CN111436500A - A kind of method for preparing perilla seed oil microcapsules by adding corn oligopeptide - Google Patents

Abstract

The invention discloses a method for preparing perilla seed oil microcapsules by adding corn oligopeptide, and relates to the technical field of preparation of perilla seed oil microcapsules. The perilla seed oil microcapsules of the invention comprise a core material and a wall material, the core material is perilla seed oil, and the wall material is one or one of gum arabic, soluble soybean polysaccharide, modified starch, sodium caseinate, and soybean protein isolate. The mixture of more than one kind of mixed components and corn oligopeptide; the mass ratio of core material and wall material is 1:(1-5); the mass ratio of corn oligopeptide to wall material is 1:(4-50). By adding corn oligopeptide to the wall material to strengthen the emulsification of the wall material and the core material, the invention reduces the surface oil content of the perilla seed oil microcapsules, improves the embedding of the perilla seed oil by the wall material, and avoids the perilla seed oil. Oxidation of Su seed oil; it can be used in the development of nutritionally fortified foods and special dietary foods.

Description

A kind of method for preparing perilla seed oil microcapsules by adding corn oligopeptide

technical field

The invention belongs to the technical field of preparation of perilla seed oil microcapsules, in particular to a method for preparing perilla seed oil microcapsules by adding corn oligopeptide.

Background technique

Studies have shown that omega-3 polyunsaturated fatty acids (Polyunsaturated Fatty Acids, PUFAs) have important nutritional value and functional effects, such as the prevention and treatment of cardiovascular diseases. Perilla seed oil has a high degree of unsaturation and contains about 60% of alpha-linolenic acid, so it can be used as an important source of linolenic acid for functional food development. However, perilla seed oil cannot be widely added to food due to its poor oxidation stability, water solubility and dispersibility. At present, how to protect its biological activity to the maximum extent and improve its stability in functional foods has become an urgent problem to be solved in the development of perilla seed oil industry in my country.

Corn oligopeptide is a substance that is spliced into specific small molecular peptides from corn protein by enzymatic directional cleavage. Corn gluten is difficult to be absorbed and utilized by the human body, and the development of corn oligopeptides has improved this situation. Corn oligopeptide has a unique amino acid composition, which has the functions of protecting the liver, promoting alcohol metabolism, anti-oxidation, lowering blood pressure, enhancing immunity and exercise ability.

In recent years, domestic and foreign scientific researchers have carried out a lot of research on functional oils rich in (ω-3) PUFAs, such as fish oil and linseed oil emulsions. At present, there are few studies on the preparation of perilla seed oil microcapsules at home and abroad. Li Wenyan and Ji Ting used soybean protein and maltodextrin as wall materials to prepare perilla seed oil microcapsules by freeze-drying method; Yuan Fahu et al. Gum-gelatin was used as the wall material, and perilla seed oil microcapsules were prepared by complex coacervation method. Regarding the preparation of high-load (≥50%) perilla seed oil microcapsules by spray-drying, only Xu Jiangbo and Han Lili have conducted relevant research, but also due to the solubility and price of wall materials, the industrial application is greatly limited.

Therefore, the present invention provides a method for preparing perilla seed oil microcapsules by adding corn oligopeptide, which provides technical support for the wide application of perilla seed oil.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a method for preparing perilla seed oil microcapsules by adding corn oligopeptide, by selecting five kinds of wall material raw materials, including gum arabic, modified starch, soluble soybean polysaccharide, sodium caseinate and soybean protein isolate, and adding different Concentration of corn oligopeptide was used to prepare perilla seed oil emulsion. By evaluating the stability, particle size, viscosity and other indicators of the emulsion, the optimum emulsifier and corn oligopeptide for preparing perilla seed oil emulsion were determined. The addition ratio; and then use the optimum addition amount of corn oligopeptide to prepare perilla seed oil microcapsules with high oil loading, prepare perilla seed oil microcapsules by spray drying, and analyze the particle size distribution and surface oil content of the microcapsules. The wall material suitable for preparing high-loading perilla seed oil microcapsules after adding corn oligopeptide is screened out, and the problem raised in the background art is solved.

