CN110028596A - A kind of corn fiber gum emulsifier and preparation method thereof that structured lipid is modified - Google Patents
A kind of corn fiber gum emulsifier and preparation method thereof that structured lipid is modified Download PDFInfo
- Publication number
- CN110028596A CN110028596A CN201910345122.7A CN201910345122A CN110028596A CN 110028596 A CN110028596 A CN 110028596A CN 201910345122 A CN201910345122 A CN 201910345122A CN 110028596 A CN110028596 A CN 110028596A
- Authority
- CN
- China
- Prior art keywords
- corn fiber
- fiber gum
- structured lipid
- modified
- emulsifier
- 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.)
- Granted
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 93
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 93
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 93
- 235000005822 corn Nutrition 0.000 title claims abstract description 93
- 239000000835 fiber Substances 0.000 title claims abstract description 92
- 150000002632 lipids Chemical class 0.000 title claims abstract description 66
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 230000032050 esterification Effects 0.000 claims abstract description 29
- 238000005886 esterification reaction Methods 0.000 claims abstract description 29
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000502 dialysis Methods 0.000 claims abstract description 13
- 239000000470 constituent Substances 0.000 claims abstract description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical group CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 claims description 66
- VHYFNPMBLIVWCW-UHFFFAOYSA-N 4-Dimethylaminopyridine Chemical compound CN(C)C1=CC=NC=C1 VHYFNPMBLIVWCW-UHFFFAOYSA-N 0.000 claims description 18
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims description 18
- 238000004090 dissolution Methods 0.000 claims description 17
- 230000004913 activation Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 4
- 230000003213 activating effect Effects 0.000 claims description 4
- 239000003153 chemical reaction reagent Substances 0.000 claims description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 2
- FPQQSJJWHUJYPU-UHFFFAOYSA-N 3-(dimethylamino)propyliminomethylidene-ethylazanium;chloride Chemical compound Cl.CCN=C=NCCCN(C)C FPQQSJJWHUJYPU-UHFFFAOYSA-N 0.000 claims description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 2
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 claims description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims description 2
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000021355 Stearic acid Nutrition 0.000 claims description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 229940097043 glucuronic acid Drugs 0.000 claims description 2
- 229960004488 linolenic acid Drugs 0.000 claims description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 2
- 235000021313 oleic acid Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000008117 stearic acid Substances 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims 1
- BXGTVNLGPMZLAZ-UHFFFAOYSA-N n'-ethylmethanediimine;hydrochloride Chemical compound Cl.CCN=C=N BXGTVNLGPMZLAZ-UHFFFAOYSA-N 0.000 claims 1
- PSHKMPUSSFXUIA-UHFFFAOYSA-N n,n-dimethylpyridin-2-amine Chemical compound CN(C)C1=CC=CC=N1 PSHKMPUSSFXUIA-UHFFFAOYSA-N 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 230000001804 emulsifying effect Effects 0.000 abstract description 9
- 239000007795 chemical reaction product Substances 0.000 abstract description 7
- 238000004108 freeze drying Methods 0.000 abstract description 7
- 230000035790 physiological processes and functions Effects 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 230000000879 anti-atherosclerotic effect Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 1
- 239000006210 lotion Substances 0.000 description 10
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 description 7
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- DRAWQKGUORNASA-UHFFFAOYSA-N (2-hydroxy-3-octadec-9-enoyloxypropyl) octadec-9-enoate Chemical compound CCCCCCCCC=CCCCCCCCC(=O)OCC(O)COC(=O)CCCCCCCC=CCCCCCCCC DRAWQKGUORNASA-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000416 hydrocolloid Substances 0.000 description 4
- 229920005615 natural polymer Polymers 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 description 2
- 125000000217 alkyl group Chemical group 0.000 description 2
