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Protein-chitosan complex coacervation food microcapsule system and preparation method thereof

A protein and complex coagulation technology, which is applied in food preparation, food ingredients, food science, etc., can solve the problems of expensive cross-linked products, easy to change color, and cross-linking effect is not as good as glutaraldehyde, etc., to achieve easy scale production, production The process is simple and easy, and the effect of improving stability

Active Publication Date: 2015-11-04
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Polyphenols such as tannic acid and tea polyphenols are rich in free phenolic hydroxyl groups that can form hydrogen bonds with proteins and polysaccharides, so they can be used for crosslinking complex coacervation microcapsules, but these compounds are prone to discoloration and have a characteristic taste
Genipin is the product of geniposide hydrolyzed by β-glucosidase, which can be combined with –NH 2 It is an excellent natural biological cross-linking agent, but its cross-linking product is blue and expensive
Transglutaminase can catalyze the cross-linking reaction between proteins, and has been widely used in the cross-linking of complex coacervation microcapsules, but its cross-linking effect is not as good as that of glutaraldehyde in many cases

Method used

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  • Protein-chitosan complex coacervation food microcapsule system and preparation method thereof

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Embodiment 1

[0028] The preparation method of protein-chitosan complex coagulation food microcapsule system in the present embodiment comprises the following steps:

[0029] 1. Firstly, prepare soybean protein isolate / sodium alginate aqueous solution: mix 2.1818g soybean protein isolate and 0.2182g sodium alginate and dissolve them in deionized water, keeping the mass ratio of soybean protein isolate and sodium alginate at 100:10. 10% (w / v) sodium hydroxide solution was used to adjust the pH to 8.0, stirred with a magnetic stirrer until completely dissolved, and the volume was adjusted to 100 mL to obtain a 2.4% (w / v) soybean protein isolate / sodium alginate aqueous solution.

[0030] 2. Dilute 1% (w / v) chitosan solution to 0.6% (w / v) with 1% (w / v) acetic acid solution, and then mix with the above 2.4% (w / v) soybean protein isolate / Sodium alginate aqueous solution is mixed in equal volumes, at this time, the mass ratio of soybean protein isolate to chitosan is 3.64:1, and the total solids ...

Embodiment 2

[0034] The preparation method of protein-chitosan complex coagulation food microcapsule system in the present embodiment comprises the following steps:

[0035] 1. First, prepare a soybean protein isolate / pectin solution: mix and dissolve 2.3857g soybean protein isolate and 0.0143g pectin into deionized water, keeping the mass ratio of soybean protein isolate and pectin at 100:0.6. 10% (w / v) sodium hydroxide solution was used to adjust the pH value to 7.0, stirred with a magnetic stirrer until it was completely dissolved, and the volume was adjusted to 100 mL to obtain a 2.4% (w / v) soybean protein isolate / pectin aqueous solution.

[0036] 2. Dilute 1% (w / v) chitosan solution to 0.8% (w / v) with 1% (w / v) acetic acid solution, and then mix with the above 2.4% (w / v) soybean protein isolate / The pectin solution was mixed in equal volumes. At this time, the mass ratio of soybean protein isolate to chitosan sugar was 2.98:1, and the total solids concentration of the solution was 1.6%...

Embodiment 3

[0040] The preparation method of protein-chitosan complex coagulation food microcapsule system in the present embodiment comprises the following steps:

[0041] 1. First prepare pea protein isolate / sodium alginate solution: mix and dissolve 0.0857g pea protein isolate and 0.0043g sodium alginate into deionized water, keeping the mass ratio of pea protein isolate and sodium alginate at 100:5.02. Adjust the pH value to 7.0 with 10% (w / v) sodium hydroxide solution, stir with a magnetic stirrer until completely dissolved, and dilute to 100 mL to obtain 0.09% (w / v) pea protein isolate / sodium alginate aqueous solution.

[0042] 2. Dilute 1% (w / v) chitosan solution to 0.01% (w / v) with 1% (w / v) acetic acid solution, and then mix with the above 0.09% (w / v) pea protein isolate / The sodium alginate solution was mixed in equal volumes. At this time, the mass ratio of pea protein isolate to chitosan was 8.57:1, and the total solids concentration of the solution was 0.05% (w / v). Adjust the...

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Abstract

The present invention provides a protein-chitosan complex coacervation food microcapsule system and a preparation method thereof. Proteins and sodium alginates or pectins are mixed and dissolved in an aqueous solution with a pH higher than 5.0, then mixed with a chitosan solution, and the pH value of the mixture is adjusted, and the mixture is stirred at a slow speed to conduct the complex coacervation reaction among protein-chitosan-sodium alginate or among protein-chitosan-pectin. The complex coacervation phase is collected after the mixture is centrifuged, then Ca2+ is added to enable the crosslinking reaction between -COO- and Ca2+ in the complex coacervation system, so that the stability of the protein-chitosan complex coacervation system is enhanced. The purpose of the crosslinking can be achieved just by controlling the added amount of sodium alginate or pectin and Ca2 + and the crosslinking time. The protein-chitosan complex coacervation food microcapsule system preparation method does not add any toxic and hazardous reagents, is simple and practicable, and safe and efficient in production process, is easy for large-scale production, and has broad market prospects for embedding various functional components.

Description

technical field [0001] The invention belongs to the field of embedding technology, and in particular relates to a protein-chitosan complex coacervation food microcapsule system and a preparation method thereof. Background technique [0002] Complex coacervation refers to the process of spontaneous liquid-liquid phase separation of two or more oppositely charged colloidal mixed systems under electrostatic interaction, in which the polyelectrolyte-rich phase is called the complex coacervate phase, and the other phase is the solvent phase. At present, the protein-polysaccharide complex coacervation system is the most studied in the food field. Since the complex coagulation reaction is based on the electrostatic interaction between polyelectrolytes, the complex coacervated phase and complex coacervated microcapsules obtained by this method are less stable to factors affecting electrostatic interactions such as environmental pH and ionic strength. It is easy to dissociate when i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/00A23L1/305
CPCA23V2002/00A23V2250/5488A23V2250/54252
Inventor 黄国清肖军霞李艳龙李有栋
Owner QINGDAO AGRI UNIV
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