CN105524185A - Polymerized soybean polysaccharide as well as preparation method and application thereof - Google Patents
Polymerized soybean polysaccharide as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN105524185A CN105524185A CN201610074107.XA CN201610074107A CN105524185A CN 105524185 A CN105524185 A CN 105524185A CN 201610074107 A CN201610074107 A CN 201610074107A CN 105524185 A CN105524185 A CN 105524185A
- Authority
- CN
- China
- Prior art keywords
- soybean polysaccharide
- preparation
- polymerized
- solution
- soluble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 74
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 74
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 74
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 150000004676 glycans Chemical class 0.000 title claims abstract 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005886 esterification reaction Methods 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- 239000007795 chemical reaction product Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims abstract description 5
- 235000013376 functional food Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000006116 polymerization reaction Methods 0.000 claims description 14
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 9
- 230000032050 esterification Effects 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 6
- 238000000502 dialysis Methods 0.000 claims description 6
- 150000003384 small molecules Chemical class 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000008924 yoghurt drink Nutrition 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 abstract description 4
- 239000006185 dispersion Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000020124 milk-based beverage Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000004804 polysaccharides Chemical class 0.000 description 53
- 239000000243 solution Substances 0.000 description 17
- 239000012460 protein solution Substances 0.000 description 9
- 101800000263 Acidic protein Proteins 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 101000886418 Drosophila melanogaster GATA-binding factor C Proteins 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- SRBFZHDQGSBBOR-QMKXCQHVSA-N alpha-L-arabinopyranose Chemical compound O[C@H]1CO[C@@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-QMKXCQHVSA-N 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- 125000000089 arabinosyl group Chemical group C1([C@@H](O)[C@H](O)[C@H](O)CO1)* 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention belongs to the technical field of food processing and discloses polymerized soybean polysaccharide as well as a preparation method and an application thereof. According to the preparation method, soluble soybean polysaccharide is added to water, heated to 25-60 DEG C and stirred to be sufficiently dissolved, a soybean polysaccharide solution is obtained, pH of the solution is adjusted to be 7.5-9.5 by the aid of alkali, octenyl succinic anhydride is added under the stirring condition, the mixture has an esterification reaction for 30-60 min at the temperature of 25-60 DEG C, the pH is maintained in the range of 7.5-9.5 in the reaction process, a reaction product is dialyzed, micromolecules are removed, drying is performed, and the powdery polymerized soybean polysaccharide is obtained. The prepared polymerized soybean polysaccharide has good dispersion stability and emulsion stability and can be applied to acidic milk beverages, functional food or health care products.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of polymerization soybean polysaccharide and preparation method thereof and application.
Background technology
Water soluble soybean polysaccharide to be a kind of galacturonic acid content be 18% acidic polysaccharose, similar pectin, anionic polysaccharide is belonged to together with pectin, galacturonic acid main chain is dispersed with the tral sugar side chains such as pectinose, its main chain is made up of polygalacturonic acid (GN) and poly-rhamnosyl galacturonic acid (RG), the polymerization degree of β-Isosorbide-5-Nitrae-galactose side is approximately 43-47 residue, and has trehalose to be connected with it with arabinose residues.The Arabic sugar chain of α-1,3-and α-1,5-is connected with rhamnosyl side chain in C-4 position.Some galacturonic acids modify (extent of polymerization is 4 or 7 residues) in C-3 site by xylo-oligosaccharide, and this xylo-oligosaccharide is made up of β-Isosorbide-5-Nitrae-and β-1,2-xylose residues.
Soybean polysaccharide not only has the functional performance that food fibre has, and also has under foamed stability, highly water-soluble, emulsification and stability, anti-caking, high-temperature stable, film forming properties and acidic conditions high-performances such as the stabilizations of protein grain.When adding soybean polysaccharide in protein solution, the acid main chain of soybean polysaccharide is combined with the amino of protein, make whole combination electronegative and mutually repel, prevent albumen particle from contacting with each other and precipitate, compared with other acidic polysaccharose stablizer, soybean polysaccharide also has long neutral side chain, the space structure that albumen particle is larger can be maintained, even if make protein grain can not contact with each other in iso-electric point and precipitate, Here it is soybean polysaccharide is better than other stablizer also can the reason of stabilize proteins in acid condition.
According to investigations, the existing probiotic beverage utilizing soybean soluble polysaccharide on the market, utilize bean dregs to extract Requirement and development trend that soybean water-soluble polysaccharide is current market as the dispersion stabilizer of yogurt drink.But, compare with traditional pectin, that soybean polysaccharide also exists be slightly poor for protein milk beverage stability, relative usage is large, high in cost of production drawback.Therefore, modifying the physical property of soybean polysaccharide is obtain near isoelectric points of proteins, have better dispersion stabilization, more a kind of method of the stablizer of high emulsibility energy.
