CN113662171A - Chitosan-based microgel emulsifier - Google Patents
Chitosan-based microgel emulsifier Download PDFInfo
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- CN113662171A CN113662171A CN202110967243.2A CN202110967243A CN113662171A CN 113662171 A CN113662171 A CN 113662171A CN 202110967243 A CN202110967243 A CN 202110967243A CN 113662171 A CN113662171 A CN 113662171A
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- chitosan
- water
- parts
- carrageenan
- based microgel
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 95
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 46
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 claims abstract description 42
- 229920000617 arabinoxylan Polymers 0.000 claims abstract description 42
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 34
- 239000000679 carrageenan Substances 0.000 claims abstract description 30
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 30
- 229920001525 carrageenan Polymers 0.000 claims abstract description 30
- 229940113118 carrageenan Drugs 0.000 claims abstract description 30
- 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 claims abstract description 30
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 24
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 22
- 239000000194 fatty acid Substances 0.000 claims abstract description 22
- 229930195729 fatty acid Natural products 0.000 claims abstract description 22
- 235000011187 glycerol Nutrition 0.000 claims abstract description 22
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims abstract description 22
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 12
- 229960005150 glycerol Drugs 0.000 claims abstract description 8
- 235000013365 dairy product Nutrition 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007864 aqueous solution Substances 0.000 claims description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 235000015243 ice cream Nutrition 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 230000007935 neutral effect Effects 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000010902 straw Substances 0.000 claims description 6
- RBACIKXCRWGCBB-UHFFFAOYSA-N 1,2-Epoxybutane Chemical compound CCC1CO1 RBACIKXCRWGCBB-UHFFFAOYSA-N 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 5
- 239000002585 base Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 238000005119 centrifugation Methods 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- RQPZNWPYLFFXCP-UHFFFAOYSA-L barium dihydroxide Chemical class [OH-].[OH-].[Ba+2] RQPZNWPYLFFXCP-UHFFFAOYSA-L 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000002105 nanoparticle Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004005 microsphere Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000001338 self-assembly Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000012430 stability testing Methods 0.000 description 1
- 238000010972 statistical evaluation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a chitosan-based microgel emulsifier, which comprises the following components: chitosan derivative, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose. The invention also discloses a preparation method of the composition. According to the chitosan-based microgel emulsifier provided by the invention, the sodium carboxymethylcellulose and the carrageenan can wrap protein particles through electrostatic adsorption and steric hindrance acting force, the water-insoluble arabinoxylan can form a three-dimensional space network structure in a product system to prevent the protein particles from precipitating, and the addition of other chemical thickeners and emulsifiers can be reduced when the chitosan-based microgel emulsifier is applied to the preparation process of dairy products.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a chitosan-based microgel emulsifier.
Background
At the beginning of the 20 th century, Pickering found that solid particles having a colloidal size could be adsorbed at a two-phase interface to stabilize an emulsion, and such an emulsion was called Pickering emulsion, and such particles having an emulsifying action were called particulate emulsifiers. The types of the particle emulsifier comprise inorganic nano solid particles, organic/inorganic hybrid nano particles, polymer microspheres, microgels, macromolecular self-assembly nano particles and the like. The particle emulsifier is widely applied to the traditional fields of food, medicine, cosmetics and the like and the emerging fields of catalysis, preparation of novel materials and the like, and compared with the traditional micromolecule emulsifier, the prepared emulsion is more stable and has no toxicity of micromolecule migration. Therefore, the research and development of the particle emulsifier with simple preparation and good effect have very important significance.
Disclosure of Invention
Aiming at the defects of the existing food additive, the invention provides the chitosan-based microgel emulsifier which has good emulsification and simple preparation.
The purpose of the invention is realized by the following technical scheme:
the first purpose of the invention is to provide a chitosan-based microgel emulsifier, which comprises the following specific components:
a chitosan-based microgel emulsifier comprises the following components: chitosan derivative, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose.
Preferably, the chitosan derivative is hydroxybutyl chitosan; the preparation method comprises the following steps: dispersing chitosan powder in NaOH aqueous solution for alkalization, N2Protecting, performing microwave action for 18-24 h, filtering out redundant alkali liquor, and squeezing to obtain a solid matter; then adding the solid into an isopropanol aqueous solution, then adding a certain volume of 1, 2-butylene oxide, and carrying out microwave reaction; and after the reaction is finished, adjusting the pH value to be neutral, filtering out insoluble substances, adding ethanol, centrifuging, and drying in vacuum to obtain the hydroxybutyl chitosan.
