CN116268367A - Method for improving stability of beta-conglycinin-chitosan double-layer emulsion by utilizing pH-offset combined ultrasound - Google Patents
Method for improving stability of beta-conglycinin-chitosan double-layer emulsion by utilizing pH-offset combined ultrasound Download PDFInfo
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- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 23
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- 239000011259 mixed solution Substances 0.000 claims description 6
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- 238000013021 overheating Methods 0.000 claims description 5
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
- A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
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- 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
Abstract
A method for improving stability of beta-conglycinin-chitosan double-layer emulsion by utilizing pH-shift combined ultrasound belongs to the technical field of protein modification, and comprises the following steps: (1) preparation of beta-conglycinin solution; (2) pH-shift treatment of the beta-conglycinin solution; (3) Ultrasonic treatment of the beta-conglycinin solution after the pH-shift treatment; (4) Freeze drying to obtain pH-shift combined ultrasonic treated beta-conglycinin; (5) preparation of beta-conglycinin single-layer emulsion; (6) And (3) preparing the beta-conglycinin-chitosan double-layer emulsion. The modification method can greatly improve the macroscopic stability of the beta-conglycinin and chitosan double-layer emulsion, and has very important significance for expanding the application field of the beta-conglycinin and chitosan double-layer emulsion.
Description
Technical Field
The invention relates to pH-shift combined ultrasonic treatment, and belongs to the technical field of protein modification.
Background
Beta-conglycinin is a trimeric glycoprotein containing three different glycosylated subunits: alpha (. About.67 kDa), alpha' (. About.71 kDa) and beta (. About.50 kDa) subunits retain high integrity in their native state and exhibit a well flexible conformation in the quaternary structure. Because the molecular weight of the protein is low, a plurality of hydrophobic groups are distributed outside the molecule, the interfacial adsorption speed of the beta-conglycinin is high, and the beta-conglycinin shows good emulsifying property. Protein stable emulsions have small droplet sizes and are uniformly distributed in the system, but are susceptible to environmental factors.
Chitosan is a natural basic polysaccharide containing amino groups in its molecular structure, which promotes protonation of free amino groups under acidic conditions, and which dissolves and readily associates with negatively charged materials via electrostatic interactions, utilizing changes in interfacial behavior to improve emulsion stability. Polysaccharide stable emulsions are better resistant to environmental factors, but are less emulsifiable than proteins.
Double emulsion is one of the multiple emulsion layers, with two interfaces, and the protein-polysaccharide structure is a typical double emulsion interface layer. As the combination of two functional biopolymers, the double-layer protein-polysaccharide emulsion structure can enrich the advantages of the two, improve the emulsion stability, has good controlled release property and is a good medium for transferring bioactive substances. Compared with single-layer emulsion, the double-layer emulsion has a stable structure, and can better protect active substances embedded in the inner layer of the protein, so that the double-layer emulsion has higher bioavailability. However, to make double emulsions better suited for different food processing modes, the stability properties are still to be further improved.
pH-shift is a method of modifying proteins by changing the acid-base of a solution, by exposing the protein solution to extremely acidic or basic conditions, the internal structure of the protein unfolds by unfolding, and when the protein solution is re-placed in neutral conditions, the structure of the protein refoldes to form a "fused spheroid". The ultrasonic treatment can reduce the particle size of the emulsion through turbulence effect and cavitation effect, prevent oil drop aggregation, meanwhile, the protein aggregate is decomposed under the ultrasonic action and rearranged at the two-phase interface, so that the formation of a more complete interface layer is promoted, and the emulsion stability is further improved. In this case, the protein subjected to the extreme acid-base condition and ultrasonic treatment is placed under the neutral condition, and the protein structure is recovered to a certain extent, but often is different from the original structure, so that the purpose of changing the functional characteristics of the protein is achieved.
Currently, technical methods for improving the functional properties of proteins by pH shift treatment or sonication have been disclosed, but the effect of pH-shift-combined sonication on the stability of the double emulsion formed by the β -conglycinin combined with chitosan is still less common. The invention combines the pH-shift and ultrasonic treatment method to the beta-conglycinin, combines the single-layer emulsion prepared by the method with chitosan solution to form beta-conglycinin-chitosan double-layer emulsion, and finally optimizes the combination parameters. By the method, the beta-conglycinin-chitosan double-layer emulsion with better stability can be obtained, and the application of the beta-conglycinin-chitosan double-layer emulsion in food processing and drug delivery is widened.
Disclosure of Invention
The invention provides a method for improving the stability of beta-conglycinin-chitosan double-layer emulsion by utilizing pH-shift combined ultrasound, which aims to further improve the stability of the beta-conglycinin-chitosan double-layer emulsion and widen the application of the beta-conglycinin-chitosan double-layer emulsion in food processing and drug delivery.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for improving the stability of a beta-conglycinin-chitosan bilayer emulsion using pH-shift coupled ultrasound, the method comprising the steps of:
(1) Preparation of beta-conglycinin solution: dissolving beta-conglycinin in deionized water, stirring with a magnetic stirrer until the protein is completely dissolved, wherein the protein concentration is 0.5% -2%, and regulating the pH value of the solution to 7.0 to obtain beta-conglycinin solution;
(2) pH-shift treatment of beta-conglycinin solution: 2M HCl or 2M NaOH is dripped into the beta-conglycinin solution, the pH value of the solution is regulated to 2.0 or 12.0, after stirring for 0.5-2 hours at room temperature, the pH value of the solution is regulated back to 7.0, and stirring is carried out for 0.5-2 hours, so that the beta-conglycinin solution subjected to pH-offset treatment is obtained;
(3) Ultrasonic treatment of beta-conglycinin after pH-shift treatment: and carrying out ultrasonic treatment on the solution for 5-15min, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 300-500W. In the ultrasonic process, placing the beaker in ice water to avoid overheating of the solution, and maintaining the temperature of the solution in the beaker at 25+/-2 ℃ to obtain the beta-conglycinin solution subjected to pH-shift combined ultrasonic treatment;
(4) Freeze-drying the protein solution for 24 hours to obtain the beta-conglycinin subjected to pH-shift combined ultrasonic treatment;
(5) Preparation of beta-conglycinin single-layer emulsion: the pH-offset combined ultrasonic treatment of beta-conglycinin was dissolved in deionized water, and the concentration of the protein was 10mg/mL in the control of untreated beta-conglycinin solution, and the mixture was left overnight in a refrigerator at 4℃for 12 hours to allow it to be fully hydrated. Taking corn oil as an oil phase, respectively placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min to form single-layer emulsion;
(6) Preparation of beta-conglycinin-chitosan double emulsion: the chitosan sample is weighed and dissolved in acetic acid buffer solution, the mass concentration of the chitosan is 5mg/mL, the solution is stirred for 3 hours and then placed in a refrigerator at 4 ℃ for 12 hours, so that the chitosan is fully hydrated. And respectively adding chitosan solution with the same volume into the single-layer emulsion and the single-layer emulsion of the control group, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion.
The preferred condition is a protein concentration of 1%;
the preferable condition is that the stirring time is 1h;
the preferred conditions are 400W ultrasound at pH 12.0 for 10min.
The macro stability of the beta-conglycinin-chitosan double-layer emulsion is improved, preferably pH 12.0 combined with ultrasonic treatment beta-conglycinin, the storage stability of the beta-conglycinin-chitosan double-layer emulsion is improved by 20.63%, the freeze thawing stability is improved by 13.26%, and the thermal stability is improved by 27.98%.
The beta-conglycinin-chitosan double-layer emulsion with good stability can be obtained by the preparation method, and the application value of the beta-conglycinin-chitosan double-layer emulsion is further enlarged.
Drawings
FIG. 1 is a flow chart of the method;
FIG. 2 storage stability of beta-conglycinin-chitosan bilayer emulsion after pH-shift combined with sonication;
FIG. 3 freeze-thaw stability of beta-conglycinin-chitosan bilayer emulsion after pH-shift combined with sonication;
figure 4 pH-shift combined with heat stability of beta-conglycinin-chitosan bilayer emulsion after sonication.
