CN101803742A - Soybean protein-mannogalactan polymer emulsifier and preparation method thereof - Google Patents
Soybean protein-mannogalactan polymer emulsifier and preparation method thereof Download PDFInfo
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- CN101803742A CN101803742A CN201010105926A CN201010105926A CN101803742A CN 101803742 A CN101803742 A CN 101803742A CN 201010105926 A CN201010105926 A CN 201010105926A CN 201010105926 A CN201010105926 A CN 201010105926A CN 101803742 A CN101803742 A CN 101803742A
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Abstract
The invention discloses a soybean protein-mannogalactan polymer emulsifier and a preparation method thereof. The food emulsifier of the invention comprises the following components by mass percent: 30-70% of soybean protein isolate and 70-30% of mannogalactan. The soybean protein-mannogalactan polymer emulsifier of the invention has low production cost, can endure conditions of high temperature heat treatment, high salinity and acid pH value and has the advantages of being natural and nontoxic; the preparation method of the soybean protein-manogalactan polymer emulsifier of the invention adopts green processing, and no harmful substance can be produced in the preparation process, thus being beneficial to environmental protection.
Description
Technical field
The present invention relates to the emulsifying agent field, be specifically related to a kind of soybean protein-mannogalactan polymer emulsifier and preparation method thereof.
Background technology
The emulsifying agent that food industry is at present used mainly is divided into two types: small-molecular emulsifier (comprising natural phospholipid and artificial synthetic small-molecular emulsifier) and natural polymer emulsifying agent (mainly being protein such as Sodium Caseinate, whey powder etc.).Artificial synthetic small-molecular emulsifier is restricted gradually because of there being safety issue, and in dairy products, small-molecular emulsifier is to the negative influence of stable generation of the fat drop of dairy products.The cost of naturally occurring emulsifying agent such as lecithin is too high, and the surface-active of protein is subjected to influencing strongly of factors such as the pH value, ionic strength, temperature of water.The isoelectric point of most of food proteins is in the scope of pH4.0-5.5, and the dissolubility of protein sharply descends with this understanding, thereby causes its surface-active loss; The salt of the higher concentration that exists in the food has also reduced the solubility of protein, makes the protein of aqueous phase take place to assemble and precipitation, and then has reduced the surface-active of protein; The heat treatment of appropriateness makes protein molecule that the reversible or irreversible sex change of part take place, significantly improved the surface-active of protein, but excessive heat treatment (under the condition as disinfecting action) makes the complete sex change of protein, even intermolecular gathering and polymerization take place, cause the decline or the forfeiture of protein surface activity.Existing many patents and literature research are carried out physical modification (heat treatment, HIGH PRESSURE TREATMENT etc.), chemical modification (acetylation, succinylation, phosphorylation etc.) and enzyme modification to protein and are handled.Yet also there is not industrialized product to come out at present.Japan scholar Kato has reported that not adding any chemical reagent by the Maillard reaction can make epsilon-amino group in the protein and the reduction end carbonyl generation covalent bonding in the polysaccharide prepare ovalbumin-glucan copolymer.The emulsibility of this copolymer can be compared with the emulsification property of commodity emulsifying agent, and the emulsion stability under high salt concentration and acid ph value is than the emulsion stability height of commodity emulsifying agent.The covalency copolymer of Nakamura report lysozyme and glucan has than ovalbumin-better emulsification property of glucan copolymer, and the glucan copolymer of finding this solubility gives that lysozyme had not only had effect to gramnegative bacterium but also to the effective dual antibacterial activity of gram-positive bacterium.The copolymer of lysozyme and guar gum protease hydrolysate also shows fabulous emulsification property and antibacterial activity.There are two problems in present research: the one, and the source of protein is restricted, and causes the cost of product higher; The 2nd, the molecular weight of polysaccharide is too big, and the compatibility between protein is relatively poor, and protein and polysaccharide polymerization are incomplete.
Summary of the invention
The objective of the invention is to according to the deficiencies in the prior art, soybean protein-mannogalactan polymer emulsifier that a kind of production cost is low, can stand high-temperature heat treatment, high salt concentration and acid ph value condition is provided.
