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Process for extracting yam mucoproteins from yams

A technology of mucin and yam, which is applied to the protein composition of microorganisms, the protein composition of waste, and the protein composition of plant materials, etc., can solve problems such as pollution of organic waste liquid, avoid harm, improve purity and yield, and reduce The effect of production costs

Inactive Publication Date: 2012-10-03
SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a process for extracting yam mucin from yam powder, which solves the above-mentioned deficiencies in the background technology. The process not only solves the problem of organic waste liquid pollution, but also greatly improves production efficiency and reduces production efficiency. cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh 100 g of high-quality yam powder passed through a 100-mesh sieve, put the yam powder into 2 L of 1% NaCl solution, stir while heating, raise the temperature to 50°C and keep stirring for 2 h to make the yam starch paste melted completely to obtain a pasty mixture. Add high-temperature α-amylase to the pasty mixture, the amount of amylase added is 30 U / g, keep stirring at 50°C for 1 h. Let the enzymatic hydrolysis mixture stand at room temperature, separate the supernatant after natural precipitation and layering, then adjust the pH value of the supernatant to 8.5 with 1 mol / L NaOH solution, and then add 160 mL of 10 g / L Chitosan solution (chitosan deacetylation degree 95%) was flocculated. After adding chitosan to the supernatant, the concentration of chitosan in the solution was 0.81 g / L. After stirring for 10 min, let it stand for 2 h. The supernatant was discarded and the precipitate was obtained to obtain mucin. Freeze-dry the precipitate, control the temper...

Embodiment 2

[0029] Weigh 100 g of high-quality yam powder passed through a 100-mesh sieve, put the yam powder into 3 L of 1% NaCl solution, stir while heating, raise the temperature to 60 °C and keep stirring for 2 h to make the yam starch paste melted completely to obtain a pasty mixture. Add high-temperature α-amylase to the pasty mixture, the amount of amylase added is 35 U / g, keep stirring at 60°C for 1 h. Let the enzymatic hydrolysis mixture stand at room temperature, separate the supernatant after natural precipitation and stratification, then adjust the pH value of the supernatant to 9 with 1 mol / L NaOH solution, and then add 270 mL of 10 g / L Chitosan solution (chitosan deacetylation degree 95%) was flocculated. After adding chitosan to the supernatant, the concentration of chitosan in the solution was 0.91 g / L. After stirring for 10 min, let it stand for 2 h. The supernatant was discarded and the precipitate was obtained to obtain mucin. Freeze-dry the precipitate, control the t...

Embodiment 3

[0031] Weigh 100 g of high-quality yam powder passed through a 100-mesh sieve, put the yam powder into 4 L of NaCl solution with a concentration of 0.6%, stir while heating, raise the temperature to 70°C and keep stirring for 2 h to make the yam starch paste melted completely to obtain a pasty mixture. Add high-temperature α-amylase to the pasty mixture, the amount of amylase added is 40 U / g, keep stirring at 70°C for 1 h. Let the enzymatic hydrolysis mixture stand at room temperature, separate the supernatant after natural precipitation and stratification, then adjust the pH value of the supernatant to 9 with 1.5 mol / L NaOH solution, and then add 400 mL of 10 g / L The chitosan solution (chitosan deacetylation degree 95%) was flocculated. After adding chitosan to the supernatant, the concentration of chitosan in the solution was 1 g / L. After stirring for 10 min, let it stand for 2.5 h. The supernatant was discarded and the precipitate was obtained to obtain mucin. Freeze-dry ...

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PUM

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Abstract

The invention provides a process for extracting yam mucoproteins from yams and belongs to the field of extracting functional biological macromolecular substances from natural materials to produce functional healthcare food. The extracting process comprises the main steps of (1) material selection; (2) leaching gelatinization; (3) enzymolysis; (4) standing; (5) adjustment of PH value; (6) flocculation; (7) precipitation; and (8) drying. The yield of the yam mucoprotein products prepared by the process is 4 to 5 percent, and the content of yam mucoprotein is 60 to 67 percent. According to the process provided by the invention, the organic solvent extraction in the prior art is replaced by the flocculation and natural precipitation, so the product cost is greatly saved, the environmental pollution is lowered, and the process has great significance for actual production.

Description

technical field [0001] The invention specifically relates to a process for extracting yam mucin from yam powder, and belongs to the field of extracting functional biomacromolecular substances from natural raw materials to produce functional health food. Background technique [0002] Modern research shows that one of the biggest health care functions of yam is that it can provide the yam mucin components needed by the human body. Yam mucin is a kind of glycoprotein, which has a special health care effect on the human body. It can prevent fat deposition in the cardiovascular system, maintain the elasticity of blood vessels, prevent premature atherosclerosis, play a certain role in delaying aging, and can Reduce subcutaneous fat deposition and avoid obesity. Mucin combines with inorganic salts to form bone and make cartilage elastic. [0003] At present, in the reported literature, the extraction of mucin is mostly carried out by water extraction and alcohol precipitation. T...

Claims

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Application Information

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IPC IPC(8): A23J1/00
Inventor 郭小华熊海容覃瑞刘虹
Owner SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
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