CN110479184B - Agarose-based emulsifier and preparation method and application thereof - Google Patents
Agarose-based emulsifier and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses an agarose-based emulsifier which comprises agarose and a fatty acid derivative as raw materials, wherein the molar ratio of the agarose to the fatty acid derivative is 1: 2-1: 4, the molar amount of the agarose is calculated by disaccharide unit, and the fatty acid derivative is acetyl chloride, propionyl chloride, butyryl chloride, valeryl chloride, hexanoyl chloride, octanoyl chloride, decanoyl chloride, lauroyl chloride, myristoyl chloride, palmitoyl chloride or stearoyl chloride. The invention also discloses a preparation method of the agarose-based emulsifier, which realizes esterification modification of agarose by adopting a solvent method, has simple process and high efficiency and is easy to realize industrial production. The agarose-based emulsifier has potential application prospects in the industries of medicines, cosmetics and foods.
Description
Technical Field
The invention relates to the technical field of emulsifiers, in particular to an agarose-based emulsifier and a preparation method and application thereof.
Background
Emulsions are heterogeneous systems consisting of one or more discrete substances dispersed in a continuous phase. At present, the application of the emulsion in the food and beverage industry is more and more extensive, and besides the preparation of the conventional cooked meat products such as sausage, cream food, salad dressing liquid and the like which need the use of an emulsifier, a plurality of functional foods or additives such as nutrients, essences, pigments, antibacterial agents, health care products and the like are also prepared into the emulsion to be applied to the foods. The choice of a suitable emulsifier is critical in order for the product to form a stable emulsion. Emulsifiers are usually surface-active substances which, in the formation of emulsions, serve primarily two critical functions, firstly to promote the formation of the emulsion and, secondly, to increase the stability of the emulsion. The types of emulsifiers used in the food industry are very diverse and are mainly divided into two main categories, natural and chemically synthesized, including proteins, polysaccharides, phospholipids and surfactants. However, as consumer demands for food safety become more stringent, the demand for natural products or natural additives becomes greater. Thus, many food industries are currently attempting to replace synthetic surfactants used in traditional processes with natural emulsifiers.
At present, natural polysaccharide is widely concerned as an emulsifier, and because the polysaccharide has a large number of hydrophilic groups capable of entering a water phase, emulsion stability can be maintained through steric hindrance, and emulsion delamination and aggregation are avoided. Emulsions prepared with polysaccharides as emulsifiers are relatively stable under a variety of environmental conditions, including pH, ionic strength, and temperature. In the food industry, gum arabic is the most widely used natural polysaccharide emulsifier, and is particularly widely used in beverage production. However, the formation of a stable emulsion of gum arabic requires a relatively high ratio of oil phase to aqueous phase (up to 1: 1). From the economic point of view, the problem to be solved urgently is to enhance the utilization rate of the oil and fat.
In recent years, with the rapid development of biotechnology, agarose has attracted more and more attention as a natural polysaccharide material, and has been widely used in the fields of food, bioengineering, medicine, pharmacy, etc. because agarose has the advantages of porosity, hydrophilicity, no charged groups, and the possibility of coupling different ligands to hydroxyl groups on polysaccharide chains under certain conditions. However, agarose does not have the amphiphilicity required as a surfactant, and thus cannot effectively reduce surface tension and interfacial tension, and thus has limited applications as a microcapsule wall material and an embedded lipophilic active material. In the previous research, the specific hydrophobic modification of hydroxyl in the molecular structure of agarose can enable agarose to have both emulsifying performance and gelling performance, and in the process of preparing an emulsion, the steric hindrance formed by the introduction of a long-chain hydrophobic group can enable the agarose-based emulsifier to be emulsified at high temperature and keep extremely high stability. In addition, according to the characteristic that molecular chains can form a three-dimensional network structure when agarose is in a gel state, the emulsion can be limited in a hydrogel network under the condition of low temperature, so that flocculation and coalescence are prevented, the stability of the emulsion is improved, and meanwhile, the emulsion can form emulsion type gel by changing the temperature, and the characteristic has good application in the field of cosmetics. Therefore, according to the characteristic of the agarose-based emulsifier for high-temperature emulsification and low-temperature gel, the agarose-based emulsifier is a novel emulsifier material, and has important significance for widening the application of agarose in medicines, cosmetics and foods.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
The invention aims to provide an agarose-based emulsifier which has good emulsibility and emulsion stability.
The invention also aims to provide a preparation method and application of the agarose-based emulsifier.
In order to achieve the above purpose, the solution of the invention is:
the raw materials of the agarose-based emulsifier comprise agarose and a fatty acid derivative, wherein the molar ratio of the agarose to the fatty acid derivative is 1: 2-1: 4, the molar amount of the agarose is calculated by disaccharide unit, and the fatty acid derivative is acetyl chloride, propionyl chloride, butyryl chloride, valeryl chloride, hexanoyl chloride, octanoyl chloride, decanoyl chloride, lauroyl chloride, myristoyl chloride, palmitoyl chloride or stearoyl chloride.
