CN116396406B - Plant cell wall polysaccharide and preparation method and application thereof - Google Patents
Plant cell wall polysaccharide and preparation method and application thereof Download PDFInfo
- Publication number
- CN116396406B CN116396406B CN202310203851.5A CN202310203851A CN116396406B CN 116396406 B CN116396406 B CN 116396406B CN 202310203851 A CN202310203851 A CN 202310203851A CN 116396406 B CN116396406 B CN 116396406B
- Authority
- CN
- China
- Prior art keywords
- plant cell
- cell wall
- wall polysaccharide
- soybean seed
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 71
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 71
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 71
- 210000002421 cell wall Anatomy 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000196324 Embryophyta Species 0.000 claims abstract description 67
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 14
- 238000010298 pulverizing process Methods 0.000 claims abstract description 11
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 11
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 5
- 238000000643 oven drying Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 7
- 230000000694 effects Effects 0.000 abstract description 17
- 229910001415 sodium ion Inorganic materials 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000035515 penetration Effects 0.000 abstract description 6
- 235000015598 salt intake Nutrition 0.000 abstract description 5
- 108091005708 gustatory receptors Proteins 0.000 abstract description 3
- 230000030883 sensory perception of salty taste Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 20
- 238000012360 testing method Methods 0.000 description 17
- 239000011780 sodium chloride Substances 0.000 description 11
- 239000006185 dispersion Substances 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 238000000227 grinding Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000001737 promoting effect Effects 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000019643 salty taste Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 210000002105 tongue Anatomy 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 238000012113 quantitative test Methods 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 239000000120 Artificial Saliva Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 208000012898 Olfaction disease Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010034018 Parosmia Diseases 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 206010041277 Sodium retention Diseases 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
Abstract
The invention discloses a plant cell wall polysaccharide, a preparation method and application thereof. The preparation method of the plant cell wall polysaccharide comprises the following steps: pulverizing soybean seed coat and wheat bran, dispersing with water, performing ultrasonic treatment, adjusting pH to 2-6, extracting at high temperature, centrifuging to obtain supernatant, concentrating by rotary evaporation, precipitating with ethanol, oven drying, and pulverizing to obtain plant cell wall polysaccharide. The plant cell wall polysaccharide has low peculiar smell such as beany flavor and high solubility in water, can increase the adhesion and penetration effect of sodium ions on the surface of the tongue, can quickly reach taste receptors, can strongly increase salty taste perception, and can finally obviously reduce the salt consumption of foods.
Description
Technical Field
The invention relates to the technical field of plant polysaccharide, in particular to plant cell wall polysaccharide, and a preparation method and application thereof.
Background
The salt not only can play a role in preserving food, but also is an indispensable flavoring agent, and plays a vital role in daily life of people. However, excessive intake of salt by a human body causes sodium retention in the human body, and long-term retention of sodium in the human body causes hypertension, cardiovascular and cerebrovascular diseases, renal function diseases, osteoporosis and other diseases, which seriously affects the health of the human body.
With popularization of salt reduction strategies, people are increasingly conscious of salt reduction, but due to pursuit of flavor and taste, daily salt intake of many people still greatly exceeds daily recommended intake. Taste molecules (e.g.:Na + ) Is strongly dependent on the release of taste compounds from the food matrix, saliva versus Na + Is absorbed by the mucous membrane surface and Na + Binding to taste receptors. At present, the mineral salts such as potassium chloride, magnesium chloride and the like are used for completely or partially replacing sodium chloride, so that the addition amount of sodium chloride is reduced, and the salt reduction method is the most widely applied. However, the metallic taste and mouthfeel of non-sodium salts such as potassium chloride and magnesium chloride are not acceptable, and when the addition amount of the non-sodium salt in the mixed salt exceeds a certain range, the metallic bitter taste is obviously increased, and finally the salty taste is reduced, so that the actual application requirements cannot be met at all.
Therefore, it is of great importance to develop a salt substitute which can reduce the salt consumption without affecting the flavor and taste of food.
Disclosure of Invention
The invention aims to provide a plant cell wall polysaccharide, a preparation method and application thereof.
