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Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof

A technology of glycosylated protein and rice bran polysaccharide, which is used in food ingredients as emulsifier, polysaccharide/gum-containing food ingredients, food science and other directions, can solve the problems of low comprehensive utilization rate and less than 20% utilization rate, and achieve improvement Functional properties, improved emulsifying properties, and simple operation

Pending Publication Date: 2022-01-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rice bran is a by-product of rice processing. my country is rich in rice bran resources, and the annual rice bran output is about 16.94 million tons. Rice bran is rich in fat, protein, fiber, minerals and some bioactive compounds, but its comprehensive utilization rate is low. To 20%, rice bran polysaccharide (RBP) is one of the most valuable functional components in rice bran. Studies have shown that rice bran is rich in nutrients and a variety of active substances, which have anti-oxidation, anti-tumor, improving immunity, and lowering blood lipids. and hypoglycemic and other physiological functions

Method used

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  • Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof
  • Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof
  • Acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A preparation method of acid-resistant and salt-resistant glycosylated rice bran polysaccharide-whey protein emulsifier, comprising the following steps:

[0032] (1) Dissolve WPI and RBP in 0.1M PBS buffer solution (pH=8.0) according to the ratio of 1:1 (w:w) to ensure that the solids content is 6%, adjust the pH of the solution to 8.0, and stir under constant temperature magnetic force Stir continuously in the container for 12h

[0033] (2) The solution described in step (1) is fully mixed and freeze-dried, and the freeze-dried powder is placed in a desiccator after passing through a 100-mesh sieve (saturated KBr solution is placed at the bottom of the container), and the desiccator is placed in a blast In a drying oven, adjust the temperature to 60°C to keep the relative humidity in the dryer at 79%. After 6, 12, and 18 hours of reaction, the whey protein isolate-rice bran polysaccharide graft is obtained, and the obtained product is stored in a -20°C refrigerator.

...

Embodiment 2

[0040] A preparation method of acid-resistant and salt-resistant glycosylated rice bran polysaccharide-whey protein emulsifier, comprising the following steps:

[0041] (1) Dissolve WPI and RBP in 0.1M PBS buffer solution (pH=8.0) according to the ratio of 1:1 (w:w) to ensure that the solids content is 6%, adjust the pH of the solution to 8.0, and stir under constant temperature magnetic force Stir continuously in the container for 12h

[0042] (2) The solution described in step (1) is fully mixed and freeze-dried, and the freeze-dried powder is placed in a desiccator after passing through a 100-mesh sieve (saturated KBr solution is placed at the bottom of the container), and the desiccator is placed in a blast In a drying oven, adjust the temperature to 60°C to keep the relative humidity in the dryer at 79%. After 12 hours of reaction, the whey protein isolate-rice bran polysaccharide graft is obtained, and the obtained product is stored in a -20°C refrigerator.

[0043] (3)...

Embodiment 3

[0047] A preparation method of acid-resistant and salt-resistant glycosylated rice bran polysaccharide-whey protein emulsifier, comprising the following steps:

[0048] (1) Dissolve WPI and RBP in 0.1M PBS buffer solution (pH=8.0) according to the ratio of 1:1 (w:w) to ensure that the solids content is 6%, adjust the pH of the solution to 8.0, and stir under constant temperature magnetic force The device was stirred continuously for 12h.

[0049] (2) The solution described in step (1) is fully mixed and freeze-dried, and the freeze-dried powder is placed in a desiccator after passing through a 100-mesh sieve (saturated KBr solution is placed at the bottom of the container), and the desiccator is placed in a blast In a drying oven, adjust the temperature to 60°C to keep the relative humidity in the dryer at 79%. After 12 hours of reaction, the whey protein isolate-rice bran polysaccharide graft is obtained, and the obtained product is stored in a -20°C refrigerator.

[0050] (...

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Abstract

The invention discloses an acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and a preparation method thereof. The glycosylated protein-rice bran polysaccharide emulsifier is prepared by mixing a whey protein isolate solution and a rice bran polysaccharide solution. According to the acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and the preparation method thereof, rice bran polysaccharide is selected to modify WPI, the synergistic effect of the WPI and the rice bran polysaccharide is exerted, the functional characteristics of emulsibility, heat resistance, acid resistance and the like of the WPI are optimized, the efficient and stable novel emulsifier can be obtained, and the application field of the rice bran polysaccharide can be expanded. The acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and the preparation method thereof has important significance for promoting green and efficient processing development of the rice industry in China.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to an acid-resistant and salt-resistant glycosylated protein-rice bran polysaccharide emulsifier and a preparation method thereof. Background technique [0002] Emulsion refers to the dispersion of one liquid in the form of droplets in another liquid that is immiscible with it, mainly including two types: oil-in-water (O / W) and water-in-oil (W / O). Emulsion is a thermodynamically unstable system, which is prone to instability phenomena such as phase separation, flocculation, and coalescence during processing and storage. At present, synthetic emulsifiers are usually used in the actual emulsion-based food processing. However, researchers have found that synthetic emulsifiers can potentially increase the risk of colitis, metabolic syndrome, and other chronic diseases. Based on the fact that synthetic emulsifiers still have problems such as emulsifica...

Claims

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Application Information

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IPC IPC(8): A23L29/10A23L33/19
CPCA23L29/10A23L33/19A23V2002/00A23V2200/222A23V2250/54252A23V2250/51Y02P60/87
Inventor 黄文晶吴爽沈汪洋胡中泽王展
Owner WUHAN POLYTECHNIC UNIVERSITY
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