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A kind of konjac mannan-fish gelatin compound and its preparation process

A technology of konjac mannan and mannan, which is applied in the field of konjac mannan-fish gelatin cross-linked compound and its preparation, can solve the problems of rare animal protein and polysaccharide, toxic and side effects of reaction intermediates, uncontrollable reaction degree, etc. problems, to achieve the effect of mild conditions, environmental friendliness, health care effect and low calorie

Active Publication Date: 2015-09-23
湖南尔康明胶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Most of the above-mentioned prior art discloses the grafting of plant protein and polysaccharide, but reports on the grafting of animal protein and polysaccharide are relatively rare, and the preparation method described in the prior art still has long reaction time and uncontrollable reaction degree. , Toxic and side effects of reaction intermediates, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] a. Weigh 20g of konjac glucomannan and add 100mL of sodium acetate-acetic acid buffer solution (pH=5) with 1.0g of cellulase dissolved in it, mix well, stir mechanically in a constant temperature water bath at 40°C for 5h, after the reaction The mixed solution was heated and boiled for 10 minutes to inactivate the biological enzyme.

[0032] b. After cooling the solution after the enzyme is deactivated in step a, purify and purify through an ultrafiltration membrane. Transfer the filtrate to a beaker, add 2 times the volume of absolute ethanol, collect the solid residue after precipitation, filtration and repeated washing, and dry it in a constant temperature drying oven at 40°C to obtain the degraded konjac mannan oligosaccharide powder , and divide it into 4 equal parts.

[0033] c. Take 40g of fish gelatin and 1 part of konjac manno-oligosaccharide, add an appropriate amount of purified water to prepare a gelatin-konjac manno-oligosaccharide mixed solution with a ma...

Embodiment 2

[0037] a. Weigh 200g of konjac glucomannan and add 1000mL sodium acetate-acetic acid buffer solution (pH=5) with 15g of cellulase dissolved in it, mix well, and mechanically stir in a constant temperature water bath at 40°C for 5 hours. The mixed solution was heated and boiled for 15 minutes to inactivate the biological enzyme.

[0038] b. After cooling the solution after the enzyme is deactivated in step a, purify and purify through an ultrafiltration membrane. Transfer the filtrate to a beaker, add 2 times the volume of absolute ethanol, collect the solid residue after precipitation, filtration and repeated washing, and dry it in a constant temperature drying oven at 40°C to obtain the degraded konjac mannan oligosaccharide powder 140g and divide it into 4 equal portions.

[0039] c. Take 200g of gelatin and 2 parts of konjac manno-oligosaccharide, add an appropriate amount of purified water to prepare a gelatin-konjac manno-oligosaccharide mixed solution with a mass fracti...

Embodiment 3

[0043] a. Weigh 1kg of konjac glucomannan and add 5L of sodium acetate-acetic acid buffer solution (pH=5) with 70g of cellulase dissolved in it, mix well, and mechanically stir in a constant temperature water bath at 40°C for 5 hours. The mixed solution was heated and boiled for 30 minutes to inactivate the biological enzyme.

[0044] b. After cooling the solution after the enzyme is deactivated in step a, purify and purify through an ultrafiltration membrane. Transfer the filtrate to a beaker, add 2 times the volume of absolute ethanol, collect the solid residue after precipitation, filtration and repeated washing, and dry it in a constant temperature drying oven at 40°C to obtain the degraded konjac mannan oligosaccharide powder 0.68kg, and divide it into 4 equal parts.

[0045] c. Take 0.65 kg of gelatin and 3 parts of konjac manno-oligosaccharides, add an appropriate amount of purified water to prepare a gelatin-konjac manno-oligosaccharide mixed solution with a mass frac...

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Abstract

The invention relates to a konjac mannan-fish gelatin composite, which is prepared by enzymic degradation of konjac glucomannan and then polymerization of the konjac glucomannan and gelatin by use of two modes of enzymatic crosslinking and physical crosslinking, and belongs to the field of natural polymer modification. The konjac mannan-fish gelatin composite utilizes a variety of excellent physical and chemical properties of the konjac glucomannan, gives better viscosity and stability to the gelatin, can be used for making capsule shell of pharmaceutical preparations, and can also be used in food processing.

Description

technical field [0001] The invention belongs to the field of natural polymer modification, and specifically relates to a konjac mannan-fish gelatin cross-linked compound, a preparation method and application thereof. Background technique [0002] Gelatin is a natural polymer material obtained by thermal denaturation or physical and chemical degradation of collagen. Gelatin has good biocompatibility and biodegradability, and also has the characteristics of sol-gel reversible transformation and excellent film-forming properties, so it is widely used in food processing and the preparation of capsule shells of pharmaceutical preparations . However, in recent years, due to the spread of various infectious diseases such as mad cow disease and foot-and-mouth disease carried by cattle, pigs and other animals, many countries have reduced or banned the production and use of gelatin and food derived from cattle and pigs. and imports; on the other hand, due to religious beliefs, Musli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L89/00C08L5/00C08H1/00C08B37/00
Inventor 帅放文王向峰章家伟
Owner 湖南尔康明胶有限公司
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