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Modified carrageenan and preparation method thereof

A carrageenan and modified technology, which is applied in dairy products, milk preparations, food science, etc., can solve problems such as application obstacles and high prices, and achieve the effects of improving stability, increasing emulsifying performance, and avoiding excessive winding

Pending Publication Date: 2022-03-25
青岛海之林生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

k-carrageenan is a kind of carrageenan that is currently produced and used widely in industry. However, due to the reaction between k-carrageenan and milk protein, it will cause precipitation, and k-carrageenan will also occur in acidic systems. Acid-catalyzed hydrolysis breaks the link of 3,6-anhydro-D-galactose, so its application in yoghurt dairy products is still hindered
At present, agar, which is also derived from red algae extract, is widely used in yogurt, but the price is more expensive
In the modification of carrageenan, although there are acid-resistant products and products with low sulfate content, there are currently no carrageenan products that are acid-resistant and can prevent protein precipitation, and can also play a certain emulsifying effect.

Method used

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  • Modified carrageenan and preparation method thereof
  • Modified carrageenan and preparation method thereof
  • Modified carrageenan and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare modified carrageenan, the steps are as follows:

[0026] Add 10kg of Sanzan gum into 60kg of 40% alcohol solution by mass fraction, then add 5kg of 30% hydrogen peroxide solution, and degrade at 40°C for 48 hours. Then add catalase until no bubbles are generated in the reaction system, remove hydrogen peroxide in the reaction system, and centrifuge to remove alcohol and excess water. Heat the treated Sanzan gum to 80°C, then add 0.2kg of 3% sodium hydroxide aqueous solution, adjust the pH to above 12, and keep it for 30 minutes to open the chemical bonds of polypeptides and lipids in Sanzan gum. Then add 0.15 kg of citric acid aqueous solution with a mass fraction of 50%, adjust the pH to neutral, cool and centrifuge, dry and pulverize to obtain the modified Sanzan gum of small molecular polypeptide chain.

[0027] Add 9kg k-carrageenan and 1kg modified sanzan gum into 100kg of 80°C hot alkali solution (the mass fraction is 3% sodium hydroxide aqueous solution,...

Embodiment 2

[0029] Prepare modified carrageenan, the steps are as follows:

[0030] Add 10kg of Sanzan gum into 60kg of 40% alcohol solution by mass fraction, then add 5kg of 30% hydrogen peroxide solution, and degrade at 40°C for 48 hours. Then add catalase until no bubbles are generated in the reaction system, remove hydrogen peroxide in the reaction system, and then centrifuge to remove alcohol and excess water. Heat the treated Sanzan gum to 85°C, then add 0.2kg of 3% sodium hydroxide aqueous solution, adjust the pH to above 12, and keep it for 30 minutes to open the chemical bonds of polypeptides and lipids in Sanzan gum. Then add 0.15kg of citric acid aqueous solution with a mass fraction of 50%, adjust the pH to neutral, cool and centrifuge, dry and pulverize to obtain the modified Sanzan gum of small molecular polypeptide chain.

[0031] Add 9kg k-carrageenan and 1kg modified sanzan gum into 100kg of hot alkali solution at 85°C (aqueous sodium hydroxide solution with a mass fract...

Embodiment 3

[0033] Prepare modified carrageenan, the steps are as follows:

[0034] Add 10kg of Sanzan gum to 60kg of 40% alcohol solution by mass fraction, then add 8kg of 30% hydrogen peroxide solution, and degrade at 40°C for 48 hours. Then add catalase until no bubbles are generated in the reaction system, remove hydrogen peroxide in the reaction system, and centrifuge to remove alcohol and excess water. Heat the treated Sanzan gum to 80°C, then add 0.2kg of 3% sodium hydroxide aqueous solution, adjust the pH to above 12, and keep it for 30 minutes to open the chemical bonds of polypeptides and lipids in Sanzan gum. Then add 0.15 kg of citric acid aqueous solution with a mass fraction of 50%, adjust the pH to neutral, cool and centrifuge, dry and pulverize to obtain the modified Sanzan gum of small molecular polypeptide chain.

[0035] Add 9kg k-carrageenan and 1kg modified sanzan gum into 100kg of 80°C hot alkali solution (the mass fraction is 3% sodium hydroxide aqueous solution, p...

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Abstract

The invention discloses modified carrageenan and a preparation method thereof, and belongs to the technical field of edible colloid preparation. The modified carrageenan is prepared by cross-linking k-carrageenan and modified Sanzan gum, and the preparation process comprises the steps of heat alkalization treatment, acid addition for neutral adjustment, filtration and gelatin extraction, gel cooling, freeze drying, crushing and the like. The modified carrageenan provided by the invention has excellent acid resistance, and can reduce cross-linking reaction with protein, so that the modified carrageenan can be well applied to the field of acidic food preparation.

Description

technical field [0001] The invention belongs to the technical field of edible colloid preparation, and in particular relates to a modified carrageenan and a preparation method thereof. Background technique [0002] Carrageenan is a natural polysaccharide extracted from red algae such as Eucheuma and carrageenan. Because it contains anionic groups (sulfate groups), it can undergo cross-linking reactions with protein amino groups, so it can be widely used in protein products. application. k-carrageenan is a kind of carrageenan that is currently produced and used widely in industry. However, due to the reaction between k-carrageenan and milk protein, it will cause precipitation, and k-carrageenan will also occur in acidic systems. Acid-catalyzed hydrolysis breaks the link of 3,6-anhydro-D-galactose, so its application in yogurt dairy products is still hindered. At present, agar, which is also derived from red algae extract, is widely used in yogurt, but it is more expensive. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/24C08L5/00A23C9/137A23L29/256
CPCC08J3/246A23L29/256A23C9/137C08J2305/00C08J2405/00A23V2002/00A23V2250/50364
Inventor 刘兴勇徐涛刘春苗姜日宏赵珊张一飞范开峰王滨马运良陈洪伟
Owner 青岛海之林生物科技开发有限公司