CN103211281B - Preparation method of anti-oxidation water-in-oil microemulsion - Google Patents
Preparation method of anti-oxidation water-in-oil microemulsion Download PDFInfo
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Abstract
The invention provides a preparation method of an anti-oxidation water-in-oil microemulsion. The preparation method comprises the following steps of: adding a peach kernel protein isolate into a phosphate buffer solution to obtain a peach kernel protein isolate emulsion, adding polyglycerol polyricinoleate into raw material oil, uniformly stirring to obtain oil liquid, further adding a peach kernel protein isolate emulsion into the oil liquid, stirring with a stirring machine to obtain a mixed coarse emulsion, and then performing high-pressure micro-jet homogenization treatment on the mixed coarse emulsion to obtain the anti-oxidation water-in-oil microemulsion. According to the preparation method provided by the invention, the natural peach kernel protein isolate is applied to the preparation of the water-in-oil microemulsion, the oxidation of grease in the water-in-oil microemulsion is inhibited through the peach kernel protein isolate, and then the shelf life of the water-in-oil microemulsion is prolonged. The preparation method provided by the invention has the advantages of simplicity, no pollution and low cost, and can not only improve the added value of the peach processing industry, but also improve the quality of the water-in-oil microemulsion, and the prepared anti-oxidation water-in-oil microemulsion can be applied to industries of foods, medicines, biological products and cosmetics.
Description
Technical field
The present invention relates to a kind of preparation method of microemulsion, be specifically related to a kind of preparation method of anti-oxidation water-in-oil microemulsion.
Background technology
Fat is called as one of three nutritious elements, and human body can fat metabolism, and releases energy in the process of metabolism, among the vital movement of human body; There is provided growth in humans, metabolism need as arachidonic acid, the essential fatty acids such as linoleic acid; Grease is through Absorption And Metabolism, and except providing energy, or the important component part of organization of human body, the fat synthesized in human body has armour, regulate body temperature, maintenance moisture and slows down the effect of impact; Grease has special physical property and mouthfeel, can increase the appetite of people, and the absorption of liposoluble vitamin simultaneously also will rely on the help of grease.
But animal and plant fat contains unrighted acid and is easy to oxidation deterioration.Grease produces primary oxidation thing in oxidizing process, as hydroperoxides, and suboxide, as aldehyde, ketone, hydrocarbon, epoxide etc.The local flavor of these materials on grease has bad impact.In addition, Oxidation of Fat and Oils produces noxious material simultaneously, affects organism function.Research shows, 0.2mM linoleic acid hydroperoxide has toxicity to Wild Saccharomyces cerevisiae; Be research object with small white mouse, result of study shows, oxidation palm oil has genotoxicity, and to toxic effects of organ such as liver, kidney, lung, hearts; Oxidation lard and cod-liver oil infringement female mice reproductive function, make male mouse teratospermia; Oxidation lard, soybean oil and pilchard oil accelerate the development of spontaneous liver tumour and bring out mouse DNA formation 8-hydroxyl DNA.These conclusions show that oxidation grease is unfavorable for healthy, in diet, reduce intake as far as possible.
Add the effective way that antioxidant is oil-control oxidation.Widely used antioxidant is free radical scavenger, makes the free radical inactivation exciting and transmit Oxidation of Fat and Oils, thus delays Oxidation of Fat and Oils process.Some natural or synthesis phenolic compounds can react with peroxy (LOO) and alkoxyl (LO), produce hydrogen peroxide, alcohol and low energy free radical respectively, thus weakening unrighted acid acid oxidase degree.In the antioxidant of scavenging free radicals, synthesis phenol antioxidant, such as, butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT) and TBHQ (TBHQ) show higher antioxidation activity than nature antioxidant.But research shows heavy dose of absorption BHA and BHT(500 mg/kg of body weight/day) cause mouse and the certain pathology of monkey, enzyme and lipid to change; Report TBHQ is had to have teratogenesis and carcinogenic effect to rodent.
