阅读说明：本技术 基于改性磷虾油的食品乳化剂及其制备方法 (Food emulsifier based on modified krill oil and preparation method thereof ) 是由 王玉明 杨金月 张恬恬 薛长湖 薛勇 李兆杰 徐杰 王静凤 常耀光 唐庆娟 毛相 于 2020-06-14 设计创作，主要内容包括：本发明提供了一种基于改性磷虾油的食品乳化剂及其制备方法。所述改性磷虾油,将磷虾油进行糖基化和酶解化处理,降低磷虾油的粘度,制备得到改性磷虾油。本发明基于改性磷虾油制备了一款高营养的天然食品乳化剂,拓宽了磷虾油在食品中的应用。本发明采用酶法水解磷虾油中的甘油三酯和磷脂,且进行磷脂糖基化,有效降低磷虾油的黏度,同时产生的甘油二酯和单甘脂可以增强磷虾油乳化性能。本发明拓宽了磷虾油在食品中的应用,同时提供了一种天然高营养的食品乳化剂。(The invention provides a food emulsifier based on modified krill oil and a preparation method thereof. The modified krill oil is prepared by performing glycosylation and enzymolysis on the krill oil, so that the viscosity of the krill oil is reduced. The invention prepares a high-nutrition natural food emulsifier based on the modified krill oil, and widens the application of the krill oil in food. According to the method, triglyceride and phospholipid in the krill oil are hydrolyzed by adopting an enzyme method, phospholipid glycosylation is carried out, the viscosity of the krill oil is effectively reduced, and meanwhile, the generated diglyceride and monoglyceride can enhance the emulsifying performance of the krill oil. The invention widens the application of the krill oil in food, and simultaneously provides a natural high-nutrition food emulsifier.)

1. The modified krill oil is characterized in that the krill oil is subjected to glycosylation and enzymolysis, the viscosity of the krill oil is reduced, and the modified krill oil is prepared.

2. The modified krill oil according to claim 1, wherein the phospholipids in the krill oil are glycosylated with phospholipase D and sugar, and the krill oil is enzymatically hydrolyzed with phospholipase and lipase to reduce the viscosity of the krill oil.

3. A food emulsifier based on modified krill oil is modified krill oil, and the specific modification method comprises glycosylation and enzymolysis of krill oil.

4. The modified krill oil according to claim 1, wherein the viscosity of the modified krill oil is from 30 to 60 mPa-g.

5. A process for the production of modified krill oil according to claim 1, comprising the steps of:

(1) preparing a buffer solution, dissolving sugar, lipase and phospholipase in the buffer solution to be used as a water phase, dissolving krill oil in an organic solvent to be used as an organic phase, and fully mixing the water phase and the organic phase;

(2) placing the mixture at a certain temperature, stirring and fully reacting;

(3) and after the reaction is finished, standing until the organic phase and the water phase are layered, taking the organic phase layer, and removing the organic solvent to obtain the modified krill oil.

6. The process for producing modified krill oil according to claim 1, wherein the buffer in step (1) is one of phosphate buffer, acetate buffer, and citrate buffer at pH 2-12.

7. The method for producing modified krill oil according to claim 1, wherein the concentration of the sugar added in step (1) is 1% to 40%, the concentration of the lipase is 0.1 to 2%, and the concentration of the phospholipase is 0.1 to 2%.

8. The process for producing modified krill oil according to claim 1, wherein the sugar added in step (1) is a monosaccharide, specifically one or more selected from glucose, fructose, galactose, mannose, and ribose; disaccharide or oligosaccharide such as fructose and sucrose can be selected, but the glycosylation effect of the added monosaccharide is better; the lipase is one or a mixture of Lipozyme RM IM, Novozyme 435 and Lipozyme 435; the phospholipase is phospholipase D, and one or two of phospholipase A1 or phospholipase A2 is/are added.

9. The process for producing modified krill oil according to claim 1, wherein the concentration of krill oil in the organic phase in step (1) is 1 to 40%.

10. The process for the production of modified krill oil according to claim 1, wherein the ratio of the aqueous phase to the organic phase in step (1) is 1:1 to 1: 4.

Technical Field

The invention belongs to the technical field of aquatic high-value foods, and particularly relates to a food emulsifier based on modified krill oil and a preparation method thereof.

Background

In recent years, with the depletion of terrestrial resources and offshore fishery resources, krill has attracted attention worldwide due to its abundant nutritional value and huge biomass, and has become an important economic target species for fishery development. Krill oil is a good source of EPA and DHA as a deep sea oil. Antarctic krill oil was first introduced in the US market in 2003. In 2008, antarctic krill oil received us FDA GRAS certification. Subsequently, in 2009, it was approved by the european union as a new food ingredient for use in foods, dietary supplements and special medical foods. The national health committee of China also recognizes antarctic krill oil as a new food raw material in 2013. In 2016, the application range of the antarctic krill oil is revised again in the European Union, and besides the common population, the pregnant women and the lactating mothers are newly added, so that the application of the antarctic krill oil in the mother and infant market is expected to be promoted. It can be seen that antarctic krill oil, as an emerging marine lipid, has been very attractive in the market for as little as several decades, with a non-trivial development prospect.

