CN101181068A - Method for covalency complex modifying protein and polyoses - Google Patents
Method for covalency complex modifying protein and polyoses Download PDFInfo
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- CN101181068A CN101181068A CNA2007100322838A CN200710032283A CN101181068A CN 101181068 A CN101181068 A CN 101181068A CN A2007100322838 A CNA2007100322838 A CN A2007100322838A CN 200710032283 A CN200710032283 A CN 200710032283A CN 101181068 A CN101181068 A CN 101181068A
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Abstract
The invention discloses a method of covalently and compositely modifying protein and polysaccharide, comprising the following steps that: protein and polysaccharide are arranged in a reaction device, in which distilled water is added and then stirred evenly; the pH value is adjusted to 6 to 8, and then organic solvent is added into the mixture slowly after complete dissolution; redundant sugar and by-products are separated and removed after the mixture is heated, cooled and dialyzed, thus obtaining protein-polysaccharide covalent compound. The protein is of 1mass portions to 10 mass portions, the mass ration between the protein and the polysaccharide is 1:1 to 1: 8, distilled water accounts for 5 percent to 30 percent of the total volume of the distilled water and organic solvent, the reaction temperature is between 40 DEG C and 70 DEG C, and the reaction time ranges from 2h to 24h. The invention improves reaction efficiency and shortens reaction time. The functions of water solubility, emulsifying properties, oxidation resistance, etc. of the modified protein are improved greatly, thus the invention can be widely applied to various foods.
Description
Technical field
The present invention relates to the composite modified method of albumen, specifically, relate to the composite modified method of a kind of protein and polysaccharide covalent.
Background technology
Protein belongs to macromolecule and possesses amphiphilic structure, thus have unique surface-active, but significant limitation is but arranged in commercial Application, because protein is met instability such as heat, organic solvent and is vulnerable to protein breakdown.So,, just must make it reach a kind of stable status by modifying protein if want to widen the application of protein in food service industry.Specifically, albumen-polysaccharide covalent is composite modified functionally increasing significantly as emulsibility, heat endurance, water-soluble, non-oxidizability etc. of can making albumen can be applied to the food additives industry better.
By controlledly making it that Maillard reaction spontaneously takes place, its functional remarkable improvement of cross-linking agent that the reproducibility carbonyl end reaction of the epsilon-amino group of protein and polysaccharide is obtained.Have only the time of nearly more than ten years abroad up to now for the research of albumen-polysaccharide compound, existing preparation method has only two kinds: a kind of is the albumen-glucan covalent cross-linked thing that makes solubility with polysaccharide after BrCN is activated and protein coupling.So this method is because crosslinking agent has severe toxicity to be unsuitable for using in food service industry; Be that albumen-polysaccharide is mixed postlyophilization by a certain percentage in addition, prepared powder is placed in the drier, the bottom has KI or KBr saturated solution to keep certain relative humidity, stores a period of time at a certain temperature, just can prepare cross-linking agent effectively.Prepare sugar-protein compound with dry process reaction, the reaction time is long, generally needs several days～several weeks; Contact is inhomogeneous, insufficient between the solid-phase reactant, and reaction is restricted, and the low and product performance of crosslinking rate is relatively more unstable; And reaction back products obtained therefrom is sugar-protein compound, unreacted reactant and other maillard reaction product except that compound, so generally need carry out purifying by means such as gel chromatographic columnses, experimental implementation is loaded down with trivial details, and the difficult Ex-all of impurity.Maillard reaction itself belongs to browning reaction in addition, so dry process reaction products therefrom color is dark, has greatly limited its application in food service industry.
Summary of the invention
The purpose of this invention is to provide the composite modified method of a kind of protein and polysaccharide covalent.This method has reaction time weak point, stable performance, yield height, products therefrom and does not produce advantages such as brown stain.
