol-loaded stable Pickering emulsion of myofibrillar protein-chitosan and a preparation method thereof. The preparation method comprises the preparation of the myofibrillar protein-chitosan compound, the preparation of the resveratrol-loaded vegetable oil and the preparation of resveratrol-loaded stable Pickering emulsion of the myofibrillar protein-chitosan. The invention utilizes the characteristics of Pickering emulsion, selects Pickering emulsion with stable myofibrillar protein/chitosan as a carrier, wraps resveratrol with oil phase, and wraps the oil phase containing resveratrol in the water phase of the myofibrillar protein/chitosan compound in an internal phase form after homogenization, thereby being protected by the compound. Compared with the traditional Pickering emulsion, the Pickering emulsion rich in resveratrol has richer nutritional value and meets the diversified demands of the market on functional foods.
Description
Technical Field
The invention relates to a preparation method of Pickering emulsion, in particular to resveratrol-loaded myofibrillar protein-chitosan stable Pickering emulsion and a preparation method thereof.
Background
The Pickering emulsion is a stable emulsion which adopts colloid particles to replace the traditional surfactant, and is concerned by the industry because the use amount of the emulsifier can be reduced, and the Pickering emulsion is not easily influenced by factors such as external environment and the like. At present, most of materials for preparing Pickering emulsion are natural high polymer materials such as protein, polysaccharide and the like. In the production of food industry, polysaccharide or liposome and other substances are generally required to be added into meat emulsion to improve the high hydrophobicity of myofibrillar protein, thereby improving the stability of emulsion and the quality of meat products. Chitosan is the only cationic polysaccharide currently known in nature and is a good stabilizer and thickener. When the chitosan and the myofibrillar protein are combined with each other, a soluble compound can be formed, so that the stability of the Pickering emulsion is improved.
Resveratrol is a natural polyphenol anthraquinone terpenoid, has the effects of resisting tumors, resisting oxidation, protecting livers and the like, is unstable in property and poor in water solubility, is easily oxidized and degraded in the production, processing and storage processes, and loses biological activity, so that the resveratrol is difficult to be applied in the food or medicine industry.
Disclosure of Invention
The invention aims to provide a stable Pickering emulsion of fibrillin-chitosan loaded with resveratrol and a preparation method thereof, so as to solve the problem that resveratrol is difficult to be effectively applied in the food or pharmaceutical industry.
The purpose of the invention is realized as follows:
a resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion comprises the following components in parts by volume: 3-6 parts of a myofibrillar protein-chitosan compound and 2-4 parts of resveratrol-loaded vegetable oil.
The myofibrillar protein-chitosan compound is prepared by mixing a myofibrillar protein solution with the concentration of 2-4 g/L and a chitosan solution with the concentration of 0.5-2% according to an equal volume mode.
The resveratrol-loaded vegetable oil is prepared by dissolving resveratrol in vegetable oil in a dispersing and uniformly mixing manner, wherein the content of resveratrol is 20-100 mg/L.
The resveratrol-loaded stable Pickering emulsion is prepared by adding 2-4 parts by volume of resveratrol-loaded vegetable oil into 3-6 parts by volume of a resveratrol-loaded myofibrillar protein-chitosan compound and homogenizing.
Further, the preparation of myofibrillar proteins in the myofibrillar protein solution is carried out in the following manner: taking chicken breast, removing connective tissue and fat, cutting into small pieces, and mincing; mixing the minced chicken breast with a separation buffer solution according to a volume ratio of 1:4, homogenizing, filtering by a 20-mesh sieve, centrifuging at 2000rpm for 20min, and collecting a precipitate; dispersing the collected precipitate in 4 times of the volume of the extractive solution, homogenizing at low speed for 30s, centrifuging at 2000rpm for 20min to obtain myofibrillar protein.
