High-hydroscopicity gel, preparation method and application of high-hydroscopicity gel

Abstract

The invention relates to the technical field of food, and particularly discloses high-water-absorption gel as well as a preparation method and application thereof. The invention relates to a high-water-absorption gel as well as a preparation method and application thereof. The high-water-absorption gel comprises the following raw materials in parts by weight: 3-6 parts of low-ester pectin, 5-8 parts of glucose, 2-5 parts of calcium lactate, 200-230 parts of sodium carboxymethyl cellulose, 0.5-1.5 parts of a water absorption enhancer and 1900-2100 parts of water. In addition, the preparation method disclosed by the invention has the advantages of improving the water absorption capacity and the water absorption rate of the gel.

Description

Technical Field

[0001] This application relates to the field of food technology, and more specifically, to a superabsorbent gel, its preparation method, and its application. Background Technology

[0002] In the food industry, highly absorbent hydrogel materials have attracted widespread attention to meet the needs of people for weight control and increased satiety. These materials can absorb water and swell in the body, thereby occupying stomach space and delaying gastric emptying, providing an ideal solution for achieving a feeling of fullness. Polysaccharide-based hydrogels, such as pectin and cellulose-based composite gels, are a key area of ​​research due to their biocompatibility and stability.

[0003] In practical use, such gel materials need to have a fast water absorption rate, be able to quickly absorb water and swell in a short time, give users an immediate feeling of fullness, and have a suitable swelling ratio, so as to provide fullness to the stomach without excessive swelling, which would affect normal eating and nutrient absorption. However, the water absorption rate of existing materials is too slow, and they cannot exert their effects quickly enough. Summary of the Invention

[0004] To improve the water absorption capacity and absorption rate of gels, this application provides a highly absorbent gel, its preparation method, and its application.

[0005] In a first aspect, this application provides a highly absorbent gel, employing the following technical solution: A highly absorbent gel comprises the following raw materials in parts by weight: 3-6 parts low-ester pectin, 5-8 parts glucose, 2-5 parts calcium lactate, 200-230 parts sodium carboxymethyl cellulose, 0.5-1.5 parts water-absorbing enhancer, and 1900-2100 parts water. The structural formula of the low-ester pectin is shown in the figure below.

[0006] By adopting the above technical solution, low-ester pectin has a large number of carboxyl groups, which can react with calcium ions in calcium lactate and with hydroxyl groups in glucose to form hydrogen bonds, thus constructing a relatively dense three-dimensional network. The molecular chains of low-ester pectin, glucose, and sodium carboxymethyl cellulose are intertwined and coiled together, forming a gel network containing a large number of hydrogen bonds. This network has good water absorption and retention capacity and can stably swell after absorbing water. After entering the stomach, it can absorb water and swell to fill the stomach. The absorption enhancer can further effectively improve the water absorption performance of the gel and enhance the strength of the gel network, so that the gel can maintain good stability after absorbing water and swelling, making it less prone to breakage and maintaining its swollen state.

[0007] Preferably, the water-absorbing enhancer is sodium alginate / modified corn starch composite microspheres.

[0008] By adopting the above technical solution, sodium alginate has good gelling and water absorption properties, while modified corn starch also has good water absorption properties and more micropores. By making full use of capillary action, the water absorption and water retention properties of the water absorption enhancer are improved.

[0009] Preferably, the preparation method of the water-absorbing enhancer includes the following steps: mixing sodium alginate with water to obtain a sodium alginate solution, adding modified corn starch to the sodium alginate solution, mixing evenly, pushing it into a calcium chloride solution using a 0.5mm needle while magnetically stirring, crosslinking and curing for 15-20 minutes, filtering, washing, and drying to obtain the water-absorbing enhancer.

[0010] By adopting the above technical solution, modified corn starch is dispersed in sodium alginate solution. After the two are mixed evenly, they are pushed into calcium chloride solution. Sodium alginate exchanges with calcium ions, causing the droplets to cross-link and solidify to form microspheres.

[0011] Preferably, the modified corn starch is added in an amount of 10.25-13.15 wt%.