The composite modified method of protein of the present invention and polysaccharide covalent comprises the steps: albumen and polysaccharide are placed reaction unit, adding distilled water stirs, regulate pH6-8, treat to dissolve fully the back and slowly add organic solvent, heating, cooling, dialysis separates from mixture and removes unnecessary sugar and accessory substance, obtains albumen-polysaccharide covalent combination product, wherein, the mass fraction of albumen is 1～10, and the mass ratio of albumen and polysaccharide is 1: 1～1: 8, and distilled water accounts for 5～30% percentage by volumes of distilled water and organic solvent cumulative volume, reaction temperature is 40 ℃～70 ℃, and the reaction time is 2h～24h.
Described albumen is the heavy albumen of soy acid, soybean protein isolate, lactalbumin, beta lactoglobulin or wheat gluten protein.
Described polysaccharide is one or more mixtures in glucan, galactomannans, shitosan, the starch.
Contain the polysaccharide raw material and be one or more mixtures in guar gum, konjac glucomannan or the Arabic gum.
Described reaction unit be can water-bath the airtight container or the reflux of heating.
Described organic solvent is ethanol, propane diols or glycerine.
4 ℃ of dialysis 24～48 hours, bag filter molecular weight 10.0KDa are adopted in described dialysis.
Described separation is also removed unnecessary sugar and accessory substance, adopts method centrifugal or that filter.
The present invention's advantage compared with prior art is: the present invention adopts between organic facies reaction medium control albumen-polysaccharide the Maillard reaction takes place, and main purpose is its water activity of control, improves reaction efficiency, shortens the reaction time; Adopt the organic facies reaction method again product to be crossed the post purifying and remove unreacted albumen and polysaccharide, and the product color is creamy white, functional characters such as it is water-soluble for the protein after the modification, emulsibility, non-oxidizability improve a lot, and can be widely used in the varieties of food items; Reaction time of the present invention is 6h～24h, and the time of xeothermic reaction is several days～several weeks, thereby has saved energy, has improved productive rate.
The specific embodiment
Embodiment 1: get 0.75 gram soybean protein isolate (being produced by the only company of Japan) and in airtight container, add 5ml water, disperse, the back adds glucan, and (U.S. Sigma company provides, molecular weight 67000 dalton), the mass ratio of soybean protein and glucan 1: 1 is uniformly dispersed.Slowly add 95ml ethanol in the fully decentralized sample liquid, adjust 60 ℃ of temperature, slowly stirring reaction 24h.Reaction finishes, and is cooled to 25 ℃, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 1500 * g gets supernatant, freeze drying.Obtaining productive rate is 52.3%, and color is the product of white.
Embodiment 2: prepare 95% ethanol 100ml, stir.(U.S. Sigma company provides to add the 1.5g beta lactoglobulin in reflux, molecular weight 67000 dalton) and the 1.5g glucan (U.S. Sigma company provides, protein content about 96%) and starch, slowly add in the ethanolic solution again, become homogeneous suspension, adjust 50 ℃ of temperature, reaction 12h.Reaction finishes, and is cooled to room temperature, and reactant liquor takes out, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 10min of dislysate 1500 * g gets supernatant, freeze drying.Obtaining productive rate is 48.6%, and color is flaxen product.
Embodiment 3: add the heavy albumen (laboratory self-control) of 2.0 gram soy acids in airtight container, add 5ml water, dissolving, the back adds galactomannans, and (U.S. Sigma company provides, molecular weight 100000 dalton), glucan and and starch, the total mass ratio of heavy albumen of soy acid and sugar 1: 5, stirring and dissolving.Add 20ml ethanol in the fully decentralized sample liquid, adjust 60 ℃ of temperature, reaction 9h.Reaction finishes, and is cooled to 15 ℃, and reactant liquor takes out, 4 ℃ of dialysis 48h, and the bag filter molecular weight is 10.0KDa.The centrifugal 20min of dislysate 1500 * g gets supernatant, vacuum drying.Obtaining productive rate is 47.1%, and color is yellow product.
