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CN-121970887-A - Preparation method and application of composite emulsion with stable vegetable protein-pectin particles

CN121970887ACN 121970887 ACN121970887 ACN 121970887ACN-121970887-A

Abstract

The invention discloses a preparation method and application of a composite emulsion with stable vegetable protein-pectin particles, and belongs to the technical field of vegetable protein emulsion preparation. The preparation method comprises the steps of mixing heat-induced peanut protein particles with pectin, and then carrying out high-speed shearing and emulsification to construct the oil-in-water peanut protein-pectin composite emulsion. The composite emulsion has controllable and stable structure and enhanced functions, and has wide application prospect in the food fields of dairy products and the like.

Inventors

  • HOU GUOHUA
  • CHEN SISI
  • ZHANG LONGTAO
  • WANG PENG
  • LI ZHIXIAN
  • HE HUAWEI

Assignees

  • 福建农林大学
  • 南京农业大学

Dates

Publication Date
20260505
Application Date
20260212

Claims (10)

  1. 1. The preparation method of the composite emulsion with stable plant protein-pectin particles is characterized in that the preparation method is that after heat-induced peanut protein particles and pectin are mixed, high-speed shearing and emulsification are carried out to construct the peanut protein-pectin composite emulsion with oil-in-water.
  2. 2. The method for preparing the plant protein-pectin microparticle-stabilized composite emulsion according to claim 1, comprising the following specific steps: Peanut protein particles are prepared by dissolving peanut protein in water at a concentration of 3-5%, stirring for 8-15 min at 25+ -0.5 ℃, adjusting the pH to 7.0+ -0.1 with 0.05-0.15 mM HCl, heating the solution at 90-95 ℃ for 25-45 min, then cooling at 2-8 ℃ for 10-15 hours to obtain peanut protein gel particles, centrifuging the solution at a rotational speed of 3000-5000 rpm for 8-12 min at 25+ -0.5 ℃, and then diluting with deionized water to a peanut protein gel particle dispersion with a concentration of 1.5-2.5%; The preparation of the composite emulsion comprises the steps of dissolving 0.1% -1% of high-ester pectin or low-ester pectin in water, stirring for 8-15 minutes at 25+/-0.5 ℃, heating for 0.5-1.5 hours at 50-70 ℃, cooling to room temperature, using, mixing the diluted peanut protein gel particle dispersion liquid with pectin solution, stirring for 8-15 minutes at 25+/-0.5 ℃ to obtain peanut protein-pectin dispersion, mixing the dispersion serving as water phase with corn oil, and shearing for 1-3 minutes at the speed of 11,000-13,000 rpm by a high-speed homogenizer at 25+/-0.5 ℃ to obtain the peanut protein-high-ester pectin composite emulsion or peanut protein-low-ester pectin composite emulsion in oil-in-water.
  3. 3. The method for preparing a plant protein-pectin microparticle stabilized composite emulsion as claimed in claim 2, wherein the volume ratio of the peanut protein gel particle dispersion liquid to the pectin solution is (1-2) to 1.
  4. 4. The method of preparing a plant protein-pectin microparticle stabilized composite emulsion of claim 2, wherein the volume ratio of the aqueous phase to the oil phase is (6-8): 3.
  5. 5. The method of preparing a plant protein-pectin microparticle stabilized composite emulsion of claim 2, wherein the pectin is preferably 1% high ester pectin.
  6. 6. The method for preparing a plant protein-pectin microparticle-stabilized composite emulsion of claim 2, wherein the composite emulsion has a droplet size of 10-100 μm.
  7. 7. Use of a vegetable protein-pectin microparticle stabilized composite emulsion according to any one of claims 1-6 in a dairy product.
  8. 8. Use of a plant protein-pectin microparticle stabilized composite emulsion according to any one of claims 1-6 in a plant-based beverage.
  9. 9. Use of a vegetable protein-pectin microparticle stabilized composite emulsion according to any one of claims 1-6 in a functional food.
  10. 10. Use of a vegetable protein-pectin microparticle stabilized composite emulsion according to any one of claims 1-6 in an oil-soluble active carrier.