The technical scheme adopted by the invention is as follows:
the preparation method of the plant cell wall polysaccharide comprises the following steps: pulverizing soybean seed coat and wheat bran, dispersing with water, performing ultrasonic treatment, adjusting pH to 2-6, extracting at high temperature, centrifuging to obtain supernatant, concentrating by rotary evaporation, precipitating with ethanol, oven drying, and pulverizing to obtain plant cell wall polysaccharide.
Preferably, the mass ratio of the soybean seed coats to the wheat bran is 1:0-1.
Preferably, the total mass of the soybean seed coats and the wheat bran is 3% -5% of the mass of the water.
Preferably, the ultrasonic treatment is carried out under the conditions that the ultrasonic power is 150-300W and the ultrasonic frequency is 15-25 kHz, and the ultrasonic treatment time is 5-20 min.
Preferably, the pH adjustment is performed with HCl or citric acid.
Preferably, the high-temperature extraction is carried out at the temperature of 110-140 ℃ for 15-45 min.
Preferably, the centrifugation is performed under the condition that the rotation speed of the centrifugal machine is 3000 r/min-6000 r/min, and the centrifugation time is 10 min-30 min.
Preferably, the rotary evaporation concentration is carried out at the temperature of 50-75 ℃, and the volume of the concentrated supernatant is 15-30% of the original volume.
Preferably, the time of the alcohol precipitation is 1-2 hours.
Preferably, the drying is carried out at the temperature of 50-70 ℃ for 3-4 hours.
A plant cell wall polysaccharide prepared by the above preparation method.
A salt substitute comprising the plant cell wall polysaccharide described above.
The beneficial effects of the invention are as follows: the plant cell wall polysaccharide has low peculiar smell such as beany flavor and high solubility in water, can increase the adhesion and penetration effect of sodium ions on the surface of the tongue, can quickly reach taste receptors, can strongly increase salty taste perception, and can finally obviously reduce the salt consumption of foods.
Specifically:
1) The plant cell wall polysaccharide is obtained by extracting byproducts of soybean seed coats and wheat bran in the food processing process as raw materials, the sources of the soybean seed coats and the wheat bran are wide, and the plant cell wall polysaccharide prepared by the plant cell wall polysaccharide not only improves the utilization rate of the two agricultural byproducts (the soybean seed coats and the wheat bran are usually added into the feed of ruminants as low-value dietary fiber supplements, but also can be directly discarded by partial enterprises as wastes even in order to reduce the protein content and increase the cellulose content), but also greatly reduces the acquisition cost of salt-reducing functional polysaccharide (the cost of common food gums such as acacia with salt-reducing effect is higher);
2) The plant cell wall polysaccharide is a hydrophilic colloid, has physical and chemical properties such as emulsifying property, stability, dispersibility, oxidation resistance, high solubility and the like, and meanwhile, the polysaccharide such as pectin and the like also has a certain physiological function, can be used as a natural soluble dietary fiber for supplementing, and in addition, the soybean seed coat polysaccharide also has a certain liver protection function;
3) The plant cell wall polysaccharide has the effects of reducing salt and increasing salty in food, can reduce the salt consumption by about 20 percent, has no bad flavor, and has high solubility;
4) The invention combines the ultrasonic technology with the subcritical water extraction technology under the acidic condition, so that the dissolution rate of the plant cell wall polysaccharide and the dissolution rate in water are greatly improved, and the high-temperature high-pressure extraction condition can greatly reduce the peculiar smell such as beany flavor and the like in the plant cell wall polysaccharide.
Drawings
FIG. 1 is a graph showing the salt-reducing effect of the plant cell wall polysaccharides of example 1 and example 2.
FIG. 2 is a graph showing the salt-reducing effect of the plant cell wall polysaccharides of example 2 and comparative example.
FIG. 3 is a graph showing the results of the odor level test of the plant cell wall polysaccharides in example 1 and example 2.
Fig. 4 is a graph showing the results of the sodium ion penetration promoting effect test of the plant cell wall polysaccharides of example 1 and example 2.
FIG. 5 is a graph showing the results of the sodium ion adhesion retention promoting effect test of the plant cell wall polysaccharides of example 1 and example 2.
FIG. 6 is a graph showing the results of fluorescence quantitative tests for the effect of promoting sodium ion adhesion retention of plant cell wall polysaccharides in example 1 and example 2.
FIG. 7 is a graph showing the results of solubility tests of plant cell wall polysaccharides in example 2, example 3 and comparative example.
