CN107410829A - A kind of method for improving polysaccharide/albumen composition emulsion stability - Google Patents
A kind of method for improving polysaccharide/albumen composition emulsion stability Download PDFInfo
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Abstract
The invention discloses a kind of method for improving polysaccharide/albumen composition emulsion stability, solve the problems, such as that existing polysaccharide/albumen composition stability has much room for improvement.In the range of certain pH, polysaccharide and albumen can form intramolecular compound, and the compound has very excellent emulsifying activity, but sensitive to pH, limits its use range.The present invention prepares the core-shell structure compound particles of polysaccharide/albumen composition and aliphatic acid using emulsion-solvent evaporation method using polysaccharide/albumen composition as emulsifying agent.The solvent evaporation method of the present invention, make polysaccharide/albumen composition on aliphatic acid particle interface that interface aggregates occur, aliphatic acid particulate collapses shrinkage, boundary layer is thickening, effectively increase the pH stability of polysaccharide/albumen composition, it is possessed good stomach and intestine conveying characteristic, improve the application value of polysaccharide/protein electrostatic compound.
Description
Technical field
The present invention relates to one kind to improve polysaccharide/albumen composition emulsion stability method, and in particular to utilizes emulsification-solvent
Volatility process prepares the core-shell structure compound particles of polysaccharide/albumen composition and aliphatic acid.
Background technology
Polysaccharide and albumen are emulsifying agents the most frequently used in food, be influence emulsion physical and chemical stability an important factor for it
One.In emulsion oil-in-water, protein can adsorb to be formed with certain viscoelastic interfacial film in oil droplets, prevent emulsion droplet
Creaming of emulsion caused by aggregation or flocculation；And polysaccharide can increase the viscosity of continuous phase, by hindering the motion of emulsion droplet to improve emulsion
Stability.Therefore, polysaccharide-protein interaction with figuration and improve its stability be widely applied to Food Science with biology doctor
In, its non-covalent electrostatic complexes formed has important biological significance, and is easy to use in product formula, causes
Vast concern.
Electrostatic force is the main motive force of protein and polysaccharide interaction, when pH value is less than isoelectric points of proteins,
Protein belt net positive charge, compound can be formed with anion polysaccharide.Research shows that protein is tied with polysaccharide under electrostatic interaction
Close, protected protein interface layer；And the HMW and high-hydrophilic of polysaccharide, make Existential Space repulsion between emulsion droplet,
Prevent the coalescence of emulsion droplet；But the interaction of protein and polysaccharide is affected by many factors, such as pH, ionic strength, mixing
Ratio etc..Such as with albumen and the difference of polysaccharide mixed proportion, can be formed multiple between compound, shla molecule in shla molecule
Compound, insoluble intermolecular complex etc..
In the prior art, the research to polysaccharide/albumen composition is more, such as utilizes the electrostatic interaction between gelatin and pectin,
Prepare and the similarly sized and functional hydrogel particle of starch granules low in calories；Such as in probiotics microencapsulation techniques, profit
Improve the activity of the probiotics under different stress with polysaccharide-protein compound；Such as utilize soybean protein isolate/sodium alginate copolymerization
Thing prepares lycopene micella, solves the problems such as lycopene dissolubility and stability difference.Polysaccharide/albumen composition has egg concurrently
The spatial stability of the superior emulsifying activity of white matter and polysaccharide, effectively improve the stability of food emulsions, but polysaccharide/protein molecular
Interior compound is sensitive to pH, and when emulsion system pH changes, intramolecular compound can occur dissociation or be sunk as caused by cohesion
Form sediment, so as to cause stability of emulsion to decline, this also constrains the application of compound in polysaccharide/protein molecular.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide one kind using compound in polysaccharide/protein molecular as
Emulsifying agent, using emulsification-evaporation method, the core-shell structure compound particles of polysaccharide/albumen composition and aliphatic acid are prepared, are solved
The problem of certainly existing polysaccharide/albumen composition pH is unstable.
