Pickering emulsion prepared using peanut protein isolate and preparation method thereof

US11540534B2 · kind B2 · utility

Assignee

• INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES · CN

Inventors

• Qiang Wang · Beijing, CN
• Aimin Shi · Beijing, CN
• Bo Jiao · Beijing, CN
• Hongzhi Liu · Nanhu, CN
• Li Liu · Shandong, CN
• Hui Hu · Beijing, CN

Key dates

• Filing date: Jul 23, 2018
• Grant date: Jan 3, 2023
• Expiry date: Dec 8, 2038

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L29/275
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for preparing a Pickering emulsion using a peanut protein isolate includes preparing a peanut protein isolate dispersion liquid from a peanut protein isolate solution as a raw material; preparing a mixed dispersion of protein and polysaccharide using a polysaccharide solution and the peanut protein isolate dispersion; adding transglutaminase to the mixed dispersion of protein and polysaccharide, preparing a monolithic gel by cross-linking reaction; preparing a microgel particle dispersion by using the monolithic gel as a raw material; and further adding the microgel particle dispersion to an edible oil to obtain a Pickering emulsion. During the preparation process, no inorganic material is added, and the obtained Pickering emulsion has good biosafety and strong biocompatibility. The prepared Pickering emulsion can keep stable at room temperature for 30 days or more, and can be used as a delivery system for fat-soluble and photosensitive active substances.