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Method for characterizing flowability of specific components of emulsion

A technology with specific composition and fluidity, which is applied in the field of food analysis to achieve better fixation effect, short detection time, high intuitiveness and accuracy

Active Publication Date: 2021-05-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In addition, there are no relevant public reports on the characterization methods for the fluidity of specific components of emulsions. Therefore, this blank area needs to be filled urgently

Method used

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  • Method for characterizing flowability of specific components of emulsion
  • Method for characterizing flowability of specific components of emulsion
  • Method for characterizing flowability of specific components of emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Emulsion in the milk-peanut aqueous phase oil extraction process that embodiment 1 food processing technology produces

[0047] (1) Preparation of observation samples: The peeled peanuts were crushed into pulp by a traditional Chinese medicine grinder, and the emulsion and free oil were generated through one alkali extraction and two alkali extractions.

[0048] Take 10 μL of emulsion samples, mix them with 0.1 mg / mL Nile Red at a ratio of 5:1 (v / v), and stain in the dark for more than 30 minutes, take 2 μL of samples and place them on a gridded lysine-based glass slide quickly and gently cover with a coverslip.

[0049] (2) Adjust the working parameters of the laser confocal microscope:

[0050] Excited by an Ar+ laser with an excitation wavelength of 514nm, observed with a ×63 oil lens, the scanning range Frame Size (nm) is 512*512, and the rest of the parameters are the same as Table 1, that is, the range of emitted light and reception is 538-740nm, and the pinhole ...

Embodiment 2

[0055] Example 2: Natural milk - breast milk

[0056] Natural milk includes all natural milk, such as human milk (also called breast milk) and other non-human milk, and breast milk is selected as an example in this embodiment. The fat in breast milk exists in the form of milk fat globules of different sizes. The milk fat globule membrane (MFGM) accounts for about 2% to 6% of the fat globule weight. It is composed of phospholipids, glycolipids, proteins, and rich in cholesterol and sheath. The loose network structure composed of lipid raft domains of phospholipids has a complex structure. Among them, the crescent area refers to the protruding substance attached to the human milk fat globule HMFGs, which is interpreted by related literature as the cytoplasmic remnants of the lactating cells connected to the HMFGs when they are secreted. It is named the crescent area because of its shape, precisely Determining the origin of the cytoplasmic crescent on fat globules may further el...

Embodiment 3

[0068] Example 3: Nanoemulsions - Nanoemulsions were prepared by dissolving catechins and powdered zein in ethanol.

[0069] Take 2g of catechin and powdered zein respectively, dissolve them in 20g of ethanol, stir to fully mix. Take 10 μL samples, mix them with 0.1 mg / mL Nile Blue at 5:1 (v / v), and stain them in the dark for more than 30 minutes. Take 2 μL samples and place them on gridded lysine-based glass slides. Quickly and gently cover with a coverslip.

[0070] (2) Adjust the working parameters of the laser confocal microscope:

[0071] Excited by a He-Ne laser with an excitation wavelength of 633nm, observed with a ×63 oil immersion lens, the scanning range FrameSize (nm) is 512*512, and the rest of the parameters are the same as in Table 1, that is, the emission light receiving range is 538-740nm, and the pinhole is 128.1AU, the gain value is 700.

[0072] (3) Set the bleaching parameters of the probe:

[0073] Select the bleaching area size of 10pixel to bleach t...

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Abstract

The invention discloses a method for characterizing flowability of specific components of an emulsion, which comprises the following steps: firstly, preparing a latticed lysine slide, mixing a single emulsion molecule with a fluorescent probe, fixing, and then acquiring an image and data of fluorescence recovery after the specific components of the emulsion to be detected are bleached by using a laser confocal microscope; and comparing and analyzing the flowability of different specific components according to the calculated time value (t1-half) when the fluorescence recovers to 1 / 2 of the final stable value, the diffusion coefficient (K) and the proportion (F1 mobile fraction) of the dynamic molecules. The laser confocal microscope and the fluorescent probe are combined, and compared with a traditional method, emulsion molecules in a visual field can be conveniently counted and counted; the flowability of specific components of the emulsion can be more intuitively represented; and evaluation indexes for accurate flowability of emulsion molecules are added, and a novel method for exploring and researching the emulsifying property on the oil-water interface is provided.

Description

technical field [0001] The invention belongs to the technical field of food analysis, and in particular relates to a method for characterizing the fluidity of a specific component of an emulsion. Background technique [0002] An emulsion is a dispersion system in which one liquid is dispersed in another immiscible liquid in the form of liquid droplets. The emulsion is generally opaque and milky white. The diameter of the droplet is mostly between 100nm and 10μm, which can be observed with a general optical microscope. Emulsions can be divided into two types: oil-in-water and water-in-oil. The stability of food emulsion determines the structure, taste and stability of the food. The formation law and stability mechanism of the emulsification system are the key difficulties in the study of emulsion stability. In the field of food, common emulsion systems include natural milk, Pickering emulsion, microemulsion and nanoemulsion and other nanoparticle delivery systems, etc., al...

Claims

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Application Information

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IPC IPC(8): G01N1/28G01N11/00G01N21/64
CPCG01N1/28G01N11/00G01N21/6428
Inventor 陈晨韦伟李靖雯
Owner JIANGNAN UNIV
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