High-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin and preparation method of high-internal-phase emulsion

Abstract

The invention belongs to the technical field of emulsions, and discloses a high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin and a preparation method of thehigh-internal-phase emulsion. The method comprises the following steps: dissolving soybean protein isolate in distilled water to obtain a soybean protein isolate solution; dissolving pectin in distilled water, and adjusting the pH value to obtain a pectin solution; mixing the soybean protein isolate solution with the pectin solution; adjusting the pH value of the solution to 3.0-11.0; mixing the obtained solution with vegetable oil containing quercetin in proportion, then carrying out ultrasonic treatment, and carrying out centrifuging to obtain the high-internal-phase emulsion of soybean protein isolate-pectin compound stabilized quercetin. According to the invention, no surfactant is needed, and the obtained oil-in-water type emulsion is small in particle size, good in viscoelasticity and high in stability and has an excellent protection or controlled release effect on quercetin. The preparation method is low in instrument requirement, the method is simple and is easy to operate, andgood prospects are achieved in application aspects of novel nutrient substance conveying carriers and food structure modification base materials.

Description

technical field [0001] The invention relates to the technical field of emulsion preparation, and more specifically relates to a high internal phase emulsion in which a soybean protein isolate-pectin complex stabilizes quercetin and a preparation method thereof. Background technique [0002] Quercetin is a polyol hydroxy flavonoid compound that exists widely in nature. Its phenolic hydroxyl active site endows quercetin with physiological functions such as anti-cancer, anti-inflammation, and anti-oxidation. It is unstable, has poor physicochemical and pharmacokinetic properties, is difficult to transport in the body through intravenous administration, and has low oral bioavailability, which greatly limits the application of quercetin in the food industry and pharmaceutical industry. Therefore, how to effectively entrap quercetin to improve its stability and thereby improve the bioavailability of quercetin has become a problem. In the face of such problems, the traditional meth...

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Problems solved by technology

[0002] Quercetin is a polyol hydroxy flavonoid compound that exists widely in nature. Its phenolic hydroxyl active site endows quercetin with physiological functions such as anti-cancer, anti-inflammation, and anti-oxidation. Unstable, with poor physicochemical and pharmacokinetic properties, intravenous administration is difficult to transport in vivo and oral bioavailability is low, which greatly limits the application of quercetin in the food industry and pharmaceutical industry

Therefore, how to effectively entrap quercetin to improve its stability and thereby improve the bioavailability of quercetin has become a problem. In the face of such problems, the traditional method is to change its chemical structure or add surfactants, but this It is difficult to guarantee the safety of the product, and the construction of a food protein-polysaccharide stable emulsion delivery system is an important way to improve the bioavailability and stability of hydrophobic active ingredients, and the food protein-polysaccharide emulsion itself is an important class of food matrix ground, with good nutritional value

[0003] Chinese invention patent application 201610375510.6 discloses a preparation method of edible protein-stabilized Pickering emulsion. The application stabilizes the emulsion by adding wheat prolamin-chitosan without any surfactant, but the emulsion prepared by this method The particle size is large, and the base material selected is wheat prolamin, which is not resistant to strong acid, and the loaded active substance has already been released when it reaches the stomach, and cannot be released in the intestine, so it is only suitable for targeted sustained release in the stomach or for External application

[0004] Chinese invention patent application 201611004761.X discloses a method of using zein to prepare a high internal phase gel-like emulsion, but this method is based on first preparing protein colloids through tedious chemical or physical methods (such as anti-solvent method) On the basis of particles, the operation is inconvenient and the cost is high, and the isoelectric point of zein is about 6.2, which has strong hydrophobicity, which makes phase inversion easily occur in the process of forming a high internal phase emulsion. Therefore, using It is more important to prepare new high internal phase oil-in-water emulsions from natural or simply processed proteoglycans

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