Summary of the invention
In order to solve the shortcoming and defect part of above prior art, primary and foremost purpose of the present invention is to provide a kind of preparation method being polymerized soybean polysaccharide.
Another object of the present invention is to provide a kind of polymerization soybean polysaccharide prepared by aforesaid method.
Another object of the present invention is to provide the application of above-mentioned polymerization soybean polysaccharide in yogurt drink, functional food and healthcare products.
The object of the invention is achieved through the following technical solutions:
Be polymerized a preparation method for soybean polysaccharide, comprise following preparation process:
Soluble soybean polysaccharide is added to the water, be heated to 25 ~ 60 DEG C, stirring makes it fully dissolve, and obtains soybean polysaccharide solution, is then 7.5 ~ 9.5 with alkali regulator solution pH, octenyl succinic acid anhydride is added under agitation condition, carry out esterification 30 ~ 60min at 25 ~ 60 DEG C of temperature, it is 7.5 ~ 9.5 that reaction process maintains pH, and reaction product removes small molecules through dialysis, then dry, obtain powdered polymeric soybean polysaccharide.
Preferably, the mass concentration of described soybean polysaccharide solution is 8% ~ 12%.
Preferably, described octenyl succinic acid anhydride and the mass ratio of soluble soybean polysaccharide are 1:(1 ~ 12); Be more preferably 1:(6 ~ 9).
Preferably, described alkali refers to that concentration is the sodium hydroxide solution of 0.5mol/L.
Preferably, the time of described esterification is 35 ~ 45min, and temperature is 35 ~ 45 DEG C, and pH value is 8.0 ~ 9.0.
Preferably, described drying refers to spraying dry or lyophilize.
A kind of polymerization soybean polysaccharide, is prepared by above method.
The application of above-mentioned polymerization soybean polysaccharide in yogurt drink, functional food and healthcare products.
Preparation method of the present invention and the product tool obtained have the following advantages and beneficial effect:
(1) the fat polymerization soybean polysaccharide good stability prepared by the present invention, has the dispersion stabilization and emulsifying stability that are obviously better than soybean polysaccharide;
(2) preparation technology of the present invention is simple, and reaction process easily controls, with short production cycle, facility investment and production cost low;
(3) preparation method of the present invention does not add poisonous harmful reagent, green safety.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
8g soluble soybean polysaccharide (Fujian Wei Bo Food Co., Ltd) is joined in 92g water, heating in water bath to 25 DEG C, stirring 1h makes it fully dissolve, obtain the soybean polysaccharide solution that massfraction is 8%, then be 8.5 with the sodium hydroxide solution regulator solution pH that concentration is 0.5mol/L, 1.33g octenyl succinic acid anhydride is added under agitation condition, esterification 35min is carried out at 25 DEG C of temperature, it is 8.5 that reaction process maintains pH, reaction product removes small molecules through dialysis, then lyophilize, obtains powdered polymeric soybean polysaccharide.Utilize obtained polymerization soybean polysaccharide and soybean polysaccharide to stablize the acidic protein solution of 1%, under the identical addition of 0.4%, the acidic protein solution precipitation rate of being polymerized soybean polysaccharide stable is 7.89%, well below 26.03% of soybean polysaccharide.
Embodiment 2
9g soluble soybean polysaccharide (Fujian Wei Bo Food Co., Ltd) is joined in 91g water, heating in water bath to 35 DEG C, stirring 0.5h makes it fully dissolve, obtain the soybean polysaccharide solution that massfraction is 9%, then be 8.0 with the sodium hydroxide solution regulator solution pH that concentration is 0.5mol/L, 1.286g octenyl succinic acid anhydride is added under agitation condition, esterification 30min is carried out at 35 DEG C of temperature, it is 8.0 that reaction process maintains pH, reaction product removes small molecules through dialysis, then spraying dry, obtains powdered polymeric soybean polysaccharide.Utilize obtained polymerization soybean polysaccharide and soybean polysaccharide to stablize the acidic protein solution of 1%, under the identical addition of 0.4%, the acidic protein solution precipitation rate of being polymerized soybean polysaccharide stable is 8.23%, well below 26.45% of soybean polysaccharide.
Embodiment 3
10g soluble soybean polysaccharide (Fujian Wei Bo Food Co., Ltd) is joined in 90g water, heating in water bath to 45 DEG C, stirring 0.5h makes it fully dissolve, obtain the soybean polysaccharide solution that massfraction is 10%, then be 9.5 with the sodium hydroxide solution regulator solution pH that concentration is 0.5mol/L, 1.25g octenyl succinic acid anhydride is added under agitation condition, esterification 60min is carried out at 45 DEG C of temperature, it is 9.5 that reaction process maintains pH, reaction product removes small molecules through dialysis, then lyophilize, obtains powdered polymeric soybean polysaccharide.Utilize obtained polymerization soybean polysaccharide and soybean polysaccharide to stablize the acidic protein solution of 1%, under the identical addition of 0.4%, the acidic protein solution precipitation rate of being polymerized soybean polysaccharide stable is 6.55%, well below 25.91% of soybean polysaccharide.