Detailed Description
The invention is further illustrated and described below in connection with specific examples.
Example 1:
a method for preparing plant cell wall polysaccharide, comprising the following steps:
pulverizing soybean seed coats and wheat bran with a mass ratio of 1:1, sieving with a 50-mesh sieve, adding water according to a mass ratio of 0.03:1 of the total mass of the soybean seed coats and the wheat bran to water, stirring for 30min, performing ultrasonic treatment under the conditions of ultrasonic power of 250W and ultrasonic frequency of 20kHz for 15min, regulating the pH value of the obtained dispersion liquid to 2 by using hydrochloric acid with a concentration of 2mol/L, transferring the dispersion liquid into a sterilization pot, heating to 125 ℃, preserving heat for 30min, cooling, centrifuging for 30min at 3000r/min, concentrating the supernatant at 75 ℃ until the volume of the supernatant is 25% of the original volume, adding an ethanol-water mixture (the volume ratio of ethanol to water is 95:5) until the volume content of ethanol in the system is 75%, performing alcohol precipitation for 2h, drying at 60 ℃ for 4h, and grinding into powder by using a grinding machine to obtain plant cell wall polysaccharide.
Example 2:
a method for preparing plant cell wall polysaccharide, comprising the following steps:
pulverizing soybean seed coats and wheat bran with a mass ratio of 1:1, sieving with a 50-mesh sieve, adding water according to a mass ratio of 0.03:1 of the total mass of the soybean seed coats and the wheat bran to water, stirring for 30min, performing ultrasonic treatment under the conditions of ultrasonic power of 250W and ultrasonic frequency of 20kHz for 15min, regulating the pH value of the obtained dispersion liquid to 4 by using hydrochloric acid with a concentration of 2mol/L, transferring the dispersion liquid into a sterilization pot, heating to 125 ℃, preserving heat for 30min, cooling, centrifuging for 30min at 3000r/min, concentrating the supernatant at 75 ℃ until the volume of the supernatant is 25% of the original volume, adding an ethanol-water mixture (the volume ratio of ethanol to water is 95:5) until the volume content of ethanol in the system is 75%, performing alcohol precipitation for 2h, drying at 60 ℃ for 4h, and grinding into powder by using a grinding machine to obtain plant cell wall polysaccharide.
Example 3:
a method for preparing plant cell wall polysaccharide, comprising the following steps:
pulverizing soybean seed coats, sieving with 50 mesh sieve, adding water according to the mass ratio of soybean seed coats to water of 0.03:1, stirring for 30min, performing ultrasonic treatment at ultrasonic power of 250W and ultrasonic frequency of 20kHz for 15min, adjusting pH of the obtained dispersion to 4 with hydrochloric acid with concentration of 2mol/L, transferring the dispersion into a sterilizing pot, heating to 125deg.C, maintaining the temperature for 30min, cooling, centrifuging at 3000r/min for 30min, collecting supernatant, concentrating at 75deg.C until the volume of supernatant is 25% of original volume, adding ethanol-water mixture (ethanol and water volume ratio of 95:5) until the volume of ethanol in the system is 75%, precipitating with ethanol for 2h, baking at 60deg.C for 4h, and grinding into powder with a pulverizer to obtain plant cell wall polysaccharide.
Example 4:
a method for preparing plant cell wall polysaccharide, comprising the following steps:
pulverizing soybean seed coats, sieving with a 50-mesh sieve, adding water according to the mass ratio of soybean seed coats to water of 0.03:1, stirring for 30min, performing ultrasonic treatment at ultrasonic power of 200W and ultrasonic frequency of 20kHz for 20min, regulating pH of the obtained dispersion to 4 with citric acid solution with mass fraction of 30%, transferring the dispersion into a sterilizing pot, heating to 130deg.C, maintaining the temperature for 25min, cooling, centrifuging at 5000r/min for 20min, collecting supernatant, concentrating at 60deg.C until the volume of supernatant is 25% of original volume, adding ethanol-water mixture (ethanol and water volume ratio of 95:5) until the volume of ethanol in the system is 65%, precipitating with ethanol for 2h, baking at 70deg.C for 4h, and grinding into powder with a pulverizer to obtain plant cell wall polysaccharide.
