CN115926012B - Garlic skin modified polysaccharide and preparation method and application thereof - Google Patents
Garlic skin modified polysaccharide and preparation method and application thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of foods, and particularly relates to garlic skin modified polysaccharide, and a preparation method and application thereof. The preparation method of the garlic skin modified polysaccharide comprises the following steps: reacting the insoluble polysaccharide of Bulbus Allii with H 2O2 solution with pH of 10-12 in constant temperature water bath, cooling, adjusting pH to neutrality, ultrasonic treating, centrifuging, and precipitating supernatant to obtain the modified polysaccharide of Bulbus Allii. The foaming capacity of the garlic skin modified polysaccharide prepared by the preparation method can reach 170.89 +/-0.68 percent, which is far higher than the foaming capacity (53.78 +/-0.42 percent) of garlic skin soluble polysaccharide and the foaming capacity (71.10 +/-0.79 percent) of egg white; and the foam stability is not obviously different from that of the garlic skin soluble polysaccharide and the egg white liquid, and the garlic skin soluble polysaccharide and the egg white liquid can be used as a good foaming agent.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to garlic skin modified polysaccharide, and a preparation method and application thereof.
Background
Food foaming agents are one type of functional additive often used in food manufacture. Among the current types of food foaming agents, mainly animal proteins, vegetable proteins and polysaccharides are included. However, animal proteins such as egg white have a high cholesterol content and a limited foaming capacity (e.g., about 70% of egg white); most vegetable proteins and polysaccharides are not strong in foaming capacity and are generally lower than egg white liquid.
For example, the prior patent with publication number CN 107467111A discloses an enteromorpha polysaccharide foaming agent, a preparation method and application, the enteromorpha polysaccharide foaming agent comprises a foaming active ingredient and an auxiliary ingredient, the foaming active ingredient consists of enteromorpha polysaccharide with molecular weight of 10-150kDa and egg white protein freeze-dried powder, wherein the percentage of the enteromorpha polysaccharide is 1% -100%, and the percentage of the egg white protein freeze-dried powder is 0% -99%. The highest foaming capacity of the enteromorpha polysaccharide foaming agent in the patent is about 110%, and the food preparation with high foamability requirement cannot be met.
Therefore, it is necessary to dig a substance having a high foaming ability as a foaming agent for food production.
Disclosure of Invention
In view of the above problems, an object of the present invention is to provide a method for preparing a modified polysaccharide of garlic skin, which is characterized in that the modified polysaccharide of garlic skin is prepared by modifying insoluble polysaccharide of garlic skin, and the foaming capacity of the prepared modified polysaccharide of garlic skin is significantly higher than that of soluble polysaccharide of garlic skin and egg white liquid, and the modified polysaccharide of garlic skin can be used as a food foaming agent with high foamability.
In order to achieve the above purpose, the present invention may adopt the following technical scheme:
The invention provides a preparation method of garlic skin modified polysaccharide, which comprises the following steps: reacting the insoluble polysaccharide of Bulbus Allii with H 2O2 solution with pH of 10-12 in constant temperature water bath, cooling, adjusting pH to neutrality, ultrasonic treating, centrifuging, and precipitating supernatant to obtain the modified polysaccharide of Bulbus Allii.
The invention also provides a garlic skin modified polysaccharide prepared by the preparation method, which comprises the following components in percentage by mass: neutral sugar 30.02% ± 0.15%, galacturonic acid 42.86% ± 0.42%, reducing sugar 0.78% ± 0.02% and protein 4.20% ± 0.02%.
In a further aspect, the invention provides the use of the garlic Pi Gaixing polysaccharide as described above as a food foaming agent.
The beneficial effects of the invention include:
(1) The foaming capacity of the garlic skin modified polysaccharide provided by the invention can reach 170.89 +/-0.68 percent, which is far higher than the foaming capacity (53.78 +/-0.42 percent) of garlic skin soluble polysaccharide and the foaming capacity (71.10 +/-0.79 percent) of egg white liquid; the foam stability is not obviously different from that of the garlic skin soluble polysaccharide and the egg white liquid, and the garlic skin soluble polysaccharide and the egg white liquid can be used as a good foaming agent;
(2) In the preparation method of the garlic skin modified polysaccharide, the yield of the garlic skin modified polysaccharide prepared from garlic can reach more than 19%, and the yield is higher.
Drawings
FIG. 1 is a graph showing the effect of reaction pH on yield of garlic skin modified polysaccharide;
FIG. 2 is a graph showing the effect of reaction temperature on yield of garlic skin modified polysaccharide;
FIG. 3 is a graph showing the effect of H 2O2 concentration on the yield of garlic skin modified polysaccharide;
FIG. 4 shows the effect of reaction pH and reaction temperature interactions on the yield of garlic skin modified polysaccharide a;
FIG. 5 shows the effect b of reaction pH and reaction temperature interactions on the yield of garlic skin modified polysaccharide;
FIG. 6 shows the effect of interaction between reaction pH and H 2O2 concentration on yield of garlic skin modified polysaccharide a;
FIG. 7 is a graph showing the effect b of interaction between reaction pH and H 2O2 concentration on yield of garlic skin modified polysaccharide;
FIG. 8 shows the effect a of interaction between reaction temperature and H 2O2 concentration on yield of garlic skin modified polysaccharide;
FIG. 9 shows the effect b of interaction between reaction temperature and H 2O2 concentration on yield of garlic skin modified polysaccharide.
Detailed Description
The examples are presented for better illustration of the invention, but the invention is not limited to the examples. Those skilled in the art will appreciate that various modifications and adaptations of the embodiments described above are possible in light of the above teachings and are intended to be within the scope of the invention.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. Unless the context clearly differs, singular forms of expression include plural forms of expression. As used herein, it is understood that terms such as "comprising," "having," "including," and the like are intended to indicate the presence of a feature, number, operation, component, part, element, material, or combination. The terms of the present invention are disclosed in the specification and are not intended to exclude the possibility that one or more other features, numbers, operations, components, elements, materials or combinations thereof may be present or added. As used herein, "/" may be interpreted as "and" or "as appropriate.
The embodiment of the invention provides a preparation method of the garlic skin modified polysaccharide, which comprises the following steps: reacting the insoluble polysaccharide of Bulbus Allii with H 2O2 solution with pH of 10-12 in constant temperature water bath, cooling, adjusting pH to neutrality, ultrasonic treating, centrifuging, and precipitating supernatant to obtain the modified polysaccharide of Bulbus Allii.
Garlic (alliumsativuml.) has been consumed for over 5000 years as an important component of spices and diets. China is the largest garlic export country in the world, the export amount accounts for 75% -80% of the world garlic trade amount, and the dehydrated garlic slices are main export processed products. The garlic skin is used as a main byproduct generated in garlic processing, the yield of the garlic skin can be 10% -30% of the total amount of the garlic, and the garlic skin contains various active ingredients such as saccharides, proteins, minerals, polyphenols and the like, wherein the saccharide is one of the main active ingredients. Researches show that 61.90% -72.01% of insoluble polysaccharide exists in the garlic skin, and the existence of a large amount of insoluble polysaccharide limits the development and utilization of the garlic skin, so that the garlic skin is always discarded or burnt, and resource waste and environmental pollution are caused to a certain extent. Therefore, the problem of resource waste and environmental pollution can be solved and the utilization value of byproducts can be improved by modifying the insoluble polysaccharide in the garlic skin into the soluble polysaccharide.
In the preparation method of the garlic skin modified polysaccharide, the operations of cooling, adjusting the pH to be neutral, ultrasonic treatment, centrifugation, precipitation and the like are all conventional operations known in the art. In some embodiments, adjusting the pH to neutral can be performed using NaOH solution and HCl solution; in some embodiments, the ultrasound may comprise: ultrasonic extracting at 300W 30 deg.C for 30min; in some embodiments, centrifuging may include: centrifuge at 3500r/min for 20min. It should also be understood that precipitation is typically followed by freezing and drying.