Further, the preparation method of the myofibrillar protein solution is as follows: adding myofibrillar protein into phosphate buffer solution containing 0.6mol/L sodium chloride, and uniformly mixing to prepare myofibrillar protein solution with the concentration of 2 g/L; the phosphate buffer used was 20mmol/L sodium phosphate dibasic/sodium phosphate monobasic.
Further, the solvent of the chitosan solution is acetic acid solution with the concentration of 1%, the chitosan is dissolved in the acetic acid solution according to the mixing ratio of 2g of chitosan and 98ml of acetic acid solution, and the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to obtain the chitosan solution.
Further, a solvent of the chitosan solution is a glacial acetic acid solution with the concentration of 1%, the chitosan is dissolved in the glacial acetic acid solution according to the mixing ratio of 2g of chitosan to 98ml of glacial acetic acid solution, the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to form a uniform solution, and the uniform solution is kept stand for 12 hours for later use.
The object of the invention is also achieved in that:
a preparation method of resveratrol-loaded myofibrillar protein-chitosan stable Pickering emulsion comprises the following steps:
a. preparation of myofibrillar protein-chitosan complex: mixing myofibrillar protein solution with the concentration of 2-4 g/L with chitosan solution with the concentration of 0.5-2%, adjusting the pH value of the mixed solution to 3.0-6.0, stirring for 3-5 hours, and standing for 12 hours at 4 ℃ to obtain a myofibrillar protein-chitosan compound;
b. preparing the resveratrol-loaded vegetable oil: dissolving resveratrol in vegetable oil in a dispersing and uniformly mixing manner, wherein the content of the resveratrol is 20-100 mg/L;
c. preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: adding 2-4 parts by volume of resveratrol-loaded vegetable oil into 3-6 parts by volume of the myofibrillar protein-chitosan compound, and homogenizing at 8000-12000 rpm for 2-5 minutes to obtain the resveratrol-loaded vegetable oil.
Further, the myofibrillar proteins in the myofibrillar protein solution used in step a are prepared by: taking chicken breast, removing connective tissue and fat, cutting into small pieces, and mincing; mixing minced chicken breast with separation buffer solution at a volume ratio of 1:4, homogenizing, filtering with 20 mesh sieve, centrifuging at 2000g for 20min, and collecting precipitate; dispersing the collected precipitate in 4 times of the volume of the extractive solution, homogenizing at low speed for 30s, centrifuging at 2000g for 20min to obtain myofibrillar protein.
Further, the myofibrillar protein solution used in step a is prepared by: adding myofibrillar protein into phosphate buffer solution containing 0.6mol/L sodium chloride, and uniformly mixing to prepare myofibrillar protein solution with the concentration of 2 g/L; the phosphate buffer used was 20mmol/L disodium hydrogen phosphate/sodium dihydrogen phosphate.
Further, the solvent of the chitosan solution used in the step a is acetic acid solution with the concentration of 1%, the chitosan is dissolved in the acetic acid solution according to the mixing ratio of 2g of chitosan and 98ml of acetic acid solution, and the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to obtain the chitosan solution.
Further, the solvent of the chitosan solution used in the step a is a glacial acetic acid solution with the concentration of 1%, the chitosan is dissolved in the glacial acetic acid solution according to the mixing ratio of 2g of chitosan and 98ml of glacial acetic acid solution, the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to form a uniform solution, and the uniform solution is kept stand for 12 hours for later use.
The resveratrol-loaded stable Pickering emulsion of myofibrillar protein-chitosan is applied to the food or pharmaceutical industry.
The invention has the following beneficial effects:
(1) the synthesis is simple: the Pickering emulsion has the advantages of easily obtained raw materials, simple synthesis process, lower cost and easily controlled reaction process, is suitable for batch production, and is favorable for commercial popularization and application.
(2) Green and non-toxic: the synthetic raw materials of the Pickering emulsion are food-grade raw materials and are green and non-toxic raw materials, so that the prepared Pickering emulsion is a green and non-toxic food additive.
