Method for forming Ayu pectin gel based on metal ion regulation and application of Ayu pectin gel

Abstract

The invention relates to a metal ion regulation-based ayu pectin gel forming method and application thereof. The method comprises using monovalent or divalent metal ions (such as Ca < 2 + >, Mg < 2 + >, Na < + >, K < + > and the like) to regulate the formation of the Ayu pectin gel. The preparation method comprises the following specific preparation steps: firstly, dissolving Aiyu pectin in deionized water, and uniformly stirring to prepare a pectin solution; then adding a required metal ion solution, and regulating and controlling the concentrations of different metal ions, so that the metal ions interact with pectin molecules; and standing the mixed solution at room temperature for a certain time, and inducing to form stable pectin gel. The method has the advantages that crosslinking of pectin molecular chains is regulated and controlled through metal ions, and the mechanical property and the water holding capacity of the gel can be remarkably improved; in addition, extra energy input is not needed, and the preparation process is simple, efficient, environment-friendly and green; the finally formed pectin gel has good thermal stability and structural strength, and is suitable for food, health care products and other fields.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for forming a jade pectin gel based on metal ion regulation and an application thereof. Background Art

[0002] In the food industry, natural polysaccharides such as Aiyu (scientific name Ficus awkeotsang Makino pectin, as a biomacromolecule, possesses excellent biocompatibility and superior functional properties, making it widely used in food preparation, preservation, and thickening. Pectin, due to its excellent gelling properties, can form a stable gel network under a variety of conditions, making it a key component in the preparation of food gels. By adjusting the structural characteristics and degree of polymerization of pectin, the physicochemical properties and sensory characteristics of the gel can be effectively improved, enabling the personalized design of different food products.

[0003] In recent years, metal ion-mediated pectin gel formation has garnered increasing attention. Metal ions (such as calcium, magnesium, and zinc) play a crucial role in pectin gel formation, binding to negative charges within pectin molecules to form a stable three-dimensional cross-linked network. This cross-linking mechanism not only significantly enhances the strength and stability of pectin gels but also improves their thermal and freeze-thaw stability, enabling pectin to maintain excellent functionality in both high-temperature and frozen environments.

[0004] Compared with traditional heat-induced and cold-induced gel formation methods, the pectin gel formation method based on metal ion regulation has significant advantages. Although the heat-induced method has a fast gel formation speed and strong controllability, it has high requirements for equipment, high energy consumption, and may lead to the loss of nutrients during the heat processing; while the cold-induced method has advantages in retaining heat-sensitive nutrients, but the gel formation time is long, the uniformity is poor, and the production cost is high. In the face of these challenges, the construction of a composite gel system using the self-gelling properties regulated by metal ions can significantly reduce energy consumption and environmental pollution, while retaining the nutrients and bioactive substances in the raw materials. In addition, the metal ion-based self-gelation process does not require complex equipment and processes, is easy to operate, has low production costs, and is suitable for large-scale production.

[0005] Currently, the research and application of aiyu pectin is still in its infancy. While existing literature has explored the effects of metal ions on pectin gel formation, systematic research is lacking, particularly on how to optimize the concentration and type of metal ions to regulate pectin gel properties. Therefore, this patent proposes a method for forming aiyu pectin gel based on metal ion regulation, aiming to develop pectin-metal ion composite gels with self-gelling properties and explore their potential applications in areas such as food preservation and drug release. This research not only enriches the theoretical basis of pectin gelation but also provides new solutions and application prospects for related industries. Summary of the Invention

[0006] The purpose of the present invention is to address the deficiencies in the prior art and provide a method for forming a jade pectin gel based on metal ion regulation and its application, so as to solve the problems of high energy consumption and cost in the construction process of the pectin gel system.

