KR20150088606A - Functional whey protein concentrate nanomultiple emulsion delivery system using whey protein concentrate and preparation method thereof - Google Patents

Abstract

The present invention relates to a nanomultiple emulsion carrier and a manufacturing method thereof and, specifically, to a manufacturing method of a health functional nanomultiple emulsion carrier having various physiological activities using whey protein concentrate (WPC). A nanomultiple emulsion carrier of the present invention is capable of collecting hydrophilic and hydrophobic substances together, and maximizing efficiency of the existing health functional food by strengthening stability and increasing deodorizing effects with respect to DHA, thus can be a help in development for a functional food comprising various physiological activities for seniors, a medical food, and a medicine.

Description

Technical Field [0001] The present invention relates to a concentrated whey protein-functional nano multi-emulsion carrier and a method for manufacturing the same.

TECHNICAL FIELD The present invention relates to a nano multi-emulsion carrier and a method for producing the same, and more particularly, to a method for producing a health-functional nano multi-emulsion carrier having various physiologically active functions using concentrated whey protein (WPC).

Due to the introduction of aging society, sicknesses such as Alzheimer's (dementia), cognitive disorders, cardiovascular diseases, osteoarthritis, osteoporosis and immune disorders have increased and the socioeconomic burden is large at the national level. Therefore, researches to prevent and treat diseases of the elderly are needed and the health functional food industry is rapidly growing. Among the various physiologically active substances, antioxidants (vitamin C, vitamin E, lecithin, etc.) can reduce the aging speed of seniors. In particular, physiologically active substances such as medium-chain triglyceride (MCT) and docosahexaenoic acid (DHA) Dementia) is effective in relieving symptoms. MCT has shorter carbon length than long-chain fatty acid, and digestion can be easily absorbed. It is possible to improve Alzheimer's, cognitive disorder, etc. by using ketone as a substitute energy of cerebrum in liver (Leilani Doty., 2012). DHA, which is a large amount of essential fatty acid contained in fish oil, is effective for prevention and treatment of arteriosclerotic diseases such as platelet aggregation inhibitory action, blood triglyceride lowering action, blood cholesterol lowering action, (Eduardo Lopez-Huertas., 2010). It is especially valuable for health-promoting foods for seniors. Therefore, the development of foods containing the physiologically active substances (vitamin C, vitamin E, MCT, DHA, etc.) necessary for the senior group is expected to help improve senior health. However, MCT and DHA, as well as antioxidants such as vitamin E, have drawbacks that are difficult to apply to foods, especially fat-free and low-fat foods, due to their low water solubility. In addition, DHA, which is destroyed by oxygen or light during storage, or polyunsaturated fatty acid, is easily rancid and produces a distinct off-flavor (S. Martini et al., 2009, Chamila Jayasinghe et al. , 2013), which is difficult to use as a food material, and has a disadvantage of low stability during food manufacturing and storage processes.

Nano emulsion carriers are emulsions with sizes of less than 200 nm. The size of the emulsion is very small (<200 nm) compared to micrometer conventional emulsion carriers. As a result, Thereby maximizing the bioavailability and carrier stability of the active substance. The multiple emulsions in the emulsion carrier are capable of simultaneously transferring hydrophobic (vitamin E, DHA, lecithin, MCT, etc.) and water-soluble (vitamin C, etc.) physiologically active substances as compared with conventional single emulsions and maximizing mutual synergistic effect. However, there is a problem in that the stability of the multiple emulsion is lower than that of a single emulsion due to aggregation or phase separation of particles during the manufacturing process, storage period, or leakage of the inner aqueous phase, ) To the nanometer (nm) level, thereby increasing the stability.

Korean Patent Publication No. 2013-0022709 A (Feb.

The present invention provides a method for maximizing utilization efficiency of an amphipathic (hydrophilic, hydrophobic) physiologically active substance applicable to functional foods including noodle preparations by preparing a nano-sized concentrated whey protein multiple emulsion carrier by controlling a carrier manufacturing process Respectively. Among the above physiologically active substances, DHA is a problem in that it is caused by oxidative rancidity when used directly in foods. To overcome the problem of decreasing the preference of consumers by reducing DHA using the carrier.

