CN115553466A - 一种含亚麻多肽的白刺籽油微囊粉及其制备方法 - Google Patents
一种含亚麻多肽的白刺籽油微囊粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种含亚麻多肽的白刺籽油微囊粉及其制备方法,该微胶囊由白刺籽油、亚麻多肽、酪蛋白酸钠、抗性糊精、乳化剂、稳定剂、抗氧化剂组成。所述的制备方法是:以脱脂亚麻籽粕制备亚麻多肽浓缩液,并与含白刺籽油的油相进行预乳化,然后加入到含酪蛋白酸钠、抗性糊精等成分的水相中进行二次乳化,最后进行干燥形成微胶囊。本发明,将植物多肽制备技术与微胶囊制备技术相结合,制备出一种含亚麻多肽的白刺籽油微胶囊,所得微胶囊包埋率高、稳定性好,富含的多肽利于人体吸收。其中主要成分白刺籽油和亚麻多肽均具有降血糖、抗氧化等生理功效,可以用于降糖相关功能性食品的开发。
Description
技术领域
本发明涉及一种含亚麻多肽的白刺籽油微囊粉及其制备方法,属于食品加工技术领域。
背景技术
白刺,属于蒺藜科下的白刺属,为多分枝的耐盐喜潜水的旱生落叶小灌木。白刺属植物在干旱、贫瘠或盐碱等严峻的环境条件下,也能顽强的繁衍、生存,具有耐盐碱、耐干旱、生长快、易繁殖、抗风沙能力强等优良特性,在我国西北地区有着丰富的白刺资源。其果实富含多种营养成分和医疗保健活性成分,具有较高的经济和药用价值。成熟果实中白刺种子占果实总质量的30%~35%,资源量很大。白刺籽含油率为11%~13%,不饱和脂肪酸占比高达95%以上,其中亚油酸接近70%,是自然界较为少见的富含不饱和脂肪酸的功能性油脂。多项研究表明,多不饱和脂肪酸可以提高免疫功能,显著降低血浆甘油三酯浓度,对降低餐后血脂水平有明显效果,同时还有抗疲劳等功效。在降血糖方面,索有瑞在专利CN108720020A中公布了,一定剂量的白刺籽油与枸杞籽油能够在一定程度上恢复胰岛素抵抗细胞对葡萄糖的摄取或者利用,从而降低机体内血糖,可用于2-型糖尿病的预防或者治疗。但由于油脂本身的活性成分使其一旦暴露在空气中极易酸败、变质,降低其原有的功效,这给白刺籽油的应用带来了不便;另外液体的油脂也不便于加工、运输和储存。
亚麻,在我国西北及华北地区种植很广泛,其种子中含有很多生物活性物质,如α-亚麻酸、亚麻胶、木脂素以及亚麻蛋白等。研究表明,亚麻籽蛋白经蛋白酶部分水解后可获得具有生物活性的多肽,诸如抗氧化、降血糖、抗肿瘤、抗高血压、活化细胞免疫机能等多肽。陈颖璐等人从亚麻籽饼粕中提取分离了降糖多肽,不仅可以抑制α-葡萄糖苷酶的作用,使得糖类难以被水解成单糖,从而控制血糖水平。但在实际生产中,亚麻种子主要被用于榨油,榨油后虽然含有丰富的蛋白质,确大多被直接丢弃或者用作动物饲料或肥料,造成了极大的资源浪费。因此,如果可以利用亚麻籽饼粕制备功能性多肽并开发出相关产品,便可以大大提高亚麻籽的经济效益和生物价值。
目前通过微胶囊技术对油脂进行包埋的技术已经比较成熟,但是并未发现,以白刺籽和亚麻籽粕为原料,将油脂微胶囊化技术与蛋白多肽制备技术相结合生产加工出相关产品的报道。
发明内容
本发明的目的是为了解决白刺籽和亚麻籽生物利用度不高、目前还没有白刺籽油与亚麻多肽相结合的产品问题,提供一种含亚麻多肽的白刺籽油微囊粉及其制备方法。
本发明目的通过以下技术方案实现:
一种含亚麻多肽的白刺籽油微囊粉,它是由以下原料按照质量份数制备而成:白刺籽油20-50%、亚麻多肽5-20%、酪蛋白酸钠5-15%、抗性糊精20-60%、乳化剂0.5-3%、稳定剂0.5-3%、抗氧化剂0.5-3%。
如上所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述抗氧化剂选自抗坏血酸棕榈酸酯、茶多酚、迷迭香提取物中的一种或几种。
如上所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述稳定剂选自柠檬酸钾、磷酸氢二钾、三聚磷酸钠中的一种或几种。
如上所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述乳化剂选自单双甘油脂肪酸酯、磷脂、硬脂酰乳酸钠中的一种或几种。
如上所述的一种含亚麻多肽的白刺籽油微囊粉的制备方法,其特征在于,制备步骤如下:
