CN112369597A - Composite thickening agent and preparation process thereof - Google Patents
Composite thickening agent and preparation process thereof Download PDFInfo
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- CN112369597A CN112369597A CN202011368239.6A CN202011368239A CN112369597A CN 112369597 A CN112369597 A CN 112369597A CN 202011368239 A CN202011368239 A CN 202011368239A CN 112369597 A CN112369597 A CN 112369597A
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- China
- Prior art keywords
- polysaccharide
- modified
- gleditsia sinensis
- sinensis polysaccharide
- pullulanase
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- 239000002562 thickening agent Substances 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 61
- 239000005017 polysaccharide Substances 0.000 claims abstract description 61
- 150000004676 glycans Chemical class 0.000 claims abstract description 60
- 241000931143 Gleditsia sinensis Species 0.000 claims abstract description 41
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 17
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 17
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 17
- 229930182830 galactose Natural products 0.000 claims abstract description 12
- 230000004048 modification Effects 0.000 claims abstract 2
- 238000012986 modification Methods 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000533849 Gleditsia Species 0.000 claims 5
- 235000013813 Gleditsia triacanthos Nutrition 0.000 claims 5
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 10
- 229920000926 Galactomannan Polymers 0.000 description 7
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 6
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 5
- 238000005070 sampling Methods 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 2
- 102000005840 alpha-Galactosidase Human genes 0.000 description 2
- 108010030291 alpha-Galactosidase Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000009144 enzymatic modification Effects 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- -1 galactomannan polysaccharide Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical group 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000004753 textile Substances 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a composite thickening agent and a preparation process thereof. According to the invention, pullulanase is used for carrying out branching modification on the gleditsia sinensis polysaccharide, so that the proportion of galactose in gleditsia sinensis polysaccharide molecules is reduced to about 20% from about 28% originally. The modified gleditsia sinensis polysaccharide and xanthan gum are mixed according to the mass ratio of 1: 1-3: 1, the synergistic enhancement effect can be generated after the components are mixed and compounded. The modified gleditsia sinensis polysaccharide and xanthan gum compound gum prepared according to the invention can be used as a thickening agent and a stabilizing agent in the food processing industry.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a composite thickener and a preparation process thereof.
Background
The polysaccharide gum of Chinese honey locust is a water soluble galactomannan composed of galactose and mannose, and the structure is that a main chain is composed of beta- (1-4) -D-mannose, and is connected with a single D-galactose branch through an alpha- (1-6) glycosidic bond. The polysaccharide gum of the Chinese honey locust has better water solubility and crosslinking property, and can form high-viscosity aqueous solution under low concentration, so the polysaccharide gum is used as a thickening agent, a stabilizing agent and an adhesive and widely applied to industries of petroleum drilling, food and medicine, textile printing and dyeing, paper making and the like.
In order to obtain better application effect, polysaccharide gum is frequently compounded and used in the food industry. The compound gum is compounded with two or more kinds of polysaccharide gum in certain proportion. Through compounding, the complementary action of various single polysaccharide gums can be exerted, so that the use range of the polysaccharide gum is expanded or the use function of the polysaccharide gum is improved, the production cost is reduced, and the economic benefit is increased. However, the rheological properties of the mixed gum after compounding the polysaccharide gum are related to the structure of the compounded gum and the composition of monosaccharide. Guar gum and locust bean gum are both galactomannan polysaccharide gums, but guar gum can only achieve the effect of tackifying when being compounded with xanthan gum, and locust bean gum can form gel with xanthan gum. This is mainly because the galactose to mannose ratio in locust bean gum is typically 1:4, and studies have shown that the lower the galactose content in the galactomannan molecule, the more readily it is to form a gel with xanthan gum. The content ratio of galactose to mannose in the gleditsia sinensis polysaccharide is about 1:2.55, which directly results in poor synergistic effect when the gleditsia sinensis polysaccharide is compounded with xanthan gum or other polysaccharides, and the fluid effect of the compounded gum is general.