In the preparation method of the garlic skin modified polysaccharide, H 2O2 has good effects in improving the hydration property of cellulose, increasing hemicellulose dissolution, removing insoluble polysaccharide such as lignin and the like, and can increase the solubility, molecular weight, viscosity and biological activity of the modified polysaccharide. The invention has obvious effect when applied to the modification of garlic skin insoluble polysaccharide.
In the preparation method of the garlic skin modified polysaccharide, the method known in the art for obtaining the garlic skin modified polysaccharide by precipitation of the supernatant fluid can be used for example, the garlic skin modified polysaccharide can be precipitated by selecting ethanol with the mass concentration of 80% (the polysaccharide is insoluble in the ethanol with the mass concentration of 80%), and the ethanol has strong volatility and is easy to remove.
In the preparation method of the garlic skin modified polysaccharide, the garlic skin insoluble polysaccharide is prepared by the existing method by taking garlic as a raw material.
In some embodiments, the pH of the H 2O2 solution is 11.3 or 11.34 in the above method for preparing the garlic skin modified polysaccharide. It should be noted that the pH of the H 2O2 solution is one of the key factors affecting the yield of the garlic skin modified polysaccharide, and when the pH of the H 2O2 solution is less than 10, the yield is lower; along with the increase of pH, OH in the liquid increases, so that the breaking of insoluble polysaccharide sugar chains is promoted, and the yield of soluble polysaccharide is further increased, but when the reaction pH is more than 12, the optimal oxidation activity range of OH is exceeded, and the ineffective decomposition of H 2O2 is further increased, so that the yield of soluble polysaccharide is reduced. The pH is selected to be 10-12, such as 10.5, 11 or 11.5, etc. in the present invention; and through response surface test, the pH can be preferably 11.3 or 11.34, the yield is higher, wherein, when the pH is 11.34, the highest yield can be achieved; for practical purposes, the pH is typically set to 11.3.
In some embodiments, the temperature of the thermostatic water bath is 50-70 ℃. It should be noted that the temperature of the constant-temperature water bath is one of factors influencing the yield of the garlic skin modified polysaccharide, and when the water bath temperature is lower than 50 ℃, the insoluble polysaccharide structure of the garlic skin is tightly combined, so that the oxidation reaction is difficult to occur; after the temperature is raised, the insoluble polysaccharide structure of the garlic skin becomes loose and expanded, hydrogen bonds of the insoluble polysaccharide structure are easier to break, the decomposition efficiency of H 2O2 for decomposing to generate OH is greatly increased, the oxidation reaction rate is accelerated, and the yield of the garlic skin modified polysaccharide is also increased; however, when the temperature is higher than 70 ℃, the activity of the modified polysaccharide is damaged, the instability of H 2O2 is increased, and the production cost is increased, so that the water bath temperature in the invention can be set to be 50-70 ℃, such as 55 ℃, 60 ℃ or 65 ℃. Through response surface test, the temperature of the constant-temperature water bath can be preferably 66.41 ℃ or 66 ℃, and the yield of garlic skin modified polysaccharide at the water bath temperature is higher, wherein the yield is highest when the water bath temperature is 66.41 ℃, and the temperature is generally 66 ℃ for practical application.
In some embodiments, the preparation method of the garlic skin modified polysaccharide comprises the step of preparing the solution of H 2O2 with a mass concentration of 2% -4%. It should be noted that the quality concentration of the H 2O2 solution also affects the yield of the garlic skin modified polysaccharide, and when the quality concentration of the H 2O2 is less than 2%, the degradation degree of the garlic skin insoluble polysaccharide is lower, and the yield is lower; the higher the mass concentration of H 2O2 is, the more OH is provided, the more the degradation degree of garlic skin insoluble polysaccharide is, but the invalid decomposition phenomenon of H 2O2 is aggravated along with the increase of the concentration beyond a certain concentration range (more than 4 percent), meanwhile, the hydrogen peroxide has strong corrosiveness, residues are easy to generate when the concentration is too large, a large amount of water is needed for washing, and the problems of food safety, resource waste and the like are caused. The mass concentration of the H 2O2 solution in the present invention may thus be set in the range of 2% -4%, such as 2.5%, 3% or 3.5 etc. Through the response surface test, the mass concentration of the H 2O2 solution can be preferably 3.39% or 3.4%, the yield is highest when the mass concentration is 3.39%, and for practical application, the mass concentration of H 2O2 can be generally selected to be 3.4%.
