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Physical modification method and preparation of soluble soybean polysaccharide

A soybean polysaccharide and modification method technology, applied in the field of agricultural and sideline product processing, can solve the problems of limited steric hindrance, poor ability to stabilize milk protein particles, short chain length, etc. The effect of dispersion stability

Active Publication Date: 2017-01-04
FUJIAN QUANZHOU WEIBO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention solves the problems that the water-soluble soybean polysaccharide soybean polysaccharide has small molecular weight, short chain length, limited steric hindrance, and poor ability to stabilize milk protein particles, and proposes a method for modifying the physical properties of the soluble soybean polysaccharide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Materials: Soluble soybean polysaccharides (SSPS) were sourced from Fujian Weibo Food Co., Ltd.

[0018] Prepare the soluble soybean polysaccharide with water into a solution with a concentration of 5% by mass, add hexametaphosphate accounting for 5% of the mass of soybean polysaccharide as a crosslinking agent, adjust the pH of the solution to 5.0, and stir at 25°C for 0.5h; The combined soybean polysaccharide solution was placed in a 35°C water bath, and the pH was adjusted in the range of 8.0 to 8.5 under the condition of spiral stirring, and then 5ml of octenyl succinic anhydride (OSA) was added dropwise, and the addition was completed within 30 minutes. The reaction process Maintain the pH of the system between 8.0 and 8.5. Immediately after the reaction was completed, the pH of the system was adjusted to 5.5, and concentrated by vacuum rotary evaporation to obtain the crude product of octenylsuccinic acid-soybean polysaccharide ester (OSA-SSPS). Extract three tim...

Embodiment 2

[0020] Prepare the soluble soybean polysaccharide with water into a solution with a concentration of 10% by mass, add hexametaphosphate accounting for 8% of the mass of soybean polysaccharide as a cross-linking agent, adjust the pH of the solution to 5.2, and stir for 1 hour at 20°C; The soybean polysaccharide solution was placed in a 40°C water bath, and the pH was adjusted in the range of 8.0 to 8.5 under the condition of spiral stirring, and then 25ml of octenyl succinic anhydride (OSA) was added dropwise, and the addition was completed within 60 minutes. The reaction process Maintain the pH of the system between 8.0 and 8.5. Immediately after the reaction was completed, the pH of the system was adjusted to 6.0, and concentrated by vacuum rotary evaporation to obtain the crude product of octenylsuccinic acid-soybean polysaccharide ester (OSA-SSPS). Extract three times with equal volume of ethyl acetate, remove the residual ethyl acetate by rotary evaporation, spray dry and ...

Embodiment 3

[0022] Prepare the soluble soybean polysaccharide with water into a solution with a concentration of 8% by mass, add hexametaphosphate accounting for 6% of the mass of soybean polysaccharide as a cross-linking agent, adjust the pH of the solution to 5.5, and stir at 30°C for 45 minutes; The soybean polysaccharide solution was placed in a water bath at 37°C, and the pH was adjusted in the range of 8.0 to 8.5 under the condition of spiral stirring, and then 15 ml of octenyl succinic anhydride (OSA) was added dropwise, and the addition was completed within 45 minutes. The reaction process Maintain the pH of the system between 8.0 and 8.5. Immediately after the reaction was completed, the pH of the system was adjusted to 6.5, and concentrated by vacuum rotary evaporation to obtain the crude product of octenylsuccinic acid-soybean polysaccharide ester (OSA-SSPS). Extract three times with equal volume of ethyl acetate, remove residual ethyl acetate by rotary evaporation, freeze-dry ...

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Abstract

The invention discloses a physical modification method and preparation of a soluble soybean polysaccharide (SSPS), and belongs to the field of agricultural and sideline product processing. According to the physical modification method, octenyl succinic anhydride and the soybean polysaccharide are subjected to chemical reaction so as to obtain a novel soybean polysaccharide with amphipathic characteristics. The physical modification method comprises following steps: firstly, a hexametaphosphate is taken as a cross-linking agent to realize crosslinking esterification of the soluble soybean polysaccharide; at a pH value ranging from 8.0 to 8.5, octenyl succinic anhydride (OSA) is used for hydrophobic modification of an obtained crosslinked soybean polysaccharide; an obtained ocentyl succinic anhydride-soluble soybean polysaccharide ester (OSA-SSPS) crude product is extracted with ethyl acetate, and is subjected to rotary evaporation, and freeze drying or spray drying, and then is smashed so as to obtain a finished product. After appropriate physical modification, the obtained soybean polysaccharide possesses both hydrophilicity and hydrophobicity, and the stabilizing effect of steric hindrance is achieved preferably. Application range can be widened further; and the obtained product is widely applied to the fields such as food, cosmetic, weaving, papermaking, and pharmacy industry.

Description

technical field [0001] The invention discloses a method for modifying physical properties of soluble soybean polysaccharides and its preparation. Specifically, soluble soybean polysaccharides are modified by cross-linking esterification molecules, and octenyl succinic anhydride is obtained by chemically reacting with soybean polysaccharides - Reaction technology of soybean polysaccharide ester (OSA-SSPS). It belongs to the field of agricultural by-product processing. Background technique [0002] Soluble soybean protein (Soybean soluble polysaccharides, SSPS) is a kind of soluble dietary fiber extracted from soybean dregs. In dairy products, soluble soybean polysaccharide mainly relies on the steric hindrance formed by polysaccharide side chains to stabilize protein, and is a low-viscosity yoghurt beverage stabilizer. In recent years, soybean polysaccharides have been used more and more in acidic milk beverages. Compared with other stabilizers commonly used in dairy produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C08J3/24
Inventor 廖劲松齐军茹
Owner FUJIAN QUANZHOU WEIBO FOOD CO LTD
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