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A method and application of using β-mannanase to prepare low-viscosity octenyl succinate konjac glucomannan ester

A technology of octenyl succinic acid and konjac glucomannan, which is applied in the fields of chemical industry, medicine, biology and food processing, can solve the problems of poor reaction stability and repeatability, equipment corrosion, environmental pollution, etc., and achieve easy control of the reaction, The equipment occupies a small area and the effect of strong controllability

Active Publication Date: 2021-06-08
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, acid degradation method and enzymatic degradation method are the main methods to degrade polysaccharides. Acid degradation method is a traditional degradation method, which was widely used in the early stage. However, due to the severe reaction conditions of acid degradation method, the corrosion of equipment is very serious and the environment is harmful. Serious pollution, poor stability and repeatability of the reaction, etc., have been gradually eliminated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method of preparing low-viscosity octenyl succinate konjac glucomannan ester by using β-mannanase of the present embodiment, the method comprises the following steps:

[0036] (1) 2000U neutral β-mannanase is uniformly dispersed in 200g distilled water to form a β-mannanase aqueous solution; then 400g KGM and the β-mannanase aqueous solution are mixed at a high speed of 5000 rpm Swell and mix in the machine, mix thoroughly, place in a closed environment, heat at 55°C for 12 minutes, add 100g of 70vol% food-grade alcohol for infiltration, inactivate the enzyme under microwave conditions at 100°C for 5 minutes, and then filter and dry.

[0037] (2) Dissolve 6g of octenyl succinic anhydride (OSA) evenly in 30g of absolute alcohol to form an OSA alcohol solution.

[0038] (3) Weigh 200 g of the sample dried in step (1), add 30 g of anhydrous Na 2 CO 3 Mix evenly, then spray into concentration and be 30vol% alcoholic solution 230g, after mixing uniformly, spray into the ...

Embodiment 2

[0041] A method of preparing low-viscosity octenyl succinate konjac glucomannan ester by using β-mannanase of the present embodiment, the method comprises the following steps:

[0042] (1) 2000U neutral β-mannanase is uniformly dispersed in 240g distilled water to form a β-mannanase aqueous solution; then 400g KGM and the β-mannanase aqueous solution are mixed at a high speed of 5000 rpm Swell and mix in the machine, mix thoroughly, place in a closed environment, heat at 55°C for 18 minutes, add 100g of 70vol% food-grade alcohol for infiltration, inactivate the enzyme under microwave conditions at 100°C for 8 minutes, and then filter and dry.

[0043] (2) Dissolve 6g of octenyl succinic anhydride (OSA) evenly in 30g of absolute alcohol to form an OSA alcohol solution.

[0044] (3) Weigh 200 g of the sample dried in step (1), add 40 g of anhydrous Na 2 CO 3 Mix evenly, then spray into concentration and be 300g of alcoholic solution of 35vol%, after mixing uniformly, spray int...

Embodiment 3

[0047] A method of preparing low-viscosity octenyl succinate konjac glucomannan ester by using β-mannanase of the present embodiment, the method comprises the following steps:

[0048] (1) 2000U neutral β-mannanase is uniformly dispersed in 320g distilled water to form a β-mannanase aqueous solution; then 400g KGM and the β-mannanase aqueous solution are mixed at a high speed of 5000 rpm Swell and mix in the machine, mix thoroughly, place in a closed environment, heat at 55°C for 15 minutes, add 100g of 70vol% food-grade alcohol for infiltration, inactivate the enzyme under microwave conditions at 100°C for 10 minutes, and then filter and dry.

[0049] (2) Dissolve 6g of octenyl succinic anhydride (OSA) evenly in 30g of absolute alcohol to form an OSA alcohol solution.

[0050] (3) Weigh 200 g of the sample dried in step (1), add 50 g of anhydrous Na 2 CO 3 Mix evenly, then spray into concentration and be the alcohol solution 375g of 40vol%, after mixing uniformly, then spra...

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Abstract

The invention relates to a method and application for preparing low-viscosity octenyl succinate konjac glucomannan ester by using β-mannanase. The present invention creatively uses natural non-toxic, non-polluting β-mannanase as raw material, uses it to enzymatically degrade konjac glucomannan, and then further esterifies and modifies the polysaccharide to obtain the β-mannanase of the present invention. Viscosity target product. The target product octenyl succinic acid konjac glucomannan ester obtained by the present invention has low viscosity, and the viscosity under 1wt% concentration condition can be as low as 2700mPa.s (25 ℃), therefore, can be used as an emulsifier to emulsify corn germ oil , broaden the scope of application of traditional konjac glucomannan ester. In addition, the present invention also applies microwave heating to the modification of KGM, which can achieve the effects of high efficiency, energy saving, emission reduction and consumption reduction. Moreover, compared with the solvent method of the traditional reaction, the reaction system of the present invention is in a semi-dry state, and there is no waste water discharge in the whole reaction process, which has a significant environmental protection effect.

Description

technical field [0001] The invention relates to the fields of food processing, biology, medicine, chemical industry and the like, in particular to a method and application for preparing low-viscosity octenyl succinate konjac glucomannan ester by using β-mannanase. Background technique [0002] Konjac Glucomannan (KGM for short) is formed by polymerizing glucose and mannose residues with a molecular ratio of 1:1.5~1:1.78 through β-1,4 glycosidic bonds and β-1,3 glycosidic bonds The water-soluble polysaccharide of the sugar main chain has a β-1,3 bond branch at the C-3 position of the mannosyl group, and an acetyl group is connected to every 19 sugar residues (C-6 position). Natural KGM is composed of radially arranged micelles, and its crystal structure has two types: α-type (amorphous) and β-type (crystalline). KGM has a relatively high molecular weight, mainly distributed between 200,000 and 2 million, and the weight average molecular weight Mw is 5.83×10 5 g / mol, its mol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14C12P19/04A23L29/10
CPCA23L29/10C12P19/04C12P19/14
Inventor 钟耕孟凡冰童芳邓利玲
Owner SOUTHWEST UNIV
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