In some embodiments, in the preparation method of the garlic skin modified polysaccharide, the process conditions may be as follows: the pH value of the H 2O2 solution is 11.34, the constant-temperature water bath temperature is 66.41 ℃, the mass concentration of the H 2O2 solution is 3.39%, and the yield of the garlic skin modified polysaccharide can reach 20.99%; for practical convenience, it may be preferable to: the pH value of the H 2O2 solution is 11.3, the constant-temperature water bath temperature is 66 ℃, the mass concentration of the H 2O2 solution is 3.4%, and the yield of the garlic skin modified polysaccharide can reach 20.70+/-0.94%. In addition, the foaming capacity of the prepared garlic skin modified polysaccharide can reach 170.89 percent+/-0.68 percent, which is far higher than that of egg white liquid and garlic skin soluble polysaccharide.
Another embodiment of the invention provides a garlic skin modified polysaccharide prepared by the preparation method. It should be noted that the garlic skin modified polysaccharide in the present invention is mainly neutral sugar and galacturonic acid, and its foaming capacity is far higher than that of garlic skin soluble polysaccharide and egg white liquid.
In some embodiments, the garlic Pi Gaixing polysaccharide comprises, by mass: neutral sugar 30.02% ± 0.15%, galacturonic acid 42.86% ± 0.42%, reducing sugar 0.78% ± 0.02% and protein 4.20% ± 0.02%. The garlic skin modified polysaccharide also comprises about 20% of non-sugar non-protein substances. The foaming capacity of the garlic skin modified polysaccharide can reach 170.89 +/-0.68%, while the foaming capacity of the garlic skin soluble polysaccharide is only 53.78 +/-0.42%, and the foaming capacity of the egg white liquid is only 71.10 +/-0.79%.
In another embodiment, the invention provides an application of the garlic Pi Gaixing polysaccharide as a food foaming agent. The garlic skin modified polysaccharide has good foaming capacity, and the components in the garlic skin modified polysaccharide are edible, so that the garlic skin modified polysaccharide is safe and reliable, and can be used as a food foaming agent, for example, the garlic skin modified polysaccharide can be applied to foods or drinks such as cakes, breads, aerated candies, ice cream, whipped cream or beer.
For a better understanding of the present invention, the content of the present invention is further elucidated below in connection with the specific examples, but the content of the present invention is not limited to the examples below.
In the following examples, garlic skin insoluble polysaccharides were prepared according to the following steps: drying Bulbus Allii skin, pulverizing, sieving with 60 mesh sieve, adding 20 times of distilled water, crushing tissue with disperser for 8min, ultrasonic treating at 300W30deg.C for 30min, soaking in 90 deg.C constant temperature water bath for 40min, and standing overnight; centrifuging at 3500r/min for 20min, concentrating the supernatant with rotary evaporator, precipitating with 80% ethanol, and lyophilizing the precipitate to obtain garlic skin soluble polysaccharide; the precipitate obtained by centrifugation is referred to GB 5009.88-2014 determination of dietary fiber in food to prepare the garlic skin insoluble polysaccharide.
In the following examples, garlic Pi Gaixing polysaccharide yield measurements were performed as follows: the garlic skin is weighed (accurate to 1mg, recorded as W 1) and dried to prepare garlic skin modified polysaccharide, the quality of the garlic skin modified polysaccharide is recorded (recorded as W 2), and the product yield is calculated according to a formula ①:
Product yield (%) = (W 2/W1)×100①).
