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A natural food emulsifier made from protein-polysaccharide covalent polymer and preparation method thereof

A natural food and protein technology, applied in food preparation, food science, application, etc., can solve the problems of poor compatibility, high molecular weight of polysaccharides, high product cost, etc., achieve good emulsification performance, wide application range, and small equipment investment.

Inactive Publication Date: 2006-12-13
GUANGDONG PHARMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new method uses only natural ingredients like vegetables or fruits instead of synthetic ones for making products that have better taste quality compared to traditional methods involving chemically-based processes. It also produces less waste while producing consistently effective results over various types of processed items at different temperatures and concentrations.

Problems solved by technology

This patented technical problem addressed in this patent relates to finding an effective way for producing stable emulsions containing fine particles made from naturally occurring materials like lipophyllosuccinosynnema oil chloridatum and mannitrogen gas hydride microspherules.

Method used

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  • A natural food emulsifier made from protein-polysaccharide covalent polymer and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Soybean protein isolate was dispersed in water at a mass concentration of 6%, heat-treated at 90°C for 15 minutes, cooled to room temperature, maltodextrin solution was added to make the mass concentration 12%, fully stirred and dissolved, and then spray-dried to form a mixed powder. Put the mixed powder in a closed incubator with saturated KBr solution (equivalent to a relative humidity of 79%), keep it at a constant temperature of 60°C for 7 days, and dry it in vacuum at 50°C for 2 hours to obtain the product.

Embodiment 2

[0017] Disperse soybean protein isolate in water at a mass concentration of 4%, heat-treat at 90°C for 15 minutes, cool to room temperature, add guar gum hydrochloric acid hydrolyzate to make the mass concentration 4%, fully stir and dissolve, then spray-dry to form a mixed powder body. Put the mixed powder in a closed incubator with saturated KBr solution (corresponding to a relative humidity of 79%), keep it at a constant temperature of 60°C for 10 days, and dry it in vacuum at 50°C for 2 hours to obtain the product.

Embodiment 3

[0019] Disperse soybean protein isolate protein in water at a mass concentration of 6%, heat it to 90°C, keep it warm for 20 minutes, then cool it to 50°C, add papain to make its mass concentration 0.1%, and the degree of hydrolysis to 2%, then heat it at 90°C °C water bath for 15 minutes to inactivate the protease. Then cool to room temperature to prepare protease hydrolyzate.

[0020] Make guar gum into a dispersion at a mass concentration of 3%, heat the dispersion to 90°C, and keep stirring to dissolve the polysaccharide molecules into a uniform colloidal solution, then add 6mol / L concentrated hydrochloric acid after cooling to room temperature Adjust the pH of the solution to 2.0, then raise the temperature of the polysaccharide solution to 90°C, heat it for 60 minutes and cool it to room temperature, and adjust the pH to 7.0 with 2mol / L NaOH. Polysaccharide molecules with a molecular weight cut-off of not less than 2,000 are cut off by an ultrafiltration membrane.

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Abstract

The invention discloses a kind of protein polysaccharide covalent natural food emulsifier and its preparation method. The protein natural food emulsifier of the invention compose with protein and polysaccharide, the weight ratio is 1:2 or 3:1 .The preparation method is that mix the protein or protein enzymatic liquid with polysaccharide or polysaccharide acide hydrolysis solvent or polysaccharide enzymatic liquid according to the weight ratio from 1:2 to 3:1,pass through spray drying to prepare mixture powder; put the mixture powder in constant air conditioning that the relative moisture is 50%-80%,the temperature is 50-60DEG C for 3-15 days, then take out the mixture, and put it into 50DEG C vacuum drying oven for 2 hours dry to obtain natural emulsive ability when undergo heat treatment, high consistence salt, acidic property PH and other manufacture condition, have more application area than pure protein emulsifier.

Description

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Claims

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Application Information

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Owner GUANGDONG PHARMA UNIV
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