Method for preparing oat beta-glucan through ball milling

A glucan and ball milling technology, which is applied in the field of oat β-glucan preparation by ball milling, can solve the problems of low utilization rate of protease, low reaction efficiency, large enzyme consumption, etc., and achieve shortened enzymatic hydrolysis time, high purity, good value effect

Inactive Publication Date: 2016-03-16
GUILIN SEAMILD BIOTECH DEV
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] The above-mentioned technical solutions all adopt the enzymatic hydrolysis method to extract β-glucan, but the enzymatic hydrolysis method tends to have disadvantages such as low reaction efficiency and low utilization rate of protease, resulting in long reaction time, large enzyme consumption, and low product activity. question
In recent years, the application of mechanochemistry in extraction has become more and more widespread, which is attributed to the fact that mechanochemistry breaks the plant cell wall and improves the extraction rate of active ingredients, but there are no reports on the preparation of oat β-glucan by mechanochemistry

Method used

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  • Method for preparing oat beta-glucan through ball milling

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing oat β-glucan by ball milling includes the following steps:

[0025] (1) Pretreatment: the oats are cleaned and screened first, then crushed, and passed through a 40-mesh sieve to obtain oat flour;

[0026] (2) Degreasing treatment: soak the oat flour obtained in step (1) with 75% ethanol at 70°C for 1.5 hours, cool, and pour the upper liquid to obtain precipitated oat flour;

[0027] (3) Microwave drying: microwave drying of the precipitated oat flour obtained in step (2): microwave power 50kW, microwave time 12min;

[0028] (4) Alkaline water extraction: first soak the oatmeal obtained in step (3) with warm water at 35°C for 5 minutes, where the material-to-liquid ratio is 1:12, and then use a ball mill with a rotating speed of 120 revolutions / min. Ball mill for 15 minutes, then adjust the pH value of the mixture after ball milling to 10.0 with sodium carbonate solution, and finally continue to ball mill with a ball mill at a speed of 180 revolutions / min...

Embodiment 2

[0040] A method for preparing oat β-glucan by ball milling includes the following steps:

[0041] (1) Pretreatment: the oats are cleaned and screened first, then crushed, and passed through a 40-mesh sieve to obtain oat flour;

[0042] (2) Degreasing treatment: soak the oat flour obtained in step (1) with 80% ethanol at 80°C for 2 hours, cool, and pour the upper liquid to obtain precipitated oat flour;

[0043] (3) Microwave drying: microwave drying of the precipitated oat flour obtained in step (2): microwave power 60kW, microwave time 15min;

[0044] (4) Alkaline water extraction: first soak the oatmeal obtained in step (3) with warm water at 40°C for 7 minutes, where the material-to-liquid ratio is 1:15, and then use a ball mill with a speed of 150 revolutions / min. Ball mill for 20 minutes, then adjust the pH value of the mixture after ball milling to 11.0 with sodium carbonate solution, and finally continue to ball mill with a ball mill at a speed of 200 revolutions / min, ball mill...

Embodiment 3

[0056] A method for preparing oat β-glucan by ball milling includes the following steps:

[0057] (1) Pretreatment: the oats are cleaned and screened first, then crushed, and passed through a 40-mesh sieve to obtain oat flour;

[0058] (2) Degreasing treatment: soak the oat flour obtained in step (1) with 70% ethanol at 60°C for 1 hour, cool, and pour the upper liquid to obtain precipitated oat flour;

[0059] (3) Microwave drying: microwave drying of the precipitated oat flour obtained in step (2): microwave power 40kW, microwave time 10min;

[0060] (4) Alkaline water extraction: first soak the oatmeal obtained in step (3) in warm water at 30°C for 3 minutes, where the material-to-liquid ratio is 1:10, and then use a ball mill with a speed of 100 revolutions / min. Ball mill for 10 minutes, then adjust the pH value of the mixture after ball milling with sodium carbonate solution to 9.0, and finally continue to ball mill with a ball mill with a speed of 150 revolutions / min, ball mill f...

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Abstract

The invention relates to a method for preparing oat beta-glucan through ball milling, which belongs to the technical field of deep processing of oat. The method comprises the following steps: (1) pretreatment; (2) degreasing treatment; (3) microwave drying; (4) extraction with alkaline water; (5) centrifugation of filtrate; (6) ultrasonic treatment; (7) treatment with amylase; (8) treatment with glucoamylase; (9) centrifugation of enzymatic hydrolysis liquid; (10) isoelectric precipitation; (11) centrifugation after enzyme deactivation; (12) concentration and precipitation; (13) centrifugation and collection of precipitate; and (14) freeze drying. The method provided by the invention employs a combination of mechanochemical technology (ball milling) and enzymatic hydrolysis technology to prepare oat beta-glucan and fills a blank in a mechanochemical process for preparation of oat beta-glucan; and through ball milling, enzymatic hydrolysis time is shortened, enzymatic hydrolysis effect is improved, and the value of oat beta-glucan is give to better play.

Description

Technical field [0001] The invention relates to a method for preparing oat beta-glucan by ball milling, and belongs to the technical field of oats deep processing. Background technique [0002] Oats belong to the Gramineae family, which has the effects of lowering cholesterol, lowering blood sugar, improving immunity and anti-tumor. This is mainly due to its rich β-glucan in addition to rich protein and unsaturated fatty acids. Among them, the chemical name of β-glucan is (l→3)(l→4)-β-D-glucan, which is composed of β-D-glucopyranose monomer according to β-(l→3) and β -(l→4) is a polymer composed of glycosidic bonds. β-(l→3) glycosidic bonds account for about 30%, and β-(l→4) glycosidic bonds account for about 70%. It is a non-starch polysaccharide. Neutralizes protein and xylan together. In recent years, with the improvement of living standards and health awareness, Chinese consumers have paid more and more attention to oat β-glucan products and health products in my country, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02
CPCC08B37/0024C08B37/0003
Inventor 李璐肖平波粟桂民赵冬
Owner GUILIN SEAMILD BIOTECH DEV
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