CN-121975025-A - Preparation of butyrate starch-based emulsion stabilizer and application of butyrate starch-based emulsion stabilizer in embedding of fat-soluble functional factors

Abstract

The invention discloses a preparation method of a butyrate starch-based emulsion stabilizer and application of the butyrate starch-based emulsion stabilizer in embedding of fat-soluble functional factors, and belongs to the technical field of food emulsifiers. According to the invention, through a double modification process of butyrylation and adipic acid crosslinking, the emulsifying activity and interface stability of starch are synergistically improved, and the problems that a traditional small molecule emulsifier system is insufficient in long-term stability and easy to phase separation and has limited embedding protection efficiency on fat-soluble active ingredients are effectively solved. The method is simple and convenient to operate, low in cost and easy to popularize and apply in the existing production process, can be widely applied to the food processing industry, provides a green, efficient and stable active ingredient embedding and delivering technology for health products, special medical foods and high-end dairy product production enterprises, and promotes the sustainable development of the health food and functional ingredient industry.

Inventors

• GU ZHENGBIAO
• JIA ZHIWEN
• LI LINGJIN
• HONG YAN
• CHENG LI
• LI ZHAOFENG
• LI CAIMING

Assignees

• 江南大学

Dates

Publication Date

20260505

Application Date

20260121

Claims (12)

1. 1. A method for preparing a butyrate starch-based emulsion stabilizer, comprising the steps of: Mixing starch and water to obtain starch slurry, regulating pH to alkaline, adding mixed anhydride prepared from butyric anhydride and adipic acid into the starch slurry, adding alkali to maintain pH to alkaline, reacting, adding acid to neutralize pH, stopping reacting, washing, drying, grinding, and sieving to obtain the butyrate starch-based emulsion stabilizer.
2. 2. The method of claim 1, wherein the starch comprises any one or more of corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch, rice starch, and high amylose corn starch.
3. 3. The method according to claim 1, wherein the concentration of starch in the starch slurry is 10-50wt%.
4. 4. The preparation method according to claim 1, wherein the alkalinity is pH 8-9, and the alkaline agent used for adjustment comprises one or more of sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate and potassium bicarbonate.
5. 5. The preparation method of the starch according to claim 1, wherein the amount of the butyric anhydride is 3-30% of the weight of the dry starch, the amount of the adipic acid is 0.01-0.5% of the weight of the dry starch, and the mass ratio of the butyric anhydride to the adipic acid is 10:0.05-0.1.
6. 6. The method according to claim 1, wherein the reaction temperature is 25 to 50 ℃ and the reaction time is 2 to 6 hours.
7. 7. The preparation method according to claim 1, wherein the preparation of the mixed anhydride is performed under heating and stirring at a temperature of 40-100 ℃.
8. 8. The method according to claim 1, wherein the mixed acid anhydride is added to the starch slurry within 1 to 2 hours.
9. 9. The preparation method of claim 1, wherein the pH value after neutralization is 5-7, and the acid agent used for adjustment comprises one or more of acetic acid, hydrochloric acid, citric acid and malic acid.
10. 10. A butyrate starch-based emulsion stabilizer, characterized in that the butyrate starch-based emulsion stabilizer is prepared according to the preparation method of any one of claims 1 to 9.
11. 11. An emulsion is characterized by comprising, by mass, 85-90 parts of water, 1-5 parts of the butyrate starch-based emulsion stabilizer described in claim 10 and 5-20 parts of edible oil.
12. 12. The emulsion of claim 11, wherein the edible oil comprises a fat-soluble functional factor, and wherein the fat-soluble functional factor comprises one or more of lutein, beta-carotene, curcumin, and lycopene.

Description

Preparation of butyrate starch-based emulsion stabilizer and application of butyrate starch-based emulsion stabilizer in embedding of fat-soluble functional factors Technical Field The invention relates to the technical field of food emulsifying agents, and particularly provides a preparation method of a butyrate starch-based emulsion stabilizer and application of the butyrate starch-based emulsion stabilizer in embedding of fat-soluble functional factors. Background The emulsion is used as a dispersion system formed by oil, water and other mutually insoluble liquids, has important application in the fields of foods, medicines, cosmetics and the like, but is a thermodynamically unstable system, so that problems of sedimentation, flocculation, coalescence, phase separation and the like are easy to occur in the storage process, and the long-term stability of the emulsion is greatly dependent on the performance of the used stabilizer, so that the development of an efficient and safe emulsion stabilizing system has important practical significance. Although the current commonly used food emulsifying agents (such as monoglyceride, sucrose ester, tween series, carboxymethyl cellulose and the like) can meet the process requirements to a certain extent, the long-term intake of the emulsifying agents of partially synthesized or semi-synthesized sources possibly has food safety hidden trouble, so the development of the emulsifying agents with natural sources, good biocompatibility and excellent performance has become the current research trend. The starch is used as natural polysaccharide which is wide in source, low in price, safe and nontoxic, and has good potential as a carrier of food-grade emulsion stabilizer. Meanwhile, although a plurality of fat-soluble functional factors such as carotenoid, vitamin E, curcumin and the like have important nutrition and physiological functions, the problems of poor water solubility, low chemical stability, easy oxidative degradation, low bioavailability and the like are commonly faced in practical application. Lutein ester is taken as an example, is taken as important carotenoid ester, has various physiological activities such as antioxidation, vision protection, immunoregulation and the like, is sensitive to light, heat and oxygen, and has low bioavailability. Therefore, an adaptive emulsion delivery system is constructed to realize effective embedding, protection and controllable release of the fat-soluble functional factors, and the method has important application value. Based on the emulsion stabilization requirement, the research trend of the natural emulsifier and the difficult problem of delivering the fat-soluble functional factors, the butyrate starch-based emulsion stabilizer provided by the invention can be used as an embedding carrier with excellent performance, safety and reliability of the fat-soluble functional factors, and can effectively meet related application requirements. At present, patent CN 116655815B (a butyrate starch-based emulsifier with probiotics, a preparation method and application thereof) discloses a technical scheme of a composite modified butyrate starch-based emulsifier which is formed by taking starch as a main raw material and reacting butyric anhydride with an oxidant, an etherifying agent, a crosslinking agent, an enzymolysis agent and the like. However, the emulsifier provided by the patent has poor stability enhancement degree for emulsion, and still has room for improvement. Disclosure of Invention Technical problem The existing emulsion depends on a stabilizer to maintain stability, and part of common synthetic emulsifying agents have food safety hazards, so that a starch-based emulsion stabilizer which is healthy and safe, has a simple process and can effectively improve the stability of the emulsion is needed. Technical content In order to overcome the technical problems, the invention provides a preparation method of a butyrate starch-based emulsion stabilizer and application of the butyrate starch-based emulsion stabilizer in embedding of fat-soluble functional factors. According to the method, natural starch with wide sources is used as a raw material, and the target product is synthesized by adopting double modification of butyrylation and adipic acid crosslinking in one step, so that the method has the advantages of simple process route, mild condition, low cost, safe operation and easiness in large-scale production. The dual modification strategy of the invention is that firstly, hydrophobic groups are introduced into starch molecules through butyrylation reaction, so that the affinity between the starch molecules and oil phase and the adsorption capacity at an oil-water interface are enhanced, and then adipic acid is adopted for proper cross-linking, so that the hydrophobicity and structural stability of starch particles are improved, and the stabilizing effect of an emulsion interface and the system tolerance of the starc