Method, product and application for preparing glycosylated zein by extrusion-ultrasonic combination

A technology of zein and glycosylation reaction, applied in the direction of texturization, plant protein processing, etc., can solve the problem of increasing the probability of collision between protein and sugar, unfavorable applications, ranging from tens of hours to several days or even Several weeks and other problems to achieve the effect of speeding up the grafting reaction, realizing waste utilization, and improving solubility

Active Publication Date: 2019-06-28
哈尔滨福肴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Judging from the literature reported so far, there are mainly two methods for grafting proteins and sugars: dry heat method and wet heat method, but the reaction time of these two methods is relatively long, especially the dry reaction. Ten hours, as long as a few days or even weeks, is not conducive to application, and the degree of substitution is low; the wet heat method increases the collision probability of protein and sugar, which shortens the time compared with the dry heat method, but it is mainly used for the reaction of small molecular sugars

Method used

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  • Method, product and application for preparing glycosylated zein by extrusion-ultrasonic combination
  • Method, product and application for preparing glycosylated zein by extrusion-ultrasonic combination

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Mix zein and distilled water evenly, and extrude and expand the zein with an extrusion extruder. The screw speed of the extrusion extruder is 60r / min, the temperature of the sleeve is 60°C, and the moisture content of the material is 15%, after obtaining the puffed product, dry it at 40°C for 2 hours, crush it with a high-speed universal pulverizer and pass it through a 80-mesh sieve;

[0029] 2) The zein obtained in step 1) was prepared into a protein solution with a protein concentration of 2 mg / mL with a pH 12 KCL-NaOH buffer solution, and stirred at room temperature for 25 min;

[0030] 3) Add glucose to the protein solution in step 2) at a mass ratio of 1:0.5, stir for 20 minutes, put the mixture in an ultrasonic cell pulverizer for ultrasonic-assisted glycosylation, ultrasonic conditions: temperature 55°C, time 30 minutes , Ultrasonic power 120W;

[0031] 4) After the glycosylation reaction is completed, the mixture is cooled to room temperature in an ice bath...

Embodiment 2

[0033] 1) Mix zein and distilled water evenly, and use an extrusion extruder to extrude and expand the zein. The screw speed of the extrusion extruder is 120r / min, the temperature of the sleeve is 80°C, and the moisture content of the material is 21%, after obtaining the puffed product, dry it at 40°C for 2 hours, crush it with a high-speed universal grinder and pass it through a 80-mesh sieve;

[0034] 2) The zein obtained in step 1) was prepared into a protein solution with a protein concentration of 6 mg / mL with KCL-NaOH buffer solution of pH 12.2, and stirred at room temperature for 30 min;

[0035] 3) Add glucose to the protein solution in step 2) at a mass ratio of 1:2, stir for 22 minutes, put the mixture in an ultrasonic cell pulverizer for ultrasonic-assisted glycosylation, ultrasonic conditions: temperature 65°C, time 45 minutes , Ultrasonic power 160W;

[0036] 4) After the glycosylation reaction was completed, the mixture was cooled to room temperature in an ice b...

Embodiment 3

[0038] 1) Mix zein and distilled water evenly, and use an extrusion extruder to extrude and expand the zein. The screw speed of the extrusion extruder is 180r / min, the temperature of the sleeve is 100°C, and the moisture content of the material is 27%, after obtaining the puffed product, dry it at 40°C for 2 hours, crush it with a high-speed universal pulverizer, and pass it through a 80-mesh sieve;

[0039] 2) The zein obtained in step 1) was prepared into a protein solution with a protein concentration of 10 mg / mL with KCL-NaOH buffer solution of pH 12.5, and stirred at room temperature for 35 min;

[0040] 3) Add maltodextrin to the protein solution in step 2) at a mass ratio of 1:3, stir for 25 minutes, put the mixture in an ultrasonic cell pulverizer for ultrasonic-assisted glycosylation, ultrasonic conditions: temperature 75°C, Time 60min, ultrasonic power 200W;

[0041] 4) After the glycosylation reaction was completed, the mixture was cooled to room temperature in an ...

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Abstract

The invention belongs to the technical field of high molecular protein modification, and more specifically relates to an extrusion-ultrasonic combined method used for preparing glycosylated zein, a product, and applications of the extrusion-ultrasonic combined method. The extrusion-ultrasonic combined method comprises following steps: zein is subjected to extrusion puffing pretreatment; an obtained product is added into a KCL-NaOH buffer solution; a monosaccharide or a polysaccharide is added at a certain ratio; reaction is carried out under ultrasonic conditions; centrifugation refrigeration dialysis is carried out; and at last vacuum freeze drying is carried out so as to obtain a finished product. Extrusion is adopted for pretreatment of zein, so as to expose reaction groups of zein, glycosylation can be carried out easily, and it is beneficial for saccharide grafting, and protein-saccharide grafting is accelerated via combination of ultrasonic technology. The extrusion-ultrasonic combined method can be used for increasing grafting degree of zein, and improving functional properties of zein such as solubility, emulsibility, and emulsion stability.

Description

technical field [0001] The invention belongs to the technical field of polymer protein modification, and specifically relates to a method, product and application for preparing glycosylated zein by extrusion-ultrasonic combination. Background technique [0002] In enterprises that use corn as raw material for deep processing, such as factories that produce starch, starch sugar, organic acids, amino acids and other products, a large amount of leftovers will be produced. Among these leftovers, about 5-6% of the raw material quality can be separated High-quality corn gluten powder, the protein content of this type of corn gluten powder is about 60%. In the past, it was generally sold as low-value animal feed protein, resulting in a waste of protein resources and low added value. [0003] Zein is the main protein in corn gluten powder. It has a unique amino acid composition. There are not only a large number of hydrophobic amino acids in its molecule, but also more sulfur-conta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23J3/26A23J3/22
CPCA23J3/14A23J3/22A23J3/26
Inventor 肖志刚杨庆余段玉敏赵卓解梦汐袁媛崔晓彤聂文文张焕丽
Owner 哈尔滨福肴食品有限公司
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