Embodiment 4: 1.5 gram lactalbumins in reflux, add 5ml water, and disperse, add starch again, the mass ratio of lactalbumin and starch 1: 2 is uniformly dispersed.Add 45ml glycerine in the fully decentralized sample liquid, adjust 40 ℃ of temperature, reaction 2h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 ℃ of dialysis 32h, and the bag filter molecular weight is 10.0KDa.The centrifugal 10min of dislysate 1500 * g gets supernatant, freeze drying.Obtaining productive rate is 50.1%, and color is the product of white.
Embodiment 5: add 0.75 gram soybean protein isolate (being produced by the only company of Japan) in airtight container, add 5ml water, disperse, add shitosan again, the mass ratio of soybean protein and shitosan 1: 1 is uniformly dispersed.Add 95ml glycerine in the fully decentralized sample liquid, adjust 40 ℃ of temperature, reaction 24h.Reaction finishes, and is cooled to 20, and reactant liquor takes out, 4 ℃ of dialysis 48h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 3000 * g gets supernatant, freeze drying.Obtaining productive rate is 53.6%, and color is the product of white.
Embodiment 6: in airtight container, adds the heavy albumen of 1.75 gram soy acids, adds 5ml water, and dissolving, the back adds the melon bean gum, and the mass ratio of soybean protein and melon bean gum 1: 5 is uniformly dispersed.Slowly add 20ml ethanol in the fully decentralized sample liquid, adjust 70 ℃ of temperature, reaction 2h.Reaction finishes, and is cooled to 10 ℃, and reactant liquor takes out, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 1500 * g gets supernatant, vacuum drying.Obtaining productive rate is 46.2%, and color is flaxen product.
Embodiment 7: add 0.75 gram soybean protein isolate (being produced by the only company of Japan) in airtight container, add 5ml water, disperse, add galactomannans again, the mass ratio of soybean protein and sugar 1: 8 is uniformly dispersed.Add 95ml glycerine in the fully decentralized sample liquid, adjust temperature 40, reaction 24h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 ℃ of dialysis 48h, and the bag filter molecular weight is 10.0KDa.Dialysate filter is got filtrate, freeze drying.Obtaining productive rate is 53.6%, and color is the product of white.
Embodiment 8: in airtight container, adds the heavy albumen of 1.75 gram soy acids, adds 5ml water, and dissolving, the back adds konjac glucomannan, and the mass ratio of soybean protein and konjac glucomannan 1: 5 is uniformly dispersed.Slowly add the 20ml propane diols in the fully decentralized sample liquid, adjust 70 ℃ of temperature, reaction 6h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 1500 * g gets supernatant, vacuum drying.Obtaining productive rate is 46.2%, and color is flaxen product.
Embodiment 9: in airtight container, adds the heavy albumen of 1.75 gram soy acids, adds 5ml water, and dissolving, the back adds Arabic gum, and the mass ratio of soybean protein and Arabic gum 1: 5 is uniformly dispersed.Slowly add 20ml ethanol in the fully decentralized sample liquid, adjust 70 ℃ of temperature, reaction 6h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.Dialysate filter is got filtrate, vacuum drying.Obtaining productive rate is 46.2%, and color is flaxen product.
Embodiment 10: in airtight container, adds the heavy albumen of 1.75 gram soy acids, adds 5ml water, and dissolving, the back adds Arabic gum and konjac glucomannan, and the mass ratio of soybean protein and Arabic gum and konjac glucomannan 1: 5 is uniformly dispersed.Slowly add 11.7ml ethanol in the fully decentralized sample liquid, adjust 70 ℃ of temperature, reaction 6h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 1500 * g gets supernatant, vacuum drying.Obtaining productive rate is 46.2%, and color is flaxen product.