- 229940098773 bovine serum albumin Drugs 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002759 monoacylglycerols Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940014800 succinic anhydride Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000489 anti-atherogenic effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000036252 glycation Effects 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019476 oil-water mixture Nutrition 0.000 description 1
- 235000021315 omega 9 monounsaturated fatty acids Nutrition 0.000 description 1
- -1 palm Acid Chemical compound 0.000 description 1
- 229940097411 palm acid Drugs 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- RINCXYDBBGOEEQ-UHFFFAOYSA-N succinic anhydride Chemical compound O=C1CCC(=O)O1 RINCXYDBBGOEEQ-UHFFFAOYSA-N 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
Abstract
The invention discloses a kind of modified corn fiber gum emulsifiers of structured lipid, belong to technical field of food additives, including corn fiber gum and structured lipid, structured lipid is monoglyceride or diglyceride, structured lipid is arranged to be connected on corn fiber gum by esterification, constituent: the mass percent of structured lipid and corn fiber gum is 1%~50%.The invention also discloses preparation methods: corn fiber gum is dissolved；Activated carboxylic on corn fiber gum；Structured lipid is added, esterification occurs；Reaction product dialysis and freeze-drying.Preparation method of the present invention is simple, modified corn fiber gum is significantly better than before modified emulsibility and the stable emulsifying effect of grease system, by introducing structured lipid, it can also assign modified milk agent certain special physiological functions, such as antioxidant activity, antiatherosclerosis and prevention cardiovascular disease, have broad application prospects in fields such as food, agricultural, medicine, chemical industry.
Description
Technical field
The present invention relates to the modified corn fiber gum emulsifier of food additives field more particularly to a kind of structured lipid and
Preparation method.
Background technique
Emulsifier is also referred to as surfactant, contains hydrophilic group and hydrophobic group in molecular structure, main function is to disperse
Phase surface forms protective film, reduces the surface tension in emulsion between each component, be allowed to be formed uniform and stable dispersion or
Emulsified body.Food emulsifying agent is a kind of polyfunctional food additive, and dosage accounts for about the half of food additives, except emulsification is made
With outer, also have the function of thickening, stablizes, foaming etc., be conducive to the mouthfeel, quality, the appearance that improve food, extend Food Shelf-life
Deng.Food emulsifying agent mainly has natural polymer emulsifier (such as polysaccharide and protein) and small-molecular emulsifier at present.It compares
In small-molecular emulsifier, natural polymer emulsifier is suitable for needing to clean the product scope of label (clean label), and energy
Meet consumer to natural, green, healthy food requirement, there are broader market prospects.Corn fiber gum (corn
Fiber gum, CFG) it is one kind using corn processing by-product-corn bran as raw material, the day extracted by soda-peroxide pulping method
Right polysaccharide.CFG is water-soluble, and preferably solution viscosity is lower, has good emulsibility, and source is wide, at low cost, has and makees
For wholefood emulsifier potentiality (referring to document: Yadav M P, Fishman M L, Chau H K, et
al.Molecular characteristics of corn fiber gum and their influence on CFG
emulsifying properties[J].2007,84(2):175-180；Zhang F,Luan T,Kang D,et
al.Viscosifying properties of corn fiber gum with various polysaccharides[J]
.Food Hydrocolloids,2015,43(2):218-227).But the emulsibility of CFG is by protein component content in raw material
And the influence of phenolic acid and lipid, cause the emulsification gender gap of the CFG of separate sources larger, by certain in commercial applications
Limitation is (referring to document: Yadav M P, Johnston D B, Hicks K B.Corn fiber gum:New structure/
function relationships for this potential beverage flavor stabilizer[J].Food
Hydrocolloids,2009,23(6):1488-1493)。
In order to improve and stablize the emulsibility of CFG, generally require to carry out hydrophobically modified.That reports at present mainly has succinic acid
Anhydride modification and protein graft modification.Xiang et al. occurs acylation reaction by succinic anhydride and CFG and introduces hydrophobic grouping, changes
The emulsibility and emulsion stability of CFG increases (referring to document: Xiang Z, Runge T.Emulsifying after property
properties of succinylated arabinoxylan-protein gum produced from corn