(1)制备亚麻多肽浓缩液:将含脱脂后的亚麻籽饼粕经磨粉、碱溶、调PH、酶解、酸沉、膜过滤、浓缩后得到亚麻多肽浓缩液。
(2)制备油相:将配方量的白刺籽油、乳化剂和抗氧化剂在40-70℃条件下搅拌均匀,形成油相;
(3)制备水相:将配方量的壁材、稳定剂依次添加到一定量的水中,水分添加量以乳液固形物含量为40-50%计算,保持温度为40-60℃,高速搅拌20-60min,使之完全溶解,制得水相;
(4)预乳化:将亚麻多肽浓缩液加入到油相中,并进行充分搅拌,使亚麻多肽与白刺籽油充分结合形成复合芯材,保持温度为45-55℃,时间为10-15min;
(5)再乳化:将(4)所得的预乳化液缓慢倒入到水相中得到乳化液混合物,采用剪切机对上述混合物进行高速剪切,形成O/W型乳液,并对上述乳液进行两次均质,均质压力为20-40Mpa;
(6)干燥:将(5)所得的乳状液进行喷雾干燥,喷雾干燥进风温度为120-140℃,出风温度为50-70℃,得到含多肽的白刺籽油微胶囊。
本发明的技术效果如下:
本技术中采用微胶囊技术与多肽制备技术相结合,以白刺籽和亚麻籽的加工产物白刺籽油和亚麻多肽浓缩液为原料,首先将以上两种原料进行预乳化,利用亚麻多肽浓缩液中的小分子蛋白的乳化性,使两种功效成分结合形成复合芯材,相当于在油滴表面形成第一层保护膜;再利用大分子酪蛋白酸钠和抗性糊精的包埋,使得通过该技术制备的白刺籽油微胶囊,结构更加致密和紧实,包埋效果更好,包埋率更高、稳定性更好。白刺籽油是按照专利CN 113684092.A中所述方法,获得的高维生素E含量的白刺籽油。双重保护能够有效的提高氧化稳定性,从而提高维生素E的利用率。
本发明原料均符合低GI特点,并且同时包含具有降糖功效的多肽活性成分和白刺籽油,二者相结合可以产生一定的协同作用,可以作为进一步开发具有降糖功效的功能性食品原料。
本发明方法生产效率高、操作简单,适合进行工业化大生产。
附图说明
图1实施案例1中含亚麻多肽白刺籽油微胶囊的过氧化值变化图;
具体实施方式
以下通过具体实施案例进一步描述本发明,但所述发明并不以任何方式限定本发明专利保护的范围。
实施案例1
一种含亚麻多肽的白刺籽油微囊粉,它是由以下原料按照质量份数制备而成:白刺籽油50%、酪蛋白酸钠8%、亚麻多肽15%、抗性糊精21.5%、乳化剂2%、稳定剂1.5%、抗氧化剂2%;所述乳化剂为单双甘油脂肪酸酯;所述稳定剂为柠檬酸钾;所述抗氧化剂为抗坏血酸棕榈酸酯。
对照组:不含亚麻多肽的白刺籽油微囊粉,由以下原料按照质量份数制备而成:白刺籽油50%、酪蛋白酸钠8%、抗性糊精36.5%、乳化剂2%、稳定剂1.5%、抗氧化剂2%;所述乳化剂为单双甘油脂肪酸酯;所述稳定剂为柠檬酸钾;所述抗氧化剂为抗坏血酸棕榈酸酯。
一种含亚麻多肽的白刺籽油微囊粉的制备方法,步骤如下:
(1)制备亚麻多肽浓缩液:将脱脂后的亚麻籽饼粕经磨粉、碱溶、调PH、酶解、酸沉、膜过滤、浓缩后得到亚麻多肽浓缩液。
(2)制备油相:将配方量的白刺籽油、乳化剂和抗氧化剂在60℃条件下搅拌均匀,形成油相;
(3)制备水相:将配方量的壁材、稳定剂依次添加到一定量的水中,水分添加量以乳液固形物含量为50%计算,保持温度为55℃,高速搅拌30min,使之完全溶解,制得水相;
(4)预乳化:将亚麻多肽浓缩液加入到油相中,并进行充分搅拌,使亚麻多肽与白刺籽油充分结合形成复合芯材,保持温度为45℃,时间为10min;
(5)再乳化:将(4)所得的预乳化液缓慢倒入到水相中得到乳化液混合物,采用剪切机对上述混合物进行高速剪切,形成O/W型乳液,并对上述乳液进行两次均质,均质压力为35Mpa;
(6)干燥:将(5)所得的乳状液进行喷雾干燥,喷雾干燥进风温度为130℃,出风温度为65℃,得到含多肽的白刺籽油微胶囊。
对照组:同上述一种含亚麻多肽的白刺籽油微囊粉的制备方法中的(2)~ (6)。
通过以下实验证明本发明的技术效果:
1、白刺籽油微胶囊的复溶乳液粒径、多肽含量、包埋率和载油量微胶囊复溶后的乳液粒径测定:马尔文粒度分布仪,分散系为水;
多肽的测定方法参考GB/T 2879-2007《海洋鱼低聚肽粉测定》中沉淀法测定;
微胶囊的载油量测定方法参考GB/T 5009.6中的“第二法酸水解法”;
微胶囊产品表面油的测定方法,参考SC/T 3505《鱼油微胶囊》中表面油的检测方法;