[0012] By adopting the above technical solution, the amount of modified corn starch added can be controlled, so that the modified corn starch can be evenly dispersed in the sodium alginate solution, while also helping to control the viscosity and fluidity after mixing.

[0013] Preferably, the method for preparing the modified corn starch includes the following steps: mixing corn starch with hydrochloric acid to obtain an emulsion, heating and stirring, adjusting the pH to 7, filtering, washing, and drying, adding the treated corn starch to a buffer solution, preheating for 30 minutes, adding a buffer solution containing mixed enzymes, and enzymatically hydrolyzing while stirring for 20 hours, then terminating, filtering, washing, drying, and pulverizing to obtain the modified corn starch.

[0014] By adopting the above technical solution, hydrochloric acid can decompose the amorphous regions on the surface of corn starch, which is conducive to the binding and decomposition of mixed enzymes with corn starch, thereby effectively improving the enzymatic hydrolysis efficiency of mixed enzymes.

[0015] Preferably, the mixed enzyme comprises α-amylase and glucoamylase in a mass ratio of (0.93-0.97):(4.85-4.91), and the amount of the mixed enzyme added is 2.47 ppm.

[0016] By adopting the above technical solution and controlling the composition and amount of mixed enzymes, corn starch is decomposed and etched, resulting in a surface covered with numerous pits of varying depths and small pore sizes. This facilitates the binding of modified corn starch with sodium alginate and also improves the water absorption performance of the modified corn starch.

[0017] Secondly, this application provides a method for preparing a highly absorbent gel, employing the following technical solution: A method for preparing a superabsorbent gel includes the following steps: adding glucose and low-ester pectin to water to form a pectin solution; dissolving calcium lactate in a portion of water to form a calcium lactate solution; mixing the pectin solution and the calcium lactate solution; allowing the mixture to stand overnight to react and obtain a gel solution; adding sodium carboxymethyl cellulose to the gel solution; mixing and stirring for 2-2.5 hours until homogeneous; drying at 105°C for 8 hours; pulverizing and sieving to produce superabsorbent gel products in different dosage forms.

[0018] By adopting the above technical solution, the preparation method of superabsorbent gel is relatively simple. The gel obtained has good water absorption and water retention properties, and can swell after absorbing water and can exist stably in a low pH environment.

[0019] Thirdly, this application provides an application of a superabsorbent gel, employing the following technical solution: An application of a superabsorbent gel, which can be used in portable satiating beverages or low-calorie, high-fiber dietary supplements.

[0020] By adopting the above technical solution, the superabsorbent gel can quickly absorb water and expand in the stomach after ingestion, thus providing a feeling of fullness and helping to control weight. At the same time, sodium carboxymethyl cellulose and low-ester pectin contain more dietary fiber, which can also supplement the body with nutrients.

[0021] In summary, this application has the following beneficial effects: 1. Because the low-ester pectin in this application has a large number of carboxyl groups, it can undergo an egg-box reaction with the calcium ions of calcium lactate and react with the hydroxyl groups in glucose to bond or form hydrogen bonds, thus constructing a relatively dense three-dimensional network. The molecular chains of low-ester pectin, glucose, and sodium carboxymethyl cellulose are intertwined and coiled together, forming a gel network containing a large number of hydrogen bonds, which has good water absorption and water retention capacity. It can also expand stably after absorbing water. After entering the stomach, it can absorb water and expand to fill the stomach. The absorption enhancer can further effectively improve the water absorption performance of the gel and enhance the strength of the gel network, so that the gel can maintain good stability after absorbing water and swelling, and is not easy to break, while maintaining the expanded state.

[0022] 2. Sodium alginate in this application has good gelling and water absorption properties, while modified corn starch also has good water absorption properties and more micropores. By making full use of capillary action, the water absorption and water retention properties of the water absorption enhancer are improved.

[0023] 3. In this application, the modified corn starch is dispersed in a sodium alginate solution. After the two are mixed evenly, they are pushed into a calcium chloride solution. The sodium alginate exchanges with the calcium ions, causing the droplets to cross-link and solidify to form microspheres. Detailed Implementation

[0024] The present application will be further described in detail below with reference to the embodiments.