ethanol residuals[J].Food Hydrocolloids,2016,52:423-430).But succinic anhydride is as a kind of
Chemical synthesis raw material, the increasingly favor with consumer to natural food and ingredient, limits it to a certain extent
In the application of field of food.Patent CN104304947A discloses a kind of corn fiber gum-protein emulsifier and preparation method thereof,
Using CFG and the graft modification of bovine serum albumin enzyme law catalysis, the method for improving CFG emulsibility, but the enzyme preparation price used
It is more expensive, it is difficult to reuse, cause production cost higher, industrialization has difficulties.Liu et al. report similar CFG with
The method of protein graft modification there is a problem of same (referring to document: Liu Y, Selig M J, Yadav M P, et
al.Transglutaminase-treated conjugation of sodium caseinate and corn fiber
gum hydrolysate:Interfacial and dilatational properties[J].Carbohydrate
Polymers,2018,187:26-34.；Liu Y,Yadav M P,Yin L.Enzymatic catalyzed corn fiber
gum-bovine serum albumin conjugates:Their interfacial adsorption behaviors in
oil-in-water emulsions[J].Food Hydrocolloids,2017:S0268005X17311955)。
Monoglyceride and diglyceride are a kind of structured lipids for having both surface-active and physiological function, are naturally present in plant
In animal fat.Wherein, monoglyceride is the glyceride generated by a molecules of fatty acids and a molecule glycerine esterification, contain there are two
Hydrophilic hydroxyl groups and a hydrophobic alkyl chain；And diglyceride is the glycerol generated by two molecules of fatty acids and a molecule glycerine esterification
Ester contains a hydrophilic hydroxyl groups and two hydrophobic alkyl chains.Monoglyceride and diglyceride are widely used as a kind of efficient non-ionic
Surfactant and w/o type emulsifier (referring to document: Akoh, Casimir C.Food lipids:chemistry,
nutrition,and biotechnology.CRC press,2017).Monoglyceride and diglyceride also have unique physiology function
Energy.Studies have shown that the edible oil (content of monoglyceride > 97%) rich in monoglyceride has the work of certain prevention cardiovascular disease
With.Diglyceride, especially 1,3- diglyceride have the effects that inhibit and reduce internal cholesterol, Fat Accumulation and obesity controlling,
To the diseases such as coronary heart disease, diabetes and hypertension show certain physiological function (referring to document: Feltes M M C,
Oliveira,Débora,Block J M,et al.The Production,Benefits,and Applications of
Monoacylglycerols and Diacylglycerols of Nutritional Interest[J].Food and
Bioprocess Technology,2013,6(1):17-35).In addition, in monoglyceride and diglyceride special fatty acid presence,
Its physiological function can further be improved.For example, oleic acid is a kind of single unsaturation ω -9 fatty acid, it is solid that harmful gallbladder in blood can be reduced
Alcohol has effects that soften blood vessel.Glyceryl monooleate (glyceryl monooleate) shows to resist by force in experiencing in vitro
Oxidation activity, anti-diabetic and study of anti-atherogenic effect are (referring to document: Cho K H, Hong J H, Lee K
T.Monoacylglycerol(MAG)-oleic acid has stronger antioxidant,anti-
atherosclerotic,and protein glycation inhibitory activities than MAG-palmitic
acid[J].Journal of medicinal food,2010,13(1):99-107)。
Therefore, those skilled in the art is dedicated to developing a kind of corn fiber gum emulsifier that structured lipid is modified, leads to
Over-churning reaction introduces monoglyceride or diglyceride in CFG, and the emulsibility and stable emulsifying effect of CFG not only can be improved, and
The physiological function of its structured lipid can be assigned.
Summary of the invention
In view of the above drawbacks of the prior art, technical problem to be solved by the invention is to provide a kind of structured lipids to change
The corn fiber gum emulsifier and preparation method thereof of property, with solve corn fiber gum by separate sources influenced emulsifying property difference compared with
Greatly, the problem of being difficult to commercial applications.
To achieve the above object, the corn fiber gum emulsifier modified the present invention provides a kind of structured lipid, including jade
Rice viscose and the structured lipid, the structured lipid are monoglyceride or diglyceride, and the structured lipid is arranged to pass through
Esterification is connected on the corn fiber gum, constituent: the quality of the structured lipid and the corn fiber gum
Percentage is 1%~50%.
