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Preparation method of Gamma-aminobutyric acid

A technology of aminobutyric acid and seeds, applied in the field of preparation of γ-aminobutyric acid, can solve the problems of severe reaction conditions, potential safety hazards, difficult application, etc., so as to reduce environmental pollution, protect the environment, and avoid the use of corrosive solvents Effect

Active Publication Date: 2010-05-12
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In general, the preparation of GABA by chemical synthesis is difficult to be applied in food processing and production due to the use of some corrosive solvents in the production process, severe reaction conditions, and low yield. The product cannot be considered as a natural food additive, and there are certain safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation process of the corn cob hydrolyzate adopted in the present embodiment is:

[0044] 1) Acid hydrolysis of corncobs: hydrolyzing corncobs in a sulfuric acid solution with a concentration of 5% by volume to obtain an acidolysis solution, the hydrolysis temperature is 200°C, and the hydrolysis time is 300 minutes;

[0045] 2) Solid-liquid separation: solid-liquid separation of the acid hydrolysis solution to obtain the first sugar solution rich in xylose and corn cob acid hydrolysis slag;

[0046] 3) Enzymatic hydrolysis of acid hydrolysis residue: use one or more of cellulase, xylanase or cellobiase to enzymatically hydrolyze the acid hydrolysis residue of corncobs to obtain an enzymatic hydrolysis solution; the enzyme dosage is: Gram acid hydrolysis residue 50PFIU cellulase, 30IU cellobiase, 200PFIU xylanase; during the enzymolysis process, the pH is controlled at 7.0, the temperature is 60°C, and the enzymolysis time is 240 hours;

[0047] 4) Solid-liqui...

Embodiment 2

[0055] The γ-aminobutyric acid preparation process of the present embodiment is as follows:

[0056] First, the γ-aminobutyric acid production strain Lactobacillus brevis CGMCC NO.1306 (Lactobacillus brevis CGMCC NO.1306) was connected to the hydrolyzate containing 20% ​​of corncob, 0.4% of yeast extract, 0.8% of peptone, 0.3% of corn steep liquor, and 2% of agar cultured at 30°C for 26 hours.

[0057] Then adopt plate cultured gamma-aminobutyric acid to inoculate one loop into the liquid seed medium containing 25% of corncob hydrolyzate, 0.4% of yeast extract, 0.8% of peptone, and 0.2% of corn steep liquor for cultivation, pH is controlled at 5.2, shaker Cultivate for 20 hours, the rotation speed of the shaker is 220 rpm, and the culture temperature is 33°C.

[0058] After the shake flask seeds are cultivated, inoculate them into the liquid seed medium of the seed tank containing 30% corn cob hydrolyzate, 0.3% yeast extract, 0.5% peptone, and 0.2% corn steep liquor for venti...

Embodiment 3

[0062] The γ-aminobutyric acid preparation process of the present embodiment is as follows:

[0063] First, the γ-aminobutyric acid production strain Lactobacillus brevis CGMCC NO.1306 (Lactobacillus brevis CGMCC NO.1306) was connected to the corncob hydrolyzate containing 25%, yeast extract 0.3%, peptone 0.8%, corn steep liquor 0.3%, agar 2% cultured at 30°C for 18 hours.

[0064] Then adopt plate cultured gamma-aminobutyric acid to inoculate one loop into the liquid seed medium containing 20% ​​of corn cob hydrolyzate, 0.3% of yeast extract, 0.7% of peptone, and 0.4% of corn steep liquor for cultivation, pH is controlled at 5.5, shaker Cultivate for 24 hours, the rotation speed of the shaker is 180 rpm, and the culture temperature is 30°C.

[0065] After the shake flask seeds have been cultivated, inoculate them into the liquid seed medium of the seed tank containing 25% corncob hydrolyzate, 0.2% yeast extract, 0.5% peptone, and 0.2% corn steep liquor for ventilated culture...

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Abstract

The invention relates to a preparation method of Gamma-aminobutyric acid. The method includes the following steps: inoculating cultured Gamma-aminobutyric acid production bacterial strain to a fermentation culture medium in a fermentation tank for culturing, conducting combined fermentation of an aerobic section and an anaerobic section, controlling temperature in sections during the fermentationprocess and adopting a means of regulating in sections based on the demand for oxygen so that the Gamma-aminobutyric acid production bacterial strain is metabolized under an anaerobic state to produce Gamma-aminobutyric acid. The preparation method adopts ventilation in sections and high temperature fermentation, shortens the fermentation cycle, reduces the consumption of cooling water and cost and improves the yield of the Gamma-aminobutyric acid. The production process is simple, safe and energy-saving. The hydrolysis liquid of corn cob is used as fermentation raw material, thus not only changing wastes into valuables and reducing environment pollution, but also having positive significance in guaranteeing food security.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and relates to a preparation method of gamma-aminobutyric acid. Background technique [0002] γ-aminobutanoic acid (GABA for short), also known as 4-aminobutanoic acid (4-Aminobutanoica cid, 4-AB), γ-aminobutanoic acid, molecular formula C 4 h 9 NO 2 , relative molecular weight 103.2, is a white or near-white crystalline powder, easily soluble in water, slightly soluble in hot ethanol, insoluble in cold ethanol, benzene, ether, melting point (mp): 203-204°C (decomposition), Melting and decomposing into pyrrolidone and water, the dissociation constant of GABA: pKCOOH=4.03, pKNH 3 =10.56, no optical activity. [0003] GABA is a non-protein amino acid that widely exists in prokaryotes and eukaryotes in a free state. Neurophysiological and neuromedical studies have shown that GABA is an inhibitory transmitter of the central nervous system, one of the most important neurotransmitters in bra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/00C12R1/24
Inventor 李荣杰薛培俭尚海涛郑辉
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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