Example 1 preparation of Garlic skin modified polysaccharide one-factor test
(1) Influence of reaction pH on yield of garlic skin modified polysaccharide
Weighing 1g of the prepared garlic skin insoluble polysaccharide, respectively adding H 2O2 solutions with the concentration of 3 percent and the pH of 9, 10, 11, 12 and 13 according to the feed-liquid ratio of 1:20 (g/mL), respectively carrying out water bath for 2 hours in a constant-temperature water bath kettle with the temperature of 50 ℃, cooling to room temperature, and then regulating the pH of a sample solution to be neutral by using a 5mol/LNaOH solution and an HCl solution; extracting with 30deg.C ultrasonic wave 300W for 30min, centrifuging with a 3500r/min centrifuge for 20min, collecting supernatant, adding absolute ethanol to 80% ethanol concentration, standing overnight, collecting precipitate, lyophilizing to obtain Bulbus Allii skin modified polysaccharide, weighing, and calculating the yield according to the above method.
The yields of the garlic skin modified polysaccharide obtained at pH 9-13 are shown in figure 1, respectively, and as can be seen from figure 1, the yields of the garlic skin modified polysaccharide gradually increase with increasing pH when pH is 9-11; when the pH is 11, the yield reaches the maximum value of 19.56+/-0.16%; when the pH is 11-13, the yield of the garlic skin modified polysaccharide gradually decreases with the increase of the pH.
Mainly because H 2O2 can decompose under alkaline condition to form hydrogen peroxide ion (H 2O2+OH-＝H2O+HOO-),HOO- can further react with H 2O2 to generate hydroxyl radical (OH) and superoxide anion radical (O 2-), when the reaction pH is increased, OH in the solution is increased, so that the sugar chain breakage of insoluble polysaccharide is promoted, and the yield of soluble polysaccharide is increased, but when the reaction pH is too high, the optimal oxidation activity range of OH is exceeded, the ineffective decomposition of H 2O2 is aggravated, and the yield of soluble polysaccharide is reduced, so that the pH range is 10-12, and the preferred pH is 11.
(2) Influence of the reaction temperature on the yield of garlic skin modified polysaccharide
Weighing 1g of the prepared garlic skin insoluble polysaccharide, respectively adding H 2O2 solution with the concentration of 3% and the pH of 11 according to the feed-liquid ratio of 1:20 (g/mL), respectively carrying out water bath for 2 hours at the constant temperature of 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ in a water bath kettle, cooling to room temperature, and then regulating the pH of a sample solution to be neutral by using 5mol/LNaOH solution and HCl solution; the subsequent operation is the same as (1).
The yields of the garlic skin modified polysaccharide prepared at different water bath temperatures are respectively shown in figure 2, and as can be seen from figure 2, the yield of the garlic skin modified polysaccharide is increased along with the continuous increase of the temperature, the increasing trend is gradually remarkable, and when the reaction temperature is 70 ℃, the yield of the garlic skin modified polysaccharide reaches 20.32% +/-0.22%.
The garlic skin insoluble polysaccharide structure is tightly combined at a lower temperature, so that the oxidation reaction is difficult to occur; after the temperature is raised, the insoluble polysaccharide structure of the garlic skin becomes loose and expanded, hydrogen bonds of the insoluble polysaccharide structure are easier to break, the decomposition efficiency of H 2O2 for decomposing to generate OH is greatly increased, the oxidation reaction rate is accelerated, and the yield of the garlic skin modified polysaccharide is also increased. However, the temperature range of 50-70 ℃ is selected in the invention, considering that higher temperatures would impair the activity of the modified polysaccharide and increase the instability of H 2O2 and also increase the production cost.
(3) Effect of H 2O2 concentration on yield of Garlic skin modified polysaccharide
Weighing 1g of garlic skin insoluble polysaccharide, respectively adding H 2O2 solution with the concentration of 1%, 2%, 3%, 4% and 5% and the pH of 11 according to the feed-liquid ratio of 1:20 (g/mL), carrying out water bath for 2 hours in a constant-temperature water bath kettle with the temperature of 50 ℃, cooling to room temperature, and regulating the pH of a sample solution to be neutral by using a 5mol/LNaOH solution and an HCl solution; the subsequent operation is the same as (1).
As can be seen from fig. 3, when the concentration of H 2O2 is less than 3%, the yield of the garlic skin modified polysaccharide gradually increases with the increase of temperature, when the concentration of H 2O2 is equal to 3%, the yield of the garlic skin modified polysaccharide reaches a larger value, and when the concentration of H 2O2 is greater than 3%, the yield change of the garlic skin modified polysaccharide is insignificant, and the increasing trend gradually becomes gentle.