The present invention provides a method for producing a whey protein concentrate comprising the steps of: a) heat treating an aqueous solution prepared by adding a hydrophilic functional substance to a concentrated whey protein solution;

b) adding and stirring the surfactant to the aqueous solution;

c) adding lecithin to any one of the oils selected from food-addable oils comprising medium-chain triglyceride (MCT) oil, cooling and optionally stirring the oil with hydrophobic functional material added thereto;

d) mixing the aqueous solution of step b) with the oil of step c) and then preparing a mixture with a homogenizer;

e) adding calcium chloride (CaCl ₂ ) to the mixture of step d) and stirring to prepare a single emulsion;

 f) mixing the single emulsion and the heat-treated concentrated whey protein solution with an aqueous solution to which a surfactant has been added;

g) Mixing the materials obtained in steps e) and f) with a homogenizer and ultrasonication to prepare multiple emulsions;

To a method for producing a concentrated whey protein multi-emulsion carrier.

In the present invention, the heat treatment in step a) is not limited, but may be carried out at 5 to 85 ° C for 1 to 30 minutes, preferably 10 minutes. In addition, the concentrated whey protein in step a) can form the nano multi emulsion transporter efficiently in a range of 0.01 to 19% (w / v) although not limited thereto.

The hydrophilic functional materials that can be added in the present invention include, but are not limited to, various hydrophilic vitamins and derivatives thereof such as vitamin C and its hydrophilic derivatives, vitamin B3, vitamin B5 and vitamin H, folic acid, catechine, , Arbutin acetyl glucosamine, Centella asiatica extract including madecassoside, selenium aspartate, and the like.

The surfactant to be added to step b) is not particularly limited, but polysorbate 80 (Tween 80), polysorbate 20 (Tween 20), polysorbate 40 (Tween 40) or polysorbate 60 Tween 60) or the like can be used.

The surfactant is a polyoxyethylene derivative of sorbitan monolaurate. It is widely known as Tween 80, Tween 20, Tween 40, or Tween 60, respectively, and is widely used for household, scientific and medical detergents and emulsions because of its safety and non-toxic characteristics.

In the present invention, the oil of step c) is not limited to MCT oil, carrot oil, peanut oil, almond oil, jojoba oil, apricot seed oil, avocado oil, canola oil, dalmatian seed oil, , Rice bran oil, rose hip oil, sesame oil, soybean oil, sunflower seed oil and coconut oil. The surfactant to be added to the oil is not particularly limited, but may be Span 60, Span 80, Span 83, Span 120 and the like as well as lecithin. The hydrophobic functional materials to be added to the oil are not limited, but include antheraxanthin, astaxanthin, alpha-carotene, beta-carotene, beta-apo- Carotenal, beta-apo-4'-carotenal, beta-apo-8'-carotenal, canthaxanthin, citranaxanthin, cryptoxanthin, dehydroplectaniaxanthin, diatoxanthin, fucoxanthin, fucoxanthinol, lactucaxanthin, lutein, lycopene, Neoxanthin, neurosporaxanthin, neurosporene, peridinin, phytoene, rhodopin, siphonaxanthin, speronidine, spheroidene, spirilloxanthin, torularhodin, uriolid, e), uriolide acetate, violaxanthin, zeaxanthin, bixin, capsanthin, gamma-carotene, delta carotene, carotene, epsilon-carotene, zeta-carotene, norbixin, torulene, nerolidol, citral, cinnamaldehyde, Citronellol, cis-3hexenal, isoamyl acetate, 1-octen-3-one, octyl acetate, Menthol lactone, menthol, methyl butyrate, menthone, pentyl butyrate, pentyl pentanoate, geraniol, &lt; RTI ID = 0.0 & Decanal, 1-naphthol, and other nutrients include fish oil, beewax, D-limonene, vitamin A, vitamin E, coenzyme Q And the like (Co-Q10), lecithin (lecithin), DHA (Docosahexaenoic acid), EPA (Eicosapentaenoic acid), capsaicin (capsaicin), and kwosetin. Particularly when a hydrophilic functional substance which can be added in step a) is used as vitamin C and a hydrophobic functional substance added in step c) is used together with vitamin E, an additional synergistic effect which can increase their antioxidative ability can be obtained .