Grease is mainly with full oil (pure oil), oil-in-water (O/W), and the form of Water-In-Oil (W/O) is present in food, cosmetics, medicine and biochemical product, wherein Water-In-Oil and oil-in-water product, and because introducing moisture, degree of oxidation is higher than full oil itself.Therefore, between the side effect of synthetized oxidation preventive agent, said products faces a kind of novel oil antioxidant of searching and carrys out alternative synthetized oxidation preventive agent.
Tao Shi China is only second to the third-largest deciduous fruit tree of apple and pears.Within 2011, peach output is 8,210,000 tons, accounts for 46.9% of Gross World Product, and China is the first Chan Tao big country in the world.Peach kernel is the leftover bits and pieces in peach processing industry, except small part is used as Chinese medicine, is mostly abandoned by as discarded object.And peach kernel is a kind of high protein crop, have well edible and medical value, peach kernel albumen is as the unconventional protein resource of one, and the food protein source being translated into mankind's high-quality has important social effect and economic worth.
Summary of the invention
The object of the invention is to overcome the problems of the prior art, provide a kind of preparation method of anti-oxidation water-in-oil microemulsion, wherein peach kernel protein isolate suppresses the oxidation of grease in water-in-oil microemulsion, extends the shelf-life of anti-oxidation water-in-oil microemulsion.
For achieving the above object, present invention employs following technical scheme.
A preparation method for anti-oxidation water-in-oil microemulsion, comprises the following steps:
1) to pH value be 7.0 phosphate buffer in add peach kernel protein isolate, obtain peach kernel protein isolate emulsion, wherein in every 1000mL phosphate buffer, add the peach kernel protein isolate of 20g;
2) in feedstock oil, polyglycereol poly ricinoleate is added, stir to obtain fluid, peach kernel protein isolate emulsion is added again in fluid, stir with mixer, thick breast must be mixed, then the process of high pressure microjet homogeneous is carried out to the thick breast of mixing, obtain anti-oxidation water-in-oil microemulsion, wherein, the polyglycereol poly ricinoleate added accounts for 2.5 ~ 3.5% of anti-oxidation water-in-oil microemulsion quality; The peach kernel protein isolate emulsion added accounts for 10 ~ 15% of anti-oxidation water-in-oil microemulsion quality.
The thick breast of described mixing carries out the process of high pressure microjet homogeneous under 70 ~ 80 DEG C of water bath condition.
Described high pressure microjet homogeneous is treated to: will mix thick breast high pressure microjet homogeneous 3 times under 60 ~ 65MPa.
Described feedstock oil is liquid walnut oil, apricot kernel oil, corn oil or the herring oil through melting process.
The concentration of described phosphate buffer is 20mmol/L, and compound method is: configuration concentration is respectively the Na of 0.002839g/mL and 0.0023996g/mL
2hPO
4solution and NaH
2pO
4solution is that 61:39 is by Na by volume
2hPO
4solution and NaH
2pO
4solution mixes, adjust ph to 7.
Described adjust ph to 7 adopts 0.1mol/L NaOH solution to regulate.
Described mixer rotating speed is 2000r/min, and mixing time is 2min.
The preparation method of described peach kernel protein isolate comprises the following steps:
1) peach kernel is soaked peeling, dry also to pulverize, through petroleum ether degreasing 4 times, after solvent flashing, cross 60 mesh sieves, dry peach kernel skimmed milk;
2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, adjust pH is 8.0, and stirring at room temperature extracts the centrifugal 20min of 1h, 4000r/min, collects supernatant; By gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation and distilled water in mass ratio 1:5 mix, stirring at room temperature extraction 1h, 4000r/min centrifugal 20min, collect supernatant, merge 3 centrifugal gained supernatants;
3) pH value of the supernatant after merging is adjusted to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
In the step 1) of the preparation method of described peach kernel protein isolate, dry also pulverizing is carried out at 35 DEG C, adds the benzinum of 6mL in the peach kernel of the peeling of every 1g during each degreasing; Step 2) in pH value adopt 0.5mol/L NaOH solution to regulate; The pH value of the supernatant after merging in step 3) adopts 0.5mol/L hydrochloric acid to regulate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% and the fat of 0.98%.
