CN106962942A - A kind of high stability potato class peptide emulsion and preparation method thereof - Google Patents
A kind of high stability potato class peptide emulsion and preparation method thereof Download PDFInfo
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- CN106962942A CN106962942A CN201710258130.9A CN201710258130A CN106962942A CN 106962942 A CN106962942 A CN 106962942A CN 201710258130 A CN201710258130 A CN 201710258130A CN 106962942 A CN106962942 A CN 106962942A
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- potato class
- emulsion
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 89
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 84
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 84
- 239000000839 emulsion Substances 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000004945 emulsification Methods 0.000 title abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000003647 oxidation Effects 0.000 claims abstract description 14
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 230000003068 static effect Effects 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 27
- 244000017020 Ipomoea batatas Species 0.000 claims description 26
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000758 substrate Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 12
- 102000005158 Subtilisins Human genes 0.000 claims description 11
- 108010056079 Subtilisins Proteins 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000007853 buffer solution Substances 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 238000001976 enzyme digestion Methods 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 101710180012 Protease 7 Proteins 0.000 claims 1
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 239000011260 aqueous acid Substances 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000002537 cosmetic Substances 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 13
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 230000031700 light absorption Effects 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000001804 emulsifying effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 239000003797 essential amino acid Substances 0.000 description 6
- 235000020776 essential amino acid Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- -1 Hydroxyl radical free radical Chemical class 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910021577 Iron(II) chloride Inorganic materials 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 125000000687 hydroquinonyl group Chemical group C1(O)=C(C=C(O)C=C1)* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052603 melanterite Inorganic materials 0.000 description 1
- 238000004848 nephelometry Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 239000000473 propyl gallate Substances 0.000 description 1
- 235000010388 propyl gallate Nutrition 0.000 description 1
- 229940075579 propyl gallate Drugs 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000010517 secondary reaction Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present invention provides a kind of high stability potato class peptide emulsion and preparation method thereof, and the potato class peptide emulsification liquid and preparation method thereof comprises the following steps：(1) the potato class peptide aqueous solution is mixed with vegetable oil, and fresh emulsion is obtained after homogeneous；(2) fresh emulsion is handled using the method for high-pressure homogeneous collaboration high static pressure, produces high stability potato class peptide emulsion.Potato class peptide emulsion provided by the present invention has high emulsion stability and oxidation stability, can be used to prepare functional food as raw material, it is possible to increase potato class converted products added value, and have broad application prospects in the field such as food and cosmetics.The preparation technology that the present invention is provided is simple, it is easy to industrialization production.
Description
Technical field
The present invention relates to food processing technology field, specifically, be related to a kind of high stability potato class peptide emulsion and its
Preparation method.
Background technology
Oxidation of Fat and Oils spoilage problems have important economic implications in the emulsion-type food production containing fat.In food processing
In gastronomical process, the oxidation of unsaturated lipids can not only produce bad aroma and flavor, can also pass through secondary reaction product
Generation reduction food nutritional quality and security.Synthetized oxidation preventive agent, such as butylated hydroxy anisole (BHA), dibutyl hydroxyl
Base toluene (BHT), tertiary butylated hydroquinone (TBHQ) and propylgallate etc. can delay the lipid peroxidation in food.However, by
In its potential health hazard and toxicity, the use of synthetized oxidation preventive agent is strictly supervised.Therefore, the day of food source is utilized
Oxidation of Fat and Oils research of the right antioxidant to suppress emulsion causes increasing concern.
China is potato class plantation and consumption big country, and potato class cultivated area and yield occupy first place in the world.According to statistics, 2015
Year, China's yield of sweet potato is about 70,730,000 tons, and potato yield is about 96,080,000 tons, account for the 70% of world's potato class total output with
On, played an important role in ensureing national food security and promoting national economic development.With most of other vegetable protein phases
Than potato protein essential amino acids content is higher, with acceptable nutritive value, is the potential source of plant source active peptide.
Therefore, develop a kind of potato class peptide emulsion with high emulsion stability and oxidation stability and set up its preparation side
Method, the sustainable development for promoting China's potato class processing industry, ensureing China's grain security and improving dietary nutrition of urban residents has
Significance.
The content of the invention
It is an object of the invention to provide a kind of high stability potato class peptide emulsion and preparation method thereof.
In order to realize the object of the invention, a kind of preparation method of high stability potato class peptide emulsion of the invention, including such as
Lower step：
(1) the potato class peptide aqueous solution is mixed with vegetable oil, and fresh emulsion is obtained after homogeneous；The potato class peptide is using potato class as original
Material, is obtained after basic protein enzymic digestion；
(2) above-mentioned fresh emulsion is handled using the method for high-pressure homogeneous collaboration high static pressure, produces high stability
Potato class peptide emulsion.
Step (1) described potato class is potato, sweet potato, cassava, preferably potato and sweet potato.
In step (1), the mass concentration of potato class peptide is 0.1%-6%, preferably 1% in the potato class peptide aqueous solution.
The potato class peptide, which is prepared by the following method, to be obtained：Using potato class as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds
It is beaten after 0.2%-0.5% aqueous citric acid solutions, the aqueous citric acid solution concentration containing Vc is 0.01%-0.1%；Cross and filter out
Slag, is concentrated by ultrafiltration after removing starch；Mixed concentrate with Tris-HCl buffer solutions as substrate, make albumen in substrate whole
Concentration is g：ML=1：20-100, alkali protease Alcalase, Alcalase is added into substrate and presses g with substrate：ML=1：
10-50 ratio mixing, in digesting 30-240min under 50-60 DEG C, 0.1-400MPa, freezes after desalination concentration, produces potato class
Peptide.
Step (1) described vegetable oil is soybean oil, corn oil, olive oil, linseed oil, castor oil, rapeseed oil, sunflower seeds
Oil.
It is 5%-50% that step (1) described vegetable oil, which accounts for the potato class peptide aqueous solution and the volume fraction of vegetable oil total system, excellent
Select 25%.
In step (1), homogeneous is carried out using homogenizer, homogenizing time is 1-5min, preferably 1min.
In step (2), its high-pressure homogeneous pressure is 10-200MPa, preferably 50MPa；The high-pressure homogeneous time is 0.5-5min,
It is preferred that 1min.
In step (2), the method for the high-pressure homogeneous collaboration high static pressure, its high static pressure is 100-900MPa, preferably
200MPa；Pressing time is 5-60min, preferably 15min.
Specifically, the invention provides a kind of preparation method of high stability potato class peptide emulsion, comprise the following steps：
1) the potato class peptide aqueous solution and vegetable oil that are 0.1%-6% from potato class peptide concentration are using oil phase volume fraction as 5%-
50% mixing, using after homogenizer homogeneous 1-5min fresh emulsion；
2) high static pressure (moulding pressure is cooperateed with using high-pressure homogeneous (homogenization pressure 10-200MPa, homogenizing time 0.5-5min)
100-900MPa, pressing time is 5-60min) method above-mentioned fresh emulsion is handled, produce high stability potato class
Peptide emulsion.
The invention provides the high stability potato class peptide emulsion that above-mentioned preparation method is obtained.
Prepared the invention provides high stability potato class peptide emulsion obtained above with high emulsion stability and oxygen
Change the application in stability food.
The present invention has advantages below：
1) the potato class peptide emulsion emulsifying activity prepared by the present invention is high, and steady with good emulsion stability and oxidation
Qualitative, wherein emulsion stability improves 1 times, and peroxide number and mda content reduce 60% He respectively in emulsion
25%.
2) the potato class peptide emulsion that the present invention is provided contains eight kinds of amino acid necessary to human body, and wherein essential amino acid is accounted for
Always essential amino acids ratio is all higher than 40%, it is necessary to which amino acid is above 60% with nonessential amino acid ratio, hence it is evident that be higher than
The reference model that FAO/WHO recommends.
3) the potato class peptide emulsion that the present invention is provided, overcomes the defect of existing protein peptides emulsion stability difference, can be extensive
It is added in the emulsion-type food containing fat, is conducive to improving dietary nutrition of urban residents and health.
4) preparation method for the potato class peptide emulsion that the present invention is provided is simple to operate, it is easy to industrialized production.
Brief description of the drawings
Fig. 1 is the microstructure of potato class peptide emulsion in the embodiment of the present invention 5,6,7 and comparative example 1.Wherein, (a) is contrasted
Potato class peptide emulsion in example 1, the potato class peptide emulsion of (b) embodiment 5, the potato class peptide emulsion of (c) embodiment 6, (d) is implemented
The potato class peptide emulsion of example 7.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.Unless otherwise specified, embodiment
In the conventional meanses that are well known to those skilled in the art of used technological means, raw materials used is commercial goods.
The percentage sign " % " being related in the present invention, if not specified, refers to mass percent；But the percentage of solution
Than unless otherwise specified, referring to the grams containing solute in 100mL solution.
The preparation method (1) of the sweet potato peptide of embodiment 1
Using sweet potato as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds 0.2% aqueous citric acid solution (concentration containing Vc is 0.05%)
After be beaten, filter cleaner, centrifugation remove starch after be concentrated by ultrafiltration, then concentrate is mixed with Tris-HCl buffer solutions
(final concentration of protein is g：ML=1：30) as substrate, alkali protease Alcalase, Alcalase are then added into substrate
G is pressed with substrate：ML=1：25 ratio mixing, in digesting 60min under 57 DEG C, 300MPa, freezes after desalination concentration, produces sweet potato
Peptide.
The preparation method (2) of the sweet potato peptide of embodiment 2
Using sweet potato as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds 0.4% aqueous citric acid solution (concentration containing Vc is 0.1%)
After be beaten, filter cleaner, centrifugation remove starch after be concentrated by ultrafiltration, then concentrate is mixed with Tris-HCl buffer solutions
(final concentration of protein is g：ML=1：40) as substrate, alkali protease Alcalase, Alcalase are then added into substrate
G is pressed with substrate：ML=1：20 ratio mixing, in digesting 30min under 50 DEG C, 200MPa, freezes after desalination concentration, produces sweet potato
Peptide.
The preparation method (3) of the sweet potato peptide of embodiment 3
Using sweet potato as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds 0.5% aqueous citric acid solution (concentration containing Vc is 0.02%)
After be beaten, filter cleaner, centrifugation remove starch after be concentrated by ultrafiltration, then concentrate is mixed with Tris-HCl buffer solutions
(final concentration of protein is g：ML=1：40) as substrate, alkali protease Alcalase, Alcalase are then added into substrate
G is pressed with substrate：ML=1：20 ratio mixing, in digesting 30min under 55 DEG C, 100MPa, freezes after desalination concentration, produces sweet potato
Peptide.
Embodiment 4
Using sweet potato as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds 0.3% aqueous citric acid solution (concentration containing Vc is 0.01%)
After be beaten, filter cleaner, centrifugation remove starch after be concentrated by ultrafiltration, then concentrate is mixed with Tris-HCl buffer solutions
(final concentration of protein is g：ML=1：20) as substrate, alkali protease Alcalase, Alcalase are then added into substrate
G is pressed with substrate：ML=1：10 ratio mixing, in digesting 30min under 50 DEG C, 0.1MPa, freezes after desalination concentration, produces sweet potato
Peptide.
The preparation method (1) of the high stability potato class peptide emulsion of embodiment 5
1) sweet potato peptide (made from the embodiment 1) aqueous solution that peptide concentration is 1% and vegetable oil using oil phase volume fraction as
25% mixing, using after homogenizer homogeneous 1min fresh emulsion；
2) using high-pressure homogeneous (homogenization pressure 50MPa, homogenizing time 1min) collaboration high static pressure (moulding pressure 200MPa,
Pressing time is 15min) method above-mentioned fresh emulsion is handled, produce high stability sweet potato peptide emulsion.
