CN105725170A - Sugarbeet-pectin and protein compound emulsifier and preparing method thereof - Google Patents
Sugarbeet-pectin and protein compound emulsifier and preparing method thereof Download PDFInfo
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- CN105725170A CN105725170A CN201610096124.3A CN201610096124A CN105725170A CN 105725170 A CN105725170 A CN 105725170A CN 201610096124 A CN201610096124 A CN 201610096124A CN 105725170 A CN105725170 A CN 105725170A
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- beet pectin
- protein
- serum albumin
- bovine serum
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a sugarbeet-pectin and protein compound emulsifier. The sugarbeet-pectin and protein compound emulsifier comprises sugarbeet pectin and protein, wherein the mass ratio of sugarbeet pectin to protein is 1:4-4:1. The sugarbeet-pectin and protein compound emulsifier is prepared with the covalent cross-linking preparing method on the basis of electrostatic bonding. By means of the sugarbeet-pectin and protein compound emulsifier, the emulsifying performance of the sugarbeet pectin under the different environment conditions such as different pH values, different NaCl or CaCl2 ion solutions and different temperatures is effectively improved, and the use range of the sugarbeet-pectin and protein compound emulsifier is widened.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of beet pectin and protein
Compound emulsifying agent and preparation method thereof, this compound emulsifying agent uses covalency on the basis of electrostatical binding
The preparation method of crosslinking prepares.
Background technology
Radix Betae is the sugar crop being worldwide widely cultivated, and its by-product beet pulp produces
Measure huge, but these beet pulps are used only as feedstuff and use, and fail to make full use of, cause serious
The wasting of resources and environmental pollution.
Beet pectin is the main component of beet pulp, and its content accounts for the 25% of beet pulp gross mass.
Beet pectin main chain is galacturonic acid, and on side chain, content of reducing sugar is more, additionally, Radix Betae fruit
Glue also includes protein and the acetyl groups that content is higher, imparts its good emulsifying property.
Emulsifying agent is a kind of food additive that currently used amount is most, and whole world year consumption exists
More than 250000 tons.But beet pectin is as emulsifying agent, owing to it is in the adsorption rate of oil-water interfaces
Having 0.2～0.3% so that its emulsion stability is poor, this becomes restriction beet pectin and extensively should
Key factor.
Protein, as emulsifying agent conventional in food, has a good amphipathic property, but by
The most sensitive to the condition such as ion, temperature in it, have impact on its emulsion stability.
By the way of by polysaccharide and protein bound, utilize the complementarity of the two, both can carry
The amphipathic property of high complex, can reach again to improve the effect of emulsion stability.The most conventional
Polysaccharide and the combination of protein include: electrostatical binding and covalent cross-linking, wherein covalency is handed over
Connection is divided into again enzymatic cross-linking reaction and Maillard reaction.
Beet pectin is as anion polysaccharide (Zeta-current potential is about about-40mV), suitably
Can be with protein generation electrostatical binding under the conditions of pH.Meanwhile, abundant going back on beet pectin side chain
Raw sugar can be as Maillard reaction substrate, and the ferulic having again content of a relatively high is connected to
The C-2 of arabinofuranosyl and the C-6 position of galactopyranose, can be as enzymatic cross-linking reaction
Important site.
Summary of the invention
A kind of beet pectin of offer and protein compound emulsifying agent are provided, are tied by electrostatic
On the basis of conjunction, covalent cross-linking (enzymatic cross-linking reaction and Maillard reaction) prepares beet pectin and egg
White matter compound emulsifying agent, thus improve the emulsifying property of beet pectin, expand range of application.
For achieving the above object, technical scheme is as follows:
A kind of beet pectin and protein compound emulsifying agent, this compound emulsifying agent includes beet pectin
And protein, its constituent is by mass percentage: beet pectin: protein is 1:4-4:1,
Described beet pectin and protein compound emulsifying agent use covalent cross-linking on the basis of electrostatical binding
Preparation method prepares.
Described protein is in bovine serum albumin, sodium caseinate or milk surum separation albumen
Kind.