The enzyme modification of galactomannan can remove branch, when the proportion of branch galactose is less, relatively longer unmodified mannan sequence segment can be formed on the main chain, and the unmodified mannan sequence segment is easier to generate interaction effect with other polysaccharide. Compared with chemical modification, enzymatic modification has the advantages of easy control, mild reaction conditions and the like, and thus becomes the most potential modification method for changing the molecular structure of galactomannan to obtain the required characteristics. Although the debranching of galactomannan can be achieved by specific alpha-galactosidase, alpha-galactosidase is currently expensive to produce and is not suitable for large-scale production of debranched galactomannan gum.
Disclosure of Invention
The invention aims to provide a composite thickener and a preparation process thereof, the preparation process can effectively reduce the proportion of galactose in gleditsia sinensis polysaccharide molecules, and the composite thickener compounded with xanthan gum is remarkably improved in viscosity and gel property.
The invention is realized by the following technical scheme:
firstly, 0.5-15% of a gleditsia sinensis polysaccharide solution is prepared, the mixture is pre-stirred for 6-12 hours to be fully hydrated, pullulanase is added according to the amount of 100-200U/g gleditsia sinensis polysaccharide, the reaction temperature is controlled to be 40-70 ℃, the pH value is 4.5-6.5, after reaction is carried out for 4-8 hours, 3 times of volume of absolute ethyl alcohol is added into the solution, the polysaccharide is settled out, and the pullulanase modified gleditsia sinensis polysaccharide is obtained after drying and crushing. And then uniformly mixing the modified gleditsia sinensis polysaccharide and xanthan gum according to the mass ratio of 1 ׃ 1-3 ׃ 1.
The proportion of galactose in the modified gleditsia sinensis polysaccharide molecules is 18% -24%.
The invention has the beneficial effects that: according to the invention, pullulanase is adopted to modify the gleditsia sinensis polysaccharide, the main body structure of the polysaccharide main chain and the configuration of a glycosidic bond are not changed, and the proportion of galactose in gleditsia sinensis polysaccharide molecules can be reduced from about 28% to about 20%; the pullulanase is easy to prepare, has low price and is convenient for large-scale industrial production; the modified gleditsia sinensis polysaccharide and the xanthan gum have a synergistic effect, so that the viscosity and the gel property of the composite thickening agent are remarkably improved.
Detailed Description
The four embodiments are detailed below, but it is not limited to any one of these embodiments or the like.
The first embodiment is as follows: pullulanase modified gleditsia sinensis polysaccharide
Preparing 1% of a gleditsia sinensis polysaccharide solution, pre-stirring for 12 hours to fully hydrate the gleditsia sinensis polysaccharide solution, adding pullulanase according to the amount of 100U/g gleditsia sinensis polysaccharide, controlling the reaction temperature to be 50 ℃ and the pH value to be 5.5, reacting for 6 hours, adding 3 times of volume of absolute ethyl alcohol into the solution, settling out the polysaccharide, drying and crushing to obtain the pullulanase modified gleditsia sinensis polysaccharide. The viscosity (1% solution) of the modified gleditsia sinensis polysaccharide was determined to be 2310 cps, with a mannose content of 76.4% and a galactose content of 23.6% by sampling.
Example two: pullulanase modified gleditsia sinensis polysaccharide
Preparing 4.5% of a gleditsia sinensis polysaccharide solution, pre-stirring for 12 hours to fully hydrate the gleditsia sinensis polysaccharide solution, adding pullulanase according to the amount of 200U/g of gleditsia sinensis polysaccharide, controlling the reaction temperature to be 60 ℃ and the pH value to be 6.5, reacting for 4 hours, adding 3 times of volume of absolute ethyl alcohol into the solution, settling out the polysaccharide, drying and crushing to obtain the pullulanase modified gleditsia sinensis polysaccharide. The viscosity (1% solution) of the modified gleditsia sinensis polysaccharide was 2126 cps, mannose content was 78.2% and galactose content was 21.8% as determined by sampling.
Example three: preparing a composite thickening agent
Taking pullulanase modified gleditsia sinensis polysaccharide and xanthan gum according to the mass ratio of 3: 1, uniformly mixing, then sampling and measuring the strength and the gelling property of the compound gel, and the results are shown in tables 1 and 2.
Example four: preparing a composite thickening agent
Taking pullulanase modified gleditsia sinensis polysaccharide and xanthan gum according to the mass ratio of 3: 2, uniformly mixing, then sampling and measuring the strength and the gelling property of the compound gel, and the results are shown in tables 1 and 2.
TABLE 1 gel strength of different compounding ratios of modified Gleditsia sinensis polysaccharide and xanthan gum
| Modified Gleditsia sinensis polysaccharide xanthan gum | Gel Strength (g.cm)-2) | Yield stress (Pa) |
| 3:1 | 211.5 | 755 |
| 3:2 | 227.9 | 796 |
TABLE 2 gelling Properties of the compounded rubber (stirring frequency 1 rad/s)
| Modified Gleditsia sinensis polysaccharide xanthan gum | Modulus of elasticity | Viscous modulus |
| 3:1 | 108.1 | 20.2 |
| 3:2 | 112.3 | 24.3 |
The results show that when the pullulanase modified gleditsia sinensis polysaccharide and the xanthan gum are compounded, a remarkable synergistic effect is shown, and the compounded gum has the characteristic of high elasticity and strong gel.
Claims (4)
1. A composite thickening agent and a preparation process thereof are characterized in that the composite thickening agent is prepared by uniformly mixing modified gleditsia sinensis lam polysaccharide and xanthan gum according to a proportion.
2. The composite thickening agent of claim 1, wherein the modified honey locust polysaccharide is a honey locust polysaccharide modified by pullulanase, and galactose content in the modified honey locust polysaccharide molecule is 18% -24%.
3. The pullulanase modified and modified honey locust polysaccharide according to claim 2, wherein the specific modification process of the honey locust polysaccharide is as follows:
preparing 0.5-15% of a gleditsia sinensis polysaccharide solution, pre-stirring for 6-12 hours to fully hydrate the gleditsia sinensis polysaccharide solution, adding pullulanase according to the amount of 80-120U/g gleditsia sinensis polysaccharide, controlling the reaction temperature to be 40-70 ℃, controlling the pH to be 4.5-6.5, reacting for 4-8 hours, adding 3 times of volume of absolute ethyl alcohol into the solution, settling out the polysaccharide, drying and crushing to obtain the pullulanase modified gleditsia sinensis polysaccharide.
4. The complex thickener of claim 1, wherein the mixing ratio of the two modified Gleditsia sinensis polysaccharide and xanthan gum in the complex thickener is 1 ׃ 1-3 ׃ 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011368239.6A CN112369597A (en) | 2020-11-30 | 2020-11-30 | Composite thickening agent and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011368239.6A CN112369597A (en) | 2020-11-30 | 2020-11-30 | Composite thickening agent and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369597A true CN112369597A (en) | 2021-02-19 |
Family
ID=74588854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011368239.6A Pending CN112369597A (en) | 2020-11-30 | 2020-11-30 | Composite thickening agent and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369597A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974202A (en) * | 2021-10-25 | 2022-01-28 | 深圳市真味生物科技有限公司 | Environment-friendly electronic atomized liquid thickener and preparation method thereof |
| CN114538847A (en) * | 2022-02-28 | 2022-05-27 | 武汉比邻科技发展有限公司 | Ballastless track roadbed body backfill material and preparation and application methods thereof |
-
2020
- 2020-11-30 CN CN202011368239.6A patent/CN112369597A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974202A (en) * | 2021-10-25 | 2022-01-28 | 深圳市真味生物科技有限公司 | Environment-friendly electronic atomized liquid thickener and preparation method thereof |
| CN113974202B (en) * | 2021-10-25 | 2023-09-01 | 深圳市真味生物科技有限公司 | Environment-friendly electronic atomized liquid thickener and preparation method thereof |
| CN114538847A (en) * | 2022-02-28 | 2022-05-27 | 武汉比邻科技发展有限公司 | Ballastless track roadbed body backfill material and preparation and application methods thereof |
| CN114538847B (en) * | 2022-02-28 | 2022-09-06 | 武汉比邻科技发展有限公司 | Ballastless track roadbed body backfill material and preparation and application methods thereof |
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