(3) The antioxidant effect is good: the Pickering emulsion has higher scavenging effect on DPPH free radicals and ABTS free radicals.
(4) The application range is wide: the Pickering emulsion has the functions of oxidation resistance and the like, can well solve the problem that resveratrol is difficult to apply to food processing industry due to poor water solubility and unstable property, and is particularly suitable for application to various functional foods and meat products.
The invention utilizes the characteristics of Pickering emulsion, selects Pickering emulsion with stable myofibrillar protein/chitosan as a carrier, wraps resveratrol with oil phase, and wraps the oil phase containing resveratrol in the water phase of the myofibrillar protein/chitosan compound in an internal phase form after homogenization, so that the oil phase is protected by the compound, thereby improving the stability, water solubility and bioavailability of the resveratrol. Compared with the traditional Pickering emulsion, the prepared Pickering emulsion rich in resveratrol has richer nutritional value and meets the diversified demands of the market on functional foods.
Drawings
FIG. 1 is a graph of Fourier transform infrared spectra of myofibrillar protein-chitosan complexes.
FIG. 2 is a scanning electron micrograph of myofibrillar protein-chitosan complex.
FIG. 3 is a microstructure view of a Pickering emulsion microscope of the present invention.
Figure 4 is a graph comparing the effect of resveratrol at different concentrations on scavenging DPPH radicals.
Figure 5 is a graph comparing the effect of resveratrol at different concentrations in scavenging ABTS free radicals.
Detailed Description
The present invention is further illustrated by the following examples in which the procedures and methods not described in detail are conventional and well known in the art, and the starting materials or reagents used in the examples are commercially available, unless otherwise specified, and are commercially available.
Example 1:
1. preparation of myofibrillar protein: taking chicken breast, removing connective tissue and fat, cutting into small pieces, and mincing; mixing minced chicken breast with 4 times volume of separation buffer solution, homogenizing, filtering with 20 mesh sieve, centrifuging at 2000rpm for 20min, and collecting precipitate. Dispersing the collected precipitate in 4 times volume of extractive solution, homogenizing at low speed for 30s, centrifuging at 2000rpm for 20min, repeating twice to obtain purified myofibrillar protein, and storing at 4 deg.C. The separation buffer solution can be prepared from 10mM disodium hydrogen phosphate, 10mM sodium dihydrogen phosphate, 0.1mM sodium chloride, 2mM magnesium chloride and 1mM EGTA, and has pH value of 7.0. The extractive solution can be 0.1M sodium chloride solution.
2. Preparation of myofibrillar protein solution: adding myofibrillar protein into phosphate buffer solution containing 0.6mol/L sodium chloride, and uniformly mixing to prepare myofibrillar protein solution with the concentration of 2 g/L; the phosphate buffer used was 20mmol/L disodium hydrogenphosphateSodium dihydrogen phosphate (20 mmol/L Na) 2 HPO 4 /NaH 2 PO 4 ）。
3. Preparation of chitosan solution: preparing 1% acetic acid solution, dissolving chitosan in the acetic acid solution according to the mixing ratio of 2g chitosan and 98ml acetic acid solution, and stirring for 3 hours at the ambient temperature of 50 ℃ to obtain the chitosan solution with the mass fraction of 2%.
4. Preparation of myofibrillar protein-chitosan complex: mixing the myofibrillar protein solution and the chitosan solution according to the volume ratio of 1:1, adjusting the pH value of the mixed solution to 6.0, magnetically stirring for 4 hours at room temperature, wherein the magnetic stirring speed is 900rpm, standing for 12 hours at 4 ℃ after uniformly stirring, and obtaining the myofibrillar protein-chitosan compound. As for the pH value of the mixed solution, 1mol/L dilute hydrochloric acid or 1mol/L sodium hydroxide can be used for adjustment.