Detailed Description
Specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for improving the stability of a beta-conglycinin-chitosan bilayer emulsion using pH-shift coupled ultrasound, the method comprising the steps of: (1) preparation of beta-conglycinin solution: dissolving beta-conglycinin in deionized water, stirring with a magnetic stirrer until the protein is completely dissolved, wherein the protein concentration is 0.5% -2%, and regulating the pH value of the solution to 7.0 to obtain beta-conglycinin solution; (2) pH-shift treatment of beta-conglycinin solution: 2M HCl or 2M NaOH is dripped into the beta-conglycinin solution, the pH value of the solution is regulated to 2.0 or 12.0, after stirring for 0.5-2 hours at room temperature, the pH value of the solution is regulated back to 7.0, and stirring is carried out for 0.5-2 hours, so that the beta-conglycinin solution subjected to pH-offset treatment is obtained; (3) Ultrasonic treatment of beta-conglycinin after pH-shift treatment: and carrying out ultrasonic treatment on the solution for 5-15min, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 300-500W. In the ultrasonic process, placing the beaker in ice water to avoid overheating of the solution, and maintaining the temperature of the solution in the beaker at 25+/-2 ℃ to obtain the beta-conglycinin solution subjected to pH-shift combined ultrasonic treatment; (4) Freeze-drying the protein solution for 24 hours to obtain the beta-conglycinin subjected to pH-shift combined ultrasonic treatment; (5) preparation of beta-conglycinin single-layer emulsion: the pH-offset combined ultrasonic treatment of beta-conglycinin was dissolved in deionized water, and the concentration of the protein was 10mg/mL in the control of untreated beta-conglycinin solution, and the mixture was left overnight in a refrigerator at 4℃for 12 hours to allow it to be fully hydrated. Taking corn oil as an oil phase, respectively placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min to form single-layer emulsion; (6) Preparation of beta-conglycinin-chitosan double emulsion: the chitosan sample is weighed and dissolved in acetic acid buffer solution, the mass concentration of the chitosan is 5mg/mL, the solution is stirred for 3 hours and then placed in a refrigerator at 4 ℃ for 12 hours, so that the chitosan is fully hydrated. And respectively adding chitosan solution with the same volume into the single-layer emulsion and the single-layer emulsion of the control group, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion.
Example 1
Dissolving 4g of beta-conglycinin in 400mL of deionized water, stirring for 2h by a magnetic stirrer until the protein is completely dissolved, hydrating overnight at 4 ℃ to completely dissolve the protein, preparing a solution with 1% of protein concentration, adjusting the pH value of the initial reaction to 7.0, namely the beta-conglycinin solution, and finally freeze-drying for 24h to obtain untreated beta-conglycinin. The natural beta-conglycinin is dissolved in deionized water to make the protein concentration 10mg/mL, and the mixture is left overnight in a refrigerator at 4 ℃ for 12 hours to allow the mixture to be fully hydrated. Taking corn oil as an oil phase, placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min, and forming single-layer emulsion. 0.5g of chitosan sample is weighed and dissolved in 100mL of acetic acid buffer solution to ensure that the mass concentration of chitosan is 5mg/mL, the solution is stirred for 3 hours, and then the solution is placed in a refrigerator at 4 ℃ for 12 hours to ensure that the solution is fully hydrated. Adding chitosan solution with the same volume into the single-layer emulsion, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion. The storage stability of the beta-conglycinin-chitosan double-layer emulsion obtained by treatment is improved by 10.98%, the freeze-thawing stability is improved by 5.32%, and the thermal stability is improved by 8.96%.