Embodiment 4
12g soluble soybean polysaccharide (Fujian Wei Bo Food Co., Ltd) is joined in 88g water, heating in water bath to 60 DEG C, stirring 1h makes it fully dissolve, obtain the soybean polysaccharide solution that massfraction is 12%, then be 7.5 with the sodium hydroxide solution regulator solution pH that concentration is 0.5mol/L, 1.33g octenyl succinic acid anhydride is added under agitation condition, esterification 45min is carried out at 60 DEG C of temperature, it is 7.5 that reaction process maintains pH, reaction product removes small molecules through dialysis, then spraying dry, obtains powdered polymeric soybean polysaccharide.Utilize obtained polymerization soybean polysaccharide and soybean polysaccharide to stablize the acidic protein solution of 1%, under the identical addition of 0.4%, the acidic protein solution precipitation rate of being polymerized soybean polysaccharide stable is 8.63%, well below 27.42% of soybean polysaccharide.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from spirit of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. be polymerized a preparation method for soybean polysaccharide, it is characterized in that comprising following preparation process:
Soluble soybean polysaccharide is added to the water, be heated to 25 ~ 60 DEG C, stirring makes it fully dissolve, and obtains soybean polysaccharide solution, is then 7.5 ~ 9.5 with alkali regulator solution pH, octenyl succinic acid anhydride is added under agitation condition, carry out esterification 30 ~ 60min at 25 ~ 60 DEG C of temperature, it is 7.5 ~ 9.5 that reaction process maintains pH, and reaction product removes small molecules through dialysis, then dry, obtain powdered polymeric soybean polysaccharide.
2. a kind of preparation method being polymerized soybean polysaccharide according to claim 1, is characterized in that: the mass concentration of described soybean polysaccharide solution is 8% ~ 12%.
3. a kind of preparation method being polymerized soybean polysaccharide according to claim 1, is characterized in that: described octenyl succinic acid anhydride and the mass ratio of soluble soybean polysaccharide are 1:(1 ~ 12).
4. a kind of preparation method being polymerized soybean polysaccharide according to claim 3, is characterized in that: described octenyl succinic acid anhydride and the mass ratio of soluble soybean polysaccharide are 1:(6 ~ 9).
5. a kind of preparation method being polymerized soybean polysaccharide according to claim 1, is characterized in that: described alkali refers to that concentration is the sodium hydroxide solution of 0.5mol/L.
6. a kind of preparation method being polymerized soybean polysaccharide according to claim 1, is characterized in that: the time of described esterification is 35 ~ 45min, and temperature is 35 ~ 45 DEG C, and pH value is 8.0 ~ 9.0.
7. a kind of preparation method being polymerized soybean polysaccharide according to claim 1, is characterized in that: described drying refers to spraying dry or lyophilize.
8. be polymerized a soybean polysaccharide, it is characterized in that: prepared by the method described in any one of claim 1 ~ 7.
9. the application of polymerization soybean polysaccharide according to claim 8 in yogurt drink, functional food or healthcare products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610074107.XA CN105524185A (en) | 2016-02-01 | 2016-02-01 | Polymerized soybean polysaccharide as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610074107.XA CN105524185A (en) | 2016-02-01 | 2016-02-01 | Polymerized soybean polysaccharide as well as preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105524185A true CN105524185A (en) | 2016-04-27 |
Family
ID=55766739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610074107.XA Pending CN105524185A (en) | 2016-02-01 | 2016-02-01 | Polymerized soybean polysaccharide as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105524185A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107474147A (en) * | 2017-07-21 | 2017-12-15 | 华南理工大学 | A kind of preparation method and applications of macromolecular esterification soluble soybean polysaccharide |
| CN108323569A (en) * | 2018-03-13 | 2018-07-27 | 重庆拜月食品科技有限公司 | Pasteurize goat milk and its manufacture craft |
| CN108477304A (en) * | 2018-03-13 | 2018-09-04 | 重庆拜月食品科技有限公司 | Liquid milk stabilizer and its application in liquid milk pasteurize |
| CN109673752A (en) * | 2019-02-14 | 2019-04-26 | 潍坊舒美生物科技有限公司 | Regulating menstruation and assisting pregnancy red date-walnut drink and preparation method thereof |
| CN114869852A (en) * | 2021-12-28 | 2022-08-09 | 青岛润达生物科技有限公司 | Preparation method for improving antioxidant activity of ganoderma lucidum polysaccharide powder and protective agent |
