CN111000248A - Method for preparing soybean protein and calcium carbonate composite capsule - Google Patents
Method for preparing soybean protein and calcium carbonate composite capsule Download PDFInfo
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- CN111000248A CN111000248A CN202010019943.4A CN202010019943A CN111000248A CN 111000248 A CN111000248 A CN 111000248A CN 202010019943 A CN202010019943 A CN 202010019943A CN 111000248 A CN111000248 A CN 111000248A
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- calcium carbonate
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing a soybean protein and calcium carbonate composite capsule, which belongs to the field of soybean protein product development and comprises the following steps: (1) the invention discloses a method for preparing soybean protein isolate, (2) calcium carbonate suspension, (3) preparation of soybean protein isolate and calcium carbonate electrostatic adsorption micron particles, (4) preparation of a soybean protein and calcium carbonate composite capsule by utilizing the crosslinking effect of glutamine transaminase on protein.
Description
Technical Field
The invention belongs to the field of development of soybean protein products, and mainly relates to a method for preparing a soybean protein and calcium carbonate composite capsule
Background
In recent years, the main strategy in medicine and biotechnology for site-specific and prolonged drug delivery has been the formation of biologically active molecules in the form of nano-and microcarriers. With the increasing popularity of multilayer capsules, the demand for new core types is increasing. Calcium carbonate is an increasingly popular core material and is widely applied in chemical industry, biology, food industry, environmental science and material science, but calcium carbonate is mainly used as an embedding material of polymer capsules and is less applied in the aspect of protein, particularly plant protein.
Crystallization of calcium carbonate in supersaturated solutions has been the subject of numerous studies due to its importance in geological, biological and material sciences, as well as its widespread use in many fields such as industry, technology, medicine and the like. Most research efforts have been devoted to elucidating the formation of inorganic nanoparticles in saturated solutions. This is not only due to the fundamental interest in the crystallization process, but also due to the requirements of the process. With the increasing popularity of multilayer capsules, the demand for new core types is also increasing. Since then, calcium carbonate particles have also received attention. Many researchers have studied inorganic particles made of porous calcium carbonate for the preparation of multi-layered capsules. Calcium carbonate has three morphological transformations, calcite, aragonite and spherulite, ultimately into polymerized calcium carbonate crystallites of a particular morphology. The calcium carbonate microparticles obtained by this simple method are uniform, uniform-sized, non-aggregated, porous spheres.
Food proteins are highly degraded by the digestive system and have low skin permeability. The assembly of food proteins into microparticles with organized and engineered structures has become an active area of research. The soybean protein isolate is an edible protein resource with rich nutritive value, is widely applied to food processing at present due to higher protein content and excellent functional characteristics, and is rich in protein which is almost twice as much as that of meat, eggs and fish. The soybean contains protein with sufficient content of essential amino acids and complete components, and belongs to high-quality protein. Today with a reasonable diet, vegetable proteins are more of a concern. The action of glutamine transaminase is matched with the action of protein and calcium carbonate, so that the capsule formed by embedding the protein in the calcium carbonate is of a stable structure.
The invention forms the capsule by utilizing the electrostatic adsorption of the soybean protein isolate and the calcium carbonate, and the compound capsule is more stable by adding the glutamine transaminase, has better biocompatibility and excellent carrying capacity. This invention may be of great interest for the design and manufacture of proteins as carrier materials, and even for packaging and delivery of certain drugs.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a method for preparing a protein and calcium carbonate composite capsule, so that the size of the composite capsule is improved by controlling the generation time and the stirring speed of calcium carbonate; optimizing the embedding effect of the protein on the calcium carbonate. The uniform particle size of the composite capsule is realized; the capsule is more stable.
The technical problem to be solved by the invention is realized by the following technical scheme:
a method for preparing a soybean protein and calcium carbonate composite capsule is characterized by comprising the following steps: (1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing to pH7.0 with 2M NaOH, dialyzing at 4 ℃ for 24h with distilled water, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) weighing soybean protein isolate powder, dissolving in 0.33M calcium chloride solution to obtain 1-5% (w/v) soybean protein isolate solution, magnetically stirring at room temperature for 2h, standing at 4 deg.C overnight to completely hydrate protein, and adding sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1: 0.5-1: 3, mixing, and magnetically stirring at 600-1200r for 5-30 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.01-0.25% (W/V) suspension, continuously stirring for 20-40 minutes without changing the rotating speed, adding glutamine transaminase, and stirring for 2 hours to prepare the calcium carbonate and soybean protein composite capsule.