In order to solve the above-mentioned technical problems, the present invention is achieved through the following technical solutions:

The invention relates to a method for preparing perilla seed oil microcapsules by adding corn oligopeptides. The perilla seed oil microcapsules comprise a core material and a wall material; the core material is perilla seed oil, and the wall material is gum arabic , a mixture of one or more mixed components in soluble soybean polysaccharide, modified starch, sodium caseinate, soybean protein isolate and corn oligopeptide; wherein, the mass ratio of the core material to the wall material is 1: (1-5); the mass ratio of corn oligopeptides to the wall material is 1: (4-50); the preparation method of the perilla seed oil microcapsules comprises the following steps:

Step S1: Weigh 50-150 parts of modified starch, soluble soybean polysaccharide, gum arabic, sodium caseinate, soy protein isolate and add one or more mixed components to 40°C to 60°C after stirring with a mixer In hot water, stir until completely dissolved to form an aqueous phase;

Step S2: weigh 5-50 parts of corn oligopeptide, add it to the water phase, and stir until the corn oligopeptide is completely dissolved in the water phase;

Step S3: Weigh 50-750 parts of perilla seed oil, namely the oil phase, perform high-speed shearing on the water phase obtained in step S2 at 10,000 rpm to 20,000 rpm by a high-speed shearing machine, add perilla seed oil, and add the perilla seed oil. After the seed oil is completely added, continue to shear at 10,000 rpm to 20,000 rpm for 10 to 20 minutes to obtain an emulsion;

Step S4: homogenize the emulsion obtained in step S3 at 30-60°C for 3-5 times by a high-pressure homogenizer, and the homogenizing pressure is 30-50Mpa;

Step S5: spray drying the homogenized emulsion in step S4, the inlet air temperature is 130-170°C, and the outlet air temperature is 80-100°C, to obtain corn oligopeptide perilla seed oil microcapsule particles.

Further, the mass component ratio of one or more mixed components in the modified starch, soluble soybean polysaccharide, gum arabic, sodium caseinate, and soybean protein isolate to hot water is 1: (3-15) .

Further, the mass ratio of the corn oligopeptide to the wall material is 1:(10-20).

The present invention has the following beneficial effects:

1. In the perilla seed oil microcapsules of the present invention, corn oligopeptide is added to the wall material as a polymer emulsified by the wall material and the core material, which can significantly reduce the surface oil content of the perilla seed oil microcapsules, and can significantly improve the wall material. Encapsulation of perilla seed oil on the core material to avoid oxidation of perilla seed oil;

2. The perilla seed oil microcapsules of the present invention can be applied to the development of nutritionally fortified foods and special dietary foods, which is of great significance for meeting people's nutritional and health needs and promoting the rapid development of my country's functional food industry.

Of course, it is not necessary for any product embodying the present invention to achieve all of the above-described advantages simultaneously.

Description of drawings

In order to illustrate the results of the technical solutions of the embodiments of the present invention, the accompanying drawings of the test results of the samples of the embodiments are intended to be briefly introduced. Obviously, the described embodiments are only some, but not all, embodiments of the present invention. For those skilled in the art, within the technical scope disclosed by the present invention, equivalent replacements or changes according to the technical solutions and the inventive concept of the present invention should be included within the protection scope of the present invention.

Fig. 1 is the influence of the present invention adding corn oligopeptide on the surface oil of microcapsules;

Fig. 2 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 1;

Fig. 3 is the scanning electron microscope picture of the microcapsule prepared without adding corn oligopeptide in Comparative Example 1;

Fig. 4 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 2;

Fig. 5 is the scanning electron microscope image of the microcapsule prepared without adding corn oligopeptide in Comparative Example 2;

Fig. 6 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 3;

Fig. 7 is the scanning electron microscope picture of the microcapsule prepared without adding corn oligopeptide in Comparative Example 3;

Fig. 8 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 4;

Fig. 9 is the scanning electron microscope picture of the microcapsule prepared without adding corn oligopeptide in Comparative Example 4;

Fig. 10 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 5;

