Food-grade porous material and preparation method thereof
Food-grade porous materials were prepared by enzymatic hydrolysis of corn flour and the addition of plant gums. This method solves the problem of preparing complex and harmful chemical reagents in existing technologies, and realizes porous materials with uniform pore size and rich functional groups, which are suitable for the food industry.
Patent Information
- Application Number
- CN202311824142.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-28
- Publication Date
- 2026-04-21
AI Technical Summary
Existing methods for preparing porous materials are complex, involve harmful chemical reagents, and cannot be applied to the food industry. Furthermore, existing technologies are insufficient for preparing food-grade porous materials with uniform pore size and abundant functional groups.
Using corn flour as raw material, the mixture is hydrolyzed by alkaline protease and amylase, and food-grade plant gum is added. Under ultrasonic assistance, porous glycoproteins are formed, and the reaction conditions are controlled to prepare food-grade porous materials with uniform pore size.
The prepared porous glycoprotein has uniform pore size and is rich in functional groups on its surface, exhibiting good adsorption performance. It has high efficiency in adsorbing metal ions and hydrophobic substances. The process is simple, safe, and pollution-free, making it suitable for the food industry.
Smart Images
Figure CN121890706A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food-grade materials technology, and in particular to a food-grade porous material and its preparation method. Background Technology
[0002] Porous materials, due to their unique porous structure, possess numerous excellent physicochemical properties such as high specific surface area, high porosity, and high adsorption capacity, thus finding wide applications in fields such as biomedicine, chemical engineering, environmental protection, and functional materials. Conventional methods for preparing porous materials mainly include template methods, foaming methods, and phase separation methods. However, these methods involve complex reactions and often involve organic solvents and other chemical reagents harmful to human health, making them unsuitable for the food industry.
[0003] Corn flour, also known as cornmeal, is made by removing the bran from corn and grinding it into powder. It contains all the components except the corn husk, including protein, starch, fat, vitamins, and minerals. Using corn flour as a material for preparing porous materials has the advantages of being widely available, inexpensive, non-toxic, and environmentally friendly. This process involves enzymatically hydrolyzing corn flour substrate into small molecules, followed by ultrasonic-assisted preparation with the aid of natural plant gums to obtain food-grade materials with specific pore sizes. This process is simple, mild, safe, and pollution-free, and holds promise for widespread application in the food industry. Summary of the Invention
[0004] To address the problems existing in the background technology, a food-grade porous material and its preparation method are proposed.
[0005] This invention proposes a food-grade porous material and its preparation method. Under suitable temperature and pH conditions, corn flour is gradually enzymatically hydrolyzed by alkaline protease and amylase. Simultaneously, food-grade plant gum is added through continuous stirring, and porous glycoprotein is formed under the assistance of ultrasound. The porous glycoprotein has uniform pore size, ranging from 0.5 to 3 micrometers, and its surface is rich in various functional groups, exhibiting adsorption properties for metal ions and hydrophobic substances.
[0006] Preferably, the preparation steps for food-grade porous materials are as follows:
[0007] S1. Place corn flour in a round-bottom flask, add 10 times the weight of purified water, shake and sonicate to form a suspension, preheat in a 50℃ constant temperature water bath, place a magnetic spool in the flask, adjust the spool speed to 500-700 r / min, and adjust the pH to 8.0-9.0. Then add 0.5-2.0% of the corn flour weight of alkaline protease to start the enzymatic hydrolysis reaction of the protein in the whole flour, and continue the reaction for 40-60 minutes.
[0008] S2. Adjust the pH of the mixed suspension obtained in S1 to 5.0-6.5, raise the temperature of the constant temperature water bath to 60-70℃, add 1.0-3.0% of α-amylase by weight of corn flour to start the enzymatic hydrolysis reaction of starch in whole flour, and keep the magnetic oscillator speed at 500-700 r / min for 4-5 hours.
[0009] S3. Continuously add 10 mL of 1-3% guar gum aqueous solution to the mixed suspension obtained in S2. After all the solution has been added, maintain the reaction under ultrasonic conditions for 3-4 hours, and then stop the reaction.