A kind of beet pectin and the preparation method of protein compound emulsifying agent, comprise the steps:
A) the electrostatical binding product of beet pectin and protein is prepared
It is added to the water after beet pectin and protein are mixed, beet pectin and the group of protein
One-tenth composition is by mass percentage: beet pectin: protein is 1:4-4:1, is stirred at room temperature to Radix Betae
Pectin and protein are completely dissolved, lyophilizing pulverizing, obtain the electrostatic knot of beet pectin and protein
Close product；
B) covalent cross-linking is used to prepare beet pectin and protein compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction or Maillard reaction；
When the mode of covalent cross-linking is enzymatic cross-linking reaction, comprise the steps:
The beet pectin of preparation in step a and the electrostatical binding product of protein are added to the water,
Stirring, to being completely dissolved, is configured to the electrostatical binding reaction mixture of beet pectin and protein, will
Laccase joins in the electrostatical binding reaction mixture of beet pectin and protein, makes every gram of Radix Betae fruit
In the electrostatical binding product of glue and protein, enzyme is lived is 50-500U, after heating in water bath, concentrated freeze-dried,
Obtain the enzymatic cross-linking reaction product of beet pectin and protein, be beet pectin and protein
Compound emulsifying agent；
When covalent cross-linking is Maillard reaction, comprise the steps:
After the beet pectin of preparation in step a and the electrostatical binding product heats of protein, take
Go out lyophilizing, obtain the maillard reaction product of beet pectin and protein, be beet pectin and
Protein compound emulsifying agent.
In step a, be added to the water after beet pectin and protein are mixed, with NaOH or
HCl solution regulation pH to 2～7.
In step b, when the mode of covalent cross-linking is enzymatic cross-linking reaction, use free radical scavenging
Aptitude tests method measures the laccase enzyme in the electrostatical binding reaction mixture of beet pectin and protein
Live.
In step b, when the mode of covalent cross-linking is enzymatic cross-linking reaction, bath temperature is
20-50 DEG C, heat time heating time is 1-20h.
In step b, when covalent cross-linking mode is Maillard reaction, heating-up temperature is 40-140 DEG C,
Heat time heating time is 2-10h.
In step b, when covalent cross-linking mode is Maillard reaction, heating-up temperature is 60-95 DEG C.
The beneficial effects of the present invention is:
1, beet pectin and the protein compound emulsifying agent course of processing of the present invention are easy, efficiency is high；
2, beet pectin and the protein compound emulsifying agent of the present invention is effectively increased beet pectin and exists
Emulsifying property under the conditions of varying environment, such as different pH value, NaCl or CaCl2Solion,
Different temperatures, has widened it and has utilized scope.
Accompanying drawing explanation
Fig. 1 a is after adding laccase, the ferulaic acid content in the embodiment of the present invention 1 beet pectin
Scheme over time.
Fig. 1 b is after adding laccase, the tyrosine in the embodiment of the present invention 1 bovine serum albumin
Content is schemed over time.
Fig. 2 is the initial L-S-B of Example 1 and Example 2 of the present invention, M-S-B, S-B,
The gel permeation chromatography figure of SBP and BSA.
Fig. 3 is the initial L-S-B of Example 1 and Example 2 of the present invention, M-S-B, S-B,
The block diagram of the O/w emulsion mean diameter of SBP and BSA.
Fig. 4 a is the L-S-B of the high-temperature heating of Example 1 and Example 2 of the present invention, M-S-B,
The block diagram of the O/w emulsion mean diameter of S-B, SBP and BSA.
Fig. 4 b is the L-S-B of low temperature freeze thawing of Example 1 and Example 2 of the present invention, M-S-B,
The block diagram of the mean diameter of the O/w emulsion of S-B, SBP and BSA.
Fig. 5 a is the interpolation L-S-B of NaCl of Example 1 and Example 2 of the present invention, M-S-B,
The block diagram of the mean diameter of the O/w emulsion of S-B, SBP and BSA.
Fig. 5 b is the interpolation CaCl of the embodiment of the present invention 12L-S-B, M-S-B, S-B, SBP
Block diagram with the mean diameter of the O/w emulsion of BSA.
Fig. 6 is the L-S-B that pH value is 2 of Example 1 and Example 2 of the present invention, M-S-B,
The block diagram of the mean diameter of the O/w emulsion of S-B, SBP and BSA.
Detailed description of the invention
Below in conjunction with the accompanying drawings and embodiment, the detailed description of the invention of the present invention is made the most in detail
Describe.
The beet pectin of the present invention and the preparation principle of protein compound emulsifying agent are as follows:
On the basis of optimizing beet pectin and protein electrostatic conjugation condition, quiet to optimize
Be electrically coupled product and carry out enzymatic cross-linking reaction or Maillard reaction, utilize protein lipophile and
The hydrophilic of beet pectin, forms covalent cross-linking product between beet pectin-protein molecule, improves
Beet pectin, at the adhesive rate of water-oil interface, ultimately forms enzymatic cross-linking reaction product or Mei Lade
Product, thus realize the improvement to beet pectin emulsifying property.Maillard reaction is mainly
A series of non-enzymatic that Amino Acids in Proteins occurs in a heated condition with reducing sugar in beet pectin
Browning reaction.And laccase can utilize oxygen to be aoxidized by phenolic hydroxyl group, therefore in beet pectin
Ferulic acid and protein in cysteine, tyrosine and tryptophan be enzymatic cross-linking reaction
Important site.
