Supercharge Your Innovation With Domain-Expert AI Agents!

Preparation method for fermented corn gluten

一种谷蛋白、玉米的技术，应用在饲料添加剂领域，能够解决不能用饲料、没有提高玉米谷蛋白商业可用性、高昂生产成本等问题，达到低生产成本、优异商业可用性和价值、优异适用性和价值的效果

Inactive Publication Date: 2014-07-16
CJ CHEILJEDANG CORP
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem in such studies that since seasonings are prepared by methods mainly including processes such as acid hydrolysis or enzymatic degradation, they can only be used for food but not for feed due to high production costs
Therefore, there is currently no research on improving the commercial availability of corn gluten in feed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for fermented corn gluten
  • Preparation method for fermented corn gluten
  • Preparation method for fermented corn gluten

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 The influence of heat treatment on solid fermented corn gluten

[0067] Add an equal amount of water to the corn gluten, then heat the corn gluten at 60°C to 120°C, and cool to the optimum fermentation temperature of 37°C. Afterwards, Bacillus subtilis (B. subtilis) was inoculated in corn gluten with the same strain inoculation density in each experimental group.

[0068] Table 1 Solid state fermentation of heat-treated corn gluten

[0069]

[0070] As shown in Table 1, it can be seen that the growth of the inoculated strains has nothing to do with heat treatment. From the above results, it was confirmed that corn gluten was sufficiently fermented without performing the initial steaming (heat treatment) treatment.

Embodiment 2

[0071] Example 2 Confirmation of Fermentation Levels of Corn Gluten Based on Initial Content of Added Moisture

[0072] In order to determine the fermentation level of corn glutenin based on the initial moisture content, corn glutenin with moisture content adjusted to 30%, 40%, 50%, 60%, 70% and 80% after adding water was inoculated with Bacillus sp.) and lactic acid bacteria (Lactobacillus sp.) strains were fermented for 24 hours and counted. The results are shown in Table 2 below.

[0073] Table 2 Fermentation levels of corn gluten based on initial content of added moisture

[0074]

[0075] The results showed that when the moisture content of corn gluten was 30%, compared with the initial number of inoculated strains (1.0×10 7 cfu / g) compared to Bacillus strains (1.2×10 7 cfu / g) slight growth, lactic acid bacteria strains (8.2×10 6 cfu / g) did not grow. Furthermore, it can be seen that the Bacillus strain grows rapidly at a moisture content of 40% or more, indicating...

Embodiment 3

[0076] Example 3 Determination of protein degradability based on corn gluten fermentation conditions

[0077] Protein species in maize glutenin were determined by SDS-PAGE. The results are shown in figure 2 . The results showed that corn glutenin was simply degraded into two proteins, such as figure 2 shown in .

[0078] when figure 2 When the major proteins of corn glutenin shown in , were converted to low molecular weight molecules by fermentation, the digestion efficiency of the final product was improved, indicating protein degradation in corn glutenin under realistic fermentation conditions. image 3 After showing the corn glutenin with 50% moisture content after adding moisture was inoculated with plantarum lactobacillus and cultivated at 30°C for 48h, the degradation results (swimming lane 2) of the constituent proteins of corn glutenin; After the corn glutenin was inoculated with Bacillus subtilis and cultivated at 50°C for 48h, the degradation results of the c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a preparation method for fermented corn gluten to improve the quality of corn gluten which is a vegetable protein source, fermented corn gluten prepared by the method, and a feed additive containing the same. The present invention provides high quality fermented corn gluten, and a preparation method therefor, wherein the characteristics as a protein feed source are improved by inoculating Bacillus sp. strains to corn gluten, which has a high protein content but has limited use due to low digestibility, and solid-culturing the same.

Description

technical field [0001] The present invention relates to a method for preparing fermented corn gluten to improve the quality of corn gluten derived from vegetable proteins, to fermented corn gluten prepared by the method, and to a feed additive comprising the corn gluten. Background technique [0002] Since diseases such as bovine spongiform encephalopathy (BSE), which are fatal to humans, are proven to be caused by animal protein ingredients added to feed, there is a rapid trend to use plant protein to replace animal protein added to feed. [0003] Vegetable protein sources included corn gluten, which contained 8% moisture, 60.4% crude protein, 7.7% crude fiber, 2% crude fat, and 6% crude ash as determined from the total composition analysis of corn gluten. In particular, protein is present at high levels of up to 65%, indicating that protein is present at the highest level among plant sources for feed. Meanwhile, among animal protein sources used for feed, fishmeal having ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/04C12N1/20A23K1/00C12R1/07
CPCA23K10/12A23K20/147C12N1/20C12P21/06C12P21/02
Inventor 徐尚铉赵成捘姜京一朴敏淍杨泰周朴承源
Owner CJ CHEILJEDANG CORP
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com