Comparative example:
a method for preparing plant cell wall polysaccharide, comprising the following steps:
pulverizing soybean seed coats, sieving with a 50-mesh sieve, adding water according to the mass ratio of soybean seed coats to water of 0.03:1, stirring for 30min, regulating pH of the obtained dispersion to 4 with hydrochloric acid with concentration of 2mol/L, transferring the dispersion into a sterilizing pot, heating to 130deg.C, maintaining the temperature for 25min, cooling, centrifuging at 5000r/min for 20min, concentrating supernatant at 60deg.C to 25% of original volume, adding ethanol-water mixture (volume ratio of ethanol to water of 95:5) until the volume content of ethanol in the system is 75%, precipitating with ethanol for 2h, baking at 70deg.C for 4h, and grinding into powder with a pulverizer to obtain plant cell wall polysaccharide.
Performance test:
1) Sensory evaluation:
personnel training: all sensory training and assessment analyses were performed at 25 ℃ in two different time periods, the assessment panel consisted of 11 panelists (6 females and 5 males, age 18-36 years), all members had no history of taste or dysosmia, and were trained in accordance with "ISO 8586-2012", all members had knowledge of the program and intent of the project, and informed consent.
Sensory evaluation was performed under double blind and standardized conditions: samples were randomly three-digit marked and randomly evaluated between test samples and panelists. The oral cavity is rinsed with mineral water before and after sample evaluation to eliminate interference carrying effect. Panelists took 5mL of each sample solution to be contained in the mouth for 10s, then spitted out, and then evaluated the relative salty degree of the samples according to 60mmol/L NaCl solution, and between tasting the samples twice, rinsed thoroughly with water for 2min, the relative salty degree of the samples was classified into the following grades: no, no difference in salty taste; ++, slightly salty; ++, salty; ++ is very salty. The salty taste of the sample was scored from 0 minutes to 10 minutes by setting the salty taste score of a 60mmol/L NaCl solution to 5 minutes.
a) The salt-reducing effect obtained by adding 0.3g of the plant cell wall polysaccharide of example 1 and example 2 to 100mL of 60mmol/L NaCl solution, respectively, and performing relative salty taste evaluation with 60mmol/L NaCl solution without plant cell wall polysaccharide as a standard, is shown in FIG. 1.
As can be seen from fig. 1: the plant cell wall polysaccharide in the embodiment 1 and the embodiment 2 has better salt-reducing and salty-increasing effects, and the salt-reducing and salty-increasing effects of the plant cell wall polysaccharide in the embodiment 2 are more obvious.
b) 0.3g of the plant cell wall polysaccharide of example 2 and comparative example was added to 100mL of NaCl solution having a concentration of 60mmol/L (100%), 48mmol/L (80%), 36mmol/L (60%) and 24mmol/L (40%), respectively, and the salt-reducing effect obtained by the test was shown in FIG. 2 by taking the NaCl solution having a concentration of 60mmol/L to which no plant cell wall polysaccharide was added as a standard and giving a salty taste score of 5 minutes.
As can be seen from fig. 2: the plant cell wall polysaccharide in the comparative example can be reduced by about 20% of the amount of common salt, while the plant cell wall polysaccharide in example 2 can be reduced by about 30% of the amount of common salt.
c) 0.3g of the plant cell wall polysaccharides of example 1 and example 2 were added to 100mL of 60mmol/L NaCl solution, respectively, and odor comparison was performed (the odor was classified into the following classes: no peculiar smell exists; a +, very slight off-flavors; ++, a lighter off-flavor; ++, more pronounced off-flavors), the resulting off-flavor level test results are shown in fig. 3.
As can be seen from fig. 3: the plant cell wall polysaccharides of example 1 and example 2 both had a certain off-flavor, whereas the off-flavor of the plant cell wall polysaccharide of example 1 was more pronounced and the off-flavor of the plant cell wall polysaccharide of example 2 was more slight and acceptable.
2) Test of sodium ion penetration promoting effect:
an in vitro sodium ion release simulation model is constructed, the plant cell wall polysaccharide in the embodiment 1 and the embodiment 2 is used for exploring the diffusion and penetration effect of sodium ions in saliva of a human oral cavity by using a transwell system, and the obtained test result diagram of the penetration effect of the sodium ions is shown in fig. 4.