Beet pectin and the protein compound emulsifying agent of the present invention include beet pectin and protein,
Its constituent is by mass percentage: beet pectin: protein is 1:4-4:1, described protein
It is preferably the one in bovine serum albumin, sodium caseinate or milk surum separation albumen, described sweet
Dish pectin and protein compound emulsifying agent use the preparation side of covalent cross-linking on the basis of electrostatical binding
Method prepares.
The beet pectin of the present invention and the preparation method of protein compound emulsifying agent, including walking as follows
Rapid:
A) the electrostatical binding product of beet pectin and protein is prepared
It is added to the water after beet pectin and protein are mixed, beet pectin and the group of protein
One-tenth composition is by mass percentage: beet pectin: protein is 1:4-4:1, with NaOH or HCl
Solution regulation pH to 2～7, is stirred at room temperature and is completely dissolved to beet pectin and protein, and lyophilizing is ground
Powder, obtains the electrostatical binding product of beet pectin and protein；
B) covalent cross-linking is used to prepare beet pectin and protein compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction or Maillard reaction；
When the mode of covalent cross-linking is enzymatic cross-linking reaction, comprise the steps:
The beet pectin of preparation in step a and the electrostatical binding product of protein are added to the water,
Stirring, to being completely dissolved, is configured to beet pectin that mass concentration is more than 0.5% and protein
Electrostatical binding reaction mixture.Every in above-mentioned solution is measured with radical scavenging activity method of testing
The enzyme of milligram laccase is lived as 12.8U, according to the laccase activity in measured above-mentioned solution and every gram
Enzyme work required in the electrostatical binding product of beet pectin and protein calculates laccase addition,
Laccase is joined in the electrostatical binding reaction mixture of beet pectin and protein, make every gram of Radix Betae
In the electrostatical binding product of pectin and protein, enzyme is lived as 50-500U.After heating in water bath, concentration is frozen
Dry, wherein, bath temperature is 20-50 DEG C, and heat time heating time is 1-20h, obtain beet pectin and
The enzymatic cross-linking reaction product of protein, is beet pectin and protein compound emulsifying agent；
Covalent cross-linking is Maillard reaction, specifically comprising the following steps that of Maillard reaction
After the beet pectin of preparation in step a and the electrostatical binding product heats of protein, take
Going out lyophilizing, wherein, heating-up temperature is 40-140 DEG C, and heat time heating time is 2-10h, and heating-up temperature is excellent
Elect 60-95 DEG C as, obtain the maillard reaction product of beet pectin and protein, be Radix Betae fruit
Glue and protein compound emulsifying agent.
Embodiment 1
The beet pectin of embodiment 1 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 1 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin (SBP) and 0.1g bovine serum albumin (BSA) respectively, will
Join in 50mL deionized water after beet pectin and bovine serum albumin mixing, use NaOH
Or HCl solution regulation pH to 4.0, it is stirred at room temperature to beet pectin and bovine serum albumin complete
Dissolve, lyophilizing pulverizing, obtain the electrostatical binding product (S-B) of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding of the beet pectin and bovine serum albumin that weigh preparation in 0.5g step a produces
Thing joins in 100mL deionized water, and stirring is to being completely dissolved, and being configured to mass concentration is 0.5%
Beet pectin and the electrostatical binding reaction mixture of bovine serum albumin, use radical scavenging activity
Method of testing measures in the electrostatical binding reaction mixture of above-mentioned beet pectin and bovine serum albumin
Laccase activity is 12.8U/mg, and laccase joins the electrostatic of beet pectin and bovine serum albumin
In conjunction with in reaction mixture, make in the electrostatical binding product of every gram of beet pectin and bovine serum albumin
It is 500U that enzyme is lived, after 40 DEG C of heating in water bath 20h, concentrated freeze-dried, obtains beet pectin and Sanguis Bovis seu Bubali
Clear albuminous enzymatic cross-linking reaction product (L-S-B), is beet pectin and bovine serum albumin
White compound emulsifying agent.
Embodiment 2
The beet pectin of embodiment 2 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 2 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin (SBP) and 0.1g bovine serum albumin (BSA) respectively, will
Join in 50mL deionized water after beet pectin and bovine serum albumin mixing, use NaOH
Or HCl solution regulation pH to 4.0, it is stirred at room temperature to beet pectin and bovine serum albumin complete
Dissolve, lyophilizing pulverizing, obtain the electrostatical binding product (S-B) of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product (M-S-B) of bovine serum albumin, it is beet pectin and Ox blood serum
Albumin compound emulsifying agent.