Example 2
Dissolving 4g of beta-conglycinin in 400mL of deionized water, stirring for 2h by a magnetic stirrer until the protein is completely dissolved, hydrating overnight at 4 ℃ to completely dissolve the protein, preparing a solution with 1% protein concentration, and adjusting the pH value of the initial reaction to 7.0 to obtain the beta-conglycinin solution. 2M HCl is added dropwise into the beta-conglycinin solution, the pH value of the solution is adjusted to 2.0, after stirring for 1h at room temperature, the pH value of the solution is adjusted back to 7.0, and stirring is carried out for 1h, so that the beta-conglycinin solution subjected to pH-offset treatment is obtained. The solution is subjected to ultrasonic treatment for 10min, the ultrasonic frequency is 20KHz, and the ultrasonic power is 400W. In the ultrasonic process, the beaker is placed in ice water to avoid overheating of the solution, the temperature of the solution in the beaker is maintained at 25+/-2 ℃ to obtain the pH-shift-combined ultrasonic-treated beta-conglycinin solution, and finally the pH-shift-combined ultrasonic-treated beta-conglycinin solution is obtained by freeze drying for 24 hours. The pH-shifted and sonicated beta-conglycinin was dissolved in deionized water to a protein concentration of 10mg/mL and left overnight in a refrigerator at 4deg.C for 12h to allow for adequate hydration. Taking corn oil as an oil phase, placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min, and forming single-layer emulsion. 0.5g of chitosan sample is weighed and dissolved in 100mL of acetic acid buffer solution to ensure that the mass concentration of chitosan is 5mg/mL, the solution is stirred for 3 hours, and then the solution is placed in a refrigerator at 4 ℃ for 12 hours to ensure that the solution is fully hydrated. Adding chitosan solution with the same volume into the single-layer emulsion, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion. The storage stability of the beta-conglycinin-chitosan double-layer emulsion obtained by treatment is improved by 15.62%, the freeze-thawing stability is improved by 9.36%, and the thermal stability is improved by 16.82%.
Example 3
Dissolving 4g of beta-conglycinin in 400mL of deionized water, stirring for 2h by a magnetic stirrer until the protein is completely dissolved, hydrating overnight at 4 ℃ to completely dissolve the protein, preparing a solution with 1% protein concentration, and adjusting the pH value of the initial reaction to 7.0 to obtain the beta-conglycinin solution. 2MNaOH is dripped into the beta-conglycinin solution, the pH value of the solution is adjusted to 12.0, the solution is stirred for 1h at room temperature, the pH value of the solution is adjusted back to 7.0, and the solution is stirred for 1h, so that the beta-conglycinin solution subjected to pH-offset treatment is obtained. The solution is subjected to ultrasonic treatment for 10min, the ultrasonic frequency is 20KHz, and the ultrasonic power is 400W. In the ultrasonic process, the beaker is placed in ice water to avoid overheating of the solution, the temperature of the solution in the beaker is maintained at 25+/-2 ℃ to obtain the pH-shift-combined ultrasonic-treated beta-conglycinin solution, and finally the pH-shift-combined ultrasonic-treated beta-conglycinin solution is obtained by freeze drying for 24 hours. The pH-shifted and sonicated beta-conglycinin was dissolved in deionized water to a protein concentration of 10mg/mL and left overnight in a refrigerator at 4deg.C for 12h to allow for adequate hydration. Taking corn oil as an oil phase, placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min, and forming single-layer emulsion. 0.5g of chitosan sample is weighed and dissolved in 100mL of acetic acid buffer solution to ensure that the mass concentration of chitosan is 5mg/mL, the solution is stirred for 3 hours, and then the solution is placed in a refrigerator at 4 ℃ for 12 hours to ensure that the solution is fully hydrated. Adding chitosan solution with the same volume into the single-layer emulsion, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion. The storage stability of the beta-conglycinin-chitosan double-layer emulsion obtained by treatment is improved by 20.63%, the freeze-thawing stability is improved by 13.26%, and the thermal stability is improved by 27.98%.