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, dispersing agarose in a pyridine solvent to prepare agarose suspension with the mass concentration of 10-40%, wherein the pyridine is used as a catalyst, an acid-binding agent and a solvent in a reaction system;
step 2, dropwise adding a fatty acid derivative into an agarose suspension under magnetic stirring, and reacting at 80-120 ℃ for 1-3 h, wherein the molar ratio of agarose to the fatty acid derivative is 1: 2-1: 4, and the molar amount of agarose is calculated by disaccharide unit;
step 3, after the reaction is finished, adding excessive ethanol to stop the reaction, standing, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally, mixing the ethanol with the volume concentration of 40-60% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the agarose-based emulsifier.
In step 1, the agarose suspension has a mass concentration of 20%.
In step 2, the molar ratio of the agarose to the fatty acid derivative is 1: 2.
In the step 2, the reaction temperature is 80 ℃, and the reaction time is 1 h.
In the step 3, the mass consumption of the ethanol is 4-10 times of that of the agarose in the step 1, and the standing time is 30-60 min.
In the step 4, the mass consumption of the ethanol is 4-10 times of the mass of the agarose in the step 1.
The application of the agarose-based emulsifier in forming the emulsion requires adding an oil phase and a water phase, the volume usage ratio of the oil phase to the water phase is 1: 5-1: 10, the mass usage of the agarose-based emulsifier is 0.2% -1.2%, and the emulsion is formed under the condition that a high-speed shearing emulsifying machine is used for shearing at the speed of 15000-30000 r/min for 3-5 min at the temperature of 35-85 ℃.
After the technical scheme is adopted, the agarose-based emulsifier carries out specific esterification modification on hydroxyl in an agarose molecular structure, hydrophobic fatty acid chains with different chain lengths are introduced into the molecular structure of agarose as esterification substituent groups (shown as a formula (I)), so that the agarose has both hydrophilic groups and hydrophobic long chains, thereby leading the agarose to have amphipathy required by the emulsifier, products with different emulsifying properties can be obtained by changing the length and the content of the hydrophobic fatty acid chains, the emulsifying property is obviously improved compared with that of simple agarose, compared with the common emulsifier for food, the agarose-based emulsifier has temperature responsiveness, has stronger emulsifying capacity and emulsifying stability at high temperature, can form emulsion type gel under the condition of low temperature, and is limited under a weak gel network structure formed by agarose-based, reduces the flocculation and coalescence of the emulsion, thereby enhancing the stability of the emulsion, and has potential application prospect in the field of cosmetics.
The preparation method of the agarose-based emulsifier realizes esterification modification of agarose by adopting a solvent method, has simple process and high efficiency, and is easy to realize industrial production. The agarose-based emulsifier prepared by the preparation method is used as a functional agarose derivative, and provides a new idea for deep processing and utilization of agarose and improvement of the additional value of agarose.
Formula (I) is a reaction formula of agarose and a fatty acid derivative.
The agarose-based emulsifier disclosed by the invention is applied to an emulsion, and the volume usage ratio of an oil phase to a water phase is 1: 5-1: 10, so that the use of grease is greatly reduced, and the utilization rate of the grease is improved.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Preparation of agar sugar base emulsifier
Example 1
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, under the magnetic stirring with the stirring speed of 350rpm, 21.7g (0.12M) of lauroyl chloride is dropwise added into the agarose suspension and reacted for 1h at the temperature of 80 ℃;
step 3, after the reaction is finished, adding 100mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally, mixing 100mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the dodecyl agar sugar-based emulsifier.
Example 2
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, dropwise adding 28.4g (0.12M) of palmitoyl chloride into the agarose suspension under magnetic stirring with the stirring speed of 350rpm, and reacting for 1h at 80 ℃;
step 3, after the reaction is finished, adding 100mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally, mixing 100mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the hexadecyl agarose-based emulsifier.
Example 3
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, under the magnetic stirring of the stirring speed of 350rpm, 31.9g (0.12M) of stearoyl chloride is dropwise added into the agarose suspension and reacted for 1h at 80 ℃;
step 3, after the reaction is finished, adding 100mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally, mixing 100mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the octadecyl agarose base emulsifier.
Example 4
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, under magnetic stirring with a stirring speed of 350rpm, 25.6g (0.24M) of butyryl chloride is dropwise added into the agarose suspension and reacted for 1h at 80 ℃;
step 3, after the reaction is finished, adding 200mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally mixing 200mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the butyl agarose-based emulsifier.
