CN113208097B - Fish skin gelatin emulsion stabilized by sodium alginate and corn starch and preparation method thereof - Google Patents

Abstract

A fish skin gelatin emulsion stabilized by sodium alginate and corn starch and a preparation method thereof belong to the technical field of emulsion preparation. Firstly, mixing sodium alginate and corn starch, dissolving the mixture in deionized water, carrying out water bath reaction, and cooling to room temperature to obtain a biopolymer stabilizer; then, the fish Pi Ming is peptized in a stabilizer to prepare a water phase, and fat-soluble active substances are added into the corn oil to serve as an oil phase; mixing the water phase and the oil phase, and then dispersing at high speed and homogenizing at high pressure to obtain the fishskin gelatin emulsion with stable sodium alginate and corn starch. Compared with the emulsion prepared by using the fishskin gelatin under the same condition, the emulsion prepared by the invention is an oil-in-water delivery system with low cost, safety, convenience, higher BITC embedding rate and bioavailability and better storage stability, and has great potential in developing products such as health-care food, functional beverage and the like.

Description

A fish skin gelatin emulsion stabilized by sodium alginate and corn starch and its preparation method

technical field

The invention belongs to the technical field of emulsion preparation, and in particular relates to a fish skin gelatin emulsion stabilized by sodium alginate and corn starch and a preparation method thereof.

Background technique

Fat-soluble active substances such as n-3 polyunsaturated fatty acids, fat-soluble vitamins, phytosterols, etc. have high utilization value, but most of them have disadvantages such as poor water solubility, easy oxidative degradation, and low bioavailability, which greatly limits Its application in the food field. How to introduce fat-soluble active substances into the food system has become a key link in the development of new functional foods. Embedding it in an O/W emulsion system can effectively protect such fat-soluble active substances, and can improve the bioavailability of fat-soluble active substances by changing the composition and structure of the emulsion.

O/W type emulsion is a heterogeneous liquid formed by dispersing a liquid in the form of droplets (dispersed phase, oil phase) in another immiscible liquid (continuous phase, water phase) decentralized system. At this time, the interface area increases sharply, and the free energy of the system increases, forming a thermodynamically unstable system. Surfactants must be added to reduce the free energy of the system. Protein is a kind of macromolecular surfactant, which contains both hydrophilic and lipophilic groups, which can be adsorbed on the interface and arranged in an orientation to form an interface adsorption layer, which reduces the energy of the system and improves the stability of the dispersion system. Fish skin gelatin is a high-quality marine source protein with a relatively high molecular weight. It is obtained by hydrolyzing the collagen of aquatic fish. At the same time, fish skin gelatin has high surface activity, can form positively charged droplets, and is widely used as an emulsifier in the food industry. Polysaccharide is also a commonly used emulsifier, and its emulsion can exist stably under various environmental conditions. The combination of proteins and polysaccharides can improve emulsion stability and bioavailability of fat-soluble active substances compared to emulsions stabilized by proteins alone. Sodium alginate is a natural anionic linear polysaccharide extracted from brown algae or sargassum, which has thickening, emulsifying and gelling properties, and is widely used in food, medicine and pharmaceutical industries. Sodium alginate has pH responsiveness, the molecular skeleton shrinks in acidic environment, the pore size becomes smaller, and it opens in neutral or alkaline environment, and the molecular structure stretches to make the surface pore size larger, so the release process of the loaded substance can be controlled, thereby increase its bioavailability. Corn starch is a processed product of corn, and its surface is prone to physical and chemical modification, which is conducive to its miscibility between the water phase and the oil phase, and improves the stability of the emulsion. It is widely used as a stabilizer in the food field.

Contents of the invention

The invention uses cold-water fish skin gelatin as an emulsifier, and provides a method for preparing fish skin gelatin emulsion stabilized by sodium alginate and corn starch. The present invention uses fish skin gelatin as an emulsifier, sodium alginate and corn starch as a stabilizer, and corn oil as an oil phase carrier to obtain a fish skin that is stabilized by sodium alginate and corn starch and that can embed fat-soluble active substances gelatin emulsion. Compared with the emulsion prepared by simply using fish skin gelatin under the same conditions, the emulsion prepared by the invention has better stability, and the embedding rate and bioavailability of fat-soluble active substances are higher.