[0025] Preparation Examples of Water Absorption Enhancers 1-9 Preparation Example 1 The method for preparing modified corn starch includes the following steps: 5g of corn starch is mixed with 50mL of 2.5wt% hydrochloric acid to obtain an emulsion. After heating and stirring, the pH is adjusted to 7. After filtration, washing, and drying, 5g of the treated corn starch is added to a disodium hydrogen phosphate-citric acid buffer solution. After preheating for 30min, a disodium hydrogen phosphate-citric acid buffer solution containing a mixed enzyme is added. Enzymatic hydrolysis is carried out while stirring for 20h. The process is then terminated, followed by filtration, washing, drying, and pulverization to obtain modified corn starch. The mixed enzyme includes α-amylase and glucoamylase in a mass ratio of 0.93:4.85, and the amount of mixed enzyme added is 2.47ppm.

[0026] The preparation method of the water absorption enhancer includes the following steps: Sodium alginate is mixed with water to obtain an 8wt% sodium alginate solution; modified corn starch is added to the sodium alginate solution and mixed evenly; then, it is injected into a 2wt% calcium chloride solution using a 0.5mm needle while magnetically stirring; the mixture is cross-linked and cured for 15 minutes; and then filtered, washed, and dried to obtain the water absorption enhancer. The amount of modified corn starch added is 10.25wt%.

[0027] Preparation Example 2 The method for preparing modified corn starch includes the following steps: 4.5g of corn starch is mixed with 45mL of 2.5wt% hydrochloric acid to obtain an emulsion. After heating and stirring, the pH is adjusted to 7. After filtration, washing, and drying, 4.5g of the treated corn starch is added to a disodium hydrogen phosphate-citric acid buffer solution. After preheating for 30min, a disodium hydrogen phosphate-citric acid buffer solution containing a mixed enzyme is added. Enzymatic hydrolysis is carried out while stirring for 20h. The process is then terminated, followed by filtration, washing, drying, and pulverization to obtain modified corn starch. The mixed enzyme includes α-amylase and glucoamylase in a mass ratio of 0.97:4.91, and the amount of the mixed enzyme added is 2.47ppm.

[0028] The preparation method of the water-absorbing enhancer includes the following steps: Sodium alginate is mixed with water to obtain an 8 wt% sodium alginate solution; modified corn starch is added to the sodium alginate solution and mixed evenly; then, using a 0.5 mm needle, it is injected into a 2 wt% calcium chloride solution while magnetically stirring; the mixture is cross-linked and cured for 20 min; after filtration, washing, and drying, the water-absorbing enhancer is obtained. The amount of modified corn starch added is 13.15 wt%. Preparation Example 3 The difference between Preparation Example 3 and Preparation Example 1 is that in Preparation Example 3, the amount of modified corn starch added is 5.68 wt%.

[0029] Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that in Preparation Example 4, the amount of modified corn starch added is 16.25 wt%.

[0030] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that in Preparation Example 5, the mixed enzymes include α-amylase and glucoamylase in a mass ratio of 0.93:3.21.

[0031] Preparation Example 6 The difference between Preparation Example 6 and Preparation Example 1 is that in Preparation Example 6, the mixed enzymes include α-amylase and glucoamylase in a mass ratio of 0.93:5.92.

[0032] Preparation Example 7 The difference between Preparation Example 7 and Preparation Example 1 is that in Preparation Example 7, the amount of mixed enzyme added is 2 ppm.

[0033] Preparation Example 8 The difference between Preparation Example 8 and Preparation Example 1 is that in Preparation Example 8, the amount of mixed enzyme added is 2.98 ppm.

[0034] Preparation Example 9 The difference between Preparation Example 9 and Preparation Example 1 is that no modified corn starch was added in Preparation Example 9. Example

[0035] Example 1 A highly absorbent gel comprises the following raw materials in parts by weight: 3g low-ester pectin, 5g glucose, 2g calcium lactate, 200g sodium carboxymethyl cellulose, 0.5g water-absorbing enhancer, and 1900g water, wherein the water-absorbing enhancer is selected from the water-absorbing enhancer prepared in Preparation Example 1.