Example 5
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, under the magnetic stirring with the stirring speed of 350rpm, 32.2g (0.24M) of hexanoyl chloride is dropwise added into the agarose suspension and reacted for 1h at the temperature of 80 ℃;
step 3, after the reaction is finished, adding 200mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally mixing 200mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the hexyl agarose-based emulsifier.
Example 6
A preparation method of the agarose-based emulsifier comprises the following steps:
step 1, weighing 20g of agarose (0.06M, calculated by disaccharide unit) and dispersing in a pyridine solvent to prepare agarose suspension with the mass concentration of 20%;
step 2, under the magnetic stirring with the stirring speed of 350rpm, 39.0g (0.24M) of octanoyl chloride is dropwise added into the agarose suspension, and the reaction is carried out for 1 hour at the temperature of 80 ℃;
step 3, after the reaction is finished, adding 200mL of ethanol to terminate the reaction, standing for 30min, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
and 4, finally mixing 200mL of ethanol with the volume concentration of 50% with the filtered product, removing the residual organic solvent after rotary evaporation, and drying and crushing to obtain the octyl agar glycosyl emulsifier.
Secondly, performance test:
1. test method
(1) Measurement of Degree of Substitution (DS)
Accurately weighing 2.0g of agarose-based emulsifier sample, placing in a 250mL iodine flask, adding 25mL of 0.5mol/L NaOH solution, and stirring for 72 h. Dripping 2 drops of phenolphthalein, titrating with 0.5mol/L HCl standard solution until the red color disappears, and recording the volume V of the consumed HCl standard solution1Meanwhile, natural agarose is used as a blank control experiment, and the volume V of the consumed HCl standard solution is recorded0. The degree of substitution of the agarose-based emulsifier-OH was calculated as follows:
w％＝[(V0－V1)×10-1×(M-17)×c]m formula (1)
DS 162 × w%/(M-1) × w%), formula (2)
In formulae (1) and (2): w% is the mass fraction of the access group contained in the hydroxyl group of each disaccharide unit on the agarose; DS is the substitution degree of the agarose-based emulsifier; m is the molecular weight of an esterification substituent (specifically dodecyl, hexadecyl, octadecyl, butyl, hexyl and octyl); m is the mass (g) of the agarose-based emulsifier.
(2) Measurement of emulsification Capacity and emulsion stability
Weighing the prepared sample agarose base emulsifier 0.25g, adding 25mL deionized water, heating to dissolve to obtain 1.0% agarose solution (water phase), and mixing with 5mL soybean salad oil (oil phase) to obtain mixtureShearing at 75 deg.C for 3min at 15000r/min with high speed shearing emulsifying machine at a ratio of 1:5, sucking bottom emulsion 100 μ L, adding 10mL of 0.1% sodium dodecyl sulfate solution, shaking, measuring absorbance at 500nm with SDS solution as blank, and measuring absorbance A at 0h0The emulsifying property EA of the sample is represented, the Emulsifying Stability (ESI) of the sample is calculated according to a formula, and the larger the ESI value is, the better the emulsifying stability is.
ESI＝A0×ΔT/ΔA
In the formula:
ESI-emulsion stability
A0-absorbance of;
Δ T-time difference 1 h;
Δ A-difference in absorbance within Δ T.
(3) Determination of emulsion particle size
In order to prevent multiple scattering effect, an emulsion prepared from the agarose-based emulsifier and the soybean salad oil is diluted by 100 times by deionized water before measurement, the particle size (Z-average) and the polydispersity index (PDI) of the diluted sample are measured by Zetasizer NanoZs90, the wavelength is 658nm measured by an instrument, the scattering angle is 133 degrees, the temperature is maintained at 25 +/-1 ℃ during measurement, and the balance time is 2 min.
(4) Measurement of surface tension and interfacial tension
Preparing an agarose base emulsifier sample into a solution with the mass concentration of 1.0% (w/w) by using deionized water, and measuring the surface tension of the solution to air and the interfacial tension of the solution to an oil phase by using a DCAT21 full-automatic surface tension meter. In the experiment, a small platinum sheet (10 mm in length, 9.95mm in width and 0.2mm in thickness) was selected for measurement.
Firstly, washing a small platinum sheet by deionized water, then burning by using an alcohol lamp (forming an angle of 45 degrees with the horizontal plane) until the small platinum sheet becomes reddish for 20-30 seconds, and hanging on an instrument for later use after cooling. And adding a measuring liquid into the sample vessel, wiping the outer wall of the sample vessel, and placing the sample vessel on a lifting platform for measurement.
(5) Determination of gel Strength
Weighing 0.25g of the prepared agarose-based emulsifier sample, adding 25mL of deionized water, heating to dissolve to prepare 1.0% agarose solution (water phase), mixing with 5mL soybean salad oil (oil phase), namely the ratio of the oil phase to the water is 1:5, shearing for 3min at the speed of 15000r/min by using a high-speed shearing emulsifying machine at 75 ℃, covering a preservative film on the formed emulsion after cooling and solidification, standing for 15h at 20 ℃, measuring the gel strength by using a gel strength tester, and measuring the average value for three times.
2. Data of
(1) Properties of each of the prepared agarose-based emulsifier samples
TABLE 1 Properties of each agarose-based emulsifier sample
The results of the performance tests are shown in table 1 and show that: products with different degrees of substitution can be obtained by changing the length and the content of the hydrophobic fatty acid chains, so that products with different emulsifying properties can be obtained. The formed emulsion can form emulsion type gel when the temperature is lower than 30 ℃, and the gel strength is 50-120 g/cm2。
(2) Comparing the performance of each prepared agarose-based emulsifier sample with the performance of the traditional emulsifier
The agarose-based emulsifiers with different carbon chain lengths prepared in examples 1 to 6 were compared with agarose (AG, control) and commonly used emulsifiers Tween20, Tween80, sucrose fatty acid ester (SFAE, HLB13), sucrose fatty acid ester (SFAE, HLB15), Gelatin (geltin), emulsifying property (EA) and Emulsion Stability (ESI) of Glycerol Monostearate (GM) at the same concentration (1.0% agarose solution), as shown in table 2, the results showed that: the agarose-based emulsifier prepared by the invention shows better emulsifying capacity, but is slightly insufficient compared with Tween20, Tween80 and sucrose fatty acid ester, but is obviously higher than the common emulsifier in the aspect of emulsifying stability.
TABLE 2 comparison of the Performance of each of the agarose-based emulsifier samples of the present invention with conventional emulsifiers
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (7)
1. An agarose-based emulsifier, which is characterized in that: raw materials of the agarose-based emulsifier comprise agarose and a fatty acid derivative, wherein the molar ratio of the agarose to the fatty acid derivative is 1: 2-1: 4, the molar weight of the agarose is calculated by disaccharide unit, and the fatty acid derivative is acetyl chloride, propionyl chloride, butyryl chloride, valeryl chloride, hexanoyl chloride, octanoyl chloride, decanoyl chloride, lauroyl chloride, myristoyl chloride, palmitoyl chloride or stearoyl chloride;
the preparation method of the agarose-based emulsifier comprises the following steps:
step 1, dispersing agarose in a pyridine solvent to prepare agarose suspension with the mass concentration of 10-40%, wherein the pyridine is used as a catalyst, an acid-binding agent and a solvent in a reaction system;
step 2, dropwise adding a fatty acid derivative into an agarose suspension under magnetic stirring, and reacting at 80-120 ℃ for 1-3 h, wherein the molar ratio of agarose to the fatty acid derivative is 1: 2-1: 4, and the molar amount of agarose is calculated by disaccharide unit;
step 3, after the reaction is finished, adding excessive ethanol to stop the reaction, standing, filtering, and then washing and filtering by using ethanol and deionized water in sequence;
step 4, finally, mixing ethanol with the volume concentration of 40-60% with a filtered product, removing residual organic solvent after rotary evaporation, and drying and crushing to obtain the agarose-based emulsifier;
the structural formula of the prepared agarose-based emulsifier is shown as the following formula:
R:CH3；CH3CH2；CH3CH2CH2；CH3(CH2)2CH2；CH3(CH2)3CH2；CH3(CH2)5CH2；CH3(CH2)7CH2；CH3(CH2)9CH2；CH3(CH2)11CH2；CH3(CH2)13CH2；CH3(CH2)15CH2。
2. an agarose-based emulsifier according to claim 1, wherein: in step 1, the agarose suspension has a mass concentration of 20%.
3. An agarose-based emulsifier according to claim 1, wherein: in step 2, the molar ratio of the agarose to the fatty acid derivative is 1: 2.
4. An agarose-based emulsifier according to claim 1, wherein: in the step 2, the reaction temperature is 80 ℃, and the reaction time is 1 h.
5. An agarose-based emulsifier according to claim 1, wherein: in the step 3, the mass consumption of the ethanol is 4-10 times of that of the agarose in the step 1, and the standing time is 30-60 min.
6. An agarose-based emulsifier according to claim 1, wherein: in the step 4, the mass consumption of the ethanol is 4-10 times of the mass of the agarose in the step 1.
7. Use of an agarose based emulsifier according to claim 1 for forming an emulsion, wherein: an oil phase and a water phase are required to be added for forming the emulsion, the volume usage ratio of the oil phase to the water phase is 1: 5-1: 10, the mass usage of the agarose-based emulsifier is 0.2% -1.2%, and the emulsion is formed under the condition that a high-speed shearing emulsifying machine is used for shearing for 3-5 min at the speed of 15000-30000 r/min at the temperature of 35-85 ℃.
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