In Fourier transform infrared spectroscopy (FTIR) of the myofibrillar protein-chitosan complex shown in figure 1, the FTIR spectrum of MP is 1700-1600 cm -1 The position shows a characteristic peak, and the C = O symmetric stretching vibration corresponding to the amide I band is closely related to hydrogen bonding force. 1575-1475 cm -1 Is the characteristic absorption peak of the amide II with N-H bending vibration and C-H stretching vibration. The characteristic peaks of CS occur at about 3400, 1620 and 1080cm, respectively -1 Corresponding to a hydroxyl group (-OH), an amide I band and a glycosidic bond (C-O-C). At 1300-600 cm -1 In the region, the myofibrillar protein-chitosan complex showed a major peak for CS, indicating that CS is present in the complex. CS is 1620cm -1 And MP is 1649cm -1 The peak of (a) disappears, indicating that there is an electrostatic interaction between the amino group of CS and the carboxyl group of MP.
The formation of hydrogen bonds shifts the FTIR absorption band of the corresponding functional group to the lower band (blue-shift), with a significant increase in band intensity. Conversely, hydrogen bond cleavage shifts the FTIR absorption band of the corresponding functional group to a high wavelength band (red-shift), and the absorption band intensity decreases. After addition of CS, the glycosidic bond (C-O-C) undergoes a blue shift and the hydrogen bonds diminish, indicating that the addition of CS breaks the hydrogen bonds between MP molecules. While electrostatic bonding between MP and CS may have occurred. Furthermore, since MP contains a large number of hydrophobic amino acids, hydrophobic interactions with polysaccharides are also possible.
In a Scanning Electron Microscope (SEM) of the myofibrillar protein-chitosan complex shown in fig. 2, the microstructure of the MP network exhibits an irregular disordered structure. After binding to CS, the gap structure changes and polysaccharide particles adhere to the surface of MP and aggregate, probably because the structure of MP is changed by the change of hydrophobic force between proteins, which may be beneficial to modify MP and improve its solubility.
5. Preparation of resveratrol-loaded soybean oil: dissolving 2mg of resveratrol in 100mL of soybean oil by taking the soybean oil as a dispersing agent, and uniformly dispersing and mixing to prepare the soybean oil containing 20mg/L of resveratrol.
6. Preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: and adding 60mL of the myofibrillar protein-chitosan compound into 40mL of soybean oil containing 20mg/L resveratrol, and homogenizing at 8000rpm for 5 minutes to obtain the stable Pickering emulsion loaded with the myofibrillar protein-chitosan with 20mg/L resveratrol. The microstructure of the obtained sample was observed under a microscope, and the result is shown in FIG. 3.
The particle size of the Pickering emulsion determines the stability of the emulsion, and the smaller the particle size, the more stable the emulsion. The particle size of the obtained emulsion is 20-50 mu m, which shows that the Pickering emulsion prepared by the invention is expected to stably load active substances which are easy to degrade, and a set of conveying system which accords with the characteristics of human digestion and absorption is constructed, so that the bioavailability of the active substances is improved, and the effect of sustained and controlled release is achieved.
Example 2:
1. myofibrillar proteins were prepared as in example 1.
2. Preparation of myofibrillar protein solution: a myofibrillar protein solution having a concentration of 2.5g/L was prepared in the manner of example 1.
3. Preparation of chitosan solution: preparing 1% glacial acetic acid solution, dissolving chitosan in the glacial acetic acid solution according to the mixing ratio of 2g of chitosan to 98ml of glacial acetic acid solution, stirring for 2.5 hours at the ambient temperature of 55 ℃ to form uniform solution, and standing for 12 hours to obtain the chitosan solution with the mass fraction of 2%. The samples obtained were characterized and the results are shown in fig. 1 and 2.
4. Preparation of myofibrillar protein-chitosan complex: mixing the myofibrillar protein solution and the chitosan solution according to the volume ratio of 1:1, adjusting the pH value of the mixed solution to 3.0, stirring for 4 hours at room temperature with the stirring speed of 1100rpm, standing for 12 hours at 4 ℃ after uniformly stirring, and obtaining the myofibrillar protein-chitosan compound.
