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A kind of structural lipid modified corn fiber latex emulsifier and preparation method thereof

A technology of corn fiber glue and structured lipids, which is applied in the field of food additives, can solve the problems of large differences in emulsification properties of corn fiber glue and difficulty in commercial application, and achieve the effects of low price, sufficient resources, and simple preparation methods

Active Publication Date: 2022-03-25
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to provide a structural lipid-modified corn fiber latex emulsifier and a preparation method thereof to solve the problem that the corn fiber glue is affected by different sources and has a large difference in emulsification properties. , Difficult to apply commercially

Method used

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  • A kind of structural lipid modified corn fiber latex emulsifier and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Dissolution of corn fiber glue: Weigh 1 g of CFG in 30 mL of DMSO, and stir to dissolve at room temperature;

[0028] (2) Activation of carboxyl groups on corn fiber gum: EDC and DMAP were added to the DMSO solution in which CFG was dissolved in (1), and stirred at room temperature for 0.5 h to activate the carboxyl groups on CFG;

[0029] (3) Esterification reaction of corn fiber glue and structural lipids: add GMO according to 1% of the mass of CFG, and stir at 25 ° C for 6 h to make GMO and CFG undergo esterification reaction;

[0030] (4) Dialysis and freeze-drying: the reaction product in (3) was first dialyzed with DMSO for 12 hours, then dialyzed with deionized water for 2 days, and freeze-dried to finally obtain a corn fiber gum emulsifier modified with glycerol monooleate.

Embodiment 2

[0032] (1) Dissolution of corn fiber glue: Weigh 1 g of CFG in 30 mL of DMSO, and stir to dissolve at room temperature;

[0033] (2) Activation of carboxyl groups on corn fiber gum: EDC and DMAP were added to the DMSO solution in which CFG was dissolved in (1), and stirred at room temperature for 3 h to activate the carboxyl groups on CFG;

[0034] (3) Esterification reaction of corn fiber glue and structural lipids: add GMO according to 15% of the mass of CFG, and react at 35°C for 12 hours to make GMO and CFG undergo esterification reaction;

[0035] (4) Dialysis and freeze-drying: the reaction product in (3) was first dialyzed with DMSO for 24 hours, then dialyzed with deionized water for 3 days, and freeze-dried to finally obtain a corn fiber gum emulsifier modified with glycerol monooleate.

Embodiment 3

[0037] (1) Dissolution of corn fiber glue: Weigh 1 g of CFG in 30 mL of DMSO, and stir to dissolve at room temperature;

[0038] (2) Activation of carboxyl groups on corn fiber gum: EDC and DMAP were added to the DMSO solution in which CFG was dissolved in (1), and stirred at room temperature for 5 h to activate the carboxyl groups on CFG;

[0039] (3) Esterification reaction of corn fiber glue and structural lipids: add GMO according to 30% of the mass of CFG, and react at 55°C for 24 hours to make GMO and CFG undergo esterification reaction;

[0040] (4) Dialysis and freeze-drying: the reaction product in (3) was first dialyzed with DMSO for 36 hours, then dialyzed with deionized water for 4 days, and freeze-dried to finally obtain a corn fiber gum emulsifier modified with glycerol monooleate.

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Abstract

The invention discloses a corn fiber latex emulsifier modified by structural lipid, belonging to the technical field of food additives, comprising corn fiber glue and structured lipid, the structural lipid is monoglyceride or diglyceride, and the structural lipid is set In order to be connected to the corn fiber glue through esterification, its composition: the mass percentage of the structural lipid and the corn fiber glue is 1%-50%. The invention also discloses a preparation method thereof: dissolving the corn fiber glue; activating the carboxyl group on the corn fiber glue; adding structural lipids for esterification; dialysis and freeze-drying of the reaction product. The preparation method of the present invention is simple, and the emulsifying and emulsifying stabilizing effect of the modified corn fiber glue on the oil-water system is significantly better than that before the modification, and the modified emulsifier can also be endowed with some special physiological functions, such as anti- Oxidation activity, anti-atherosclerosis and prevention of cardiovascular diseases, etc., have broad application prospects in food, agriculture, medicine, chemical industry and other fields.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a structural lipid-modified corn fiber latex emulsifier and a preparation method thereof. Background technique [0002] Emulsifier, also known as surfactant, contains hydrophilic and hydrophobic groups in its molecular structure. Its main function is to form a protective film on the surface of the dispersed phase, reduce the surface tension between the components in the emulsion, and make it uniform and stable. dispersion or emulsion. Food emulsifier is a kind of multifunctional food additive, and its dosage accounts for about half of food additives. In addition to emulsification, it also has functions such as thickening, stabilizing and foaming, which is beneficial to improve the taste, texture and appearance of food. Extend the shelf life of food, etc. At present, food emulsifiers mainly include natural polymer emulsifiers (such as polysaccharides and proteins) and small molecul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00A23L29/10A23L33/12
CPCC08B37/00A23L29/10A23L33/12A23V2002/00A23V2200/326
Inventor 张洪斌谢燕萍郭亚龙蔡志祥韦越吴敏马爱勤
Owner SHANGHAI JIAOTONG UNIV