阅读说明：本技术 一种通过电化学处理及多酚多糖改性米糠蛋白制备抗氧化稳定油凝胶的方法 (Method for preparing antioxidant stable oleogel through electrochemical treatment and polyphenol polysaccharide modified rice bran protein ) 是由 于殿宇 李丹 王彤 王旭 李婷婷 张欣 *** 杨福明 孙立娜 张冬梅 江连洲 于 2019-09-16 设计创作，主要内容包括：本发明提供一种通过电化学处理及多酚多糖改性米糠蛋白制备抗氧化稳定油凝胶的方法。采用实验室自制电化学反应釜处理米糠蛋白后,使其结构舒展,蛋白柔性增加,再与儿茶素进行非共价结合制备单层乳液,增强其抗氧化性,与果胶进行进静电吸附作用制备抗氧化稳定的双层乳液,最后以双层乳液通过乳液模板的间接方式制备油凝胶。最终在电解时间120min、电流大小为4mA/cm<Sup>2</Sup>,儿茶素添加量为0.15％(w/w),果胶添加量为0.2％(w/v)时,其油凝胶的油凝胶硬度、持油性和抗氧化性最好。本发明所要解决的关键问题是提供一种通过电化学处理及多酚多糖改性米糠蛋白制备抗氧化稳定油凝胶的方法。将制得的油凝胶可应用于不同的食品加工领域,尤其在人造奶油方向的应用可观。(The invention provides a method for preparing antioxidant stable oleogel by electrochemical treatment and modification of rice bran protein by polyphenol polysaccharide. After rice bran protein is treated by adopting a self-made electrochemical reaction kettle in a laboratory, the structure of the rice bran protein is stretched, the flexibility of the protein is increased, the rice bran protein and catechin are subjected to non-covalent combination to prepare single-layer emulsion, the oxidation resistance of the single-layer emulsion is enhanced, the single-layer emulsion and pectin are subjected to electrostatic adsorption to prepare double-layer emulsion with stable oxidation resistance, and finally the double-layer emulsion is used for preparing the oleogel in an indirect mode through an emulsion template. Finally, the electrolysis time is 120min, and the current is 4mA/cm 2 When the amount of catechin added is 0.15% (w/w) and the amount of pectin added is 0.2% (w/v), the oleogel hardness, oil retention and oxidation resistance of the oleogel are best. The key problem to be solved by the invention is to provide a method for preparing antioxidant stable oil gel by electrochemical treatment and modification of rice bran protein by polyphenol polysaccharide. The obtained oleogel can be applied to different food processing fields, and especially can be applied to margarine direction.)

1. A method for preparing antioxidant stable oleogel by electrochemical treatment and modification of rice bran protein by polyphenol polysaccharide is characterized in that the method for preparing antioxidant stable oleogel is realized by the following steps:

the method comprises the following steps: dissolving rice bran protein in deionized water to prepare 1% (w/w) rice bran protein water solution, and electrolyzing with electrochemical reaction kettle in laboratory for 30, 60, 120, 150, 180min with current of 1, 2, 4, 6, 8mA/cm²) After reaction, adding the catechin adding amount (0.05, 0.10, 0.15, 0.20, 0.25% (w/w)) under a neutral condition, stirring for 2h, homogenizing the corn oil in the rice bran protein-catechin aqueous solution at 13000rpm by adopting a high-speed homogenizer at an oil-water ratio of 1:3, and homogenizing at 80MPa for two times to obtain a single-layer emulsion;

step two: adding pectin (0.05, 0.1, 0.2, 0.4, 0.6% (w/v)) into the single-layer emulsion, performing coarse homogenization, and performing high-pressure homogenization twice at 80MPa to obtain double-layer emulsion. After the reaction is finished, preparing the oil gel from the double-layer emulsion in an indirect mode of an emulsion template (vacuum drying method), and measuring the hardness, oil retention property and oxidation resistance of the oil gel.

2. The method of claim 1, wherein the electrolysis time in step one is 30, 60, 120, 150, 180min respectively.

3. The method of claim 1, wherein the current amounts in the first step are 1, 2, 4, 6, 8mA/cm, respectively²。

4. The method of claim 1, wherein the amount of catechin added in step one is 0.05, 0.10, 0.15, 0.20, 0.25% w/w, respectively.

