CN112514947A - Preparation method of amphoteric charge chitosan degradation product and application of amphoteric charge chitosan degradation product in frozen dough - Google Patents
Preparation method of amphoteric charge chitosan degradation product and application of amphoteric charge chitosan degradation product in frozen dough Download PDFInfo
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- 239000007857 degradation product Substances 0.000 title claims abstract description 25
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- 238000000034 method Methods 0.000 claims abstract description 13
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- 239000008055 phosphate buffer solution Substances 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
- 108010089807 chitosanase Proteins 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 6
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 108060008539 Transglutaminase Proteins 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
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- 230000021523 carboxylation Effects 0.000 description 1
- 238000006473 carboxylation reaction Methods 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
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- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
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- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
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- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Abstract
The invention provides a preparation method of a facultative charge chitosan degradation product and application of the facultative charge chitosan degradation product in frozen dough, which comprises the following steps: dissolving O-carboxymethyl chitosan in a phosphate buffer solution with the pH value of 5.5 to prepare a high-molecular aqueous solution; hydrolyzing the solution at 30-80 deg.C for 30-180 min, wherein the amount of chitosanase added into each gram of O-carboxymethyl chitosan is 50 enzyme activity units; after the reaction is finished, heating the mixture for 5 to 10 minutes by using a 120 ℃ oil bath, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product. The amphoteric charge chitosan degradation product prepared by the preparation method is added into flour for preparing frozen dough, and the addition amount is 0.2-0.8%. The degradation product of the facultative charge polysaccharide provided by the method is used as a frozen dough modifier, so that the size of ice crystals can be reduced, the degradation of mucedin is inhibited, the retrogradation of starch is reduced, and the specific volume of finished bread is improved.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a preparation method of a facultative charge chitosan degradation product and application of the product as a frozen dough modifier.
Background
With the popularization of processing and transportation modes such as 'central kitchen', 'cold chain distribution', etc. in the food field, the frozen dough technology has been widely applied by the production and retail enterprises of dough products. The frozen dough technology is that the kneaded dough is quickly frozen, formed, subpackaged and stored, and transported to a retail terminal as required for subsequent processing. It can reduce the labor cost in the production process, reduce the loss of raw materials and improve the stability of the quality of dough. However, moisture in the dough is easily recrystallized during the freezing process, the structure of the mucedin is damaged, the free thiol content of the mucedin is increased, and finally the quality deterioration problems such as cracking and hardening of the dough are caused.
At present, the formula of the antifreeze agent used commercially mainly comprises pyrophosphate, trehalose or a sugar salt mixture and the like, the addition amount is about 1%, however, the antifreeze agent can affect the taste of food in the using process, improve the calorific value of the food and is not beneficial to the mass eating of people with hyperglycemia and hypertension.
Patent application publication No. CN 108835159A discloses a method for improving frost cracking and surface hardening of frozen dough by using freeze-resistant polyperficial giant silkworm, and forming a compound with gum, sucrose, monopalmitate, transglutaminase, xylanase, whole egg liquid, lecithin and short-chain inulin. However, the antifreeze polypeptide related by the method has higher cost, more formula types and complex proportion.
In recent years there has been an increasing report of the use of food hydrocolloids as frozen dough protectants. The charge effect and hydrophilic character of polysaccharides are key to improving the freezing quality of dough. Negatively charged polysaccharides such as xanthan gum, carrageenan, sodium carboxymethylcellulose, and the like are widely used. For example, patent application publication No. CN 107041399 a discloses the use of sodium carboxymethylcellulose in frozen dough steamed products. The method can improve water holding capacity of dough in freezing process, inhibit retrogradation of starch, and improve edible quality of steamed bread.
Compared with the negatively charged carboxylated uronic acid, such as carboxymethyl starch, carboxymethyl cellulose and the like, the facultative charged polysaccharide has the structure with both positive and negative charges, can form stronger hydrogen bond action with water molecules, and improves the bound water content in the system. The hydrophilicity of the facultative charge structure is closely related to factors such as charge density and molecular weight. However, no frozen dough conditioner using a polysaccharide having an amphoteric charge as a raw material has been reported so far.
