CN112048023A - Method for degrading xanthan gum to realize accurate regulation and control of gum arabic molecular weight grading - Google Patents
Method for degrading xanthan gum to realize accurate regulation and control of gum arabic molecular weight grading Download PDFInfo
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- CN112048023A CN112048023A CN202010763779.8A CN202010763779A CN112048023A CN 112048023 A CN112048023 A CN 112048023A CN 202010763779 A CN202010763779 A CN 202010763779A CN 112048023 A CN112048023 A CN 112048023A
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- gum
- arabic
- xanthan gum
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
Abstract
The invention relates to a method for grading the molecular weight of Arabic gum, in particular to a method for degrading xanthan gum to realize accurate regulation and control of the molecular weight of the Arabic gum. The method comprises the following steps: degrading xanthan gum; respectively mixing the degraded xanthan gum with arabic gum in water, stirring and fully mixing to respectively form corresponding mixed aqueous solutions, and standing for 24-48 hours until phase separation is completely stopped; and establishing a relation model of the contents of xanthan gum and Arabic gum components with different molecular weights, and realizing accurate regulation and control of Arabic gum molecular weight grading according to the model.
Description
Technical Field
The invention relates to a method for grading the molecular weight of Arabic gum, in particular to a method for degrading xanthan gum to realize accurate regulation and control of the molecular weight of the Arabic gum.
Background
The application of the phase separation technology in the food field is very wide, and the isolated phase separation behavior of natural food macromolecules is mainly shown as the thermodynamic instability phenomenon shown by the action of space repulsion or electrostatic repulsion after two or more natural macromolecule mixed solutions carrying the same charge or electric neutrality reach critical concentration. After the isolated phase separation action occurs, the system can form two different enriched phases, each phase is enriched with one polymer, but simultaneously contains a small amount of the other polymer. The liquid-liquid isolated phase separation induces the Arabic gum components to be graded, does not change the natural chemical structures of the Arabic gum components, and is a novel green Arabic gum modification technology.
Xanthan Gum (Xanthan Gum) is an exopolysaccharide produced by fermentation of the genus Xanthamoascampestris. It is a structural polymer of a pentasaccharide repeating unit consisting of D-glucose, D-mannose, D-glucuronic acid, acetic acid and pyruvic acid. Natural xanthan gum is of high relative molecular mass, typically greater than 106. As shown in FIG. 2, the primary structure of xanthan gum molecule comprises a D-glucosyl backbone and a side chain containing three sugar units, wherein the side chain is formed by alternately connecting two D-mannoses and one D-glucuronic acid. The secondary structure of xanthan gum is a quintuple folded rod-shaped spiral structure formed by reversely winding side chains around a main chain skeleton and acting through hydrogen bonds, electrostatic force and the like, and the tertiary structure of xanthan gum is a spiral complex formed by combining rod-shaped spirals by non-covalent bonds.
The xanthan gum has wide application in various fields of food, petroleum, medicine, daily chemical industry and the like. For example, in the food aspect, the product is an ideal food additive due to good stability, suspension property, emulsifying property, thickening property and other excellent properties. In addition, the pseudoplastic characteristics of xanthan gum solution can provide good mouthfeel to food, and thus is widely used in salad dressings, dairy products, bread, beverages, candies, frozen foods.
The mixed system of the Arabic gum and the electronegative or electroneutral polysaccharide solution has a threshold concentration capable of generating isolated phase separation, and is accompanied with a behavior of inducing molecular weight classification of the Arabic gum in the phase separation process, and the molecular weight classification behavior leads to that the content of an arabogalactan protein (AGP) component which plays a key role in emulsifying performance of the Arabic gum is greatly improved in an enriched phase mainly comprising the Arabic gum. Different AGP contents of the arabic gum have different applications, and with the deep research, how to accurately regulate and control the molecular weight grading of the arabic gum has no related report at present.
