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High-stability potato peptide emulsion and preparation method thereof

A high stability, emulsion technology, applied in the direction of food homogenization, food ingredients as antioxidants, food science, etc., can solve problems such as toxicity and health hazards, achieve poor stability, high emulsifying activity, and improve residents' diet. Nutrition and Health Effects

Inactive Publication Date: 2017-07-21
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the use of synthetic antioxidants is heavily regulated due to their potential health hazards and toxicity

Method used

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  • High-stability potato peptide emulsion and preparation method thereof
  • High-stability potato peptide emulsion and preparation method thereof
  • High-stability potato peptide emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method (1) of embodiment 1 sweet potato peptide

[0031] Use sweet potato as raw material, after cleaning, add 0.2% citric acid aqueous solution (containing Vc concentration of 0.05%) according to the solid-to-liquid ratio of 2:1, beat, filter to remove slag, centrifuge to remove starch, carry out ultrafiltration concentration, and then the concentrate is mixed with Tris -HCl buffer mixed (the final protein concentration is g:mL=1:30) was used as the substrate, and then alkaline protease Alcalase was added to the substrate, and Alcalase was mixed with the substrate at the ratio of g:mL=1:25, and then Enzymolysis at 57°C and 300MPa for 60 minutes, desalination, concentration, and freeze-drying to obtain sweet potato peptide.

Embodiment 2

[0032] The preparation method (2) of embodiment 2 sweet potato peptides

[0033] Use sweet potato as raw material, after washing, add 0.4% citric acid aqueous solution (containing 0.1% Vc concentration) according to the solid-to-liquid ratio of 2:1, beat, filter to remove slag, centrifuge to remove starch, then carry out ultrafiltration concentration, and then the concentrate is mixed with Tris -HCl buffer mixed (the final protein concentration is g:mL=1:40) was used as the substrate, and then alkaline protease Alcalase was added to the substrate, and Alcalase was mixed with the substrate at the ratio of g:mL=1:20, and then Enzymolysis at 50°C and 200MPa for 30 minutes, desalination, concentration, and freeze-drying to obtain sweet potato peptide.

Embodiment 3

[0034] The preparation method (3) of embodiment 3 sweet potato peptides

[0035] Use sweet potato as raw material, after cleaning, add 0.5% citric acid aqueous solution (containing Vc concentration of 0.02%) according to the solid-to-liquid ratio of 2:1, beat, filter to remove slag, centrifuge to remove starch, then carry out ultrafiltration concentration, and then mix the concentrate with Tris -HCl buffer mixed (the final protein concentration is g:mL=1:40) was used as the substrate, and then alkaline protease Alcalase was added to the substrate, and Alcalase was mixed with the substrate at the ratio of g:mL=1:20, and then Enzymolysis at 55°C and 100MPa for 30 minutes, desalination, concentration, and freeze-drying to obtain sweet potato peptides.

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PUM

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Abstract

The invention discloses a high-stability potato peptide emulsion and a preparation method thereof. The preparation method of the potato peptide emulsion comprises the following steps that (1) a potato peptide water solution and vegetable oil are mixed, and a fresh emulsion is obtained after homogenizing; (2) the fresh emulsion is processed with a high pressure homogenizing cooperated with high static pressure method, and the high-stability potato peptide emulsion is obtained. The provided potato peptide emulsion has high emulsification stability and oxidation stability, can be taken as the raw material for preparing functional food, can improve the potato processed product added value and has a wide application prospect in the fields of foods, cosmetics and the like. The provided preparation technology is simple, and the high-stability potato peptide emulsion is easy for industrialization production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a highly stable yam peptide emulsion and a preparation method thereof. Background technique [0002] The problem of oxidative deterioration of oil has important economic significance in the production of fat-containing emulsion food. In the process of food processing and cooking, the oxidation of unsaturated lipids will not only produce bad smell and taste, but also reduce the nutritional quality and safety of food through the formation of secondary reaction products. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and propyl gallate delay lipid peroxidation in foods. However, the use of synthetic antioxidants is strictly regulated due to their potential health hazards and toxicity. Therefore, the use of natural antioxidants from food sources to inhibit lipid oxidation in emulsions has attracte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L3/3526A23L3/3517
CPCA23L3/3517A23L3/3526A23V2002/00A23V2200/02A23V2200/30A23V2250/18A23V2250/55A23V2300/26
Inventor 木泰华张苗
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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