Method for modifying processing of gellan gum and gellan gum modified product
By magnetically stirring gellan gum in an arginine solution, its hydrogen bonds are broken and hydrophilic groups are introduced, solving the problem of poor water solubility of gellan gum and enabling its wider application in food.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-27
- Publication Date
- 2026-03-20
AI Technical Summary
The poor water solubility of guar gum limits its application in the food industry.
By dispersing and dissolving guar gum in an arginine solution and then magnetically stirring it under water bath conditions, the hydrogen bonds within and between guar gum molecules are broken by the guanidine groups of arginine, and hydrophilic groups are introduced to improve its water solubility.
It significantly improves the water solubility of glucon and broadens its application range in the food industry.
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Figure CN117624739B_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the technical field of modification processing of insoluble polysaccharides, and particularly relates to a modification processing method of curdlan and a curdlan modified product. BACKGROUND
[0002] Curdlan is an extracellular polysaccharide produced by microbial fermentation, which is connected by glucose through beta-(1, 3)-glycosidic bond. Curdlan is a safe and healthy natural polysaccharide. Curdlan is insoluble in water and can be easily dispersed in cold water to form a suspension. Due to its unique thermal gelation property, curdlan is often used as a food quality improver to improve the viscoelasticity, freeze-thaw stability and water holding capacity of food. In addition, curdlan can also be used as a low-calorie dietary fiber for functional food ingredients, which indicates that curdlan has a wide application prospect in the food industry. However, the poor water solubility of curdlan greatly limits its functional effect and application in the food field. SUMMARY
[0003] In view of the technical problems in the prior art, the present application provides a modification processing method of curdlan and a curdlan modified product to solve the technical problem of poor water solubility of curdlan.
[0004] To achieve the above-mentioned purposes, the technical scheme adopted by the present application is as follows:
[0005] The present application provides a modification processing method of curdlan, comprising:
[0006] preparing an arginine solution;
[0007] dispersing and dissolving curdlan in the arginine solution to obtain a curdlan-arginine suspension;
[0008] under water bath conditions, performing magnetic stirring treatment on the curdlan-arginine suspension to obtain a curdlan-arginine solution; wherein the curdlan-arginine solution is a curdlan modified product.
[0009] Further, the concentration of the arginine solution is 2.5-10 mg / mL.
[0010] Further, the concentration of curdlan in the curdlan-arginine suspension is 10 mg / mL.
[0011] Further, the water bath conditions are specifically that the curdlan-arginine suspension is placed in a constant temperature water bath, and the constant temperature is 45-60 DEG C.
[0012] Further, the stirring speed is 1000-1500 rpm, and the stirring time is 3-6 h.
[0013] Further, the concentration of the arginine solution is 7.5 mg / mL; the water bath condition is that the curdlan-arginine suspension is placed in a constant temperature water bath, and the constant temperature is 50 ℃; the stirring speed is 1200 rpm, and the stirring time is 5 h.
[0014] Further, the curdlan-arginine solution is sealed and stored under refrigeration at 4 ℃.
[0015] The application further provides a curdlan modified product processed by the method.
[0016] Further, the curdlan modified product is used as a food quality improver.
[0017] Compared with the prior art, the application has the following beneficial effects:
[0018] The application provides a curdlan modification processing method and a curdlan modified product. BRIEF DESCRIPTION OF DRAWINGS
[0019] Figure 1 The figure is a flowchart of the curdlan modification processing method.
[0020] Figure 2 The figure is a settling height change line graph of the curdlan-arginine solution in Comparative Example 1 and Examples 1-4 after magnetic stirring and standing at 4 ℃ for 24 h.
[0021] Figure 3 The figure is a settling height change line graph of the curdlan-arginine solution in Comparative Example 1 and Examples 1-4 after magnetic stirring and standing at room temperature for 24 h.