Disclosure of Invention
The invention mainly aims to provide a method for degrading xanthan gum to realize accurate regulation and control of Arabic gum molecular weight grading, wherein the xanthan gum with different molecular weights is obtained through degradation, and under the same mixing concentration, the xanthan gum with different molecular weights can realize accurate regulation and control of molecular weight grading caused by isolated phase separation of Arabic gum, namely accurate regulation and control of the content of an arabogalactan protein (AGP) component.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a method for degrading xanthan gum to realize accurate regulation and control of gum arabic molecular weight classification, which comprises the following steps: degrading xanthan gum; respectively mixing the degraded xanthan gum with arabic gum in water, stirring and fully mixing to respectively form corresponding mixed aqueous solutions, and standing for 24-48 hours until phase separation is completely stopped; and establishing a relation model of the contents of xanthan gum and Arabic gum components with different molecular weights, and realizing accurate regulation and control of Arabic gum molecular weight grading according to the model.
Preferably, the mass concentration of the xanthan gum in the mixed water solution is 0.6-0.8%, and the mass concentration of the arabic gum is 5-10%.
Further preferably, the mass concentration of the gum arabic in the mixed aqueous solution is 0.8%, and the mass concentration of the gum arabic is 8%.
Preferably, the weight average molecular weights of the xanthan gum obtained by degradation are 14.6 × 10 respectively5g/mol、8.5×105g/mol、5.5×105g/mol、3.6×105g/mol。
Preferably, the xanthan gum is degraded by any one of an enzymatic hydrolysis method, an irradiation method and an acid hydrolysis method.
The invention also provides the acacia prepared by the method.
Compared with the prior art, the invention has the following advantages:
according to the invention, through effective degradation of xanthan gum, accurate regulation and control of acacia gum molecular weight grading can be realized. The method is simple, easy to operate and beneficial to popularization and application.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a separation type phase separation behavior diagram of xanthan gum with different molecular weights induced under different irradiation intensities after being mixed with arabic gum;
FIG. 2 is a graph of the effect of different molecular weight xanthan gum on the molecular weight fractionation of gum arabic by gel permeation chromatography and multi-angle laser light scattering;
FIG. 3 is a graph of a fit model between the content of AGP component and the molecular weight of xanthan gum after molecular weight fractionation of isolated phase of gum arabic;
FIG. 4 is a graph showing the effect of the content change of various components on the molecular weight of the gum arabic-rich phase after the isolated phase separation of xanthan gum and gum arabic with different molecular weights.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Example method for degrading xanthan gum to realize accurate regulation and control of Arabic gum molecular weight grading
The method comprises the following steps:
1) degradation of xanthan gum: by using60Respectively carrying out irradiation degradation on Xanthan Gum (XG) solid powder and a solution state sample (with the concentration of 5% -3% w/w) by gamma rays generated by Co decay with the irradiation intensity of 25kGy to obtain samples with different molecular weights, and carrying out characterization analysis on the molecular weights and basic structures of the xanthan gum with different molecular weights by the samples through gel permeation chromatography and a multi-angle laser light scattering instrument (GPC-MALLS). As shown in Table 1, when the irradiation intensity is controlled to be 25kGy, the degradation degree of the molecular weights of the xanthan gum caused by the solid state irradiation is limited, and the weight average molecular weight is 19.4 x 10 Gy5g/mol is reduced to 14.6 x 105g/mol, while irradiation in the liquid state causes significant degradation of the xanthan gum molecular weight, and the weight average molecular weight is from 19.4 to 10 in positive correlation with the decrease of the concentration of the xanthan gum solution5g/mol is reduced to 3.6 x 105g/mol. The mean square radius of rotation of the xanthan gum molecular machine gradually decreased with decreasing molecular weight, further illustrating that irradiation causes the xanthan gum molecules to break, thereby causing a decrease in molecular weight.