As can be seen from fig. 4: the plant cell wall polysaccharide in example 2 can improve the diffusion and penetrability of sodium ions in artificial saliva to a greater extent, and the test result is consistent with the sensory evaluation result (the salt-reducing and salty-increasing effects of the plant cell wall polysaccharide in example 2 are better).
3) And (3) testing the adhesion and retention effects of sodium ions:
the sodium ion adhesion retention promoting effect test was performed on pig tongues (in vitro) using the plant cell wall polysaccharides of example 1 and example 2, and the obtained sodium ion adhesion retention promoting effect test results are shown in fig. 5, and the sodium ion adhesion retention promoting effect fluorescent quantitative test results are shown in fig. 6.
As can be seen from fig. 5 and 6: the plant cell wall polysaccharide in example 2 greatly improves the adhesion retention of sodium ions on the pig tongue, and the test result is consistent with the sensory evaluation result (the salt-reducing and salty-increasing effects of the plant cell wall polysaccharide in example 2 are better).
4) Solubility test:
the plant cell wall polysaccharides of example 2, example 3 and comparative example were added to pure water in an amount of 0.3wt% and stirred at a constant temperature for the same time at a constant rate, and the results of the solubility test obtained are shown in FIG. 7 (A is the plant cell wall polysaccharide of comparative example, B is the plant cell wall polysaccharide of example 3, and C is the plant cell wall polysaccharide of example 2).
As can be seen from fig. 7: the solubility of the plant cell wall polysaccharide in example 2 was best, the solution was clear and transparent, the solubility of the plant cell wall polysaccharide in example 3 was slightly worse, and the solubility of the plant cell wall polysaccharide in the comparative example was very poor.
Through tests (as above), the plant cell wall polysaccharides in the examples 3 and 4 also have good salt reducing and increasing effects, low odor and high solubility in water.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the plant cell wall polysaccharide is characterized by comprising the following steps: pulverizing soybean seed coat and wheat bran, dispersing with water, performing ultrasonic treatment, adjusting pH to 2-6, extracting at high temperature, centrifuging to obtain supernatant, concentrating by rotary evaporation, precipitating with ethanol, oven drying, and pulverizing to obtain plant cell wall polysaccharide; the mass ratio of the soybean seed coats to the wheat bran is 1:0-1, and the mass ratio of the soybean seed coats to the wheat bran is not 1:0.
2. The method of manufacturing according to claim 1, characterized in that: the total mass of the soybean seed coats and the wheat bran is 3-5% of the mass of the water.
3. The method of manufacturing according to claim 1, characterized in that: the ultrasonic treatment is carried out under the conditions that the ultrasonic power is 150-300W, the ultrasonic frequency is 15-25 kHz, and the ultrasonic treatment time is 5-20 min.
4. The method of manufacturing according to claim 1, characterized in that: the high-temperature extraction is carried out at the temperature of 110-140 ℃ for 15-45 min.
5. The method of manufacturing according to claim 1, characterized in that: the centrifugation is carried out under the condition that the rotation speed of the centrifugal machine is 3000 r/min-6000 r/min, and the centrifugation time is 10 min-30 min.
6. The method of manufacturing according to claim 1, characterized in that: the rotary evaporation concentration is carried out at the temperature of 50-75 ℃, and the volume of the concentrated supernatant is 15-30% of the original volume.
7. The method of manufacturing according to claim 1, characterized in that: the time of the alcohol precipitation is 1-2 h.
8. A plant cell wall polysaccharide, characterized by being produced by the production method according to any one of claims 1 to 7.
