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Pectin-based emulsion gel and preparation method and application thereof

An emulsion gel and pectin technology, which is applied in application, emulsion delivery, medical preparations of inactive ingredients, etc., can solve the problems of incomparable adsorption capacity with protein, low industrialization prospects, and many side reactions, etc. Achieve the effects of enriching application types, simple and easy preparation methods, and enhancing emulsifying ability

Pending Publication Date: 2021-10-08
江西莱檬生物科技有限责任公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pectin has a large number of hydrophilic hydroxyl groups and a small number of hydrophobic methyl ester groups and acetyl groups, so the adsorption capacity of most pectins on the oil-water interface cannot be compared with that of proteins
At present, the combination of protein components and pectin molecules through covalent or non-covalent bonds is often used as a traditional method to improve the emulsification ability of pectin. The operation is cumbersome, there are many side reactions, and the industrialization prospect is very low.

Method used

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  • Pectin-based emulsion gel and preparation method and application thereof
  • Pectin-based emulsion gel and preparation method and application thereof
  • Pectin-based emulsion gel and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0044] The pectin with a degree of esterification of 72% was fully dissolved in water to obtain a 1.5% (w / w) pectin solution. Adjust the pH to 3.5. Get 8mL of pectin solution and add it to a 15mL vial, add a certain volume of calcium chloride solution to a system calcium ion concentration of 5mmol / L, add soybean oil until the oil phase accounts for 20% (w / w). High-speed shearing at 15000 rpm for 2 min. The prepared emulsion gel was named as E72-Ca, and the emulsion stability, particle size and rheological properties were measured.

Embodiment 2

[0048] The pectin with an esterification degree of 67% was fully dissolved in water to obtain a 1.5% (w / w) pectin solution. Adjust the pH to 5.0. Get 8mL of pectin solution and add it to a 15mL vial, add a certain volume of calcium chloride solution to a system calcium ion concentration of 5mmol / L, add soybean oil until the oil phase accounts for 20% (w / w). High-speed shearing at 20000 rpm for 4 min. The prepared emulsion gel was named as E67-Ca, and the emulsion stability, particle size and rheological properties were tested.

Embodiment 3

[0052] The pectin with a degree of esterification of 58% was fully dissolved in water to obtain a 1.5% (w / w) pectin solution. Adjust the pH to 5.0. Get 8mL pectin solution and add in 15mL vial, add a certain volume of calcium chloride solution to the calcium ion concentration of the system respectively 5mmol / L, add soybean oil until the oil phase accounts for 15% (w / w). Under 15000rpm high-speed shearing 4min. The prepared emulsion gel was named as E58-Ca, and the emulsion stability, particle size and rheological properties were measured.

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Abstract

The invention provides pectin-based emulsion gel and a preparation method and application thereof. According to the preparation method, calcium ions are used for inducing pectin to be directly mixed with an oil phase to form stable emulsion gel. According to the preparation method, the emulsion gel is prepared from a single component of pectin, and the traditional emulsification mode that the emulsion gel is cooperatively used with common emulsifiers such as protein is broken through; and a non-toxic calcium ion induction mode is adopted, so that the emulsification process of the pectin is simpler, more convenient and more environment-friendly. According to the pectin-based emulsion gel and the preparation method and application thereof, the preparation types of the emulsion gel are widened, and the application forms of the pectin are enriched. The pectin emulsion gel obtained through the preparation method has high emulsion stability, the average particle size of the emulsion is 20-50 [mu]m, and the pectin emulsion gel has good application potential in the fields of food, health care products, medicine or cosmetics.

Description

technical field [0001] The invention belongs to the technical field of pectin application, in particular to a pectin-based emulsion gel and its preparation method and application. Background technique [0002] Pectin is a new type of natural and functional food additive, which is widely used in various industries. Because of its good gelling effect, pectin is widely used as a gelling agent in jams, soft candies and beverages. At the same time, pectin has good emulsifying properties and protein stability and is used as an emulsifier and dispersion stabilizer in the production of fruit juice and dairy products. Pectin has certain biomedical activity and has far-reaching application prospects in medicine. [0003] Pectin has excellent gel properties and can form colloids in aqueous solution under certain conditions. According to the degree of esterification, there are two main gelation mechanisms of pectin, which are acid-sugar gelation mechanism and calcium gelation mechani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/10A61K8/73A61K8/04A61K9/06A61K47/36
CPCA23L29/231A23L29/10A61K8/73A61K8/042A61K9/06A61K47/36A23V2002/00A23V2200/22A23V2250/18A23V2250/50722
Inventor 齐军茹梁婉玲廖劲松
Owner 江西莱檬生物科技有限责任公司
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