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Technology for preparing functional xylo-oligosaccharide by comprehensively utilizing wheat straw

A technology of xylooligosaccharides and wheat bran, which is applied in the preparation of oligosaccharides, sugar derivatives, sugar derivatives, etc., can solve the problems of low xylanase activity, low yield of xylan, environmental pollution, etc. , to achieve the effect of improving purity, simple production process, and no environmental pollution

Inactive Publication Date: 2015-09-23
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of xylooligosaccharides from straw mainly includes NaOH extraction method, acid method dry steaming and alkaline extraction method, KOH extraction method, H 2 o 2 Combined with lye extraction method, biological enzymatic hydrolysis method, etc., but there are disadvantages such as complex process, serious environmental pollution, low xylan yield, low xylanase activity, so the process of preparing xylooligosaccharides by traditional enzymatic method is simplified , to provide a new way for the preparation of xylooligosaccharides, and to comprehensively utilize the wheat straw of agricultural and sideline products, prolong the processing chain of agricultural and sideline products, and turn the straw into treasure, which has very important social significance and economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A process for comprehensively utilizing wheat straw to prepare functional xylo-oligosaccharides, the specific preparation steps are as follows:

[0023] (1) Crushing: select straw without mildew and crush it through a 100-mesh sieve;

[0024] (2) Cooking: Cook at 150°C for 0.5h, and adjust the mass ratio of straw to water to 1:10 after cooling;

[0025] (3) Ultrasonic-assisted enzymatic hydrolysis to remove starch: adjust the pH of the wheat straw suspension to 5.5-7.5, add α-amylase at a ratio of 3% of the mass of wheat straw, and perform enzymatic hydrolysis under the action of ultrasonic waves. The enzymatic hydrolysis temperature is 70 ~80°C, ultrasonic power 300W, stirring with a mixer at a constant speed during the period, using iodine solution to check until the starch is completely hydrolyzed; after the enzymolysis is completed, filter, the filtrate is starch hydrolyzate, and distilled water with a mass ratio of 5 times is added to the wheat straw residue to obt...

Embodiment 2

[0036] A process for comprehensively utilizing wheat straw to prepare functional xylo-oligosaccharides, the specific preparation steps are as follows:

[0037] (1) Crushing: select straw without mildew and crush it through a 100-mesh sieve;

[0038] (2) Cooking: cook at 150°C for 0.8h, and adjust the mass ratio of straw to water to 1:9 after cooling;

[0039] (3) Ultrasonic-assisted enzymatic hydrolysis to remove starch: adjust the pH of the wheat straw suspension to 5.5-7.5, add α-amylase at a ratio of 4% of the mass of wheat straw, and perform enzymatic hydrolysis under the action of ultrasonic waves. The enzymatic hydrolysis temperature is 70 ~80°C, ultrasonic power 300W, stirring with a mixer at a constant speed during the period, using iodine solution to check until the starch is completely hydrolyzed; after the enzymolysis is completed, filter, the filtrate is starch hydrolyzate, and distilled water with a mass ratio of 4 times is added to the wheat straw residue to obtain...

Embodiment 3

[0050] A process for comprehensively utilizing wheat straw to prepare functional xylo-oligosaccharides, the specific preparation steps are as follows:

[0051] (1) Crushing: select straw without mildew and crush it through a 100-mesh sieve;

[0052] (2) Cooking: cook at 150°C for 1 hour, and adjust the ratio of straw to water to 1:8 after cooling;

[0053] (3) Ultrasonic-assisted enzymatic hydrolysis to remove starch: adjust the pH of the wheat straw suspension to 5.5-7.5, add α-amylase at a ratio of 5% of the mass of wheat straw, and perform enzymatic hydrolysis under the action of ultrasonic waves. The enzymatic hydrolysis temperature is 70 ~80°C, ultrasonic power 300W, stirring with a mixer at a constant speed during the period, using iodine solution to check until the starch is completely hydrolyzed; after the enzymolysis is completed, filter, the filtrate is starch hydrolyzate, and distilled water with a mass ratio of 3 times is added to the wheat straw residue to obtain ...

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Abstract

The invention discloses a method for extracting xylo-oligosaccharide from wheat straw. The wheat straw, an agricultural and sideline product, is used as a raw material, and a microbial fermentation technology and a biological enzyme technology are utilized for preparing xylo-oligosaccharide which has the functions of promoting bifidobacterium to proliferate, preventing constipation, lowering the content of cholesterol, protecting the liver and the like. The quality of the obtained xylo-oligosaccharide product meets the xylo-oligosaccharide industrial standard request, efficient utilization of the straw is achieved, the utilization value of the straw is increased, and a good popularization prospect is achieved. The method for extracting the xylo-oligosaccharide from the wheat straw has the advantages that the preparation technology combining compound microorganism solid fermentation and ultrasonic-assisted enzymolysis is adopted, so that the yield of the xylo-oligosaccharide is increased; ultrasonic-assisted enzymolysis is adopted for removal of proteins and starch and enzymolysis of phytase and mannose, and therefore the purity of the xylo-oligosaccharide product is remarkably improved; multi-bacteria mixed fermentation is adopted, so that the capacity of fermentation and enzymolysis of xylan is improved; the production technology is simple, energy consumption is low, environmental pollution is avoided, the investment is small, and mass production is easy to conduct.

Description

technical field [0001] The invention relates to a process for comprehensively utilizing wheat straw to prepare functional xylo-oligosaccharides, belonging to the technical field of comprehensive utilization of agricultural and sideline products. Background technique [0002] With the development of society and the continuous improvement of people's material living standards, people's attention to health has also been greatly improved, and the appearance of functional foods has set off a new upsurge in research and development. Among them, functional oligosaccharides, as a functional food base material, have the functions of promoting the proliferation of bifidobacteria, regulating intestinal flora, inhibiting endotoxin, protecting liver function, regulating gastrointestinal function, preventing constipation and diarrhea, activating immunity, Its unique physiological functions such as anti-aging, anti-tumor, lowering serum cholesterol, lowering blood pressure, low energy or ...

Claims

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Application Information

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IPC IPC(8): C12P19/14C07H3/06C07H1/08C12R1/685C12R1/885
Inventor 侯文燕赵建伟段智岗
Owner QINGDAO JIARUI BIOLOGICAL TECH
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