微胶囊包埋率=(微胶囊产品含油量-微胶囊表面油含量)/加入产品中总油量;
表1
结果表明,案例组所制备的含亚麻多肽白刺籽油微胶囊,多肽含量为10.67%,载油量为50%左右,包埋率为99.0%,说明本发明所制备的微胶囊具有较高的载油量和包埋率。与对照组相比较,案例组复溶乳液的平均粒径更小,包埋效率更高,这说明案例组中加入的多肽浓缩液可以加强乳液制备过程中的乳化效果,提高白刺籽油微胶囊的包埋效果。
2、白刺籽油微囊粉的氧化稳定性
使用schaal烘箱测试法进行氧化稳定性试验:取适量密封好的白刺籽油微囊粉放置于62℃恒温恒湿干燥箱中,案例组与对照组同时进行,试验进行24天,相当于常温22℃放置24个月,通过每3天测试一次微囊粉的过氧化值来检测白刺籽油微囊粉的氧化稳定性,结果如附图1。
结果表明,通过本发明方法制备的含亚麻多肽白刺籽油微囊粉具有良好的氧化稳定性,在62℃恒温箱放置24天(相当于常温22℃条件下放置24个月),产品品质依然良好。而对照组的氧化稳定性会明显差于案例组,这说明,添加亚麻多肽的白刺籽油微囊粉可以显著提高微胶囊的包埋效果和氧化稳定性。
白刺籽油是按照专利CN 113684092.A中所述方法,获得的高维生素E含量的白刺籽油。利用亚麻多肽浓缩液中的小分子蛋白的乳化性,使两种功效成分结合形成复合芯材,相当于在油滴表面形成第一层保护膜;再利用大分子酪蛋白酸钠和抗性糊精的包埋。能够对白刺籽油形成双重保护,维生素E对氧非常敏感,极易氧化,而本申请的技术方案能够有效的提高微囊粉的氧化稳定性,从而提高维生素E的利用率。
3、有益效果的初步预测
在已被授权的专利CN 108720020B《枸杞籽油或白刺籽油降血糖的用途》中公布了,白刺籽油或能够在一定程度上恢复胰岛素抵抗细胞对葡萄糖的摄取或利用,从而降低机体内血糖,可用于2型糖尿病的预防或治疗。而陈颖璐等多人的研究文献表明,亚麻多肽可以抑制α-葡萄糖苷酶的作用,使得糖类难以被水解成单糖,从而控制血糖水平。
综上研究数据可以推测,含亚麻多肽的白刺籽油微囊粉应该是具有降血糖的功效的,可以作为辅助降血糖的功能性食品进行应用。
Claims (5)
1.一种含亚麻多肽的白刺籽油微囊粉,其特征在于,由以下质量百分比的原料组成:白刺籽油20-50%、亚麻多肽5-20%、酪蛋白酸钠5-15%、抗性糊精20-60%、乳化剂0.5-3%、稳定剂0.5-3%、抗氧化剂0.5-3%。
2.根据权利要求1所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述抗氧化剂选自抗坏血酸棕榈酸酯、茶多酚、迷迭香提取物中的一种或几种。
3.根据权利要求1所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述稳定剂选自柠檬酸钾、磷酸氢二钾、三聚磷酸钠中的一种或几种。
4.根据权利要求1所述的一种含亚麻多肽的白刺籽油微囊粉,其特征在于,所述乳化剂选自单双甘油脂肪酸酯、磷脂、硬脂酰乳酸钠中的一种或几种。
5.根据权利要求1所述的一种含亚麻多肽的白刺籽油微囊粉的制备方法,其特征在于,制备步骤如下:
(1)制备亚麻多肽浓缩液:将含脱脂后的亚麻籽饼粕经磨粉、碱溶、调PH、酶解、酸沉、膜过滤、浓缩后得到亚麻多肽浓缩液;
(2)制备油相:将配方量的白刺籽油、乳化剂和抗氧化剂在40-70℃条件下搅拌均匀,形成油相;
(3)制备水相:将配方量的壁材酪蛋白酸钠和抗性糊精、稳定剂依次添加到一定量的水中,水分添加量以乳液固形物含量为40-50%计算,保持温度为40-60℃,高速搅拌20-60min,使之完全溶解,制得水相;
(4)预乳化:将亚麻多肽浓缩液加入到油相中,并进行充分搅拌,使亚麻多肽与白刺籽油充分结合形成复合芯材,保持温度为40-55℃,时间为10-15min;
(5)再乳化:将(4)所得的预乳化液缓慢倒入到水相中得到乳化液混合物,采用剪切机对上述混合物进行高速剪切,形成O/W型乳液,并对上述乳液进行两次均质,均质压力为20-40Mpa;
(6)干燥:将(5)所得的乳状液进行喷雾干燥,喷雾干燥进风温度为120-140℃,出风温度为50-70℃,得到一种含亚麻多肽的白刺籽油微囊粉。
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