[0010] S4. The reaction solution obtained by centrifuging S3 was used to collect the precipitate and freeze-dry it to obtain porous glycoprotein material.
[0011] Preferably, the metal ions include copper, lead, zinc and cadmium ions; the hydrophobic substances include hydrophobic compounds and oil stains.
[0012] This invention further proposes the application of the above-mentioned food-grade porous materials and their preparation methods in the food industry.
[0013] Compared with existing technologies, this invention has the following beneficial technical effects: the prepared porous glycoprotein has a uniform pore size between 0.5 and 3 micrometers, and its surface is rich in functional groups such as hydroxyl, carboxyl, and amino groups, thus exhibiting excellent adsorption performance and high adsorption capacity for hydrophobic compounds such as metal ions, pesticide residues, and kitchen grease. The preparation process is simple, requiring no chemical reagents, and uses only safe and non-toxic substances as the porous material, therefore the product is food-grade, causing minimal harm to human health and the environment, and has wide applications in the food industry. Attached Figure Description
[0014] Figure 1 This is a scanning electron microscope image of the porous glycoprotein in this invention. Detailed Implementation
[0015] Example 1
[0016] This invention proposes a food-grade porous material and its preparation method. The preparation method of the porous material is as follows:
[0017] 1. Take 10g of corn flour and put it into a 250mL round-bottom flask. Add 100mL of purified water and shake and sonicate to form a suspension. Preheat it in a 50℃ constant temperature water bath. Place a magnetic spool in the flask and adjust the rotation speed to 500r / min. Adjust the pH to 8.0. Then add 50mg of alkaline protease to start the enzymatic hydrolysis reaction of the protein in the whole flour. Continue the reaction for 60min.
[0018] 2. Adjust the pH of the mixed suspension obtained in step 1 to 5.0, raise the temperature of the constant temperature water bath to 70℃, add 100mg of α-amylase to it, and start the enzymatic hydrolysis reaction of starch in the whole powder. Keep the magnetic oscillator speed at 500r / min and continue the reaction for 5h.
[0019] 3. Continuously add 10 mL of 1% guar gum aqueous solution to the mixed suspension obtained in step 2. After all the solution has been added, react under ultrasonic conditions for 4 hours, and then stop the reaction.
[0020] 4. Centrifuge the reaction solution obtained in step 3, collect the precipitate and freeze-dry it to obtain the porous glycoprotein material.
[0021] The porous glycoprotein prepared in Example 1 was characterized using scanning electron microscopy, such as... Figure 1 As shown in the figure, the prepared material has uniform pore size, which is approximately 1-2 micrometers.
[0022] Example 2
[0023] This invention proposes a food-grade porous material and its preparation method. The preparation method of the porous material is as follows:
[0024] 1. Take 10g of corn flour and put it into a 250mL round-bottom flask. Add 100mL of purified water and shake and sonicate to form a suspension. Preheat it in a 50℃ constant temperature water bath. Put a magnetic spool in it and adjust the magnetic spool speed to 700r / min. Adjust the pH to 9.0. Then add 200mg of alkaline protease to start the enzymatic hydrolysis reaction of the protein in the whole flour. Continue the reaction for 40min.
[0025] 2. Adjust the pH of the mixed suspension obtained in step 1 to 6.5, raise the temperature of the constant temperature water bath to 60℃, add 300mg of α-amylase to it, and start the enzymatic hydrolysis reaction of starch in the whole powder. Keep the magnetic oscillator speed at 700r / min and continue the reaction for 4h.
[0026] 3. Continuously add 10 mL of 3% guar gum aqueous solution to the mixed suspension obtained in step 2. After all the solution has been added, maintain the reaction under ultrasonic conditions for 3 hours, and then stop the reaction.
[0027] 4. Centrifuge the reaction solution obtained in step 3, collect the precipitate and freeze-dry it to obtain porous glycoprotein material.
