Use of beta-glucosidase in preparation of resveratrol by transforming polydatin
A technology of glucosidase and resveratrol glycosides, applied in biochemical equipment and methods, methods based on microorganisms, microorganisms, etc., can solve the problems of complex transformation products, single reaction products, and high equipment requirements, and achieve separation and extraction steps Simple, very easy to scale production, the effect of a single product
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Embodiment 1
[0027] (1) Strain selection: select Penicillium citrinum CGMCC 3.2938 as the strain producing β-glucosidase;
[0028] (2) Preparation of β-glucosidase crude enzyme liquid: Inoculate the bacteria described in step (1) in a conventional amount in the β-glucosidase enzyme production medium, at 25 ° C, under the condition of a shaking table speed of 120 rpm, Enzyme production and fermentation for 18 hours, and then all the fermented products were centrifuged at a speed of 5000r / min for 15min, and the supernatant was collected to obtain the crude enzyme liquid of β-glucosidase;
[0029] (3) Enzyme conversion reaction of resveratrol glycosides: get the plant sample (polygonum cuspidatum) containing resveratrol glycosides, pulverize it to 60 mesh, and then add the pulverized sample to the ratio of 6ml crude enzyme solution to the pulverized Add the crude enzyme solution of β-glucosidase prepared in step (2) to the sample, and after fully stirring, transform and react for 10 hours at ...
Embodiment 2
[0035] (1) Strain selection: select Rhizopus aureus CGMCC No.1963 as the strain producing β-glucosidase;
[0036] (2) Preparation of β-glucosidase crude enzyme liquid: Inoculate the bacteria described in step (1) in a conventional amount into β-glucosidase enzyme production medium, at 30° C., under the condition of shaking table speed 150 rpm, Enzyme production and fermentation for 24 hours, and then all the fermented products were centrifuged at 6000r / min for 20min, and the supernatant was collected to obtain the crude enzyme liquid of β-glucosidase;
[0037] (3) Enzyme conversion reaction of resveratrol glycosides: get the plant sample (polygonum cuspidatum) containing resveratrol glycosides, pulverize it to 60 mesh, and then add the pulverized sample to the ratio of 7ml crude enzyme solution to the pulverized Add the crude enzyme solution of β-glucosidase prepared in step (2) to the sample, stir it well and let it stand for conversion reaction at 30°C for 14 hours;
[0038...
Embodiment 3
[0043] (1) Strain selection: select Penicillium yangkii CGMCC NO.0668 as the strain producing β-glucosidase;
[0044] (2) Preparation of β-glucosidase crude enzyme liquid: Inoculate the bacteria described in step (1) in a conventional amount in the β-glucosidase enzyme production medium, at 32 ° C, under the condition of a shaking table speed of 160 rpm, Enzyme production and fermentation for 36 hours, and then all the fermented products were centrifuged at 7000r / min for 20min, and the supernatant was collected to obtain the crude enzyme liquid of β-glucosidase;
[0045] (3) Reaction of enzymatic conversion of resveratrol glycosides: take a plant sample containing resveratrol glycosides (Lilua), pulverize it to 60 mesh, and then press the ratio of 1g pulverized sample to 8ml crude enzyme solution to pulverize Add the crude enzyme liquid of β-glucosidase prepared in step (2) to the sample, and after fully stirring, convert and react at 32°C and a shaker speed of 140rpm for 16 h...
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