Preferably, the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving plant straws, adding alkaline electrolyzed water, extracting in water bath at 40 ℃ for 2-4 h, then adding acid to adjust the pH value to be neutral, standing for 1-3 h, taking supernate, concentrating, centrifuging, adding ethanol, refrigerating at 4 ℃ in a refrigerator overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove the ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.
Preferably, the acid added in the preparation method of the water-insoluble arabinoxylan is glacial acetic acid; the volume fraction of ethanol added was 95%.
Preferably, the weight parts of the components are as follows: 10-20 parts of chitosan derivative, 7-14 parts of carrageenan, 0.1-0.4 part of sodium stearoyl lactylate, 0.2-0.5 part of glycerin fatty acid ester, 0.6-2.8 parts of water-insoluble arabinoxylan and 0.3-0.7 part of sodium carboxymethylcellulose.
Preferably, the weight parts of the components are as follows: 14-18 parts of chitosan derivative, 9-12 parts of carrageenan, 0.2-0.3 part of sodium stearoyl lactylate, 0.3-0.4 part of glycerin fatty acid ester, 1.5-2.0 parts of water-insoluble arabinoxylan and 0.4-0.6 part of sodium carboxymethylcellulose.
Preferably, the weight parts of the components are as follows: 16 parts of chitosan derivative, 10 parts of carrageenan, 0.25 part of sodium stearoyl lactylate, 0.35 part of glycerin fatty acid ester, 1.8 parts of water-insoluble arabinoxylan and 0.5 part of sodium carboxymethylcellulose.
The second purpose of the invention is to provide a preparation method of the chitosan-based microgel emulsifier, which comprises the following steps:
the preparation method of the chitosan-based microgel emulsifier comprises the following steps:
(1) weighing chitosan derivatives, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose in corresponding parts by weight;
(2) preparing chitosan derivative into chitosan base water solution with the weight of 2.5 percent, heating in water bath at 70 ℃, standing and defoaming; preparing 5 wt% of carrageenan aqueous solution according to the same method;
(3) mixing the chitosan-based aqueous solution and the carrageenan aqueous solution, adding sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose, heating in a water bath at 45 ℃, and shearing at a high speed of 15000-30000 rpm/min for 1-4 min to obtain the product.
The third purpose of the invention is to provide the application of the chitosan-based microgel emulsifier:
the chitosan-based microgel emulsifier can be applied to preparation of dairy products, such as yoghourt, cream, cheese, milk ice cream, milk slices and the like.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the chitosan-based microgel emulsifier provided by the invention, sodium carboxymethylcellulose and carrageenan can wrap protein particles through electrostatic adsorption and steric hindrance acting force, the wrapped protein particles play a certain role in preventing protein precipitation through electrostatic repulsion acting force, and the water-insoluble arabinoxylan can form a three-dimensional space network structure in a product system, so that the wrapped protein is locked in small network spaces to prevent the protein particle precipitation phenomenon.
2. The chitosan-based microgel emulsifier provided by the invention uses the water-insoluble arabinoxylan as the corn straw alkali solution extract, retains the characteristics of natural macromolecules of the water-insoluble arabinoxylan, has higher ferulic acid content, good water retention, viscosity, foam stability and oxidation resistance, and can reduce the addition of other chemical thickeners and emulsifiers when being applied to the preparation process of dairy products.
Detailed Description
To further illustrate the technical measures taken by the present invention and the effects thereof, the following detailed description is given with reference to preferred embodiments of the present invention.
Example 1
The chitosan-based microgel emulsifier comprises the following components in parts by weight: 10 parts of chitosan derivative, 7 parts of carrageenan, 0.1 part of sodium stearoyl lactylate, 0.2 part of glycerin fatty acid ester, 0.6 part of water-insoluble arabinoxylan and 0.3 part of sodium carboxymethylcellulose.
Wherein the chitosan derivative is hydroxybutyl chitosan, and the preparation method comprises the following steps: dispersing chitosan powder in NaOH aqueous solution for alkalization, N2Protecting, performing microwave action for 24h, filtering out excessive alkali liquor, and squeezing to obtain solid matter; then adding the solid into an isopropanol aqueous solution, then adding a certain volume of 1, 2-butylene oxide, and carrying out microwave reaction; and after the reaction is finished, adjusting the pH value to be neutral, filtering out insoluble substances, adding ethanol, centrifuging, and drying in vacuum to obtain the hydroxybutyl chitosan.