[0022] Figure 4A graph showing the change in sedimentation height of the gellan gum-arginine solution obtained after magnetic stirring at 4°C refrigeration and 24h standing at room temperature in Comparative Example 1 and Examples 1-4. DETAILED DESCRIPTION
[0023] In order to make the technical problems solved by the present application, technical solutions and beneficial effects more clearly understood, the following specific examples will further illustrate the present application. It should be understood that the specific examples described herein are only used to explain the present application, and are not used to limit the present application.
[0024] As shown in the accompanying Figure 1 The present application provides a modified processing method of gellan gum, comprising the following steps:
[0025] Step 1, prepare an arginine solution with a concentration of 2.5-10mg / mL at 25°C; preferably, the concentration of the arginine solution is 7.5mg / mL.
[0026] Step 2, disperse and dissolve gellan gum in the arginine solution to obtain a gellan gum-arginine suspension; wherein the concentration of gellan gum in the gellan gum-arginine suspension is 10mg / mL.
[0027] Step 3, add the gellan gum-arginine suspension into a digital constant temperature stirring water bath, and perform magnetic stirring treatment; after the magnetic stirring is completed, a gellan gum-arginine solution is obtained, and the gellan gum-arginine solution is sealed and stored; wherein the gellan gum-arginine solution is a modified product of gellan gum; the constant temperature of the digital constant temperature stirring water bath is 45-60°C; during the magnetic stirring treatment, the stirring speed is 1000-1500rpm, and the stirring time is 3-6h; preferably, the constant temperature of the digital constant temperature stirring water bath is 50°C; during the magnetic stirring treatment, the stirring speed is 1200rpm, and the stirring time is 5h.
[0028] Step 4, analyze the sedimentation height of the gellan gum-arginine solution.
[0029] Modified processing principle:
[0030] Without arginine solution treatment, the linear molecular chains of gellan gum in the aqueous suspension system are prone to self-assembly to form triple helix structures, and then crosslinking or entanglement to form tight macrostructures, i.e. agglomerated structures; in the present application, the arginine solution is used to modify the gellan gum, so that the hydrogen bonds between the gellan gum molecular chains are destroyed, the agglomerated structure is gradually dispersed, the dispersibility in the aqueous solution is increased, and the water solubility of the gellan gum is effectively improved; wherein, the guanidino group and other groups of arginine are used to destroy the intramolecular and intermolecular hydrogen bonds of gellan gum, realize the transformation of the structure of gellan gum, make the molecular rigidity decrease and the flexibility increase, and expose more hydroxyl groups, thereby effectively enhancing the hydrophilicity; in addition, since arginine itself is rich in guanidino group, carboxyl group and hydroxyl group, it can realize non-covalent combination with gellan gum, introduce more hydrophilic groups to the surface of gellan gum molecules, and further improve the hydrophilicity of gellan gum.
[0031] Comparative Example 1
[0032] A modification processing method of gellan gum is provided in Comparative Example 1, which comprises the following steps:
[0033] Step 1, prepare an arginine solution under the condition of 25℃; wherein, the concentration of arginine is 0mg / mL, which is set as a control group.
[0034] Step 2, add gellan gum into the arginine solution in Step 1 to prepare a gellan gum-arginine suspension: wherein, the concentration of gellan gum in the gellan gum-arginine suspension is 10mg / mL.
[0035] Step 3, place the gellan gum-arginine suspension into a digital constant temperature stirring water bath, and perform magnetic stirring treatment under the condition of temperature 45℃, to obtain a gellan gum suspension after the magnetic stirring treatment is completed, and seal and store; wherein, the magnetic stirring treatment condition is: rotation speed 1000rpm, time 3h.
[0036] Example 1
[0037] A modification processing method of gellan gum is provided in Example 1, which comprises the following steps:
[0038] Step 1, prepare an arginine solution under the condition of 25℃; wherein, the concentration of arginine is 2.5mg / mL
[0039] Step 2, add gellan gum into the arginine solution in Step 1 to prepare a gellan gum-arginine suspension: wherein, the concentration of gellan gum in the gellan gum-arginine suspension is 10mg / mL.
