Processing method for intelligent hydrogel from nanometer starch particles

Patent metadata

Field	Value
Publication number	US-11345785-B2
Application number	US-201916601667-A
Country	US
Kind code	B2
Filing date	Oct 15, 2019
Priority date	Apr 23, 2018
Publication date	May 31, 2022
Grant date	May 31, 2022

Abstract

The present disclosure discloses a processing method for intelligent hydrogel from nano-scale starch particles, and belongs to the technical field of nutritional health food. The present disclosure uses dendritic water-soluble starch particles as a skeleton and utilizes a transglycosidation and chain extension-glycan entanglement reaction of glycosyltransferase to obtain an intelligent hydrogel having a spatial reticular structure. The product provided by the present disclosure is an intelligent starch-based hydrogel which has good rehydration capability, biocompatibility, strong gel strength, enzymatic response irreversibility, pH response reversibility, can carry multiple nutritional factors. The hydrogel provided by the present disclosure can protect and control the release of food functional factors, and can be applied to food, biological drug loading, functional materials and the like.

First claim

What is claimed is:

1. A method for processing an intelligent hydrogel using nano-scale starch particles as a skeleton, comprising:
(1) allowing water-soluble starch particles to be prepared into a homogeneous solution having a mass concentration of 0.2 to 1%; and
(2) adding 50 to 100 mg of donor molecules for providing glucose and 50 to 200 U of glycosyltransferase per 10 mg of the water-soluble starch particles, stirring evenly, reacting at a temperature of 35 to 40° C. for 12 to 24 h, then cooling and leaving to stand to form a gel,
wherein the water-soluble starch particles are derived from biosynthesized starch particles or natural plant starch, and have a molecular weight of 10 7 to 10 8 g/mol, an α-1,6 glycosidic bond ratio of 7% to 10%, and a particle size of 30 to 100 nm; and wherein the donor molecules for providing the glucose are sucrose, maltodextrin or glucose-1-phosphate.

2. The method according to claim 1 , further comprising: adding functional ingredients comprising a water-soluble protein into a homogeneous solution system in step (1) or a reaction system in step (2).

3. The method according to claim 1 , wherein the glycosyltransferase is non-Leloir-type glycosyltransferase recognizing a disaccharide or a short-chain glucan.

4. The method according to claim 1 , further comprising: repeatedly rinsing a gel product formed by being left to stand in step (2) with water, and lyophilizing the gel product to obtain a xerogel.

5. A method for processing an intelligent hydrogel using nano-scale starch particles as a skeleton, comprising:
(1) allowing water-soluble starch particles to be prepared into a homogeneous solution having a mass concentration of 0.2 to 1%;
(2) adding 50 to 100 mg of donor molecules for providing glucose and 50 to 200 U of glycosyltransferase per 10 mg of the water-soluble starch particles, stirring evenly, reacting at a temperature of 35 to 40° C. for 12 to 24 h, then cooling and leaving to stand to form a gel; and wherein the donor molecules for providing the glucose are sucrose, maltodextrin or glucose-1-phosphate.

6. The method according to claim 5 , wherein a mass ratio of the donor molecules for providing the glucose to the water-soluble starch particles is (5 to 10):1.

7. The method according to claim 5 , further comprising: adding functional ingredients comprising a water-soluble protein into a homogeneous solution system in step (1) or a reaction system in step (2).

8. The method according to claim 5 , wherein the water-soluble starch particles are derived from biosynthesized starch particles or natural plant starch, and have a molecular weight of 10 7 to 10 8 g/mol, an α-1,6 glycosidic bond ratio of 7% to 10%, and a particle size of 30 to 100 nm.

9. The method according to claim 5 , wherein the glycosyltransferase is non-Leloir-type glycosyltransferase recognizing a disaccharide or a short-chain glucan.

10. The method according to claim 5 , further comprising: repeatedly rinsing a gel product formed by being left to stand in step (2) with water, and lyophilizing the gel product to obtain a xerogel.

Assignees

• Univ Jiangnan

Inventors

• Miao Ming
• Jiang Bo
• Qi Yang
• Liu Yao
• Zhang Tao
• Jin Zhengyu

Classifications

• B82Y40/00

  Manufacture or treatment of nanostructures · CPC title

• C08J2303/02

  Starch; Degradation products thereof, e.g. dextrin · CPC title

• C08J3/075 Primary

  Macromolecular gels · CPC title

• C08J2489/00

  Characterised by the use of proteins; Derivatives thereof · CPC title

• C08K5/1545

  Six-membered rings · CPC title