Unsaturated pectin oligosaccharide and compound biological preservatives

A technology of pectin oligosaccharide and biological preservatives, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of limited application range, high price, and lack of broad-spectrum antibacterial properties, and achieve antibacterial properties. Good effect, good effect, wide range of effect

Active Publication Date: 2008-07-23
重庆檬泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price and the lack of broad-spectrum antibacterial properties, the scope of application is not wide, and it is generally only suitable for compound use. Therefore, it is urgent to develop more effective and safe cheap food preservatives.

Method used

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  • Unsaturated pectin oligosaccharide and compound biological preservatives
  • Unsaturated pectin oligosaccharide and compound biological preservatives
  • Unsaturated pectin oligosaccharide and compound biological preservatives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Seed slant medium: NaNO 3 2g, K 2 HPO 4 1g, KCL 0.5g, MgSO 4 0.5g, FeSO 4 0.01g, 3g sucrose, 20g agar, 1000ml water, natural pH. Sterilize at 121°C for 20 minutes. Inoculate Aspergillus niger (Aspergillus niger-wz 003) (provided by Institute of Bioengineering, Zhejiang University of Technology) and culture at 35°C for 20 hours to obtain slant strains.

Embodiment 2

[0040] Liquid fermentation medium composition: bran 60g, corn flour 40g, yeast extract 15.0g, carrot 12.0g, CaCO 3 10.0g, make up to 1000mL with water, initial pH 7.0, 250mL triangular flask, liquid volume 100mL, 0.1Mpa steam pressure sterilization for 20min, after cooling, add a ring of Aspergillus niger slant strain to each bottle, fermentation temperature 30℃, Cultivate for 48 hours under the condition of rotating speed of 200r / min, filter the crude enzyme solution, and measure the enzyme activity of pectin lyase in it as 375.3U / ml, which is 6.225 times of that under the basic fermentation condition.

Embodiment 3

[0042] The solid-state fermentation culture method is as follows: bran 4.0g, orange peel powder 2.0g, NaNO 3 1.28g, KH 2 PO 4 0.12g, add 100mL of water, pack in containers with a thickness of 2.5-3.0cm, sterilize with 0.1Mpa steam pressure for 30min, insert a ring of Aspergillus niger slant strain after cooling, cultivate at 40°C for 72h, Add physiological saline equivalent to 6 times the total amount of the culture medium (w / w) into the flask, place it at 120rpm, and extract it in a water-bath shaker at 40°C for 2 hours. After initial filtration with gauze, filter with a layer of filter paper to obtain crude enzyme solution . The enzyme activity of pectin lyase was measured to be 328.2U / ml, which was 5.443 times that under the basic fermentation conditions.

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Abstract

The invention relates to a preparation and application of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides, which is characterized in that: pectin is extracted from pericarps or fruit residues, pectate lyase produced by the fermentation of aspergillus niger-wz003 is added into the pectin, and then the unsaturated pectic oligosaccharide is obtained by centrifugal separation, monosaccharide removal by yeast, decoloration by active carbon, polyether sulfone membrane and membrane separation of regenerated cellulose, and the unsaturated pectic oligosaccharide can be obtained by a further drying step. The preparation method of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides has the advantages that: self-made pectate lyase is utilized, so the raw materials are easy to obtain and the cost is low; meanwhile, the pectic oligosaccharide and the compound biological preservative has the advantages of innocuity, high efficiency, broad spectrum and wide application range and can reduce the addition of chemical preservatives.

Description

(1) Technical field [0001] The invention relates to an unsaturated pectin oligosaccharide and a composite biological preservative containing the unsaturated pectin oligosaccharide, belonging to the technical field of food additive production and application. (2) Background technology [0002] Pectin is one of the polysaccharides that make up plant cell walls. It is widely found in the cell walls of roots, stems, leaves and fruits of higher plants. The most important feature of pectin structure is the D-galactose that contains α-(1-4) linkages. A straight chain of aldehyde units. Degrading pectin with inorganic acid, especially hydrochloric acid, is the earliest method of degrading pectin. However, acid hydrolysis lacks specificity and produces complex reactions at the same time. The higher the temperature, the more complex reactions, and more colored substances are produced. The color is deep, the amount of acid used is large, and the amount of alkali required for neutraliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06A23L3/3562
Inventor 汪钊沈雪亮章银军
Owner 重庆檬泰生物科技有限公司
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