5. Preparing resveratrol-loaded corn oil: dissolving 4mg of resveratrol in 100mL of corn oil by taking the corn oil as a dispersing agent, and uniformly dispersing and mixing to prepare the corn oil containing 40mg/L of resveratrol.
6. Preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: taking 50mL of the myofibrillar protein-chitosan compound, adding 30mL of corn oil containing 40mg/L resveratrol, and homogenizing at 9000rpm for 4 minutes to obtain the stable Pickering emulsion of the myofibrillar protein-chitosan loaded with 40mg/L resveratrol.
Example 3:
1. myofibrillar proteins were prepared as in example 1.
2. Preparation of myofibrillar protein solution: a myofibrillar protein solution having a concentration of 3g/L was prepared in the same manner as in example 1.
3. Preparation of chitosan solution: preparing 1% acetic acid solution, dissolving chitosan in the acetic acid solution according to the mixing ratio of 2g chitosan and 98ml acetic acid solution, and stirring for 2 hours at the ambient temperature of 60 ℃ to obtain the chitosan solution with the mass fraction of 2%.
4. Preparation of myofibrillar protein-chitosan complex: mixing the myofibrillar protein solution and the chitosan solution according to the volume ratio of 1:1, adjusting the pH value of the mixed solution to 4.0, stirring for 3 hours at room temperature with the stirring speed of 1000rpm, standing for 12 hours at 4 ℃ after uniformly stirring, and obtaining the myofibrillar protein-chitosan compound.
5. Preparing the resveratrol-loaded peanut oil: peanut oil is taken as a dispersing agent, 6mg of resveratrol is dissolved in 100mL of peanut oil, and the mixture is dispersed and uniformly mixed to prepare the peanut oil containing 60mg/L of resveratrol.
6. Preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: and (3) adding 20mL of peanut oil containing 60mg/L resveratrol into 40mL of the myofibrillar protein-chitosan compound, and homogenizing at 10000rpm for 3 minutes to obtain the stable Pickering emulsion loaded with 60mg/L resveratrol and containing the myofibrillar protein-chitosan.
Example 4:
1. myofibrillar proteins were prepared as in example 1.
2. Preparation of myofibrillar protein solution: a myofibrillar protein solution having a concentration of 3.5g/L was prepared in the same manner as in example 1.
3. Preparation of chitosan solution: preparing 1% glacial acetic acid solution, dissolving chitosan in the glacial acetic acid solution according to the mixing ratio of 2g of chitosan to 98ml of glacial acetic acid solution, stirring for 3 hours at 65 ℃ to form uniform solution, and standing for 12 hours to obtain the chitosan solution with the mass fraction of 2%.
4. Preparation of myofibrillar protein-chitosan complex: mixing the myofibrillar protein solution and the chitosan solution according to the volume ratio of 1:1, adjusting the pH value of the mixed solution to 5.0, stirring for 5 hours at room temperature at the stirring speed of 800rpm, standing for 12 hours at 4 ℃ after uniformly stirring, and obtaining the myofibrillar protein-chitosan compound.
5. Preparation of resveratrol-loaded soybean oil: taking soybean oil as a dispersing agent, dissolving 8mg of resveratrol in 100mL of soybean oil, dispersing and uniformly mixing to prepare the soybean oil containing 80mg/L of resveratrol.
6. Preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: and (3) adding 25mL of soybean oil containing 80mg/L resveratrol into 30mL of the myofibrillar protein-chitosan compound, and homogenizing at 11000rpm for 3 minutes to obtain the stable Pickering emulsion loaded with 80mg/L resveratrol and containing the myofibrillar protein-chitosan.
Example 5:
1. myofibrillar proteins were prepared as in example 1.
2. Preparation of myofibrillar protein solution: a myofibrillar protein solution having a concentration of 4g/L was prepared in the same manner as in example 1.
