Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic

A cysteine ​​and bioprocessing technology, applied in food science, application, food preparation and other directions, can solve the problems of complicated steps and long garlic cycle, and achieve the effects of simple and easy method, short production cycle and high yield

Inactive Publication Date: 2012-09-19
NANJING UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a bioprocessing method of garlic rich in S-allyl-L-cysteine, which solves the problem that the production cycle of garlic rich in SAC is too long and the steps are cumbersome

Method used

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  • Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic
  • Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic
  • Biological processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Place the washed garlic heads in 5°C, 25mmol / L CaCl 2 Soak in the solution for 3 days, the pH is 8. During the soaking process, the soaking liquid should be replenished in time to ensure that the garlic is submerged, so as to ensure the moisture required for the garlic to absorb water. During the soaking process, samples were taken regularly at 24h, 48h, and 72h to determine the water content, SAC content, and γ-GTP activity. The soaked garlic is ground and mixed with CaCl 2 The solution forms a homogeneous reaction system. Adjust the pH to 8, and then place it in a shaker at 37° C. at 50 rpm to carry out the enzyme reaction. The resulting product is prepared into garlic paste. During the enzyme reaction process, 20 mL of samples were regularly sampled according to 4h, 8h, and 12h, centrifuged at 8000rpm and room temperature for 40min, the supernatant was taken out and the volume was adjusted to 50mL with distilled water to obtain the SAC extract. Take 1mL of the S...

Embodiment 2

[0054] Place the washed garlic heads in 10°C, 25mmol / L CaCl 2 Soak in the solution for 3 days, the pH is 8. During the soaking process, the soaking liquid should be replenished in time to ensure that the garlic is submerged, so as to ensure the moisture required for the garlic to absorb water. During the soaking process, samples were taken regularly at 24h, 48h, and 72h to determine the water content, SAC content, and γ-GTP activity. The soaked garlic is ground and mixed with CaCl 2 The solution forms a homogeneous reaction system. Adjust the pH to 8, and then place it in a shaker at 37° C. at 50 rpm to carry out the enzyme reaction. The resulting product is prepared into garlic paste. During the enzyme reaction process, 20 mL of samples were regularly sampled according to 4h, 8h, and 12h, centrifuged at 8000rpm and room temperature for 40min, the supernatant was taken out and the volume was adjusted to 50mL with distilled water to obtain the SAC extract. Take 1mL of the ...

Embodiment 3

[0057] Place the cleaned garlic heads at 20°C without MgCl 2 Soak in deionized water with a pH of 6 for 3 days. During the soaking process, the soaking liquid should be replenished in time to ensure that the garlic is submerged, so as to ensure the moisture required for the garlic to absorb water. During the soaking process, samples were taken regularly at 24h, 48h, and 72h to determine the water content, SAC content, and γ-GTP activity. The soaked garlic is ground and mixed with CaCl 2 The solution forms a homogeneous reaction system. Adjust the pH to 8, and then place it in a shaker at 37° C. at 100 rpm to carry out the enzyme reaction. The resulting product is prepared as garlic powder. During the enzyme reaction process, 20 mL of samples were regularly sampled according to 4h, 8h, and 12h, centrifuged at 8000rpm and room temperature for 40min, the supernatant was taken out and the volume was adjusted to 50mL with distilled water to obtain the SAC extract. Take 1mL of ...

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Abstract

The invention relates to a biologic processing method for S-allyl-L-cysteine-rich (SAC-rich) garlic. The method comprises three steps including soaking, crushing and enzyme reaction. Firstly, the cleanly washed garlic is soaked for 1 to 3 days under the conditions of the temperature being 5 to 50 DEG C and the pH value being 5 to 10, the soaking liquid is 0 to 50mmol/L CaCl2 solution, and the quantity of the soaking liquid meets the requirement that the garlic is submerged; the garlic after the soaking treatment is crushed through grinding, and a homogeneous reaction system is formed with CaCl2 solution; enzyme reaction is carried out for 2 to 12 hours under the conditions of the temperature being 15 to 50 DEG C, the pH value being 5 to 10 and the rotating speed being 20 to 500rpm, and the SAC-rich garlic products are obtained. The fresh garlic is used as raw materials, endogenous enzymes are activated through the path of soaking, crushing and enzyme reaction, and in addition, SAC-rich garlic products are produced by using the endogenous enzyme. The method has the advantages that the production period is short, the method is simple, the implementation is easy, the SAC-rich garlic does not have any toxic or side effect, in addition, SAC-rich food materials can be efficiently produced, and the yield is high, so adverse factors of high cost, low efficiency and the like in the prior art are avoided, and the biologic processing method is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of bioprocessing, and relates to a bioprocessing method of garlic rich in S-allyl-L-cysteine, in particular to a kind of garlic rich in S-allyl-L-cysteine ​​with short production cycle and simple method. Bioprocessing methods of cystine garlic. Background technique [0002] S-allyl-L-cysteine ​​(molecular formula C 6 h 11 NO 2 S, molecular weight 161.22, hereinafter referred to as SAC), is a water-soluble non-protein amino acid in garlic, colorless and odorless, with a melting point of 223.7°C and a high solubility in aqueous solution. Compared with other fat-soluble sulfur-containing compounds in garlic, water-soluble sulfur compounds such as SAC are more stable and safe, and have better enteric solubility. In medicine, the main functions of SAC are: anti-oxidation, prevention of senile dementia, anti-bacterial and anti-inflammatory, lowering cholesterol, anti-cancer, anti-tumor, lowering blood pressure, anti-dia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/218A23L33/00A23L19/20
Inventor 缪冶炼陈玲许小辨张琦梅
Owner NANJING UNIV OF TECH
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