The beet pectin obtaining embodiment 1 and embodiment 2 and the enzymatic of bovine serum albumin are handed over
Join product (L-S-B) and beet pectin and the maillard reaction product of bovine serum albumin
(M-S-B) certification of covalent cross-linking product is carried out.
S-B and L-S-B is made into respectively the aqueous solution that mass concentration is 0.1%, it is carried out purple
Outer absorbance detection.Result, as shown in Fig. 1 a～1b, finds along with the prolongation of laccase action time,
Ferulic acid (325nm) and tyrosine (280nm) content the most drastically decline.
Gel permeation chromatography is used to measure the molecule of L-S-B, M-S-B, S-B, SBP and BSA
Amount (as shown in Figure 2), find covalent cross-linking product (L-S-B and M-S-B) molecular weight with
Individually the molecular weight of SBP, BSA and electrostatical binding product (S-B) is compared and all be increased.
The result of Fig. 1 a, 1b and Fig. 2 all demonstrates the generation of covalent cross-linking product.
Use beet pectin and the enzymatic of bovine serum albumin that embodiment 1 and embodiment 2 obtain
The maillard reaction product of cross-linking reaction product and beet pectin and bovine serum albumin is as emulsifying
O/w emulsion is prepared in agent, the most respectively with S-B, SBP and BSA as emulsifying agent, identical
Under conditions of prepare emulsion, as a control group.
Prepared by emulsion: weigh 0.9g emulsifying agent sample (L-S-B, M-S-B, B-S, SBP and
BSA) it is dissolved in 90mL deionized water, is configured to solution that mass concentration is 1% as aqueous phase.
Separately weigh 10g soybean oil as oil phase.After aqueous phase-oil phase mixing, turning with high-speed shearing machine
Speed 13,000rpm/min down cut homogenizing 3min prepares colostric fluid, immediately afterward through 50MPa
High pressure homogenizer under pressure carries out high pressure homogenize, it is thus achieved that initial L-S-B, M-S-B, B-S,
SBP and BSA O/w emulsion, carries out particle diameter test to it, as it is shown on figure 3, can from Fig. 3
To find out, the emulsion of initial L-S-B, M-S-B, B-S, SBP and BSA O/w emulsion
Particle diameter difference is less, the most all between 1.2～1.8 μm.
Emulsion stability is investigated: to initial L-S-B, M-S-B, S-B, SBP and BSA water
Bag fat liquor carries out high-temperature heating, low temperature freeze thawing respectively, adds different ions (NaCl or CaCl2)
Process with regulation pH value, investigate L-S-B, M-S-B, S-B, SBP initial after different disposal
Change of size with BSA O/w emulsion.
After high temperature (90 DEG C) heat treated, it is thus achieved that the L-S-B of high-temperature heating, M-S-B, S-B,
SBP and BSA O/w emulsion, carries out particle diameter test to it, as shown in fig. 4 a, from Fig. 4 a
It can be seen that after high-temperature heating treatment, BSA and the SBP O/w emulsion of high-temperature heating
Mean diameter increases than the mean diameter of L-S-B, M-S-B and S-B O/w emulsion of high-temperature heating
Add amplitude bigger.
After low temperature freeze thawing (placing 12h at-20 DEG C, normal temperature unfreezing places 24h) processes, it is thus achieved that
L-S-B, M-S-B, S-B, SBP and BSA O/w emulsion of low temperature freeze thawing, is carried out it
Particle diameter test, as shown in Figure 4 b, it is seen from fig. 4b that the L-S-B of low temperature freeze thawing, M-S-B,
S-B, SBP compare with the particle diameter of BSA O/w emulsion initial L-S-B, M-S-B, B-S,
SBP and BSA O/w emulsion has a larger increase, but L-S-B and M-S-B of low temperature freeze thawing
The particle diameter of O/w emulsion and particle diameter increasing degree significantly lower than low temperature freeze thawing S-B, SBP and
BSA O/w emulsion.
Add in initial L-S-B, M-S-B, S-B, SBP and BSA O/w emulsion
200mM NaCl, it is thus achieved that add L-S-B, M-S-B, S-B, SBP and BSA water of NaCl
Bag fat liquor, carries out particle diameter test to it, as shown in Figure 5 a, from Fig. 5 a it can be seen that add
Add NaCl L-S-B, M-S-B O/w emulsion particle diameter significantly lower than add NaCl S-B,
SBP and BSA O/w emulsion.
20mM is added in initial L-S-B, M-S-B, S-B, SBP and BSA O/w emulsion
CaCl2, it is thus achieved that add CaCl2L-S-B, M-S-B, S-B, SBP and BSA oil-in-water breast
Liquid, carries out particle diameter test to it, as shown in Figure 5 b, from Fig. 5 b it can be seen that add CaCl2
L-S-B, M-S-B O/w emulsion particle diameter significantly lower than add CaCl2S-B, SBP
With BSA O/w emulsion.
Initial L-S-B, M-S-B, S-B, SBP and BSA O/w emulsion pH is adjusted to
After 2, it is thus achieved that pH value is L-S-B, M-S-B, S-B, SBP and BSA oil-in-water breast of 2
Liquid, carries out particle diameter test to it, as shown in Figure 6, from fig. 6, it can be seen that compare initial
L-S-B, M-S-B, B-S, SBP and BSA O/w emulsion, pH value is the BSA water of 2
The particle diameter of bag fat liquor increases maximum, and next is newborn for S-B and the SBP oil-in-water that pH value is 2
Liquid, and L-S-B and the M-S-B O/w emulsion that pH value is 2 is the most stable.
From Fig. 3-Fig. 6 it is found that use covalent cross-linking product (L-S-B and M-S-B) to prepare
Stability of emulsion be substantially better than and use BSA, SBP and electrostatical binding product (S-B) to prepare
Emulsion.
Embodiment 3
The beet pectin of embodiment 3 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 1:4, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 3 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.1g beet pectin and 0.4g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding of the beet pectin and bovine serum albumin that weigh preparation in 0.5g step a produces
Thing joins in 100mL deionized water, and stirring is to being completely dissolved, and being configured to mass concentration is 0.5%
Beet pectin and the electrostatical binding reaction mixture of bovine serum albumin, use radical scavenging activity
Method of testing measures in the electrostatical binding reaction mixture of above-mentioned beet pectin and bovine serum albumin
Laccase activity is 12.8U/mg, and laccase joins the electrostatic of beet pectin and bovine serum albumin
In conjunction with in reaction mixture, make in the electrostatical binding product of every gram of beet pectin and bovine serum albumin
It is 500U that enzyme is lived, after 40 DEG C of heating in water bath 20h, concentrated freeze-dried, obtains beet pectin and Sanguis Bovis seu Bubali
Clear albuminous enzymatic cross-linking products, is beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 4
The beet pectin of embodiment 4 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 1:4, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 4 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.1g beet pectin and 0.4g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product of bovine serum albumin, it is beet pectin and bovine serum albumin is multiple
Co-emulsifier.
Embodiment 5
The beet pectin of embodiment 5 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 5 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding of the beet pectin and bovine serum albumin that weigh preparation in 0.5g step a produces
Thing joins in 100mL deionized water, and stirring is to being completely dissolved, and being configured to mass concentration is 0.5%
Beet pectin and the electrostatical binding reaction mixture of bovine serum albumin, use radical scavenging activity
Method of testing measures in the electrostatical binding reaction mixture of above-mentioned beet pectin and bovine serum albumin
Laccase activity is 12.8U/mg, and laccase joins the electrostatic of beet pectin and bovine serum albumin
In conjunction with in reaction mixture, make in the electrostatical binding product of every gram of beet pectin and bovine serum albumin
It is 500U that enzyme is lived, after 40 DEG C of heating in water bath 1h, concentrated freeze-dried, obtains beet pectin and Sanguis Bovis seu Bubali
Clear albuminous enzymatic cross-linking products, is beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 6
The beet pectin of embodiment 6 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 6 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 95 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product of bovine serum albumin, it is beet pectin and bovine serum albumin is multiple
Co-emulsifier.
Embodiment 7
The beet pectin of embodiment 7 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 7 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 2.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding product weighing 0.5g beet pectin and bovine serum albumin joins 100mL
In deionized water, stirring to being completely dissolved, be configured to beet pectin that mass concentration is 0.5% and
The electrostatical binding reaction mixture of bovine serum albumin, measures with radical scavenging activity method of testing
Laccase activity in the electrostatical binding reaction mixture of above-mentioned beet pectin and bovine serum albumin is
12.8U/mg, the electrostatical binding product that laccase joins beet pectin and bovine serum albumin is molten
In liquid, making enzyme in the electrostatical binding product of every gram of beet pectin and bovine serum albumin live is 500U,
After 40 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain the enzyme of beet pectin and bovine serum albumin
Promote cross-linking products, be beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 8
The beet pectin of embodiment 8 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 8 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 2.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product of bovine serum albumin, it is beet pectin and bovine serum albumin is multiple
Co-emulsifier.
Embodiment 9
The beet pectin of embodiment 9 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 9 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 7.0, is stirred at room temperature and is completely dissolved to beet pectin and protein, obtain after lyophilizing pulverizing
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding product weighing 0.5g beet pectin and bovine serum albumin joins 100mL
In deionized water, stirring to being completely dissolved, be configured to beet pectin that mass concentration is 0.5% and
The electrostatical binding reaction mixture of bovine serum albumin, measures with radical scavenging activity method of testing
Laccase activity in the electrostatical binding reaction mixture of above-mentioned beet pectin and bovine serum albumin is
12.8U/mg, the electrostatical binding product that laccase joins beet pectin and bovine serum albumin is molten
In liquid, making enzyme in the electrostatical binding product of every gram of beet pectin and bovine serum albumin live is 500U,
After 40 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain the enzyme of beet pectin and bovine serum albumin
Promote cross-linking products, be beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 10
The beet pectin of embodiment 10 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 10 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 7.0, is stirred at room temperature and is completely dissolved to beet pectin and protein, obtain after lyophilizing pulverizing
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product of bovine serum albumin, it is beet pectin and bovine serum albumin is multiple
Co-emulsifier.
Embodiment 11
The beet pectin of embodiment 11 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 11 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
Weigh 0.5g beet pectin and bovine serum albumin electrostatical binding product joins 100mL and goes
In ionized water, stirring, to being completely dissolved, is configured to beet pectin and cattle that mass concentration is 0.5%
Sero-abluminous electrostatical binding reaction mixture, measures upper with radical scavenging activity method of testing
The laccase activity stated in the electrostatical binding reaction mixture of beet pectin and bovine serum albumin is
12.8U/mg, the electrostatical binding product that laccase joins beet pectin and bovine serum albumin is molten
In liquid, making enzyme in the electrostatical binding product of every gram of beet pectin and bovine serum albumin live is 50U,
After 40 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain the enzyme of beet pectin and bovine serum albumin
Promote cross-linking products, be beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 12
The beet pectin of embodiment 12 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 12 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour,
The humidity in exsiccator is made to be maintained at 79%, subsequently quiet by beet pectin and bovine serum albumin
Be electrically coupled product to be placed in exsiccator, heating 10h after, take out lyophilizing, obtain beet pectin and
The maillard reaction product of bovine serum albumin, is beet pectin and bovine serum albumin is combined
Emulsifying agent.
Embodiment 13
The beet pectin of embodiment 13 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 13 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature and is completely dissolved to beet pectin and protein, obtain after lyophilizing pulverizing
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour,
The humidity in exsiccator is made to be maintained at 79%, subsequently quiet by beet pectin and bovine serum albumin
It is electrically coupled product to be placed in exsiccator, after heating 2h, takes out lyophilizing, obtain beet pectin and cattle
Sero-abluminous maillard reaction product, is beet pectin and bovine serum albumin Composite Milk
Agent.
Embodiment 14
The beet pectin of embodiment 14 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 14 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
Weigh 0.5g beet pectin and bovine serum albumin electrostatical binding product joins 100mL and goes
In ionized water, stirring, to being completely dissolved, is configured to beet pectin and cattle that mass concentration is 0.5%
Sero-abluminous electrostatical binding reaction mixture, measures upper with radical scavenging activity method of testing
The laccase activity stated in the electrostatical binding reaction mixture of beet pectin and bovine serum albumin is
12.8U/mg, the electrostatical binding product that laccase joins beet pectin and bovine serum albumin is molten
In liquid, making enzyme in the electrostatical binding product of every gram of beet pectin and bovine serum albumin live is 500U,
After 20 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain the enzyme of beet pectin and bovine serum albumin
Promote cross-linking products, be beet pectin and bovine serum albumin compound emulsifying agent.
Embodiment 15
The beet pectin of embodiment 15 and bovine serum albumin compound emulsifying agent include beet pectin and
Bovine serum albumin, its constituent is by mass percentage: beet pectin: bovine serum albumin
Use on electrostatical binding basis for 4:1, described beet pectin and bovine serum albumin compound emulsifying agent
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 15 and the preparation method of bovine serum albumin compound emulsifying agent, bag
Include following steps:
A) the electrostatical binding product of beet pectin and bovine serum albumin is prepared
Weigh 0.4g beet pectin and 0.1g bovine serum albumin respectively, by beet pectin and Sanguis Bovis seu Bubali
Join in 50mL deionized water after the mixing of pure albumen, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
The electrostatical binding product of beet pectin and bovine serum albumin；
B) covalent cross-linking is used to prepare beet pectin and bovine serum albumin compound emulsifying agent
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 60 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently by beet pectin and bovine serum albumin
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
With the maillard reaction product of bovine serum albumin, it is beet pectin and bovine serum albumin is multiple
Co-emulsifier.
