Method for preparing curcumin homogeneous emulsion with whey protein isolate glycosylation reaction product, and curcumin homogeneous emulsion

Abstract

The invention discloses a method for preparing curcumin homogeneous emulsion with a whey protein isolate glycosylation reaction product, and the curcumin homogeneous emulsion. The method includes thefollowing steps: 1) the step of preparing a whey protein isolate glycosylation reaction product; 2) the step of preparing a glycosylated protein-polyphenol complex; and 3) the step of preparing the curcumin homogeneous emulsion. The good emulsifying and interface properties of the glycosylated protein-polyphenol nano-complex can effectively inhibit the coalescence phenomenon between oil droplets,so that the liquid droplets of the emulsion can show good uniformity, and the uniformity of emulsion droplets is directly related to storage stability; and glycosylation reaction can make protein formmore dense and thicker interface layers at the externals of the oil droplets loading active substances, and the interface layers can inhibit the interaction between the active substances and a pro-oxidant (metal ions, free radicals and dissolved oxygen).

Description

Technical field [0001] The invention belongs to the field of food science and engineering technology, and more specifically, relates to a method for preparing a curcumin uniform emulsion from a whey protein isolate glycosylation reaction product and a curcumin uniform emulsion. Background technique [0002] The technical scheme of the present invention belongs to the field of food science and engineering technology, and specifically relates to a method for preparing a curcumin homogeneous emulsion from a whey protein isolate glycosylation reaction product. [0003] Protein-polysaccharide complexes can be formed through electrostatic interactions or covalent bonds, however, only covalently linked complexes are more stable in severe environments. The protein-polysaccharide complex prepared by glycosylation reaction has high tolerance to changes in pH, temperature and particle strength, and has an inhibitory effect on proteolysis and oxidation. Curcumin is a natural pigment with vari...

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Problems solved by technology

Due to its own structural characteristics, it is prone to degradation under alkaline conditions, resulting in loss of stability and biological activity

Due to the advantages of biocompatibility and simple preparation process, the oil-in-water (O / W) emulsion delivery system has been widely developed and used to protect curcumin from isomerization, oxidation and degradation. However, conventional proteoglycans The emulsion embedding system is easily affected by the processing technology, and the stability of the emulsion is affected by the external environment. It is easy to aggregate and cause the precipitation of active substances in the emulsion. The antioxidant inhibition effect of the emulsion on the active substances is reduced, and the bioavailability of the active substances is further reduced.

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