Application of r-polyglutamic acid or salt thereof in dairy product as addition agent

A technology of polyglutamic acid and dairy products, applied in dairy products, applications, milk preparations, etc., can solve problems such as high viscosity, reduced mineral utilization rate, barriers, etc.

Inactive Publication Date: 2010-04-14
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The γ-PGA produced by microorganisms is a linear high-molecular polypeptide with a high viscosity. If the molecular weight is too large, it will easily cause a biofilm barrier and reduce the utilization rate of minerals.

Method used

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  • Application of r-polyglutamic acid or salt thereof in dairy product as addition agent
  • Application of r-polyglutamic acid or salt thereof in dairy product as addition agent
  • Application of r-polyglutamic acid or salt thereof in dairy product as addition agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: Isolation and identification of poly-γ-glutamic acid producing strain Bacillus licheniformis WX-02

[0049] Weigh 1g of the soil sample from the high-salt environment of Yingcheng Salt Mine in Hubei Province into a sterile test tube, add 9 mL of sterile water, seal with a cotton stopper, shake for 2 minutes, then put it in a water bath, heat at 80°C for 10 minutes, and then stand for 30 minutes. After cooling, draw 0.1 mL of the supernatant, dilute 10-2, 10-3, respectively take 0.2 mL, spread on an LB plate, incubate at 37°C for 48 hours to observe the results, and select a single colony that is emulsion-like and drawable on the LB medium , Connected to the fresh liquid seed culture medium, cultured in a shaker at 37°C for 12 hours, inoculated into 250mL shake flasks containing 50mL sterile basic fermentation medium at a rate of 2% at 37°C, 190r / min, shaking The fermentation was ended after 36 hours of cultivation. The fermentation products were sampled and cen...

Embodiment 2

[0050] Example 2: HPLC analysis method of poly-γ-glutamic acid

[0051] The quantitative analysis of poly-γ-glutamic acid was completed by HPLC, column Agilent 1100, mobile phase 100mM KH 2 PO 4 Add 5.0% methanol (adjust the pH value to 2.5 with phosphoric acid), filter, ultrasonically degas, ultraviolet detection wavelength is 210nm, flow rate is 1ml / min, and glutamic acid is used as a quantitative standard. The molecular weight is analyzed by the American Waters liquid chromatograph, equipped with Japanese TSK Gel G6000 PWXL (7.8mm×300mm) gel permeation chromatography column and Waters 2487 ultraviolet detector. The mobile phase is 25mmol / L Na2SO4: acetonitrile=8:1 (v / v), the flow rate is 0.5ml / min, the detection wavelength is 210nm, and the purified γ-PGA is used as a quantitative standard.

[0052] The production determination steps of poly-γ-glutamic acid are as follows:

[0053] Take 5 ml of fermentation centrifugal supernatant, add 3 times the volume of alcohol to precipitate...

Embodiment 3

[0056] Example 3: Liquid batch fermentation production of poly-γ-glutamic acid

[0057] 1. Use the frozen-preserved strain Bacillus licheniformis WX-02 as the original strain

[0058] 2. Inclined bacteria

[0059] Inoculate the frozen-preserved strain Bacillus licheniformis WX-02 into the LB solid slope (Ingredients: peptone 10g / L, yeast extract 5g / L, NaCl 10g / L, agar 15g / L, pre-sterilization medium The pH is 7.0), cultivated at 30°C-37°C for 24-36 hours.

[0060] 3. Seed liquid culture

[0061] Transfer the seeds activated by the LB solid slope to the liquid seed culture medium containing peptone 10g / L, yeast extract 5g / L, NaCl 10g / L, pH 7.0, 30℃-37℃, 200rpm Cultivate for 14-16 hours to mid-log growth period;

[0062] 4. Fermentation tank culture

[0063] Configure the fermentation medium according to the amount added per 1 liter of medium: 40-100 grams of glutamic acid; 50-100 grams of glucose; 10-30 grams of citric acid; 3-20 grams of ammonium chloride; K 2 HPO 4 ·3H 2 O 0.1-2 grams;...

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Abstract

The invention relates to the application of r-polyglutamic acid or salt thereof in dairy product as addition agent, which belongs to the technical field of agricultural microbes, in particular to r-polyglutamic acid (H type) or polyglutamic acid sodium (Na type) or polyamino acid chelation salt class formed by r-polyglutamic acid (H type) or polyglutamic acid sodium (Na type) and one or a plurality of mineral ions (such as Ca2+, Fe2+, Zn2+, Mg2+, Fe3+ and Cu2+), or the application of the mixture asthickening agent, stabilizer, deicing fluid, mineral nutriment hardening agent and mineral absorption promoting agent in dairy product (such as sterilization milk, sterilised milk, fermented milk, drink including milk, milk powder, cheese or ice cream) as additive.

Description

Technical field [0001] The invention relates to the application of γ-polyglutamic acid or its salt as an additive in dairy products, and belongs to the technical field of food additive application. More specifically, the present invention relates to a γ-polyglutamic acid (H type) or γ-polyglutamate sodium (Na type) or its combination with one or more mineral ions (Ca 2+ , Fe 2+ , Zn 2+ , Mg 2+ , Fe 3+ , Cu 2+ ) Formed polyamino acid chelate salt, or its mixture, as a new type of additive to increase the mineral nutrient content of dairy products, and prevent the precipitation of phosphate on mineral ions in the small intestine to make it slowly release, and can mask the cause The addition of mineral ions will destroy the flavor and taste of dairy products. At the same time, the addition of macromolecular polyamino acids can also give dairy products better structural characteristics, which can increase the thickness, improve stability, and resist freezing. Background technique [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/137A23C19/00A23G9/36
Inventor 陈守文冀志霞王杨波柯云雍阳春
Owner HUAZHONG AGRI UNIV
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