Embodiment 16
Beet pectin and the sodium caseinate compound emulsifying agent of embodiment 16 include beet pectin and cheese
Protein acid sodium, its constituent by mass percentage: for beet pectin: sodium caseinate is 4:1,
Described beet pectin and sodium caseinate compound emulsifying agent use covalency on the basis of electrostatical binding to hand over
The preparation method of connection prepares.
The beet pectin of embodiment 16 and the preparation method of sodium caseinate compound emulsifying agent, including
Following steps:
A) the electrostatical binding product of beet pectin and sodium caseinate is prepared
Weigh 0.4g beet pectin and 0.1g sodium caseinate respectively, by beet pectin and casein
Join in 50mL deionized water after acid sodium mixing, regulate pH with NaOH or HCl solution
To 4.0, it is stirred at room temperature to beet pectin and sodium caseinate and is completely dissolved, lyophilizing pulverizing, obtain
The electrostatical binding product of beet pectin and sodium caseinate；
B) covalent cross-linking is used to prepare beet pectin and sodium caseinate compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
The electrostatical binding product weighing 0.5g beet pectin and sodium caseinate joins 100mL
In ionized water, stirring, to being completely dissolved, is configured to beet pectin and cheese that mass concentration is 0.5%
The electrostatical binding reaction mixture of protein acid sodium, measures above-mentioned with radical scavenging activity method of testing
Laccase activity in the electrostatical binding reaction mixture of beet pectin and sodium caseinate is
12.8U/mg, joins the electrostatical binding reaction mixture of beet pectin and sodium caseinate by laccase
In, making enzyme in the electrostatical binding product of every gram of beet pectin and bovine serum albumin live is 500U,
After 50 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain the enzymatic of beet pectin and sodium caseinate
Cross-linking products, is beet pectin and sodium caseinate compound emulsifying agent.
Embodiment 17
The beet pectin of embodiment 17 separate with milk surum albumen compound emulsifying agent include beet pectin and
Milk surum separation albumen, its constituent is by mass percentage: beet pectin: milk surum separation albumen
For 4:1, described beet pectin separates albumen compound emulsifying agent and uses on electrostatical binding basis with milk surum
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 17 separates the preparation method of albumen compound emulsifying agent with milk surum, bag
Include following steps:
A) prepare beet pectin and separate the electrostatical binding product of albumen with milk surum
Weigh 0.4g beet pectin respectively and separate albumen with 0.1g milk surum, by beet pectin and milk surum
Join in 50mL deionized water after separating albumen mixing, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
Beet pectin separates the electrostatical binding product of albumen with milk surum；
B) use covalent cross-linking to prepare beet pectin and separate albumen compound emulsifying agent with milk surum
The mode of covalent cross-linking is enzymatic cross-linking reaction, comprises the steps:
Weigh 0.5g beet pectin and separate the electrostatical binding product of albumen with milk surum, join
In 100mL deionized water, stirring, to being completely dissolved, is configured to the Radix Betae that mass concentration is 0.5%
Pectin separates the electrostatical binding reaction mixture of albumen with milk surum, uses radical scavenging activity method of testing
Measure and separate the laccase enzyme in the electrostatical binding reaction mixture of albumen with milk surum at above-mentioned beet pectin
Living is 12.8U/mg, laccase joins beet pectin and separates the electrostatical binding product of albumen with milk surum
In thing solution, the enzyme work in the electrostatical binding product of every gram of beet pectin and bovine serum albumin is made to be
500U, after 50 DEG C of heating in water bath 20h, concentrated freeze-dried, obtain beet pectin and separate egg with milk surum
White enzymatic cross-linking products, is beet pectin and separates albumen compound emulsifying agent with milk surum.
Embodiment 18
The beet pectin of embodiment 18 separate with milk surum albumen compound emulsifying agent include beet pectin and
Milk surum separation albumen, its constituent is by mass percentage: beet pectin: milk surum separation albumen
For 4:1, described beet pectin separates albumen compound emulsifying agent and uses on electrostatical binding basis with milk surum
The preparation method of upper covalent cross-linking prepares.
