Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles

A technology of high osmotic pressure and gel particles, which is applied in the direction of immobilization on/in organic carriers, application, food preparation, etc., and can solve the problem of incompatible solute and enzyme co-immobilization technology application and lack of compatibility Problems such as solute compound optimization, to improve the ability to adapt to hypertonic environment, improve the flavor of soy sauce, and improve the effect of catalytic activity

Active Publication Date: 2013-09-25
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Third, there is a lack of relevant research on the compound optimization of compatible solutes
[0012] In addition, the co-immobilization technology of compatible solutes and enzymes has not been applied in the brewing process of condiments in high-salt environments.

Method used

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  • Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles
  • Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles
  • Co-immobilized gel particles applied to high osmotic pressure environment food and application of co-immobilized gel particles

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Example 1: (Co-immobilized protease + solute)

[0045] The protease (5000~10000U / g) enzyme solution, which accounts for 3% (w / w) of the embedding material (sodium alginate), and the glycerol, 3.0‰ betaine and 3.0‰ of the enzyme solution (protease enzyme solution) mass fraction respectively Mix 5.0‰ of trehalose evenly, add it to the sterilized sodium alginate solution with a concentration of 4% by mass, and pump it out through a rubber tube with a peristaltic pump after mixing, and drop in CaCl with a concentration of 3% by mass. 2 In the solution, the beads are cross-linked, and the beads are calcified overnight at 4°C to remove the CaCl on the surface of the beads. 2 Solution, get co-immobilized gel particles.

[0046] S1. Prepare a song according to conventional methods;

[0047] S2. Mix the koji and brine (18%, w / v) according to the mass ratio of 1:2.3 to make the mash or sauce mash, and then ferment it in the upper tank; when the upper tank is fermented or two weeks after...

Embodiment 2

[0050] Example 2 (Co-immobilized cellulase + solute)

[0051] The cellulase (700EGU / g, density 1.2g / mL) enzyme solution accounting for 3% (w / w) of the embedding material (polyethylene glycol) and the sugar beet accounting for 3.0‰ (w / w) of the mass of the enzyme solution The alkali is evenly mixed and added to the sterilized polyethylene glycol solution with a concentration of 2.5% by mass. After the mixture is evenly mixed, it is pumped out through the rubber tube with a peristaltic pump, and the CaCl with a concentration of 3% by mass is dropped into it. 2 In the solution, the beads are cross-linked, and the beads are calcified overnight at 4°C to remove the CaCl on the surface of the beads. 2 Solution, get co-immobilized gel particles.

[0052] S1. Prepare a song according to conventional methods;

[0053] S2. Mix the koji and salt water (18%, w / v) at a mass ratio of 1:2.5 to make a mash or sauce mash, and then ferment it in the top tank; when the top tank is fermented or two week...

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Abstract

The invention discloses co-immobilized gel particles applied to high osmotic pressure environment food and an application of the co-immobilized gel particles in preparing the high osmotic pressure environment food. An enzyme solution and compatible solutes are mixed uniformly, and then are added into an embedding material solution which is subjected to a sterilization treatment, and are mixed uniformly and extruded out, and are dropped into a CaCl2 aqueous solution; and beads are obtained by crosslinking, the beads are placed at the temperature of 4 DEG C overnight for calcification, the CaCl2 solution on the surface of the beads is removed, and co-immobilized gel particles are obtained. The co-immobilized gel particles provided by the invention are suitable for brewing the high osmotic pressure environment food; by means of the addition of the co-immobilized gel particles in a fermentation process, a common protective effect of embedding carriers and the compatible solutes weakens the osmotic pressure stress of a high osmotic pressure environment to enzymes, and therefore the enzyme activity and the stability of the enzymes are improved, and the fermentation period is shortened, soy local flavor is improved, the conversion rate of proteins and the yield rate of amino acids are improved.

Description

Technical field [0001] The invention belongs to the field of food biotechnology, and more specifically, relates to a co-immobilized gel particle applied to food in a high osmotic pressure environment and its application. Background technique [0002] High-salt dilute fermentation and low-salt solid-state fermentation are the main processes of soy sauce fermentation in my country. Among them, the high-salt dilute state process of brewing soy sauce has high quality and good flavor, and has become the main fermentation process for high-quality soy sauce. However, because this process uses high-concentration brine (18% sodium chloride, about 18° Bé) for fermentation, and as the fermentation time increases, the salt concentration will further increase after the water volatilizes. Therefore, related enzymes and various microorganisms that decompose protein, cellulose, starch and other raw materials in the fermentation process are under high osmotic pressure and their activities are lo...

Claims

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Application Information

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IPC IPC(8): C12N11/10C12N11/08C12N11/04A23L1/238A23L1/218A23L1/20A23L1/24A23L1/23A23C20/02A23L11/45A23L11/50A23L19/20A23L27/24A23L27/50A23L27/60
Inventor 胡文锋潘海朋魏鲁宁吴惠玲袁国新周朝晖颜喆
Owner SOUTH CHINA AGRI UNIV
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