[0036] The preparation method of highly absorbent gel includes the following steps: adding glucose and low-ester pectin to water to form a pectin solution; dissolving calcium lactate in a portion of water to form a calcium lactate solution; mixing the pectin solution and the calcium lactate solution; allowing the mixture to stand overnight to react and obtain a gel solution; adding sodium carboxymethyl cellulose to the gel solution; mixing and stirring for 2 hours until homogeneous; drying at 105°C for 8 hours; pulverizing and sieving; and preparing into tablets.

[0037] Example 2 A highly absorbent gel comprises the following raw materials in parts by weight: 6g low-ester pectin, 8g glucose, 5g calcium lactate, 230g sodium carboxymethyl cellulose, 1.5g water-absorbing enhancer, and 2100g water, wherein the water-absorbing enhancer is selected from the water-absorbing enhancer prepared in Preparation Example 2.

[0038] The preparation method of highly absorbent gel includes the following steps: adding glucose and low-ester pectin to water to form a pectin solution; dissolving calcium lactate in a portion of water to form a calcium lactate solution; mixing the pectin solution and the calcium lactate solution; allowing the mixture to stand overnight to react and obtain a gel solution; adding sodium carboxymethyl cellulose to the gel solution; mixing and stirring for 2.5 hours until homogeneous; drying at 105°C for 8 hours; pulverizing and sieving; and preparing into tablets.

[0039] Example 3 The difference between Example 3 and Example 1 is that in Example 3, the water absorption enhancer is the water absorption enhancer prepared in Preparation Example 3.

[0040] Example 4 The difference between Example 4 and Example 1 is that in Example 4, the water absorption enhancer is the water absorption enhancer prepared in Preparation Example 4.

[0041] Example 5 The difference between Example 5 and Example 1 is that in Example 5, the water-absorbing agent used is the water-absorbing agent prepared in Preparation Example 5.

[0042] Example 6 The difference between Example 6 and Example 1 is that in Example 6, the water-absorbing agent used is the water-absorbing agent prepared in Preparation Example 6.

[0043] Example 7 The difference between Example 7 and Example 1 is that in Example 7, the water absorption enhancer is the water absorption enhancer prepared in Preparation Example 7.

[0044] Example 8 The difference between Example 8 and Example 1 is that in Example 8, the water-absorbing agent used is the water-absorbing agent prepared in Preparation Example 8.

[0045] Example 9 The difference between Example 9 and Example 1 is that in Example 9, the water-absorbing agent used is the water-absorbing agent prepared in Preparation Example 9.

[0046] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that no water-absorbing agent was added in Comparative Example 1.

[0047] Performance testing A highly absorbent gel was prepared according to Examples 1-9 and Comparative Example 1. 3.84 ml of concentrated hydrochloric acid was dissolved in 800 ml of water, 10 g of pepsin was added, and the solution was diluted with water to 1000 ml to obtain a simulated gastric juice. Finally, a mixture of simulated gastric juice and water at a ratio of 1:8 was prepared to simulate the human gastrointestinal environment. The swelling ratio of the highly absorbent gel in the simulated gastric juice was tested, and the time to complete swelling was recorded. The results are shown in Table 1.

[0048] Table 1 Performance Tests of Superabsorbent Gel As can be seen from Examples 1-2, Comparative Example 1, and Table 1, the superabsorbent gel prepared in Examples 1-2 has the characteristics of rapid water absorption and swelling in a short time. The low-ester pectin contains a lot of hydroxyl groups, which can react with calcium ions and glucose hydroxyl groups to form hydrogen bonds. Sodium carboxymethyl cellulose also has a lot of hydrogen bonds. When they are mixed, the molecular chains curl and entwine with each other to form a three-dimensional gel network. The network contains a large number of hydrogen bonds, has good hydrophilicity, and has good water absorption and water retention capacity. After absorbing water and swelling, the performance is relatively stable, and it can stably fill the stomach and provide a feeling of fullness.

