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Preparation method and application of casein-carrageenan self-loading nano-microcapsules

A technology of nano-microcapsules and casein, which is applied in the fields of application, food shaping, and the function of food ingredients, etc., can solve problems such as instability and difficulty in mixing uniformly, and achieve improved thermal stability, broad research value, protection and The effect of thermal stability

Inactive Publication Date: 2019-06-21
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since natural capsanthin is an oil-soluble pigment, it is unstable under the conditions of high temperature, light and pro-oxidants, and in addition, it is difficult to mix evenly with other base materials in food processing.

Method used

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  • Preparation method and application of casein-carrageenan self-loading nano-microcapsules
  • Preparation method and application of casein-carrageenan self-loading nano-microcapsules
  • Preparation method and application of casein-carrageenan self-loading nano-microcapsules

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Effect test

Embodiment 1

[0046] The preparation method of casein-carrageenan self-loading nano-microcapsules in the present embodiment comprises the following steps:

[0047] (1) Preparation of casein glycosylated copolymer: Dissolve casein in phosphate buffer, the pH of phosphate buffer is 7, magnetically stir at room temperature, prepare casein homogeneous solution, the concentration of casein homogeneous solution It is 2mg / ml, ultrasonic treatment under 250w power 5s-on, 5s-off; add carrageenan after collecting samples, the molar ratio of casein to carrageenan is 0.3:1, preferably 0.5:1, the relative Humidity is 70%, mixed evenly and freeze-dried, then the sample is ground into powder, and passed through a 120-mesh sieve, placed in a reaction vessel containing saturated potassium bromide and the reaction temperature is controlled at 40 ° C, pH is 7; Reaction 22 Hours later, the reaction was cooled to terminate the reaction, and the casein glycosylated copolymer was obtained.

[0048] As a preferen...

Embodiment 2

[0052] The preparation method of casein-carrageenan self-loading nano-microcapsules in the present embodiment comprises the following steps:

[0053] (1) Preparation of casein glycosylated copolymer: Dissolve casein in phosphate buffer, the pH of phosphate buffer is 7.4, magnetically stir at room temperature, prepare casein homogeneous solution, the concentration of casein homogeneous solution 2mg / ml, ultrasonic treatment under 250w power 5s-on, 5s-off; add carrageenan after collecting samples, the molar ratio of casein to carrageenan is 0.5:1, the relative humidity in the reaction vessel is 79%, mix After uniformity and freeze-drying, the sample was then ground into powder and passed through a 120-mesh sieve, placed in a reaction vessel containing saturated potassium bromide and the reaction temperature was controlled at 60°C and the pH was 7.5; the reaction was terminated by cooling after 24 hours of reaction, That is, the casein glycosylated copolymer is obtained.

[0054]...

Embodiment 3

[0058] The preparation method of casein-carrageenan self-loading nano-microcapsules in the present embodiment comprises the following steps:

[0059] (1) Preparation of casein glycosylated copolymer: Dissolve casein in phosphate buffer, the pH of phosphate buffer is 8, magnetically stir at room temperature, prepare casein homogeneous solution, the concentration of casein homogeneous solution 2mg / ml, ultrasonic treatment under 250w power 5s-on, 5s-off; add carrageenan after collecting samples, the molar ratio of casein to carrageenan is 0.8:1, the relative humidity in the reaction vessel is 80%, mix Freeze-dry after uniformity, then grind the sample into powder, pass through a 120-mesh sieve, place in a reaction vessel containing saturated potassium bromide and control the reaction temperature at 80°C, pH 8; cool to terminate the reaction after 26 hours of reaction, That is, the casein glycosylated copolymer is obtained.

[0060] As a preference, the molecular weight of the co...

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Abstract

The invention provides a method of preparing new-type casein glycosylated products and the casein glycosylated products can form new-type nanoparticles through self-assembly. The method specifically relates to the following processes: with casein and charged polysaccharide carrageenan as raw materials, performing an ultrasonic dry-process Maillard reaction to achieve a graft copolymerization reaction between the casein and the charged polysaccharide carrageenan so as to obtain a casein-polysaccharide copolymer; and performing ultrasonic treatment on the casein-polysaccharide copolymer so as to obtain glycosylated self-assembly nano-microcapsules. The nano-microcapsules are applied to microencapsulated capsanthin in food. The nanoparticles which are the new-type casein glycosylated products can effectively protect PRP, improve the thermal stability of the PRP and prolong the shelf life of merchandise.

Description

technical field [0001] The invention relates to a method for preparing glycosylated casein self-loaded nano-microcapsules and the preparation of encapsulated capsanthin, belonging to the technical field of food additive nano-capsules. Background technique [0002] Capsanthin is a natural red pigment extracted from pepper, and its main components are capsanthin and capsanthin. Due to its good coloring property and bright colors, it is widely used in various food additives. Capsanthin will not cause side effects to the human body, and has special effects such as nutrition, health care, and radiation protection. It not only improves the color of food, but also can increase the content of carotenoids in the human body, such as zeaxanthin and β-carotene. etc., have certain nutritional value and health care functions, and have been identified as natural food additives with unlimited use by the FAQ of the United States, the United Kingdom, WHO, EEC and China. [0003] PRP is curr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P10/30A23L29/256A23L29/00A23L5/43
CPCA23L5/43A23L29/05A23L29/256A23P10/30A23V2200/00A23V2250/21
Inventor 熊春华邱佳欢闵敏范卓莹沈忱
Owner ZHEJIANG GONGSHANG UNIVERSITY
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