TABLE 1 basic parameters of xanthan irradiation induced molecular weight degradation to varying degrees
Note: SSI: irradiating in a solid state; ASI: irradiation in liquid state
2) Mixing xanthan gum with different molecular weight and arabic gum for isolated phase separation: after xanthan gum samples with different molecular weights are obtained through the process of 1), the xanthan gum samples are respectively mixed with arabic gum according to the mixing concentration in the table 2, due to thermodynamic instability, the mixed solution can generate separation type phase separation behaviors with different degrees, as shown in fig. 1, the solution can be separated into an upper layer and a lower layer after the separation type phase separation of the arabic gum and the xanthan gum, which are respectively a xanthan gum enriched phase and a arabic gum enriched phase, and as shown in the table 2, the volume percentage of the arabic gum enriched phase is increased along with the reduction of the molecular weight of the xanthan gum.
TABLE 2 mixing concentration of xanthan gum and arabic gum with different molecular weight and volume ratio of each phase after phase separation
3) Isolation type phase separation of xanthan gum and arabic gum with different molecular weights induces regulation and control characterization of molecular weight grading: and characterizing the gum arabic enrichment phase component of a xanthan gum and gum arabic phase separation mixed system with different molecular weights by utilizing a gel permeation chromatography and differential detector combined technology. As shown in fig. 2, the AGP component gradually decreases in the gum arabic-rich phase as the xanthan gum amount decreases. As can be seen from fig. 3, after isolated phase separation of gum arabic and molecular weight fractionation, the content of AGP component and the molecular weight of xanthan gum are in linear relationship, and according to the linear equation y, 0.6951x +26.527, the molecular weight fractionation of gum arabic can be precisely controlled by controlling the molecular weight of xanthan gum.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (6)
1. The method for degrading xanthan gum to realize accurate regulation and control of gum arabic molecular weight classification is characterized by comprising the following steps:
degrading xanthan gum; respectively mixing the degraded xanthan gum with arabic gum in water, stirring and fully mixing to respectively form corresponding mixed aqueous solutions, and standing for 24-48 hours until phase separation is completely stopped; and establishing a relation model of the contents of xanthan gum and Arabic gum components with different molecular weights, and realizing accurate regulation and control of Arabic gum molecular weight grading according to the model.
2. The method according to claim 1, wherein the mass concentration of the gum arabic in the mixed aqueous solution is 0.6 to 0.8%, and the mass concentration of the gum arabic is 5 to 10%.
3. The method according to claim 2, wherein the mass concentration of the gum arabic in the mixed aqueous solution is 0.8%, and the mass concentration of the gum arabic is 8%.
4. The method of claim 1, wherein the degraded xanthan gum has a weight average molecular weight of 14.6 x 105g/mol、8.5×105g/mol、5.5×105g/mol、3.6×105g/mol。
5. The method of claim 1, wherein said xanthan gum degradation is by any one of enzymatic, irradiation and acid hydrolysis.
6. Gum arabic prepared by the process of claims 1-5.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101410172A (en) * | 2005-11-23 | 2009-04-15 | 雀巢技术公司 | Oil-in-water emulsion for creating new product consistencies |
| CN102952274A (en) * | 2012-08-01 | 2013-03-06 | 湖北工业大学 | Arabic gum component grading method as well as product thereby and application of product |
| CN109517085A (en) * | 2018-11-23 | 2019-03-26 | 浙江省能源与核技术应用研究院 | A kind of method of E-beam irradiation degradation xanthan gum |
| CN110563858A (en) * | 2019-10-29 | 2019-12-13 | 华南理工大学 | Preparation method of graded beet pectin |
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- 2020-08-01 CN CN202010763779.8A patent/CN112048023A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101410172A (en) * | 2005-11-23 | 2009-04-15 | 雀巢技术公司 | Oil-in-water emulsion for creating new product consistencies |
| CN102952274A (en) * | 2012-08-01 | 2013-03-06 | 湖北工业大学 | Arabic gum component grading method as well as product thereby and application of product |
| CN109517085A (en) * | 2018-11-23 | 2019-03-26 | 浙江省能源与核技术应用研究院 | A kind of method of E-beam irradiation degradation xanthan gum |
| CN110563858A (en) * | 2019-10-29 | 2019-12-13 | 华南理工大学 | Preparation method of graded beet pectin |
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