Carboxymethyl chitosan is a polysaccharide derivative having both amino and carboxyl groups. In industrial production, the carboxymethylation of chitosan is more mature and safer and the cost is easy to control compared with other modification modes. Therefore, the charge characteristic and the molecular weight of the carboxymethyl chitosan are screened, and the prepared amphoteric charge polysaccharide with high performance and low addition amount has important value for being used as a frozen dough improver.
Disclosure of Invention
The invention aims to provide a degradation product of facultative charge polysaccharide as a frozen dough modifier, which can stabilize the molecular structure of frozen dough, improve the processing performance, improve the specific volume and the mouthfeel of finished bread and prepare high-quality baked food at a lower addition amount.
The technical scheme adopted for solving the problems in the prior art is as follows:
a preparation method of a facultative charge chitosan degradation product comprises the following steps: dissolving O-carboxymethyl chitosan in a phosphate buffer solution with the pH value of 5.5 to prepare a high-molecular aqueous solution; hydrolyzing the solution at 30-80 deg.C for 30-180 min, wherein the amount of chitosanase added into each gram of O-carboxymethyl chitosan is 50 enzyme activity units; after the reaction is finished, heating the mixture for 5 to 10 minutes by using a 120 ℃ oil bath, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product.
The amphoteric charge chitosan degradation product prepared by the method is added into flour for preparing frozen dough, and the addition amount is 0.2-0.8%.
Preferably, the addition amount is 0.4% of the mass of the flour.
Commercial carboxymethyl chitosan has different degrees of carboxylation substitution, and the molecular weight and viscosity of carboxymethyl chitosan can be adjusted by controlling enzymolysis time. The substitution degree of the O-carboxymethyl chitosan for enzymolysis is between 0.5 and 0.9, the O-carboxymethyl chitosan is dissolved in a phosphate buffer solution to be prepared into a high-molecular aqueous solution with the solid content concentration of 1 percent and the viscosity of 200-500m.Pa, and the viscosity of the product obtained after enzymolysis is between 20 and 80 mPa.S.
And (3) after the dough added with the modifying agent is pressed, preparing, cutting, forming and freezing to obtain the frozen dough. The later-stage processing method of the frozen dough comprises the steps of unfreezing, proofing and baking the frozen dough. The thawing temperature is 20-30 deg.C, 30 min. The fermentation time is 30-40 ℃ and 70 minutes, and the baking condition is 170-190 ℃ and 10-15 minutes.
The invention has the following advantages:
the degradation product of the facultative charge polysaccharide provided by the method is used as a frozen dough modifier, so that the size of ice crystals can be reduced, the degradation of mucedin is inhibited, the retrogradation of starch is reduced, and the specific volume of finished bread is improved.
The degradation product of the facultative charge polysaccharide provided by the invention is used as a frozen dough modifier for preparing frozen dough, and the prepared frozen dough has soft and delicate mouthfeel, is easy to swallow, and has large volume, smooth surface and uniform color. Meanwhile, the formula is simple and convenient, and the price is low.
Detailed Description
The technical scheme of the invention is further specifically described by the following embodiments: the raw material formula of the following examples is 100g of wheat flour, 50g of water, 1g of baking powder, 5g of butter, 8g of white granulated sugar and 1g of salt as basic formula, and the facultative charge polysaccharide degradation product prepared by the method of the invention is added as a frozen dough modifier before dough kneading, and the concentration is 0.4%. The preparation process flow is as follows: preparing materials, kneading dough, forming in blocks, loading into a tray, quickly freezing, refrigerating, unfreezing, fermenting, baking, cooling and packaging.
The blank control was prepared as follows:
uniformly mixing 100g of wheat flour, 50g of water, 1g of baking powder, 5g of butter, 8g of white granulated sugar and 1g of salt, and then kneading until the surface is smooth. After blending, blocking, forming, freezing at-30 deg.C for 5 hr, and refrigerating at-20 deg.C. Before baking, the frozen dough was thawed at room temperature for 30 minutes and allowed to proof for 70 minutes. Baking at 195 deg.C for 15 min to obtain bread.
Example 1
The preparation method of the frozen dough improver comprises the following steps: o-carboxymethyl chitosan with a degree of substitution of 0.5 was added to a phosphate buffer solution with pH 5.5 to prepare an aqueous solution with a solid content of 1% and a viscosity of 200 m.Pa. Hydrolyzing the solution at 50 deg.C for 60 min, wherein the amount of chitosanase added per gram of O-carboxymethyl chitosan is 50 enzyme activity units. After the reaction is finished, heating the mixture by using an oil bath at 120 ℃ for 10 minutes, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product with the viscosity of 40 mPa.S. The product is mixed with flour ingredients, and the addition amount of the product is 0.4% of the mass of the flour. After blending, blocking, forming, freezing at-30 deg.C for 5 hr, and refrigerating at-20 deg.C. Before baking, the frozen dough was thawed at room temperature for 30 minutes and allowed to proof for 70 minutes. Baking at 195 deg.C for 15 min to obtain bread.
Example 2
The preparation method of the frozen dough improver comprises the following steps: o-carboxymethyl chitosan with a degree of substitution of 0.7 was added to a phosphate buffer solution with pH 5.5 to prepare an aqueous solution with a solid content of 1% and a viscosity of 300 m.Pa. Hydrolyzing the solution at 50 deg.C for 60 min, wherein the amount of chitosanase added per gram of O-carboxymethyl chitosan is 50 enzyme activity units. After the reaction is finished, heating the mixture by using an oil bath at 120 ℃ for 10 minutes, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product with the viscosity of 50 mPa.S. The product is mixed with flour ingredients, and the addition amount of the product is 0.4% of the mass of the flour. After blending, blocking, forming, freezing at-30 deg.C for 5 hr, and refrigerating at-20 deg.C. Before baking, the frozen dough was thawed at room temperature for 30 minutes and allowed to proof for 70 minutes. Baking at 195 deg.C for 15 min to obtain bread.
Example 3
The preparation method of the frozen dough improver comprises the following steps: o-carboxymethyl chitosan with a degree of substitution of 0.9 was added to a phosphate buffer solution with pH 5.5 to prepare an aqueous solution with a solid content of 1% and a viscosity of 500 m.Pa. Hydrolyzing the solution at 50 deg.C for 60 min, wherein the amount of chitosanase added per gram of O-carboxymethyl chitosan is 50 enzyme activity units. After the reaction is finished, heating the mixture by using an oil bath at 120 ℃ for 10 minutes, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product with the viscosity of 80 mPa.S. The product is mixed with flour ingredients, and the addition amount of the product is 0.4% of the mass of the flour. After blending, blocking, forming, freezing at-30 deg.C for 5 hr, and refrigerating at-20 deg.C. Before baking, the frozen dough was thawed at room temperature for 30 minutes and allowed to proof for 70 minutes. Baking at 195 deg.C for 15 min to obtain bread.
Example 4
The preparation method of the frozen dough improver comprises the following steps: o-carboxymethyl chitosan with a degree of substitution of 0.9 was added to a phosphate buffer solution with pH 5.5 to prepare an aqueous solution with a solid content of 1% and a viscosity of 500 m.Pa. Hydrolyzing the solution at 50 deg.C for 120 min, wherein the amount of chitosanase added per gram of O-carboxymethyl chitosan is 50 enzyme activity units. After the reaction is finished, heating the mixture by using an oil bath at 120 ℃ for 10 minutes, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product with the viscosity of 20 mPa.S. The product is mixed with flour ingredients, and the addition amount of the product is 0.4% of the mass of the flour. After blending, blocking, forming, freezing at-30 deg.C for 5 hr, and refrigerating at-20 deg.C. Before baking, the frozen dough was thawed at room temperature for 30 minutes and allowed to proof for 70 minutes. Baking at 195 deg.C for 15 min to obtain bread.