Beneficial effect of the present invention is: in the present invention, peach kernel protein isolate (PKPI) is the native protein utilizing peach kernel separation and Extraction, peach kernel protein isolate contains the group that tyrosine, phenylalanine, isoleucine, leucine etc. have antioxidation, so natural peach kernel protein isolate is applied in water-in-oil microemulsion preparation by the present invention, the oxidation of grease in water-in-oil microemulsion is suppressed by peach kernel protein isolate, extend the shelf-life of water-in-oil microemulsion, the radius of obtained anti-oxidation water-in-oil microemulsion is 0.2 ~ 0.4 μm; Preparation method of the present invention is simple, pollution-free, cost is low, the added value of peach processing industry can not only be improved, improve the quality of water-in-oil microemulsion simultaneously, obtained anti-oxidation water-in-oil microemulsion can be applicable to food, medicine, biological products and cosmetic industry, is conducive to the sound development of related industry.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, dryly at 35 DEG C also pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves after solvent flashing, low temperature drying obtains peach kernel skimmed milk, wherein, adds the benzinum of 6mL in the peach kernel of 1g peeling during each degreasing;
1.2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, be 8.0 with 0.5mol/L NaOH solution adjust pH, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collects supernatant, merges 3 centrifugal gained supernatants;
1.3) by merge after supernatant with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, then uses 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% (N × 6.25) and the fat of 0.98%, wherein N refers to the content of nitrogen.
2) 2.839g Na is taken
2hPO
4, 2.3996g NaH
2pO
4, be dissolved in respectively in the deionized water of 1000mL, obtained Na
2hPO
4solution and NaH
2pO
4solution, gets Na
2hPO
4solution 610mL, NaH
2pO
4solution 390mL, mixes, and is 7.0, obtains the phosphate buffer of 20mmol/L by 0.1mol/L NaOH adjust ph; Taking peach kernel protein isolate (PKPI) 20g is dissolved in the phosphate buffer of 20mmol/L, obtains PKPI emulsion;
3) cold storage herring oil 815g is got, room temperature is melted, 35g polyglycereol poly ricinoleate (PGPR) is added in the herring oil after thawing, stir rapidly, polyglycereol poly ricinoleate is dissolved in herring oil, and then add 150g PKPI emulsion, adopt mixer to stir 2min with 2000r/min, thick breast must be mixed; Thick for mixing breast is carried out the process of high pressure microjet homogeneous under 70 DEG C of water bath condition, and processing pressure is 60MPa, high pressure microjet homogeneous 3 times, obtains anti-oxidant catfish water-in-oil microemulsion.
Table 1
Note: preserve 20 days at herring oil, catfish water-in-oil microemulsion (adding PKPI) and catfish water-in-oil microemulsion (without PKPI) lucifuge 35 DEG C.
Table 1 is the change of herring oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 1, the catfish water-in-oil microemulsion adding PKPI has stronger non-oxidizability.
Embodiment 2
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, dryly at 35 DEG C also pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves after solvent flashing, low temperature drying obtains peach kernel skimmed milk, wherein, adds the benzinum of 6mL in the peach kernel of 1g peeling during each degreasing;
1.2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, be 8.0 with 0.5mol/LNaOH solution adjust pH, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collects supernatant, merges 3 centrifugal gained supernatants;
1.3) by merge after supernatant with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% (N × 6.25) and the fat of 0.98%, wherein N refers to the content of nitrogen.
