Method for industrially producing nattokinase by using chickpea

A technology of nattokinase and chickpea is applied in the biological field, which can solve the problems of odor and low enzyme activity, and achieve the effects of simple process, reduced loss of enzyme protein and increased economic added value.

Inactive Publication Date: 2012-08-01
HUBEI GOLE BIO TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of nattokinase from soybeans has disadvantages such as low enzyme activity and ammonia odor from natto fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0021] 1. Solid fermentation

[0022] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 5-mesh granules, add nutrient soaking solution at a ratio of 1:1, adjust the pH value to 7.2, soak at 37°C for 24 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 8% Bacillus natto is inserted, the thickness of chickpea flour in the solid fermentation tank is 10cm, the initial water content is controlled at 50%, the initial pH is 7.2, and the culture temperature is 37°C, which is relatively The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.

[0023] 2. Extraction and separation

[0024] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to obtai...

Embodiment example 2

[0027] 1. Solid fermentation

[0028] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 8-mesh granules, add nutrient soaking solution at a ratio of 1:1.2, adjust the pH value to 7.2, soak at 40°C for 18 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 10% Bacillus natto is inserted, the thickness of chickpea flour in the solid fermentation tank is 15cm, the initial water content is controlled at 55%, the initial pH is 7.2, and the culture temperature is 37°C, which is relatively The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.

[0029] 2. Extraction and separation

[0030] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to ob...

Embodiment example 3

[0033] 1. Solid fermentation

[0034] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 10-mesh granules, add nutrient soaking solution at a ratio of 1:1.5, adjust the pH to 7.2, soak at 45°C for 12 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 12% Bacillus natto is inserted, the thickness of the chickpea flour in the solid fermentation tank is 20cm, the initial water content is controlled at 60%, the initial pH is 7.2, and the culture temperature is 37°C. The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.

[0035] 2. Extraction and separation

[0036] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to obtain solid fermented cr...

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Abstract

The invention relates to a method for industrially producing nattokinase by using chickpea, which belongs to the biological field. The invention discloses the method for industrially producing nattokinase by using chickpea. According to the invention, high-yield strain fermented by a nattokinase solid is inoculated in the chickpea and a nutrient solution for fermenting and producing nattokinase, the method comprises the steps of crushing, immersing, disinfecting, inoculating, fermenting, ripening, extracting, separating, freeze-drying and the like. The method for producing nattokinase by fermenting chickpea, the enzyme activity of a crude enzyme liquid can reach 3270IU / g, the enzyme activity after extraction and separation is 35000IU / g, compared with the nattokinase produced by a traditional fermentation method which takes soybean as a raw material, the nattokinase produced by using chickpea has the advantages of high enzyme activity, short fermentation period, low ammoniacal smell and good mouthfeel. According to the invention, methods of cross flow nanofiltration and alcohol precipitation are used for extracting and separating nattokinase, the production technology is simple and is benefit for industrial production, simultaneously, advantages of more abundant nutrition and natural antioxidation of the chickpea are kept.

Description

technical field [0001] The invention relates to a technique for producing nattokinase solid fermentation, extraction and separation by using chickpea as a raw material and a formula for fermenting and soaking nutrient solution, and belongs to the field of biotechnology. Background technique [0002] Chickpea (Cicer arietinum, Chickpea) Uighurs are called Nuhut, Nuohuti, and are also known as chickpeas, brain beans and peach beans. Belonging to the vetch family, it is a rare species of leguminous plants. It is called chickpea because of its unique shape, which resembles a chick. It is a traditional Chinese medicine commonly used in Uighur medicine. Chickpea originated in West Asia and the Near East, and ranks third among the world's bean crops. It is planted in more than 40 countries and is one of the largest edible bean crops in the world. [0003] Chickpea is rich in 18 kinds of amino acids needed by the human body (the content of the 8 kinds of amino acids necessary for t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/56C12R1/125
Inventor 胡伶俐柳建银陈晓炜
Owner HUBEI GOLE BIO TECH DEV
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