The preparation method of a kind of sodium alginate of the present invention and the stable fish skin gelatin emulsion of cornstarch, its steps are as follows:

S1. Preparation of biopolymer stabilizer: Sodium alginate and corn starch are mixed and dissolved in deionized water. The mass concentration of sodium alginate is 0.125% to 0.25%, and the mass concentration of corn starch is 0.1 to 0.3%. React in a water bath at 95°C, then cool to room temperature to obtain a biopolymer stabilizer;

S2. Preparation of water phase: dissolving fish skin gelatin in the biopolymer stabilizer prepared in step S1 to prepare water phase;

S3. Preparation of oil phase: Weigh corn oil, add fat-soluble active substance (such as benzyl isothiocyanate) to it as oil phase, the mass concentration of fat-soluble active substance is 0～5mg/mL; add fat-soluble active substance After being added to corn oil, it will not affect the stability of the product emulsion as an oil phase;

S4, water phase and oil phase mixing: the oil phase prepared in step S3 is mixed with the water phase prepared in step S2, the volume of the oil phase is 8-15% of the water phase, and then dispersed at a high speed;

S5. Homogenization: the product obtained in step S4 is homogenized under high pressure to obtain the fish skin gelatin emulsion stabilized by sodium alginate and corn starch according to the present invention.

Further, the water bath reaction time in step S1 is 15 to 30 minutes;

Further, in the biopolymer stabilizer in step S2, the mass concentration of fish skin gelatin is 1% to 3%;

Further, the condition for high-speed dispersion in step S4 is to disperse at 10000-15000 r/min for 2-3 minutes;

Further, the effect is best when the volume of the oil phase in step S4 is 10% of the water phase;

Further, the condition of high-pressure homogenization in step S5 is 5-7 times of homogenization at 10000-12000 psi (psi: pounds per square foot).

The beneficial effects of the present invention are:

The invention adopts fish-derived protein as an emulsifier, which can effectively solve many problems such as infectious disease (mad cow disease) infection, religious belief and the like related to gelatin derived from other mammals. The biopolymers of sodium alginate and corn starch can play their respective roles as stabilizers: corn starch is miscible at the oil-water interface, which improves the stability of the emulsion, and the pH response characteristics of sodium alginate inhibit the digestion process from embedding in the emulsion. The degradation of fat-soluble active substances improves the bioavailability of fat-soluble active substances. Corn oil is used as the carrier of the oil phase, and the raw materials are easy to obtain, safe and convenient. The preparation method of the invention is simple and easy, and compared with the pure fish skin gelatin, the absolute value of the zeta potential of the prepared emulsion is higher, and the cold-field scanning electron microscope shows that the structure of the emulsion is evenly distributed. Taking the fat-soluble active substance benzyl isothiocyanate (BITC) as an example, compared with the emulsion prepared by simply using fish skin gelatin under the same conditions, the emulsion prepared by the present invention is a low-cost, safe and convenient, BITC package The oil-in-water delivery system with higher embedding rate and bioavailability and better storage stability has great potential in the development of health food, functional beverage and other products.

The present invention utilizes fish skin gelatin as an emulsifier, sodium alginate and cornstarch biopolymer as a stabilizer to obtain a stable emulsion; exerts the stabilizing effect of cornstarch in the storage process, and the sodium alginate in the digestion process Compared with pure fish skin gelatin emulsion, the protective effect on the emulsion improves the stability of the emulsion, the embedding rate and retention rate of fat-soluble active substances, and makes the product have higher efficacy value. The emulsion prepared by the invention has a small average particle size, a high absolute value of zeta potential, and cold-field scanning electron microscope images show that its spatial structure is evenly distributed and has good stability, and can be used as an effective embedding system for fat-soluble active substances in the food field.

Description of drawings

Fig. 1 is the product emulsion prepared by Examples 1-4 of the present invention and the emulsion of the control group of simple fish skin gelatin stored at 4 ℃ for 0-14 days particle size change figure;

Fig. 2 is the potential change diagram of the product emulsion prepared by Examples 1 to 4 of the present invention and the emulsion of a simple fish skin gelatin (g) control group stored at 4°C for 0 to 14 days;

Fig. 3 is the appearance morphology of the product emulsion prepared in Examples 1 to 4 of the present invention and the emulsion of a control group of simple fish skin gelatin (comparative example 1) stored at 4° C. on the 0th day;

Fig. 4 is the appearance morphology of the product emulsion prepared in Examples 1 to 4 of the present invention and the emulsion of a simple fish skin gelatin control group (comparative example 1) stored at 4° C. for the first day;

Fig. 5 is the appearance morphology of the product emulsion prepared in Examples 1 to 4 of the present invention and the emulsion of a control group of simple fish skin gelatin (comparative example 1) stored at 4°C on the 4th day;