2) 2.839g Na is taken
2hPO
4, 2.3996g NaH
2pO
4, be dissolved in respectively in the deionized water of 1000mL, obtained Na
2hPO
4solution and NaH
2pO
4solution, gets Na
2hPO
4solution 610mL, NaH
2pO
4solution 390mL, mixes, and is 7.0, obtains the phosphate buffer of 20mmol/L by 0.1mol/L NaOH adjust ph; Taking peach kernel protein isolate (PKPI) 20g is dissolved in the phosphate buffer of 20mmol/L, obtains PKPI emulsion;
3) in 875g liquid corn oil, 25g polyglycereol poly ricinoleate is added, stir rapidly, polyglycereol poly ricinoleate is dissolved in liquid corn oil, and then adds 100g PKPI emulsion, adopt mixer to stir 2min with 2000r/min, thick breast must be mixed; Thick for mixing breast is carried out the process of high pressure microjet homogeneous under 80 DEG C of water bath condition, and processing pressure is 65MPa, high pressure microjet homogeneous 3 times, obtains anti-oxidant corn water-in-oil microemulsion.
Table 2
Note: preserve 20 days at corn oil, corn water-in-oil microemulsion (adding PKPI) and corn water-in-oil microemulsion breast (without PKPI) lucifuge 45 DEG C.
Table 2 is the change of corn oil microemulsion duration of storage hydroperoxides, as can be seen from Table 2, adds the non-oxidizability that the corn water-in-oil microemulsion tool of PKPI is stronger.
Embodiment 3
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, dryly at 35 DEG C also pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves after solvent flashing, low temperature drying obtains peach kernel skimmed milk, wherein, adds 6mL benzinum in the peach kernel of 1g peeling during each degreasing;
1.2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, be 8.0 with 0.5mol/L NaOH solution adjust pH, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collects supernatant, merges 3 centrifugal gained supernatants;
1.3) by merge after supernatant with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% (N × 6.25) and the fat of 0.98%, wherein N refers to the content of nitrogen.
2) 2.839g Na is taken
2hPO
4, 2.3996g NaH
2pO
4, be dissolved in respectively in the deionized water of 1000mL, obtained Na
2hPO
4solution and NaH
2pO
4solution, gets Na
2hPO
4solution 610mL, NaH
2pO
4solution 390mL, mixes, and is 7.0, obtains the phosphate buffer of 20mmol/L by 0.1mol/L NaOH adjust ph; Taking peach kernel protein isolate (PKPI) 20g is dissolved in the phosphate buffer of 20mmol/L, obtains PKPI emulsion;
3) in the liquid walnut oil of 850g, 30g polyglycereol poly ricinoleate is added, stir rapidly, polyglycereol poly ricinoleate is dissolved in liquid walnut oil, and then adds 120g PKPI emulsion, adopt mixer to stir 2min with 2000r/min, thick breast must be mixed; Thick for mixing breast is carried out the process of high pressure microjet homogeneous under 75 DEG C of water bath condition, and processing pressure is 62MPa, high pressure microjet homogeneous 3 times, obtains anti-oxidant walnut water-in-oil microemulsion.
Table 3
Note: preserve 20 days at walnut oil, walnut water-in-oil microemulsion (adding PKPI) and walnut water-in-oil microemulsion breast (without PKPI) lucifuge 45 DEG C.
Table 3 is the change of microemulsion of walnut oil liquid duration of storage hydroperoxides, as can be seen from Table 3, adds the non-oxidizability that the walnut water-in-oil microemulsion tool of PKPI is stronger.
Embodiment 4
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, dryly at 35 DEG C also pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves after solvent flashing, low temperature drying obtains peach kernel skimmed milk, wherein, adds the benzinum of 6mL in the peach kernel of 1g peeling during each degreasing;
1.2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, be 8.0 with 0.5mol/LNaOH solution adjust pH, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collects supernatant, merges 3 centrifugal gained supernatants;
1.3) by merge after supernatant with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, then uses 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% (N × 6.25) and the fat of 0.98%, wherein N refers to the content of nitrogen.
