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Pectin graft copolymer as well as preparation method and application thereof

A graft copolymer and a technology of copolymerization reaction are applied in the field of pectin graft copolymer and its preparation, and can solve the problems of unsatisfactory oxidation resistance and thermal stability of natural pectin, unable to meet the actual needs in the field of food chemistry, etc.

Inactive Publication Date: 2021-07-06
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antioxidant and thermal stability of natural pectin are still not ideal enough to meet the actual needs in the field of food chemistry.
Researchers began to continuously modify natural pectin through biological, chemical and physical means. Among them, common methods are: chemical (pH) modification, enzyme modification, thermal modification, irradiation modification, graft modification , cross-linking modification and substitution modification, etc. At present, there is no report about the graft copolymer of pectin ferulic acid

Method used

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  • Pectin graft copolymer as well as preparation method and application thereof
  • Pectin graft copolymer as well as preparation method and application thereof
  • Pectin graft copolymer as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation of embodiment 1 pectin graft copolymer (SFC-14%)

[0039] 1) Add 0.5g of beet pectin powder to 45mL of 50mM phosphate buffer (pH 7.5), and stir magnetically at 20°C for 8 hours to fully dissolve the beet pectin;

[0040] 2) 5 mL of 1.0% (w / v) ferulic acid-methanol solution was added to the pectin solution in step 1), and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 min;

[0041] 3) 100 μL of laccase was added to the mixed solution in step 2) to initiate the reaction, and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 minutes;

[0042] 4) React the mixed system obtained in step 3) in a constant temperature shaking water bath at 40°C and 120 rpm for 1 hour;

[0043] 5) After the reaction, add 150 mL of absolute ethanol to the reaction solution in step 4) to terminate the reaction, and the resulting mixed liquid is filtered twice with a vacuum pump;

[0044] 6) Rotate evaporate the ...

Embodiment 2

[0047] The preparation of embodiment 2 pectin graft copolymer (SFC-16%)

[0048] 1) Add 0.5g of beet pectin powder to 45mL of 50mM phosphate buffer (pH 7.5), and stir magnetically at 20°C for 8 hours to fully dissolve the beet pectin;

[0049] 2) 5 mL of 2.0% (w / v) ferulic acid-methanol solution was added to the pectin solution in step 1), and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 min;

[0050] 3) 150 μL of laccase was added to the mixed solution in step 2) to initiate the reaction, and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 minutes;

[0051] 4) React the mixed system obtained in step 3) in a constant temperature shaking water bath at 30°C and 120rpm for 4h;

[0052] 5) After the reaction, add 150 mL of absolute ethanol to the reaction solution in step 4) to terminate the reaction, and the resulting mixed liquid is filtered twice with a vacuum pump;

[0053] 6) Rotate evaporate the filtr...

Embodiment 3

[0056] The preparation of embodiment 3 pectin graft copolymers (SFC-18%)

[0057] 1) Add 0.5g of beet pectin powder to 45mL of 50mM phosphate buffer (pH 7.5), and stir magnetically at 20°C for 8 hours to fully dissolve the beet pectin;

[0058] 2) 5 mL of 1.0% (w / v) ferulic acid-methanol solution was added to the pectin solution in step 1), and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 min;

[0059] 3) 50 μL of laccase was added to the mixed solution in step 2) to initiate the reaction, and the resulting mixed solution was magnetically stirred at 20° C. and 500 rpm for 15 minutes;

[0060] 4) React the mixed system obtained in step 3) in a constant temperature shaking water bath at 30°C and 120rpm for 3h;

[0061] 5) After the reaction, add 150 mL of absolute ethanol to the reaction solution in step 4) to terminate the reaction, and the resulting mixed liquid is filtered twice with a vacuum pump;

[0062] 6) Rotate evaporate the filtr...

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Abstract

The invention relates to the technical field of food chemistry, in particular to a pectin graft copolymer as well as a preparation method and application thereof. The pectin graft copolymer takes pectin as a main body and ferulic acid as a graft. The pectin graft copolymer disclosed by the invention has the advantages of good oxidation resistance, more uniform and smoother surface structure, excellent comprehensive performance, environment-friendliness and easiness in biodegradation, and provides a new way for development of pectin derivative products.

Description

technical field [0001] The invention relates to the technical field of food chemistry, in particular to a pectin graft copolymer and its preparation method and application. Background technique [0002] Polysaccharide is a natural biomacromolecule widely distributed in nature, and it is also an important component of food, including starch, pectin, dietary fiber, etc. The physical and chemical properties of polysaccharides have an important impact on the quality of foods composed of them, such as digestibility, water solubility, viscosity, film-forming properties, and gel properties. According to the principle that structure determines performance, these properties of polysaccharides are essentially determined by the molecular structure of polysaccharides. When some characteristics of natural polysaccharides cannot meet the needs of specific food production, the structure of polysaccharides can be changed to make them have ideal properties. Common polysaccharide modificati...

Claims

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Application Information

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IPC IPC(8): C08F251/00C08F220/04A23L29/231A61P39/06
CPCA23V2002/00A23L29/231A61P39/06C08F251/00A23V2200/02A23V2200/30A23V2250/5072C08F220/04
Inventor 殷丽君贾鑫王琨张新雪
Owner CHINA AGRI UNIV
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