Fig. 6 is the appearance morphology of the product emulsion prepared in Examples 1 to 4 of the present invention and the emulsion of the control group of simple fish skin gelatin (comparative example 1) stored at 4°C on the 7th day;

Fig. 7 is the appearance morphology of the product emulsion prepared in Examples 1 to 4 of the present invention and the emulsion of the control group of simple fish skin gelatin (comparative example 1) stored at 4°C on the 14th day;

Fig. 8 is the cold-field scanning electron microscope picture of the emulsion of the simple fish skin gelatin control group of the present invention (the illustration is a partially enlarged view);

Figure 9 is a cold-field scanning electron microscope image of the product emulsion prepared in Example 1 of the present invention (the inset is a partially enlarged view);

Figure 10 is a cold-field scanning electron microscope image of the product emulsion prepared in Example 2 of the present invention (the inset is a partially enlarged view);

Fig. 11 is the cold-field SEM image of the product emulsion prepared in Example 3 of the present invention (the inset is a partially enlarged view);

Fig. 12 is a cold-field scanning electron micrograph of the product emulsion prepared in Example 4 of the present invention (the inset is a partial enlarged view).

Fig. 13 is the embedment rate figure of the product emulsion prepared in Examples 5-8 of the present invention and the emulsion BITC of the simple fish skin gelatin control group;

Fig. 14 is a graph showing the retention rate of BITC after simulated digestion of the product emulsions prepared in Examples 5-8 of the present invention and the emulsions of the pure fish skin gelatin control group.

Detailed ways

The test methods used in the following examples are conventional methods unless otherwise specified. The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.

Comparative example 1: Simple fish skin gelatin control group

S1. Weigh fish skin gelatin and dissolve it in deionized water to prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for later use;

S2. Preparation of oil phase: Weigh corn oil; dissolve benzyl isothiocyanate in corn oil, shake fully, and prepare an oil phase with a mass concentration of benzyl isothiocyanate of 5 mg/mL for use;

S3. Add the oil phase of step S2 to the aqueous phase gelatin solution prepared in step S1, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 10000r/min for 3min;

S4. Homogenize the product of step S3 under high pressure at 12000 psi for 6 times to obtain a pure fish skin gelatin control emulsion.

Example 1

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.125%, and the mass concentration of corn starch was 0.1%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3, oil phase preparation: take corn oil as the oil phase;

S4. Add the oil phase in step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 12000r/min for 3min;

S5. The product of step S4 was homogenized five times at 12000 psi under high pressure to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 2

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.15%, and the mass concentration of corn starch was 0.2%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3, oil phase preparation: take corn oil as the oil phase;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 10000r/min for 3min;

S5. Homogenize the product of step S4 under high pressure at 12000 psi for 6 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 3

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.2%, and the mass concentration of corn starch was 0.3%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3, oil phase preparation: take corn oil as the oil phase;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 15000r/min for 2min;

S5. The product of step S4 was homogenized five times at 12000 psi under high pressure to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 4

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.25%, and the mass concentration of corn starch was 0.1%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3, oil phase preparation: take corn oil as the oil phase;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 13000r/min for 3min;

S5. Homogenize the product of step S4 under high pressure of 12000 psi for 7 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 5

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.125%, and the mass concentration of corn starch was 0.1%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3. Preparation of oil phase: Weigh corn oil; dissolve benzyl isothiocyanate in corn oil, shake fully, and prepare an oil phase with a mass concentration of benzyl isothiocyanate of 5 mg/mL for use;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 14000r/min for 2min;

S5. Homogenize the product of step S4 under high pressure of 12000 psi for 7 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 6

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.15%, and the mass concentration of corn starch was 0.2%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3. Preparation of oil phase: Weigh corn oil; dissolve benzyl isothiocyanate in corn oil, shake fully, and prepare an oil phase with a mass concentration of benzyl isothiocyanate of 5 mg/mL for use;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 11000r/min for 3min;

S5. Homogenize the product of step S4 under high pressure of 12000 psi for 7 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 7

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.2%, and the mass concentration of corn starch was 0.3%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3. Preparation of oil phase: Weigh corn oil; dissolve benzyl isothiocyanate in corn oil, shake fully, and prepare an oil phase with a mass concentration of benzyl isothiocyanate of 5 mg/mL for use;

S4. Add the oil phase of step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 14000r/min for 3min;

S5. Homogenize the product of step S4 under high pressure of 12000 psi for 7 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Example 8

S1. Sodium alginate and corn starch were mixed and dissolved in deionized water, the mass concentration of sodium alginate was 0.25%, and the mass concentration of corn starch was 0.1%, heated to 90°C for 20 minutes in a water bath, and then cooled to room temperature to obtain a stabilizer;

S2. Weigh fish skin gelatin and dissolve it in the stabilizer prepared in step S1, and prepare an aqueous phase gelatin solution with a fish skin gelatin mass concentration of 1% for use;

S3. Preparation of oil phase: Weigh corn oil; dissolve benzyl isothiocyanate in corn oil, shake fully, and prepare an oil phase with a mass concentration of benzyl isothiocyanate of 5 mg/mL for use;

S4. Add the oil phase in step S3 to the aqueous phase gelatin solution prepared in step S2, the volume of the oil phase is 10% of the aqueous phase gelatin solution, and then disperse at a high speed of 12000r/min for 3min;

S5. Homogenize the product of step S4 under high pressure of 12000 psi for 7 times to obtain a fish skin gelatin emulsion stabilized by sodium alginate and cornstarch.

Carry out particle size and zeta potential measurement to the product emulsion prepared by the present invention: Take appropriate amount of product emulsion prepared in Examples 1 to 4 (stored at 4°C for 0 day, 1 day, 4 day, 7 day and 14 day respectively) and dilute 100 times Finally, the average particle size, particle size distribution, and zeta potential were detected by using a nanometer particle size analyzer. Different letters in the data represent significant differences (p<0.05). The specific analysis and theoretical basis include:

(1) The average particle size of the emulsion is at the nanometer level, and the distribution is uniform and stable.

(2) The higher the absolute value of zeta potential, the more stable the system.

The product emulsion prepared by the present invention is subjected to cold-field scanning electron microscope measurement: after the sample is frozen in liquid nitrogen, it is sublimed at -80° C. for 20 minutes. The microstructure of the product emulsion was observed by cold-field scanning electron microscopy. The specific analysis and theoretical basis include:

(1) Cold-field SEM image The more uniform the emulsion structure, the more stable the system.

(2) The tighter the structure of the emulsion in the cold-field SEM image, the more stable the system.

The oil-in-water emulsion system is often used for the embedding of fat-soluble active substances. Taking BITC as an example, the BITC embedding rate of the product emulsion prepared by the present invention is measured: take an appropriate amount of the product emulsion prepared in Examples 5 to 8, and use 1 mL of n-hexane The BITC embedded in the emulsion was extracted with alkane and 1mL of methanol, and the BITC content was analyzed by high performance liquid chromatography. According to the standard curve of BITC concentration, the embedding rate (%) of BITC in the emulsion was calculated, and the embedding rate (%)=BITC in the emulsion Peak area of the peak/peak area of BITC in the standard.

Taking BITC as an example, measure the retention rate of BITC after digestion of the product emulsion prepared by the present invention: take an appropriate amount of the product emulsion prepared in Examples 5-8 for in vitro simulated digestion. The specific steps of in vitro simulated digestion are as follows: construct an in vitro simulated gastrointestinal tract (GIT) model, which consists of simulated digestive tracts in three stages: oral cavity, stomach, and small intestine, so as to simulate the digestion process of emulsion in vivo. The temperature of all solutions and dispersions was maintained at 37 °C throughout the digestion process, and the pH of the samples was adjusted with 1 M NaOH or HCl solution.

Simulated oral digestion stage: Mix 20mL emulsion samples preheated at 37°C with 20mL artificial saliva, adjust the pH to 6.8, and shake at a constant temperature of 37°C and 100rpm/min for 10 minutes to simulate oral digestion;

Simulated gastric digestion stage: First, 2 g of NaCl and 7 mL of HCl were dissolved in 1 L of distilled water to prepare simulated gastric juice (SGF). 20 mL of orally digested fluid preheated to 37°C was mixed with 20 mL of SGF containing pepsin (3.2 mg/mL) to adjust the pH to 2.5. Shake at constant temperature for 2 hours at 37°C and 100 rpm/min to simulate gastric digestion;

Simulated small intestinal digestion stage: First, 5.5g CaCl ₂ and 32.9g NaCl were dissolved in 1L of distilled water to prepare simulated small intestinal fluid (SIF). Take 30mL of the digested liquid in a 100mL beaker, stir at a constant speed of 100rpm/min in a magnetic stirrer at a constant temperature of 37°C, and adjust the pH to 7.0. 1.5 mL of SIF and 3.5 mL of bile salts (53.6 mg/mL) were added to the sample and the pH was adjusted again to 7.0. Finally, 2.5 mL of lipase solution (24 mg/mL) was added to the system, and the pH of the system was maintained at 7.0 by adding 0.02 M NaOH solution dropwise to the sample within 2 h to simulate intestinal digestion.