The preparation method (2) of the high stability potato class peptide emulsion of embodiment 6
1) sweet potato peptide (made from the embodiment 1) aqueous solution that peptide concentration is 1% and vegetable oil using oil phase volume fraction as
30% mixing, using after homogenizer homogeneous 1.5min fresh emulsion；
2) using high-pressure homogeneous (homogenization pressure 100MPa, homogenizing time 2min) collaboration high static pressure (moulding pressure 400MPa,
Pressing time is 30min) method above-mentioned fresh emulsion is handled, produce high stability sweet potato peptide emulsion.
The preparation method (3) of the high stability potato class peptide emulsion of embodiment 7
1) potato class peptide (made from the embodiment 1) aqueous solution that peptide concentration is 1% and vegetable oil using oil phase volume fraction as
20% mixing, using after homogenizer homogeneous 2min fresh emulsion；
2) using high-pressure homogeneous (homogenization pressure 200MPa, homogenizing time 3min) collaboration high static pressure (moulding pressure 600MPa,
Pressing time is 40min) method above-mentioned fresh emulsion is handled, produce high stability potato class peptide emulsion.
Comparative example 1
This example provides a kind of preparation method of high stability potato class peptide emulsion, and the difference with embodiment 5-7 is：
1) potato class peptide (embodiment 1) aqueous solution that peptide concentration is 1% is mixed with vegetable oil using oil phase volume fraction as 25%,
Using after homogenizer homogeneous 1min fresh emulsion；
2) step 2 is omitted).
Experimental example 1
To hydroxyl radical free radical scavenging capacity, the Fe of potato class peptide in embodiment 1,2,3 and 42+Chelating ability, TAC,
Amino acid composition etc. is analyzed：
(1) hydroxyl radical free radical scavenging capacity
Using α-deoxyribose oxidizing process.Potato class peptide is dissolved in distilled water, the solution that concentration is 1mg/mL is made into.Will
0.1mL 10mM FeSO4·7H2O, 0.9mL 0.1M phosphate buffer (pH 7.4), 0.5mL 10mM α-deoxyribose,
0.1mL 10mM EDTA and 0.2mL sample solutions are fully mixed in test tube.Add 0.2mL 10mM H2O2Start reaction afterwards,
It is placed in 37 DEG C of baths and reacts 1h.Reaction terminates, and adds the 2.8%TCA terminating reactions of 1.0mL ice temperature, is subsequently added 1mL 1%
TBA (50mM NaOH) is mixed, and boiling water bath 20min colour developings, cooling surveys light absorption value after 532nm.OH clearance rates (%) are calculated such as
Under：
Hydroxyl radical free radical clearance rate (%)=【(A0- A1)/A0】×100
Wherein：A0For the light absorption value of blank control；A1For the light absorption value after example reaction.It the results are shown in Table 1.
(2)Fe2+Chelating ability
Potato class peptide is dissolved in distilled water, the solution that concentration is 1mg/mL is made into.Reactant mixture includes 45 μ L 2mM
FeCl2, 450 μ L samples and 1815 μ L distilled water.Acutely concussion mixture, then places 30min at room temperature.After 30min, plus
Enter the sodium salt (ferrozine) of 90 μ L 5mM 4,4'- [3- (2- pyridine radicals) -1,2,4- triazine -5,6- diyls] DAADBSA one to mix
It is even.Fe is determined under 562nm2+The light absorption value of-ferrozine compounds.Make blank with distilled water.Fe2+Sequestering power (%) is counted
Calculate as follows：
Fe2+Chelating ability (%)=【(A0- A1)/A0】×100
Wherein：A0For the light absorption value of blank control；A1For the light absorption value after example reaction.It the results are shown in Table 1.
(3) TAC
Scavenging capacity of the potato class peptide to peroxy radical is determined using oxygen radical absorbability method (ORAC).All solution
75mmol/L is used, pH=7.4 phosphate buffer solutions are configured and diluted.20 μ L testing samples are added in 96 microwell plates
(concentration is 1mg/mL), 20 μ L phosphate buffer solutions, 20 μ L 63nmol/L Fluress, 37 DEG C of insulation 10min
Afterwards, 140 μ L18.28mmol/L AAPH solution is added immediately, is placed in multi-function microplate reader, in excitation wavelength 485nm and hair
Fluorescent value is determined under the long 535nm of ejected wave, time interval is set to 2.0min, it is 60 times to determine number of times, it is 37 DEG C to determine temperature.Simultaneously
Determine fluorescent value (with the phosphate buffer solution of equivalent replace AAPH solution) of each reaction solution when being acted on without AAPH with
Watermiscible vitamin E is expressed as μ g watermiscible vitamin E equivalents as standard items, the oxygen radical absorbability of sample solution
(trolox equivalent, TE)/mL sample solutions.It the results are shown in Table 1.
(4) amino acid composition analysis
The amino acid composition of sweet potato peptide is determined using automatic amino acid analyzer, is specially：75mg sweet potato peptides are weighed, are used
10mL 6M HCl at 110 DEG C in digesting 24h.After hydrolysis is finished, mixed liquor is poured into 50mL volumetric flasks, ultra-pure water constant volume is used,
1mL hydrolysis liquid nitrogen is taken to be blown to dry.Drying sample is dissolved in the sodium citrate buffer solution that pH value is 2.2, regulation amino acid is dense
Spend for 50-250nmol/mL, then loading to Hitachi's L-8800 amino-acid analyzers carry out determined amino acid.It the results are shown in Table 1.
The antioxidation activity and amino acid composition analysis of the sweet potato peptide of table 1
As it can be seen from table 1 the sweet potato peptide prepared in embodiment 1,2,3,4 is respectively provided with certain antioxidation activity.With this
Meanwhile, sweet potato peptide essential amino acids content is enriched, and wherein essential amino acid accounts for always essential amino acids ratio and is all higher than 40%, it is necessary to
Amino acid is above 60% with nonessential amino acid ratio, hence it is evident that the reference model recommended higher than FAO/WHO.
Experimental example 2
To emulsifying activity index, stable emulsifying index, the particle diameter of potato class peptide emulsion in embodiment 5,6,7 and comparative example 1
Distribution, the generation of Oxidation of Fat and Oils product etc. are analyzed：
(1) emulsifying activity index
It is measured using nephelometry, from the bottom of test tube 20 μ L will be taken to add to 5mL at once after emulsion homogeneous
In 0.1% (w/v) SDS solution, vibration determines the light absorption value of different solutions respectively at 500nm after mixing.
Wherein, A is light absorption value at 500nm, and C is the concentration (%, w/v) of sweet potato peptide solution,For oil phase volume fraction, l is
Light path (0.01m).It the results are shown in Table 2.
(2) stable emulsifying sex index
After emulsion homogeneous, 10min is stood at room temperature, takes 20 μ L emulsions to add to 5mL from the bottom of test tube
0.1% SDS solution, vibration determines the light absorption value of solution at 500nm after mixing.
ESI (min)=(A0×t)/(A0-A10)
Wherein, A0And A10Represent that emulsion stands the light absorption value after 0 and 10min respectively, t is 10min.It the results are shown in Table 2.
(3) particle diameter distribution
The fresh emulsions of 0.3mL are taken to be added in 5mL 1.0% (w/v) SDS solution, vibration is mixed, then with laser grain
Spend the volume average particle size (d of analysis-e/or determining emulsion4,3).It the results are shown in Table 2.
(4) Oxidation of Fat and Oils product is generated
1. peroxide number (PV)
It is measured using titration.1mL is stood into potato class peptide emulsion and 20mL acetic acid after 12h and chloroform (both
Ratio is 3：2) solution is mixed, and adds 2mL saturation KI solution, and fully vibration stands 3min after dark place, then adds 60mL and steams
Distilled water is mixed, and adds 1mL starch solutions (0.5%, w/v), blue disappearance is titrated to 2mM sodium thiosulfate.
PV (mg equivalents/kg oil)=[V1-V0]×C/m
Wherein V1And V0It is the volume (mL) of potato class peptide emulsion and the sodium thiosulfate of blank consumption respectively；C is thio sulphur
The concentration of sour sodium；M is the quality (g) of sample.
2. mda content (TBARS)
2mL thiobarbituricacidα-s solution, 0.5mL is taken to stand potato class peptide emulsion and 0.5mL distilled water after 12h mixed
It is even, 15min is heated in boiling water bath, room temperature is cooled to and 25min is centrifuged under the conditions of 5000rpm, supernatant is taken under 532nm
Determine light absorption value.It the results are shown in Table 2.
The property of the potato class peptide emulsion of table 2
From table 2 it can be seen that compared with comparative example 1, potato class peptide emulsion emulsifying activity prepared by embodiment 5,6 and 7 refers to
Number, stable emulsifying sex index are higher, and volume average particle size, peroxide number, mda content are relatively low, illustrate embodiment 5,6
Comparative example 1 is all remarkably higher than with the emulsion stability and oxidation stability of the 7 potato class peptide emulsions prepared.Wherein, the potato of embodiment 4
The stable emulsifying sex index highest of class peptide emulsion, and volume average particle size, peroxide number, mda content are minimum, explanation
Its emulsion stability and oxidation stability are more preferable.Fig. 1 is the microcosmic knot of potato class peptide emulsion in embodiment 5,6 and 7 and comparative example 1
Structure, as shown in Figure 1, in comparative example 1, the difference in size of emulsion emulsified particles significantly, shows heterogeneity state, and have aggregation
Phenomenon occurs；And in embodiment 5,6 and 7, the emulsified particles of emulsion is tiny, homogeneous, and occur without clustering phenomena.It can be seen that using
Potato class peptide emulsion made from the inventive method has higher emulsion stability and oxidation stability.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of preparation method of high stability potato class peptide emulsion, it is characterised in that comprise the following steps：
(1) the potato class peptide aqueous solution is mixed with vegetable oil, and fresh emulsion is obtained after homogeneous；The potato class peptide be using potato class as raw material,
Obtained after basic protein enzymic digestion；
(2) above-mentioned fresh emulsion is handled using the method for high-pressure homogeneous collaboration high static pressure, produces high stability potato class
Peptide emulsion.
2. preparation method according to claim 1, it is characterised in that step (1) described potato class is potato, sweet potato, wood
Potato, preferably potato and sweet potato.
3. preparation method according to claim 1, it is characterised in that in step (1), potato class in the potato class peptide aqueous solution
The mass concentration of peptide is 0.1%-6%, preferably 1%.
4. preparation method according to claim 1, it is characterised in that the potato class peptide is to be prepared by the following method to obtain
's：
Using potato class as raw material, solid-to-liquid ratio 2 is pressed after cleaning:1 adds mashing, the lemon after 0.2%-0.5% aqueous citric acid solutions
Aqueous acid concentration containing Vc is 0.01%-0.1%；Filter cleaner, is concentrated by ultrafiltration after removing starch；By concentrate with
Tris-HCl buffer solutions are mixed as substrate, and it is g to make final concentration of protein in substrate：ML=1：20-100, alkali is added into substrate
Property protease A lcalase, Alcalase and substrate press g：ML=1：10-50 ratio mixing, in 50-60 DEG C, 0.1-400MPa
Lower enzymolysis 30-240min, freezes after desalination concentration, produces potato class peptide.
5. preparation method according to claim 1, it is characterised in that step (1) described vegetable oil is soybean oil, corn
Oil, olive oil, linseed oil, castor oil, rapeseed oil, sunflower oil.
6. preparation method according to claim 1, it is characterised in that step (1) described vegetable oil accounts for the potato class peptide aqueous solution
Volume fraction with vegetable oil total system is 5%-50%, preferably 25%.
7. preparation method according to claim 1, it is characterised in that in step (2), its high-pressure homogeneous pressure is 10-
200MPa, preferably 50MPa；The high-pressure homogeneous time is 0.5-5min, preferably 1min.
8. preparation method according to claim 1, it is characterised in that in step (2), the high-pressure homogeneous collaboration high static pressure
Method, its high static pressure be 100-900MPa, preferably 200MPa；Pressing time is 5-60min, preferably 15min.
9. the high stability potato class peptide emulsion that any described preparation methods of claim 1-8 are obtained.
10. the high stability potato class peptide emulsion described in claim 9 is being prepared with high emulsion stability and oxidation stability
Application in food.
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