Fig. 11 is the scanning electron microscope picture of the microcapsule prepared without adding corn oligopeptide in Comparative Example 5;

Fig. 12 is the scanning electron microscope image of the microcapsule prepared by adding corn oligopeptide in Example 6;

FIG. 13 is a scanning electron microscope image of the microcapsules prepared without adding corn oligopeptide in Comparative Example 6. FIG.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Determination method for surface oil of microcapsule products: Accurately weigh the corn oligopeptide perilla seed oil microcapsules with a mass (m) of about 5g into a conical flask, add 15mL of petroleum ether (boiling range 30～60℃), and fully shake for 2min After filtering, the filtrate was transferred to a fat bottle with constant weight (m ₁ ), and the conical flask was washed twice with 5 mL of petroleum ether. The filtrates were combined, distilled and recovered. Weight (m ₂ ). Calculated as follows:

Example 1:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

A1: Weigh 250g of modified starch, add it to 1500g of 55°C hot water, stir at high speed to completely dissolve it to form a water phase;

A2: Weigh 20g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

A3: Weigh 250g of perilla seed oil, that is, the oil phase. Use a high-speed shearing machine to perform high-speed shearing on the water phase obtained in A2 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes. , to obtain an emulsion;

A4: Use a high pressure homogenizer to homogenize the emulsion obtained in A3 at 30-60°C for 3 times, and the homogenization pressure is 40Mpa;

A5: spray-dry the homogenized emulsion in A4, the air inlet temperature is 140°C, and the air outlet temperature is 85°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil loading is 49 %, and the surface oil content is 2.9%.

Comparative Example 1:

The preparation method of perilla seed oil microcapsules comprises the following steps:

DA1: Weigh 250g of modified starch, add it to 1500g of 55°C hot water, stir at high speed to dissolve it completely to form a water phase;

DA2: Weigh 250g of perilla seed oil, that is, the oil phase. Use a high-speed shearing machine to perform high-speed shearing on the water phase obtained in DA1 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes. , to obtain an emulsion;

DA3: Homogenize the emulsion obtained in DA2 at 30-60℃ for 3 times with a high-pressure homogenizer, and the homogenization pressure is 40Mpa;

DA4: spray-dry the homogenized emulsion in DA3, the air inlet temperature is 140°C, and the air outlet temperature is 85°C to obtain perilla seed oil microcapsule particles, the perilla seed oil loading is 50%, and the surface oil is 50%. The content is 3.1%.

Example 2:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

B1: Weigh 200g of gum arabic, 100g of sodium caseinate and 50g of soybean protein isolate, add them to 1750g of 55°C hot water, and stir at high speed to completely dissolve them to form an aqueous phase;

B2: Weigh 20g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

B3: Weigh 350g of perilla seed oil, that is, the oil phase. Use a high-speed shearing machine to perform high-speed shearing on the water phase obtained from B2 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes. to obtain an emulsion;

B4: Use a high-pressure homogenizer to homogenize the emulsion obtained from B3 for 3 times at 30 to 60°C, and the homogenization pressure is 40Mpa;

B5: spray drying the homogenized emulsion in B4, the air inlet temperature is 140°C, and the air outlet temperature is 80°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil load is 45 %, the measured surface oil content was 5.29%.

Comparative Example 2:

The preparation method of perilla seed oil microcapsule particles is different from Example 2: corn oligopeptide is not added in Comparative Example 2, and the remaining conditions, proportions and parameters are with Example 2 (specific reference is analogous to Comparative Example) 1 and Example 1), the surface oil content of the perilla seed oil microcapsule particles prepared in Comparative Example 2 is 5.7%.

Example 3:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

C1: Weigh 200g of soybean protein isolate and 100g of gum arabic, add it to 2000g of 55°C hot water, stir at high speed to dissolve it completely, and form an aqueous phase;

C2: Weigh 15g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

C3: Weigh 300g of perilla seed oil, that is, the oil phase, perform high-speed shearing at 10,000 rpm with the water phase obtained by the high-speed shearing machine C2, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes to obtain emulsion;

C4: Homogenize the emulsion obtained from C3 for 3 times at 30-60°C with a high-pressure homogenizer, and the homogenization pressure is 40Mpa;

C5: spray-drying the homogenized emulsion in C4, the air inlet temperature is 140°C, and the air outlet temperature is 83°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil loading is 49 %, and the surface oil content was 12.9%.

Comparative Example 3:

The preparation method of perilla seed oil microcapsule particles is different from Example 3: corn oligopeptide is not added in Comparative Example 3, and other conditions, proportions and parameters are with Example 3 (specific reference is analogous to Comparative Example 1 and Example 1), the surface oil content of the perilla seed oil microcapsule particles prepared in Comparative Example 3 was 19.6%.

Example 4:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

D1: Weigh 100g of soluble soybean polysaccharide, 150g of gum arabic and 50g of soybean protein isolate, add them to 2000g of hot water at 55°C, and stir at high speed to dissolve them completely to form an aqueous phase;

D2: Weigh 15g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

D3: Weigh 300g of perilla seed oil, that is, the oil phase. Use a high-speed shearing machine to perform high-speed shearing on the water phase obtained from D2 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10min. to obtain an emulsion;

D4: Homogenize the emulsion obtained from D3 for 3 times at 30 to 60°C with a high-pressure homogenizer, and the homogenization pressure is 40Mpa;

D5: spray-dry the homogenized emulsion of D4, the air inlet temperature is 140°C, and the air outlet temperature is 80°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil loading is 49% , the surface oil content is 12.91%.

Comparative Example 4:

The preparation method of perilla seed oil microcapsule granules is different from Example 4: corn oligopeptide is not added in Comparative Example 4, and all other conditions, proportions and parameters are with Example 4 (specific reference is analogous to Comparative Example) 1 and Example 1), the surface oil content of the perilla seed oil microcapsule particles prepared in Comparative Example 4 is 20.9%.

Example 5:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

E1: Weigh 200g soluble soybean polysaccharide, 50g gum arabic, and 50g soybean protein isolate, add to 2000g 55°C hot water, stir at high speed to completely dissolve and form a water phase;

E2: Weigh 10g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

E3: Weigh 300g of perilla seed oil, that is, the oil phase. Use a high-speed shearing machine to perform high-speed shearing on the water phase obtained from E2 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10min. to obtain an emulsion;

E4: Use a high-pressure homogenizer to homogenize the emulsion obtained from E3 for 3 times at 30 to 60°C, and the homogenization pressure is 40Mpa;

E5: spray-drying the homogenized emulsion of E4, the air inlet temperature is 160°C, and the air outlet temperature is 85°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil loading is 49% , the surface oil content is 18.28%.

Comparative Example 5:

The preparation method of perilla seed oil microcapsule particles is different from Example 5: corn oligopeptide is not added in Comparative Example 5, and other conditions, proportions and parameters are with Example 5 (specific reference is analogous to Comparative Example) 1 and Example 1), the surface oil content of the perilla seed oil microcapsule particles prepared in Comparative Example 5 was 21.6%.

Example 6:

A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

F1: Weigh 100g of modified starch, 50g of soluble soybean polysaccharide, 50g of gum arabic, 50g of sodium caseinate and 50g of soybean protein isolate, add them to 2000g of hot water at 55°C, and stir at high speed to completely dissolve them to form an aqueous phase;

F2: Weigh 20g corn oligopeptide, add it to the water phase, stir at high speed to dissolve it;

F3: Weigh 300g of perilla seed oil, namely the oil phase, perform high-speed shearing on the water phase obtained from F2 at 10000rpm with a high-speed shearing machine, and slowly add the oil phase, after the oil phase is completely added, keep shearing for 10min, to obtain an emulsion;

F4: Use a high-pressure homogenizer to homogenize the emulsion obtained from F3 for 3 times at 30 to 60°C, and the homogenization pressure is 40Mpa;

F5: spray-dry the homogenized emulsion in F4, the air inlet temperature is 140°C, and the air outlet temperature is 87°C to obtain corn oligopeptide perilla seed oil microcapsule particles, and the perilla seed oil load is 48 %, and the surface oil content is 4.88%.