Wherein 500g of corn straws are crushed and sieved, a saturated barium hydroxide solution is added according to the material-liquid ratio of 1:5, water bath extraction is carried out for 2h at 40 ℃, then glacial acetic acid is added to adjust the pH value to be neutral, standing is carried out for 1h, supernatant liquid is taken and concentrated, centrifugation is carried out, 95% ethanol is added and the ethanol concentration is adjusted to be 70%, the mixture is placed in a refrigerator for refrigeration overnight at 4 ℃, precipitation is taken by centrifugation, the precipitate is dissolved again, insoluble substances are removed by centrifugation, ethanol is removed by evaporation, and freeze drying is carried out to obtain the water-insoluble arabinoxylan.
The preparation method of the chitosan-based microgel emulsifier comprises the following steps:
(1) weighing chitosan derivatives, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose in corresponding parts by weight;
(2) preparing chitosan derivative into chitosan base water solution with the weight of 2.5 percent, heating in water bath at 70 ℃, standing and defoaming; preparing 5 wt% of carrageenan aqueous solution according to the same method;
(3) mixing chitosan-based aqueous solution and carrageenan aqueous solution, adding sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose, heating in water bath at 45 deg.C, and shearing at 20000rpm/min for 3min to obtain the final product.
Example 2
The chitosan-based microgel emulsifier comprises the following components in parts by weight: 16 parts of chitosan derivative, 10 parts of carrageenan, 0.25 part of sodium stearoyl lactylate, 0.35 part of glycerin fatty acid ester, 1.8 parts of water-insoluble arabinoxylan and 0.5 part of sodium carboxymethylcellulose.
Wherein the chitosan derivative is hydroxybutyl chitosan, and the preparation method comprises the following steps: dispersing chitosan powder in NaOH aqueous solution for alkalization, N2Protecting, performing microwave action for 24h, filtering out excessive alkali liquor, and squeezing to obtain solid matter; then adding the solid into an isopropanol aqueous solution, then adding a certain volume of 1, 2-butylene oxide, and carrying out microwave reaction; and after the reaction is finished, adjusting the pH value to be neutral, filtering out insoluble substances, adding ethanol, centrifuging, and drying in vacuum to obtain the hydroxybutyl chitosan.
Wherein 500g of corn straws are crushed and sieved, a saturated barium hydroxide solution is added according to the material-liquid ratio of 1:5, water bath extraction is carried out for 2h at 40 ℃, then glacial acetic acid is added to adjust the pH value to be neutral, standing is carried out for 1h, supernatant liquid is taken and concentrated, centrifugation is carried out, 95% ethanol is added and the ethanol concentration is adjusted to be 70%, the mixture is placed in a refrigerator for refrigeration overnight at 4 ℃, precipitation is taken by centrifugation, the precipitate is dissolved again, insoluble substances are removed by centrifugation, ethanol is removed by evaporation, and freeze drying is carried out to obtain the water-insoluble arabinoxylan.
The preparation method of the chitosan-based microgel emulsifier comprises the following steps:
(1) weighing chitosan derivatives, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose in corresponding parts by weight;
(2) preparing chitosan derivative into chitosan base water solution with the weight of 2.5 percent, heating in water bath at 70 ℃, standing and defoaming; preparing 5 wt% of carrageenan aqueous solution according to the same method;
(3) mixing chitosan-based aqueous solution and carrageenan aqueous solution, adding sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose, heating in water bath at 45 deg.C, and shearing at 20000rpm/min for 3min to obtain the final product.
Example 3
The chitosan-based microgel emulsifier comprises the following components in parts by weight: 20 parts of chitosan derivative, 14 parts of carrageenan, 0.4 part of sodium stearoyl lactylate, 0.5 part of glycerin fatty acid ester, 2.8 parts of water-insoluble arabinoxylan and 0.7 part of sodium carboxymethylcellulose.
Wherein the chitosan derivative is hydroxybutyl chitosan, and the preparation method comprises the following steps: dispersing chitosan powder in NaOH aqueous solution for alkalization, N2Protecting, performing microwave action for 24h, filtering out excessive alkali liquor, and squeezing to obtain solid matter; then adding the solid into an isopropanol aqueous solution, then adding a certain volume of 1, 2-butylene oxide, and carrying out microwave reaction; and after the reaction is finished, adjusting the pH value to be neutral, filtering out insoluble substances, adding ethanol, centrifuging, and drying in vacuum to obtain the hydroxybutyl chitosan.
Wherein 500g of corn straws are crushed and sieved, a saturated barium hydroxide solution is added according to the material-liquid ratio of 1:5, water bath extraction is carried out for 2h at 40 ℃, then glacial acetic acid is added to adjust the pH value to be neutral, standing is carried out for 1h, supernatant liquid is taken and concentrated, centrifugation is carried out, 95% ethanol is added and the ethanol concentration is adjusted to be 70%, the mixture is placed in a refrigerator for refrigeration overnight at 4 ℃, precipitation is taken by centrifugation, the precipitate is dissolved again, insoluble substances are removed by centrifugation, ethanol is removed by evaporation, and freeze drying is carried out to obtain the water-insoluble arabinoxylan.
The preparation method of the chitosan-based microgel emulsifier comprises the following steps:
(1) weighing chitosan derivatives, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose in corresponding parts by weight;
(2) preparing chitosan derivative into chitosan base water solution with the weight of 2.5 percent, heating in water bath at 70 ℃, standing and defoaming; preparing 5 wt% of carrageenan aqueous solution according to the same method;
(3) mixing chitosan-based aqueous solution and carrageenan aqueous solution, adding sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose, heating in water bath at 45 deg.C, and shearing at 20000rpm/min for 3min to obtain the final product.
Comparative example 1
The same procedure as in example 2 was repeated, except that water-insoluble arabinoxylan was not contained.
Comparative example 2
The same procedure as in example 2 was repeated, except that water-soluble arabinoxylan was used in place of the water-insoluble arabinoxylan.
Comparative example 3
The same procedure as in example 2 was repeated, except that the weight part of the water-insoluble arabinoxylan was 0.3.
Comparative example 4
The procedure is as in example 2, except that it is prepared by hydrolysis using water-insoluble arabinoxylan.
Comparative example 5
The same procedure as in example 4 was repeated, except that chitosan was used instead of the chitosan derivative (hydroxybutyl chitosan).
The prepared chitosan-based microgel emulsifier is respectively applied to the preparation of ice cream, and the preparation process of the ice cream comprises the following steps: dissolving skimmed milk powder in water, adding sucrose, maltose syrup, carrageenan and guar gum, and dissolving to obtain water solution. Meanwhile, fat is heated, and the chitosan-based microgel emulsifier prepared in examples 1 to 3 and comparative examples 1 to 5 is dissolved therein to obtain an oil solution. The aqueous and oil solutions are then mixed. Then sterilizing at 85 deg.C for 15min, homogenizing at 65 deg.C under 18-19 Mpa, cooling the emulsion to 2-4 deg.C, aging at 2-4 deg.C for 4 hr, freezing the aging liquid in ice cream machine, and hardening the soft ice cream at-18 deg.C for more than 4 hr.
The following tests were carried out on 8 groups of ice cream samples obtained with the same process conditions, with the same addition of chitosan-based microgel emulsifier (added at 0.2% of the mass of the ice cream):
product stability testing
The 8 groups of ice cream samples were subjected to sensory evaluation, the sensory evaluation criteria being shown in table 1:
TABLE 1 sensory evaluation criteria
A group of 20 persons was used as an evaluation group, the evaluation results of each group of ice cream samples were the average of 20 members, and the statistical evaluation results are shown in Table 2:
TABLE 2 sensory evaluation test results
| Outer shape | Taste of the product | |
| Example 1 | 9.6 | 9.4 |
| Example 2 | 10 | 9.8 |
| Example 3 | 9.3 | 9.5 |
| Comparative example 1 | 7.2 | 7.4 |
| Comparative example 2 | 8.3 | 7.9 |
| Comparative example 3 | 7.7 | 8.1 |
| Comparative example 4 | 7.3 | 7.6 |
| Comparative example 5 | 8.6 | 8.7 |
As can be seen from tables 1 and 2, the chitosan-based microgel emulsifier prepared in examples 1 to 3 is excellent in appearance and mouthfeel of products prepared by applying the chitosan-based microgel emulsifier to ice cream, and the chitosan-based microgel emulsifier provided by the invention can keep the appearance of the ice cream in a stable state and improve the mouthfeel. The appearance and taste scores of the comparative examples 1-4 are lower than those of the examples 1-3, which shows that the water insolubility of the water insoluble arabinoxylan, the preparation method and the proportion of the water insoluble arabinoxylan in the chitosan microgel emulsifier have important influence on the functions of the emulsifier; comparative example 5 shows that the chitosan derivative, i.e., hydroxybutyl chitosan, is beneficial to improving the performance of the chitosan-based microgel emulsifier.
The above description is only for the specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto, and other modifications or equivalent substitutions made by the technical solution of the present invention by the ordinary skilled in the art should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solution of the present invention.
Claims (9)
1. The chitosan-based microgel emulsifier is characterized by comprising the following components: chitosan derivative, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose.
2. The chitosan-based microgel emulsifier according to claim 1, wherein the chitosan derivative is hydroxybutyl chitosan; the preparation method comprises the following steps: dispersing chitosan powder in NaOH aqueous solution for alkalization, N2Protecting, performing microwave action for 18-24 h, filtering out redundant alkali liquor, and squeezing to obtain a solid matter; then adding the solid into an isopropanol aqueous solution, then adding a certain volume of 1, 2-butylene oxide, and carrying out microwave reaction; and after the reaction is finished, adjusting the pH value to be neutral, filtering out insoluble substances, adding ethanol, centrifuging, and drying in vacuum to obtain the hydroxybutyl chitosan.
3. The chitosan-based microgel emulsifier according to claim 1, wherein the water-insoluble arabinoxylan is prepared by the method comprising: crushing and sieving plant straws, adding alkaline electrolyzed water, extracting in water bath at 40 ℃ for 2-4 h, then adding acid to adjust the pH value to be neutral, standing for 1-3 h, taking supernate, concentrating, centrifuging, adding ethanol, refrigerating at 4 ℃ in a refrigerator overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove the ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.
4. The chitosan-based microgel emulsifier according to claim 3, wherein the acid added in the preparation method of the water-insoluble arabinoxylan is glacial acetic acid; the volume fraction of ethanol added was 95%.
5. The chitosan-based microgel emulsifier according to claim 1, wherein the weight parts of the components are as follows: 10-20 parts of chitosan derivative, 7-14 parts of carrageenan, 0.1-0.4 part of sodium stearoyl lactylate, 0.2-0.5 part of glycerin fatty acid ester, 0.6-2.8 parts of water-insoluble arabinoxylan and 0.3-0.7 part of sodium carboxymethylcellulose.
6. The chitosan-based microgel emulsifier according to claim 1, wherein the weight parts of the components are as follows: 14-18 parts of chitosan derivative, 9-12 parts of carrageenan, 0.2-0.3 part of sodium stearoyl lactylate, 0.3-0.4 part of glycerin fatty acid ester, 1.5-2.0 parts of water-insoluble arabinoxylan and 0.4-0.6 part of sodium carboxymethylcellulose.
7. The chitosan-based microgel emulsifier according to claim 1, wherein the weight parts of the components are as follows: 16 parts of chitosan derivative, 10 parts of carrageenan, 0.25 part of sodium stearoyl lactylate, 0.35 part of glycerin fatty acid ester, 1.8 parts of water-insoluble arabinoxylan and 0.5 part of sodium carboxymethylcellulose.
8. A method for preparing a chitosan-based microgel emulsifier according to any one of claims 1 to 7, comprising the steps of:
weighing chitosan derivatives, carrageenan, sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose in corresponding parts by weight;
preparing chitosan derivative into chitosan base water solution with the weight of 2.5 percent, heating in water bath at 70 ℃, standing and defoaming; preparing 5 wt% of carrageenan aqueous solution according to the same method;
mixing the chitosan-based aqueous solution and the carrageenan aqueous solution, adding sodium stearoyl lactylate, glycerin fatty acid ester, water-insoluble arabinoxylan and sodium carboxymethylcellulose, heating in a water bath at 45 ℃, and shearing at a high speed of 15000-30000 rpm/min for 1-4 min to obtain the product.
9. Use of a chitosan-based microgel emulsifier according to any one of claims 1 to 7 in the preparation of dairy products including yoghurt, cream, cheese, milk ice cream, milk flakes.
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| CN116284498A (en) * | 2023-05-23 | 2023-06-23 | 中国农业大学 | Hydroxybutyl chitosan and application thereof |
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