3. Preparation of chitosan solution: preparing 1% acetic acid solution, dissolving chitosan in the acetic acid solution according to the mixing ratio of 2g chitosan and 98ml acetic acid solution, and stirring for 1 hour at the ambient temperature of 70 ℃ to obtain the chitosan solution with the mass fraction of 2%.
4. Preparation of myofibrillar protein-chitosan complex: mixing the myofibrillar protein solution and the chitosan solution according to the volume ratio of 1:1, adjusting the pH value of the mixed solution to 4.3, stirring for 3.5 hours at room temperature with the stirring speed of 900rpm, standing for 12 hours at 4 ℃ after uniformly stirring, and obtaining the myofibrillar protein-chitosan compound.
5. Preparation of resveratrol-loaded soybean oil: dissolving 10mg of resveratrol in 100mL of soybean oil by taking the soybean oil as a dispersing agent, and uniformly dispersing and mixing to prepare the soybean oil containing 100mg/L of resveratrol.
6. Preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: and (3) taking 40mL of the myofibrillar protein-chitosan compound, adding 30mL of soybean oil containing 100mg/L resveratrol, and homogenizing at 12000rpm for 2 minutes to obtain the stable Pickering emulsion loaded with the myofibrillar protein-chitosan of 100mg/L resveratrol.
Comparative example:
preparation of a stable pilkering emulsion of myofibrillar protein-chitosan not loaded with resveratrol: and adding 40mL of soybean oil into 60mL of the myofibrillar protein-chitosan compound with the pH value of 6.0, and homogenizing at 10000rpm for 3 minutes to obtain the stable Pickering emulsion of the myofibrillar protein-chitosan without loading resveratrol.
And (4) performance testing:
the samples prepared in examples 1 to 5 and comparative example were used as test objects to perform oxidation resistance tests, and the test results are shown in fig. 4 and 5.
The clearance of DPPH radicals (fig. 4) and the clearance of ABTS radicals (fig. 5) represent the antioxidant capacity of the samples, with higher numbers representing greater resistance to oxidation. As can be seen from FIGS. 4 and 5, compared with the comparative examples, the Pickering emulsions of examples 1-5 prepared according to the present invention all have improved oxidation resistance, wherein the oxidation resistance of example 4 has the best effect.
The application of the resveratrol-loaded myofibrillar protein-chitosan stable Pickering emulsion in the food industry is exemplified as follows: mixing a certain amount of fat meat and lean meat with the resveratrol-loaded stable Pickering emulsion of myofibrillar protein-chitosan to prepare meat pie and the like. In addition, the experiment can also be applied to loading of active ingredients such as lycopene, capsorubin and the like. Of course, the Pickering emulsion can also replace the traditional Pickering emulsion, and can be applied to added medicines to achieve better using effect on the medicines.
Claims (10)
1. A resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion is characterized by comprising the following components in parts by volume: 3-6 parts of a myofibrillar protein-chitosan compound and 2-4 parts of resveratrol-loaded vegetable oil;
the myofibrillar protein-chitosan compound is prepared by mixing a myofibrillar protein solution with the concentration of 2-4 g/L and a chitosan solution with the concentration of 0.5-2% according to an equal volume mode;
the resveratrol-loaded vegetable oil is prepared by dissolving resveratrol in vegetable oil in a dispersing and uniformly mixing manner, wherein the content of the resveratrol is 20-100 mg/L;
the resveratrol-loaded stable Pickering emulsion is prepared by adding 2-4 parts by volume of resveratrol-loaded vegetable oil into 3-6 parts by volume of a resveratrol-loaded myofibrillar protein-chitosan compound and homogenizing.
