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Method for extracting high-purity inulin from jerusalem artichoke by ultrasonic-complex enzyme method

A kind of compound enzymatic method and the technology of pure inulin, which is applied in the field of Jerusalem artichoke processing and utilization

Active Publication Date: 2013-12-11
山西哇力生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a method for extracting high-purity inulin from Jerusalem artichoke by an ultrasonic synergistic compound enzyme method in order to solve the problems of the above-mentioned defects in the existing extraction and purification processes for extracting inulin from Jerusalem artichoke

Method used

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  • Method for extracting high-purity inulin from jerusalem artichoke by ultrasonic-complex enzyme method
  • Method for extracting high-purity inulin from jerusalem artichoke by ultrasonic-complex enzyme method
  • Method for extracting high-purity inulin from jerusalem artichoke by ultrasonic-complex enzyme method

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Embodiment 2

[0155] A method for extracting high-purity inulin from Jerusalem artichoke by ultrasonic synergistic composite enzyme method, comprising the following steps:

[0156] Step 1: Extraction process

[0157] (1) Cut the Jerusalem artichoke tubers into slices, dry them at a temperature of 55°C, crush them, pass through a 80-mesh sieve, and obtain the Jerusalem artichoke powder; The pH value is 5.7; (3) Then add the compound enzyme and stir evenly. The amount of enzyme added per gram of Jerusalem artichoke powder is 140 μg. The compound enzyme is a mixture of cellulase and pectinase at a weight ratio of 1:4 (4) Put the mixture obtained in step (3) into an ultrasonic cleaning machine, the ultrasonic power is 250W, the time is 28 minutes, and the temperature is kept at 53°C; (5) Inactivate the enzyme and filter to obtain the crude inulin extract;

[0158] Step 2: Purification process

[0159] (1) Put the pretreated resins D280 and D151 into the chromatography column according to the ...

Embodiment 3

[0161] A method for extracting high-purity inulin from Jerusalem artichoke by ultrasonic synergistic composite enzyme method, comprising the following steps:

[0162] Step 1: Extraction process

[0163] (1) Cut the Jerusalem artichoke tubers into slices, dry them at a temperature of 51°C, crush them, pass through a 80-mesh sieve, and obtain the Jerusalem artichoke powder; The pH value is 5.5; (3) Then add the compound enzyme and stir evenly. The amount of enzyme added per gram of Jerusalem artichoke powder is 120 μg. The compound enzyme is a mixture of cellulase and pectinase at a weight ratio of 1:4 (4) Put the mixture obtained in step (3) into an ultrasonic cleaning machine, the ultrasonic power is 240W, the time is 25 minutes, and the temperature is kept at 51°C; (5) Inactivate the enzyme and filter to obtain a crude inulin extract;

[0164] Step 2: Purification process

[0165] (1) Put the pretreated resins D280 and D151 into the chromatography column according to the ma...

Embodiment 4

[0167] A method for extracting high-purity inulin from Jerusalem artichoke by ultrasonic synergistic composite enzyme method, comprising the following steps:

[0168] Step 1: Extraction process

[0169] (1) Cut the Jerusalem artichoke tubers into slices, dry them at a temperature of 48°C, crush them, pass through a 80-mesh sieve, and obtain the Jerusalem artichoke powder; The pH value is 5.4; (3) Then add the compound enzyme and stir evenly. The amount of enzyme added per gram of Jerusalem artichoke powder is 130 μg. The compound enzyme is a mixture of cellulase and pectinase at a weight ratio of 1:4 ; (4) Put the mixture obtained in step (3) into ultrasonic wave, the ultrasonic power is 220W, the time is 27 minutes, and the temperature is kept at 50°C; (5) Inactivate the enzyme and filter to obtain the crude inulin extract;

[0170] Step 2: Purification process

[0171](1) Put the pretreated resins D280 and D151 into the chromatography column according to the mass ratio of ...

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Abstract

The invention relates to the field of jerusalem artichoke processing and utilization and in particular relates to a method for extracting high-purity inulin from jerusalem artichoke by an ultrasonic-complex enzyme method, solving the problem that existing processes for extracting inulin from jerusalem artichoke and processes for purification respectively have various defects. The method comprises an extraction procedure and a purification procedure, wherein the extraction procedure comprises the steps of slicing, drying and grinding tubers of jerusalem artichoke, adding water to dissolve the powder, then adding a complex enzyme and putting the mixture into an ultrasonic washing unit to undergo ultrasonic extraction; carrying out enzyme deactivation and filtration, thus obtaining coarse inulin extract; the purification procedure comprises the steps of forming a dynamic cascade resin chromatographic column with resins D280 and D151; firstly subjecting the coarse inulin extract to the resin D280, then subjecting the coarse inulin extract to the resin D151 and collecting the effluent; subjecting the collected fluid to an ultrafiltration membrane with molecular weight cutoff of 10KDa and a nanofiltration membrane with molecular weight cutoff of 500Da respectively and drying and grinding the cutoff fluid into powder, thus obtaining inulin. The method has the beneficial effects that the inulin yield is greatly increased, the extraction time and temperature are obviously reduced, the inulin yield is high, the product properties and quality are stable and the aims of large-scale production, high yield and good quality are reached.

Description

technical field [0001] The invention relates to the field of processing and utilization of Jerusalem artichoke, in particular to a method for extracting high-purity inulin from Jerusalem artichoke by an ultrasonic-assisted compound enzyme method. Background technique [0002] Jerusalem artichoke (Jerusalem Artichoke), commonly known as Jerusalem artichoke and ghost ginger, belongs to the perennial Asteraceae sunflower genus, and is a yam vegetable that eats underground tubers. Inulin occupies a large proportion in Jerusalem artichoke, and it is a mixture with a degree of polymerization generally ranging from 2 to 60. Inulin has many functional effects, such as preventing hypoglycemia in diabetics and promoting the growth of intestinal bifidobacteria, so it can be used as a substitute for sugar and fat in low-calorie, low-sugar, and low-fat foods, and can Dramatically improves the taste and texture of fat-free or low-fat foods. Studies have shown that daily intake of 2 g of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/18
Inventor 范三红李晨王亚云
Owner 山西哇力生物科技有限责任公司
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