2) 2.839g Na is taken
2hPO
4, 2.3996g NaH
2pO
4, be dissolved in respectively in the deionized water of 1000mL, obtained Na
2hPO
4solution and NaH
2pO
4solution, gets Na
2hPO
4solution 610mL, NaH
2pO
4solution 390mL, mixes, and is 7.0, obtains the phosphate buffer of 20mmol/L by 0.1mol/L NaOH adjust ph; Taking peach kernel protein isolate (PKPI) 20g is dissolved in the phosphate buffer of 20mmol/L, obtains PKPI emulsion;
3) cold storage herring oil is got, room temperature is melted, polyglycereol poly ricinoleate (PGPR) is added in the herring oil after thawing, stir rapidly, polyglycereol poly ricinoleate is dissolved in herring oil, and then add PKPI emulsion, adopt mixer to stir 2min with 2000r/min, thick breast must be mixed; Thick for mixing breast is carried out the process of high pressure microjet homogeneous under 70 DEG C of water bath condition, and processing pressure is 60MPa, high pressure microjet homogeneous 3 times, obtains anti-oxidant catfish water-in-oil microemulsion; Wherein, the quality of the polyglycereol poly ricinoleate added is 2.5% of anti-oxidant catfish water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion added is 15% of anti-oxidant catfish water-in-oil microemulsion quality.
Table 4
Note: preserve 20 days at herring oil, catfish water-in-oil microemulsion (adding PKPI) and catfish water-in-oil microemulsion (without PKPI) lucifuge 35 DEG C.
Table 4 is the change of herring oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 4, the catfish water-in-oil microemulsion adding PKPI has stronger non-oxidizability.
Embodiment 5
1) preparation of peach kernel protein isolate:
1.1) peach kernel is soaked peeling, dryly at 35 DEG C also pulverize, through petroleum ether degreasing 4 times, cross 60 mesh sieves after solvent flashing, low temperature drying obtains peach kernel skimmed milk, wherein, adds the benzinum of 6mL in the peach kernel of 1g peeling during each degreasing;
1.2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, be 8.0 with 0.5mol/LNaOH solution adjust pH, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collects supernatant, merges 3 centrifugal gained supernatants;
1.3) by merge after supernatant with 0.5mol/L salt acid for adjusting pH value to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
The chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% (N × 6.25) and the fat of 0.98%, wherein N refers to the content of nitrogen.
2) 2.839g Na is taken
2hPO
4, 2.3996g NaH
2pO
4, be dissolved in respectively in the deionized water of 1000mL, obtained Na
2hPO
4solution and NaH
2pO
4solution, gets Na
2hPO
4solution 610mL, NaH
2pO
4solution 390mL, mixes, and is 7.0, obtains the phosphate buffer of 20mmol/L by 0.1mol/L NaOH adjust ph; Taking peach kernel protein isolate (PKPI) 20g is dissolved in the phosphate buffer of 20mmol/L, obtains PKPI emulsion;
3) in liquid apricot kernel oil, add polyglycereol poly ricinoleate, stir rapidly, polyglycereol poly ricinoleate is dissolved in liquid apricot kernel oil, and then adds PKPI emulsion, adopts mixer to stir 2min with 2000r/min, must mix thick breast; Thick for mixing breast is carried out the process of high pressure microjet homogeneous under 80 DEG C of water bath condition, and processing pressure is 65MPa, high pressure microjet homogeneous 3 times, obtains anti-oxidant almond water-in-oil microemulsion; Wherein, the quality of the polyglycereol poly ricinoleate added is 3.5% of anti-oxidant almond water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion added is 10% of anti-oxidant almond water-in-oil microemulsion quality.
Table 5
Note: preserve 20 days at apricot kernel oil, almond water-in-oil microemulsion (adding PKPI) and almond water-in-oil microemulsion (without PKPI) lucifuge 35 DEG C.
Table 5 is the change of apricot kernel oil microemulsion duration of storage hydroperoxides, and as can be seen from Table 5, the almond water-in-oil microemulsion adding PKPI has stronger non-oxidizability.
The invention provides a kind of preparation method of anti-oxidation water-in-oil microemulsion, the method adopts natural peach kernel albumen to prepare anti-oxidation water-in-oil microemulsion, anti-oxidation water-in-oil microemulsion can be applicable to food, medicine and cosmetic industry, and cost is low, pollution-free, meet environmental friendliness, resources conservation, continuable development principle.