5. The method of claim 1, wherein the pectin is added in an amount of 0.05, 0.1, 0.2, 0.4, 0.6% (w/v) in step two.

Technical Field

The invention relates to the technical field of development of antioxidant stable oleogel, in particular to a method for preparing antioxidant stable oleogel by electrochemical treatment and polyphenol polysaccharide modified rice bran protein, namely the rice bran protein is modified by the electrochemistry and then can generate complex reaction with polysaccharide and polyphenol, and finally the antioxidant stable oleogel is prepared by an indirect method of an emulsion template.

Background

The rice bran protein is nutritious and has good functionality, such as solubility, emulsifiability, foamability, gelling property, and water-holding property. Therefore, it has been widely used in the field of food processing. However, the functional properties of rice bran proteins processed by conventional production processes are often affected by environmental factors, such as heat sterilization and metal cations, which may cause denaturation, aggregation or precipitation of rice bran proteins. This also limits the use of rice bran proteins in more food production applications to a certain extent. Therefore, rice bran proteins need to be modified to improve their functional properties and broaden the application fields of rice bran proteins.

Polyphenols are capable of forming reversible complexes with proteins through non-covalent bonds, such as hydrogen bonds, hydrophobic interactions, and van der waals forces. In many beverages, sudoku and sediment are common technical problems of wine products such as wine, beer, yellow wine and the like, and beverages such as tea beverages, fruit and vegetable juices and the like, and cause barrenness and influence on sensory quality. Whereas aggregates of proteins and polyphenols formed by non-covalent bonds are thought to be the main cause of turbidity and precipitation. Some of the larger molecular weight anionic polysaccharides, such as pectin, xanthan gum and gum arabic, can interfere with the harsh non-covalent interactions of proteins with the solution, clarifying it. Some low molecular weight functional food ingredients, such as polyphenols, oligosaccharides, collagen peptides, etc., are widely used in the beverage, food, cosmetic and pharmaceutical industries. There are no reports on their effect on protein-polyphenol interactions.

The oleogel is a type of organogel widely researched in the field of food, and is a new way for replacing the traditional solid fat with a triglyceride network structure to reduce the intake of saturated and trans fatty acids. At present, in addition to the preparation methods of gel and the like, for water-soluble polymers, the oleogel can be constructed by two indirect methods, namely an emulsion template method of firstly preparing emulsion and then drying and dehydrating the emulsion or a foam template method of firstly preparing porous foam and then adsorbing liquid oil. However, during the emulsion dehydration process, the oil phase aggregation and the oxidation of unsaturated oil may be caused by interface instability, which is not beneficial to the construction and the stability of the oil gel system. The innovation point of the method is that after the rice bran protein is electrochemically modified by utilizing a self-made electrochemical reaction kettle in a laboratory, polyphenol and polysaccharide are added to increase the oxidation resistance and stability of the system, and finally the stable-oxidation-resistant oleogel is prepared by an indirect method of an emulsion template, so that compared with the method for preparing the oleogel by the traditional emulsion template method, the stability of the oleogel is increased, and the oxidation of the oleogel is prevented.

Therefore, the rice bran protein is electrolyzed by a self-made reaction kettle in a laboratory, the protein structure is unfolded, the flexibility of the protein is enhanced, catechin is combined with the rice bran protein in a non-covalent manner to enhance the oxidation resistance, the single-layer emulsion is prepared and then is subjected to electrostatic adsorption with pectin to prepare the double-layer emulsion with stable oxidation resistance, and finally the antioxidant oil gel is prepared by an indirect method of an emulsion template. And measuring the electrolysis time, the current, the catechin addition amount and the pectin addition amount to finally determine the optimal process parameters.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for preparing antioxidant stable oil gel by electrochemical treatment and modification of rice bran protein by polyphenol polysaccharide. The prepared antioxidant stable oleogel can replace shortening oil, traditional hydrogenated oil, margarine and other food fields. Therefore, the oil gel not only replaces the common oil gel, but also can effectively improve the oxidation resistance of the oil gel, simultaneously increases the stability of the oil gel, and provides a certain theoretical basis for the application of the oil gel with stable oxidation resistance

Description of the drawings: FIG. 1 schematic diagram of electrochemically modified protein reactor FIG. 1 shows a DC power supply 1, a reactor 2, an insulating sleeve 3, a cathode 4, a platinum sheet 5, a proton exchange membrane 6, an anode 7, an electrolysis reaction chamber 8, a rotor 9 and an exhaust hole 10

The specific implementation mode is as follows: