Sulphating method for improving water solubility of yeast beta-D-glucan

A technology of sulfate esterification and glucan, applied in the field of food processing, can solve the problems of low degree of substitution and uneven distribution, and achieve the effects of wide application range, reduction of operational risk, increase of utilization rate and added value

Active Publication Date: 2015-07-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And in n-propanol heterogeneous system, carry out esterification reaction with sulfuric acid as esterifying agent, though easily separate and obtain the yeast β-D-glucan sulfate of generation, product yield is only 37.4% (w/ w), and the reaction is carried out in a hetero

Method used

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  • Sulphating method for improving water solubility of yeast beta-D-glucan
  • Sulphating method for improving water solubility of yeast beta-D-glucan

Examples

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Effect test

Embodiment 1

[0044] Example 1, the sulfation method for improving the water solubility of yeast β-D-glucan

[0045] 1) Dissolve 100 g of yeast β-D-glucan in 2 L of DMSO (containing 5 M urea), stir and dissolve to obtain solution a.

[0046] 2) Place solution a in an ice bath, and perform ultrasonic treatment at a working frequency of 20KHz with a power of 400W. The treatment time per cycle is 20s, and the intermittent time is 5s. Cycle 10 times, and the ultrasonicated solution is placed in an ice bath. While stirring, slowly dropwise add 5% H 2 SO 4 DMSO 2L (solution a with 5% H2 SO 4 The volume ratio of DMSO is 1:1, the same below), to obtain solution b.

[0047] 3) Put solution b in an oil bath constant temperature oscillator at 100°C, and carry out esterification reaction at a speed of 100rpm. After reacting for 2 hours, quickly cool the reaction solution to room temperature, add deionized water to 80L, and pass through 0.8μm Polyester membrane microfiltration to remove unreacted ye...

Embodiment 2

[0048] Example 2, the sulfation method for improving the water solubility of yeast β-D-glucan

[0049] 1) Dissolve 500 g of yeast β-D-glucan in 12.5 L of DMSO (containing 5 M urea), stir and dissolve to obtain solution a.

[0050] 2) Place solution a in an ice bath, and perform ultrasonic treatment at a working frequency of 18KHz with a power of 400W. The treatment time per cycle is 20s, the intermittent time is 5s, and the cycle is 12 times. The ultrasonicated solution is placed in an ice bath. While stirring, slowly dropwise add 5% H 2 SO 4 12.5 L of DMSO to obtain solution b.

[0051] 3) Put solution b in an oil bath constant temperature oscillator at 100°C, and carry out esterification reaction at a speed of 100rpm. After 3 hours of reaction, quickly cool the reaction solution to room temperature, add deionized water to 250L, and pass through 0.8μm Polyester membrane microfiltration to remove unreacted yeast β-D-glucan particles. The filtered sulfated yeast β-D-glucan ...

Embodiment 3

[0052] Example 3, the sulfation method for improving the water solubility of yeast β-D-glucan

[0053] 1) Dissolve 800 g of yeast β-D-glucan in 18 L of DMSO (containing 5 M urea), stir and dissolve to obtain solution a.

[0054] 2) Place solution a in an ice bath, and perform ultrasonic treatment at a working frequency of 15KHz with a power of 400W. The treatment time per cycle is 20s, and the intermittent time is 5s. Cycle 11 times, and place the ultrasonicated solution in an ice bath. While stirring, slowly dropwise add 5% H 2 SO 4 18L of DMSO to obtain solution b.

[0055] 3) Put solution b in an oil bath constant temperature oscillator at 100°C, and carry out esterification reaction at a speed of 100 rpm. After 2.5 hours of reaction, quickly cool the reaction solution to room temperature, add deionized water to 480 L, and pass through 0.8 μm polyester membrane microfiltration to remove unreacted yeast β-D-glucan particles. The filtered sulfated yeast β-D-glucan is subj...

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Abstract

The invention relates to a sulphating method for improving water solubility of yeast beta-D-glucan. The method comprises steps as follows: 1) taking the yeast beta-D-glucan as a raw material, dissolving the yeast beta-D-glucan in a dimethyl sulfoxide solution containing urea, and obtaining a solution a after stirring and dissolution; 2) placing the solution a in an ice-bath, still placing the solution a in the ice-bath after ultrasonic treatment, and slowly dropwise adding a DMSO (dimethylsulfoxide) solution containing H2SO4 while stirring to obtain a solution b; 3) placing the solution b in an oil-bath constant-temperature vibrator for an esterification reaction, quickly cooling an esterified solution to the room temperature, adding deionized water, performing microfiltration by the aid of a polyester film after dilution, and then sequentially performing ultrafiltration treatment, concentration and drying to obtain the sulphated yeast beta-D-glucan. The sulphating method is combined with ultrasound, and the prepared yeast beta-D-glucan has the advantages of good solubility, high production safety, wide application range, capability of effectively enhancing body immune functions and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sulfation preparation method for improving the water solubility of yeast β-D-glucan. Background technique [0002] In recent years, a large number of studies have confirmed that β-D-glucan has significant physiological effects such as enhancing immunity, anti-tumor, antibacterial and healing wounds, which has attracted people's attention. However, yeast β-D-glucan is neutral, aggregated, insoluble in water and slightly soluble in DMSO, which severely restricts its industrial application. [0003] The water solubility of yeast β-D-glucan is related to the degree of polymerization, degree of branching and chemical modification. The methods to improve its solubility mainly include physical methods and chemical methods, specifically: [0004] Physical methods: Ultrasonic method, ozone method and hydrogen peroxide method are often used for physical modification of yeast β-D-glucan. ...

Claims

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Application Information

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IPC IPC(8): C08B37/02
Inventor 王强刘红芝刘丽石爱民胡晖于淼林伟静刘晓永李亚楠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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