Claims (5)
1. A method for improving the stability of a beta-conglycinin-chitosan bilayer emulsion using pH-shift coupled ultrasound, the method comprising the steps of:
(1) Preparation of beta-conglycinin solution: dissolving beta-conglycinin in deionized water, stirring with a magnetic stirrer until the protein is completely dissolved, wherein the protein concentration is 0.5% -2%, and regulating the pH value of the solution to 7.0 to obtain beta-conglycinin solution;
(2) pH-shift treatment of beta-conglycinin solution: dropwise adding 2MHCl or 2MNaOH into the beta-conglycinin solution, adjusting the pH value of the solution to 2.0 or 12.0, stirring for 0.5-2h at room temperature, adjusting the pH value of the solution back to 7.0, and stirring for 0.5-2h to obtain a pH-offset treated beta-conglycinin solution;
(3) Ultrasonic treatment of beta-conglycinin after pH-shift treatment: and carrying out ultrasonic treatment on the solution for 5-15min, wherein the ultrasonic frequency is 20KHz, and the ultrasonic power is 300-500W. In the ultrasonic process, placing the beaker in ice water to avoid overheating of the solution, and maintaining the temperature of the solution in the beaker at 25+/-2 ℃ to obtain the beta-conglycinin solution subjected to pH-shift combined ultrasonic treatment;
(4) Freeze-drying the protein solution for 24 hours to obtain the beta-conglycinin subjected to pH-shift combined ultrasonic treatment;
(5) Preparation of beta-conglycinin single-layer emulsion: the pH-offset combined ultrasonic treatment of beta-conglycinin was dissolved in deionized water, and the concentration of the protein was 10mg/mL in the control of untreated beta-conglycinin solution, and the mixture was left overnight in a refrigerator at 4℃for 12 hours to allow it to be fully hydrated. Taking corn oil as an oil phase, respectively placing the mixed solution into a high-speed homogenizer, homogenizing for 2min at a rotating speed of 15000r/min to form single-layer emulsion;
(6) Preparation of beta-conglycinin-chitosan double emulsion: the chitosan sample is weighed and dissolved in acetic acid buffer solution, the mass concentration of the chitosan is 5mg/mL, the solution is stirred for 3 hours and then placed in a refrigerator at 4 ℃ for 12 hours, so that the chitosan is fully hydrated. And respectively adding chitosan solution with the same volume into the single-layer emulsion and the single-layer emulsion of the control group, and homogenizing for 2min at a rotating speed of 15000r/min to obtain the beta-conglycinin-chitosan double-layer emulsion.
2. The method for improving the stability of beta-conglycinin-chitosan double emulsion by using pH-shift combined ultrasonic wave according to claim 1, wherein the concentration of the prepared protein solution is 1% by dissolving beta-conglycinin in deionized water.
3. The method for improving the stability of a beta-conglycinin-chitosan double emulsion by using pH-shift combined with ultrasound according to claim 1, wherein the optimal stirring time at room temperature is 1h.
4. The method for improving the stability of the beta-conglycinin-chitosan double emulsion by utilizing pH-shift combined with ultrasound according to claim 1, wherein the ultrasonic power is 400W and the ultrasonic time is 10min.
5. The method for improving the stability of a beta-conglycinin-chitosan bilayer emulsion using pH-shift-coupled ultrasound according to claim 1, wherein the pH-shift-coupled ultrasound has an optimal pH of 12.0 for improving the stability of the beta-conglycinin-chitosan bilayer emulsion.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155210A (en) * | 2020-09-15 | 2021-01-01 | 厦门塔斯曼生物工程有限公司 | Gardenia oil nano-emulsion freeze-dried powder and preparation method thereof |
| CN113229495A (en) * | 2021-04-30 | 2021-08-10 | 江西师范大学 | Beta-carotene double-layer nano-particles and preparation method thereof |
| CN114304371A (en) * | 2021-12-20 | 2022-04-12 | 东北农业大学 | Method for improving emulsibility of beta-conglycinin by using pH-offset combined ultrasound |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155210A (en) * | 2020-09-15 | 2021-01-01 | 厦门塔斯曼生物工程有限公司 | Gardenia oil nano-emulsion freeze-dried powder and preparation method thereof |
| CN113229495A (en) * | 2021-04-30 | 2021-08-10 | 江西师范大学 | Beta-carotene double-layer nano-particles and preparation method thereof |
| CN114304371A (en) * | 2021-12-20 | 2022-04-12 | 东北农业大学 | Method for improving emulsibility of beta-conglycinin by using pH-offset combined ultrasound |
Non-Patent Citations (2)
| Title |
|---|
| JIAFENG CHEN ET AL: "Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy", 《FOOD HYDROCOLLOIDS》, 4 January 2023 (2023-01-04), pages 1 - 10 * |
| SAI YANG ET AL: "Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability", 《ULTRASONICS SONOCHEMISTRY》, 29 September 2022 (2022-09-29), pages 1 - 11 * |
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