Further, in the step d) of the present invention, the mixture may be further subjected to ultrasonic treatment. Ultrasonic treatment in the single emulsion manufacturing process was effected with the ultrasonic treatment in the multiple emulsion manufacturing process, thereby further reducing the size of the final emulsion.

In the present invention, the concentrated whey protein added to the single emulsion of step f) may further comprise a surfactant. The surfactant to be added to step f) is not particularly limited, but polysorbate 80 (Tween 80), polysulfate 20 (Tween 20), polysorbate 40 (Tween 40) or polysorbate 60 Tween 60) or the like can be used.

In the present invention, the ultrasonic treatment is not limited, but may be sequentially treated at 65 to 75, 45 to 55, and 25 to 35 W (W) for 1 to 5 minutes, respectively. When sequentially processed in the range of the ultrasonic output, the sizes of the multiple emulsions formed as in the examples were effectively reduced.

Another aspect of the present invention relates to a concentrated whey protein multi-emulsion carrier prepared by the above production method.

Another aspect of the present invention relates to a functional food, a medical food, and a medicament, which are prepared using the above-mentioned multiple emulsion carrier and including a senior. In the present invention, the food could reduce odor produced by rancidity of DHA.

The functional concentrated whey protein nanoemultiple emulsion carrier of the present invention can collect hydrophilic and hydrophobic substances together, enhance stability and increase the effect of reducing odor on DHA, thereby maximizing the utility of existing health functional foods, It is expected to help develop functional foods, medical foods and pharmaceuticals, including seniors with physiological activity.

1 is a schematic view showing a method for producing a concentrated whey protein nano multi-emulsion carrier.
2 is a transmission electron micrograph showing the morphological characteristics of the concentrated whey protein nano multi-emulsion carrier.
FIG. 3 shows the size of the concentrated whey protein nano multi-emulsion carrier according to whether the surfactant is added to the W ₁ phase and whether or not the first and second ultrasound treatment is performed.
FIG. 4 shows the polydispersity index of the concentrated whey protein nanomultiple emulsion carrier according to presence or absence of surfactant in W ₁ phase and presence or absence of primary and secondary ultrasonic treatment.
Figure 5 shows the size of the emulsion according to the presence or absence of concentrated whey protein nanoemulti-emulsions of DHA and natural antioxidants.

Hereinafter, the present invention will be described in more detail with reference to examples and attached drawings. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

[Preparation Example 1] Preparation of Concentrated Whey Protein Nano Multi Emulsion Conjugate

1) Preparation of water phase (inner & outer aqueous phase)

34 mL of 1% (w / v) concentrated whey protein solution was prepared and adjusted to pH 7 with 1 M NaOH. The concentrated whey protein solution heat-treated at 65 ° C for 10 minutes in a constant temperature water bath (DAIHAN scientific Co., Ltd., Korea) was cooled to 23 ° C and 1.7 g of surfactant Tween 80 was added thereto. ., Korea) for 10 minutes.

2) Manufacture of oil phase

0.3 g of lecithin was added to 6 g of MCT oil, followed by stirring at 55 캜 for 90 minutes with heat treatment. And then cooled to 23 deg.

3) Manufacture of single emulsion (W / O, water in oil)

4 g of the concentrated whey protein solution prepared in 1) was added to 6 g of the mixture prepared in the above 2), and the resulting mixture was mixed with a homogenizer (DAIHAN scientific Co., Ltd., Korea) at 8,000 rpm for 5 minutes , And an ultrasonic sonicator (BANDELIN electronic Co., Ltd., Germany) were sequentially run at 70, 50, and 30 W for 3 minutes each. To 10 g of the above-mentioned single emulsion solution subjected to the ultrasonic treatment, 40 μL of 1 M calcium chloride was added, followed by stirring in an agitator for 5 minutes.

4) Manufacture of multiple emulsion (W / O / W, water in oil in water)

30 g of a 1 wt% concentrated whey protein solution containing 5 wt% Tween 80 surfactant was added to 10 g of the single emulsion prepared in the above 3), and the resulting mixture was mixed with a homogenizer at 4,000 rpm for 5 minutes. Then, 50, and 30 W for 3 minutes each to prepare multiple emulsions. The manufacturing process is shown in Fig.

[Comparative Examples 1 to 6]

The concentrated whey protein multi-emulsion carrier was prepared in the same manner as in Examples 1 to 29 and according to the contents and conditions of Table 1.

[Table 1] Manufacturing conditions of Examples and Comparative Examples

[Production Example 2] Production of concentrated whey protein nano multi-emulsion carrier containing hydrophilic and hydrophobic functional materials

According to Table 2, concentrated whey protein nano multi-emulsion carriers having hydrophilic and hydrophobic functional materials (DHA, vitamin C, and vitamin E) were further added, respectively, in the same manner as in Preparation Example 1,

[Table 2] Manufacturing conditions of concentrated whey protein nano multi-emulsion carrier according to composition of hydrophilic and hydrophobic functional materials

[Test Example 1] Confirmation of production and observation of morphological characteristics of concentrated whey protein nano multi-emulsion carrier

The presence or absence of the precipitation or phase separation of the concentrated whey protein nanomultiple emulsion transporter in Production Example 1 was checked, and a sample which did not undergo precipitation or phase separation was selected and subjected to TEM (transmission electron microscopy: Tecnai 21, FEI , Korea) were used to measure morphological characteristics. For the measurement, the nano multi-emulsion carrier diluted 100 times with distilled water was vortexed and degassed for 10 minutes. 20 μL of the diluted nanomultiple emulsion carrier was placed on a grid and stained for 15 seconds at room temperature. The dyed grid was dried in a desiccator. Afterwards, the morphology was observed using TEM and images were taken using Digital Micrograph. As a result, it was confirmed that a multiple emulsion having a spherical nano-size was formed at a concentration of 0.1 to 10% (w / v) of concentrated whey protein, a heat treatment temperature of 5 to 85 ° C, and a calcium chloride concentration of 0 to 10 mM (FIG. 2) .

[Test Example 2] Physicochemical properties of concentrated whey protein nano multi-emulsion carrier

The physicochemical properties of the concentrated whey protein nanomultiple emulsion carrier prepared in Preparation Example 1 and Preparation Example 2 were measured using a particle size analyzer (Nano-ZS, Malvern, UK) using a droplet size, polydispersity index and zeta-potential measurements. The nano multi-emulsion was diluted 10 times with distilled water, and then 1 mL was added to the glass cell and then measured at room temperature (25 ° C.). The size was measured at 173 ° scattering angle Was measured in the same manner as in Example 1. The measurement results are summarized in Table 3.

1) The size and polydispersity index of nano multi emulsion carrier according to concentration of whey protein (WPC)

The changes in the size of the emulsion according to the concentration of concentrated whey protein (WPC) in Examples 1 to 9 and Comparative Examples 1 and 2 are shown in Table 3. [ Emulsions of similar size (175 ~ 182 nm) were formed in the concentrated whey protein concentration range from 0.1% to 10% (w / v), and precipitation or phase separation occurred in more than 20% . The polydispersity index was 0.164 ~ 0.204 in the whey protein concentration range of 0.1 ~ 10% (w / v), and the particle size distribution was uniformly less than 0.3 in all treatments. The concentration of concentrated whey protein did not affect the size and polydispersity index of the nanomultiple emulsion carrier in the range of 0.1 ~ 19% (w / v) of the multiple emulsion carrier, and the nanomultiple emulsion carrier was formed at the concentration of 20% Respectively.

