CN109965167B - Octacosanol sports drink and preparation method thereof - Google Patents
Octacosanol sports drink and preparation method thereof Download PDFInfo
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- CN109965167B CN109965167B CN201910298724.1A CN201910298724A CN109965167B CN 109965167 B CN109965167 B CN 109965167B CN 201910298724 A CN201910298724 A CN 201910298724A CN 109965167 B CN109965167 B CN 109965167B
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- octacosanol
- protein isolate
- vitamin
- soybean protein
- water
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- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 title claims abstract description 126
- 229960002666 1-octacosanol Drugs 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000011496 sports drink Nutrition 0.000 title claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 44
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 36
- 239000002245 particle Substances 0.000 claims abstract description 33
- 235000013361 beverage Nutrition 0.000 claims abstract description 20
- 238000011282 treatment Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 36
- 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
- 235000010489 acacia gum Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 13
- 229940071440 soy protein isolate Drugs 0.000 claims description 13
- 230000007935 neutral effect Effects 0.000 claims description 11
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 9
- 229940001941 soy protein Drugs 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 7
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000001103 potassium chloride Substances 0.000 claims description 7
- 235000011164 potassium chloride Nutrition 0.000 claims description 7
- 239000012460 protein solution Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- 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 claims description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 7
- 229940013618 stevioside Drugs 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 239000000205 acacia gum Substances 0.000 claims description 6
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 5
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 5
- 229930003451 Vitamin B1 Natural products 0.000 claims description 5
- 229930003471 Vitamin B2 Natural products 0.000 claims description 5
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 5
- 229960002477 riboflavin Drugs 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
- 235000010374 vitamin B1 Nutrition 0.000 claims description 5
- 239000011691 vitamin B1 Substances 0.000 claims description 5
- 235000019164 vitamin B2 Nutrition 0.000 claims description 5
- 239000011716 vitamin B2 Substances 0.000 claims description 5
- 235000019158 vitamin B6 Nutrition 0.000 claims description 5
- 239000011726 vitamin B6 Substances 0.000 claims description 5
- 229940011671 vitamin b6 Drugs 0.000 claims description 5
- 229930003270 Vitamin B Natural products 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000019156 vitamin B Nutrition 0.000 claims description 4
- 239000011720 vitamin B Substances 0.000 claims description 4
- 244000215068 Acacia senegal Species 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 239000000825 pharmaceutical preparation Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 22
- 230000008859 change Effects 0.000 abstract description 18
- 239000002105 nanoparticle Substances 0.000 abstract description 18
- 230000001954 sterilising effect Effects 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 12
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 3
- 239000011258 core-shell material Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 15
- 108090000623 proteins and genes Proteins 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 15
- 238000003756 stirring Methods 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000002390 rotary evaporation Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000220479 Acacia Species 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000009881 electrostatic interaction Effects 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000012296 anti-solvent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002191 fatty alcohols Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000013465 muscle pain Diseases 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001338 self-assembly Methods 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a octacosanol sports beverage and a preparation method thereof, belonging to the field of deep processing of grains. According to the invention, the soybean protein isolate after alkaline treatment is matched with octacosanol to construct a core-shell structure, water-soluble octacosanol particles are prepared, and functional components are added to prepare the octacosanol sports drink. The embedding rate of the nanoparticles in the octacosanol sports beverage can reach more than 95 percent, and the problem of the required intake of people for relieving fatigue is solved; the particle size change and the zeta potential change only slightly along with the change of the heating temperature in the whole sterilization process along with the temperature increase from the original 85 ℃ to 113 ℃, and the heat stability and the storage stability are better. The beverage preparation method is simple and easy to implement, low in cost and high in industrialization adaptability.
Description
Technical Field
The invention relates to a octacosanol sports beverage and a preparation method thereof, belonging to the field of deep processing of grains.
