6results about How to "Improve gel properties" patented technology

The invention discloses a method for multi-scale characterization of wax-bearing pipeline crude oil crystallization nucleation characteristic influence, which comprises the following steps: obtaining characteristic component parameters of wax-bearing crude oil liquid alkane and wax crystals, and determining basic physical property parameters of wax-bearing crude oil molecule simulation; determining molecular models of different basic physical property parameters, performing coarse graining processing according to topological structures of different molecules, and calculating interaction parameters among particles; and verifying the interaction parameters among the particles, calculating density and solubility parameters, comparing the density and solubility parameters with experimental data, determining a simulation method and verifying the accuracy of force field parameters. Through the microcosmic action mechanism of molecules, the formation process of the three-dimensional network structure formed by paraffin crystals is accurately described under the mesoscale, and technical support is provided for improving the gelling characteristic and modification mode of wax-containing crude oil.

The present invention relates to a food-grade cross-linking agent with high permeability and its application. The food-grade cross-linking agent with high permeability is a pre-cross-linked oligosaccharide containing two reducing ends in a single molecule obtained by treating pre-cross-linked starch, and can improve substrate performance by reacting with amino substrates to generate Maillard reaction and acetal or hemiacetal reaction with hydroxyl substrates. The cross-linking agent is food-grade, not only has very high safety, but also has the advantages of simple preparation and strong cross-linking activity; in addition, the cross-linking agent also has high permeability, and can significantly improve the stability of cross-linked substrates, especially bulk substrates, when cross-linked.

This invention provides a method for preparing a modified konjac emulsifier, relating to the field of konjac processing, comprising: step S1, pretreatment; step S2, preparation of precursor solution; step S3, segmented deacetylation; step S4, preparation of gel particles; step S5, hydrophobic anchoring pretreatment; step S6, graded enzymatic esterification; and step S7, purification and drying. This method, through multiple modifications of konjac glucomannan, obtains a modified konjac emulsifier, effectively solving the problems of strong hydrophilicity and poor emulsifying properties of konjac glucomannan.

The invention discloses a preparation method and application of a probiotic-entrapped collagen composite nano-carrier. The preparation method is characterized by comprising the following steps: mixing a fish gelatin protein solution and a polysaccharide solution, adjusting the pH value to be alkaline, heating to carry out glycosylation reaction, and purifying to obtain glycosylated fish gelatin protein. Mixing and emulsifying the glycosylated fish gelatin protein solution serving as a water phase and the oil phase by adopting a reversed-phase emulsification method to form a W / O type emulsion; adding a probiotic bacterial suspension, uniformly stirring, adding a cross-linking agent, carrying out a cross-linking reaction, carrying out solid-liquid separation, washing, and drying, so as to obtain the probiotic-entrapped collagen composite nano-carrier; the preparation method has the advantages that precise and slow-release release in intestinal tracts is realized, and the survival rate and bioavailability of probiotics are remarkably improved.

The invention discloses a method for enhancing the gel property of soybean protein isolate by using rice protein amyloid fiber, and belongs to the technical field of protein modification. Comprising the following steps: mixing soybean protein isolate, rice protein amyloid fiber and deionized water, stirring to obtain a mixture, and sealing and heating to obtain soybean protein isolate gel containing the rice protein amyloid fiber; wherein in the mixture, the mass concentration of the rice protein amyloid fiber is 0-15%, and is not 0. The gel prepared by adding the rice protein amyloid fiber into the soybean protein isolate is superior to single soybean protein isolate gel, has higher viscoelasticity and thermal stability, forms a more compact gel network structure, and widens the application range of the soybean protein isolate in specific plant protein food. The operation method is simple and easy to implement, and has excellent industrialization prospects.

The invention discloses a casein-rutin gel and a preparation method thereof for improving the bioaccessibility of rutin, and belongs to the technical field of polyphenol gel materials. Its preparation method comprises the following steps: (1) preparing a binary composite solution with rutin and casein as raw materials, or preparing a ternary composite solution with rutin, inulin and casein as raw materials; (2) adding gluconolactone powder after defoaming the binary or ternary composite solution obtained in step (1), stirring, reacting, and obtaining. The present invention utilizes the interaction between casein, rutin and inulin to mask the antioxidant property of rutin, slows down the process of rutin being decomposed during digestion, and significantly improves the bioaccessibility of rutin; at the same time, the gel properties of casein are significantly improved by the interaction between casein, rutin and inulin, and the water holding rate, texture, microstructure and elastic rheology of the gel are improved, which provides a new idea for the application of rutin in functional foods.