Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables

A technology of polyglutamic acid and antistaling agent, which is applied in the field of γ-polyglutamic acid-Cu antistaling agent and its application in fruit and vegetable preservation, and can solve the problems that the antiseptic effect of freshness preservation has not been reported, and the antistaling agent cannot be eaten directly. , to achieve the effect of inhibiting and killing pathogenic bacteria, overcoming environmental and toxicity problems, and reducing nutrient consumption

Active Publication Date: 2014-12-24
QUFU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN 101690513 B (a biopolymer coating preservative for lychees), found that γ-polyglutamic acid or γ-polyglutamic acid salt compounded coating treatment can slow down the water loss of lychee peel and effectively prolong the lychee freshness period, but the preservative cannot be eaten directly, which limits its application
Edible preservatives and fresh-keeping research on perishable fruits and vegetables such as mango and the fresh-keeping and bactericidal effect of γ-polyglutamic acid complexed with copper have not been reported.

Method used

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  • Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables
  • Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables
  • Gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of γ-polyglutamic acid solution:

[0033] Weigh the basal medium and dissolve it to obtain the basal medium solution, then weigh the components of the optimized medium and add them to the basal medium solution, constant volume, and adjust the pH to 7.5;

[0034] Distribute the medium into Erlenmeyer flasks (50ml / flask), sterilize at 100°C, insert Bacillus licheniformis (CCTCC M 2012480) into the medium at 2% inoculum, and culture on a shaker at 25°C for 7 days , to obtain fermentation broth;

[0035] Centrifuge the fermentation broth, take the supernatant and add 2 times the volume of ethanol to precipitate for 12 hours to obtain a mixed solution, centrifuge the mixed solution, take the precipitate and dry it to a constant weight to obtain a constant weight sample;

[0036] The constant weight sample was redissolved in distilled water, purified by dialysis to obtain a purified sample;

[0037] Dissolve the purified sample in distilled water and spray dry t...

Embodiment 2

[0047] Preparation of γ-polyglutamic acid solution:

[0048] Weigh the basal medium and dissolve it to obtain the basal medium solution, then weigh the components of the optimized medium and add them to the basal medium solution, constant volume, and adjust the pH to 7.5;

[0049] Distribute the medium into Erlenmeyer flasks (50ml / flask), sterilize at 110°C, insert Bacillus licheniformis (CCTCC M 2012480) into the medium at an inoculum of 4%, and culture on a shaker at 30°C for 6 days , to obtain fermentation broth;

[0050] Centrifuge the fermentation broth, take the supernatant and add 3 times the volume of ethanol to precipitate for 15 hours to obtain a mixed solution, centrifuge the mixed solution, take the precipitate and dry it to a constant weight to obtain a constant weight sample;

[0051] The constant weight sample was redissolved in distilled water, purified by dialysis to obtain a purified sample;

[0052] Dissolve the purified sample in distilled water and spray...

Embodiment 3

[0062] Preparation of γ-polyglutamic acid solution:

[0063] Weigh the basal medium and dissolve it to obtain the basal medium solution, then weigh the components of the optimized medium and add them to the basal medium solution, constant volume, and adjust the pH to 7.5;

[0064] Distribute the medium into Erlenmeyer flasks (50ml / flask), sterilize at 125°C, insert Bacillus licheniformis (CCTCC M 2012480) into the medium at an inoculum of 6%, and culture on a shaker at 40°C for 5 days , to obtain fermentation broth;

[0065] Centrifuge the fermentation broth, take the supernatant and add 4 times the volume of ethanol to precipitate for 18 hours to obtain a mixed solution, centrifuge the mixed solution, take the precipitate and dry it to a constant weight to obtain a constant weight sample;

[0066] The constant weight sample was redissolved in distilled water, purified by dialysis to obtain a purified sample;

[0067] Dissolve the purified sample in distilled water and spray...

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Abstract

The invention provides a gamma-polyglutamic acid-Cu (II) preservative and application thereof to preservation of fruits and vegetables. The preservative is prepared from a gamma-polyglutamic acid solution and a copper salt water solution through reaction; gamma-polyglutamic acid is extracted from fermented bacillus licheniformis. The gamma-polyglutamic acid-Cu (II) preservative provided by the invention can be directly eaten; environment and toxin problems caused by inorganic copper are overcome through complexing of gamma-polyglutamic acid and copper; various pathogenic bacteria in the fruits and the vegetables can be inhibited and killed by the preservative and the preservation effect of the fruits and the vegetables is remarkably improved; the gamma-polyglutamic acid-Cu (II) preservative is convenient to use and simple to operate, and can be widely applied to the preservation of the fruits and the vegetables in fruit and vegetable production areas, fruit and vegetable markets, factories and enterprises, and general families.

Description

technical field [0001] The invention belongs to the technical field of preservation, and in particular relates to a gamma-polyglutamic acid-Cu(II) preservation agent and its application in preservation of fruits and vegetables. Background technique [0002] Fruits and vegetables are the necessities of people's life, but due to the strong seasonality and regionality of fruits and vegetables, they are very easy to cause rot in the process of storage, transportation and sales, which not only causes economic losses, but also poses a threat to the environment in severe cases. The study of shelf life is becoming more and more important in the food field. At present, most of the existing fresh-keeping technologies at home and abroad focus on physics and chemistry. Physical fresh-keeping technology needs to be equipped with corresponding instruments and equipment, which requires large investment and high energy consumption, and the conditions are difficult to control, which increas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154C12P13/02C12R1/10
Inventor 杨革车程川刘金锋闫红霞
Owner QUFU NORMAL UNIV
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