The method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the concentration of the prepared soy protein isolate solution is 3%, and the optimal proportion of calcium chloride to sodium carbonate is 1: 1.
the method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the preferable time of magnetic stirring after the calcium chloride and the sodium carbonate are mixed is 10 minutes, and the preferable speed of magnetic stirring of the suspension is 1000 r.
The method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the preferred ratio of soy protein to calcium carbonate suspension is 0.05%, preferably with 30 minutes of continuous stirring.
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Process route of the invention
Detailed Description
Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:
example 1:
(1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing with 2M NaOH to pH7.0, dialyzing with distilled water at 4 ℃ for 24h, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) weighing soybean protein isolate powder, dissolving in 0.33M calcium chloride solution to obtain 1% (w/v) soybean protein isolate solution, magnetically stirring at room temperature for 2h, standing at 4 deg.C overnight to completely hydrate protein, and adding sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1:3 and magnetically stirring at 600r for 30 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.25% (W/V) suspension, continuously stirring for 20 minutes without changing the rotating speed, adding glutamine transaminase, and stirring for 2 hours to prepare the calcium carbonate and soybean protein composite capsule. The capsule has non-uniform particle size, good embedding effect, poor stability, and excessive protein consumption.
Example 2:
(1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing with 2M NaOH to pH7.0, dialyzing with distilled water at 4 ℃ for 24h, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) soy protein isolate powder was weighed and dissolved in 0.33M calcium chloride solution to make 2% (w/v) soy protein isolate solution, magnetically stirred at room temperature for 2h, left overnight at 4 ℃ to allow complete hydration of the protein, and added sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1: 2 and magnetically stirring at 800r for 20 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.15% (W/V) suspension, continuously stirring for 25 minutes without changing the rotating speed, adding glutamine transaminase, and stirring for 2 hours to prepare the calcium carbonate and soybean protein composite capsule. The capsule has uniform particle size, good embedding effect, good stability, and excessive protein consumption.
Example 3:
(1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing with 2M NaOH to pH7.0, dialyzing with distilled water at 4 ℃ for 24h, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) soy protein isolate powder was weighed and dissolved in 0.33M calcium chloride solution to make 3% (w/v) soy protein isolate solution, magnetically stirred at room temperature for 2h, left overnight at 4 ℃ to allow complete hydration of the protein, and added sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1: 1 and magnetically stirred at 1000r for 10 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.05% (W/V) suspension, continuously stirring for 30 minutes without changing the rotating speed, adding glutamine transaminase, and stirring for 2 hours to prepare the calcium carbonate and soybean protein composite capsule. The capsule has uniform particle size, good embedding effect, good stability, and moderate protein dosage.
Example 4:
(1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing with 2M NaOH to pH7.0, dialyzing with distilled water at 4 ℃ for 24h, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) soy protein isolate powder was weighed and dissolved in 0.33M calcium chloride solution to make 5% (w/v) soy protein isolate solution, magnetically stirred at room temperature for 2h, left overnight at 4 ℃ to allow complete hydration of the protein, and added sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1: 0.5 mix and magnetically stir at 1200r for 5 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.01% (W/V) suspension, continuously stirring the suspension for 40 minutes without changing the rotating speed, adding glutamine transaminase, and stirring the suspension for 2 hours to prepare the calcium carbonate and soybean protein composite capsule. The capsule has non-uniform particle size, poor embedding effect, poor stability, and low protein consumption.
