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Modified low-ester pectin emulsion and preparation method thereof

A low-ester pectin and modified technology, applied in the field of food processing, can solve problems such as the decline of antioxidant activity, and achieve the effects of improving emulsifying performance, facilitating large-scale industrial production, and having good water solubility.

Pending Publication Date: 2020-04-10
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antioxidant activity of cyanidin-3-glucoside decreased after ultrasonic treatment

Method used

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  • Modified low-ester pectin emulsion and preparation method thereof
  • Modified low-ester pectin emulsion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of preparation operation step of modified low-ester pectin emulsion is as follows:

[0045] Step 1: Preparation of oligopeptides

[0046] Prepare a 5 g / L isolated soybean protein powder solution and place it in an enzymatic hydrolysis tank, adjust the pH value to 7.0 with 0.1 mol / L NaOH solution, preheat to 40 °C, and add 150 U of pancreatic Protease, under the conditions of temperature 45±1 ℃, rotation speed 150 r / min, and ultrasonic power 200 W, enzymolysis was carried out for 2.5 h to obtain enzymatic hydrolysis solution; The primary retentate returns to the enzymolysis tank, the primary permeate passes through the secondary ultrafiltration membrane system with a molecular weight cut-off of 2000 kDa, the secondary retentate returns to the enzymolysis tank, and the secondary permeate passes through the nanofiltration membrane system to collect The retentate treated by the nanofiltration membrane system is placed in a vacuum dryer at 65 °C and dried until the m...

Embodiment 2

[0055] A kind of preparation operation step of modified low-ester pectin emulsion is as follows:

[0056] Step 1: Preparation of oligopeptides

[0057] Prepare a 6 g / L chickpea protein powder solution and place it in an enzymatic hydrolysis tank, adjust the pH value to 7.5 with 0.1 mol / L NaOH, preheat to 45 °C, and add 200 U of Trypsin was enzymolyzed for 2.0 h at a temperature of 45±1 °C, a rotational speed of 180 r / min, and an ultrasonic power of 250 W to obtain an enzymatic hydrolyzate; The primary retentate returns to the enzymatic hydrolysis tank, the primary permeate passes through the secondary ultrafiltration membrane system with a molecular weight cut-off of 2000 kDa, the secondary retentate returns to the enzymatic hydrolysis tank, and the secondary permeate passes through the nanofiltration membrane system. Collect the retentate treated by the nanofiltration membrane system and dry it in a vacuum dryer at 70 °C until the moisture content is lower than 7.8%, to obta...

Embodiment 3

[0066] A kind of preparation operation step of modified low-ester pectin emulsion is as follows:

[0067] Step 1: Preparation of oligopeptides

[0068] Prepare 5.5 g / L pea protein powder solution and place it in an enzymatic hydrolysis tank, adjust the pH value to 7.2 with 0.1 mol / L NaOH solution, preheat to 42 °C, add 180 U of trypsin per liter of pea protein powder solution, Under the conditions of temperature 45±1 ℃, rotation speed 160 r / min, and ultrasonic power 220 W, the enzymolysis solution was obtained for 2.2 h; The liquid returns to the enzymolysis tank, the primary permeate passes through the secondary ultrafiltration membrane system with a molecular weight cut-off of 2000 kDa, the secondary retentate returns to the enzymolysis tank, and the secondary permeate passes through the nanofiltration membrane system to collect the supernatant. The retentate treated by the filter membrane system is dried in a vacuum dryer at 70°C until the moisture content is lower than 7....

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Abstract

The invention relates to a modified low-ester pectin emulsion and a preparation method thereof, and belongs to the field of food processing. The method comprises the following specific operation steps: (1) preparing oligopeptide through ultrasonic-assisted trypsin enzymolysis in combination with a membrane separation technology; (2) pretreating the low-ester pectin through power ultrasonic waves;(3) modifying the low-ester pectin by using oligopeptide through a dry heating method; and (4) preparing the modified low-ester pectin emulsion through a high-speed shearing emulsification effect. Theemulsion prepared by the invention has the beneficial functions of polypeptide and low-ester pectin, and is a functional emulsion and can also be used as a transport carrier of oil-soluble substances, so that the stability and the bioavailability of the oil-soluble substances are improved. The preparation method of the emulsion provided by the invention does not involve a chemical emulsifier, iscontrollable in technological operation, is convenient for large-scale industrial production, and is obvious in economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a functional emulsion and a preparation method. Background technique [0002] Emulsion (like) liquid is a transparent or translucent thermodynamically relatively stable system spontaneously formed by water, oil, surfactant and auxiliary agent (emulsifier) ​​in an appropriate proportion. Tens of microns, it has high stability, high dispersion, low viscosity, good transparency and other characteristics, so it is widely used in the fields of food, medicine, detergent, cosmetics and other fields to improve the structure of substances, functional factors, drugs, etc. pass on, and so on. According to the relative position of the water phase and the oil phase, the emulsion (like) liquid generally includes two simple types or shapes, namely the water-in-oil (W / O) type and the oil-in-water (O / W) type. ) type, the former water phase is dispersed in the oil phase, and the latter is ...

Claims

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Application Information

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IPC IPC(8): A23L29/231A23L35/00
CPCA23L29/231A23L35/10
Inventor 罗水忠吴香芝潘利华郑志赵妍嫣
Owner HEFEI UNIV OF TECH
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