A Method Of Coating Tea Polyphenols With Protein Gel

- Jun 01, 2017 -

 Gel Pack A method of coating tea polyphenols with protein gel is the most important active substance in tea, which is one of the most important natural products at home and abroad. Studies have shown that tea polyphenols have antioxidant, anti-cancer, anti-radiation, cardiovascular disease prevention and many other health effects, is considered in the pharmaceutical and food industry has a wide range of applications. Although low molecular weight tea polyphenols are stable under natural conditions (in tea), they are stable only when the pH is low (pH <4) after being extracted. When the environment is elevated, the tea polyphenols rapidly oxidize and degrade, leading to activity failure, which greatly limits its use as an additive in food, and it is also an important reason for its extremely low bioavailability in the human body. At present, the use of spray drying method to package tea polyphenols, including chitosan, cyclodextrin, hydroxypropyl methyl cellulose o-phthalate ester, etc., is considered to improve its stability of a Effective means. However, spray-drying technology, while improving the stability of tea polyphenols in a dry environment, is susceptible to degradation in human digestion wetting systems, and when PH <4, this spray-dried wrapped polyphenols Was insoluble state, which led to the inability to play the biological activity of tea polyphenols. Therefore, the invention has a new method of improving the stability of tea polyphenols and making the tea polyphenols play a biological activity in the acidic environment, and has a certain slow release of the new bag technology for the tea polyphenols to play the health effect and its The application in more areas is particularly important.

  Gel Pack The technical problem to be solved by the present invention is to overcome the shortcomings of the conventional application of the spray drying technology when the tea polyphenols are wrapped in the water environment and are not dissolved under acidic conditions, resulting in the failure of the tea polyphenol activity, It is possible to prepare a method for coating tea polyphenols with protein gel, which can be used to prepare high-stability microcapsule tea polyphenols with high stability and have slow release in acidic water environment. The object of the present invention is achieved by providing a method for coating a tea polyphenol using a protein gel comprising the steps of: (I) dissolving a protein in water to obtain a protein aqueous solution having a mass concentration of 15% to 25% And then ー side to the protein solution by adding tea polyphenols ー side stirring, making tea polyphenols in the mixed solution in the mass concentration of 10% -15%; then use hydrochloric acid to adjust the pH of the mixture to 1.5-3, and through high-speed (2) adding the edible oil to the supernatant obtained in the step (I), the volume ratio of the edible oil to the supernatant being 1: 3-1: 5, and adding the emulsifier (1) to the supernatant (3) mixing the gel-containing mixed solution obtained in the step (2) with high-speed centrifugal layering (2) in the presence of a mixture of 1% to 3% of the mixed solution in the mixed solution, , Discard the supernatant of the oil layer to obtain the lower residue; wash the residual oil droplets on the residue with water, that is, the protein gel wrapped tea polyphenols. In the present invention, the protein is any of the soy protein, whey protein or casein. In the present invention, the edible oil is a mixture of peanut oil, tea seed oil, sunflower oil, olive oil, blending oil, soybean oil or rapeseed oil, or any mixture thereof.

  In the present invention, the emulsifier is a panicle (SPAN), Tween (TWEEN), sodium stearyl lactate-calcium, sodium stearoyl lactylate, triglyceride, propylene glycol fatty acid ester, soybean phospholipid or lauric acid Glyceride. In the present invention, the heating described in step (2) means that the controlled temperature is between 70 and 90 ° C and the heating time is between 10 and 20 min. Compared with the prior art, the beneficial effect of the present invention is that the protein gel coated tea polyphenol prepared by the technique of the present invention is not only stable in a low pH environment but also in a high pH environment Stability, can significantly reduce the tea polyphenols in food, cosmetics and other additives in the process of loss, broaden the application of tea polyphenols, but also improve its bioavailability, and better play its health effect.

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