The present invention also provides a kind of preparation methods of the modified corn fiber gum emulsifier of structured lipid, including following step
It is rapid:
Step 1: the dissolution of the corn fiber gum: the corn fiber gum being added in solvent, is stirred at room temperature to molten
Solution；
Step 2: on the corn fiber gum carboxyl activation: activating reagent is added to described on the corn fiber gum
Carboxyl is activated；
Step 3: the esterification of the corn fiber gum and the structured lipid: the structured lipid is added, with
The corn fiber gum occurs the esterification and obtains the modified corn fiber gum emulsifier of the structured lipid；
Step 4: being dialysed and being freeze-dried the modified corn fiber gum emulsifier of the structured lipid.
Further, solvent described in step 1 is DMSO.
Further, activating reagent described in step 2 is 1- (3- dimethylamino-propyl) -3- ethyl carbodiimide hydrochloride
Salt (EDC) and 4-dimethylaminopyridine (DMAP), the reaction time of the activation are 0.5h~5h.
Further, structured lipid described in step 3 is the monoglyceride or the diglyceride, and the esterification is
Refer to that the ester occurs for the hydroxyl on the carboxyl and the structured lipid on the glucuronic acid of the corn fiber gum side chain
Change reaction, so that the structured lipid is connected on the corn fiber gum.
Further, the mass percent of the structured lipid and the corn fiber gum is 1%~50%.
Further, the temperature of the esterification is 25 DEG C~70 DEG C, and time of the esterification is 6h~for 24 hours.
Further, the oil source of the structured lipid includes soybean oil, rapeseed oil, peanut oil, sesame oil, sunflower seeds
Oil, olive oil and coconut oil etc..
Further, the fatty acid composition of the structured lipid includes oleic acid, linoleic acid, linolenic acid, stearic acid, palm
Acid, lauric acid, capric acid and octanoic acid etc..
Further, it is first dialysed 12~48h, then with deionized water dialysis 2~4 days, is finally freezed with DMSO in step 4
It is dry.
Compared with prior art, preparation method of the present invention is simple, and the corn fiber gum being related to is pure natural and cheap, provides
Source is sufficient, and emulsibility and the stable emulsifying effect of the modified corn fiber gum of structured lipid are significantly better than unmodified zein fiber
Glue, while the introducing of structured lipid can also assign modified milk agent certain physiological function, such as antioxidant activity, anti-artery congee
Sample hardening and prevention cardiovascular disease etc., modified corn fiber gum can be used as a kind of stable natural polymer emulsifier,
It has broad application prospects in fields such as food, agricultural, medicine, chemical industry.
It is described further below with reference to technical effect of the attached drawing to design of the invention, specific structure and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
Detailed description of the invention
Fig. 1 is that addition various concentration (0.5%, 1.0%, 1.5%, w/w) glyceryl monooleate is modified respectively by the present invention
The modified corn fiber gum (CFG-GDO) of corn fiber gum (CFG-GMO), glyceryl dioleate and the unmodified corn of addition are fine
Tie up the instability index comparison diagram of the O/W lotion of glue (CFG) preparation.
Specific embodiment
Multiple preferred embodiments of the invention are introduced below with reference to Figure of description, keep its technology contents more clear and just
In understanding.The present invention can be emerged from by many various forms of embodiments, and protection scope of the present invention not only limits
The embodiment that Yu Wenzhong is mentioned.
The modified corn fiber gum emulsifier of structured lipid and preparation method thereof is as follows:
Embodiment 1
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
0.5h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: GMO is added according to the 1% of CFG mass, is stirred at 25 DEG C
6h is mixed, makes GMO and CFG that esterification occur；
(4) dialyse and be freeze-dried: will reaction product in (3) first with DMSO dialysis 12h, then with deionized water dialysis 2 days,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl monooleate.
