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Method for preparing food functional coating by using polysialic acid and nisin

A technology of nisin and polysialic acid, which is applied in food coating, food preservation, protein-containing food ingredients, etc., can solve problems such as the influence of freshness on food quality, prolonging the shelf life of fresh food, and limited health effects. Achieve the effect of reducing nutritional damage, improving stability and improving food quality

Active Publication Date: 2020-05-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For a long time, scholars have been working on extending the shelf life of fruits and vegetables on the premise of ensuring safety. However, since fresh fruits and vegetables are short-shelf-life foods, their freshness has a significant impact on food quality, so there has been no effective way. means to extend the shelf life of fresh foods
[0005] In addition, the current food functional coating has a single function, which can only play the role of antisepsis and prolonging the preservation time of food, but lacks the function of health care. When these foods are eaten, the health care effect on the human body is limited.

Method used

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  • Method for preparing food functional coating by using polysialic acid and nisin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] This embodiment provides a method for preparing a food functional coating using polysialic acid and nisin, the steps are as follows:

[0049] (1) Remove some acyl groups on the molecular chain of polysialic acid (acyl group removal rate is 25%-50%): dissolve 100mg polysialic acid powder in 200mL, 0.5M sodium hydroxide solution, place in 80°C water bath The solution was treated in a pot for fifteen minutes, and the resulting solution was adjusted to pH 7 with concentrated hydrochloric acid, and there were a large number of amino groups on the polysialic acid chain after partial removal of acyl groups.

[0050] (2) Reaction of polysialic acid and nisin: Add 100 mg of nisin to the polysialic acid solution deacylated in the previous step, oscillate evenly, and place in a constant temperature incubator at 37°C for 24 hours to react.

[0051] (3) Purification: The reaction solution obtained in step (2) is concentrated to 50 mL with a 3000 Da tangential flow ultrafilter, then ...

Embodiment 2

[0057] This embodiment provides a method for preparing a food functional coating using polysialic acid and nisin, the steps are as follows:

[0058] (1) Remove some acyl groups on the molecular chain of polysialic acid (acyl removal rate is 25%-50%): dissolve 10 mg of polysialic acid powder in 20 mL of 0.1 M sodium hydroxide solution, and place in a water bath at 40 ° C The solution was treated in a pot for 60 minutes, and the obtained solution was adjusted to pH 5 with concentrated hydrochloric acid with a mass concentration of 0.05%, and there were a large number of amino groups on the polysialic acid chain after partial removal of acyl groups.

[0059] (2) Reaction of polysialic acid and nisin: 10 mg of nisin was added to the polysialic acid solution deacylated in the previous step, oscillated evenly, and placed in a constant temperature incubator at 20°C for 40 hours to react.

[0060] (3) Purification: Concentrate the reaction liquid obtained in step (2) to 25 mL with a 1...

Embodiment 3

[0064] This embodiment provides a method for preparing a food functional coating using polysialic acid and nisin, the steps are as follows:

[0065] (1) Remove some acyl groups on the molecular chain of polysialic acid (acyl group removal rate is 25%-50%): dissolve 50 mg of polysialic acid powder in 100 mL, 0.5 M sodium hydroxide solution, and place in a water bath at 60 ° C The solution was treated in a pot for 40 minutes, and the obtained solution was adjusted to pH 7 with concentrated hydrochloric acid with a mass concentration of 3%, and there were a large number of amino groups on the polysialic acid chain after removing part of the acyl groups.

[0066] (2) Reaction of polysialic acid and nisin: 50 mg of nisin was added to the polysialic acid solution deacylated in the previous step, oscillated evenly, and placed in a constant temperature incubator at 35° C. for 30 hours to react.

[0067] (3) Purification: Concentrate the reaction liquid obtained in step (2) to 30 mL wi...

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Abstract

The invention relates to a method for preparing a food-function coating by utilizing polysialic acid and nisin. The method comprises the following steps: removing a part of acyl groups on a polysialic-acid molecular chain; uniformly mixing the treated polysialic acid and nisin, reacting at the temperature of 20-50 DEG C under the condition that the pH is 5-7, then adopting a tangential-flow filtering method to purify reaction liquid, and drying to obtain grafting products of the polysialic acid and the nisin; uniformly mixing the grafting products and biomacromolecules in water to obtain a gelproduct; wrapping the gel product on the surface of the food so as to form the food-function coating on the surface of the food. The method is simple and can effectively prolong the shelf life of thefood; the prepared food-function coating can release health-care substance (the polysialic acid) slowly and has a certain antibacterial property.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for preparing a food functional coating by using polysialic acid and nisin. Background technique [0002] The shelf life of a food is defined as the period of time during which a food is stored under recommended conditions to remain safe; to ensure desirable sensory, physicochemical, and microbiological properties; and to retain any nutritional value declared on the label. GB7718-94 defines food shelf life as the period during which food quality (quality) is maintained under the conditions specified on the label. During this period, the food is completely suitable for sale and meets the quality (quality) specified on the label or in the product standard; beyond this period, the food is still edible for a certain period of time. [0003] Long food shelf life refers to the extended period of time that a food is stored under recommended conditions to remain safe;...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P20/00A23P20/15A23P20/17A23P20/18A23L3/3526A23L3/3562
CPCA23L3/3526A23L3/3562A23P20/00A23P20/105A23P20/15A23P20/17A23P20/18A23V2002/00A23V2250/55
Inventor 詹晓北彭星桥王支海朱莉
Owner JIANGNAN UNIV
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