The beet pectin of embodiment 18 separates the preparation method of albumen compound emulsifying agent with milk surum, bag
Include following steps:
A) prepare beet pectin and separate the electrostatical binding product of albumen with milk surum
Weigh 0.4g beet pectin respectively and separate albumen with 0.1g milk surum, by beet pectin and milk surum
Join in 50mL deionized water after separating albumen mixing, regulate with NaOH or HCl solution
PH to 4.0, is stirred at room temperature to beet pectin and protein and is completely dissolved, and lyophilizing pulverizing obtains
Beet pectin separates the electrostatical binding product of albumen with milk surum；
B) use covalent cross-linking to prepare beet pectin and separate albumen compound emulsifying agent with milk surum
Covalent cross-linking is Maillard reaction, comprises the steps:
The exsiccator filling saturated NaCl solution is placed in the baking oven of 85 DEG C preheating 0.5 hour with
On, make the humidity in exsiccator be maintained at 79%, subsequently beet pectin is separated albumen with milk surum
Electrostatical binding product be placed in exsiccator, heating 5h after, take out lyophilizing, obtain beet pectin
Separate the maillard reaction product of albumen with milk surum, be beet pectin and separate albumen with milk surum again
Co-emulsifier.
Claims (8)
1. a beet pectin and protein compound emulsifying agent, it is characterised in that:
This compound emulsifying agent includes beet pectin and protein, and its constituent is by mass percentage
For: beet pectin: protein is 1:4-4:1, described beet pectin and protein compound emulsifying agent are adopted
It is used in the preparation method of covalent cross-linking on the basis of electrostatical binding to prepare.
Beet pectin the most according to claim 1 and protein compound emulsifying agent, it is characterised in that:
Described protein is in bovine serum albumin, sodium caseinate or milk surum separation albumen
Kind.
3. a beet pectin and the preparation method of protein compound emulsifying agent, it is characterised in that:
Comprise the steps:
A) the electrostatical binding product of beet pectin and protein is prepared
It is added to the water after beet pectin and protein are mixed, beet pectin and the group of protein
One-tenth composition is by mass percentage: beet pectin: protein is 1:4-4:1, is stirred at room temperature to Radix Betae
Pectin and protein are completely dissolved, lyophilizing pulverizing, obtain the electrostatic knot of beet pectin and protein
Close product；
B) covalent cross-linking is used to prepare beet pectin and protein compound emulsifying agent
The mode of covalent cross-linking is enzymatic cross-linking reaction or Maillard reaction；
When the mode of covalent cross-linking is enzymatic cross-linking reaction, comprise the steps:
The beet pectin of preparation in step a and the electrostatical binding product of protein are added to the water,
Stirring, to being completely dissolved, is configured to the electrostatical binding reaction mixture of beet pectin and protein, will
Laccase joins in the electrostatical binding reaction mixture of beet pectin and protein, makes every gram of Radix Betae fruit
In the electrostatical binding product of glue and protein, enzyme is lived is 50-500U, after heating in water bath, concentrated freeze-dried,
Obtain the enzymatic cross-linking reaction product of beet pectin and protein, be beet pectin and protein
Compound emulsifying agent；
When covalent cross-linking is Maillard reaction, comprise the steps:
After the beet pectin of preparation in step a and the electrostatical binding product heats of protein, take
Go out lyophilizing, obtain the maillard reaction product of beet pectin and protein, be beet pectin and
Protein compound emulsifying agent.
Beet pectin the most according to claim 3 and the preparation method of protein compound emulsifying agent,
It is characterized in that:
In step a, be added to the water after beet pectin and protein are mixed, with NaOH or
HCl solution regulation pH to 2～7.
Beet pectin the most according to claim 3 and the preparation method of protein compound emulsifying agent,
It is characterized in that:
In step b, when the mode of covalent cross-linking is enzymatic cross-linking reaction, use free radical scavenging
Aptitude tests method measures the laccase enzyme in the electrostatical binding reaction mixture of beet pectin and protein
Live.
Beet pectin the most according to claim 3 and the preparation method of protein compound emulsifying agent,
It is characterized in that:
In step b, when the mode of covalent cross-linking is enzymatic cross-linking reaction, bath temperature is
20-50 DEG C, heat time heating time is 1-20h.
Beet pectin the most according to claim 3 and the preparation method of protein compound emulsifying agent,
It is characterized in that:
In step b, when covalent cross-linking mode is Maillard reaction, heating-up temperature is 40-140 DEG C,
Heat time heating time is 2-10h.
Beet pectin the most according to claim 3 and the preparation method of protein compound emulsifying agent,
It is characterized in that:
In step b, when covalent cross-linking mode is Maillard reaction, heating-up temperature is 60-95 DEG C.
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