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Method for protecting lactobacillus by soy isolate protein obtained through transglutaminase crosslinking

A technology of soybean protein isolate and transglutaminase, applied in the direction of microorganism-based methods, biochemical equipment and methods, immobilized on/in organic carriers, etc., can solve the problems of limiting the application of microcapsule products, toxicity, etc., Achieve good storage stability

Active Publication Date: 2015-09-09
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Usually, when polysaccharide gels such as alginic acid are used as microencapsulated wall materials, chemical crosslinking agents or aldehyde curing agents such as CaCl2, formaldehyde, and glutaraldehyde are often used, and residual chemical crosslinking macromolecules will exist. Toxicity, which severely limits the application of microencapsulated products in food

Method used

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  • Method for protecting lactobacillus by soy isolate protein obtained through transglutaminase crosslinking
  • Method for protecting lactobacillus by soy isolate protein obtained through transglutaminase crosslinking
  • Method for protecting lactobacillus by soy isolate protein obtained through transglutaminase crosslinking

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Preparation of concentrated bacterial suspension:

[0031] Add the Lactobacillus rhamnosus LGG culture solution into the centrifuge tube, centrifuge at 6000r / min for 15min at 4°C, and discard the supernatant. The bacteria slime was washed twice under the same centrifugation conditions with equal volume of physiological saline (0.9% NaCl solution), and the bacteria sludge was resuspended with 1 / 10 volume of the original bacteria solution in normal saline to obtain a ten-fold concentrated bacterial suspension.

Embodiment 2

[0033] Optimization of Preparation Conditions of LGG Microcapsules

[0034] The optimal enzyme addition amount, cross-linking time, cross-linking temperature, and cross-linking pH were determined by single factor and response surface experiments.

[0035] For the results of the single factor test, see Figure 1-4 , the response surface test design and results are shown in Table 1, and the variance and significance test analysis of the regression model are shown in Table 2.

[0036] Table 1

[0037]

[0038] Table 2

[0039]

[0040] Conclusion: Using Design-Expert 7.0 software to obtain the optimal microcapsule preparation conditions: the amount of TGase added is 30.8U / g protein, the cross-linking time is 2.2h, the cross-linking temperature is 42°C, and the cross-linking pH is 7.4, the predicted microencapsulation The efficiency is 68.3%. The verification test was carried out under this condition, and the actual measured microencapsulation efficiency was 67.4±2.7%, a...

Embodiment 3

[0042] Preparation of Lactobacillus rhamnosus LGG microcapsules

[0043] Prepare a 7% (w / w) soybean protein isolate solution with sterilized distilled water, adjust the protein pH to 7.4 with 1mol / L HCl (HCl is sterilized with a 0.22 μm filter membrane), and add transgenic protein at a concentration of 30.8 U / g. Glutaminase (TGase), stirred evenly with a magnetic stirrer, cross-linked at 42°C for 2.2h, immediately cooled in an ice-water bath, and then stored in a 4°C refrigerator for later use. Take 2 mL of the concentrated bacterial suspension and add it to 18 g of transglutaminase-crosslinked soybean protein isolate solution, stir evenly, pre-freeze at -20°C for 10 h, and vacuum freeze-dry for 12 h.

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Abstract

The invention discloses a method for protecting lactobacilli by soy isolate protein obtained through transglutaminase crosslinking. The method comprises steps as follows: (1), a 4%-10% w / w soy isolate protein solution is prepared from sterilized distilled water, and the pH (potential of hydrogen) of the protein solution is adjusted to range from 6.5 to 8.0 through HCl with the concentration of 0.3-2 mol / L; (2), transglutaminase with the concentration of protein being 10-40 U / g is added, the mixture is uniformly stirred with a magnetic stirring apparatus, crosslinked for 1-4 h at the temperature of 30-50 DEG C, then cooled immediately through an ice-water bath and stored in a refrigerator at the temperature of 2-8 DEG C for standby; (3), a 5-15-fold lactobacillus concentrated solution is added to the soy isolate protein solution after crosslinking treatment, and the mixture is stirred for 5-15 min to be uniformly mixed and then subjected to freezing drying, so that microencapsules are prepared. With the adoption of the method, the practical application range of soy isolate protein gel and lactobacilli is further broadened, the number of the live lactobacilli can be better guaranteed, and a foundation is laid for industrial production of microencapsulation lactobacilli.

Description

technical field [0001] The invention relates to a method for protecting lactobacillus by using soybean protein isolate gel formed by transglutaminase cross-linking technology. Background technique [0002] Lactobacillus is a strain often used in the production of fermented food and probiotic products. It is also a beneficial microorganism in the intestinal tract of mammals. The main beneficial effects include: balancing intestinal flora, improving intestinal function, controlling serum cholesterol levels, and preventing diarrhea , Anti-cancer, etc. [0003] However, various stresses will be encountered during the application and consumption of Lactobacillus, such as acid stress in yogurt system, salt stress in pickled products, and cold stress during storage. Salt, acid, digestive enzymes, etc. These stress environments will lead to a decrease in the number of viable Lactobacillus, which in turn will affect the fermentation and probiotic performance of Lactobacillus. In or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/04C12R1/225
Inventor 孟祥晨王春玲刘欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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