2. The myofibrillar protein-chitosan complex as claimed in claim 1, wherein the myofibrillar protein in the myofibrillar protein solution is prepared by: taking chicken breast, removing connective tissue and fat, cutting into small pieces, and mincing; mixing the minced chicken breast with a separation buffer solution according to a volume ratio of 1:4, homogenizing, filtering by a 20-mesh sieve, centrifuging at 2000rpm for 20min, and collecting a precipitate; dispersing the collected precipitate in 4 times of the volume of the extractive solution, homogenizing at low speed for 30s, centrifuging at 2000rpm for 20min to obtain myofibrillar protein.
3. The myofibrillar protein-chitosan complex according to claim 1 or 2, characterized in that the myofibrillar protein solution is prepared by: adding myofibrillar protein into phosphate buffer solution containing 0.6mol/L sodium chloride, and uniformly mixing to prepare myofibrillar protein solution with the concentration of 2 g/L; the phosphate buffer used was 20mmol/L disodium hydrogen phosphate/sodium dihydrogen phosphate.
4. The myofibrillar protein-chitosan composite of claim 1, wherein the solvent of the chitosan solution is 1% acetic acid solution, and the chitosan is dissolved in the acetic acid solution according to the mixture ratio of 2g chitosan to 98ml acetic acid solution, and is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to obtain the chitosan solution.
5. The myofibrillar protein-chitosan composite of claim 1, wherein the solvent of the chitosan solution is 1% glacial acetic acid solution, the chitosan is dissolved in the glacial acetic acid solution according to the mixing ratio of 2g chitosan and 98ml glacial acetic acid solution, the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to form a uniform solution, and the uniform solution is kept still for 12 hours for standby.
6. A preparation method of resveratrol-loaded myofibrillar protein-chitosan stable Pickering emulsion is characterized by comprising the following steps:
a. preparation of myofibrillar protein-chitosan complex: mixing myofibrillar protein solution with the concentration of 2-4 g/L with chitosan solution with the concentration of 0.5-2%, adjusting the pH value of the mixed solution to 3.0-6.0, stirring for 3-5 hours, and standing for 12 hours at 4 ℃ to obtain a myofibrillar protein-chitosan compound;
b. preparing the resveratrol-loaded vegetable oil: dissolving resveratrol in vegetable oil in a dispersing and uniformly mixing manner, wherein the content of the resveratrol is 20-100 mg/L;
c. preparation of resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion: adding 2-4 parts by volume of resveratrol-loaded vegetable oil into 3-6 parts by volume of the myofibrillar protein-chitosan compound, and homogenizing at 8000-12000 rpm for 2-5 minutes to obtain the resveratrol-loaded vegetable oil.
7. The method of claim 6, wherein the myofibrillar proteins in the myofibrillar protein solution used in step a are prepared by: taking chicken breast, removing connective tissue and fat, cutting into small pieces, and mincing; mixing minced chicken breast with separation buffer solution at a volume ratio of 1:4, homogenizing, filtering with 20 mesh sieve, centrifuging at 2000g for 20min, and collecting precipitate; dispersing the collected precipitate in 4 times of the volume of the extractive solution, homogenizing at low speed for 30s, centrifuging at 2000g for 20min to obtain myofibrillar protein.
8. The preparation method of claim 6, wherein the solvent of the chitosan solution used in step a is 1% acetic acid solution, and the chitosan is dissolved in the acetic acid solution according to the mixture ratio of 2g of chitosan to 98ml of acetic acid solution, and is stirred at 50-70 ℃ for 1-3 hours to obtain the chitosan solution.
9. The preparation method of claim 6, wherein the solvent of the chitosan solution used in step a is 1% glacial acetic acid solution, the chitosan is dissolved in the glacial acetic acid solution according to the mixing ratio of 2g chitosan to 98ml glacial acetic acid solution, the mixture is stirred for 1-3 hours at the ambient temperature of 50-70 ℃ to form a uniform solution, and the uniform solution is kept still for 12 hours for later use.
10. Use of the resveratrol-loaded myofibrillar protein-chitosan stabilized Pickering emulsion according to claim 1 in the food or pharmaceutical industry.
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