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Zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and preparation method thereof

A technology of zein and emulsion gel, which is applied in the functions of food ingredients, climate change adaptation, food science, etc., can solve the problems of difficult to stabilize high internal phase emulsion and limited stability performance, and achieve good application prospects and methods Simple, mechanically strong effect

Active Publication Date: 2022-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to reports, most researchers improve the surface properties of zein by mixing additives such as polysaccharides, proteins, and polyphenols, but its stability is limited, especially it is difficult to stabilize high internal phase emulsions

Method used

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  • Zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and preparation method thereof
  • Zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and preparation method thereof
  • Zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Accurately weigh 2g of zein and dissolve it in 100mL of 70% ethanol / water solution, then add it dropwise to 100mL of water, vacuum rotary-evaporated at 40°C until the solution volume is 100mL, and mix 0, 0.4, 0.8, 1.2, 1.6, 2g The glycyrrhizic acid was added to 100 mL of distilled water, boiled and dissolved, and when it was cooled to 30 °C, it was mixed with the above-mentioned zein nanoparticle suspension 1:1, and stirred at room temperature for 1 h to obtain the zein-glycyrrhizic acid composite nanoparticle. particle suspension. Accurately weigh 1 g of chitosan, add it to 100 mL of 1% acetic acid solution, and stir to dissolve for 24 h. Take 6mL of zein-glycyrrhizic acid composite nanoparticle suspension into a 50mL beaker, slowly add 21mL of soybean oil, stir at high speed at 12000rpm for 2min, slowly add 3mL of chitosan solution and stir at high speed at 12000rpm for 1min to obtain zein- Glycyrrhizic acid composite nanoparticles-chitosan composite emulsion gel, st...

Embodiment 2

[0042] Accurately weigh 2g of zein and dissolve it in 100mL of 70% ethanol / water solution, then add it dropwise to 100mL of water, vacuum rotary steam at 40°C until the solution volume is 100mL, add 2g of glycyrrhizic acid to 100mL of distilled water, boil to dissolve , when cooled to 30° C., mixed with the above-mentioned zein nanoparticle suspension 1:1, and stirred at room temperature for 1 h to obtain a zein-glycyrrhizic acid composite nanoparticle suspension. Accurately weigh 2g of chitosan and add it to 100mL of 1% acetic acid solution, and stir for 24h to dissolve. Take 8mL of zein-glycyrrhizic acid composite nanoparticle suspension into a 50mL beaker, slowly add 18mL soybean oil, stir at 12000rpm for 2min, slowly add 4mL of chitosan solution and stir at 12000rpm for 1min, the oil content is 70%. The zein-glycyrrhizic acid composite nanoparticles-chitosan composite emulsion gel was stored at 4°C for 24h. The emulsion / emulsion gel with oil content of 10%, 30% and 50% wa...

Embodiment 3

[0046] Accurately weigh 2g of zein and dissolve it in 100mL of 70% ethanol / water solution, then add it dropwise to 100mL of water, vacuum rotary evaporate at 40°C until the solution volume is 100mL, and add 0.8~2g of glycyrrhizic acid to 100mL of distilled water, Boil to dissolve, when cooled to 30° C., mix with the above zein nanoparticle suspension 1:1, and stir at room temperature for 1 h to obtain a zein-glycyrrhizic acid composite nanoparticle suspension. Accurately weigh 1-2 g of chitosan, add it to 100 mL of 1% acetic acid solution, and stir to dissolve for 24 h. Take 6mL of zein-glycyrrhizic acid composite nanoparticle suspension and add it to a 50mL beaker, slowly add 21mL soybean oil, stir at high speed at 12000rpm for 2min, slowly add 3mL of chitosan solution and stir at high speed at 12000rpm for 1min to obtain zein- Glycyrrhizic acid composite nanoparticles-chitosan composite emulsion gel, stored at 4 ℃ for 24h. A TA rheometer was used to measure the rheological ...

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Abstract

The invention discloses a zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and a preparation method thereof, and belongs to the technical field of food, medicine and cosmetic processing. Zein nanoparticles are prepared by an anti-solvent method and then compounded with glycyrrhizic acid to form negatively charged composite nanoparticles, the composite nanoparticles and soybean oil are mixed and emulsified to obtain a Pickering emulsion, the zein-glycyrrhizic acid nanoparticles can be quickly adsorbed on a water-oil interface to form a solid shell layer, then a chitosan solution is added, and the Pickering emulsion is prepared by using the method. The positively charged chitosan can crosslink the oil drops with negative electricity on the surface together through electrostatic interaction to form a three-dimensional network structure, and emulsion gel is prepared. The obtained Pickering emulsion gel is green and safe in raw material, high in stability and good in rheological property, can be stably stored for more than 30 days, and can be used as a fat substitute to replace traditional plastic fat.

Description

technical field [0001] The invention relates to a Pickering emulsion gel, particularly a Pickering emulsion gel stabilized by zein-glycyrrhizic acid nanoparticles and cross-linked by chitosan, which can be used as a plastic fat substitute and belongs to the processing technology of food, medicine and cosmetics field. Background technique [0002] Emulsion-gel is known as a semi-solid emulsion system with a gel-like network structure, which mainly converts a liquid emulsion into a gel-like emulsion by aggregating emulsion droplets or gelling the continuous phase. Emulsion gels have solid properties, similar to plastic fat structures, and can be used as plastic fat substitutes. Plastic fat is a mixture of liquid oil and solid fat. It plays an important role in the formation of food network structure and sensory characteristics. It is the main component of most fatty foods. However, this type of plastic fat contains more saturated fatty acids. , the intake of excessive satura...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/035A23L29/045A23L29/04A23L29/30A23V2002/00A23V2200/124A23V2250/18A23V2250/511A23V2250/5482Y02A40/90
Inventor 金征宇邱超王晨曦焦爱权林倩竹胡瑶陈龙龙杰
Owner JIANGNAN UNIV
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