2) Size and polydispersity index of concentrated whey protein nano multi emulsion carrier according to heat treatment temperature

A nano multi-emulsion carrier having a size of 176 to 181 nm was formed without a large difference in magnitude according to the heat treatment temperatures of Examples 1 and 10 to 16. The polydispersity index according to the heat treatment temperature was in the range of 0.171 ~ 0.200 without significant difference according to the treatment period. From this, it was confirmed that the heat treatment temperature did not affect the size and polydispersity index of the nano multi emulsion transporter.

3) The size and polydispersity index of concentrated whey protein nano multi emulsion carrier according to CaCl ₂ concentration

The size of the emulsion according to the concentration of calcium chloride (CaCl ₂ ) in Examples 1 and 17 to 20 was found to be smaller than that of the calcium chloride-free treatment. The polydispersity index was 0.168 to 0.204 , It was confirmed that an emulsion having a uniform size was formed. From this, it was confirmed that when the crosslinking agent calcium chloride is added, the size of the nano multi-emulsion carrier decreases.

4) The size and polydispersity index of concentrated whey protein nano multi-emulsion carrier according to the homogeneity and primary and secondary homogenization rates

As a result of measurement of the size change of the emulsion according to the homogenization rate and the primary and secondary homogeneity of Examples 1 and 21 to 28, a nanoemulsion having a size of 177 to 191 nm was formed without a large difference in the treatment interval, and a polydispersity index of 0.169 to 0.199 To form an emulsion of uniform size. From these results, it was confirmed that the presence and speed of primary and secondary homogeneity did not affect the size and polydispersity index of the nano multi emulsion transporter.

5) Whether the addition of surfactant in the W ₁ phase and the size and polydispersity index of the concentrated whey protein nano multi emulsion carrier with and without primary and secondary sonication

3 and 4 show the results of measurement of the size and polydispersity index of the emulsion according to whether or not the surfactant is added to the W ₁ phase of Examples 1 and 29 and Comparative Examples 3 to 6 and whether or not the first and second ultrasonic treatments have been performed.

As a result of controlling the ultrasonic treatment after addition of the surfactant to the W ₁ phase, the size of 178 ~ 180 nm and the size of 0.180 ~ 180 nm, both of the first and second ultrasonic treatment and the second ultrasonic treatment, And a uniform distribution with a polydispersity index of 0.200. However, when only the first ultrasonic treatment was performed, the polydispersity index was 0.146, and a uniform emulsion was formed, but the size increased to 271 nm. The emulsion size was 860 nm and the polydispersity index was 0.607 when the first and second ultrasonic treatment were not performed, resulting in a large and nonuniform emulsion.

As a result of controlling the ultrasonic treatment without addition of a surfactant in the W ₁ phase, the emulsion size was 4,813 nm and the polydispersity index was 0.651 when the first ultrasonic treatment was performed. As a result, a large and uneven emulsion was formed. The size was 4,203 nm and the polydispersity index was 0.589. Large and uneven emulsion was formed.

From the above results, it was confirmed that the addition of the surfactant in the W ₁ phase and the presence of the second ultrasonic treatment act as a key process factor for forming the nano-sized multiple emulsion.

[Table 3] Size of Concentrated Whey Protein Nano Multi Emulsion Conjugate

6) Size and polydispersity index of concentrated whey protein nanomultiple emulsion carriers with or without addition of hydrophilic and hydrophobic functional substances

The sizes of the concentrated whey protein nano multi-emulsion carriers according to the presence or absence of vitamin C, DHA and vitamin E addition in Examples 30, 31 and 34 were measured (FIG. 5). When DHA was added to water without using multiple emulsions, a very large and nonuniform emulsion was observed with a size of 67,160 nm and a polydispersity index of 0.668. From these results, it was confirmed that DHA, which is a hydrophobic functional substance, is not dissolved in water when DHA is added to water without collecting it in nano multiple emulsion, and DHA is not uniformly dispersed in water and thus it is difficult to apply to food. On the other hand, when the DHA was collected in the nanoemultiple emulsion carrier, the size of the DHA was improved to 177 nm and the polydispersity index was 0.176.

