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Method for preparing Pickering emulsion by using modified glycinin micelles

A technology of soybean globin and micelles, which can be used in food ingredients as pH modifiers, applications, food ultrasonic treatment, etc., can solve the problems of limited applications, achieve good amphiphilicity, easy operation, and good food safety The effect of sex and environmental compatibility

Active Publication Date: 2022-01-07
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the natural state, SG has a compact molecular structure, and most active groups are wrapped inside the spherical structure, which limits its application in food

Method used

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  • Method for preparing Pickering emulsion by using modified glycinin micelles
  • Method for preparing Pickering emulsion by using modified glycinin micelles
  • Method for preparing Pickering emulsion by using modified glycinin micelles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] First, grind soybean meal into powder, pass through a 100-mesh sieve to obtain fine powder; fully mix soybean powder with distilled water 1:15 (g / mL), adjust the pH of the suspension to 7.5 with 1mol / L NaOH, and stir at room temperature for 2 hours; Centrifuge for 30min (9000g, 4°C), keep the supernatant; add NaHSO with a final concentration of 1.04g / L 3 Stir evenly, let stand for 30 minutes, adjust the pH to 6.4; hydrate in a refrigerator at 4°C for 16 hours, then centrifuge for 20 minutes (6500g, 4°C), completely dissolve the precipitate in distilled water, adjust the pH to 7.5, and then dialyze for 48 hours, controlled by an ice box The ambient temperature is below 4°C; pre-freeze at -80°C and freeze-dry for 48 hours to obtain SG powder for use.

[0063] Take an appropriate amount of the above SG powder, add deionized water, stir at room temperature for 2 hours, put it in a refrigerator at 4°C to hydrate overnight to fully dissolve; centrifuge for 20 minutes (8000g, ...

Embodiment 2

[0066] First, grind soybean meal into powder, pass through a 100-mesh sieve to obtain fine powder; fully mix soybean powder with distilled water 1:15 (g / mL), adjust the pH of the suspension to 7.5 with 1mol / L NaOH, and stir at room temperature for 2 hours; centrifuge Centrifuge for 30min (9000g, 4°C), keep the supernatant; add NaHSO with a final concentration of 1.04g / L 3 Stir evenly, let stand for 30 minutes, adjust the pH to 6.4; hydrate in a refrigerator at 4°C for 16 hours, then centrifuge for 20 minutes (6500g, 4°C), completely dissolve the precipitate in distilled water, adjust the pH to 7.5, and then dialyze for 48 hours, controlled by an ice box The ambient temperature is below 4°C; pre-freeze at -80°C and freeze-dry for 48 hours to obtain SG powder for use.

[0067] Take an appropriate amount of the above SG powder, add deionized water, stir at room temperature for 2 hours, put it in a refrigerator at 4°C to hydrate overnight to fully dissolve; centrifuge for 20 minut...

Embodiment 3

[0070] First, grind soybean meal into powder, pass through a 100-mesh sieve to obtain fine powder; fully mix soybean powder with distilled water 1:15 (g / mL), adjust the pH of the suspension to 7.5 with 1mol / L NaOH, and stir at room temperature for 2 hours; centrifuge Centrifuge for 30min (9000g, 4°C), keep the supernatant; add NaHSO with a final concentration of 1.04g / L 3 Stir evenly, let stand for 30 minutes, adjust the pH to 6.4; hydrate in a refrigerator at 4°C for 16 hours, then centrifuge for 20 minutes (6500g, 4°C), completely dissolve the precipitate in distilled water, adjust the pH to 7.5, and then dialyze for 48 hours, controlled by an ice box The ambient temperature is below 4°C; pre-freeze at -80°C and freeze-dry for 48 hours to obtain SG powder for use.

[0071] Take an appropriate amount of the above SG powder, add deionized water, stir at room temperature for 2 hours, put it in a refrigerator at 4°C to hydrate overnight to fully dissolve; centrifuge for 20 minut...

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Abstract

The invention discloses a method for preparing a Pickering emulsion by using modified glycinin micelles. The modified glycinin micelles are prepared by combined use of heating treatment, ultrasonic treatment and pH deviation treatment. Corn oil and the modified glycinin micelles are mixed according to the oil phase of 80% to prepare the high-internal-phase Pickering emulsion. Compared with the prior art, the method has the advantages that the glycinin is modified by adopting a heating-ultrasonic-pH deviation combined technology, and physical modification and chemical modification are combined, so that the glycinin has a nanoscale particle size, surface hydrophobicity is improved, and an emulsifying capacity is enhanced. The high-internal-phase Pickering emulsion prepared from the particles and the corn oil is stable to salt ions, heat treatment and extremely-acid and extremely-alkaline environments (pH = 2, 8-10), has good edible safety and environmental compatibility, can maintain stability for 180 days or above in the environment of 4 DEG C, is a food-grade emulsion, and has a great prospect in the fields of active substance carrying and embedding, fat substitute production and the like.

Description

technical field [0001] The invention relates to the technical field of Pickering emulsion preparation, in particular to a method for preparing Pickering emulsion by using modified soybean globulin micelles. Background technique [0002] Pickering emulsion refers to an emulsion stabilized by solid particles adsorbed on the interface of two immiscible liquids by changing the steric hindrance or the rheological properties of the interface and continuous phase. Compared with traditional emulsions, Pickering emulsions have significant advantages: (1) Use natural stabilizers of biological origin instead of inorganic surfactants; (2) Change fluid properties by changing oil phase composition or particle type; (3) Slow down The influence of temperature, ionic strength, acidity and alkalinity, oil phase composition, etc. on the emulsion; (4) excellent performance in carrying and releasing active substances, improving food quality, reducing heat, etc.; (5) having a better environment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L5/30A23L11/00
CPCA23L29/04A23L29/045A23L5/30A23L5/32A23L29/015A23L11/07A23V2002/00A23V2250/5488A23V2250/18A23V2300/24A23V2300/48A23V2200/06A23V2250/1614A23V2250/1624Y02A40/90
Inventor 李春强赵虹霏于迪郑遂张春红邵俊花曹雪妍张雪
Owner SHENYANG AGRI UNIV
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