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Grading method for accurately regulating and controlling molecular weight of Arabic gum

A gum arabic and grading method technology, applied in the field of food chemistry, can solve the problems of destroying the natural structure and properties of gum arabic, sacrificing the solubility of gum arabic, and high production costs

Pending Publication Date: 2020-12-08
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned methods can improve the emulsifying properties of gum arabic, most of them are at the cost of sacrificing some physical properties (solubility, agglomeration and browning, etc.) of gum arabic or destroying the natural structure and properties of gum arabic, or because of Production costs are too high and industrial applications are limited

Method used

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  • Grading method for accurately regulating and controlling molecular weight of Arabic gum
  • Grading method for accurately regulating and controlling molecular weight of Arabic gum
  • Grading method for accurately regulating and controlling molecular weight of Arabic gum

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment A kind of precise control molecular weight fractionation method of gum arabic

[0029] The weight average molecular weight was 2.705×10 5 g / mol, 2.213×10 5 g / mol, 1.253×10 5 g / mol, 0.378×10 5 G / mol carboxymethyl cellulose was mixed with gum arabic according to the mixing concentration in Table 1.

[0030] Such as figure 2 After the isolated phase separation between gum arabic and carboxymethyl cellulose, the solution will be divided into upper and lower layers, which are carboxymethyl cellulose-rich phase and gum arabic-rich phase respectively. The volume ratio of each rich phase is shown in Table 1 .

[0031] Table 1 The mixed concentration of carboxymethyl cellulose and gum arabic of different molecular weights and the volume ratio of each phase after phase separation

[0032]

[0033] It can be seen from Table 1 that the volume percentage of the rich phase of gum arabic increases with the decrease of the molecular weight of carboxymethyl cellulos...

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Abstract

The invention belongs to the field of food chemistry, and particularly relates to a grading method for accurately regulating and controlling the molecular weight of Arabic gum. The method comprises the following steps: respectively mixing bio-macro-molecules with different molecular weights with Arabic gum in water, fully stirring to respectively form corresponding mixed aqueous solutions, standing for 2448 hours until phase separation is completely stopped, and carrying out molecular determination on each component in the separated Arabic gum enrichment phase to obtain the Arabic gum enrichment phase. A relation model between bio-macro-molecules with different molecular weights and the content of the Arabic gum component is established. Accurate regulation and control of Arabic gum molecular weight grading is realized according to the model.

Description

technical field [0001] The invention belongs to the field of food chemistry, and in particular relates to a method for precisely regulating the molecular weight grading of gum arabic. Background technique [0002] Gum Arabic is an amber-colored dry powder made from viscous substances produced by the branches of Acacia plants through a series of processes. It has been used in the food industry for a long time and was the first to be approved by the US Food and Drug Administration. One of the polysaccharide soluble colloids used in the food industry. In my country, with the gradual expansion of the scope of application of gum arabic and the maturity of the use technology, the market demand for high-quality gum arabic has also been greatly increased. In the food industry, gum arabic is often used in oil-in-water emulsions, oil microcapsules, candies, snacks, chewing gum, baked goods, ice cream and beverages, etc. The application of gum arabic in the field of oil-in-water emul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00
CPCC08B37/0003C08B37/0087
Inventor 胡冰曹际娟韩玲钰
Owner DALIAN NATIONALITIES UNIVERSITY