It was confirmed that DHA can be effectively dispersed in an aqueous solution when the nano multi-emulsion carrier is used, and thus it is easy to apply to foods. It was also confirmed that there was no significant difference between the emulsion size (181 nm) and the polydispersity index (0.172) of the concentrated whey protein nanomultiple emulsion carrier containing not only DHA but also vitamin C and vitamin E.

From these results, it was confirmed that the concentrated whey protein nano multi - emulsion carrier can successfully deliver hydrophilic and hydrophobic functional materials and improve their application to food.

7) Zeta potential of concentrated whey protein nano multi-emulsion carrier

The zeta potential of the concentrated whey protein nano multi emulsion transporter was found to be in the range of -18.5 ~ 30.3 mV with no significant difference between treatments.

[Test Example 3] Evaluation of stability of application of concentrated whey protein nano multi-emulsion carrier to milk food

The stability of concentrated whey protein nanomultiple emulsion carriers according to food storage conditions was evaluated by changing emulsion size and polydispersity index.

Milk, yogurt and cheese storage conditions were measured (Table 4). Milk storage conditions were 1 mL of the nano multi emulsion prepared in Example 1 and 9 mL of distilled water and the pH was adjusted to 6.7 using 0.1 M NaOH. The yogurt storage conditions were 1 mL of nano multi emulsion and 9 mL of distilled water After mixing, the pH was adjusted to 4.6 using 0.2 M HCl. The cheese storage conditions were as follows: 1 mL of nanoemulti-emulsion was mixed with 9 mL of distilled water containing 4% NaCl, pH was adjusted to 5.8 with 0.2 M HCl . The enriched whey protein nanomultiple emulsion carrier applied to each food condition was stored at 4 ℃ for 14 days and emulsion size and polydispersity index were measured at 0, 3, 6, 9, 12 and 14 days.

As a result, during storage period of 14 days at 4 ℃ regardless of the type of food, the nanomultiple emulsion carrier maintained a size of 180 ~ 193 nm and a polydispersity index of 0.128 ~ 0.217. The concentrated whey protein nano multi-emulsion carrier prepared in the present invention can be added to foods such as milk, yogurt, cheese and the like,

[Table 4] Evaluation of application stability of concentrated whey protein multi-emulsion carrier by milk food

[Test Example 4] Measurement of peroxide value of concentrated whey protein nano multi-emulsion carrier

To measure the effects of DHA harvesting and the synergistic effects of antioxidants, vitamin C and E, on the rancidity of DHA in the concentrated whey protein nano multi-emulsion vehicle prepared by the methods of Examples 30 to 34, samples were stored at 4 ° C for 12 days The samples were taken at 0, 3, 6, 9 and 12 days and absorbance was measured at 505 nm according to ISO 3976 (2006 / IDF 74, 2006) Milk determination-of peroxide value method.

Peroxide value is a method to measure the rancidity of DHA. DHA was added to the nano-multiple emulsion in comparison with the peroxide value (PV = 0.863) of the treatment water directly added to water without collecting DHA in the concentrated whey protein nano multi emulsion. It was confirmed that the peroxide value (PV = 0.673-0.757) of the treatments added with the collected treatments and the antioxidants was remarkably reduced. In other words, when the DHA was collected in the nano multi emulsion together with the antioxidant, the rancidity of DHA was significantly decreased.

