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Fabaceae seed polysaccharide succinic acid derivative ester and production method thereof

A technology of polysaccharides and derivatives, applied in the field of pectic acidic polysaccharides, can solve the problems of low heating stability, low practicability, and inability to withstand the heating and sterilization process, etc., to achieve inhibition of coagulation and precipitation, high emulsifying ability Effect

Active Publication Date: 2017-09-01
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pectin derived from potatoes is difficult to separate from coexisting starch; in addition, beverages prepared with polyglutamic acid derived from microorganisms have low thermal stability and sometimes cannot withstand the heat sterilization process that is very important in food processing. Very low practicality
So far, no practical dispersion stabilizer exists for the preparation of good acidic protein beverages around pH 5

Method used

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  • Fabaceae seed polysaccharide succinic acid derivative ester and production method thereof
  • Fabaceae seed polysaccharide succinic acid derivative ester and production method thereof
  • Fabaceae seed polysaccharide succinic acid derivative ester and production method thereof

Examples

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Effect test

manufacture example 1

[0072] (Manufacturing example 1) Preparation of untreated or alkali-treated soybean polysaccharides

[0073] Dried okara produced as a by-product during the production of isolated soybean protein was used as a raw material, water was added so that the solid content became 8.0% by weight, the pH was adjusted to 5.0, and heat extraction was performed at 120° C. for 90 minutes. Thereafter, centrifugation (11,000×g, 30 minutes) was performed to obtain a supernatant. Part of the obtained supernatant was freeze-dried to obtain soybean polysaccharide Y (unprocessed soybean polysaccharide). The remaining 300 g of the supernatant was adjusted to pH 8.0 with sodium hydroxide, kept stirring at 40°C for 1 hour, then added hydrochloric acid to the solution to adjust the pH to 5, and added 600 g of ethanol to precipitate polysaccharides. The precipitate after separation was washed twice with 300 g of ethanol, and then air-dried to obtain soybean polysaccharide Z (alkali treatment and soybe...

manufacture example 2

[0074] (Manufacturing example 2) Preparation of octenyl succinate and soybean polysaccharides (1)

[0075] 300 g of a 10% by weight solution of soybean polysaccharide Y was prepared and heated to 40°C. The pH was adjusted to 8.0 using sodium hydroxide solution, and octenyl succinic anhydride (2 - Octenyl succinic anhydride: manufactured by Tokyo Chemical Industry Co., Ltd.), and then stirring was continued for 1 hour to perform esterification reaction. During the reaction, pH 8.0 was maintained by adding sodium hydroxide. Hydrochloric acid was added to the solution to adjust the pH to 5, and 600 g of ethanol was added to precipitate polysaccharides. The separated precipitate was washed twice with 300 g of ethanol, and then air-dried to obtain esterified soybean polysaccharide A.

manufacture example 3

[0076] (Production Example 3) Preparation of octenyl succinate and soybean polysaccharides (2)

[0077] In the production of soybean polysaccharide A in Production Example 2, the addition amount of octenyl succinic anhydride was set to 10% by weight, 6.0% by weight, 3.0% by weight, and 1.5% by weight relative to the soybean polysaccharide, and in addition, Esterified soybean polysaccharides B, C, D, and E were obtained by the same procedure as the esterified soybean polysaccharide A.

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Abstract

An object of the present invention is to provide a dispersion stabilizer capable of suppressing aggregation and precipitation of proteins under acidic conditions, particularly in a pH region near pH 5, which is closer to neutral than near the isoelectric point of proteins. When leguminous seed polysaccharides are used, protein particles can be dispersed and stabilized around pH 5, thereby preparing acidic protein foods; chain of succinic acid derivatives or succinates obtained. The hydrocarbon chain of the succinic acid derivative preferably has 2 to 18 carbon atoms, most preferably an octenyl group. In addition, esterified leguminous polysaccharides also have a high emulsifying ability.

Description

technical field [0001] The present invention relates to pectic acidic polysaccharides derived from leguminous plant seeds (hereinafter referred to as leguminous seed polysaccharides) having uronic acid as a constituent sugar. More specifically, it relates to a leguminous polysaccharide characterized in that it is superior in dispersion stability of particles such as protein molecules in an aqueous solution as compared with conventionally used dispersion stabilizers. In particular, the present invention relates to esterified leguminous seed polysaccharides, which are characterized in that they are suitable for exerting high dispersion stabilization power and have succinic acid derivatives in their molecules, and dispersion stabilizers using the same. ester structure. Background technique [0002] Protein beverages such as milk and soybean milk, foods fermented with microorganisms such as lactic acid bacteria, and foods obtained by adding fruit juices, inorganic acids, or org...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00A23L29/10A61K8/73C09K23/56
CPCA61K8/73C08B37/0045C08L5/06A61Q19/00A61K2800/10A23L29/10A23C9/1542A23V2002/00
Inventor 佐藤南吉田靖彦中村彰宏
Owner FUJI OIL CO LTD