Embodiment 2
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
3h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: being added GMO according to the 15% of CFG mass, anti-at 35 DEG C
12h is answered, makes GMO and CFG that esterification occur；
(4) it dialyses and is freeze-dried: reaction product in (3) is first dialysed for 24 hours, then with deionized water dialysis 3 days with DMSO,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl monooleate.
Embodiment 3
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
5h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: being added GMO according to the 30% of CFG mass, anti-at 55 DEG C
It should make GMO and CFG that esterification occur for 24 hours；
(4) dialyse and be freeze-dried: will reaction product in (3) first with DMSO dialysis 36h, then with deionized water dialysis 4 days,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl monooleate.
Embodiment 4
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
0.5h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: GDO is added according to the 1% of CFG mass, is stirred at 25 DEG C
6h is mixed, makes GDO and CFG that esterification occur；
(4) dialyse and be freeze-dried: will reaction product in (3) first with DMSO dialysis 12h, then with deionized water dialysis 2 days,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl dioleate.
Embodiment 5
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
3h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: being added GDO according to the 15% of CFG mass, anti-at 35 DEG C
12h is answered, makes GDO and CFG that esterification occur；
(4) it dialyses and is freeze-dried: reaction product in (3) is first dialysed for 24 hours, then with deionized water dialysis 3 days with DMSO,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl dioleate.
Embodiment 6
(1) dissolution of corn fiber gum: weighing 1g CFG in the DMSO of 30mL, at room temperature stirring to dissolution；
(2) on corn fiber gum carboxyl activation: addition EDC and DMAP has been dissolved in the DMSO solution of CFG in (1),
5h is stirred at room temperature, and the carboxyl on CFG is activated；
(3) esterification of corn fiber gum and structured lipid: being added GDO according to the 30% of CFG mass, anti-at 55 DEG C
It should make GDO and CFG that esterification occur for 24 hours；
(4) dialyse and be freeze-dried: will reaction product in (3) first with DMSO dialysis 36h, then with deionized water dialysis 4 days,
Freeze-drying finally obtains the modified corn fiber gum emulsifier of glyceryl dioleate.
Using unmodified corn fiber gum emulsifier as comparative example 1, and it regard embodiment 2 and embodiment 5 as emulsifier, point
Not Tian Jia various concentration (0.5%, 1.0%, 1.5%, w/w) is modified and unmodified emulsifier, be applied to preparation O/W type lotion,
Utilize the physical stability (indicating with instability index) of LUMiSizer analysis of stability analyzer Fast Evaluation lotion.
Emulsion preparation process and evaluation procedure are as follows:
(1) it weighs emulsifier to be added in ultrapure water, stirring to dissolution；
(2) sodium azide (antibacterial agent) of 0.005% (w/w) is weighed in step (1) acquired solution, stirring to dissolution；
(3) 5% (w/w) soybean oil is weighed to be added in step (2) acquired solution；
(4) oil water mixture obtained by high speed dispersion homogenizer homogenizing step (3), revolving speed 15000rpm, homogenizing time
20min obtains lotion.
To be tested after step (4) resulting lotion sampling with LUMiSizer analysis of stability analyzer, the instrument by from
Heart analysis accelerates the appearance of sample wild effect, to realize the physical stability (instrument that test uses of Fast Evaluation lotion
Device parameter are as follows: light source 865nm, revolving speed 3000rpm, 25 DEG C of temperature, line taking time interval 30s, testing time 2h).