Background
Octacosanol is natural higher fatty alcohol, has good biodegradability and is easy to be absorbed by human body. At the same time, octacosanol has the functions of reducing muscle friction, reducing necessary oxygen demand, improving reaction time, eliminating muscle pain and the like. The dosage is very little, the physiological activity is obvious, the fatigue can be quickly eliminated, the physical strength and the endurance capacity are enhanced, and the compound preparation is a worldwide recognized anti-fatigue functional substance. According to the report of the Nippon grease Co., Ltd, the goal of eliminating fatigue can be achieved by orally taking 0.2mg of octacosanol per person per day; for physical and endurance enhancement, the daily oral dose is about 0.5 mg; and 5mg for therapeutic purposes. But the poor water-dissolving capacity of the nano-particle limits the further development of the nano-particle in the fields of food and medicine, so that the research on the water-soluble octacosanol nano-particle has stronger application value.
The soybean protein isolate is a protein food additive produced by using low-temperature desolventizing soybean meal as a raw material, has nearly 20 amino acids and essential amino acids for human bodies, has rich nutritive value, and is a few complete vegetable proteins capable of replacing animal proteins. The soybean protein isolate is a surfactant, can reduce the surface tension of an oil-water interface, and is easy to form stable emulsion. Patent CN 107568744a discloses a method for preparing isolated soy protein-sterol particles by an anti-solvent method, which combines high-temperature treatment and high-pressure micro-jet treatment, and then prepares nanoparticles with high heat resistance and storage stability by freeze drying.
However, the above method has certain disadvantages: (1) although the surface hydrophobicity of the soybean protein isolate can be improved by high-temperature or high-pressure micro-jet treatment, serious hydrophobic aggregation can be caused, so that the solubility of the protein is greatly reduced; (2) the heating can accelerate the oxidation of residual fat (about 5 percent) in the soybean protein, generate a large amount of free radicals, further oxidize during the storage process and simultaneously induce the oxidation of the protein, and the oxidative denaturation of the protein causes the deterioration of the flavor of the soybean protein and finally has negative influence on the quality of the product containing the soybean protein; (3) the cost of freeze drying and rotary evaporation of ethanol is high.
Therefore, the development of the octacosanol sports drink with low cost, good stability and good embedding effect has important market significance.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a stable functional sports drink which has the advantages of cheap and easily obtained raw materials, simple preparation and extremely obvious embedding effect. The invention takes soybean protein isolate as one of the raw materials, adopts a pH adjusting method to carry out stability treatment, evenly stirs the soybean protein isolate, octacosanol and Arabic gum, and obtains the finished product beverage by centrifugation, blending, filling and sterilization.
The first purpose of the invention is to provide water-soluble octacosanol particles, wherein the particles are prepared by mixing alkaline-treated soybean protein isolate and octacosanol, and the mass ratio of the alkaline-treated soybean protein isolate to the octacosanol is (1-4): 0.002.
in one embodiment of the invention, the alkaline treatment has a pH of 10 to 12.
In one embodiment of the invention, the pH of the alkaline treatment is preferably 11.
In one embodiment of the invention, the particles further comprise gum arabic.
In one embodiment of the present invention, the mass ratio of the gum arabic to the soy protein isolate is 1: (10-20).
A second object of the present invention is to provide a method for preparing the above-mentioned granules, comprising:
(1) adjusting pH of the aqueous solution to 10-12, adding soy protein isolate, maintaining for 20-60min, and adjusting pH to neutral to obtain modified soy protein isolate solution;
(2) dissolving octacosanol in organic solvent, adding into modified soybean protein isolate solution, adding acacia gum, and mixing.
In an embodiment of the invention, the step (2) in the method further comprises the steps of performing solid-liquid separation after uniformly mixing, taking clear liquid, and drying to obtain the water-soluble octacosanol particles.
In one embodiment of the present invention, the organic solvent comprises one or more of ethanol, methanol, and acetone.
In an embodiment of the present invention, the method specifically includes:
(1) dissolving soybean protein isolate in water, adjusting pH to 11.0, maintaining for 0.5 hr, and adjusting to neutral;
(2) adding octacosanol/hot ethanol solution, mixing, removing ethanol, adding acacia, mixing, centrifuging, and collecting supernatant.
