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Method of preparing double-network gel by combination of enzyme method and thermal treatment

A dual-network, gel technology, applied in the field of food engineering, can solve the problems of weakened mechanical strength of hydrogel system, incompatible separation of thermodynamics, high cost of gel raw materials, and achieves advantages of recycling, good mechanical properties, and stable structure. Effect

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing double-network hydrogels are prone to flocculation and phase delamination. Although the mechanical properties of the gel have been improved, the thermodynamic incompatibility between the two can easily lead to separation, which weakens the mechanical strength of the hydrogel system and the preparation of the gel. The cost of raw materials is high and difficult to obtain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Soak Zhengmai 9023 bran raw material crushed into powder in 4 times the mass of distilled water, heat in a boiling water bath for 30 minutes, and when the temperature drops to 70°C, add α-amylase and place in an 85°C water bath to enzymatically Remove starch (iodine solution to detect the degree of enzymatic hydrolysis). After the starch is completely decomposed, filter and enrich the precipitate, rinse the precipitate with boiling distilled water 4 to 5 times, and dry in an oven at 70°C for 4 hours to obtain starch-free wheat bran; mix the starch-free wheat bran with 0.25mol / L sodium hydroxide solution 1:4 (w / v) mixing, at room temperature, avoid light, rotate and shake for 4h, centrifuge at 6000r / min for 30min, adjust the supernatant to pH4.0, centrifuge at 6000r / min for 30min, collect the supernatant, and mix Mix 1:3 (v / v) to obtain a white flocculent precipitate, and after freeze-drying, wheat arabinoxylan is obtained; select commercially available soybean prote...

Embodiment 2

[0025] The Aikang 58 bran raw material crushed into powder was soaked in distilled water with 5 times the mass, and heated in a boiling water bath for 20 minutes. When the temperature dropped to 80°C, α-amylase was added and placed in an 80°C water bath to enzymatically remove starch ( iodine solution to detect the degree of enzymatic hydrolysis). After the starch is completely decomposed, filter and enrich the precipitate, rinse the precipitate with boiling distilled water 4 to 5 times, and dry in an oven at 60°C for 6 hours to obtain starch-removed wheat bran; mix the starch-removed wheat bran with 0.5mol / L sodium hydroxide solution 1:3 (w / v) mixing, at room temperature, avoid light, rotate and shake for 5 hours, centrifuge at 8000r / min for 15min, adjust the supernatant to pH4.0, centrifuge at 8000r / min for 15min, collect the supernatant, and mix Mix 1:3 (v / v) to obtain a white flocculent precipitate, and after freeze-drying, wheat arabinoxylan is obtained; select commercial...

Embodiment 3

[0027]Soak Zhoumai 27 bran raw material crushed into powder in 5 times the mass of distilled water, heat in a boiling water bath for 40 minutes, and when the temperature drops to 85°C, add α-amylase and place in an 85°C water bath to enzymatically remove starch ( iodine solution to detect the degree of enzymatic hydrolysis). After the starch is decomposed completely, filter and enrich the precipitate, wash the precipitate with boiling distilled water 5 times, and dry in an oven at 65°C for 5 hours to obtain starch-removed wheat bran; mix the starch-removed wheat bran with 0.25mol / L sodium hydroxide solution 1: 5 (w / v) mixing, at room temperature, avoid light and rotate for 4 hours, centrifuge at 6000r / min for 20min, adjust the supernatant to pH3.9, after centrifuging at 6000r / min for 20min, collect the supernatant, and mix with absolute ethanol 1: 4 (v / v) were mixed to obtain white flocculent precipitate, and after freeze-drying, wheat arabinoxylan was obtained; commercially a...

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Abstract

The invention relates to a method of preparing double-network gel by combination of an enzyme method and a thermal treatment. The method includes the steps of: preparing araboxylan by wheat bran as a raw material in an alkali-extraction manner, and fully mixing the araboxylan with a soybean protein isolate solution; treating the mixture with laccase for a certain time and allowing the mixture to stand for a certain time in a water bath pot at constant temperature; and rapidly cooling the mixture to room temperature to prepare wheat bran araboxylan / soybean protein isolate double-network gel. The method employs easy-to-obtained natural and toxic-free raw materials and is low in cost; the double-network gel, compared with general single-network gel, has excellent mechanical performances; the araboxylan is a non-starch polysaccharide and has excellent physiological functions, while the soybean protein isolate contains abundant eight essential amino acids of human body and has the functions and characters which are incomparable with animal proteins, so that the double-network gel has advantages in food processing. The method provides a novel effective approach for applications of edible gel in the fields of foods, medicine embedding and the like.

Description

technical field [0001] The invention belongs to the field of food engineering and the field of polysaccharide and protein product development, and specifically relates to a method for compounding wheat arabinoxylan / soybean protein isolate double network gel by using enzymatic method and heat treatment. Background technique [0002] As a renewable hemicellulose, arabinoxylan widely exists in grain tissues such as wheat, barley, corn, rice, sorghum, and oats. acid content etc. In addition, arabinoxylan also has physiological functions such as anti-oxidation, lowering blood sugar, and regulating the intestinal tract. Biological enzymes (such as laccase, peroxidase / H 2 o 2 system, etc.) and some chemical reagents (ammonium persulfate, etc.) can be oxidized by free radicals to make the ferulic acid groups in arabinoxylan covalently cross-linked to form high-viscosity solutions and gels. Based on the good hydrophilicity and biocompatibility of arabinoxylan gel, it has received...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/24C08J3/075C08L89/00C08L5/14C08B37/14
CPCC08B37/0003C08J3/075C08J3/246C08J2389/00C08J2405/14C08L89/00C08L5/14
Inventor 陈复生王立博殷丽君张丽芬辛颖刘昆仑布冠好郝莉花康莎莎田莉雯刘成龙左贯杰张鹏龙
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