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Oil-in-water type emulsion based on esterified soybean polysaccharide and preparation method of emulsion

A technology of oil-in-water emulsion and soybean polysaccharide, which is applied in the field of emulsion preparation, can solve the problems of low protein content and low emulsification stability, achieve the effect of improving emulsification performance and broadening the application range

Inactive Publication Date: 2019-02-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Water-soluble soybean polysaccharides (Soy SolublePolysaccharides, SSPS) is a highly branched anionic acidic polysaccharide. Low, its emulsification stability is low

Method used

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  • Oil-in-water type emulsion based on esterified soybean polysaccharide and preparation method of emulsion
  • Oil-in-water type emulsion based on esterified soybean polysaccharide and preparation method of emulsion
  • Oil-in-water type emulsion based on esterified soybean polysaccharide and preparation method of emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Prepare the soybean polysaccharide solution, put the solution into an ultrasonic cleaner, control the ultrasonic frequency to 30kHz and conduct a 30°C circulating water bath for 10min, add OSA to the SSPS solution, and perform esterification with OSA:SSPS at a mass ratio of 1:7 reaction, the reaction pH was 8.0, the reaction time was 30 min, and freeze-dried to obtain esterified soybean polysaccharide.

[0029] (2) Add the esterified soybean polysaccharide into deionized water, heat it in a water bath at 40°C for 2 hours until it is completely dissolved, and obtain 40 ml of an esterified soybean polysaccharide solution with a mass fraction of 2%; Soybean oil is added to obtain a mixed solution in which the final mass concentration of soybean oil is 20%.

[0030] (3) The mixed solution was sheared at a speed of 10,000 rpm for 5 minutes under a high-speed shearing machine to obtain an oil-in-water emulsion based on esterified soybean polysaccharide.

Embodiment 2

[0032] (1) Prepare a soybean polysaccharide solution, put the solution into an ultrasonic cleaner, control the ultrasonic frequency to 40kHz and conduct a 35°C circulating water bath for 20min, add OSA to the SSPS solution, and perform esterification with OSA:SSPS at a mass ratio of 1:7.5 reaction, the reaction pH was 8.5, the reaction time was 35 minutes, and freeze-dried to obtain esterified soybean polysaccharide.

[0033] (2) Add the esterified soybean polysaccharide into deionized water, heat it for 1.5 hours in a water bath at 45°C until it is completely dissolved, and obtain 40ml of an esterified soybean polysaccharide solution with a mass fraction of 3%; Soybean oil is added to the mixture to obtain a mixed liquor whose final mass concentration of soybean oil is 25%.

[0034] (3) The mixed solution was sheared at a speed of 13000 rpm for 4 minutes under a high-speed shearing machine to obtain an oil-in-water emulsion based on esterified soybean polysaccharide.

Embodiment 3

[0036] (1) Prepare the soybean polysaccharide solution, put the solution into an ultrasonic cleaner, control the ultrasonic frequency to 40kHz and carry out a 40°C circulating water bath for 30min, add OSA to the SSPS solution, and perform esterification with OSA:SSPS as a mass ratio of 1:8 reaction, the reaction pH was 9.0, the reaction time was 40 min, and the esterified soybean polysaccharide was obtained by freeze-drying.

[0037] (2) Add the esterified soybean polysaccharide into deionized water, heat it for 1 hour in a water bath at 40°C until it is completely dissolved, and obtain 40 ml of an esterified soybean polysaccharide solution with a mass fraction of 4%; Soybean oil is added to obtain a mixed liquor whose final mass concentration of soybean oil is 25%.

[0038] (3) The mixed solution was sheared for 2 minutes at a speed of 15000 rpm under a high-speed shearing machine to obtain an oil-in-water emulsion based on esterified soybean polysaccharide.

[0039] The mi...

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Abstract

The invention belongs to the technical field of emulsion preparation, and discloses oil-in-water type emulsion based on esterified soybean polysaccharide and a preparation method of the emulsion. Themethod includes the steps: ultrasonically treating soybean polysaccharide solution, adding octenyl succinic anhydride, performing esterification reaction under the condition of pH (potential of hydrogen) of 8.0-9.0, and drying mixture to obtain the esterified soybean polysaccharide; dissolving the esterification soybean polysaccharide in deionized water to obtain esterification soybean polysaccharide solution, and adding plant oil in a stirred manner to obtain a mixed solution; shearing the mixed solution at high speed for 3-5 minutes under the condition of 10000-15000rpm to obtain the oil-in-water type emulsion based on the esterified soybean polysaccharide. According to the prepared soybean polysaccharide, the emulsifying property of the soybean polysaccharide is improved, and the application range of the soybean polysaccharide is widened. The prepared oil-in-water type emulsion has excellent stability.

Description

technical field [0001] The invention belongs to the technical field of emulsion preparation, and in particular relates to an oil-in-water emulsion based on esterified soybean polysaccharide and a preparation method thereof. Background technique [0002] The oil-in-water emulsion is an emulsion in which the oil phase is the dispersed phase, water is the continuous phase, and the dispersed phase is dispersed in the continuous phase in the form of spherical droplets by adding an emulsifier. In food, it is mainly used in milk, cream, salad dressing and beverages. Emulsifier refers to a surface active ingredient that can improve the interfacial tension between the constituent phases in the emulsified system, thereby forming a uniform dispersion or emulsified body, and plays a decisive role in the formation of the emulsion. Commonly used emulsifiers are generally divided into three categories: small molecule surfactants, high molecular weight proteins and polysaccharides. Among ...

Claims

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Application Information

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IPC IPC(8): C08J3/03C08B37/00C08L5/00
CPCC08B37/00C08J3/03C08J2305/00
Inventor 齐军茹赵如霞
Owner SOUTH CHINA UNIV OF TECH
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