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Production method for laver protein and polysaccharide nutrient powder

A technology of proteoglycan and production method, applied in the field of production of laver proteoglycan nutrient powder, achieving the effects of high extract yield, high extraction yield and wide application range

Inactive Publication Date: 2012-02-01
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, for the ultrasonic crushing extraction method with the highest extraction rate of laver, the extraction rate of laver polysaccharide and laver protein is only 15% to 45% (Xiao Haifang. The process research of pulse ultrasonic extraction of protein and polysaccharide in laver at the same time. Food Science, 2007, 6)

Method used

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  • Production method for laver protein and polysaccharide nutrient powder
  • Production method for laver protein and polysaccharide nutrient powder
  • Production method for laver protein and polysaccharide nutrient powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of Bacillus subtilis bacteria liquid: The Bacillus subtilis strains were provided by the Microbiology Laboratory of Jimei University School of Bioengineering, cultured at 37°C for 8 hours using LB solid medium, and then picked out a single colony and then used LB liquid medium in the Cultivate at 37°C for 16 hours for the following laver fermentation.

[0028] 2. Preparation of laver fermentation liquid: put 8 g of laver into 200 ml of distilled water, add 4 ml of Bacillus subtilis bacterial liquid prepared in step (1) at the same time, ferment on a shaker at 30° C. for 24 hours, and prepare laver fermentation liquid.

[0029] 3. Enzymolysis of seaweed fermentation liquid: adjust the pH of the seaweed fermentation liquid obtained in step (2) to 6.0 with acetic acid, add 0.2 g of papain (Guangxi Nanning Pangbo Biological Engineering Co., Ltd.), and enzymolyze at 55°C After 3 hours, remove insoluble impurities by centrifugation and filtration, and prepare l...

Embodiment 2

[0032] 1. Preparation of Bacillus natto bacteria liquid: Bacillus natto strains were provided by the Microbiology Laboratory of Jimei University School of Bioengineering, cultured at 37°C for 12 hours with LB solid medium, picked out a single colony and then cultured with LB liquid The base was cultured at 37°C for 24 hours for the following laver fermentation.

[0033] 2. Preparation of laver fermentation liquid: put 8 g of laver into 200 ml of distilled water, add 8 ml of Bacillus subtilis bacterial liquid prepared in step (1) at the same time, ferment on a shaker at 30° C. for 24 hours, and prepare laver fermentation liquid.

[0034] 3. Enzymolysis of laver fermentation liquid: use acetic acid to adjust the pH of the laver fermentation liquid obtained in step (2) to 5.5, and add 0.2 g of papain (Guangxi Nanning Pangbo Biological Engineering Co., Ltd.), and enzymolysis at 55°C After 2 hours, insoluble impurities were removed by centrifugation and filtration to prepare laver ...

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Abstract

The invention discloses a production method for laver protein and polysaccharide nutrient powder, and relates to laver. The method comprises the following steps of: adding microbial bacterial solution into soaked laver; fermenting with a shaking table to obtain laver fermentation liquor; adding protease into the laver fermentation liquor with adjusted pH for enzymolysis; removing insoluble substances through heating sterilization, enzyme deactivation, centrifugal separation and filtering to obtain laver fermentation enzymolysis solution; and drying the laver fermentation enzymolysis solution to obtain the laver protein and polysaccharide nutrient powder. By combining microbial fermentation and proteolysis, extraction yield of soluble nutritive materials is high, and more than 75g of soluble laver nutrient powder can be obtained from 100g of laver; a new approach is developed for deep processing of laver and product development; the nutrient powder can be used as a natural food additive to be applied to food industry and can also be used as an intermediate raw material to research and develop various novel functional foods; and by using the laver protein and polysaccharide nutrientpowder, the laver protein and laver polysaccharide which are further separated and purified can also be applied to industries of biomedicine, cosmetics and the like.

Description

technical field [0001] The invention relates to laver, in particular to a method for producing laver proteoglycan nutrient powder. Background technique [0002] my country is rich in algae resources, among which the production of laver cultivation has reached 110,000 tons. However, because laver processing technology is lagging behind, there are few intensively processed products, and the long-term stay at the level of dry products and roasted laver, the economic benefits of high-yield and high-quality laver have not been further deepened. On the other hand, the protein content in seaweed is as high as 25% to 50%, rich in essential amino acids, low in fat, rich in vitamins, minerals and other nutrients, and is an ideal raw material for health food. With the acceleration of the modernization process of life, the nutritional and health value of seaweed has also been paid more and more attention. However, due to the cell wall of seaweed, the human body cannot fully digest and...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
Inventor 翁武银曹敏杰刘光明苏文金
Owner JIMEI UNIV
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