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Preparation of arachin-carboxymethyl chitosan glycosylation nanoparticles and application thereof

A technology of carboxymethyl chitosan and globulin, which is applied in the field of functional health food nanocapsules, can solve the problems of low bioavailability and unstable EGCG properties, and achieves improved grafting effect, excellent performance and simple method. Effect

Pending Publication Date: 2019-04-16
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nature of EGCG is very unstable, and it is easily changed by external factors such as light, oxygen, temperature, pH, etc. EGCG is easily degraded, and its bioavailability is extremely low.

Method used

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  • Preparation of arachin-carboxymethyl chitosan glycosylation nanoparticles and application thereof
  • Preparation of arachin-carboxymethyl chitosan glycosylation nanoparticles and application thereof
  • Preparation of arachin-carboxymethyl chitosan glycosylation nanoparticles and application thereof

Examples

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Effect test

preparation example Construction

[0042] The preparation of peanut globulin among the present invention adopts following method:

[0043]Take 15.0g peanut defatted powder, dissolve in 100mL, pH 8.0, 0.2mol / L phosphate buffer solution, stir with a magnetic stirrer for 2h, centrifuge at 4°C, 8000rpm for 30min, take the supernatant and add a certain amount of ammonium sulfate Make it reach 40% saturation, dissolve and stir for 2 hours, centrifuge for 30 minutes, discard the supernatant, redissolve the precipitate in 20 mL of deionized water, stir and dissolve evenly, dialyze for 24 hours, and freeze-dry to obtain peanut globulin powder. The protein content is about 72% as measured by elemental analyzer EA3000.

Embodiment 1

[0045] (1) Preparation of peanut globulin-carboxymethyl chitosan glycosylation product by wet method:

[0046] Dissolve carboxymethyl chitosan and protein with a mass ratio of 0.5:1 in a certain amount of phosphate buffer solution (0.2mol / L, pH 8.0), control the protein concentration to 1mg / mL, and put it into Microwave catalytic synthesizer, set the reaction power to 300W, the reaction temperature to 70°C, the reaction time to 10min, set the constant temperature mode to carry out microwave synthesis, and obtain the primary wet glycosylation product.

[0047] (2) dry method prepares peanut globulin-carboxymethyl chitosan copolymer:

[0048] The primary glycosylation product prepared in step (1) was freeze-dried for 48 hours, then ground into powder, placed in a reaction vessel containing saturated potassium bromide, and the reaction humidity was controlled at 79%, and the reaction temperature was 50°C; Reaction 7 After 2 days, the reaction was cooled to terminate the reaction...

Embodiment 2

[0050] (1) Preparation of peanut globulin-carboxymethyl chitosan glycosylation product by wet method:

[0051] Dissolve carboxymethyl chitosan and protein with a mass ratio of 1:1 in a certain amount of phosphate buffer solution (0.2mol / L, pH 8.0), control the protein concentration to 2mg / mL, and mix thoroughly with magnetic stirring Put it into a microwave catalytic synthesizer, set the reaction power to 400W, the reaction temperature to 80°C, and the reaction time to 20min, and set the temperature constant mode to carry out microwave synthesis to obtain the primary wet glycosylation product.

[0052] (2) dry method prepares peanut globulin-carboxymethyl chitosan copolymer:

[0053] The primary glycosylation product prepared in step (1) was freeze-dried for 45 hours, then ground into powder, placed in a reaction vessel containing saturated potassium bromide, and the reaction humidity was controlled at 70%, and the reaction temperature was 70°C; Reaction 4 After 2 days, the r...

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Abstract

The invention relates to a novel composite glycosylation modification method. Arachnid and carboxymethyl chitosan are adopted as raw materials, a copolymer with the high stem grafting degree and goodthermal stability is prepared and applied to EGCG packaging, and the stability and the slow release performance of EGCG are improved. The method comprises the following steps that firstly, a microwavewet method is adopted for performing polysaccharide stem grafting modification on arachnid, then, dry method modification is performed on the preliminary wet method product, the glycosylation productwith the stem grafting rate being 51.9% is obtained, a homogenizing method is adopted for performing loading and packaging on EGCG to form a ternary compound, the EGCG maximum packaging rate of the compound is 93.89%, the EGCG anti-oxidation descending rate within the thermal treatment and storage period can be remarkably slowed down, EGCG is slowly released in a gastrointestinal solution, the sudden release phenomenon is effectively avoided, and the method can be widely applied to industries such as food and healthcare products.

Description

technical field [0001] The preparation of peanut globulin-carboxymethyl chitosan glycosylated nanoparticles and their application to loading and encapsulating EGCG belong to the technical field of functional health food nanocapsules. Background technique [0002] Peanuts are called "green milk" and are recognized as a healthy food in the world. They have great medicinal effects in reducing cholesterol levels and improving human immunity. Under the traditional processing technology of peanut, the protein will be severely denatured and the biological activity will be damaged, which limits its development and utilization in food processing. Peanut protein products have many advantages such as low cost and high quality, and have good solubility, emulsification and emulsification stability, gelation, water retention, thermal stability, tissue formation and fiber formation. Protein is a high-molecular polymer with a spatial structure composed of various amino acids. It has the ch...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/125A23L33/185A23P10/30
CPCA23V2002/00A23L33/105A23L33/125A23L33/185A23P10/30A23V2250/214A23V2250/511
Inventor 熊春华翁凡舒方静邱佳欢姚兰英沈忱郑群雄钟贻馨吝宝红
Owner ZHEJIANG GONGSHANG UNIVERSITY
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