[0040] Step 3, the obtained dextran-glutamic acid suspension is added into a digital constant temperature stirring water bath, and magnetic stirring treatment is carried out at a constant temperature of 50 DEG C. After the magnetic stirring treatment is completed, a dextran-glutamic acid solution is obtained, and is sealed and stored. The dextran-glutamic acid solution is a modified product of dextran. During the magnetic stirring treatment, the stirring speed is 1400 rpm, and the stirring time is 4 h.
[0041] Example 2
[0042] The example 2 provides a modified processing method of dextran, which comprises the following steps:
[0043] Step 1, a glutamic acid solution is prepared at 25 DEG C. The concentration of the glutamic acid is 5 mg / mL.
[0044] Step 2, dextran is added into the glutamic acid solution in step 1 to prepare a dextran-glutamic acid suspension. The concentration of the dextran in the dextran-glutamic acid suspension is 10 mg / mL.
[0045] Step 3, the obtained dextran-glutamic acid suspension is added into a digital constant temperature stirring water bath, and magnetic stirring treatment is carried out at a constant temperature of 55 DEG C. After the magnetic stirring treatment is completed, a dextran-glutamic acid solution is obtained, and is sealed and stored. The dextran-glutamic acid solution is a modified product of dextran. During the magnetic stirring treatment, the stirring speed is 1500 rpm, and the stirring time is 5 h.
[0046] Example 3
[0047] The example 3 provides a modified processing method of dextran, which comprises the following steps:
[0048] Step 1, a glutamic acid solution is prepared at 25 DEG C. The concentration of the glutamic acid is 7.5 mg / mL.
[0049] Step 2, dextran is added into the glutamic acid solution in step 1 to prepare a dextran-glutamic acid suspension. The concentration of the dextran in the dextran-glutamic acid suspension is 10 mg / mL.
[0050] Step 3, the obtained dextran-glutamic acid suspension is added into a digital constant temperature stirring water bath, and magnetic stirring treatment is carried out at a constant temperature of 60 DEG C. After the magnetic stirring treatment is completed, a dextran-glutamic acid solution is obtained, and is sealed and stored. The dextran-glutamic acid solution is a modified product of dextran. During the magnetic stirring treatment, the stirring speed is 1500 rpm, and the stirring time is 6 h.
[0051] Example 4
[0052] The present embodiment 4 provides a modified processing method of dextran gum, comprising the following steps:
[0053] Step 1, prepare an arginine solution at 25°C; wherein the concentration of arginine is 10 mg / mL
[0054] Step 2, add dextran gum to the arginine solution in step 1 to prepare a dextran gum-arginine suspension; wherein the concentration of dextran gum in the dextran gum-arginine suspension is 10 mg / mL.
[0055] Step 3, add the dextran gum-arginine suspension to a digital constant temperature stirring water bath, and perform magnetic stirring treatment at a constant temperature of 50°C. After the magnetic stirring is completed, a dextran gum-arginine solution is obtained and stored in a sealed state; wherein the dextran gum-arginine solution is a modified product of dextran gum; during the magnetic stirring treatment, the stirring speed is 1200 rpm, and the stirring time is 5 h.
[0056] Solubility detection experiment:
[0057] The dextran gum-arginine solutions prepared in the above comparative example 1 and examples 1-4 are divided into two groups, one group is placed at 4°C for cold storage and static for 24 h, and the other group is placed at room temperature for static for 24 h; the sedimentation height of the dextran gum-arginine solutions at 4°C for cold storage and at room temperature for static for 24 h is recorded.