Embodiment 2 and embodiment 5 and the instability index of lotion prepared by comparative example 1 are as shown in Figure 1.As can be seen that point
Not Tian Jia 0.5%, 1% and 1.5% unmodified CFG be made O/W lotion instability index be respectively 0.919,0.905 and
0.857, and, as emulsifier, lotion is made when adding respective concentration respectively by the modified CFG-GMO of glyceryl monooleate
Instability index be respectively 0.641,0.376 and 0.224, using by the modified CFG-GDO of glyceryl dioleate as emulsifying
Agent, it is respectively 0.549,0.275 and 0.175 that the instability index of lotion, which is made, when adding respective concentration respectively.This result table
Bright, modified through structured lipid compared with unmodified CFG, CFG-GMO and CFG-GDO all have stronger emulsibility and cream
Change stabilization.Furthermore it can also be seen that under identical addition concentration, the emulsifying effectiveness ratio CFG-GMO more preferable one of CFG-GDO
A bit.To sum up experimental result can be seen that CFG-GMO and CFG-GDO and show emulsibility more better than CFG and stable emulsifying work
With can be used as a kind of stable natural polymer emulsifier, and the emulsifying effectiveness of CFG-GDO is better than CFG-GMO.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of modified corn fiber gum emulsifier of structured lipid, which is characterized in that including corn fiber gum and the structure
Lipid, the structured lipid are monoglyceride or diglyceride, and the structured lipid is arranged to be connected to by esterification described
On corn fiber gum, constituent: the mass percent of the structured lipid and the corn fiber gum is 1%~50%.
2. the preparation method of the modified corn fiber gum emulsifier of structured lipid as described in claim 1, which is characterized in that packet
Include following steps:
Step 1: the dissolution of the corn fiber gum: the corn fiber gum being added in solvent, at room temperature stirring to dissolution；
Step 2: on the corn fiber gum carboxyl activation: be added activating reagent to the carboxyl on the corn fiber gum
It is activated；
Step 3: the esterification of the corn fiber gum and the structured lipid: the structured lipid is added, and it is described
Corn fiber gum occurs the esterification and obtains the modified corn fiber gum emulsifier of the structured lipid；
Step 4: being dialysed and being freeze-dried the modified corn fiber gum emulsifier of the structured lipid.
3. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that step
Solvent described in rapid one is DMSO.
4. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that step
Activating reagent described in rapid two is 1- (3- dimethylamino-propyl) -3- ethyl-carbodiimide hydrochloride (EDC) and 4- dimethylamino
Pyridine (DMAP), the reaction time of the activation are 0.5h~5h.
5. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that step
Structured lipid described in rapid three is the monoglyceride or the diglyceride, and the esterification refers to the corn fiber gum side chain
Glucuronic acid on the carboxyl and the structured lipid on hydroxyl the esterification occurs, thus by the structure
Lipid is connected on the corn fiber gum.
6. the preparation method for the corn fiber gum emulsifier that the structured lipid as described in claim 2 or 5 is modified, feature exist
In the mass percent of the structured lipid and the corn fiber gum is 1%~50%.
7. the preparation method for the corn fiber gum emulsifier that the structured lipid as described in claim 2 or 5 is modified, feature exist
It is 25 DEG C~70 DEG C in the temperature of, the esterification, the time of the esterification is 6h~for 24 hours.
8. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that institute
The oil source for stating structured lipid includes soybean oil, rapeseed oil, peanut oil, sesame oil, sunflower oil, olive oil and coconut oil
Deng.
9. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that institute
The fatty acid composition for stating structured lipid includes oleic acid, linoleic acid, linolenic acid, stearic acid, palmitinic acid, lauric acid, capric acid and octanoic acid
Deng.