In one embodiment of the invention, the rotation speed of the centrifugation is 5000g/min, and the time is 10-15 min.
The invention also provides a preparation method of the octacosanol sports drink, which comprises the following steps: 100 parts of water, 1-4 parts of soybean protein isolate, 0.002 part of octacosanol and 0.1-0.2 part of Arabic gum.
In an embodiment of the invention, the formula of the beverage further comprises, by weight: 0.02-0.05 part of sodium citrate, 0.02-0.08 part of citric acid, 0.02-0.05 part of sodium chloride, 0.02-0.08 part of potassium chloride, 0.02-0.025 part of vitamin C, 10.00015 parts of vitamin B, 20.00015 parts of vitamin B, 60.00015 parts of stevioside, 0.2-0.3 part of sucralose, and 0.5-0.8 part of fructo-oligosaccharide.
In one embodiment of the invention, the beverage formulation comprises 2-4 parts by weight of soy protein isolate.
In one embodiment of the present invention, the method of preparing the beverage comprises:
(1) dissolving soybean protein isolate in water, adjusting pH to 11.0, maintaining for 0.5 hr, and adjusting to neutral;
(2) adding octacosanol/hot ethanol solution, mixing, removing ethanol, adding acacia, and mixing to obtain octacosanol-containing water solution;
(3) adding citric acid, vitamin C, vitamin B1, vitamin B2, vitamin B6, stevioside, sucralose, fructo-oligosaccharide, sodium citrate, sodium chloride and potassium chloride according to the mass fraction ratio, and uniformly mixing to obtain the octacosanol sports drink.
In one embodiment of the invention, the method further comprises the step of filling and sterilizing the octacosanol sports drink obtained in the step (3).
In one embodiment of the invention, the sterilization is autoclaving at a temperature of 121 ℃ for 15-20 min.
In one embodiment of the invention, the ethanol content (mass fraction) of the octacosanol-containing aqueous solution in the step (2) is not more than 0.5%, which meets the national standard of non-alcoholic beverages.
In one embodiment of the present invention, the concentration of the octacosanol/hot ethanol solution in the step (2) is 2 to 5 mg/mL.
In one embodiment of the present invention, the method for preparing the beverage specifically comprises:
(1) dissolving soybean protein isolate in water, adjusting pH to 11.0, maintaining for 0.5 hr, and adjusting to neutral. Dropwise adding octacosanol/hot ethanol solution, stirring uniformly, removing ethanol by rotary evaporation, adding 1% (w/v) acacia gum solution, and continuously stirring for 1 hour for later use; (2) respectively dissolving citric acid, vitamin C, vitamin B1, vitamin B2 and vitamin B6 in 2-4 times of water, and stirring to dissolve;
(3) dissolving stevioside, sucralose, fructo-oligosaccharide, sodium citrate, sodium chloride and potassium chloride in 2-4 times of water respectively, and fully stirring for dissolving for later use;
(4) uniformly mixing the solutions prepared in the steps (1), (2) and (3); then filling is carried out
(5) Sterilizing the canned beverage at high temperature for 15-20 min.
The invention has the following advantages and technical effects:
in order to solve the problems in practical production, the heat resistance and storage stability of nanoparticles of octacosanol can be further improved while the water solubility of octacosanol is improved, the invention treats soybean protein isolate by strong base for a short time, improves the surface hydrophobicity of the soybean protein isolate by a loose structure, enables the soybean protein isolate to have more binding sites with hydrophobic octacosanol, improves the binding capacity of the soybean protein isolate (the soybean protein obtained by the strong base treatment with different pH strengths has different surface hydrophobic values, namely different numbers of the binding sites), polysaccharide is wound on the outer surface of the soybean protein isolate-octacosanol nano-particles through electrostatic interaction force to form a compact shell-core structure, so that the soybean protein isolate-octacosanol nano-particles have high-temperature resistance during high-temperature sterilization, the problem of reduced stability after protein treatment is solved, and the structural integrity and the stability of the whole solution system are maintained. The fatigue of drinkers is quickly relieved, and meanwhile, sufficient protein and cellulose are further supplemented for human bodies. And (3) matching with Arabic gum, and performing self-assembly to obtain the water-soluble nano-particles. Arabic gum as anionic polysaccharide can generate electrostatic interaction with protein, and is wound on the surface of the protein to form a shell-core structure, so that the Arabic gum has strong promotion effect on the thermal stability of the protein and the improvement of the storage stability of the whole solution system.
