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Zein-chitosan composite agglomerate and multi-mode ultrasonic preparation method

A technology of zein and complex coagulation, which is applied in food science and other fields, can solve the problems of poor coagulation effect and low embedding efficiency of bioactive components, and achieve the effects of long release time, increased added value and good stability

Pending Publication Date: 2017-07-14
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, proteins and polysaccharides are two kinds of macromolecules with different properties after all. They are aggregated only through simple self-assembly method, the aggregation effect is poor, and the embedding efficiency of the aggregates on bioactive components is low.

Method used

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  • Zein-chitosan composite agglomerate and multi-mode ultrasonic preparation method
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  • Zein-chitosan composite agglomerate and multi-mode ultrasonic preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0053] Embodiment 1-6 (do not add ultrasonic)

[0054] The ratio of zein and chitosan is shown in Table 1, and the molecular weight of chitosan is 100,000 Daltons.

[0055] The zein-chitosan complex aggregate is prepared according to the following steps:

[0056] (1) Dissolve zein in 70% ethanol to obtain a solution with a zein concentration of 0.06 g / mL, stir magnetically until completely dissolved; centrifuge at low temperature (4°C) for 10 min at 8000 r / min; take 0.75 mL Supernatant, disperse dropwise into 2mL deionized water under the condition of vortex shaking;

[0057] (2) Add resveratrol into the above mixed solution under the condition of avoiding light, so that the mass ratio of zein and resveratrol is 10:1.

[0058] (3) Chitosan is put into the above-mentioned mixed solution according to a certain ratio, and the mass ratio of zein and chitosan is shown in Table 1.

[0059] (4) Stand still at room temperature for 6 hours to obtain the zein-chitosan complex coacerv...

Embodiment 7-10

[0067] Embodiment 7-10 (add ultrasonic)

[0068] Zein: 1 part;

[0069] Chitosan: 1 part, the molecular weight of chitosan is 100,000 Daltons.

[0070] The zein-chitosan complex aggregate is prepared according to the following steps:

[0071] (1) Dissolve zein in 70% ethanol to obtain a solution with a zein concentration of 0.06 g / mL, stir magnetically until completely dissolved; centrifuge at low temperature (4°C) for 10 min at 8000 r / min; take 0.75 mL Supernatant, disperse dropwise into 2mL deionized water under the condition of vortex shaking;

[0072] (2) Add resveratrol into the above mixed solution under the condition of avoiding light, so that the mass ratio of zein and resveratrol is 10:1.

[0073] (3) Put chitosan into the above mixed solution in a certain proportion, the mass ratio of zein and chitosan is 1:1.

[0074](4) Simultaneously perform multi-frequency mode ultrasonic treatment under light-proof conditions, wherein the multi-frequency ultrasonic treatment...

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Abstract

The invention discloses a zein-chitosan composite agglomerate and a multi-mode ultrasonic preparation method, and belongs to the technical field of food embedding. The zein-chitosan composite agglomerate is prepared from the following raw materials in parts by weight: 1-10 parts of zein, and 1-2.5 parts of chitosan. According to the invention, the chitosan is added into the zein so as to change high-level structure of the zein, and thus, the structure of the zein is opened up and the active groups are exposed; and small aggregates form by proteins and polysaccharides, so that hydrophobic interaction of the aggregates are promoted so as to form nanometer particles, and thus, basis is provided for bio-active ingredient embedding. Moreover, a multi-mode ultrasonic treatment technology is used during the preparation process of the zein-chitosan composite agglomerate embedding resveratrol according to the invention so as to promote cross-linking of the protein and the polysaccharides to form agglomerates by a physical method, so that hydrophobic interaction of the aggregates are promoted so as to form nanometer particles, and thus, basis is provided for bio-active ingredient embedding.

Description

technical field [0001] The invention relates to the technical field of food embedding, in particular to a method of using zein and chitosan as raw materials, adopting multi-mode ultrasonic treatment to prepare composite aggregates and embedding resveratrol. Background technique [0002] Bioactive ingredients such as vitamins, unsaturated fatty acids, polyphenolic compounds or probiotics have the function of regulating the physiological functions of the human body, and can delay and prevent the occurrence of chronic diseases. However, the above active ingredients are sensitive to factors such as temperature, oxygen, light, pH, and metal ions during food processing and storage, and are prone to structural changes such as oxidation, isomerization, aggregation, or degradation, resulting in reduced or lost biological activity. Furthermore, hydrophobic and amphiphilic active ingredients have very low solubility in water. These largely limit the application of bioactive ingredient...

Claims

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Application Information

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IPC IPC(8): A23L29/00
Inventor 任晓锋张熙梁秋芳胡笛
Owner JIANGSU UNIV
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