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CN-122004465-A - Preparation method of red date juice rich in lutein

CN122004465ACN 122004465 ACN122004465 ACN 122004465ACN-122004465-A

Abstract

The invention provides a lutein-loaded modified pea protein isolate-beet pectin nano-composite, which takes lutein as a fat-soluble nutrient raw material, adopts ultrasonic modified Pea Protein Isolate (PPI) and ultrasonic pretreatment PPI combined with xylose (Xyl) for grafting modification, and adopts the lutein as the raw material to prepare a single-layer nano-composite by a pH shift method, then the lutein is added into the single-layer nano-composite to form the lutein-loaded single-layer nano-composite, and then the lutein-loaded single-layer nano-composite and beet pectin are subjected to electrostatic self-assembly under the condition of pH value of 2-4 to form a double-layer lutein-coated stable system, and then the nano-composite is added into red date juice to add the fat-soluble nutrient content in the red date juice. The lutein double-layer nano-composite has excellent storage stability and solubility, and can effectively prevent lutein from degrading, so that the embedding rate and stability of lutein are obviously improved, and the utilization rate of lutein is further effectively improved.

Inventors

  • WANG XIAOYUAN
  • WEI XIAOPENG
  • ZHAO YUE
  • GE ZHENZHEN
  • ZHANG LIHUA
  • LIU MENGPEI
  • ZONG WEI

Assignees

  • 郑州轻工业大学

Dates

Publication Date
20260512
Application Date
20260317

Claims (10)

  1. 1. The preparation method of the lutein-loaded modified pea protein isolate-beet pectin nano-composite is characterized by comprising the following steps: (1) Preparing pea protein isolate into protein suspension, performing ultrasonic treatment, and freeze-drying to obtain powder; (2) Reformulating the protein powder obtained in the step (1) into a protein suspension, adding xylose, reacting at 60-100 ℃ for 60-160 min, and then freeze-drying to obtain glycosylated protein powder; (3) Preparing the glycosylated protein powder obtained in the step (2) into protein suspension, and encapsulating lutein by using a pH shift method to form a monolayer nano-composite; (4) Adding beet pectin into the single-layer nano-composite obtained in the step (3), regulating the pH to 2-4, stirring, then rotationally evaporating the solvent, supplementing the distilled solvent with distilled water with equal volume, centrifuging, and freeze-drying to obtain the final product.
  2. 2. The method for preparing the lutein-loaded modified pea protein isolate-beet pectin nanocomposite of claim 1, wherein the ultrasonic cell disruption apparatus in step (1) has a treatment power of 100-800W and a treatment time of 5-30 min.
  3. 3. The method for preparing the lutein-loaded modified pea protein isolate-beet pectin nano composite according to claim 1, wherein the concentration of the protein suspension prepared in the step (2) is 1-30 mg/mL, and xylose is added into the protein suspension according to the mass ratio of protein powder to sugar of 5-1:1.
  4. 4. The method for preparing the lutein-loaded modified pea protein isolate-beet pectin nano-composite according to claim 1, wherein the pH shift method used in the step (3) is specifically that the pH is adjusted to 11-13 by using a NaOH solution, the pH is adjusted to 7 by using an HCl solution after stirring 20-60 min, the pH is adjusted to 20-60 min by stirring, then the lutein solution dissolved by absolute ethyl alcohol is added, and the balance is 20-60 min, so that the lutein-glycosylated protein mass ratio is 1:1-40.
  5. 5. The method for preparing the lutein-loaded modified pea protein isolate-beet pectin nanocomposite according to claim 1, wherein in the step (4), the mass ratio of glycosylated protein to beet pectin is 1:10-40:1, and the temperature at the time of rotary steaming is 40-45 ℃.
  6. 6. Lutein-loaded modified pea protein isolate-beet pectin nanocomposite prepared by the method of any one of claims 1 to 5.
  7. 7. The use of the lutein-loaded modified pea protein isolate-beet pectin nanocomposite of claim 6 in red date juice.
  8. 8. A method for preparing lutein-enriched red date juice is characterized in that the red date juice is uniformly mixed with the lutein-loaded modified pea protein isolate-beet pectin nanocomposite according to claim 6.
  9. 9. The method for preparing the lutein-enriched red date juice according to claim 8, wherein the mass ratio of the red date juice to the lutein-loaded modified pea protein isolate-beet pectin nanocomposite is 50-200:1, the two are uniformly mixed by ultrasonic wave, the power of the ultrasonic wave is 150-400 MPa, and the time of the ultrasonic wave is 1-8 min.
  10. 10. A lutein-enriched red date juice prepared by the method of claim 8 or 9.

Description

Preparation method of red date juice rich in lutein Technical Field The invention belongs to the technical field of food engineering, and particularly relates to a preparation method of a lutein-loaded modified pea protein isolate-beet pectin nano-composite and application of the lutein-loaded modified pea protein isolate-beet pectin nano-composite in red date juice. Background Lutein is a natural carotenoid which is found mainly in fruits and vegetables and can be used as a natural colorant for foods. More importantly, the lutein is used as a nutritional health care product and has the functions of reducing macular degeneration, promoting brain development, resisting inflammation and the like. And can reduce the formation of chronic diseases such as cataract, coronary heart disease, atherosclerosis, etc. Despite its excellent functional properties, it has poor solubility in aqueous solutions and low bioavailability, thus limiting its use in other foods. Thus, encapsulation of similar fat-soluble nutrients using nano-delivery systems has become a popular approach in recent years. In particular, the use of some food-borne proteins as carriers to construct nanocomposites has proven to be a promising approach. Wherein, pea Protein Isolate (PPI) is used as a natural protein, has certain emulsifying property and foaming property, and has lower sensitization and safer property. But pea globulins exist mainly in trimeric form, with intermolecular binding by hydrophobic interactions. Thus, the poor functional properties of pea proteins limit the widespread use of pea proteins as functional ingredients in food systems. Proper modification of pea protein structure is an effective means to improve its functional properties. Among them, glycosylation has been recognized as a green, mild and efficient strategy that can be used to alter the functional properties of various proteins. Since carbohydrates can be covalently linked to available amino groups in proteins by spontaneous maillard reactions, they can be effectively tuned for their functional properties such as solubility, emulsifying and antioxidant properties by interactions with proteins. However, the nanocomplexes composed of a single protein tend to aggregate at the isoelectric point of the protein to produce a precipitate, which can lead to disruption of the system. In order to further expand the application range of the protein-based nano-composite in different pH values, different polysaccharides such as carboxymethyl cellulose, gum arabic, hyaluronic acid, chitosan and the like are introduced to coat the surface of the protein-based nano-composite through intermolecular interaction force such as electrostatic interaction, hydrogen bond and the like. However, no study has been reported on the use of modified pea protein isolates with beet pectin to form a multi-layered core-shell nanocomposite for supporting lutein. Red dates (academic name: ziziphus jujuba Mill.) are important in the fields of foods and medicines because of the characteristics of homology of nutrition composition and medicine and food of the red dates as traditional medicine and food resources. From the analysis of nutrient components, the content of the red jujube carbohydrate is up to 70% -85%, wherein the free sugar such as fructose, glucose and the like accounts for a significant proportion, can rapidly supply energy to a body, and is rich in vitamins (such as vitamin B 1、B2, nicotinic acid and the like in vitamins C, B), and minerals such as potassium, iron, calcium, phosphorus and the like, wherein the iron element is mainly non-heme iron with low absorption rate, but the vitamin C can assist the absorption of the iron element. In addition, the red dates also contain dietary fibers (the content is about 6% -10%), cyclic adenosine monophosphate (cAMP), triterpene compounds, flavonoids and other active ingredients, and the ingredients together lay a high nutritional value and physiological activity. The research at present proves that the red dates have potential positive effects in the aspects of regulating blood fat, enhancing organism immunity, resisting oxidation and the like, and especially for patients with hyperlipidemia, the indexes such as serum triglyceride and the like can be obviously improved after the red dates are taken for more than 30g a day and last for more than 3 months. The red date juice is used as a core product for the deep processing of red dates, is prepared from fresh red dates or dry red dates serving as raw materials through standardized processes of cleaning, stoning, crushing, extracting, filtering, sterilizing and the like, and can effectively retain core nutritional ingredients and characteristic flavors of the red dates. Compared with the dry red dates, the red date juice has the advantages of improving the eating convenience and higher bioavailability of the nutrient substances due to the partial degradation of dietary fibers and the liquidation of th