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CN-121970876-A - Preparation method of curcumin-loaded zein konjac glucomannan composite gel jelly

CN121970876ACN 121970876 ACN121970876 ACN 121970876ACN-121970876-A

Abstract

The invention discloses a method for preparing a curcumin-loaded zein konjac glucomannan composite gel jelly. The invention belongs to the technical field of food processing. The invention aims to provide a method for preparing curcumin functional jelly by constructing a composite hydrogel system and taking the composite hydrogel system as a matrix, which has the advantages of good water retention, moderate soft elasticity and balanced chewing property and palatability. The invention has the advantages that the embedding rate of the prepared gel jelly is obviously superior to that of single or traditional composite gel, the curcumin activity is protected in a multi-dimensional way, the antioxidation capability of the jelly is enhanced, the water holding capability is excellent, the pain points of the traditional jelly which are easy to be dehydrated and have bad texture are solved, the soft elasticity is moderate, the chewing property and the palatability are balanced, the peculiar smell is avoided, the flavor bearing property is strong, the sensory experience is improved, and the invention has wide application prospect in the field of functional food production and processing.

Inventors

  • LI YANG
  • ZHAO MENGXUAN
  • ZHANG MINGHAO
  • SHI JIANING

Assignees

  • 东北农业大学

Dates

Publication Date
20260505
Application Date
20251205

Claims (9)

  1. 1. The method for preparing the curcumin-loaded zein konjac glucomannan composite gel jelly is characterized by comprising the following steps of: Step 1, dissolving zein with different masses in 25mL sodium hydroxide solution at 25 ℃ respectively, and fully stirring for 0.5h. And 2, adding curcumin with different masses into a sodium hydroxide solution of zein. And 3, adding xylitol with different quality into the mixture for seasoning. And 4, adding konjac glucomannan into a mixture of zein, curcumin and xylitol. And 5, pouring the mixture into a dry and clean mold, heating the mixture in a water bath for 80min, taking out the mixture, naturally cooling the mixture to room temperature, and soaking the cooled sample in citric acid with a certain concentration for 12h to obtain the neutral composite gel. The composite gel was then rinsed with flowing distilled water for 5min and then soaked in distilled water for 6h to remove excess citric acid. Finally, the composite gel is placed in a refrigerator at 4 ℃ for preservation.
  2. 2. The method according to claim 1, wherein the zein is added in an amount of 0-1.5 g.
  3. 3. The method according to claim 1, wherein the pH of the sodium hydroxide solution is 11-14.
  4. 4. The method according to claim 1, wherein the curcumin is added in an amount of 0.005-0.2 g.
  5. 5. The method according to claim 1, wherein the xylitol is added in an amount of 0 to 5g.
  6. 6. The method according to claim 1, wherein the konjac glucomannan is added in an amount of 0 to 1.5g.
  7. 7. The method of claim 1, wherein the water bath heating temperature is 70-90 ℃.
  8. 8. The method of claim 1, wherein the citric acid concentration is 0-2%.
  9. 9. Use of the curcumin-loaded zein konjac glucomannan composite gel jelly of any one of claims 1-8 in the preparation of a curcumin-containing product.

Description

Preparation method of curcumin-loaded zein konjac glucomannan composite gel jelly Technical field: the invention belongs to the technical field of food processing, and particularly relates to a method for preparing a corn gluten konjak glucomannan composite gel jelly loaded with curcumin. The background technology is as follows: Curcumin is used as a natural polyphenol compound derived from plants of the zingiberaceae, and has extremely high application value in the fields of food functionalization, medical health care and the like by virtue of multiple biological activities such as anti-inflammatory, antioxidant, anti-tumor and metabolism regulation and the like. However, curcumin has inherent defects of strong fat solubility, poor water solubility, low gastrointestinal stability, less than 1% of bioavailability and the like, so that the practical application of curcumin in functional foods is severely limited, and even if curcumin is added into food matrixes through simple physical mixing, active ingredients are difficult to be effectively absorbed by human bodies due to enzymolysis, oxidation and excretion in the digestion process, and physiological functions of the active ingredients cannot be fully exerted. The jelly is taken as a popular leisure food, and becomes one of ideal carriers for delivering functional components according to the soft and elastic mouthfeel, edibility and good flavor bearing capacity. However, the conventional jelly in the market mostly uses a single colloid (such as carrageenan and gelatin) as a gel matrix, and has the common problem of poor water retention, namely, the water evolution phenomenon is easy to occur in the storage process, the appearance and texture stability of the product are damaged, the water loss is caused to cause the hardening of mouthfeel, the consumer acceptance is reduced, and meanwhile, the embedding capability of the conventional jelly matrix on fat-soluble active ingredients (such as curcumin) is weaker, the active ingredients are easy to agglomerate, settle or oxidatively degrade, and the functional upgrading of the conventional jelly is further limited. Based on the fact that the hydrogel has a controllable network structure and good biocompatibility and environmental responsiveness, the hydrogel formed by compounding natural polysaccharide and protein is mainly prepared in the prior art to develop a jelly matrix with high water retention and efficient active ingredient embedding-delivering performance, so that the hydrogel becomes a key direction for solving the bottleneck of the development of the current functional jelly. But still has the problems of poor embedding effect of curcumin and unstable hydrogel system. For example, the pectin-sodium alginate composite hydrogel is embedded with curcumin (CN 120459018A), and the curcumin is highly sensitive to light, heat, oxygen and gastrointestinal tract environment, and the network structure of the pectin-sodium alginate gel has the defect of loose and porous, the gel network is mainly formed by crosslinking the hydrogen bond among polysaccharide molecules and Ca 2+, the pore diameter is large, and the damage of external environment factors to the curcumin cannot be effectively prevented. Besides, the water holding capacity of the carrageenan depends on the hydrogen bond combination of a molecular chain and water molecules, but the combination force is weak, and small molecular peptides generated by the hydrolysis of the oat protein can compete for combining with water, so that the water locking capacity of a gel network is insufficient (CN 119157195A), meanwhile, the cross-linked structure of the oat protein-carrageenan gel is easily influenced by the ionic strength, network shrinkage easily occurs in the storage process, and the water separation phenomenon is caused. After the jelly prepared by the gel is stored for 7 days at 25 ℃, the water separation rate can reach 12% -18%, and the water holding rate is lower than 75%. Zein is a plant protein rich in hydrophobic amino acid, active groups such as amino groups and carboxyl groups on a molecular chain of the zein can form aggregates with unique nano-concave structures through hydrogen bonds and hydrophobic interactions, has excellent embedding and protecting capabilities on fat-soluble active ingredients (such as curcumin), and can effectively reduce the loss of the active ingredients in the processing and storage processes. The konjak glucomannan is water-soluble neutral polysaccharide extracted from konjak tubers, a large number of hydroxyl groups on a molecular chain can be crosslinked through hydrogen bonds to form a three-dimensional network structure with high water retention property, the water retention capacity of the konjak glucomannan can be tens of times of the weight of the konjak glucomannan, and the konjak glucomannan has good gel property and thickening property and is an ideal raw material for improving the water retention propert