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Preparation of edible fungus beta-dextran

A technology of edible fungi and glucan, which is applied in the field of preparation of edible fungus β-glucan, which can solve the problems of large investment, time-consuming, laborious and money-consuming, and high operation requirements in production plants, and achieve product safety, mild technical conditions, The effect of high product purity

Inactive Publication Date: 2009-04-15
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0036] Due to the use of column chromatography, this method requires a large investment in the application of the production plant, high operation requirements, low production efficiency, and product structure identification, which is time-consuming, laborious and expensive.

Method used

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  • Preparation of edible fungus beta-dextran
  • Preparation of edible fungus beta-dextran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] See the process flow figure 1 , mushroom fruiting body → 80 ℃ hot air drying for 2 hours → crushed to 80 mesh → take 1 kg of dry powder of mushroom fruiting body, add 10 kg of water → 45KHz, power 550W, ultrasonic treatment at room temperature for 20 minutes → add 20 kg of water, and add 6.2 g of CaCl 2 →Add liquid neutral cellulase 40mL (enzyme activity 20000IU / mL, Ningxia Hersbit Biotechnology Co., Ltd.), liquid hemicellulase 33.3mL (enzyme activity 30000IU / mL, Ningxia Hersbit Biotechnology Co., Ltd.) and Liquid neutral protease 66.7mL (enzyme activity 30000IU / mL, Ningxia Heshibi Biotechnology Co., Ltd.), natural pH (that is, no pH adjustment, generally 6.5-7.0), keep warm at 45°C, stir and mix for 1.5h → add Liquid high-temperature amylase 25mL (enzyme activity 20000IU / mL, Ningxia Heshibi Biotechnology Co., Ltd.), 95 ℃ hot water stirring extraction for 2h→cool to room temperature→5000r / min, centrifuge for 10min to remove residue→supernatant (about 30L) → Concentrat...

Embodiment 2

[0066] See the process flow figure 1 , Grifola frondosa fruiting body → 80 ℃ hot air drying for 2 hours → crushed to 100 mesh → take 1kg of dry powder of Grifola frondosa fruiting body, add 10kg of water → 45KHz, power 660W, ultrasonic treatment at room temperature for 20min → add 15kg of water, and add 5.2 g CaCl 2 →Add liquid neutral cellulase 30mL (enzyme activity 20000IU / mL), liquid hemicellulase 30mL (enzyme activity 30000IU / mL) and liquid neutral protease 60mL (enzyme activity 30000IU / mL), natural pH (i.e. not adjusted pH, generally 6.5-7.0), keep warm at 45°C, stir and mix for 1.5h enzymatic hydrolysis → add liquid high-temperature amylase 15mL (enzyme activity 20000IU / mL), stir and extract with hot water at 95°C for 1.5h → cool to room temperature → 5000r / min , 10min centrifugation to remove slag→supernatant (about 25L)→concentrate under reduced pressure to 6L→add 14L of edible ethanol→precipitate, add water 10 times the weight of water to redissolve→10,000 molecular ...

Embodiment 3

[0068] See the process flow figure 1 , Ganoderma lucidum fruiting body → 80 ℃ hot air drying for 2 hours → crush to 100 mesh → take 1 kg of dry Ganoderma lucidum fruiting body powder, add 6 kg of water → 45KHz, power 560W, ultrasonic treatment at room temperature for 30 minutes → add 13 kg of water, and add 6 g of CaCl 2 →Add liquid neutral cellulase 40mL (enzyme activity 20000IU / mL), liquid hemicellulase 33.3mL (enzyme activity 30000IU / mL) and liquid neutral protease 40mL (enzyme activity 30000IU / mL), natural pH (that is, not Adjust the pH, generally at 6.5-7.0), keep warm at 50°C, stir and mix for enzymatic hydrolysis for 1.0h → add liquid high-temperature amylase 10mL (enzyme activity 20000IU / mL), stir and extract with hot water at 95°C for 1.5h → cool to room temperature → 5000r / mL min, 10min centrifugation to remove residue→supernatant (about 18L)→concentrate under reduced pressure to 6L→add 9L of edible ethanol→precipitate, add 15 times the weight of water to redissolve→...

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Abstract

The invention provides a preparation method of edible fungi Beta-glucan. In the method, ultrasonic pretreatment, neutral cellulose, hemi-cellulase, the cellulase enzyme digested by a neutral protease mixed enzyme, hemicellulose (like xylan, gelose and a plurality of heteroglycans) and proteins (and peptides) are mainly adopted; a high-temperature amylase is added for the enzyme digestion of the amyloid simultaneously when hot water is extracted; and a target is obtained through a sequent ethanol deposition and the edible fungi Beta-glucan with better activity is further obtained through the hyperfiltration of a film with an interception of 10,000. The preparation method has the advantages that: the product purity of the edible fungi Beta-glucan by adopting the method is high (55.2 to 82.3 percent); the preparation process does not have the residues of poisonous and harmful chemical reagents; the product is safe; the technical condition is moderate and is easy to be operated; and the preparation method is suitable for preparing all the edible fungi Beta-glucan and is suitable for commercial production.

Description

(1) Technical field [0001] The invention relates to a method for preparing edible fungus beta-glucan, in particular to a method for preparing water-soluble beta-glucan in edible fungi. (2) Background technology [0002] The active polysaccharide β-(1→3)-D-glucan widely exists in nature and is a constituent component of the cell walls of bacteria, yeasts, fungi, edible fungi, cereals and seaweeds. At present, researchers at home and abroad have isolated hundreds of polysaccharides with anti-tumor, immune-enhancing, anti-aging and antioxidant activities from edible fungi. In the world, edible fungus polysaccharides are called "biological response effectors" ( Biological Response Modifier). After summarizing, the functional polysaccharides of edible fungi have a relatively consistent relationship in the decisive primary structure. The active polysaccharides extracted from the bacteria are generally composed of glucose, and the β-1,3-glycosidic bonds on the main chain of glucos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/08
Inventor 杨开孙培龙何荣军
Owner ZHEJIANG UNIV OF TECH
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