It is a kind of improve polysaccharide/albumen composition emulsion stability method, by emulsification-evaporation method prepare polysaccharide/
The core-shell structure compound particles of albumen composition and aliphatic acid, improve the pH stability of polysaccharide/albumen composition, described breast
Change-solvent evaporation method comprises the following steps：
（1）Weigh polysaccharide, albumen is dissolved among pure water, be placed in roller mixer and mix 12h at room temperature, it is fully dissolved
Mix, regulation pH is 4.0-4.4, continues stirring 1h, obtains polysaccharide/albumen composition, and the mass ratio of described polysaccharide and albumen is
1-2:2-1。
（2）100mg/mL fatty acid ethanolamide solution is prepared, stirs 1h；
（3）By step（2）Fatty acid ethanolamide solution the step of being slowly added dropwise high shear agitation（1）Polysaccharide/albumen
In compound water solution, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces aliphatic acid particle dispersion liquid, the height
The rotating speed of speed shearing is 20000rpm/min；
（4）By step（3）Obtained aliphatic acid particle dispersion liquid is freeze-dried, that is, obtains polysaccharide/albumen composition and fat
The core-shell structure compound particles of fat acid, the end of compound is dense in final concentration of the 2% of aliphatic acid particulate, polysaccharide/protein molecular
Spend for 0.1%, 0.5%, 1%, 2% and 5%.
Preferably, a kind of method for improving polysaccharide/albumen composition emulsion stability as described above, its step（1）Institute
The polysaccharide stated is any of Arabic gum, beet pectin, soybean polyoses, preferably Arabic gum；Described albumen is whey
Any of protein isolate, soybean protein isolate, casein..
Preferably, the method for described a kind of raising polysaccharide/albumen composition emulsion stability as described above, its step
（2）Aliphatic acid be oleic acid, leukotrienes, any of CLA.
Compared with prior art, advantages of the present invention is：The present invention is using polysaccharide/albumen composition as emulsifying agent, using breast
Change-solvent evaporation method, the core-shell structure compound particles of polysaccharide/albumen composition and aliphatic acid are prepared, utilize etoh solvent
Volatilization, make compound in polysaccharide/protein molecular on aliphatic acid particle interface that interface aggregates occur, aliphatic acid particle interface occurs
Shrinkage is collapsed, boundary layer is thickening, effectively increases the pH stability of compound in polysaccharide/protein molecular, possesses it good
Aliphatic acid stomach and intestine conveying characteristic, improve the application value of polysaccharide/protein electrostatic compound.
Brief description of the drawings
Fig. 1 GA/WPI stoichiometric proportion for 2, pH=4.4 when, the average grain of GA-WPI GLA particles under various concentrations
Footpath and Relationship Between Size figure；As seen from the figure, with the raising of GA/WPI intramolecular complex concentrations, fresh CLA particulates average grain diameter
Increase tendency after first reducing is presented, the particle diameter of 0.1%GA/WPI intramolecular compounds is larger, and the CLA prepared under 0.5-2% concentration is micro-
Grain particle diameter distribution approaches, and average grain diameter, which reaches, tends to be constant, it is meant that GA/WPI intramoleculars compound adsorbs in CLA particle interfaces
Saturation is reached.When concentration increases to 5%, increase tendency is presented in average grain diameter, and slight flocculation occurs for CLA particulates.This is due to
The excessive emulsifying agent to dissociate in aqueous phase can cause the particles flocculate as caused by emptying effect.
Fig. 2 is the change of size that GLA particulates prepared by various concentrations GA/WPI intramoleculars compound are stored at 40 DEG C.By
Figure understands, CLA particulates under each concentration within 7d storage periods particle diameter distribution without significant change, 5% GA/WPI intramolecular compounds
There is a small amount of particle flocculation with the extension of storage period in the CLA particulates of preparation, show that CLA particulates have preferable physically stable
Property.
The microscopic appearance figure for the CLA particulates that Fig. 3 is prepared in 2% GA/WPI intramoleculars compound；As seen from the figure, emulsify-molten
CLA particulates prepared by agent volatility process, distribution uniform, particle surface gauffer collapse, and have thicker boundary layer.This is due to breast
The solvent volatilization carried out after change, cause the ethanol ease for being wrapped in CLA interparticles to be gone, the circular granular that emulsification is formed is collapsed
Fall into and interface shrinkage.
Fig. 4 GA/WPI stoichiometric proportion for 2, pH=4.4 when, prepared by GA-WPI intramoleculars compound under various concentrations
CLA particulates lyophilized figure and redissolve grain size distribution；As seen from the figure, when GA/WPI intramoleculars complex concentration is 0.1%,
The CLA particulates of preparation can not freeze substantially, and fuel-displaced serious, GA/WPI can not coat CLA drops completely at interface, cause to freeze
CLA largely overflows in journey；When GA/WPI intramoleculars complex concentration is 0.5%, occur obvious coalescence after CLA particulates are lyophilized and
Formed block；When GA/WPI intramolecular complex concentrations be increased to present after more than 1%, CLA particulates are lyophilized it is powdered, with 5%
CLA fine-particle powder shapes prepared by GA/WPI intramoleculars compound are the finest and the smoothest, and storage dispersiveness is best.CLA after will be lyophilized is micro-
Grain powder dissolving and reducing carries out granularmetric analysis, finds 1% GA/WPI intramolecular compound systems to freshly prepared dispersion liquid concentration
There is partial particulate aggregation in standby CLA fine-particle powders after redissolving, particle diameter becomes big, prepared by 2% and 5% GA/WPI intramoleculars compound
CLA fine-particle powders redissolve after particle diameter distribution be close with freshly prepared, CLA fine-particle powders redissolution effect it is preferable.
Change of size and CLA of the CLA particulates that Fig. 5 is prepared in 2%GA/WPI intramoleculars compound in simulated gastrointestinal tract are released
Put rate figure.As seen from the figure, the CLA particulates that prepared by emulsification-evaporation method, because GA/WPI intramoleculars compound is in the poly- of interface
Collection, improve the pH stability of compound.CLA particulates are relatively stable in simulate the gastric juice, keep Unimodal Distribution substantially, with
, there is bulky grain aggregation peak in the extension of time in simulate the gastric juice, and CLA release rate is slowly increased.It is presumably due to CLA particulates circle
GA/WPI intramolecular compounds on face start gradually to be digested in the presence of pepsin, cause the interface of CLA particulates to be protected
Protecting barrier reduces, therefore CLA gradually increases to the speed that system spreads, and in gastric juice 180min, release rate reaches 36.0%.In mould
Intend in intestinal juice, the bulky grain aggregation peak increase of CLA particulates is obvious as time went on, and CLA release rates are also presented what is increased rapidly
Trend, in 180 min, CLA release rate reaches about 62.2%.Compared with simulate the gastric juice, releases of the CLA in simulated intestinal fluid
Speed is very fast.This is due to that CLA particulates obvious bulky grain aggregation occur in simulated intestinal fluid, thus it is speculated that is that enteral cholate takes
The generation CLA of particle interface, trypsase is accelerated in the absorption at interface and the destruction of particle interface protective barrier, it is relative to be more easy to
There is the aggregation between particulate, cause CLA release rates to significantly increase.
Embodiment
For the technical characterstic for illustrating the present invention program can be understood, with reference to specific embodiment, the present invention is illustrated.
But protection scope of the present invention is not limited to these embodiments.It is every equal without departing substantially from the change of present inventive concept or equivalent substitute
It is included within protection scope of the present invention.
Embodiment 1
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) Arabic gum, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in rolling
Axle blender simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/albumen
Compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces the core-shell structure of WPI/GA compounds and CLA
The dispersion liquid of compound particles, freshly prepared sample is freeze-dried, can obtain powdered WPI/GA compounds together
The core-shell structure compound particles of conjugated linoleic acid.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, and is conjugated sub- oil
Final concentration of the 1% of final concentration of 2%, the WPI/GA intramoleculars compound of acid, remaining is water.
Embodiment 2
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) Arabic gum, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in rolling
Axle blender simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/albumen
Compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces the core-shell structure of WPI/GA compounds and CLA
The dispersion liquid of compound particles, freshly prepared sample is freeze-dried, can obtain powdered WPI/GA compounds together
The core-shell structure compound particles of conjugated linoleic acid.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, and is conjugated sub- oil
Final concentration of the 5% of final concentration of 2%, the WPI/GA intramoleculars compound of acid, remaining is water.
Embodiment 3
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) Arabic gum, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in rolling
Axle blender simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/albumen
Compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces the core-shell structure of WPI/GA compounds and CLA
The dispersion liquid of compound particles, freshly prepared sample is freeze-dried, can obtain powdered WPI/GA compounds together
The core-shell structure compound particles of conjugated linoleic acid.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, and is conjugated sub- oil
Final concentration of the 3% of final concentration of 2%, the WPI/GA intramoleculars compound of acid, remaining is water.
Embodiment 4
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) Arabic gum, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in
Roller mixer simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/egg
White compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces the core-shell structure of WPI/GA compounds and CLA
The dispersion liquid of compound particles, freshly prepared sample is freeze-dried, can obtain powdered WPI/GA compounds together
The core-shell structure compound particles of conjugated linoleic acid.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, and is conjugated sub- oil
Final concentration of the 1% of final concentration of 2%, the WPI/GA intramoleculars compound of acid, remaining is water.
Embodiment 5
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) Arabic gum, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in
Roller mixer simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/egg
White compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces the shell core knot of polysaccharide/albumen composition and CLA
The dispersion liquid of structure compound particles, freshly prepared sample is freeze-dried, can obtain powdered polysaccharide/albumen composition
With the core-shell structure compound particles of CLA.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, conjugation
Final concentration of the 0.5% of linoleic final concentration of 2%, WPI/GA intramoleculars compound, remaining is water.
Embodiment 6
Polysaccharide is beet pectin, albumen is soybean protein isolate, and aliphatic acid is leukotrienes, and specific preparation method is as follows：
(1) beet pectin, albumen are weighed as soybean protein isolate and is dissolved among pure water, the mass ratio of the two is 1:2, it is placed in
Roller mixer simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.2, continues to stir 1h, obtains polysaccharide/egg
White compound.
(2) appropriate leukotrienes is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）Leukotrienes ethanol solution is slowly added dropwise high shear agitation（20000rpm/min）Beet pectin/
In soybean separation protein white water solution, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produce beet pectin/soybean separation
The dispersion liquid of albumen composition and linolenic core-shell structure compound particles, freshly prepared sample is freeze-dried,
It can obtain powdered beet pectin/soybean protein isolate compound and linolenic core-shell structure compound particles.Wherein, with Asia
Numb yogurt liquid gross mass 100% is counted, and linolenic final concentration of 2%, the end of compound in beet pectin/soybean protein isolate molecule
Concentration is 1.0%, and remaining is water.
Embodiment 7
Polysaccharide is soybean polyoses, albumen is casein, and aliphatic acid is oleic acid, and specific preparation method is as follows：
(1) soybean polyoses, albumen are weighed as casein and is dissolved among pure water, the mass ratio of the two is 1:1, it is placed in roller bearing and mixes
Clutch simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.2, continues to stir 1h, it is compound to obtain polysaccharide/albumen
Thing.
(2) appropriate oleic acid is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）Oleic acid ethanol solution is slowly added dropwise high shear agitation（20000rpm/min）Soybean polyoses/junket
In protein solution, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces soybean polyoses/casein complexes and oil
The dispersion liquid of the core-shell structure compound particles of acid, freshly prepared sample is freeze-dried, can obtain powdered soy bean
The core-shell structure compound particles of polysaccharide/casein complexes and oleic acid.Wherein, in terms of oleic acid emulsion gross mass 100%, oleic acid
Final concentration of 2%, final concentration of the 2.0% of compound in soybean polyoses/casein molecule, remaining is water.
Embodiment 8
Polysaccharide is soybean polyoses, albumen is soybean protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) soybean polyoses, albumen are weighed as soybean protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in
Roller mixer simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.0, continues to stir 1h, obtains polysaccharide/egg
White compound.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solution is slowly added dropwise high shear agitation（20000rpm/min）Soybean it is more
In sugar/soybean separation protein white water solution, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces soybean polyoses/soybean
The dispersion liquid of the core-shell structure compound particles of protein isolate compound and CLA, freshly prepared sample is carried out cold
It is lyophilized dry, it can obtain the core-shell structure compound particles of powdered soy bean polysaccharide/soybean protein isolate and CLA.Its
In, in terms of CLA emulsion gross mass 100%, final concentration of the 2% of CLA, soybean polyoses/soybean protein isolate
Final concentration of the 5.0% of intramolecular compound, remaining is water.
Embodiment 9
Polysaccharide is beet pectin, albumen is whey protein isolate, and aliphatic acid is oleic acid, and specific preparation method is as follows：
(1) beet pectin, albumen are weighed as whey protein isolate and is dissolved among pure water, the mass ratio of the two is 2:1, it is placed in
Roller mixer simultaneously mixes 12h at room temperature, it is fully dissolved mixing, and regulation pH is 4.4, continues to stir 1h, obtains polysaccharide/egg
White compound.
(2) appropriate oleic acid is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）Oleic acid ethanol solution is slowly added dropwise high shear agitation（20000rpm/min）Beet pectin/breast
Sorting 45 DEG C, rotary evaporation under 0.1Mpa, rapidly removes ethanol, produces beet pectin/whey separation egg from protein solution
The dispersion liquid of the core-shell structure compound particles of white compound and oleic acid, freshly prepared sample is freeze-dried, can be obtained
To powdered beet pectin/whey protein isolate and the core-shell structure compound particles of oleic acid.Wherein, with oleic acid emulsion gross mass
100% meter, final concentration of the 2% of oleic acid, final concentration of the 0.5% of beet pectin/whey protein isolate intramolecular compound, remaining
For water.
Comparative example 1
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
(1) GA and WPI mass ratioes are 2:1, pH 4.4,1h is stirred, forms compound in stable WPI/GA shla molecules.
(2) appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
(3) CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In.45 DEG C, rotary evaporation under 0.1Mpa, rapidly remove ethanol, produce CLA particle dispersion liquids, freshly prepared sample is carried out
Freeze-drying.Wherein, with CLA（CLA）Emulsion gross mass 100% is counted, final concentration of 2%, the WPI/GA of CLA
Final concentration of the 0.1% of intramolecular compound, remaining is water.
Comparative example 2
Polysaccharide is Arabic gum, albumen is whey protein isolate, and aliphatic acid is CLA, and specific preparation method is as follows：
（1）GA and WPI mass ratioes are 2:1, pH 4.4,1h is stirred, forms compound in stable WPI/GA shla molecules.
（2）CLA is slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution in, produce
CLA particle dispersion liquids, freshly prepared sample is freeze-dried.Wherein, in terms of CLA emulsions gross mass 100%, conjugation is sub-
Final concentration of the 5% of final concentration of 2%, the WPI/GA intramoleculars compound of oleic acid, remaining is water.
Comparative example 3
（1）GA and WPI mass ratioes are 2:1, pH 4.4,1h is stirred, forms compound in stable WPI/GA shla molecules.
（2）Appropriate CLA is taken in absolute ethyl alcohol, prepares 100mg/mL CLA ethanol solutions, stirs 1h.
（3）CLA ethanol solutions are slowly added dropwise high shear agitation（20000rpm/min）The GA/WPI aqueous solution
In, CLA particle dispersion liquids are produced, freshly prepared sample is freeze-dried.Wherein, with CLA（CLA）Emulsion
Gross mass 100% is counted, and final concentration of the 2% of final concentration of 2%, the WPI/GA intramoleculars compound of CLA, ethanol content is
18%, remaining is water.
Emulsion 1-9 and comparative emulsion 1-3 properties data are shown in Table 1, the detection method that the present invention uses：
（1）Determine the particle size determination of CLA particulates：
It is distributed using the grain size of the GA particulates of the type laser particle analyzers of Mastersizer 2000 measure various concentrations.By emulsion
Slight oscillatory shakes up, and adds to dropwise in dispersant, passes through Hydro 2000MU type wet method feeders.Made of ultra-pure water scattered
The index of refraction of agent, dispersed phase and continuous phase is 1.52 and 1.33 respectively, and the absorptivity of sample is 0.01, pump speed 2000rpm.Add
Sample-adding product to laser index is slightly larger than 10%, you can starts to determine.The average grain diameter of emulsion surface area weighted average D [3,2]
Represent, be calculated as follows：
D[3,2]=（Σnidi3/Σnidi2）,
Wherein ni represents the numbers of particles that particle size is di.