9. A salt substitute comprising the plant cell wall polysaccharide of claim 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310203851.5A CN116396406B (en) | 2023-03-03 | 2023-03-03 | Plant cell wall polysaccharide and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310203851.5A CN116396406B (en) | 2023-03-03 | 2023-03-03 | Plant cell wall polysaccharide and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116396406A CN116396406A (en) | 2023-07-07 |
| CN116396406B true CN116396406B (en) | 2023-12-19 |
Family
ID=87014980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310203851.5A Active CN116396406B (en) | 2023-03-03 | 2023-03-03 | Plant cell wall polysaccharide and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116396406B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10237107A (en) * | 1997-02-28 | 1998-09-08 | Nisshin Oil Mills Ltd:The | Polysaccharide excellent in emulsification power originating from rice plant cell wall, emulsifier and emulsification using the same |
| WO2007086389A1 (en) * | 2006-01-26 | 2007-08-02 | Fuji Oil Company, Limited | Water-soluble polysaccharides originating in rice bran, method of producing the same and emulsifier using the same |
| CN101243861A (en) * | 2007-02-16 | 2008-08-20 | 上海元贞健康食品科技有限公司 | Complex flavouring with function of adding saltiness, adding freshness and containing less sodium |
| CN111436578A (en) * | 2020-02-02 | 2020-07-24 | 浙江工业大学 | Method for making low-salt salted fish |
-
2023
- 2023-03-03 CN CN202310203851.5A patent/CN116396406B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10237107A (en) * | 1997-02-28 | 1998-09-08 | Nisshin Oil Mills Ltd:The | Polysaccharide excellent in emulsification power originating from rice plant cell wall, emulsifier and emulsification using the same |
| WO2007086389A1 (en) * | 2006-01-26 | 2007-08-02 | Fuji Oil Company, Limited | Water-soluble polysaccharides originating in rice bran, method of producing the same and emulsifier using the same |
| CN101243861A (en) * | 2007-02-16 | 2008-08-20 | 上海元贞健康食品科技有限公司 | Complex flavouring with function of adding saltiness, adding freshness and containing less sodium |
| CN111436578A (en) * | 2020-02-02 | 2020-07-24 | 浙江工业大学 | Method for making low-salt salted fish |
Non-Patent Citations (2)
| Title |
|---|
| FOOD-CHEMICAL STUDIES ON SOYBEAN POLYSACCHARIDES .1. CHEMICAL AND PHYSICAL PROPERTIES OF SOYBEAN CELL WALL POLYSACCHARIDES AND THEIR CHANGES DURING COOKING;Kikuchi, T.;《JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN》;第45卷(第5期);第228-234页 * |
| 杂豆细胞壁多糖的体外酵解特性及其对不同肠型菌群的调控规律研究;余苗苗;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;B024-961 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116396406A (en) | 2023-07-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100506063C (en) | Method for treating defatted bean-dregs and product therefrom | |
| CN110663931B (en) | Seasoning salt capable of increasing freshness and reducing sodium and preparation method of seasoning salt | |
| WO1998044807A1 (en) | High beta-conglycinin products and their use | |
| KR102096716B1 (en) | Preparation method of black platycodon jelly eliminating its acrid taste and black platycodon jelly using the same | |
| CN105707266A (en) | Bamboo shoot dietary fiber milk jelly and preparation method thereof | |
| WO2020237983A1 (en) | Low sodium salt substance containing functional polypeptide, and preparation method therefor and use thereof | |
| TW202304322A (en) | Liquid egg substitute composition and heating coagulation | |
| CN102177967B (en) | Black milk and production method thereof | |
| CN111011818A (en) | Morchella seasoning base material and preparation method thereof, and morchella seasoning | |
| CN114586886A (en) | Plant meat pieces and preparation method thereof and plant meat product | |
| CN116396406B (en) | Plant cell wall polysaccharide and preparation method and application thereof | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN115299584B (en) | Preparation method and application of salt particles with salt reducing effect | |
| CN115644369B (en) | High-dietary-fiber instant chicken beancurd jelly and preparation method thereof | |
| CN110810691A (en) | Formula and preparation method of corn protein antioxidant peptide beverage | |
| CN105982123A (en) | Preparation method of earthworm protein beverage and product obtained by preparation method | |
| CN104905397A (en) | Manufacturing method of perfume for roselle cigarette and application of perfume in reconstituted tobacco | |
| CN113142495A (en) | Preparation method of functional compound mixing powder | |
| CN113796494A (en) | Chinese chestnut pudding and preparation method thereof | |
| CN106689386A (en) | Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof | |
| CN106858616B (en) | Soybean protein particle jelly and preparation method thereof | |
| CN114343188B (en) | Hydrolyzed protein composition with improved flavor and method for preparing the same | |
| CN110876472A (en) | Compound thickener and preparation process thereof | |
| LU501056B1 (en) | Quinoa cereal beverage with high resistant starch content and its preparation method | |
| JPS60120954A (en) | Production of composite material of konjak (devil's-tongue) and bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |