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Preparation method of pH responsive agar and application thereof

A responsive, agar-based technology, which is used in the preparation of pH-responsive agar, and in the field of food industry, can solve the problems of agar molecular weight reduction, erosion, etc., and achieve the reduction of solidification temperature, enhancement of water retention, and improvement of gel transparency. Effect

Inactive Publication Date: 2019-06-28
FUJIAN PROVINCE LVQI FOOD COLLOID +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In addition, in addition to the esterification reaction between acid anhydride and agar to introduce hydrophilic groups and lipophilic groups, the acid anhydride can cause certain erosion on the molecular surface of agar and produce different degrees of degradation, resulting in a decrease in the molecular weight of agar.

Method used

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  • Preparation method of pH responsive agar and application thereof
  • Preparation method of pH responsive agar and application thereof
  • Preparation method of pH responsive agar and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Preparation of a single factor experiment with pH-responsive agar

[0039] 1.1 Selection of solid-liquid ratio

[0040] Step (1): Weigh the agar powder and add water in a certain proportion;

[0041] Step (2): Put the above-mentioned agar material solution in a reaction vessel, set its temperature to 35°C, and stir while heating;

[0042] Step (3): When the temperature reaches the set temperature of 35°C, add 24 ml of octenyl succinic anhydride diluted to 5 times the volume with isopropanol drop by drop at a rate of 3 seconds per drop, and use NaOH solution to adjust during the reaction The reaction pH value is 8-8.5;

[0043] Step (4): Filter immediately after the reaction reaches 3 h. The washed agar powder was dried in a blast oven at 50°C for 24 h, and then crushed through a 100-mesh sieve to obtain pH-responsive agar.

[0044] Such as figure 1As shown, when the solid-liquid ratio of the control reaction system is 5% (w:v), the degree of substitution...

Embodiment 2

[0070] Example 2: Application of modified agar (low solidification temperature, pH responsiveness) in embedding probiotics

[0071] Step (1): Weigh 2 g of sodium alginate, then add 100 ml of sterile distilled water and heat to dissolve;

[0072] Step (2): Weigh 2 g of agar, add 100 ml of sterile distilled water, and heat to dissolve completely;

[0073] Step (3): After mixing the two, keep them in a water bath at 45°C. When the temperature reaches the desired temperature, pour in the 10-fold diluted bacterial suspension, and use a homogenizer to homogenize at a low speed. After 3 min to obtain an emulsion, add it dropwise under mild stirring conditions to a mass fraction of 3% (w:v) CaCl 2 After the solution, after the formation of the microspheres, continue to stir for 20 min to solidify the microspheres, finally collect the microspheres, wash them twice with deionized water, and store them in normal saline.

[0074] Such as Figure 7 Shown, A: wet microspheres, B: dry mic...

Embodiment 3

[0075] Embodiment 3: Application of modified agar (high transparency) in jelly making

[0076] (1) Select the white fungus with bright white color, fat meat, no black spots, impurities and peculiar smell, put it in an appropriate amount of water, let it sit for more than 5 hours to make the dried white fungus fully absorb water and swell, remove the hard peduncle of the white fungus root, and then chop the white fungus into pieces and weighed. Put white fungus into water six times its weight, boil it at 90°C for 1 hour, grind it thoroughly with a beater, and then filter it with gauze to get white fungus pulp.

[0077] (2) Select fresh melons, cut them into pieces, store them in disposable plastic cups, and seal them with plastic wrap for later use.

[0078] (3) Weigh 0.5wt% gelatin and 0.5wt% high-transparency agar in the total system, and heat them in a microwave oven until they are completely dissolved to obtain a glue solution. Add the glue solution to the white fungus pu...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to preparation of a pH responsive agar and an application thereof in food and biotechnology aspects. Originalagar is chemically modified through octenyl succinic anhydride, and the blank in the preparation process of the pH responsive agar is filled up. Compared with an existing agar modification technology,the superiority lies in use of a chemical modifier which is safe, non-toxic and capable of being added to food, hydrophilic groups and hydrophobic groups can be introduced into agar molecules simultaneously, so that the agar has the hydrophilic and lipophilic properties; meanwhile, the transparency of the gel is significantly improved, the solidification temperature is lowered, the water-retaining property is enhanced, and application in probiotic embedding and food fields such as soft candy and jelly is developed; in addition, the preparation cost is relatively low, and the preparation is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to the preparation of agar with pH responsiveness and its application in the field of food industry. Background technique [0002] Agar is a polysaccharide extracted from the cell matrix of red algae such as Geliflower and Gracilaria, and has been widely used in food, medicine and biological research. However, due to the defects of the original agar in terms of gel properties, its application in some special products is limited (such as high solidification temperature is not conducive to the compounding with other components; high dissolution temperature leads to time-consuming dissolution, etc.), so it continues to be developed The preparation technology of new agar is very necessary. [0003] After searching the existing technology, it is found that the patent CN108530585A, the application publication date is 2018-09-14, and the name of the invention is a pH-r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/12A23L21/12A23L33/125A23L33/135
Inventor 钟晓婷肖安风嵇海峰洪清林陈会景杨秋明翁惠芬肖琼洪菲菲
Owner FUJIAN PROVINCE LVQI FOOD COLLOID
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