Graft polymerization method of vegetable protein and polysaccharide

Abstract

The invention discloses a graft polymerization method of vegetable protein and polysaccharide, which includes that: (1) the graft polymerization of vegetable protein and polysaccharide: the vegetable protein is dissolved and is mixed with polysaccharide to obtain mixture solution, the mass ratio of vegetable protein and polysaccharide is 0.1-10:1; (2) the mixture solution is stirred for 2-3 hours, and then the mixture solution is treated by the pulse electric field with frequency of 500-2000 Hz and voltage of 15-45KV for 480-2000us to obtain copolymer; (3) the copolymer is concentrated and dried through atomizing. The invention has high reaction efficiency, short reaction time, stable performance, no pollution and also greatly improves the solubility and emulsifying of the copolymer; meanwhile, the equipment can be used for continuous industrial production.

Description

technical field [0001] The invention belongs to the technical field of plant protein functional characteristics, and in particular relates to a pulse electric field-promoted graft polymerization method of plant protein and polysaccharide. Background technique [0002] The basic characteristics of protein in food and food base materials can be summarized into two aspects: nutritional characteristics and functional characteristics. Nutritional characteristics have no direct impact on the acceptability of food, but are closely related to the nutrition of the body that ingests food. Plant protein has a variety of functional properties, but it is difficult to have multiple processing functions at the same time. What is required in production is a product with an optimal function or a balance of several functions. How to apply it to various The core of different types of food systems is modification. [0003] Since the 1980s, the graft modification of proteins and polysaccharides...

AI Technical Summary

Problems solved by technology

Although the speed of the wet heat grafting reaction has increased, it is currently mainly used in the reaction between simple proteins and monosaccharides or disaccharides, and has a significant impact on the color of the product

Therefore, these two methods all have technical bottlenecks such as long reaction time and darker color of the reaction product, and are difficult to be applied to industrial production

[0005] Guan Jun et al. found that the graft copolymer of protein and sugar can be obtained by microwave heating for 10-60 min, which speeds up the grafting reaction rate of protein and sugar; Wang Jinshui et al. , 20-30 minutes of intermittent ultrasonic treatment can promote the graft copolymerization of protein and polysaccharide. The reaction time of the two methods is short, but the reaction product still has technical problems such as yellowish color and continuous industrial production.