Preparation method for steady-state soybean lecithin

A technology of soybean lecithin and stabilization, which is applied in the directions of edible phospholipid composition, food science, protein food ingredients, etc., to achieve the effects of good water solubility, convenient product separation and high water solubility

Inactive Publication Date: 2014-07-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the inclusion of soybean lecithin with hydroxypropyl-β-cyclodextrin

Method used

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  • Preparation method for steady-state soybean lecithin
  • Preparation method for steady-state soybean lecithin
  • Preparation method for steady-state soybean lecithin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The first step is to accurately weigh 18.07g of hydroxypropyl-β-cyclodextrin, add 36.14g of distilled water and stir to dissolve, and prepare a hydroxypropyl-β-cyclodextrin solution.

[0023] The second step is to accurately weigh 5g of soybean lecithin, add 85mL of absolute ethanol and stir to dissolve.

[0024] In the third step, slowly drop the soybean lecithin solution obtained in step (2) into the hydroxypropyl-β-cyclodextrin solution obtained in step (1), and stir and react at 60°C for 3 hours.

[0025] The fourth step is to cool the solution obtained in step (3) to room temperature, let it stand for 12 hours, filter it with suction, vacuum freeze-dry the filtrate, and pulverize it to obtain the inclusion compound of hydroxypropyl-β-cyclodextrin / soybean lecithin. The clathrate rate of the clathrate obtained was 54.8%.

[0026] Ultraviolet spectrophotometry is a common method for determination of inclusion rate. The specific determination method is: accurately wei...

Embodiment 2

[0038] The first step is to accurately weigh 4.52g of hydroxypropyl-β-cyclodextrin, add 22.6g of distilled water and stir to dissolve, and prepare a hydroxypropyl-β-cyclodextrin solution.

[0039]The second step is to accurately weigh 5g of soybean lecithin, add 50mL of absolute ethanol and stir to dissolve.

[0040] In the third step, the soybean lecithin solution obtained in step (2) is slowly added dropwise to the hydroxypropyl-β-cyclodextrin solution obtained in step (1), and the reaction is stirred at 50°C for 4 hours.

[0041] The fourth step is to cool the solution obtained in step (3) to room temperature, let it stand for 24 hours, filter it with suction, vacuum freeze-dry the filtrate, and pulverize it to obtain the inclusion compound of hydroxypropyl-β-cyclodextrin / soybean lecithin. The inclusion rate of the obtained clathrate was 34.3%.

[0042] The thermal stability test results are as follows, the loss rates of clathrate and soybean lecithin at 40°C are 19.4%, 52...

Embodiment 3

[0044] The first step is to accurately weigh 36.12g of hydroxypropyl-β-cyclodextrin, add 108.36g of distilled water and stir to dissolve, and prepare a hydroxypropyl-β-cyclodextrin solution.

[0045] The second step is to accurately weigh 5g of soybean lecithin, add 75mL of absolute ethanol and stir to dissolve.

[0046] In the third step, slowly drop the soybean lecithin solution obtained in step (2) into the hydroxypropyl-β-cyclodextrin solution obtained in step (1), and stir and react at 50°C for 3 hours.

[0047] The fourth step is to cool the solution obtained in step (3) to room temperature, let it stand for 36 hours, filter it with suction, vacuum freeze-dry the filtrate, and pulverize it to obtain the inclusion compound of hydroxypropyl-β-cyclodextrin / soybean lecithin. The inclusion rate of the obtained clathrate was 48.5%.

[0048] The thermal stability test results are as follows, the loss rates of clathrate and soybean lecithin at 40°C are 17.4%, 52.8%, respectivel...

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Abstract

The invention discloses a preparation method for steady-state soybean lecithin. The method comprises: dissolving hydroxypropyl-beta-cyclodextrin in distilled water, dissolving soybean lecithin in absolute ethanol, and then slowly dropwise adding the soybean lecithin solution into the hydroxypropyl-beta-cyclodextrin solution, wherein the mass ratio of hydroxypropyl-beta-cyclodextrin to soybean lecithin is 0.9:1-7.2:1; reacting with stirring at 30-70 DEG C for 1-7 h; cooling to room temperature, standing for 12-36 h, performing pumping filtration, performing freeze drying on the filtrate, and crushing to obtain the product. The product keeps original multiple health-care efficacy of soybean lecithin, and also overcomes the disadvantages such as moisture absorbing easiness, oxidation easiness, dissolving difficulty and bonding dispersing difficulty of soybean lecithin products, stead state of soybean lecithin is realized, and soybean lecithin can be effectively used as health food, food auxiliary agents, functional substance and the like for a relatively long time.

Description

technical field [0001] The invention relates to a soybean lecithin, in particular to a preparation method of a stabilized soybean lecithin. Background technique [0002] With the improvement of people's living standards, the acceleration of the pace of life and the change of lifestyle, the unscientific dietary structure has brought serious threats to people's health, causing cardiovascular diseases, diabetes, tumors, cerebrovascular diseases, senile anemia, etc. Diseases are increasing year by year. Therefore, in order to improve people's health level, food research workers continue to develop various functional health foods to meet people's health needs. In recent years, with the development of food science and technology, some wastes or by-products generated in the conventional edible vegetable oil processing in the past have been gradually developed into many new uses. The residue after producing soybean oil from soybeans is rich in soybean lecithin. Soybean lecithin i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J7/00
Inventor 罗志刚席永康王新阁李耀荣洪盛权林永鹏龙思材
Owner SOUTH CHINA UNIV OF TECH
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