The food emulsifier is a substance capable of improving the surface tension between various constituent phases in an emulsifying system to form a uniformly dispersed system or an emulsifying system, and is also called a surfactant. The food emulsifier approved to be used in China comprises more than thirty products such as span, tweens, sodium stearoyl lactate calcium, sodium stearoyl lactate, triglyceryl ester, propylene glycol fatty acid ester, sucrose ester, soybean lecithin, lauric monoglyceride and the like, wherein the consumption of the food emulsifier in China exceeds 3 million tons, and the consumption of the food emulsifier in the world exceeds 40 million tons. The variety and the dosage of the Chinese food emulsifier product are far less than those of the products in foreign countries.

Therefore, the development of new emulsifier varieties with multiple functions and the enrichment of the inherent functions of the Chinese food emulsifier should become the guide for the development of new products in the industry.

Disclosure of Invention

The invention aims to provide a food emulsifier based on modified krill oil, and also aims to provide a preparation method of the food emulsifier to make up for the defects of the prior art.

The krill oil contains phospholipid and triglyceride, and can be used as the basis of an emulsifier, and the krill oil contains antioxidant substances such as astaxanthin and the like, so that the krill oil has good stability and is not easy to oxidize, and the krill oil has the potential to be used as a food emulsifier. However, krill oil is limited in its use as a food emulsifier due to its high viscosity and strong hydrophobicity.

The purpose of the invention is realized by the following modes:

a modified krill oil is prepared by subjecting krill oil to glycosylation and enzymolysis to reduce viscosity of krill oil.

Further, the phospholipid in the krill oil is glycosylated by phospholipase D and sugar, and the krill oil is enzymolyzed by phospholipase D and lipase, so that the viscosity of the krill oil is reduced.

A food emulsifier based on modified krill oil is modified krill oil, and the specific modification method comprises glycosylation and enzymolysis of krill oil.

Further, the glycosylation is to perform glycosylation treatment on phospholipids in the krill oil, and the phospholipids in the krill oil are glycosylated by using phospholipase D and monosaccharide.

Further, the viscosity of the modified krill oil is 30 to 60mPa g.

Further, the preparation method of the modified krill oil comprises the following steps,

(1) preparing a buffer solution, dissolving sugar, lipase and phospholipase in the buffer solution to be used as a water phase, dissolving krill oil in an organic solvent to be used as an organic phase, and fully mixing the water phase and the organic phase;

(2) placing the mixture at a certain temperature, stirring and fully reacting;

(3) and after the reaction is finished, standing until the organic phase and the water phase are layered, taking the organic phase layer, and removing the organic solvent to obtain the modified krill oil.

Further, the buffer solution in the step (1) is one of phosphate buffer solution, acetate buffer solution and citrate buffer solution with the pH value of 2-12.

Further, the concentration of the sugar added in the step (1) is 1-40%, the concentration of the lipase is 0.1-2%, and the concentration of the phospholipase is 0.1-2%.

Further, the sugar added in the step (1) is monosaccharide, and is specifically one or a mixture of more of glucose, fructose, galactose, mannose and ribose; it is also possible to select disaccharides or oligosaccharides, such as fructose and sucrose, but the glycosylation effect is better when monosaccharides are added.

Further, the lipase added in the step (1) is one or more of Lipozyme RM IM, Novozyme 435 and Lipozyme 435.

Further, the phospholipase in the step (1) is phospholipase D, and one or two of phospholipase A1 or phospholipase A2 are optionally added and mixed.

Further, the organic solvent in the step (1) is one or more of isohexane, hexane, ethyl acetate, acetone and butane.

Further, the concentration of the krill oil in the organic phase in the step (1) is 1-40%.

Further, the ratio of the aqueous phase to the organic phase in the step (1) is 1:1-1: 4.

Further, the reaction temperature in the step (2) is 20-40 ℃, and the reaction time is 0.1-48 h.

Further, the method for removing the organic phase in the step (3) is rotary evaporation or concentration under reduced pressure. The invention has the advantages and technical effects that:

the invention prepares a high-nutrition natural food emulsifier based on the modified krill oil, and widens the application of the krill oil in food. According to the method, triglyceride and phospholipid in the krill oil are hydrolyzed by adopting an enzyme method, phospholipid glycosylation is carried out, the viscosity of the krill oil is effectively reduced, and meanwhile, the generated diglyceride and monoglyceride can enhance the emulsifying performance of the krill oil. The invention widens the application of the krill oil in food, and simultaneously provides a natural high-nutrition food emulsifier.

The krill oil has various benefits on human health, including anti-inflammatory, cardiovascular disease prevention, nervous system protection, anticancer and other effects, the enzymatic hydrolysis and glycosylation reaction are high in safety, the viscosity of the modified krill oil is reduced, the emulsifying property is enhanced, and the krill oil can be used as a food emulsifier for addition.

Detailed Description

The technical solutions of the present invention are further described below by way of examples, and it should be understood that the following are only exemplary illustrations of the present invention and do not limit the scope of the claims of the present invention.