The problem is that the higher the concentration of H 2O2 solution is, the more OH is provided, the more the degradation degree of garlic skin insoluble polysaccharide is, but the ineffective decomposition phenomenon of H 2O2 is aggravated along with the increase of the concentration beyond a certain concentration range, meanwhile, the hydrogen peroxide has strong corrosiveness, residues are easy to generate when the concentration is too large, a large amount of water is needed for washing, and the problems of food safety, resource waste and the like are caused. Therefore, the mass concentration range of the H 2O2 solution in the invention can be selected to be 2-4%.
Example 2 response surface optimization test
Based on the single factor test in example 1, a three-factor and three-level Box-Behnken Design was performed on pH (A), temperature (B) and H 2O2 concentration (C) by using Design-experiment, and the yield of garlic skin modified polysaccharide was used as a response value. Modification conditions of garlic skin insoluble polysaccharide are optimized, and the response surface test factor level is shown in table 1.
TABLE 1 response surface test factor level
The response surface test design and results of the garlic skin modified polysaccharide are shown in Table 2. According to the test data, performing multiple regression fitting by using Design-Expert software to obtain a regression equation taking the garlic skin modified polysaccharide yield Y as a response value: y=20.59+1.08a+0.49b+0.34c-0.13 AB-0.11ac+0.24bc-1.40A 2-0.42B2-0.59C2
TABLE 2 response surface test design and results
| Numbering device | A | B | C | Yield of garlic skin modified polysaccharide (%) |
| 1 | -1 | -1 | 0 | 16.98 |
| 2 | 1 | -1 | 0 | 19.54 |
| 3 | 0 | -1 | -1 | 18.97 |
| 4 | 0 | -1 | 1 | 19.27 |
| 5 | -1 | 1 | 0 | 18.26 |
| 6 | 1 | 1 | 0 | 20.30 |
| 7 | 0 | 1 | -1 | 19.41 |
| 8 | 0 | 1 | 1 | 20.68 |
| 9 | -1 | 0 | -1 | 17.19 |
| 10 | 1 | 0 | -1 | 19.42 |
| 11 | -1 | 0 | 1 | 18.00 |
| 12 | 1 | 0 | 1 | 19.79 |
| 13 | 0 | 0 | 0 | 20.60 |
| 14 | 0 | 0 | 0 | 20.51 |
| 15 | 0 | 0 | 0 | 20.85 |
| 16 | 0 | 0 | 0 | 20.26 |
| 17 | 0 | 0 | 0 | 20.73 |
(1) Analysis of variance
The analysis of variance results are shown in table 3, the model term (P < 0.0001) is extremely significant and the mismatch term (p=0.7421 > 0.05) is not significant, indicating that the model fitting degree is good; the model R 2 = 0.9888 is relatively close to R 2 Adj = 0.9745, and the signal to noise ratio is 23.889 (> 4), which shows that the regression equation has high reliability and small test error, so that the modification condition of the garlic skin insoluble polysaccharide can be optimized and predicted by using the model.
TABLE 3 regression model analysis of variance
Note that: * Represents extremely significant, represents significant,/represents insignificant
From the above Table 3, the primary terms A, B and C have a very significant effect on the yield of garlic skin modified polysaccharide; the interaction item BC has obvious influence on the yield of the garlic skin modified polysaccharide, and the influence of AB and AC on the yield of the garlic skin modified polysaccharide is not obvious; the quadratic terms A 2、B2 and C 2 have very obvious influence on the yield of the garlic skin modified polysaccharide; the F value shows that the main factors affecting the yield of the garlic skin modified polysaccharide are A > B > C in the main and secondary order, namely the concentration of reaction pH > reaction temperature > H 2O2.