[0028] Example 3
[0029] The porous glycoprotein prepared in Example 1 was used to test the adsorption of copper ions, and the method is as follows:
[0030] 50 mg of the porous glycoprotein material prepared in Example 1 was placed in a 2 mL centrifuge tube, and 1 mL of an aqueous solution containing 1.0 mg / L copper ions was added. The mixture was shaken for 2 min to allow adsorption, centrifuged, and the supernatant was collected. The residual amount of copper ions in the supernatant was tested by ICP-MS, and no copper ions were detected. The above results indicate that the prepared porous glycoprotein can adsorb 100% of copper ions in aqueous solution, demonstrating good adsorption performance.
[0031] Example 4
[0032] The porous glycoprotein prepared in Example 1 was used to test the adsorption of cypermethrin pesticide, as follows:
[0033] 50 mg of porous glycoprotein material was placed in a 2 mL centrifuge tube, and 1 mL of an aqueous solution containing 5 mg / L cypermethrin was added (prepared by adding 50 μL of cypermethrin stock solution dissolved in ethanol to a 10 mL volumetric flask, making up to 10 mL with water, and sonicating for 5 min). The mixture was shaken for 2 min to allow adsorption, centrifuged, and the supernatant was collected. The residual amount of cypermethrin in the supernatant was tested by gas chromatography, and the result was 0.02 mg / L. The calculated adsorption and removal rate of cypermethrin from the aqueous solution by the porous glycoprotein was 99.6%. These results indicate that the prepared porous material can effectively remove cypermethrin from aqueous solutions.
[0034] Example 5
[0035] The porous glycoprotein prepared in Example 1 was used to conduct an adsorption test on kitchen grease. The method is as follows:
[0036] The porous glycoprotein material was sprayed onto an oily kitchen countertop and wiped clean with a damp cloth; the oil was completely absorbed by the porous glycoprotein material. These results demonstrate that the prepared porous material effectively removes oil stains from kitchen countertops.
[0037] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited thereto. Various changes can be made within the scope of knowledge possessed by those skilled in the art without departing from the spirit of the present invention.
Claims
1. A food-grade porous material and its preparation method, characterized in that, Under suitable temperature and pH conditions, corn flour is gradually hydrolyzed by alkaline protease and amylase. At the same time, food-grade plant gum is added through continuous stirring, and under the assistance of ultrasound, a porous glycoprotein is formed. The porous glycoprotein has a uniform pore size, ranging from 0.5 to 3 micrometers, and its surface is rich in various functional groups, which can adsorb metal ions and hydrophobic substances.
2. The food-grade porous material and its preparation method according to claim 1, characterized in that, The preparation steps are as follows: S1. Place corn flour in a round-bottom flask, add 10 times the weight of purified water, shake and sonicate to form a suspension, preheat in a 50℃ constant temperature water bath, place a magnetic spool in the flask, adjust the spool speed to 500-700 r / min, and adjust the pH to 8.0-9.
0. Then add 0.5-2.0% of the corn flour weight of alkaline protease to start the enzymatic hydrolysis reaction of the protein in the whole flour, and continue the reaction for 40-60 minutes. S2. Adjust the pH of the mixed suspension obtained in S1 to 5.0-6.5, raise the temperature of the constant temperature water bath to 60-70℃, add 1.0-3.0% of α-amylase by weight of corn flour to start the enzymatic hydrolysis reaction of starch in whole flour, and keep the magnetic oscillator speed at 500-700 r / min for 4-5 hours. S3. Continuously add 10 mL of 1-3% guar gum aqueous solution to the mixed suspension obtained in S2. After all the solution has been added, maintain the reaction under ultrasonic conditions for 3-4 hours, and then stop the reaction. S4. The reaction solution obtained by centrifuging S3 was used to collect the precipitate and freeze-dry it to obtain porous glycoprotein material.
3. The food-grade porous material and its preparation method according to claim 1, characterized in that, Metal ions include copper, lead, zinc, and cadmium ions; hydrophobic substances include hydrophobic compounds and oil stains.
4. The application of the food-grade porous material according to any one of claims 1-3 and the preparation method thereof, characterized in that, Applications in the food industry.