Embodiment 11: in airtight container, adds 1.75 grams, adds 8.6ml water, and dissolving, the back adds Arabic gum, konjac glucomannan and guar gum, and the mass ratio of soybean protein and Arabic gum, konjac glucomannan, guar gum 1: 5 is uniformly dispersed.Slowly add 20ml ethanol in the fully decentralized sample liquid, adjust 70 ℃ of temperature, reaction 6h.Reaction finishes, and is cooled to 25 ℃, and reactant liquor takes out, 4 ℃ of dialysis 24h, and the bag filter molecular weight is 10.0KDa.The centrifugal 15min of dislysate 1500 * g gets supernatant, vacuum drying.Obtaining productive rate is 46.2%, and color is flaxen product.
Claims (8)
1. protein and the composite modified method of polysaccharide covalent, it is characterized in that, albumen and polysaccharide are placed reaction unit, adding distilled water stirs, regulate pH6-8, treat to dissolve fully the back and slowly add organic solvent, heating, cooling, dialysis separates from mixture and removes unnecessary sugar and accessory substance, obtains albumen-polysaccharide covalent combination product, wherein, the mass fraction of albumen is 1～10, and the mass ratio of albumen and polysaccharide is 1: 1～1: 8, and distilled water accounts for 5～30% percentage by volumes of distilled water and organic solvent cumulative volume, reaction temperature is 40 ℃～70 ℃, and the reaction time is 2h～24h.
2. method according to claim 1 is characterized in that, described albumen is the heavy albumen of soy acid, soybean protein isolate, lactalbumin, beta lactoglobulin or wheat gluten protein.
3. method according to claim 1 is characterized in that, described polysaccharide is one or more mixtures in glucan, galactomannans, shitosan, the starch;
4. method according to claim 1 is characterized in that, the raw material of described polysaccharide is one or more mixtures in guar gum, konjac glucomannan or the Arabic gum.
5. method according to claim 1 is characterized in that, described reaction unit be can water-bath the airtight container or the reflux of heating.
6. method according to claim 1 is characterized in that, described organic solvent is ethanol, propane diols or glycerine.
7. method according to claim 1 is characterized in that, 4 ℃ of dialysis 24～48 hours are adopted in described dialysis, and the bag filter molecular weight is 10.0KDa.
8. method according to claim 1 is characterized in that, described separation is also removed unnecessary sugar and accessory substance adopts method centrifugal or that filter.
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| CNA2007100322838A CN101181068A (en) | 2007-12-07 | 2007-12-07 | Method for covalency complex modifying protein and polyoses |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2238843A1 (en) * | 2009-02-26 | 2010-10-13 | DSM IP Assets B.V. | Compositions of fat-soluble active ingredients containing protein-polysaccharide conjugates |
| CN101690604B (en) * | 2009-10-13 | 2012-05-23 | 华南理工大学 | Method for preparing antioxidant peptide |
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN104788686A (en) * | 2015-04-17 | 2015-07-22 | 兰州理工大学 | Method of covalent compound modification of potato protein and polysaccharide |
| CN105725170A (en) * | 2016-02-22 | 2016-07-06 | 中国农业大学 | Sugarbeet-pectin and protein compound emulsifier and preparing method thereof |
| CN106619482A (en) * | 2016-12-22 | 2017-05-10 | 西安惠普生物科技有限公司 | Porous sustained-release preparation with lactoglobulin modified by chitosan quaternary ammonium salt |
| CN107890084A (en) * | 2017-11-24 | 2018-04-10 | 合肥工业大学 | A kind of covalent compound lactalbumin emulsifying agent of lotus rhizome amylopectin and preparation method |
| CN108713601A (en) * | 2018-04-10 | 2018-10-30 | 东北农业大学 | A kind of preparation method of low sensitization soy milk powder |
| CN110204908A (en) * | 2019-05-23 | 2019-09-06 | 广州大学 | A kind of preparation method of soybean protein isolate-chitosan Combined Electrostatic gel |
| WO2020133653A1 (en) * | 2018-12-26 | 2020-07-02 | 淮阴工学院 | Protein/polysaccharide/essential oil nanometer edible film and preparation method therefor |
| CN111903967A (en) * | 2020-07-31 | 2020-11-10 | 广州白云山汉方现代药业有限公司 | Efficient preparation method and application of protein-polysaccharide complex |
| CN115053956A (en) * | 2022-06-08 | 2022-09-16 | 华南理工大学 | Whey protein-rosa roxburghii tratt polysaccharide copolymer with high-efficiency emulsifying property and antioxidant activity and preparation method thereof |
| CN115251226A (en) * | 2022-08-01 | 2022-11-01 | 山东御馨生物科技有限公司 | Preparation method of soybean protein isolate |
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2007
- 2007-12-07 CN CNA2007100322838A patent/CN101181068A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2238843A1 (en) * | 2009-02-26 | 2010-10-13 | DSM IP Assets B.V. | Compositions of fat-soluble active ingredients containing protein-polysaccharide conjugates |
| CN101690604B (en) * | 2009-10-13 | 2012-05-23 | 华南理工大学 | Method for preparing antioxidant peptide |
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN104788686A (en) * | 2015-04-17 | 2015-07-22 | 兰州理工大学 | Method of covalent compound modification of potato protein and polysaccharide |
| CN105725170A (en) * | 2016-02-22 | 2016-07-06 | 中国农业大学 | Sugarbeet-pectin and protein compound emulsifier and preparing method thereof |
| CN106619482A (en) * | 2016-12-22 | 2017-05-10 | 西安惠普生物科技有限公司 | Porous sustained-release preparation with lactoglobulin modified by chitosan quaternary ammonium salt |
| CN106619482B (en) * | 2016-12-22 | 2019-10-29 | 西安惠普生物科技有限公司 | A kind of porous sustained-release preparation of the lactoglobulin of chitosan-containing quaternary ammonium salt modification |
| CN107890084A (en) * | 2017-11-24 | 2018-04-10 | 合肥工业大学 | A kind of covalent compound lactalbumin emulsifying agent of lotus rhizome amylopectin and preparation method |
| CN108713601A (en) * | 2018-04-10 | 2018-10-30 | 东北农业大学 | A kind of preparation method of low sensitization soy milk powder |
| US11760852B2 (en) | 2018-12-26 | 2023-09-19 | Huaiyin Institute Of Technology | Protein/polysaccharide/essential oil nanometer edible film and preparation method therefor |
| WO2020133653A1 (en) * | 2018-12-26 | 2020-07-02 | 淮阴工学院 | Protein/polysaccharide/essential oil nanometer edible film and preparation method therefor |
| CN110204908A (en) * | 2019-05-23 | 2019-09-06 | 广州大学 | A kind of preparation method of soybean protein isolate-chitosan Combined Electrostatic gel |
| CN111903967B (en) * | 2020-07-31 | 2022-05-17 | 广州白云山汉方现代药业有限公司 | Preparation method and application of protein-polysaccharide complex |
| CN111903967A (en) * | 2020-07-31 | 2020-11-10 | 广州白云山汉方现代药业有限公司 | Efficient preparation method and application of protein-polysaccharide complex |
| CN115053956A (en) * | 2022-06-08 | 2022-09-16 | 华南理工大学 | Whey protein-rosa roxburghii tratt polysaccharide copolymer with high-efficiency emulsifying property and antioxidant activity and preparation method thereof |
| CN115251226A (en) * | 2022-08-01 | 2022-11-01 | 山东御馨生物科技有限公司 | Preparation method of soybean protein isolate |
| CN115251226B (en) * | 2022-08-01 | 2024-05-03 | 山东御馨生物科技股份有限公司 | Preparation method of isolated soy protein |
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