[0007] To achieve the above object, the technical solution adopted by the present invention is: In a first aspect, a method for preparing jade pectin gel based on metal ion regulation is provided, comprising the following steps: 1. Obtain aiyu pectin and the required metal ion solution; 2. Dissolve the aiyu pectin in deionized water and stir well to obtain a uniform pectin solution; 3. Add monovalent metal ions or divalent metal ions to the pectin solution and adjust the concentration of metal ions to optimize the gel properties; 4. The mixed solution is allowed to stand at room temperature for a certain period of time to allow the metal ions to interact with the pectin molecules and induce the gelation reaction.

[0008] In some embodiments, the metal ion is a calcium ion (Ca 2+ ), magnesium ions (Mg 2+ ), sodium ion (Na + ), potassium ion (K + ) or a combination thereof.

[0009] In some embodiments, the concentration of aiyu pectin is 0.1%-0.5% ( w / v ).

[0010] In some embodiments, the concentration of monovalent metal ions is 4.5×10 -4 mol / L, the concentration of divalent metal ions is 1.8×10 -3 mol / L.

[0011] In some embodiments, the mixing includes stirring, and the stirring process parameters are: stirring at a speed of 800 rpm for 2 h.

[0012] In some embodiments, the process parameters for overnight hydration in the refrigerator are: time: 12 h, temperature: 4°C.

[0013] Furthermore, in some embodiments, the following steps are included: 1. Obtain aiyu pectin and the required metal ion solution; 2. Dissolve the Aiyu pectin in deionized water at room temperature and stir evenly to obtain a uniform pectin solution with a concentration of 0.1%-0.5% ( w / v); 3. Add the required metal ion solution at different concentrations (e.g. 4.5×10 -4 mol / L or 1.8×10 -3 mol / L) was added to the pectin solution and mixed evenly; 4. The mixture is allowed to stand at room temperature for 2-24 hours to allow the metal ions to interact with the pectin molecules and induce gelation. 5. Finally, place the gel in a refrigerator to further enhance its structural stability.

[0014] In a second aspect, a jade pectin gel with self-gelling properties is provided, wherein the pectin gel is prepared by the preparation method described in the first aspect.

[0015] In a third aspect, a method for preparing a jade pectin gel having self-gelling properties is provided, which is used to prepare the jade pectin gel having self-gelling properties as described in the second aspect, comprising: 1. Mixing the aiyu pectin as described in the second aspect with a desired metal ion solution to obtain the pectin gel having self-gelling properties.

[0016] Fourthly, a use of a jade pectin gel with self-gelling properties in the preparation of health foods.

[0017] The present invention adopts the above technical solution, which has the following technical effects compared with the prior art: 1. The preparation method of the aiyu pectin gel of the present invention uses only deionized water and metal ions, is environmentally friendly, green and pollution-free, and is simple and efficient to operate; 2. The preparation of the aiyu pectin gel of the present invention is simply by mixing aiyu pectin with metal ions, without any external energy input, and is environmentally friendly and simple; 3. The aiyu pectin gel prepared by the present invention has a self-supporting appearance and good thermal stability and freeze-thaw stability; 4. The aiyu pectin gel prepared by the present invention can be used in the preparation of health foods and the development of low-sugar foods to meet the needs of special groups of people. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a regular diagram of the appearance of Aiyu pectin gel based on metal ion regulation; Figure 2 This is a schematic diagram of the microstructure of the gel formed by aiyu pectin and different metal ions; Figure 3 Effects of metal ions on the water holding capacity of Aiyu pectin gel; Figure 4 The effect of different concentrations of metal ions on the hardness of jade pectin gel. DETAILED DESCRIPTION

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0020] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0021] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but they are not intended to limit the present invention. It should be noted that, unless there is a conflict, the embodiments and features in the embodiments of the present invention may be combined with each other.

[0022] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but they are not intended to limit the present invention. Example 1

[0023] This embodiment relates to a preparation method of a jade pectin gel based on metal ion regulation and its application.

