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Method for preparing manna oligosacchride with zymohydrolysis of konjaku flour

A technology of mannan oligosaccharides and konjac flour, which is applied in the field of food biology, can solve the problem of insufficient development and utilization of hemicellulose resources, and achieve the effect of convenient and low-cost industrial production and meeting the demand

Inactive Publication Date: 2009-08-19
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But so far, this abundant and cheap hemicellulose resource has not been fully exploited and utilized except partially as a low-value food additive.

Method used

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  • Method for preparing manna oligosacchride with zymohydrolysis of konjaku flour
  • Method for preparing manna oligosacchride with zymohydrolysis of konjaku flour

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Embodiment Construction

[0007] The technical scheme of the present invention is as follows:

[0008] 1. Strains producing β-mannanase

[0009] The β-mannanase-producing strain of the present invention is Bacillus sp. MSJ-5, which is screened from a soil sample of konjac in Sichuan.

[0010] 2. Enzymatic hydrolysis of konjac flour to prepare mannose oligosaccharides

[0011] A method for preparing mannose oligosaccharide by enzymolysis of konjac flour, the steps are as follows:

[0012] (1) Slant culture of strains

[0013] β-mannanase-producing strain Bacillus sp. MSJ-5, preservation number CCTCC NO: M208258, strain slant medium: carob bean gum 1.0-1.2 parts, (NH 4 ) 2 SO 4 0.4~0.6 servings, K 2 HPO 4 ·3H 2 0.8-1.0 parts of O, 1.2-1.5 parts of agar, and 100 parts of water, all the above are parts by weight.

[0014] (2) Liquid seed culture

[0015] Liquid seed medium: 2.0-2.5 parts of yeast powder, 1.0-1.2 parts of bran, K 2 HPO 4 ·3H 2 0.8 to 1.0 parts of water and 100 parts of water ar...

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Abstract

The invention relates to a method for preparing mannan oligosaccharide by zymolytic konjaku flour, which belongs to the biological technical field of food. In the invention, beta-mannase is prepared after fermentation by using strain Bacillus sp. MSJ-5 producing beta-mannase and having the preservation number of CCTCC No: M208258, and then mannan oligosaccharide is prepared by using the prepared beta-zymolytic konjaku flour of mannase; and the zymolysis conditions are 50 to 55 DEG C, 50 to 70r / min for stirring and 20 to 30 hours for zymolysis. The method can conveniently and cheaply realize industrial production of mannan oligosaccharide, thereby meeting the requirements of the market on mannan oligosaccharide.

Description

technical field [0001] The invention relates to a method for preparing mannose oligosaccharide by enzymatic hydrolysis of konjac flour, and belongs to the field of food biotechnology. Background technique [0002] Oligosaccharide (Oligosaccharide) refers to a linear or branched low-degree polymer formed by 2-10 monosaccharides linked by glycosidic bonds. According to the function, oligo-oligosaccharides can be divided into ordinary oligosaccharides and functional oligosaccharides. Ordinary oligosaccharides can be digested and absorbed by the body, providing energy and nutrition for the body and also promoting the growth of intestinal flora to a certain extent. Common oligosaccharides are sucrose, maltose, lactose, maltotriose, trehalose, etc. Functional oligosaccharides refer to the oligosaccharides that the digestive enzymes in the digestive tract of animals do not act on and cannot be digested and absorbed by the body, but are oligosaccharides needed for the proliferation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P19/00C12R1/07
Inventor 张玉忠陈秀兰张闵孙彩云周百成
Owner SHANDONG UNIV
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