The sensory quality was evaluated in the form of a score, the total score was 100, the score criteria are shown in table 1, and higher scores indicate better sensory quality. The reduction in bread firmness indicates an improvement in starch retrogradation during freezing. The quality of the finished bread is influenced by the amount of freezable water and the amount of gluten free sulphydryl in the dough. The ice crystal particles formed in the frozen dough are smaller when the content of the freezable water is low, which is beneficial to protecting the macromolecular network structure of the dough, reducing the damage of disulfide bonds in the gluten protein during frozen storage and improving the eating quality such as specific volume, elasticity and the like of the bread. The blank was bread made without the addition of the freeze modifier.
TABLE 1 bread sensory Scoring standards
TABLE 2 dough and bread product index parameters for 30 days of freezing
In comparative examples 1-3 (Table 2), the higher the carboxymethylation level of chitosan under the same enzymatic hydrolysis conditions, the lower the freezable water content of the frozen dough, and the less the ice crystals damage the disulfide bond structure of the gluten proteins, as indicated by a decrease in the free thiol content of the gluten proteins. The obtained bread has improved sensory score and bread specific volume by 36.7%.
Comparing the blank with examples 3-4 (table 2), the higher the enzymatic hydrolysis degree of carboxymethyl chitosan, the lower the viscosity, the less the freezable water of the frozen dough, and the lower the free thiol content of the gluten protein, and the improved bread quality, under the same substitution degree conditions.
By the method, the bread processed by the frozen dough modifier has good elasticity, uniform surface color and no crack, and the bread core structure is soft. Meanwhile, the bread specific volume is increased, and the content of the water which can be frozen is reduced, so that the frozen dough improver can inhibit the deterioration of the quality of dough in the freezing process and prolong the shelf life of the dough.
The protective scope of the present invention is not limited to the above-described embodiments, and it is apparent that various modifications and variations can be made to the present invention by those skilled in the art without departing from the scope and spirit of the present invention. It is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.
Claims (4)
1. A preparation method of a facultative charge chitosan degradation product is characterized by comprising the following steps: dissolving O-carboxymethyl chitosan in a phosphate buffer solution with the pH value of 5.5 to prepare a high-molecular aqueous solution; hydrolyzing the solution at 30-80 deg.C for 30-180 min, wherein the amount of chitosanase added into each gram of O-carboxymethyl chitosan is 50 enzyme activity units; after the reaction is finished, heating the mixture for 5 to 10 minutes by using a 120 ℃ oil bath, and inactivating enzyme to obtain the amphoteric charge chitosan degradation product.
2. The method of claim 1, wherein the degradation product of amphoteric charged chitosan is prepared by the following steps: the substitution degree of the O-carboxymethyl chitosan for enzymolysis is between 0.5 and 0.9, the O-carboxymethyl chitosan is dissolved in a phosphate buffer solution to be prepared into a high-molecular aqueous solution with the solid content concentration of 1 percent and the viscosity of 200-500m.Pa, and the viscosity of the product obtained after enzymolysis is between 20 and 80 mPa.S.
3. The use of the product of claim 1 as a frozen dough conditioner, wherein said frozen dough conditioner comprises: the preparation method comprises the step of adding the amphoteric charge chitosan degradation product prepared by the preparation method into flour for preparing frozen dough, wherein the addition amount is 0.2-0.8%.
4. The use of the product of claim 3 as a frozen dough conditioner, wherein said frozen dough conditioner comprises: the addition amount is 0.4 percent of the mass of the flour.
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| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN107041399A (en) * | 2017-03-09 | 2017-08-15 | 华中农业大学 | The preparation method of sodium carboxymethylcellulose degradation product and its purposes as freezing flour-dough improver |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN107041399A (en) * | 2017-03-09 | 2017-08-15 | 华中农业大学 | The preparation method of sodium carboxymethylcellulose degradation product and its purposes as freezing flour-dough improver |
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| 王晓玲: "甲壳素和壳聚糖在食品工业中应用的新进展", 《食品研究与开发》 * |
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