（2）The physical stability evaluation of CLA particulates：
The fresh CLA particle dispersion liquids being prepared are placed in 40 oC constant incubators, carried out after placing 0d, 3d, 5d, 7d
Emulsion particle diameter determines.
（3）CLA particulates microscopic appearance is observed：
Very small amount CLA fine-particle powders are taken metal spraying, to be placed under ESEM JSM-6390LV and observe on sample platform of scanning electronic microscope,
Photograph to record.
（4）Release rate assay of the CLA particulates under simulated gastrointestinal environments：
1.0 mL CLA micronised suspensions are taken to be placed in the 29.0mL simulate the gastric juices of 37 DEG C of pre-temperatures（2mg/mL NaCl、3.2 mg/mL
Pepsin, HCl adjust pH to 2.0）In, 37 DEG C of waters bath with thermostatic control, mixing speed is 100 rpm, digests 3h, is during which adjusted per 30min
PH value is stabilized it in 2.0, respectively at 30,60,90,120,150,180min taking sample determinations CLA release rate.Take
1.0 mL are used to determine particle diameter, and 1.0 mL add equivalent n-hexane extraction, and are settled to 10.0 mL, determine the extinction at 234 nm
Value, and calculate content.After the peptic digest stage terminates, pH value is adjusted to be transferred to 30mL simulated intestinal fluids to 7.0 with 1mol/L NaOH
（8mg/mL NaCl, 40mg/mL CaCl2,5 mg/mL cholate, 10 mg/mL trypsase）In, continue 37oC waters bath with thermostatic control,
Mixing speed is 100 rpm, digests 3h, during which adjusts a pH value to stabilize it in 7.0 per 30min, respectively at 30,60,90,
120th, 150,180min taking sample determinations CLA release rate.1.0 mL are taken to be used to determine particle diameter, 1.0 mL add equivalent n-hexane to extract
Take, and be settled to 10.0 mL, determine the light absorption value at 234 nm, and calculate content.
The emulsion 1-9 of table 1 and comparative emulsion 1-3 particle diameter and lyophilized performance
。
Claims (3)
- A kind of 1. method for improving polysaccharide/albumen composition emulsion stability, it is characterised in that pass through emulsification-evaporation method The core-shell structure compound particles of polysaccharide/albumen composition and aliphatic acid are prepared, the pH for improving polysaccharide/albumen composition is stable Property, described emulsification-evaporation method comprises the following steps：（1）Weigh polysaccharide, albumen is dissolved among pure water, be placed in roller mixer and mix 12h at room temperature, it is fully dissolved Mix, regulation pH is 4.0-4.4, continues to stir 1h, obtains polysaccharide/albumen composition；（2）100mg/mL fatty acid ethanolamide solution is prepared, stirs 1h；（3）By step（2）Fatty acid ethanolamide solution the step of being slowly added dropwise high shear agitation（1）Polysaccharide/albumen In compound water solution, 45 DEG C, rotary evaporation under 0.1Mpa, ethanol is rapidly removed, produces aliphatic acid particle dispersion liquid；The rotating speed of the high speed shear is 20000rpm/min；（4）By step（3）Obtained aliphatic acid particle dispersion liquid is freeze-dried, that is, obtains polysaccharide/albumen composition and fat The core-shell structure compound particles of fat acid.
- A kind of 2. method for improving polysaccharide/albumen composition emulsion stability as claimed in claim 1, it is characterised in that：Step Suddenly（1）Described polysaccharide is any of Arabic gum, beet pectin, soybean polyoses；Described albumen is any of whey protein isolate, soybean protein isolate, casein.
- A kind of 3. method for improving polysaccharide/albumen composition emulsion stability as claimed in claim 1, it is characterised in that：Step Suddenly（2）Aliphatic acid be oleic acid, leukotrienes, any of CLA.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110786511A (en) * | 2019-11-12 | 2020-02-14 | 武汉轻工大学 | Method for preparing curcumin uniform emulsion from whey protein isolate glycosylation reaction product and curcumin uniform emulsion |
| CN111887424A (en) * | 2020-07-20 | 2020-11-06 | 武汉轻工大学 | High-stability Pickering emulsion and preparation method thereof |
| CN111903967A (en) * | 2020-07-31 | 2020-11-10 | 广州白云山汉方现代药业有限公司 | Efficient preparation method and application of protein-polysaccharide complex |
| CN113875979A (en) * | 2021-09-27 | 2022-01-04 | 中国农业大学 | Preparation method of food-grade oil-water two-phase loaded emulsion gel carrying system |
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| CN115104722A (en) * | 2022-06-27 | 2022-09-27 | 深圳大学 | High internal phase pickering emulsion capable of reducing fat digestion/inhibiting fat digestion and preparation method thereof |
| CN116114789A (en) * | 2023-03-06 | 2023-05-16 | 佛山科学技术学院 | Preparation method of polysaccharide type ternary natural eutectic solvent protein with high emulsifying property |
| CN116268410A (en) * | 2023-01-31 | 2023-06-23 | 江苏大学 | Peony seed oil double-layer emulsion and preparation method and application thereof |
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| CN108013475A (en) * | 2017-12-26 | 2018-05-11 | 华中农业大学 | A kind of polypeptide-polysaccharide composite lotion and preparation method thereof |
| CN108013475B (en) * | 2017-12-26 | 2021-06-08 | 华中农业大学 | Polypeptide-polysaccharide composite emulsion and preparation method thereof |
| CN110786511A (en) * | 2019-11-12 | 2020-02-14 | 武汉轻工大学 | Method for preparing curcumin uniform emulsion from whey protein isolate glycosylation reaction product and curcumin uniform emulsion |
| CN111887424A (en) * | 2020-07-20 | 2020-11-06 | 武汉轻工大学 | High-stability Pickering emulsion and preparation method thereof |
| CN111887424B (en) * | 2020-07-20 | 2023-02-03 | 武汉轻工大学 | High-stability Pickering emulsion and preparation method thereof |
| CN111903967B (en) * | 2020-07-31 | 2022-05-17 | 广州白云山汉方现代药业有限公司 | Preparation method and application of protein-polysaccharide complex |
| CN111903967A (en) * | 2020-07-31 | 2020-11-10 | 广州白云山汉方现代药业有限公司 | Efficient preparation method and application of protein-polysaccharide complex |
| JP7061223B1 (en) | 2020-10-30 | 2022-04-27 | 三栄源エフ・エフ・アイ株式会社 | Oil-in-water emulsification composition |
| JP2022074064A (en) * | 2020-10-30 | 2022-05-17 | 三栄源エフ・エフ・アイ株式会社 | Oil-in-water emulsion composition |
| CN113875979A (en) * | 2021-09-27 | 2022-01-04 | 中国农业大学 | Preparation method of food-grade oil-water two-phase loaded emulsion gel carrying system |
| CN114208897A (en) * | 2021-12-27 | 2022-03-22 | 广州酒家集团利口福食品有限公司 | Pectin-based emulsion gel fat substitute with baking stability and preparation and application thereof |
| CN114208897B (en) * | 2021-12-27 | 2024-03-15 | 广州酒家集团利口福食品有限公司 | Pectin-based emulsion gel substituted fat with baking stability and preparation and application thereof |
| CN115104722A (en) * | 2022-06-27 | 2022-09-27 | 深圳大学 | High internal phase pickering emulsion capable of reducing fat digestion/inhibiting fat digestion and preparation method thereof |
| CN116268410A (en) * | 2023-01-31 | 2023-06-23 | 江苏大学 | Peony seed oil double-layer emulsion and preparation method and application thereof |
| CN116268410B (en) * | 2023-01-31 | 2024-04-12 | 江苏大学 | Peony seed oil double-layer emulsion and preparation method and application thereof |
| CN116114789A (en) * | 2023-03-06 | 2023-05-16 | 佛山科学技术学院 | Preparation method of polysaccharide type ternary natural eutectic solvent protein with high emulsifying property |
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