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CN-121971386-A - Preparation method of Pickering emulsion based on soy protein amyloid fiber-xanthan gum compound

CN121971386ACN 121971386 ACN121971386 ACN 121971386ACN-121971386-A

Abstract

The invention relates to the technical field of soybean functional protein application, and discloses a method for preparing a Pickering emulsion based on a soybean protein amyloid fiber-xanthan gum compound, which comprises the steps of mixing and stirring a soybean protein amyloid fiber solution and a xanthan gum solution according to a dry basis mass ratio of 100:3 to form a compound dispersion; regulating pH to 7.0 with alkali solution, adding soybean oil with the volume ratio of oil phase to compound dispersion liquid of 2:3, homogenizing and emulsifying at high speed to obtain Pickering emulsion. The invention effectively enhances the interfacial film strength and the electrostatic-space stabilization function between liquid drops by regulating the compounding proportion of protein and polysaccharide and the pH of the system, and the prepared emulsion has the advantages of small particle size, high zeta potential and good long-term stability, and is suitable for food, cosmetics and active ingredient embedding systems.

Inventors

  • MA SHUXIANG

Assignees

  • 麻舒翔

Dates

Publication Date
20260505
Application Date
20260203

Claims (9)

  1. 1. A method for preparing a pickering emulsion based on a soy protein amyloid fiber-xanthan gum complex, comprising the steps of: Step 1, mixing a soy protein amyloid fiber solution and a xanthan gum solution to enable the mass ratio of the soy protein amyloid fiber solution to the xanthan gum solution to be 100:3, and stirring to form a compound dispersion liquid; Step 2, regulating the pH of the compound dispersion liquid to 7.0, and adding soybean oil, wherein the volume ratio of the soybean oil to the compound dispersion liquid is 2:3; and step 3, carrying out high-speed homogenizing emulsification on the mixed system to obtain the pickering emulsion.
  2. 2. The method for preparing a pickering emulsion based on soy protein amyloid fiber-xanthan gum complex according to claim 1, wherein the stirring speed in step 1 is 300-500rpm for 20-60 minutes.
  3. 3. The method for preparing a pickering emulsion based on soy protein amyloid fiber-xanthan complex according to claim 1, wherein the pH is adjusted in step 2 using an alkaline solution comprising sodium hydroxide solution.
  4. 4. The method for preparing a pickering emulsion based on soy protein amyloid fiber-xanthan gum complex according to claim 1, wherein the high-speed homogenizing emulsification in step 3 is performed at a rotational speed of 10000-15000rpm for 2-5 minutes.
  5. 5. The method for preparing a pickering emulsion based on a soy protein amyloid fiber-xanthan gum complex according to any one of claims 1-4, wherein the mass concentration of the soy protein amyloid fiber solution in step 1 is 2% -6%.
  6. 6. The method for preparing a pickering emulsion based on soy protein amyloid fiber-xanthan gum complex according to any one of claims 1-4, wherein the mass concentration of the xanthan gum solution in step 1 is 0.3% -1.0%.
  7. 7. A pickering emulsion prepared by the method of preparing a pickering emulsion based on a soy protein amyloid fiber-xanthan gum complex of any one of claims 1-6.
  8. 8. The pickering emulsion of claim 7, wherein the absolute value of zeta potential is not less than 35mV and the average particle size is less than 0.5 μm.
  9. 9. Use of the pickering emulsion of claim 7 or 8 in the preparation of a food, cosmetic or pharmaceutical carrier.

Description

Preparation method of Pickering emulsion based on soy protein amyloid fiber-xanthan gum compound Technical Field The invention relates to the technical field of soybean functional protein application, in particular to a method for preparing a Pickering emulsion based on a soybean protein amyloid fiber-xanthan gum compound. Background Pickering emulsion is an emulsion system which is adsorbed on an oil-water interface by solid particles and plays a role in stabilization, and has wide application prospect in the fields of food, cosmetics, drug delivery and the like. Proteins are often used as natural stabilizers for pickering emulsions due to their amphiphilic structure. The soybean protein amyloid fiber is a fibrous structure rich in cross beta-sheet conformation formed by controllable aggregation of soybean protein, and has good interfacial activity, heat resistance and biocompatibility. However, the pickering emulsion with stable single protein often has problems of layering, flocculation, phase separation and the like due to insufficient interfacial film strength, liquid drop aggregation, oryza sativa curing and other phenomena during the storage process, and limits the long-term stability and the application range of the pickering emulsion. In order to improve the performance of protein-stabilized emulsions, strategies of protein-polysaccharide complexation are often employed. The anionic polysaccharide can be combined with protein through non-covalent forces such as electrostatic interaction and hydrophobic effect to form an interface composite layer, so that the mechanical strength and steric hindrance of the interface film are enhanced, and meanwhile, the electrostatic repulsive effect between liquid drops is improved, and the physical stability of emulsion is remarkably improved. Xanthan gum is an anionic polysaccharide produced by microbial fermentation, and its unique double helix molecular structure can form a weak gel network in solution, has good thickening, suspending and stabilizing effects, and has been widely used in the food and cosmetic industries. At present, the combination of xanthan gum and various proteins is used for an emulsifying system, but systematic research on the composite stable Pickering emulsion of soybean protein amyloid fiber and xanthan gum is still relatively lacking, and in particular, the optimization on key process parameters such as pH environment, mass ratio of the two, and emulsification dynamics condition is not clear. Therefore, the development of the preparation method of the high-efficiency and stable Pickering emulsion based on the soybean protein amyloid fiber-xanthan gum compound has important significance for expanding the application of the emulsion in the fields of functional foods, embedding carriers and the like. Disclosure of Invention The invention aims to provide a preparation method of Pickering emulsion based on a soybean protein amyloid fiber-xanthan gum compound, which solves the technical problems in the background art. The aim of the invention can be achieved by the following technical scheme: a method for preparing a pickering emulsion based on a soy protein amyloid fiber-xanthan gum complex, comprising the steps of: Step 1, mixing a soy protein amyloid fiber solution and a xanthan gum solution to enable the mass ratio of the soy protein amyloid fiber solution to the xanthan gum solution to be 100:3, and stirring to form a compound dispersion liquid; Step 2, regulating the pH of the compound dispersion liquid to 7.0, and adding soybean oil, wherein the volume ratio of the soybean oil to the compound dispersion liquid is 2:3; and step 3, carrying out high-speed homogenizing emulsification on the mixed system to obtain the pickering emulsion. As a further scheme of the invention, the stirring speed in the step 1 is 300-500rpm, and the time is 20-60 minutes. As a further aspect of the invention, the pH is adjusted in step 2 using an alkaline solution comprising sodium hydroxide solution. As a further scheme of the invention, the rotation speed of the high-speed homogenizing emulsification in the step 3 is 10000-15000rpm, and the time is 2-5 minutes. As a further scheme of the invention, the mass concentration of the soybean protein amyloid fiber solution in the step 1 is 2% -6%. As a further scheme of the invention, the mass concentration of the xanthan gum solution in the step 1 is 0.3% -1.0%. A pickering emulsion prepared by the pickering emulsion preparation method of any one of the above-described, soy protein amyloid fiber-xanthan gum complex. As a further aspect of the present invention, the absolute value of zeta potential is not less than 35mV and the average particle size is less than 0.5 μm. The application of the Pickering emulsion in preparing food, cosmetic or pharmaceutical carriers. The invention has the beneficial effects that: the physical stability of the emulsion is improved, namely, the soybean protein amyloid fiber and the x