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Preparation method of high-purity plant source oligomerization galactose

A technology of galactooligosaccharides and plant sources, applied in the field of preparation of plant sources of galactooligosaccharides, can solve the problems of complex process, low purity of active ingredients, low extraction rate, etc., achieve high social benefits, simple and controllable fermentation process , The effect of high yield of active ingredients

Inactive Publication Date: 2013-06-05
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic extraction technology of high-purity plant-derived galacto-oligosaccharides has disadvantages such as complex process, low extraction rate, and low purity of active ingredients.

Method used

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  • Preparation method of high-purity plant source oligomerization galactose
  • Preparation method of high-purity plant source oligomerization galactose
  • Preparation method of high-purity plant source oligomerization galactose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of high-purity plant-derived galacto-oligosaccharides, comprising the following steps:

[0033] (1) Preparation of sugar solution: choose Zeilan as the raw material, wash the raw material, add water at 70°C for 1.5 hours according to the ratio of raw material to water mass ratio of 1:4, squeeze the juice; take the residue, add 2 times to Residue-quality water, extract at 70°C for 1.0h, squeeze the juice; mix the sugar liquid obtained from virgin pressing and re-pressing.

[0034] (2) Fermentation: Press the juice, yeast extract, MgSO 4 ·7H 2 O and KH 2 PO 4Mix, sterilize, cool to normal temperature, add activated fruit wine yeast to the mixed liquid at a ratio of 1 L: 2.0 g, incubate on a constant temperature shaker at 28°C for 10 hours, stop fermentation, and obtain a fermented liquid.

[0035] (3) Impurity removal: raise the temperature of the fermentation broth to 121°C, keep it for 15 minutes, filter, remove the precipitate, add the clarifyi...

Embodiment 2

[0040] A preparation method of high-purity plant-derived galacto-oligosaccharides, comprising the following steps:

[0041] (1) Preparation of sugar solution: choose Salvia miltiorrhiza as the raw material, wash the raw material, add water to extract at 80°C for 1.0 h according to the ratio of raw material to water mass ratio of 1:6, and squeeze the juice; take the residue and add 1 times the residue Quality water, leached for 1.0h at 80°C, squeezed the juice; mixed the sugar liquid obtained from virgin pressing and re-pressing.

[0042] (2) Fermentation: According to the mass ratio of 1000:6:0.4:0.6, the squeezed juice, yeast extract, MgSO 4 ·7H 2 O and KH 2 PO 4 Mix, sterilize, cool to normal temperature, add activated fruit wine yeast to the mixed solution at a ratio of 1 L: 2.5 g, incubate in a constant temperature shaker at 30°C for 6 hours, stop fermentation, and obtain a fermentation broth.

[0043] (3) Impurity removal: raise the temperature of the fermentation bro...

Embodiment 3

[0048] A preparation method of high-purity plant-derived galacto-oligosaccharides, comprising the following steps:

[0049] (1) Preparation of sugar liquid: collect soybean wastewater generated during the production of soybean products, concentrate it until the refraction is 8°Brix, and use it as the sugar liquid to be fermented.

[0050] (2) Fermentation: According to the mass ratio of 1000:4:0.2:0.8, the squeezed juice, yeast extract, MgSO 4 ·7H 2 O and KH 2 PO 4 Mix, sterilize, cool to normal temperature, add activated fruit wine yeast to the mixed solution at a ratio of 1L:0.5g, incubate on a constant temperature shaker at 32°C for 7 hours, stop fermentation, and obtain a fermentation broth.

[0051] (3) Impurity removal: raise the temperature of the fermentation broth to 115°C, keep it for 20 minutes, filter, remove the sediment, add the clarifier calcium hydroxide to the filtrate at a ratio of 8g:1L, wait until the precipitation is complete, take the supernatant liqu...

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Abstract

The invention discloses a preparation method of high-purity plant source oligomerization galactose. The preparation method comprises the following steps of obtaining saccharide liquid by the utilization of water extraction or concentrating soybean waste water to use the soybean waste water as to-be-fermented saccharide liquid, consuming monosaccharide and disaccharide in the saccharide liquid by the adoption of a fermentation method, breaking and dissolving fructose bonds in the structure of raffinose-type functional oligosaccharide, and reducing the contents of protein, organic acid, and inorganic acid to the lowest level through precipitation, decoloration, ion exchange, film filtering and the like to obtain the high-purity plant source oligomerization galactose. The oligomerization galactose is composed of galactobiose, galactotriose, galactotetrose and galactopentaose and the content ratio of the oligomerization galactose in total sugar is improved to 70-95% from 5-10% which is before the fermentation.

Description

technical field [0001] The invention relates to a preparation method of plant-derived galacto-oligosaccharides, in particular to a preparation method of high-purity plant-derived galacto-oligosaccharides. Background technique [0002] Galactooligosaccharides are divided into α-galactooligosaccharides and β-galactooligosaccharides according to the different galactosidic linkage modes, and plant-derived galactooligosaccharides belong to α-galactooligosaccharides. [0003] In addition to having the same function of proliferating bifidobacteria as β-galacto-oligosaccharides, scholars at home and abroad have also studied other physiological functions of α-galacto-oligosaccharides. α-galactooligosaccharides can play an anti-adhesion effect on intestinal endotoxins (Paton, J.C. & Paton, A. W. (1998), Clin. Microbiol. Revs., U, 450-479; Carlsson, K.A. (1989), Ann . Reviews Biochem., 58, 309-350), inhibiting pathogenic bacteria such as Escherichia coli from adhering to the intestina...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12R1/865
Inventor 张金泽周志桥侯晓慧段素芳
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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