Phosvitin-sugar polymer emulsifier and preparation method thereof

A technology of phosvitin and sugar polymer, which is applied in the field of emulsifiers, can solve the problems of lack of practical application value, etc., and achieve the effects of improving emulsifying activity and emulsifying stability, increasing grafting reaction speed, and high yield

Inactive Publication Date: 2013-08-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of preparing polymers by this method takes as long as 1 week, thus lacking practical application value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Preparation of phosvitin stock solution: Weigh phosvitin, add it to pH6.5, 0.01M phosphate buffer solution, stir at room temperature for 1 hour, and obtain a concentration of 5% ( w / v) phosvitin stock solution.

[0017] (2) Preparation of dextran stock solution: Weigh dextran with an average molecular weight of 10KDa, add it to distilled water, stir at room temperature for 0.5h, and obtain a concentration of 2% (w / v) dextran after fully dissolving. Sugar stock solution.

[0018] (3) Preparation of phosvitin and dextran mixture: according to the mass ratio of phosvitin and dextran of 1:4, use 0.01M phosphate buffer to control the pH of the system to 7.0. The two stock solutions were mixed and stirred at room temperature for 2 h to fully mix.

[0019] (4) Stirring and heat treatment: Stir the mixed solution on a magnetic stirrer with a rotation speed of 2500 rpm, and at the same time, heat the mixed solution, the temperature is controlled at 110° C., and the treatme...

Embodiment 2

[0023] Determination of emulsifying activity

[0024] The copolymer emulsifier obtained in Example 1 was dispersed in a phosphate buffer solution of pH 7.0 and 0.01M at a concentration of 0.5% (w / v), and rapeseed oil was added according to the oil-water ratio of 1:3. Use a dispersing homogenizer to homogenize at high speed for 1 min to prepare an emulsion. Immediately draw 50μL from the bottom of the emulsion, quickly disperse in 5mL, 0.1wt% sodium dodecyl sulfate solution, and measure the absorbance A at a wavelength of 500nm 0 . Emulsifying activity calculation formula: EAI = (4.606 × A 0 × dilution) / [ C × (1-Φ) × 10 4 ], C is the protein concentration, Φ is the oil content in the emulsion, Φ=0.25.

[0025] Determination of emulsion stability

[0026] After the prepared emulsion was allowed to stand for 30 min, 50 μL was sucked from the bottom, quickly dispersed in 5 mL of 0.1 wt % sodium dodecyl sulfate solution, and the absorbance A30 was measured at a wavelength ...

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Abstract

The invention which discloses a phosvitin-sugar polymer emulsifier and a preparation method thereof belongs to the technical field of emulsifiers. The preparation method of the emulsifier is characterized in that the mass / volume percentage concentration of a phosvitin solution is 0.1-20%, the mass / volume percentage concentration of a sugar solution is 0.1-20%, the mass ratio of phosvitin to sugaris 1:1-1:10, the pH value of a reaction system is 4.0-8.0, the stirring speed is 1000-3000rpm, the heating temperature is 75-130DEG C, and the reaction time is 1-3h. The emulsifier which has the advantages of simplicity, easy operation, short time and low energy consumption of the preparation method, high yield, no generation of harmful byproducts, and good emulsification activity and emulsification stability is suitable for the industrialized mass production.

Description

technical field [0001] A phosvitin-glycopolymer emulsifier and a preparation method thereof belong to the technical field of emulsifiers. Background technique [0002] Phosvitin is one of the main proteins in yolk granules, accounting for 16% of the total weight of yolk granules. Its relative molecular weight is 35KDa, nitrogen content is 11.9%, phosphorus content is 9.7%, and carbohydrate content is 6.5%. Amino acid analysis showed that phosvitin was composed of 220 amino acid residues, of which 124 were serine residues, accounting for 56% of its total amino acid content, and 98% of serine residues were combined with phosphate groups. Phosvitin has a structure similar to that of casein, and the negatively charged phospho-serine is closely arranged to form a slender negatively charged core region, which constitutes the hydrophilic region of phosvitin. Whereas the C-terminal part contains 15 hydrophobic amino acids, forming a hydrophobic tail. Such a structure makes phosvi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01F17/14B01F17/30C08H1/00C09K23/30C09K23/14
Inventor 徐学明陈海英杨哪段翔吴凤凤金征宇田耀旗
Owner JIANGNAN UNIV
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