(2) Interaction analysis
According to the regression equation, a response surface diagram and a contour diagram of the influence of the reaction pH, the reaction temperature and the concentration of H 2O2 on the yield of the garlic skin modified polysaccharide are obtained: as can be seen from fig. 4 and 5, when the concentration of H 2O2 is fixed, the yield of garlic Pi Gaixing polysaccharide increases and then becomes gentle with the increase of the reaction pH and temperature; as can be seen from fig. 6 and 7, when the reaction temperature is fixed, the yield of the garlic Pi Gaixing polysaccharide increases and then decreases with the increase of the reaction pH and the H 2O2 concentration; as can be seen from fig. 8 and 9, the yield of garlic Pi Gaixing polysaccharide increases with the increase of the reaction temperature and the concentration of the H 2O2 solution when the reaction pH is fixed.
The regression model and the response surface are analyzed, and the optimal process conditions of the H 2O2 modified garlic skin insoluble polysaccharide are determined as follows: the pH value is 11.34, the temperature is 66.41 ℃, the H 2O2 concentration is 3.39%, and the maximum predicted value of the yield of the garlic skin modified polysaccharide under the condition is 20.99%. The optimal predicted experimental conditions are adjusted in view of actual experimental operability: the pH value is 11.3, the temperature is 66 ℃, the H 2O2 concentration is 3.4 percent, the verification experiment is carried out under the condition, the actual yield of the garlic skin modified polysaccharide is 20.70+/-0.94 percent, the error is 1.38 percent, and the experimental value is basically consistent with the theoretical value; the result shows that the model can effectively predict the optimal technological condition of H 2O2 on the modification of garlic skin insoluble polysaccharide.
EXAMPLE 3 Garlic skin-modified polysaccharide and Garlic skin-soluble polysaccharide Main constituent
In the following examples, the neutral sugar, galacturonic acid, reducing sugar and protein content of garlic Pi Gaixing polysaccharide and garlic skin soluble polysaccharide were measured using the "phenol sulfuric acid method", "carbazole sulfate method", "DNS method" and "Coomassie Brilliant blue method", respectively, in the measurement of the main components.
The main component contents of the garlic skin modified polysaccharide and the garlic skin soluble polysaccharide are shown in Table 4.
TABLE 4 content of garlic skin-modified polysaccharide and garlic skin-soluble polysaccharide as main component
| Neutral sugar (%) | Galacturonic acid (%) | Reducing sugar (%) | Protein (%) | |
| Garlic skin modified polysaccharide | 30.02±0.15 | 42.86±0.42 | 0.78±0.02 | 4.20±0.02 |
| Garlic skin soluble polysaccharide | 61.81±0.31 | 13.07±0.09 | 3.74±0.05 | 0.85±0.02 |
From the above Table 4, it is clear that the content of galacturonic acid (42.86.+ -. 0.42%) in the garlic skin modified polysaccharide is higher than the content of neutral sugar (30.02.+ -. 0.15%), indicating that H 2O2 modifies the insoluble garlic skin polysaccharide to form acidic soluble polysaccharide; the content of neutral sugar in the garlic skin soluble polysaccharide (61.81 +/-0.31%) is higher than the content of galactose (13.07+/-0.09%), which shows that the garlic skin soluble polysaccharide mainly consists of neutral polysaccharide. And the results of neutral sugar and galacturonic acid content indicate that the purity of both polysaccharides (about 74%) is higher.
The content of reducing sugar (0.78+/-0.02%) in the garlic skin modified polysaccharide is extremely low, which indicates that the garlic skin modified polysaccharide mainly consists of large molecular weight long-chain non-reducing polysaccharide, and is probably caused by oxidation of terminal reducing sugar into acid sugar residues. The content of reducing sugar in the garlic skin soluble polysaccharide (3.74 + -0.05%) suggests that it may contain a part of the small molecular weight polysaccharide and that the terminal sugar residues of the polysaccharide are reducing sugars. The protein content (4.20+/-0.02%) of the garlic skin modified polysaccharide is higher than that of the garlic skin soluble polysaccharide (0.85+/-0.02%), and the existence of the protein has a certain auxiliary effect on foamability.