[0058] The experimental results show that:
[0059] As shown in the accompanying Figures 2-4 , the accompanying Figure 2 shows the change line graph of the sedimentation height of the dextran gum-arginine solutions in comparative example 1 and examples 1-4 after magnetic stirring and static for 24 h at 4°C for cold storage, the accompanying Figure 3 shows the change line graph of the sedimentation height of the dextran gum-arginine solutions in comparative example 1 and examples 1-4 after magnetic stirring and static for 24 h at room temperature, the accompanying Figure 4 shows the change graph of the sedimentation height of the dextran gum-arginine solutions in comparative example 1 and examples 1-4 after magnetic stirring and static for 24 h at 4°C for cold storage and at room temperature; from the accompanying Figures 2-4It can be seen that, under the condition of the same standing time and environment, and different mass fraction of arginine, the higher the concentration of arginine, the smaller the change of the sedimentation height, which reflects the better water solubility of the curdlan; under the condition of the same standing environment and arginine concentration, and different standing time, the longer the standing time, the greater the change of the sedimentation height, which indicates that the dissolved curdlan-arginine solution is not easy to preserve, wherein the water solubility of the examples 3 and 4 is the best, that is, the mass concentration of arginine is 7.5-10 mg / mL, which is more conducive to the dissolution of curdlan; secondly, when the standing time and arginine concentration are the same, the change of the sedimentation height is small when standing under refrigeration than standing at room temperature; therefore, the dissolved curdlan-arginine solution can be better preserved under refrigeration; in summary, the arginine solution with a mass concentration of 7.5-10 mg / mL is helpful to improve the water solubility of curdlan; under the condition of refrigeration at 4 ℃, the curdlan-arginine solution can be better preserved.
[0060] Through the above experiments, it is proved that the modification of curdlan by using arginine solution combined with warm water bath treatment can significantly improve the water solubility of curdlan, and is helpful to broaden its application range in the food industry.
[0061] In the present application, arginine solution is used to modify curdlan, the guanidine group and other groups of arginine destroy the hydrogen bonds within and between curdlan molecules, and the hydrophilic group of arginine is combined with curdlan by non-covalent bond, so that the polysaccharide structure of curdlan is changed, the three-dimensional helical structure is opened, and the molecules exist in a random coiled state, which effectively improves the water solubility of curdlan; by changing the concentration of arginine solution, controlling the temperature, speed and time of magnetic stirring, and monitoring the change of the sedimentation height of curdlan in arginine solution, the water solubility of curdlan is effectively controlled, and the application range of curdlan as a poorly soluble polysaccharide in the food field is broadened.
[0062] The above examples are only one of the implementation manners of the technical scheme of the present application, and the scope of protection claimed by the present application is not limited to the above examples, but also includes any changes, substitutions and other implementation manners easily thought by those skilled in the art within the technical scope disclosed by the present application.
Claims
1. A method for modifying and processing guar gum, characterized in that, include: Prepare an arginine solution; Disperse and dissolve guar gum in the arginine solution to obtain a guar gum-arginine suspension; The gellan gum-arginine suspension was subjected to magnetic stirring under water bath conditions to obtain a gellan gum-arginine solution; wherein, the gellan gum-arginine solution is a modified gellan gum product. The concentration of the arginine solution is 2.5-10 mg / mL; In the guar gum-arginine suspension, the concentration of guar gum is 10 mg / mL.
2. The method for modifying and processing guar gum according to claim 1, characterized in that, The water bath conditions are as follows: the kerogen-arginine suspension is placed in a constant temperature water bath at a temperature of 45-60℃.
3. The method for modifying and processing guar gum according to claim 1, characterized in that, When using magnetic stirring, the stirring speed is 1000-1500 rpm and the stirring time is 3-6 hours.
4. The method for modifying and processing guar gum according to claim 1, characterized in that, The concentration of the arginine solution is 7.5 mg / mL; the water bath conditions are as follows: the arginine suspension is placed in a constant temperature water bath at 50°C; during magnetic stirring, the stirring speed is 1200 rpm and the stirring time is 5 h.
5. The method for modifying and processing guar gum according to claim 1, characterized in that, The kerogen gum-arginine solution is stored in a sealed container at 4°C.
6. A modified gelatin product, characterized in that, It is obtained by processing using a modification and processing method for guar gum as described in any one of claims 1-5.
7. The modified gelatin product according to claim 6, characterized in that, The modified guar gum product is used as a food quality improver.
Citation Information
Patent Citations
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