Another purpose of the present invention is to provide the preparation method of above-mentioned soybean protein-mannogalactan polymer emulsifier.
Above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of soybean protein-mannogalactan polymer emulsifier, its component are soybean protein isolate and galactomannans.The amount of two components is as follows according to the mass percent meter: soybean protein isolate 30～70%, galactomannans 70～30%.
As a kind of preferred version, soybean protein-mannogalactan polymer emulsifier of the present invention comprises following components in percentage by mass: soybean protein isolate 40～60%, galactomannans 60～40%.
Wherein, the mean molecule quantity of described galactomannans is 72.6ku～389.1ku, preferred 101.1ku～207.1ku.
The preparation method of soybean protein-mannogalactan polymer emulsifier of the present invention is:
(1) preparation of galactomannans: the lysate that the guar gum dissolving is obtained 1～2wt%, adding concentration is the hydrochloric acid of 0.04～0.1mol/L, heating hydrolysis, after finishing, hydrolysis is cooled to room temperature rapidly, transfer pH to neutral with 5mol/LNaOH, with the guar gum solution dialysis, the solution after the dialysis makes galactomannans after freeze drying is pulverized;
(2) dissolving of soybean protein isolate: protein is dispersed in the water stirring at room by the concentration of 2～10wt%;
(3) step (1) and (2) gained material are made into the solution that total concentration is 2～10wt% with 1: 1～2: 1 mass ratio, regulating pH is 8, freeze drying after pulverize, mixing, handled under the constant temperature and humidity condition 3～10 days, promptly get emulsifying agent.
As a kind of preferred version, the preparation method of soybean protein-mannogalactan polymer emulsifier of the present invention is:
(1) preparation of galactomannans: guar gum joined the lysate that dissolving in 80 ℃ the 1L distilled water obtains 1～2wt%, add the hydrochloric acid that 50ml concentration is 1mol/L then, making the ultimate density of hydrochloric acid in solution is 0.05mol/L, at 80～95 ℃ of following hydrolysis 20～120min, be cooled to room temperature after hydrolysis finishes rapidly, regulating pH with 5mol/LNaOH is 7, with guar gum lysate dialysis 48h under 4 ℃, solution after the dialysis is pulverized through freeze drying, makes galactomannans;
(2) dissolving of soybean protein isolate: protein is dispersed in the water stirring at room by the concentration of 4～8wt%;
(3) step (1) and (2) gained material are made into the solution that total concentration is 4wt% with 1: 1 mass ratio, regulating pH is 8, freeze drying after pulverize, mixing, handled 6 days under the constant temperature and humidity condition, promptly get emulsifying agent.
Compared with prior art, the present invention has following beneficial effect:
The present invention prepares the galactomannans of suitable molecular weight mainly by the hydrochloric acid hydrolysis guar gum, and the guar gum of employing and soybean protein isolate are food grade materials all, and is easy to obtain, and reduces cost of material greatly; The preparation of polymer is in the denaturation temperature that is lower than protein and does not add under the temperate condition of any chemical reagent and carry out that equipment drops into less, and the waste water in the production process can reach discharge standard after only need removing small-molecular weight sugar, belongs to " green processing " technology; The emulsifying agent of the present invention's preparation is under food processing conditions such as heat-treated, high salt concentration, acid pH the good emulsifying performance being arranged all, and is wider than the range of application of simple protein emulsifier.
The specific embodiment
Further explain the present invention below in conjunction with embodiment, but embodiment does not do any type of qualification to the present invention.
Embodiment 1
Guar gum slowly joined while stirring with the concentration of 1wt% in 80 ℃ the 1L distilled water, treat that it is the hydrochloric acid of 1mol/L that the complete back of its dissolving adds 50mL concentration, make the concentration of hydrochloric acid in the melon bean gum solution be about 0.05mol/L, difference hydrolysis melon bean gum 80min under 80 ℃.After hydrolysis finishes, be cooled to room temperature rapidly, transfer to pH7 with 5mol/L NaOH, with guar gum solution bag filter packing, 4 ℃ of dialysis 48h remove the small molecular sugar class, and the solution after the dialysis is placed drier after freeze drying is pulverized standby.The galactomannans mean molecule quantity that makes through gel permeation chromatography is 101.1ku.