| CN115819632A (en) * | 2022-10-28 | 2023-03-21 | 广东丸美生物技术股份有限公司 | Modified schizophyllan and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102863550A (en) * | 2012-10-25 | 2013-01-09 | 西南大学 | Preparation method of octylene succinic acid konjac glucomannan ester |
| US20130017308A1 (en) * | 2009-11-17 | 2013-01-17 | Purdue Research Foundation | Dendritic emulsifiers and methods for their use and preparation |
| CN104395347A (en) * | 2012-06-21 | 2015-03-04 | 不二制油株式会社 | Legume seed polysaccharide succinic acid derivative ester, and method for producing same |
-
2016
- 2016-02-01 CN CN201610074107.XA patent/CN105524185A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130017308A1 (en) * | 2009-11-17 | 2013-01-17 | Purdue Research Foundation | Dendritic emulsifiers and methods for their use and preparation |
| CN104395347A (en) * | 2012-06-21 | 2015-03-04 | 不二制油株式会社 | Legume seed polysaccharide succinic acid derivative ester, and method for producing same |
| CN102863550A (en) * | 2012-10-25 | 2013-01-09 | 西南大学 | Preparation method of octylene succinic acid konjac glucomannan ester |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107474147A (en) * | 2017-07-21 | 2017-12-15 | 华南理工大学 | A kind of preparation method and applications of macromolecular esterification soluble soybean polysaccharide |
| CN108323569A (en) * | 2018-03-13 | 2018-07-27 | 重庆拜月食品科技有限公司 | Pasteurize goat milk and its manufacture craft |
| CN108477304A (en) * | 2018-03-13 | 2018-09-04 | 重庆拜月食品科技有限公司 | Liquid milk stabilizer and its application in liquid milk pasteurize |
| CN109673752A (en) * | 2019-02-14 | 2019-04-26 | 潍坊舒美生物科技有限公司 | Regulating menstruation and assisting pregnancy red date-walnut drink and preparation method thereof |
| CN114869852A (en) * | 2021-12-28 | 2022-08-09 | 青岛润达生物科技有限公司 | Preparation method for improving antioxidant activity of ganoderma lucidum polysaccharide powder and protective agent |
| CN115819632A (en) * | 2022-10-28 | 2023-03-21 | 广东丸美生物技术股份有限公司 | Modified schizophyllan and preparation method and application thereof |
| CN115819632B (en) * | 2022-10-28 | 2024-02-06 | 广东丸美生物技术股份有限公司 | Modified schizophyllan, and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105524185A (en) | Polymerized soybean polysaccharide as well as preparation method and application thereof | |
| Chen et al. | Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property | |
| Li et al. | Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing | |
| Souza et al. | Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties | |
| Yuan et al. | Characterization of complexes of soy protein and chitosan heated at low pH | |
| CN104448405B (en) | A kind of polysaccharide/alcohol soluble protein composite membrane and preparation method thereof | |
| Zhang et al. | Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties | |
| CN104872498A (en) | Vegetable protein/soybean polysaccharide nano-emulsion and preparation method thereof | |
| CN105725170A (en) | Sugarbeet-pectin and protein compound emulsifier and preparing method thereof | |
| CN102578365A (en) | Preparation method of emulsified stable type soy isolate protein | |
| Ren et al. | Functional properties and structural profiles of water-insoluble proteins from three types of tea residues | |
| Jiang et al. | Effects of ultrasound treatment on physico‐chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate | |
| Yang et al. | The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition | |
| Wen‐qiong et al. | Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction | |
| Hu et al. | Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin | |
| CN107568410A (en) | A kind of method for the rice protein for preparing the common frame structure of high dissolubility | |
| Dai et al. | Acid hydrolysis behavior of insoluble protein-rich fraction extracted from Chlorella protothecoides | |
| Liu et al. | Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin | |
| Shilpashree et al. | Changes in physicochemical and functional properties of whey protein concentrate upon succinylation | |
| CN102776257B (en) | Soybean polysaccharides based on enzyme compound modification and method for preparing same based on enzyme compound modification | |
| Zhu et al. | Mild preheating improves cholesterol-lowering benefits of soy protein via enhancing hydrophobicity of its gastrointestinal digests: An in vitro study | |
| WO2015129839A1 (en) | Powdered soybean protein material, and processed meat product using same | |
| CN107594503B (en) | Complex enzyme nutrient emulsion, preparation method thereof and application of complex enzyme | |
| CN114568515B (en) | Preparation method of protein solution containing beta-hydroxy-beta-calcium methylbutyrate | |
| CN106107014A (en) | The method of compound physical field coordination strengthening rapeseed protein glycosylation modification |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160427 |
|
| RJ01 | Rejection of invention patent application after publication |