Claims (4)
1. A method for preparing a soybean protein and calcium carbonate composite capsule is characterized by comprising the following steps: (1) defatting the pulverized soybean powder with n-hexane at a ratio of 1:3(w/v) for 3 times, removing n-hexane in a fume hood, and mixing the n-hexane-removed soybean powder at a ratio of 1: dissolving 10(w/w) in distilled water, adjusting pH to 8.5 with 2M NaOH, and mechanically stirring the resulting slurry at 27 ℃ for 2h, followed by centrifugation at 9000 Xg for 20min, collecting supernatant and adjusting pH to 4.5 with 2M HCl, followed by centrifugation at 6000 Xg for 15min, dissolving the obtained precipitate in distilled water, neutralizing to pH7.0 with 2M NaOH, dialyzing at 4 ℃ for 24h with distilled water, then prefreezing at-40 ℃ for lyophilization, and grinding to obtain isolated soy protein powder; (2) weighing soybean protein isolate powder, dissolving in 0.33M calcium chloride solution to obtain 1-5% (w/v) soybean protein isolate solution, magnetically stirring at room temperature for 2h, standing at 4 deg.C overnight to completely hydrate protein, and adding sodium azide (0.02%, w/v) to inhibit microbial growth. 0.33M calcium chloride and 0.33M sodium carbonate 1: 0.5-1: 3, mixing, and magnetically stirring at 600-1200r for 5-30 minutes. (3) After the calcium carbonate is prepared, adding the hydrated soybean protein isolate to prepare 0.01-0.25% (W/V) suspension, continuously stirring for 20-40 minutes without changing the rotating speed, adding glutamine transaminase, and stirring for 2 hours to prepare the calcium carbonate and soybean protein composite capsule.
2. The method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the concentration of the prepared soy protein isolate solution is 3%, and the optimal proportion of calcium chloride to sodium carbonate is 1: 1.
3. the method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the preferable time of magnetic stirring after the calcium chloride and the sodium carbonate are mixed is 10 minutes, and the preferable speed of magnetic stirring of the suspension is 1000 r.
4. The method for preparing the soy protein and calcium carbonate composite capsule as claimed in claim 1, wherein: the preferred ratio of soy protein to calcium carbonate suspension is 0.05%, preferably with 30 minutes of continuous stirring.
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| CN202010019943.4A CN111000248A (en) | 2020-01-09 | 2020-01-09 | Method for preparing soybean protein and calcium carbonate composite capsule |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220039428A1 (en) * | 2020-08-05 | 2022-02-10 | Jiangnan University | Method to improve solubility of double hydrophobic proteins in water |
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| CN101779721A (en) * | 2010-01-25 | 2010-07-21 | 哈尔滨商业大学 | Method for preparing soybean protein |
| CN103230020A (en) * | 2013-04-15 | 2013-08-07 | 武汉工业学院 | Preparation method of protein short peptide chelated calcium |
| CN104938765A (en) * | 2015-07-17 | 2015-09-30 | 东北农业大学 | Preparation meted for high-stability soybean protein emulsion |
| CN108893428A (en) * | 2018-07-17 | 2018-11-27 | 广东科隆生物科技有限公司 | A kind of high enzyme activity glutamine transaminage bacterial strain and its application |
| CN109452447A (en) * | 2018-10-08 | 2019-03-12 | 东北农业大学 | A method of Pickering lotion is prepared using glycinin |
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2020
- 2020-01-09 CN CN202010019943.4A patent/CN111000248A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101779721A (en) * | 2010-01-25 | 2010-07-21 | 哈尔滨商业大学 | Method for preparing soybean protein |
| CN103230020A (en) * | 2013-04-15 | 2013-08-07 | 武汉工业学院 | Preparation method of protein short peptide chelated calcium |
| CN104938765A (en) * | 2015-07-17 | 2015-09-30 | 东北农业大学 | Preparation meted for high-stability soybean protein emulsion |
| CN108893428A (en) * | 2018-07-17 | 2018-11-27 | 广东科隆生物科技有限公司 | A kind of high enzyme activity glutamine transaminage bacterial strain and its application |
| CN109452447A (en) * | 2018-10-08 | 2019-03-12 | 东北农业大学 | A method of Pickering lotion is prepared using glycinin |
Non-Patent Citations (3)
| Title |
|---|
| ASHKAN MADADLOU,等: "Encapsulation of β-lactoglobulin within calcium carbonate microparticles", 《FOOD HYDROCOLLOIDS》 * |
| DAGANG LIU，等: "Effects of Calcium Carbonate Polymorph on the Structure and Properties of Soy Protein-Based Nanocomposites", 《MACROMOLECULAR BIOSCIENCE》 * |
| 李海萍,等: "大豆分离蛋白改性的研究进展", 《高分子通报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220039428A1 (en) * | 2020-08-05 | 2022-02-10 | Jiangnan University | Method to improve solubility of double hydrophobic proteins in water |
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