A method for protecting Lactobacillus by cross-linking soybean protein isolate with transglutaminase

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

Active Publication Date: 2017-12-08
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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  • A method for protecting Lactobacillus by cross-linking soybean protein isolate with transglutaminase
  • A method for protecting Lactobacillus by cross-linking soybean protein isolate with transglutaminase
  • A method for protecting Lactobacillus by cross-linking soybean protein isolate with transglutaminase

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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 Lactobacillus by transglutaminase cross-linking soybean protein isolate. 2mol / L HCl to adjust the pH of the protein solution to 6.5-8.0; 2. Add transglutaminase according to the concentration of 10-40U / g protein, stir evenly with a magnetic stirrer, cross-link at 30-50°C for 1-4h, and then Immediately cool in an ice-water bath, and then store in a refrigerator at 2-8°C for later use; 3. Add 5-15 times of Lactobacillus concentrate to the cross-linked soy protein isolate solution, stir for 5-15 minutes to mix evenly, and then Microcapsules were prepared by freeze-drying. The invention further promotes the practical application of soybean protein isolate gel and lactobacillus, and can better protect the quantity of living lactobacillus, and lays a foundation for the industrial production of microencapsulated lactobacillus.

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 Patents(China)
IPC IPC(8): C12N11/04C12R1/225
Inventor 孟祥晨王春玲刘欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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