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Method for protecting and delaying unsaturated fatty acid from oxidation through lactoprotein microcapsule

A technology of unsaturated fatty acid and microcapsules, which is applied in the field of unsaturated fatty acid processing, can solve the problems of easy oxidation, etc., and achieve the effect of delaying oxidation, improving related performance and high efficiency

Inactive Publication Date: 2016-06-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application limitation of unsaturated fatty acids is that they are easily oxidized during storage, so embedding wall materials with excellent performance have good application prospects for the processing of unsaturated fatty acids

Method used

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  • Method for protecting and delaying unsaturated fatty acid from oxidation through lactoprotein microcapsule
  • Method for protecting and delaying unsaturated fatty acid from oxidation through lactoprotein microcapsule
  • Method for protecting and delaying unsaturated fatty acid from oxidation through lactoprotein microcapsule

Examples

Experimental program
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Effect test

Embodiment example 1

[0025] A kind of is with MPC485 as raw material, utilizes the method for delaying the oxidation of ricinoleic acid by MPC microcapsule wall material, and its specific process steps are as follows:

[0026] Example 1: Take 1kg of commercial concentrated milk protein MPC485 and rehydrate it, adjust the pH of the solution to 7.0, and then add 160g of ricinoleic acid and ultrapure water to a total mass of 8kg at 50°C in a constant temperature shaking water bath for 1 hour, stir evenly, and pre-homogenize for 2 minutes After that, it was continuously homogenized for 4 times in an ultra-high pressure homogenizer with a homogenization pressure of 28Mpa, and finally spray-dried at 105°C / 65°C. In addition, MPC was prepared from a solution without ricinoleic acid as a control group. In order to ensure the repeatability of the process, each type of solution was paralleled once. Under the condition of 25°C, the protein dissolution of the sample in the first 10 minutes in ultrapure water ...

Embodiment example 2

[0028] A kind of is with MPC485 as raw material, utilizes the method for delaying oleic acid oxidation of MPC microcapsule wall material, and its specific process steps are as follows:

[0029] Example 1: Take 600g of commercial concentrated milk protein MPC485 and rehydrate, adjust the pH of the solution to 7.0, and then add 100g of oleic acid and ultrapure water to a total mass of 4kg at 50°C in a constant temperature shaking water bath for 1 hour, stir evenly, and pre-homogenize for 2 minutes Continuously homogenize for 4 times in an ultra-high pressure homogenizer with a homogenization pressure of 28Mpa, and finally spray dry at 105°C / 65°C. In addition, MPC was prepared from a solution without oleic acid as a control group. In order to ensure the repeatability of the process, each type of solution was paralleled once. The protection of MPC microcapsule wall material to oleic acid was characterized by detecting the changes of POV and carbonyl value of milk powder during st...

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Abstract

The invention relates to a method for protecting and delaying unsaturated fatty acid from oxidation through a lactoprotein microcapsule. The unsaturated fatty acid (including unsaturated fatty acids, which are different in carbon atom number and double bond quantity, of oleic acid, ricinoleic acid, [alpha]-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, linoleic acid, dihomo-[gamma]-linolenic acid, [gamma]-linolenic acid, arachidonic acid, eicosatrienoic acid and the like, and vegetable or animal oil and fat rich in fatty acid, such as olive oil, aloe oil, safflower seed oil, castor oil, fish oil and the like) are under the protection of the lactoprotein microcapsule, the oxidation process of the fatty acid is retarded; the stability and the shelf life of a product are obviously improved. The method has the following advantages that I, a production and preparation technical process is simple, convenient and pollution-free; II, the obtained product unsaturated fatty acid lactoprotein microcapsule is better in solubility and higher in storage stability, and can also be used for producing multiple functional foods and healthcare products of a liquid milk beverage, high-protein acidophilus milk, cheese, a high-protein nutritional bar and the like.

Description

technical field [0001] The invention relates to a method for protecting and delaying the oxidation of unsaturated fatty acids through milk protein microcapsules, belonging to the field of unsaturated fatty acid processing. Background technique [0002] Fatty acids are the building blocks of fats. It generally consists of a carbon chain composed of 2 to 24 carbon atoms or more. When the carbon bonds in the fatty acid molecule are not all occupied by hydrogen, that is, the molecule contains double bonds (unsaturated bonds), it is called unsaturated fatty acid, and if it contains 2 or more, it is called highly unsaturated fatty acid or polyunsaturated fatty acid . Unsaturated fatty acids are liquid at room temperature. [0003] Unsaturated fatty acids have excellent physiological functions, such as cardiovascular protection, especially their antiarrhythmic effects, which can effectively reduce the morbidity and mortality of cardiovascular diseases. Omega-3 polyunsaturated f...

Claims

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Application Information

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IPC IPC(8): A23L3/3526A23L33/12A23P10/30
CPCA23L3/3526A23V2002/00A23V2200/02A23V2250/1862A23V2250/1872A23V2250/1874A23V2250/188A23V2250/5424
Inventor 周鹏胡锦华庄丰辰张洪超
Owner JIANGNAN UNIV
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