Get 1mL of the digestive juice after the small intestine digestion stage, use 1mL of n-hexane and 1mL of methanol to extract the BITC in the emulsion, use high performance liquid chromatography to measure the BITC content, calculate the retention rate (%) of BITC in the emulsion according to the standard curve of the BITC concentration, Retention rate (%) = peak area of BITC in small intestine digestive juice/peak area of BITC in standard product.

The test results are shown in Figures 1 to 14, and different letters in the data represent significant differences (p<0.05).

In Fig. 1, the particle size of all samples did not change much during the 14-day storage, and the particle size change of the pure fish skin gelatin control group was slightly larger than that of the example group.

In Fig. 2, the potential changes of all samples were not significant during the 14-day storage, and the absolute value of the potential of the example group was greater than that of the pure fish skin gelatin control group.

In Figures 3 to 7, all samples were relatively stable during 14 days of storage without flocculation.

Figures 8 to 12 are the cold-field scanning electron microscope images of the control group and Examples 1 to 4 in sequence. As the concentration of sodium alginate increases, it can be clearly observed that sodium alginate filaments are intertwined on the fish skin gelatin branch structure, Increased system stability.

Figure 13 shows the results of the embedding rate of all samples. When the concentration of sodium alginate is 0.25%, the embedding rate is the highest at 95.45%, which is much higher than the control group's 68.88%. Compared with the simple fish skin gelatin control group, the embedding rate of the example group was significantly improved, indicating that the addition of sodium alginate and corn starch improved the embedding rate of the emulsion.

Figure 14 shows the results of bioavailability of all samples. When the concentration of sodium alginate is 0.25%, the highest embedding rate is 90.49%, much higher than 80.12% of the control group. It shows that the examples of the present invention have a better protective effect on the embedded fat-soluble active substances in the digestion process.

It can be seen from the comparison of the test data that the emulsion prepared by the present invention has a higher absolute value of zeta potential than the pure fish skin gelatin emulsion, and the structure of the emulsion is uniform and compact in the cold-field scanning electron microscope image. The slight increase in particle size indicates that sodium alginate and fish skin gelatin are fully compounded at the oil-water interface and play a protective role in the digestion process of the emulsion system. Compared with pure fish skin gelatin emulsion, the embedding rate and bioavailability of BITC are higher, that is, the fish skin gelatin emulsion prepared with sodium alginate and corn starch stabilized by the present invention can improve the utilization rate of embedding as a delivery system. The sodium alginate and corn starch-stabilized fish skin gelatin emulsion prepared in Example 4 has extremely high stability.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, and any person familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (4)

1. a kind of preparation method of the fish skin gelatin emulsion that sodium alginate and cornstarch are stable, its step is as follows: S1. Preparation of biopolymer stabilizer: Sodium alginate and cornstarch are mixed and dissolved in deionized water. The mass concentration of sodium alginate is 0.125-0.25%, and the mass concentration of cornstarch is 0.1-0.3%. React in a water bath for 15-30 minutes at ℃, then cool to room temperature to obtain a biopolymer stabilizer; S2. Prepare the water phase: dissolve the fish skin gelatin in the biopolymer stabilizer prepared in step S1, the mass concentration of the fish skin gelatin in the biopolymer stabilizer is 1%~3%, and prepare the water phase; S3. Prepare oil phase: Weigh corn oil, add fat-soluble active substance therein as oil phase, the mass concentration of fat-soluble active substance is 5mg/mL; S4, water phase oil phase mixing: mix the oil phase prepared in step S3 with the water phase prepared in step S2, the volume of the oil phase is 8~15% of the water phase, and then disperse at a high speed, the condition of high speed dispersion is 10000~15000r/ Disperse for 2~3 min at 1 min; S5. Homogenization: the product obtained in step S4 is homogenized under high pressure. The condition of high pressure homogenization is 5 to 7 times at 10,000 to 12,000 psi to obtain a fish skin gelatin emulsion stabilized by sodium alginate and corn starch. 2. the preparation method of a kind of sodium alginate and the stable fish skin gelatin emulsion of cornstarch as claimed in claim 1, is characterized in that: the fat-soluble active substance in step S3 is benzyl isothiocyanate. 3. the preparation method of a kind of fish skin gelatin emulsion that sodium alginate and cornstarch are stable as claimed in claim 1 is characterized in that: the volume of oil phase is 10% of water phase in the step S4. 4. A fish skin gelatin emulsion stabilized by sodium alginate and cornstarch, characterized in that: it is prepared by the method described in any one of claims 1 to 3.

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