[0049] The water-absorbing enhancer is sodium alginate / modified corn starch composite microspheres. Modified corn starch has more pores and voids, which can make full use of capillary action to absorb water, thus improving water absorption performance. The modified corn starch and sodium alginate are combined to form microspheres, which can effectively enhance the mechanical strength of the water-absorbing gel, making it more stable in the stomach and less prone to breakage. Comparative Example 1 did not add water-absorbing enhancer, which resulted in a decrease in its water absorption performance.

[0050] Compared with Examples 1-2, the water absorption properties of Examples 3-4 and 9 decreased. Examples 3-4 adjusted the amount of modified corn starch added, while Example 9 did not add modified corn starch. This indicates that the addition of modified corn starch can effectively improve the water absorption properties and swelling ratio of the gel. The amount added affects the enhancement effect of the gel's water absorption properties. If the amount added is too small, the enhancement effect will be weak. If the amount added is too large, uneven dispersion and excessive viscosity will easily occur, which is not conducive to gel formation.

[0051] Compared with Examples 1-2, the water absorption performance of Examples 5-8 decreased. In Examples 5-6, the mass ratio of α-amylase and glucoamylase in the mixed enzyme was changed. In Examples 7-8, the amount of mixed enzyme added was changed. This shows that the composition and amount of mixed enzyme both affect the water absorption performance of modified corn starch. The combined use of α-amylase and glucoamylase can more effectively hydrolyze and decompose corn starch, resulting in more pores on the surface of modified corn starch, which is beneficial to improving the water absorption performance of modified corn starch. There is a synergistic effect between α-amylase and glucoamylase, and changes in their mass ratio will affect the enzymatic hydrolysis effect.

[0052] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A superabsorbent gel, characterized in that: The raw materials include the following parts by weight: 3-6 parts low-ester pectin, 5-8 parts glucose, 2-5 parts calcium lactate, 200-230 parts sodium carboxymethyl cellulose, 0.5-1.5 parts water-absorbing enhancer, and 1900-2100 parts water. The structural formula of the low-ester pectin is shown in the figure below.

2. The superabsorbent gel according to claim 1, characterized in that: The water-absorbing enhancer is sodium alginate / modified corn starch composite microspheres.

3. The superabsorbent gel according to claim 1, characterized in that: The preparation method of the water absorption enhancer includes the following steps: mixing sodium alginate with water to obtain a sodium alginate solution, adding modified corn starch to the sodium alginate solution, mixing evenly, pushing it into a calcium chloride solution with a 0.5mm needle while magnetically stirring, cross-linking and curing for 15-20 minutes, filtering, washing, and drying to obtain the water absorption enhancer.

4. The superabsorbent gel according to claim 3, characterized in that: The modified corn starch was added in an amount of 10.25-13.15 wt%.

5. The superabsorbent gel according to claim 3, characterized in that: The method for preparing the modified corn starch includes the following steps: mixing corn starch with hydrochloric acid to obtain an emulsion, heating and stirring, adjusting the pH to 7, filtering, washing, and drying, adding the treated corn starch to a buffer solution, preheating for 30 minutes, adding a buffer solution containing mixed enzymes, and enzymatically hydrolyzing while stirring for 20 hours, then terminating, filtering, washing, drying, and pulverizing to obtain the modified corn starch.

6. The superabsorbent gel according to claim 5, characterized in that: The mixed enzyme comprises α-amylase and glucoamylase in a mass ratio of (0.93-0.97):(4.85-4.91), and the amount of the mixed enzyme added is 2.47 ppm.

7. The method for preparing a highly absorbent gel according to claims 1-6, characterized in that: Includes the following steps: Glucose and low-ester pectin are added to water to form a pectin solution. Calcium lactate is dissolved in a portion of the water to form a calcium lactate solution. The pectin solution and calcium lactate solution are mixed and allowed to react overnight to obtain a gel solution. Sodium carboxymethyl cellulose is added to the gel solution and mixed and stirred for 2-2.5 hours until homogeneous. After drying at 105°C for 8 hours, the mixture is pulverized and sieved to produce superabsorbent gel products in different dosage forms.

8. The application of the superabsorbent gel according to any one of claims 1-7, characterized in that: Superabsorbent gels can be used in portable, filling beverages or low-calorie, high-fiber dietary supplements.

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