[0024] A calcium ion (Ca 2+ ) regulated preparation method of jade pectin gel, comprising the following steps: Obtain Aiyu pectin powder (concentration of 0.2%, w / v ) and calcium ion solution (concentration of 1.8×10 -3 mol / L); Aiyu pectin powder was dissolved in deionized water at a stirring rate of 800 rpm for 2 h to obtain a uniform pectin solution; Slowly add calcium ion solution to the pectin solution and mix evenly to allow the metal ions to fully contact with the pectin molecules; The mixture was allowed to stand at room temperature for 18 h to allow calcium ions to interact with the aiyu pectin molecules and induce gelation. The formed gel was placed in a refrigerator for 12 h to further enhance its structural stability.

[0025] The technical effects of this embodiment are as follows: The gel has good thermal stability and freeze-thaw stability and is suitable for the development of health foods, especially low-sugar foods.

[0026] Deionized water and calcium ions are used as main raw materials, which meets environmental protection requirements and has an efficient and simple preparation process. Example 2

[0027] This embodiment relates to a preparation method of a jade pectin gel based on metal ion regulation and its application.

[0028] A magnesium ion (Mg 2+ ) regulated preparation method of jade pectin gel, comprising the following steps: Obtain Aiyu pectin powder (concentration of 0.3%, w / v ) and magnesium ion solution (concentration of 4.5×10 -4 mol / L); Aiyu pectin powder was dissolved in deionized water at a stirring rate of 800 rpm for 2 h to obtain a uniform pectin solution; Add the magnesium ion solution to the pectin solution, ensuring it is thoroughly mixed; The mixture was left to stand at room temperature for 24 h to allow the magnesium ions to interact with the pectin molecules and induce gelation. The formed gel was placed in a refrigerator for 12 h to enhance the structural stability of the gel.

[0029] The technical effects of this embodiment are as follows: The prepared gel exhibits excellent physical properties and stability under low-temperature storage conditions.

[0030] The preparation method is green and environmentally friendly and simplifies the energy input in the traditional gelation process. Example 3

[0031] This embodiment relates to a preparation method of a jade pectin gel based on metal ion regulation and its application.

[0032] A sodium ion (Na + ) regulated preparation method of jade pectin gel, comprising the following steps: Obtain Aiyu pectin powder (concentration of 0.4%, w / v ) and sodium ion solution (concentration of 4.5×10 -4 mol / L); Aiyu pectin powder was added to deionized water and stirred at 800 rpm for 2 h until completely dissolved. Slowly add the sodium ion solution into the pectin solution and mix evenly; The mixture was allowed to stand at room temperature for 18 h to allow sodium ions to fully interact with the aiyu pectin molecules and promote gelation; The gel was placed in a refrigerator for 12 h to enhance its structural stability.

[0033] The technical effects of this embodiment are as follows: The prepared gel has good self-supporting properties and thermal stability and is suitable for the development of functional foods.

[0034] The method is easy to operate and can effectively reduce production costs.

[0035] This embodiment relates to a preparation method of a jade pectin gel based on metal ion regulation and its application.

[0036] A potassium ion (K + ) regulated preparation method of jade pectin gel, comprising the following steps: Obtain Aiyu pectin powder (concentration of 0.2%, w / v ) and potassium ion solution (concentration of 1.8×10 -3 mol / L); Aiyu pectin powder was added to deionized water and stirred at 800 rpm for 2 h to dissolve it uniformly. Slowly add the potassium ion solution to the pectin solution and mix well; The mixture was left to stand at room temperature for 24 h to promote the interaction between potassium ions and aiyu pectin molecules and induce gelation reaction; The gel was placed in a refrigerator for 12 h to enhance its stability.

[0037] The technical effects of this embodiment are as follows: The prepared gel has excellent mechanical strength and rheological properties and is suitable for a variety of food applications; The preparation method complies with environmental protection requirements and is simple and easy to implement.

[0038] This embodiment relates to a method based on zinc ions (Zn 2+ ) is used to prepare a method for preparing aiyu pectin gel regulated by water, aiming to improve the nutritional properties and application range of the gel.

[0039] Here are the steps: Raw material preparation: obtain Aiyu pectin powder (concentration of 0.5%, w / v ) and zinc ion solution (concentration of 1.0×10 -3 mol / L), zinc chloride (ZnCl2) can be used as zinc salt.

[0040] Pectin dissolution: Add aiyu pectin powder to deionized water and stir at a stirring rate of 800 rpm for 2 h until it is completely dissolved to form a uniform pectin solution.

[0041] Metal ion addition: Slowly add the zinc ion solution to the pectin solution, ensuring thorough mixing to allow the zinc ions to interact with the pectin molecules.

[0042] Standing reaction: The mixed solution was allowed to stand at room temperature for 12 h to allow effective interaction between zinc ions and aiyu pectin molecules, inducing the gelation reaction.

[0043] Refrigeration enhancement: The formed gel is placed in a refrigerator for 12 hours to enhance its structural stability and ensure stability in subsequent applications.

[0044] The above description is only a preferred embodiment of the present invention and does not limit the implementation mode and protection scope of the present invention. For those skilled in the art, it should be aware that all solutions obtained by equivalent substitutions and obvious changes made using the description and illustrations of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for forming jade pectin gel based on metal ion regulation, characterized in that: include: Obtaining aiyu pectin and desired metal ion solution; Dissolve the aiyu pectin in deionized water and stir well to obtain a uniform pectin solution; adding monovalent metal ions or divalent metal ions to the pectin solution and adjusting the concentration of the metal ions to optimize the gel properties; The mixed solution is allowed to stand at room temperature for a certain period of time to allow the metal ions to interact with the pectin molecules and induce a gelation reaction.

2. The preparation method according to claim 1, characterized in that The metal ion is calcium ion (Ca 2+ ), magnesium ions (Mg 2+ ), sodium ion (Na + ), potassium ion (K + ) or a combination thereof; and / or The concentration of aiyu pectin is 0.1%-0.5% (w / v); and / or The concentration of monovalent metal ions is 4.5×10 -4 mol / L, the concentration of divalent metal ions is 1.8×10 -3 mol / L; and / or Mixing includes stirring, and the stirring process parameters are: stirring at a speed of 800 rpm for 2 hours; and / or The process parameters for overnight hydration in the refrigerator are: time 12h, temperature 4℃. The mixture is allowed to stand for 2-24 hours at room temperature.

3. The preparation method according to any one of claims 1 to 2, characterized in that Obtaining aiyu pectin and desired metal ion solution; At room temperature, dissolve the aiyu pectin in deionized water and stir evenly to obtain a uniform pectin solution with a concentration of 0.1%-0.5% (w / v); The required metal ion solution was prepared at different concentrations (e.g. 4.5×10 -4 mol / L or 1.8×10 -3 mol / L) was added to the pectin solution and mixed evenly; The mixture is allowed to stand at room temperature for 2-24 hours to allow the metal ions to interact with the pectin molecules and induce gelation. Finally, the gel was placed in a refrigerator to further enhance its structural stability.

4. A jade pectin gel with self-gelling properties, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 3.

5. The aiyu pectin gel with self-gelling properties according to claim 4, characterized in that: include: Has a self-supporting appearance; It has excellent thermal stability and freeze-thaw stability.

6. A jade pectin gel with self-gelling properties, characterized in that: include: The aiyu pectin according to any one of claims 4 to 5; Required metal ion solution.

7. The pectin gel according to claim 6, characterized in that The concentration of the aiyu pectin gel is 0.1 wt% to 0.5 wt%.

8. A method for preparing a self-gelling jade pectin gel, characterized in that: For preparing the pectin gel according to any one of claims 6 to 7, comprising: The aiyu pectin as claimed in any one of claims 4 to 5 is mixed with metal ions to obtain the pectin gel with self-gelling properties.

9. An application of a self-gelling jade pectin gel in the preparation of health food, characterized in that: The pectin gel with self-gelling properties is prepared by the preparation method according to any one of claims 1 to 3.

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