The dissolving of soybean protein isolate: the concentration of protein by 4wt% is dispersed in the water stirring at room aquation 2h.
Soybean protein isolate and galactomannans are made into the solution of 4% (w/v) with 1: 1 mass ratio, transfer pH8, freeze drying after pulverize, mixing, under 60 ℃, the constant temperature and humidity condition of relative humidity 75%, handle and promptly made the copolymer emulsifying agent in 6 days.
Embodiment 2
Guar gum slowly joined while stirring with the concentration of 1wt% in 80 ℃ the 1L distilled water, treat that it is the hydrochloric acid of 1mol/L that the complete back of its dissolving adds 50mL concentration, make the concentration of hydrochloric acid in the melon bean gum solution be about 0.05mol/L, difference hydrolysis melon bean gum 20min under 80 ℃.After hydrolysis finishes, be cooled to room temperature rapidly, transfer to pH7 with 5mol/L NaOH, with guar gum solution bag filter packing, 4 ℃ of dialysis 48h remove the small molecular sugar class, and the solution after the dialysis is placed drier after freeze drying is pulverized standby.The galactomannans mean molecule quantity that makes through gel permeation chromatography is 389.1ku.
The dissolving of soybean protein isolate: the concentration of protein by 4wt% is dispersed in the water stirring at room aquation 2h.
Soybean protein isolate and galactomannans are made into the solution of 4% (w/v) with 1: 2 mass ratio, transfer pH8, freeze drying after pulverize, mixing, under 60 ℃, the constant temperature and humidity condition of relative humidity 75%, handle and promptly made the copolymer emulsifying agent in 7 days.
Embodiment 3
Guar gum slowly joined while stirring with the concentration of 1wt% in 80 ℃ the 1L distilled water, treat that it is the hydrochloric acid of 1mol/L that the complete back of its dissolving adds 50mL concentration, make the concentration of hydrochloric acid in the melon bean gum solution be about 0.05mol/L, difference hydrolysis melon bean gum 60min under 80 ℃.After hydrolysis finishes, be cooled to room temperature rapidly, transfer to pH7 with 5mol/L NaOH, with guar gum solution bag filter packing, 4 ℃ of dialysis 48h remove the small molecular sugar class, and the solution after the dialysis is placed drier after freeze drying is pulverized standby.The galactomannans mean molecule quantity that makes through gel permeation chromatography is 164.6ku.
The dissolving of soybean protein isolate: the concentration of protein by 4wt% is dispersed in the water stirring at room aquation 2h.
Soybean protein isolate and galactomannans are made into the solution of 4% (w/v) with 2: 1 mass ratio, transfer pH8, freeze drying after pulverize, mixing, under 60 ℃, the constant temperature and humidity condition of relative humidity 75%, handle and promptly made the copolymer emulsifying agent in 9 days.
The emulsifying agent emulsifiability that embodiment 4 makes is measured
The mensuration of emulsifying activity
The copolymer emulsifying agent is scattered in (in the 50ml measuring cup) in the 20mL distilled water by the concentration of 0.3% (w/v), add 5mL corn oil then, 4 ℃ of refrigerator aquations are spent the night, and are returned to after the room temperature with the homogeneous dispersion machine with fixed rotating speed high speed shear homogeneous 1min preparation emulsion.Draw 100 μ L emulsion immediately from the bottom of emulsion, be scattered in rapidly in the sodium dodecyl sulfate solution of 10mL 0.1wt%, measure the absorbance A of this dilution in the 500nm wavelength down
0A
0Be proportional to the interfacial area of emulsion drop.A
0Big more, then the emulsifying activity of protein is high more.
The mensuration of emulsion stability
The emulsion of preparation is got 100 μ L emulsion from the bottom after leaving standstill 30min, be scattered in rapidly in the 10mL0.1wt% sodium dodecyl sulfate solution, survey absorbance A down in the 500nm wavelength
30Emulsion stability computing formula: ES
30=A
30/ A
0* 100%, ES
30The stability that 30min is placed in expression emulsion preparation back.The emulsifying property comparative example of emulsifying agent that the present invention makes and commercial emulsifying agents Sodium Caseinate:
Copolymer, Sodium Caseinate and soybean protein emulsifying property are relatively under table 1 neutrality and the condition of acidic pH
Copolymer, Sodium Caseinate and soybean protein emulsifying property are relatively during 90 ℃ of heat treatment 6min of table 2
Copolymer, Sodium Caseinate and soybean protein emulsifying property are relatively during table 3 0.3mol/LNaCl
By table 1～3 as seen, the emulsifying agent that makes of the present invention is at acid pH, all have good emulsifying property under heat treatment and the hypersaline environment condition for a long time.
Claims (8)
1. a soybean protein-mannogalactan polymer emulsifier is characterized in that described emulsifying agent comprises following components in percentage by mass: soybean protein isolate 30～70%, galactomannans 70～30%.
2. according to the described soybean protein-mannogalactan polymer emulsifier of claim 1, it is characterized in that described emulsifying agent comprises following components in percentage by mass: soybean protein isolate 40～60%, galactomannans 60～40%.
3. according to the described soybean protein-mannogalactan polymer emulsifier of claim 2, the mean molecule quantity that it is characterized in that described galactomannans is 72.6ku～389.1ku.
4. according to the described soybean protein-mannogalactan polymer emulsifier of claim 3, the mean molecule quantity that it is characterized in that described galactomannans is 101.1ku～207.1ku.
5. the preparation method of any described soybean protein-mannogalactan polymer emulsifier of claim in the claim 1～4 is characterized in that comprising the steps:
(1) preparation of galactomannans: the lysate that the guar gum dissolving is obtained 1～2wt%, adding concentration is the hydrochloric acid of 0.04～0.1mol/L, heating hydrolysis, after finishing, hydrolysis is cooled to room temperature rapidly, transfer pH to neutral with 5mol/LNaOH, with 4 ℃ of dialysis of guar gum solution, the solution after the dialysis makes galactomannans after freeze drying is pulverized;
(2) dissolving of soybean protein isolate: protein is dispersed in the water stirring at room by the concentration of 2～10wt%;
(3) step (1) and (2) gained material are made into the solution that total concentration is 2～10wt% with 1: 1～2: 1 mass ratio, regulating pH is 8, freeze drying after pulverize, mixing, handled under the constant temperature and humidity condition 3～10 days, promptly get emulsifying agent.
6. according to the preparation method of the described soybean protein-mannogalactan polymer emulsifier of claim 5, it is characterized in that in the step (1), the time of described guar gum heating hydrolysis is 20～120min, hydrolysis temperature is 80～95 ℃.The concentration that protein in the step (2) is dispersed in the water is 4～8%.
7. according to the preparation method of the described soybean protein-mannogalactan polymer emulsifier of claim 5, it is characterized in that in the step (1), the concentration of described hydrochloric acid is 0.05mol/L.
8. according to the preparation method of the described soybean protein-mannogalactan polymer emulsifier of claim 5, it is characterized in that in the step (2) that the concentration that described protein is dispersed in the water is 4～8wt%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN107173519A (en) * | 2017-03-20 | 2017-09-19 | 浙江工商大学 | The preparation method and applications of galactomannans modified protein microcapsule wall material |
| 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 |
| CN112741133A (en) * | 2020-12-29 | 2021-05-04 | 西安春和方进出口贸易有限公司 | Processing method of baked steamed bread |
-
2010
- 2010-01-29 CN CN201010105926A patent/CN101803742A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN107173519A (en) * | 2017-03-20 | 2017-09-19 | 浙江工商大学 | The preparation method and applications of galactomannans modified protein microcapsule wall material |
| 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 |
| CN112741133A (en) * | 2020-12-29 | 2021-05-04 | 西安春和方进出口贸易有限公司 | Processing method of baked steamed bread |
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Application publication date: 20100818 |