Description

Preparation method and application of composite emulsion with stable vegetable protein-pectin particles Technical Field The invention belongs to the technical field of preparation of vegetable protein emulsion, and particularly relates to stable composite emulsion constructed by pectin and peanut protein and application thereof in the field of foods. Background Peanut is one of the most important oil crops in the world, and is rich in nutrients such as protein, dietary fiber, unsaturated fatty acid, carbohydrate, fortified vitamin and mineral. The peanut protein (Peanut protein, PPI) is used as a main byproduct after peanut oil extraction, contains a large amount of essential amino acids, and has high nutritive value. The peanut protein is high-quality protein in the food field because of the advantages of easy extraction, no irritation, high bioavailability, easy digestion in the gastrointestinal tract, high net protein utilization rate and the like, and the peanut protein has the functional characteristics of good solubility, water retention, viscosity, gelation, emulsibility and the like. Pectin is a heteropolysaccharide, is rich in galactonic acid, is present in the cell wall of higher plants, and has effects in reducing blood lipid, relieving pain, reducing heart disease risk, blocking lipase activity, and promoting apoptosis of cancer cells. Pectin is one of polysaccharides with both structural and biological properties, and is mainly present in primary and middle layers of plant cell walls. Pectin mainly supports the structure and rigidity of tissues, promoting plant expansibility, mechanical resistance and intercellular adhesion. Pectin has many uses in medicine and is highly valued as a functional food ingredient. In addition, pectin can also enhance the mouthfeel quality of its derived food and significantly promote plant growth and development by acting as a barrier to external factors and providing mechanical resistance. Pectin is classified into Low-ester pectin (Low-methoxyl pectin, LMP, DE < 50%) and High-ester pectin (High-methoxyl pectin, HMP, DE. Gtoreq.50%). Emulsion systems are droplet dispersions formed from two mutually immiscible liquids (e.g., oil/water) under the action of an emulsifier. Polysaccharides and proteins as natural biomolecules can synergistically build various types of emulsions, and interactions between them can promote emulsion stability. Peanut proteins belong to biological macromolecules, and the protein emulsion obtained by construction is easy to agglomerate, flocculate and unstably age due to the large size of liquid drops, so that a stable system meeting the requirements is difficult to form in actual production. Disclosure of Invention In order to solve the stability problem of peanut protein emulsion, the inventor provides a method for constructing a compound submicron/micron emulsion with controllable structure and enhanced function by using pectin and peanut protein, and the technical scheme is as follows: The preparation method comprises the steps of mixing heat-induced peanut protein particles (at 90-95 ℃ and after cooling and centrifugation to remove large aggregates) with pectin, and performing high-speed shearing and emulsification to construct the oil-in-water peanut protein-pectin composite emulsion. The method comprises the following specific steps: (1) Peanut protein particles are prepared by dissolving Peanut Protein (PPI) in water at a concentration of 3-5%, stirring for 8-15 minutes at 25+ -0.5 ℃, adjusting the pH to 7.0+ -0.1 with 0.05-0.15 mM HCl, heating the solution at 90-95 ℃ for 25-45 minutes, then cooling for 10-15 hours at 2-8 ℃ to obtain peanut protein gel particles, centrifuging the gel particles at a rotational speed of 3000-5000 rpm at 25+ -0.5 ℃ for 8-12 minutes to remove large aggregates, and then diluting with deionized water to a peanut protein gel particle dispersion with a concentration of 1.5-2.5%, wherein the percentages are mass volume percentages; (2) The preparation of the composite emulsion comprises the steps of dissolving 0.1% -1% w/v of high-ester pectin (HMP) or low-ester pectin (LMP) in water, stirring for 8-15 minutes at 25+/-0.5 ℃, heating for 0.5-1.5 hours at 50-70 ℃, cooling to room temperature, using, mixing the diluted peanut protein gel particle dispersion liquid with pectin solution, stirring for 8-15 minutes at 25+/-0.5 ℃ to obtain peanut protein-pectin dispersion, taking the dispersion as water phase, mixing with corn oil, and shearing for 1-3 minutes at a rotating speed of 11,000-13,000 rpm at 25+/-0.5 ℃ by using a high-speed homogenizer to obtain oil-in-water peanut protein-high-ester pectin (PPI-HMP) composite emulsion or peanut protein-low-ester pectin (PPI-LMP) composite emulsion. Further, the volume ratio of the peanut protein gel particle dispersion liquid to the pectin solution is (1-2) to 1. Further, the volume ratio of the water phase to the oil phase is (6-8): 3. Further, the pectin is preferably