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Stable-protein high-internal-phase oil-in-water emulsion and preparation method thereof

A protein solution and protein technology, applied in the field of emulsion preparation, to achieve the effects of good viscoelasticity, broad application space and wide sources

Inactive Publication Date: 2018-10-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, the high internal phase oil-in-water emulsion prepared from natural or simply processed protein belongs to a new type of high internal phase oil-in-water emulsion. The preparation of this emulsion is very innovative, challenging and promising

Method used

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  • Stable-protein high-internal-phase oil-in-water emulsion and preparation method thereof
  • Stable-protein high-internal-phase oil-in-water emulsion and preparation method thereof
  • Stable-protein high-internal-phase oil-in-water emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Accurately weigh 1 g of sodium caseinate spray-dried sample, disperse it in 99 g of distilled water (the default density of distilled water is 1.00 g / mL), and stir continuously at room temperature for 2 hours to fully disperse the protein.

[0035] (2) Put the obtained sodium caseinate dispersion at 4°C for 12 hours at low temperature (add sodium azide with a mass concentration of 0.02g / 100g to the protein dispersion before standing to prevent the growth of microorganisms), so that the protein is fully hydrated. to obtain a sodium caseinate stock solution that is 1g / 100g in mass concentration.

[0036] (3) Before preparing the emulsion, stir the sodium caseinate stock solution at room temperature for 0.5 h to bring the temperature back to room temperature and promote the uniform dispersion of the protein.

[0037] (4) Take 4.5mL, 4.0mL, 3.5mL, 3.0mL, 2.5mL, 2.0mL, 1.5mL, 1.25mL, 1.0mL, 0.5mL, 0.45mL and 0.4mL of sodium caseinate stock solution in 2.0mL cm vials as ...

Embodiment 2

[0044] According to the method of Example 1, a concentrated high internal phase oil-in-water emulsion stable with bovine serum albumin was prepared. The deproteinized sample was replaced by bovine serum albumin freeze-dried samples, the oil phase was replaced by soybean oil, and the emulsification method was replaced by first shear homogenization (shear rate: 5000rpm, shear time: 2min) and then ultrasonic homogenization (ultrasonic power: 285W, Ultrasonic intermittent time is 3s, and ultrasonic treatment total time is 2min), other operation is the same as embodiment 1. The comparison operation was shear homogenization using only the same parameters. After the emulsion is left to stand and the stratification is stable, all the water phase precipitated at the bottom is extracted with a syringe with a needle. The recovery rate of the water phase exceeds 92%, and the remaining emulsified layer is an oil-in-water emulsion with a volume percentage of the oil phase exceeding 75%. Th...

Embodiment 3

[0046] According to the method of Example 1, a concentrated high internal phase oil-in-water emulsion with stable lysozyme was prepared, the protein was removed and replaced with lysozyme freeze-dried sample, the oil phase was replaced with peanut oil, and the emulsification method was replaced with shear homogenization (shear) The cutting rate is 5000rpm, and the shearing time is 2min) and high-pressure micro-jet homogenization (the homogenization pressure is 40MPa, and the number of times of treatment is 1 time), other operations are the same as in Example 1. The comparison operation is the shear homogenization using only the same parameters or the first shear homogenization and then the ultrasonic homogenization according to the method described in Example 2. After the emulsion is left to stand and the stratification is stable, all the water phase precipitated at the bottom is extracted with a syringe with a needle. The recovery rate of the water phase exceeds 92%, and the r...

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Abstract

The invention belongs to the technical field of emulsion preparation, and discloses a stable-protein high-internal-phase oil-in-water emulsion and a preparation method thereof. The method comprises the following steps: a protein is dispersed into water, after the protein is fully hydrated, an aqueous phase protein solution is obtained, an oil phase is added, emulsification is performed, and therefore the stable-protein high-internal-phase oil-in-water emulsion is obtained. The method disclosed by the invention does not need any coagulants or surfactants, and the obtained high-internal-phase oil-in-water emulsion has good viscoelasticity, high heat stability and storage stability, and an excellent protection or controlled release effect on the oil phase; and the emulsion has good gelling performance, strong plasticity and remoldability, facilitates further processing, and has good application prospects in the fields of chemical products, daily chemicals, pharmaceuticals, food and healthcare products.

Description

technical field [0001] The invention belongs to the technical field of emulsion preparation, and in particular relates to a protein-stabilized high internal phase oil-in-water emulsion and a preparation method. Background technique [0002] High internal phase emulsions usually refer to emulsions with a volume percentage of the dispersed phase (internal phase) greater than 74%. They have excellent application status and great application potential in chemical products, daily chemical products, pharmaceuticals, food and health care products industries. However, the preparation and stabilization of common high internal phase emulsions usually require a large amount of surfactants, and these surfactants are usually produced in the production process or have adverse factors to human health or the ecological environment. Therefore, the use of harmless, environmentally friendly or degradable emulsifiers to prepare high internal phase emulsions has very important social, environmen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/11C08J3/09C08L89/00
CPCC08J3/092C08J3/095C08J3/11C08J2389/00
Inventor 唐传核许彦腾
Owner SOUTH CHINA UNIV OF TECH
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