[Table 5] Peroxide value of concentrated whey protein nano multi-emulsion carrier

[Test Example 5] Measurement of DHA concentration of concentrated whey protein nano multi-emulsion carrier

The DHA reduction rate of the nano-multiple emulsion was analyzed by gas chromatography-mass spectrometry (GC / MS, Agilent, Korea). The column was DB 1701 (Agilent, Korea), the carrier gas was helium at a flow rate of 1.5 mL / min, and the injection temperature was 250 ° C. The samples were extracted at 0, 5, and 10 days while the nano-multiple emulsion was stored at 40 DEG C for 10 days by the treatment with DHA added to water and the methods of Examples 1 and 2 and Test Example 5. Sample extraction was performed using solid-phase microextraction (SPME; 57310-U, Supelco, Korea).

Table 6 and Table 9 show the DHA rancidity related odor components ((E, E) -2,4-heptadienal, 3,6-nonadienal, 3,5-octadien- (E, E) -2,4-heptadienal, 3,6-nonadienal, 3, 6-octadriene, DHA, 5-octadien-2-one, 1, 3,5-octatriene) were detected and increased with increasing storage period. However, when DHA was collected in a concentrated whey protein nano-multiple emulsion or when antioxidants such as vitamin C and E were collected together, it was confirmed that even when stored at 40 ° C for 5 days and 10 days, . As a result, it was confirmed that when the nano-multiple emulsion was used to collect only DHA or to collect vitamin C and vitamin E, it is possible to effectively reduce the generation of odor due to rancidity of existing DHA.

[Table 6] Peak area (unit: 1,000) of (E, E) -2,4-heptadienal, which is a DHA odorant related substance,

[Table 7] Changes in peak area (unit = 1,000) of 3,6-nonadienal, a DHA odorant-related substance,

[Table 8] Peak area (unit = 1,000) of 3,5-octadiene-2-one, a DHA odorant-related substance,

[Table 9] Change in peak area (unit = 1,000) of 1,3,5-octatriene, a DHA-related substance, depending on storage period

Claims (9)

a) heat treating an aqueous solution prepared by adding a hydrophilic functional substance to a concentrated whey protein;
b) adding and stirring the surfactant to the aqueous solution;
c) adding lecithin to any one of the oils selected from food-addable oils containing medium-chain triglyceride (MCT) oil, cooling and stirring the oil added with the hydrophobic functional material;
d) mixing the aqueous solution of step b) with the oil of step c) and then preparing a mixture with a homogenizer;
e) adding calcium chloride to the mixture of step d) and stirring to prepare a single emulsion;
f) mixing the single emulsion and the heat-treated concentrated whey protein solution with an aqueous solution to which a surfactant has been added; And
g) mixing the material obtained in step f) with a homogenizer and subjecting the material to ultrasonic treatment to prepare a nano-multiple emulsion;
&Lt; / RTI &gt; wherein the method comprises the steps of: The method according to claim 1,
Wherein the concentrated whey protein in step a) is in the range of 0.01 to 19% (w / v). The method according to claim 1,
In the step a), the hydrophilic functional material may include various hydrophilic vitamins and derivatives thereof such as vitamin C and its hydrophilic derivatives, vitamin B3, vitamin B5 and vitamin H, folic acid, catechine, adenosine, arbutin acetyl glucosamine , Centella asiatica extract including madecassoside, and selenium aspartate. The method according to claim 1,
Wherein the hydrophobic functional material is at least one selected from the group consisting of DHA (Docosahexaenoic acid), EPA (Eicosapentaenoic acid), capsaicin, and quercetin in step c).
The method according to claim 1,
Wherein the mixture is further ultrasonicated in step d). The method according to claim 1,
Wherein the concentrated whey protein added to the single emulsion of step f) is further added with a surfactant. 7. The method according to claim 1 or 6,
Wherein the surfactant is a polysorbate 20, polysorbate 40, polysorbate 60, or polysorbate 80. 6. The method according to claim 1 or 5,
Wherein the ultrasonic treatment is sequentially performed at 65 to 75, 45 to 55, and 25 to 35 W (W) for 1 to 5 minutes, respectively. A concentrated whey protein nano multi-emulsion carrier prepared by the method of any one of claims 1 to 6.

Images