Claims (8)
1. a preparation method for anti-oxidation water-in-oil microemulsion, is characterized in that, comprises the following steps:
1) to pH value be 7.0 phosphate buffer in add peach kernel protein isolate, obtain peach kernel protein isolate emulsion, wherein in every 1000mL phosphate buffer, add the peach kernel protein isolate of 20g;
2) in feedstock oil, polyglycereol poly ricinoleate is added, stir to obtain fluid, peach kernel protein isolate emulsion is added again in fluid, stir with mixer, thick breast must be mixed, then the process of high pressure microjet homogeneous is carried out to the thick breast of mixing, obtain anti-oxidation water-in-oil microemulsion, wherein, the quality of the polyglycereol poly ricinoleate added is 2.5 ~ 3.5% of anti-oxidation water-in-oil microemulsion quality; The quality of the peach kernel protein isolate emulsion added is 10 ~ 15% of anti-oxidation water-in-oil microemulsion quality;
The thick breast of described mixing carries out the process of high pressure microjet homogeneous under 70 ~ 80 DEG C of water bath condition;
Described feedstock oil is liquid walnut oil, apricot kernel oil, corn oil or the herring oil through melting process.
2. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 1, it is characterized in that, described high pressure microjet homogeneous is treated to: will mix thick breast high pressure microjet homogeneous 3 times under 60 ~ 65MPa.
3. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 1, it is characterized in that, the concentration of described phosphate buffer is 20mmol/L, and compound method is: configuration concentration is respectively the Na of 0.002839g/mL and 0.0023996g/mL
2hPO
4solution and NaH
2pO
4solution is that 61:39 is by Na by volume
2hPO
4solution and NaH
2pO
4solution mixes, adjust ph to 7.
4. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 3, is characterized in that, described adjust ph to 7 adopts 0.1mol/L NaOH solution to regulate.
5. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 1, it is characterized in that, described mixer rotating speed is 2000r/min, and mixing time is 2min.
6. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 1, it is characterized in that, the preparation method of described peach kernel protein isolate comprises the following steps:
1) peach kernel is soaked peeling, dry also to pulverize, through petroleum ether degreasing 4 times, after solvent flashing, cross 60 mesh sieves, dry peach kernel skimmed milk;
2) by peach kernel skimmed milk and distilled water in mass ratio 1:10 mix, adjust pH is 8.0, and stirring at room temperature extracts the centrifugal 20min of 1h, 4000r/min, collects supernatant; By gained precipitation with distilled water in mass ratio 1:5 mix, stirring at room temperature extracts 1h, the centrifugal 20min of 4000r/min, collect supernatant, by gained precipitation and distilled water in mass ratio 1:5 mix, stirring at room temperature extraction 1h, 4000r/min centrifugal 20min, collect supernatant, merge 3 centrifugal gained supernatants;
3) pH value of the supernatant after merging is adjusted to peach kernel protein isolate isoelectric point 4.7, and 1h is precipitated at 4 DEG C, then use distilled water washing precipitation 3 times, the precipitation after washing is placed in distilled water, and with 0.5mol/L NaOH solution adjust pH to 7.0, after stirring makes precipitation redissolve, pour in bag filter, after the 48h that dialyses at 4 DEG C, collect the protein in bag filter, and freeze drying, obtain peach kernel protein isolate.
7. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 6, is characterized in that, described step 1) in dry and to pulverize be carry out at 35 DEG C, add the benzinum of 6mL in the peach kernel of every 1g peeling during each degreasing; Step 2) in pH value adopt 0.5mol/L NaOH solution to regulate; Step 3) in merge after the pH value of supernatant adopt 0.5mol/L hydrochloric acid to regulate.
8. the preparation method of a kind of anti-oxidation water-in-oil microemulsion according to claim 6, it is characterized in that, the chemical constituents determination of described peach kernel protein isolate: comprise the moisture of 4.78% by mass fraction, the ash content of 1.11%, the albumen of 86.83% and the fat of 0.98%.
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| CN112494352B (en) * | 2020-12-22 | 2022-11-18 | 珠海伊斯佳科技股份有限公司 | Composition for resisting aging and repairing aged skin and preparation method and application thereof |
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