The embedding rate of the nano particles in the self-assembled particles to the octacosanol can reach more than 95 percent, and the requirement of people on the intake of alleviating fatigue is met. The particle size of the nano particles is 143.2nm, the denaturation temperature is increased from the original 85 ℃ to 113 ℃, the particle size change in the whole sterilization process is as large as 157.1nm, the change is small, the heat stability is good, and the heat resistance requirement of the beverage is met; the zeta potential of the material is-38.77 mV, and the change is only slightly changed along with the change of the heating temperature, the change is not more than 5mV, and the material has better storage stability and meets the requirement of the storage stability.
The method of the invention can obviously improve the solubility of the protein by using the method of returning to neutral after short-time alkaline treatment, destroy the electrostatic action in the protein aggregate, be beneficial to the disintegration of protein particles, increase the electrostatic charge carried by the protein, increase the water absorption and moisture absorption points and enhance the water binding capacity. Compared with the soybean protein prepared by other reported methods (such as high temperature and high pressure), the method has the outstanding advantages of short processing time, high efficiency, low cost, high embedding effect, high stability and the like.
Detailed Description
The embedding rate test method comprises the following steps: centrifuging the prepared compound solution (8000 Xg, 25 deg.C, 10min), extracting upper layer floating substance with 15ml chloroform, stirring for 5min, centrifuging at 8000g for 10min, collecting extractive solution, measuring content of free octacosanol with gas chromatograph, and calculating embedding rate.
Particle size test method: the distribution and average particle size of the particles in the complex protein solution were measured by dynamic light Diffraction (DLS) technique, using a phosphate buffer (10mM, ph7.0) filtered through a 0.22 μ M membrane to dilute the complex protein solution to a protein concentration of 0.5mg/M L, and using a nano-particle size and Zeta-potential analyzer under the following conditions: He-Ne (633nm) as a laser, a scattering angle of 173 ℃ and a test temperature of 25 ℃.
The particle potential testing method comprises the following steps: the complex protein solution was diluted to a protein concentration of 0.5mg/M L with a phosphate buffer (10mM, pH7.0) filtered through a 0.22. mu.M membrane and measured by a nanosized and Zeta-potential analyzer under the following conditions: He-Ne (633nm) as a laser, a scattering angle of 173 ℃ and a test temperature of 25 ℃.
Example 1
Weighing 2g of isolated soy protein powder, placing the powder in 100mL of deionized water at 25 ℃, fully stirring, dropwise adding 2M sodium hydroxide solution, adjusting the pH value of the solution to 11.0, and keeping the pH value constant for 30 minutes. Then the solution was adjusted to neutral by 1M hydrochloric acid dropwise. And heating the solution which is adjusted back to be neutral to 60 ℃ to obtain the soybean protein solution for later use.
Fully dissolving 2mg of octacosanol in 1mL of 60 ℃ ethanol, dropwise adding (2mg/mL) octacosanol/hot ethanol solution into the rapidly stirred soy protein isolate solution, fully stirring for 2 hours, then performing rotary evaporation to remove ethanol, dissolving 0.2g of Arabic gum into 20mL of deionized water to prepare 1% (w/v) Arabic gum solution, dropwise adding the Arabic gum solution into the soy protein isolate solution, and continuously stirring for 1 hour. And (3) centrifuging the mixed solution at the rotating speed of 5000g/min for 15 minutes, and taking clear liquid to obtain the water-soluble octacosanol particles.
Dissolving 20mg of sodium citrate, 20mg of citric acid, 20mg of sodium chloride, 20mg of potassium chloride, 20mg of vitamin C, 0.15mg of vitamin B1, 0.15mg of vitamin B2, 0.15mg of vitamin B6, 0.2g of stevioside, 8mg of sucralose and 0.5g of fructo-oligosaccharide in the solution after centrifugation, and fully and uniformly stirring. And filling the prepared beverage in a glass bottle, and sterilizing at high temperature at 121 ℃ for 15 minutes to obtain the octacosanol sports beverage.
The embedding rate of the nano particles in the obtained particles reaches more than 96.2 percent, and the problem of the required intake of people for relieving fatigue is solved; the particle size of the nano particles is 143.2nm, the denaturation temperature is increased from the original 85 ℃ to 113 ℃, the particle size change in the whole sterilization process is as large as 157.1nm, the change is small, the heat stability is good, and the heat resistance requirement of the beverage is met; the zeta potential of the material is-38.77 mV, and the change is only slightly changed along with the change of the heating temperature, the change is not more than 5mV, and the material has better storage stability and meets the requirement of the storage stability.
Example 2
Weighing 4g of isolated soy protein powder, placing in 100g of 25 ℃ deionized water, fully stirring, dropwise adding 2M sodium hydroxide solution, adjusting the pH value of the solution to 11.0, and keeping the pH value constant for 30 minutes. Then the solution was adjusted to neutral by 1M hydrochloric acid dropwise. And heating the solution which is adjusted back to be neutral to 60 ℃ to obtain the soybean protein solution for later use.
Fully dissolving 2mg of octacosanol in 1mL of 60 ℃ ethanol, dropwise adding (4mg/mL) octacosanol/hot ethanol solution into the rapidly stirred soy protein isolate solution, fully stirring for 2 hours, then performing rotary evaporation to remove ethanol, dissolving 0.2g of Arabic gum into 20mL of deionized water to prepare 1% (w/v) Arabic gum solution, dropwise adding the Arabic gum solution into the soy protein isolate solution, and continuously stirring for 1 hour. And (3) centrifuging the mixed solution at the rotating speed of 5000g/min for 15 minutes, and taking clear liquid to obtain the water-soluble octacosanol particles.
50mg of sodium citrate, 80mg of citric acid, 50mg of sodium chloride, 80mg of potassium chloride, 25mg of vitamin C, 0.15mg of vitamin B1, 0.15mg of vitamin B2, 0.15mg of vitamin B6, 0.3g of stevioside, 10mg of sucralose and 0.8g of fructo-oligosaccharide are dissolved in the centrifuged solution and are fully and uniformly stirred. And filling the prepared beverage in a glass bottle, and sterilizing at high temperature at 121 ℃ for 15 minutes to obtain the octacosanol sports beverage.
The embedding rate of the nano particles in the obtained particles reaches more than 95.8 percent, and the problem of the required intake of people for relieving fatigue is solved; the particle size of the nano particles is 140.3nm, the denaturation temperature is increased from the original 85 ℃ to 113 ℃, the particle size change in the whole sterilization process is maximally 160.5nm, the change is small, the heat stability is good, and the heat resistance requirement of the beverage is met; the zeta potential of the material is-36.53 mV, which only slightly changes with the change of the heating temperature, and the change does not exceed 5mV, thus having better storage stability and meeting the requirement of the storage stability.
Example 3: preparation of water-soluble octacosanol granules from soy protein isolates obtained by different treatments
Referring to example 1, water-soluble octacosanol granules were prepared by replacing the pH with 9, 10, and 12, respectively, and leaving the other conditions unchanged. The resulting particle performance structure is shown in table 1.
TABLE 1 Performance results of water-soluble octacosanol granules from different treatments of the obtained soy protein isolate
Example 4 optimization of the amount ratio of soy protein isolate to octacosanol particles
Referring to example 2, water-soluble octacosanol pellets were prepared by replacing the amount of soy protein isolate with 0.5g and 1g under otherwise identical conditions. The resulting particle performance structure is shown in table 2.
TABLE 2 Performance results for water-soluble octacosanol granules prepared with different amounts of soy protein isolate
As is clear from Table 1, the encapsulation efficiency of octacosanol was about 80% in the granules prepared from 0.5g of soybean protein isolate, and the encapsulation effect was relatively weak.
Comparative example 1:
referring to example 1, the denatured soybean protein was replaced with a soybean protein obtained by the following method,
the preparation method of the modified soy protein comprises the following steps: dispersing soy protein in deionized water according to a material-to-liquid ratio of 1:10(w/v, g/mL), adjusting pH to 7.0, stirring at room temperature for 2h, heating at 121 ℃ for 20min, rapidly cooling to room temperature, and performing high-pressure microjet once under the pressure of 120Mpa to obtain a required soy protein solution; and (3) preparing water-soluble octacosanol particles under the same other conditions. The embedding rate of the nano particles in the obtained particles is 75%, and the particle size of the nano particles is 153.3 nm; the denaturation temperature is increased from the original 85 ℃ to 106 ℃, the particle size is changed to 199nm in the whole sterilization process, the change is large, and the thermal stability is poor; the zeta potential was-23.3 mV, and with heating temperature variation to-14.3 mV, the storage stability was also poor.
Claims (5)
1. A water-soluble octacosanol granule is characterized in that,
the particles are prepared by mixing soybean protein isolate subjected to alkaline treatment with octacosanol, wherein the mass ratio of the soybean protein isolate subjected to alkaline treatment to the octacosanol is (1-4): 0.002;
the preparation method of the particles comprises the following steps:
(1) dissolving soybean protein isolate in water, adjusting pH of the aqueous solution to 10-12, maintaining for 20-60min, and adjusting pH to neutral to obtain modified soybean protein isolate solution;
(2) dissolving octacosanol in organic solvent, adding into modified soybean protein isolate solution, adding acacia gum, and mixing;
and (2) carrying out solid-liquid separation after uniformly mixing, taking clear liquid, and drying to obtain the water-soluble octacosanol particles.
2. The water-soluble octacosanol granule according to claim 1, wherein the mass ratio of gum arabic to soy protein isolate is 1: (10-20).
3. Use of water-soluble octacosanol granules according to any one of claims 1 to 2 in the field of food or pharmaceutical preparation.
4. A octacosanol sports drink is characterized in that the preparation method of the drink comprises the following steps:
(1) dissolving the isolated soy protein in water, adjusting the pH value to 11.0, maintaining for 0.5 h, and adjusting to neutral to obtain a modified isolated soy protein solution;
(2) dissolving octacosanol in hot ethanol, adding into the denatured soybean protein isolate solution, mixing, removing ethanol, adding arabic gum, and mixing to obtain octacosanol-containing aqueous solution;
(3) adding citric acid, vitamin C, vitamin B1, vitamin B2, vitamin B6, stevioside, sucralose, fructo-oligosaccharide, sodium citrate, sodium chloride and potassium chloride according to the mass fraction ratio, and uniformly mixing to obtain the octacosanol sports drink;
the formula of the beverage comprises the following components in parts by weight: 1-4 parts of soybean protein isolate, 0.002 part of octacosanol and 0.1-0.2 part of Arabic gum.
5. The octacosanol sports beverage according to claim 4, wherein the formula of the beverage further comprises the following components in parts by weight: 0.02-0.05 part of sodium citrate, 0.02-0.08 part of citric acid, 0.02-0.05 part of sodium chloride, 0.02-0.08 part of potassium chloride, 0.02-0.025 part of vitamin C, 10.00015 parts of vitamin B, 20.00015 parts of vitamin B, 60.00015 parts of stevioside, 0.2-0.3 part of sucralose, and 0.5-0.8 part of fructo-oligosaccharide.
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