Comparative Example 6:

The preparation method of perilla seed oil microcapsule particles is different from Example 6 in that: corn oligopeptide is not added in Comparative Example 6, and all other conditions, proportions and parameters are with Example 6 (specific reference is analogous to Comparative Example) 1 and Example 1), the surface oil content of the perilla seed oil microcapsule particles prepared in Comparative Example 6 is 5.19%.

Referring to Figures 2 to 13, the electron microscope images (magnification of 3600 times) of the example of the perilla seed oil microcapsule powder with corn oligopeptide and the control example without corn oligopeptide are respectively shown. The microcapsule product is mainly spherical, The particle size is different, some microcapsule particles adhere to the surface of large particles. Except for the pores on the surface of individual particles, the surface of other particles is continuous and dense, without cracks and pores, indicating that the microcapsule product has good integrity and compactness. It can effectively reduce the contact of oxygen with the core material and prevent the oxidation of grease.

Fig. 1 is the influence of the present invention to add corn oligopeptide on the surface oil of microcapsules with a columnar comparison chart, and the results of the oil content of the microcapsules of Examples 1 to 6 are counted in the following table:

From the analysis of the table data, it was concluded that adding corn oligopeptide to the wall material as a polymer emulsified by the wall material and the core material can reduce the surface oil content of the perilla seed oil microcapsules and improve the effect of the wall material on the core material perilla seed oil. Embedding to avoid oxidation of perilla seed oil, the surface oil content of microcapsules prepared under this condition is low.

The embodiments of the present invention disclosed above are only used to help illustrate the present invention. The examples do not exhaust all the details, nor do they limit the invention to the specific embodiments described. Obviously, many modifications and variations are possible in light of the content of this specification. The present specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can well understand and utilize the present invention. The present invention is to be limited only by the claims and their full scope and equivalents.

Claims (3)

1. A method for preparing purple perilla seed oil microcapsule by adding corn oligopeptide is characterized in that the purple perilla seed oil microcapsule comprises a core material and a wall material; the core material is perilla seed oil, and the wall material is a mixture of one or more mixed components of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soybean protein isolate and corn oligopeptide;

Wherein the mass ratio of the core material to the wall material is 1: (1-5); the mass ratio of the corn oligopeptide to the wall material is 1: (4-50);

The preparation method of the perilla seed oil microcapsule comprises the following steps:

Step S1: weighing 50-150 parts of one or more of modified starch, soluble soybean polysaccharide, Arabic gum, sodium caseinate and soybean protein isolate, adding the components into hot water at the temperature of 40-60 ℃, and stirring by a stirrer until the components are completely dissolved to form a water phase;

Step S2: weighing 5-50 parts of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring until the corn oligopeptide is completely dissolved in the water phase;

Step S3: weighing 50-750 parts of perilla seed oil, performing high-speed shearing on the water phase obtained in the step S2 at 10000-20000 rpm through a high-speed shearing machine, adding the perilla seed oil, and after the perilla seed oil is completely added, continuing to perform shearing at 10000-20000 rpm for 10-20 min to obtain an emulsion;

Step S4: homogenizing the emulsion obtained in the step S3 for 3-5 times at 30-60 ℃ by a high-pressure homogenizer, wherein the homogenizing pressure is 30-50 Mpa;

Step S5: and (4) carrying out spray drying on the homogenized emulsion in the step (S4), wherein the air inlet temperature is 130-170 ℃, and the air outlet temperature is 70-95 ℃, so as to obtain the corn oligopeptide-perilla seed oil microcapsule particles.

2. The method for preparing perilla seed oil microcapsules by adding corn oligopeptide according to claim 1, wherein the mass component ratio of one or more mixed components of modified starch, soluble soybean polysaccharide, Arabic gum, sodium caseinate and soybean protein isolate to hot water is 1: (3-15).

3. The method for preparing perilla seed oil microcapsules by adding corn oligopeptide according to claim 1, wherein the mass ratio of the corn oligopeptide to the wall materials is 1: (10-20).

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