EXAMPLE 4 foamability of Garlic skin modified polysaccharide
Taking 0.5g of garlic skin modified polysaccharide (pH 11.3, temperature 66 ℃, H 2O2 mass concentration 3.4%) and garlic skin soluble polysaccharide prepared in the above way respectively, putting the garlic skin modified polysaccharide and the garlic skin soluble polysaccharide into 50mL of distilled water, adjusting the pH to 7, measuring the initial volume of the solution (marked as V 1), measuring the foam volume (marked as V 2) just after stirring for 1min at high speed, and recording the foam volume (marked as V 3) after standing for 20min, and taking egg white liquid as a control; the foaming capacity is calculated according to equation ②, and the foam stability is calculated according to equation ③. The calculation results are shown in table 5 below.
Foaming Capacity= (V 2/V1)×100 ②
Foam stability= (V 3/V2)×100③.
Table 5 foamability comparison table
| Sample of | Foaming ability (%) | Foam stability (%) |
| Garlic skin modified polysaccharide | 170.89±0.68 | 34.39±0.40 |
| Garlic skin soluble polysaccharide | 53.78±0.42 | 34.91±0.50 |
| Egg white liquid | 71.10±0.79 | 34.36±0.76 |
As can be seen from Table 5 above, the foaming capacity of the garlic skin modified polysaccharide is much higher than that of the garlic skin soluble polysaccharide and egg white liquid, and the foam maintains a certain stability. The reason for this is mainly: the garlic skin modified polysaccharide is modified to expose more hydrophilic groups and hydrophobic groups, so that the garlic skin modified polysaccharide is beneficial to being quickly adsorbed to an interface, and the surface tension of a solution is reduced to form a foam liquid film; the small amount of protein in the garlic skin modified polysaccharide can stabilize the interface of the solution and has a certain auxiliary effect on the foaming capacity.
Finally, it is noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered by the scope of the claims of the present invention.
Claims (8)
1. The application of the garlic skin modified polysaccharide as a food foaming agent is characterized in that the preparation method of the garlic skin modified polysaccharide comprises the following steps: reacting garlic skin insoluble polysaccharide with H 2O2 solution with pH of 10-12 in constant temperature water bath, cooling, adjusting pH to neutrality, ultrasonic treating, centrifuging, and precipitating supernatant to obtain garlic skin modified polysaccharide; the garlic skin insoluble polysaccharide is garlic skin insoluble dietary fiber.
2. The use according to claim 1, wherein the pH of the H 2O2 solution is 11.3 or 11.34.
3. Use according to claim 1 or 2, characterized in that the temperature of the thermostatic water bath is 50-70 ℃.
4. Use according to claim 3, characterized in that the temperature of the thermostatic water bath is 66.41 ℃ or 66 ℃.
5. The use according to claim 1, 2 or 4, wherein the concentration of H 2O2 in solution is 2% -4% by mass.
6. Use according to claim 3, characterized in that the concentration of H 2O2 in solution is 2% -4% by mass.
7. The use according to claim 1,2, 4 or 6, wherein the concentration of H 2O2 in solution is 3.39% or 3.4% by mass.
8. The use according to claim 1, wherein the garlic Pi Gaixing polysaccharide comprises, in mass percent: neutral sugar 30.02% ± 0.15%, galacturonic acid 42.86% ± 0.42%, reducing sugar 0.78% ± 0.02% and protein 4.20% ± 0.02%.
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| CN103478739A (en) * | 2013-09-24 | 2014-01-01 | 江苏大学 | High-quality garlic skin dietary fiber and preparation method thereof |
| CN103643577A (en) * | 2013-11-27 | 2014-03-19 | 上海大学 | Method for preparation of nano-cellulose whiskers from garlic skins |
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| CN114989324A (en) * | 2022-06-20 | 2022-09-02 | 山东省科学院生物研究所 | Preparation method and application of black garlic polysaccharide |
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| CN103478739A (en) * | 2013-09-24 | 2014-01-01 | 江苏大学 | High-quality garlic skin dietary fiber and preparation method thereof |
| CN103643577A (en) * | 2013-11-27 | 2014-03-19 | 上海大学 | Method for preparation of nano-cellulose whiskers from garlic skins |
| CN106108031A (en) * | 2016-07-05 | 2016-11-16 | 江苏大学 | Garlic skin dietary fiber and high temperature steaming thereof and enzymolysis modified technology of preparing and application |
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