10. the preparation method of the modified corn fiber gum emulsifier of structured lipid as claimed in claim 2, which is characterized in that
It is first dialysed 12~48h, then with deionized water dialysis 2~4 days, is finally freeze-dried with DMSO in step 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910345122.7A CN110028596B (en) | 2019-04-26 | 2019-04-26 | Structural lipid modified corn fiber latex agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910345122.7A CN110028596B (en) | 2019-04-26 | 2019-04-26 | Structural lipid modified corn fiber latex agent and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110028596A true CN110028596A (en) | 2019-07-19 |
| CN110028596B CN110028596B (en) | 2022-03-25 |
Family
ID=67240456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910345122.7A Active CN110028596B (en) | 2019-04-26 | 2019-04-26 | Structural lipid modified corn fiber latex agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110028596B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760017A (en) * | 2019-10-28 | 2020-02-07 | 上海交通大学 | Alkenyl or alkyl succinic anhydride modified corn fiber latex agent and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160611A (en) * | 2011-02-22 | 2011-08-24 | 上海交通大学 | Corn fiber gum composition thickener |
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN104662076A (en) * | 2012-07-11 | 2015-05-27 | 美国农业部 | Bio-based fiber gums (bfgs) and processes for producing bfgs |
| US20160021920A1 (en) * | 2013-03-12 | 2016-01-28 | Tate & Lyle Ingredients Americas Llc | Food grade arabinoxylan product from corn fiber |
| CN106866830A (en) * | 2017-01-16 | 2017-06-20 | 南昌大学 | A kind of method for improving Arabic gum emulsifiability |
-
2019
- 2019-04-26 CN CN201910345122.7A patent/CN110028596B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160611A (en) * | 2011-02-22 | 2011-08-24 | 上海交通大学 | Corn fiber gum composition thickener |
| CN104662076A (en) * | 2012-07-11 | 2015-05-27 | 美国农业部 | Bio-based fiber gums (bfgs) and processes for producing bfgs |
| US20160021920A1 (en) * | 2013-03-12 | 2016-01-28 | Tate & Lyle Ingredients Americas Llc | Food grade arabinoxylan product from corn fiber |
| CN104304947A (en) * | 2014-10-14 | 2015-01-28 | 中国农业大学 | Corn fiber gel-protein emulsifier and preparation method thereof |
| CN106866830A (en) * | 2017-01-16 | 2017-06-20 | 南昌大学 | A kind of method for improving Arabic gum emulsifiability |
Non-Patent Citations (2)
| Title |
|---|
| ZHOUYANG XIANG等: "Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals", 《FOOD HYDROCOLLOIDS》 * |
| 谢燕萍等: "单月桂酸甘油酯接枝改性阿拉伯胶及其乳化性能", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760017A (en) * | 2019-10-28 | 2020-02-07 | 上海交通大学 | Alkenyl or alkyl succinic anhydride modified corn fiber latex agent and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110028596B (en) | 2022-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20230082923A1 (en) | Method for preparing emulsion gel-based fat substitute with adjustable phase change and use thereof | |
| Ashkar et al. | Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels | |
| Zhang et al. | Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase | |
| Sakai et al. | Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks | |
| Heggset et al. | Cellulose nanofibrils as rheology modifier in mayonnaise–A pilot scale demonstration | |
| CN105288587B (en) | Stable high lipid liquid formulations | |
| Grossmann et al. | Formation and stability of emulsions prepared with a water-soluble extract from the microalga Chlorella protothecoides | |
| CN114208897B (en) | Pectin-based emulsion gel substituted fat with baking stability and preparation and application thereof | |
| Zhou et al. | Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern | |
| Zhou et al. | Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion | |
| CN112759772A (en) | Method for preparing Pickering emulsion from millet starch | |
| Perța-Crișan et al. | Food-grade oleogels: Trends in analysis, characterization, and applicability | |
| US4323563A (en) | Fat emulsion for intravenous injection | |
| Iqbal et al. | Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models | |
| CN114947107B (en) | Preparation and application of modified pea protein-chitosan nanoparticle | |
| CN110028596A (en) | A kind of corn fiber gum emulsifier and preparation method thereof that structured lipid is modified | |
| Jadhav et al. | Studies on chemical and physical stability of mayonnaise prepared from enzymatically interesterified corn oil-based designer lipids | |
| Loffredi et al. | Digestion fate and food applications of emulsions as delivery systems for bioactive compounds: challenges and perspectives | |
| CN113040370A (en) | Method for preparing oil-carrying crystal glue and application thereof | |
| CN116115534A (en) | Thermosensitive plant fiber-based emulsion gel and oil gel, and preparation methods and applications thereof | |
| CN106820150A (en) | The covalent thing of catechin ovalbumin stabilizes fish oil preparation and preparation method thereof | |
| CN111937969A (en) | Preparation method of sunflower seed oil-based emulsion gel based on beet pectin and beta-cyclodextrin | |
| Diaz-Ramirez et al. | Integral valorization of grape pomace for antioxidant Pickering emulsions | |
| Niu et al. | Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees | |
| EP3515200A1 (en) | Oleogel with stearic acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |