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A method for pretreatment of yeast β-glucan in milk or dairy products

A dairy product and glucan technology, applied in the field of pretreatment, can solve problems such as lack of detection standards and related technologies, complex dairy matrix, and influence on the extraction and purification of yeast β-glucan

Active Publication Date: 2018-12-11
COFCO GROUP +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the dairy matrix is ​​extremely complex, and the fat globules, protein bundles, stabilizers and flavor ingredients in it will affect the extraction and purification of yeast β-glucan, so how to accurately determine the yeast β-glucan in milk and dairy products Sugar remains a challenging subject
At present, only the AOAC 32.2.10 standard "AOAC Official Method 995.16 β-D-Glucan in Barley and Oats" and the agricultural industry standard NY / T 2006-2011 "Determination of β-glucan content in grains and their products" are applicable to water-soluble The detection of β-glucan has been standardized, but for water-insoluble β-glucan, especially yeast β-glucan in milk and dairy products, there is a lack of mature detection standards and related technologies at home and abroad

Method used

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  • A method for pretreatment of yeast β-glucan in milk or dairy products
  • A method for pretreatment of yeast β-glucan in milk or dairy products
  • A method for pretreatment of yeast β-glucan in milk or dairy products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] (1) Proteolysis: Add 0.1% (v / v) to 3 samples of yeast β-glucan milk neutral protease stock solution and Equal volume mixture of alkaline protease stock solution, enzymatic hydrolysis at 45°C for 2 hours. The 0.1% (v / v) of neutral protease stock solution and The equal-volume mixed solution of the alkaline protease stock solution corresponds to the enzyme activity of the neutral protease in the milk to be enzymolyzed as 5.0×10 -4 AU / mL, the enzyme activity of the alkaline protease is 1.4×10 -3 AU / mL.

[0080] (2) Filter filtration separation: use 0.8 μm filter paper, 0.8 μm double-layer filter paper and 0.7 μm / 0.8 μm double-layer filter paper (corresponding to samples 1a-1c) to filter the enzymatic solution obtained in step (1);

[0081] (3) Acid hydrolysis: add 1 mol / L hydrochloric acid to the retentate obtained in step (2), and hydrolyze at 121° C. for 1 hour.

[0082] The results showed that when using 0.8 μm filter paper, the retentate appeared on the filter...

Embodiment 2

[0084] Adopt the same step (1) and step (3) as in Example 1.

[0085] Before implementing step (2), dilute the protein hydrolyzate obtained in step (1) by 1 time with 80° C. NaOH aqueous solution. Subsequently, use 1.6 μm, 1.0 μm and 0.7 μm glass fiber filter paper (corresponding to samples 2a-2c) to filter the precipitate obtained in step (1), and use pure water or deionized water to carry out negative pressure pumping on the retentate Filter and wash 2-3 times.

[0086]The results showed that the filter paper with smaller pore size retained more dextran, but its filtration speed was significantly lower than that of filter paper with large pore size. In addition, when the temperature of the milk sample drops, protein and fat deposits tend to occur, resulting in blockage of the filter pores. It was determined that the dextran contents of samples 2a-2c were 31.mg / 100g, 38.9mg / 100g and 45.9mg / 100g respectively.

[0087] Such as Figure 3C As shown, the milk sample treated by...

Embodiment 3

[0089] Embodiment 3: Sensitivity, accuracy and precision analysis of analysis step

[0090] Use pure water to prepare glucose standard solutions and sample solutions with a series concentration of 0.5, 1.0, 4.0, 8.0, 10.0, 15.0, and 20.0 μg / mL, and evaluate the sensitivity, accuracy, and precision of the analysis.

[0091] Under the same chromatographic conditions as in Example 2, the linear regression equation obtained by measuring the glucose standard solution is Y=2.865X+0.395, the linear range is 0.5~20 μg / mL, the linear correlation coefficient is 0.9995, and the detection limit is 0.1 μg / mL. The relative standard deviation was 0.15% (n=6).

[0092] Taking the concentration of yeast β-glucan added in dairy products at 42.00mg / 100g as the standard sample, prepare samples with three addition levels of 70%, 100% and 130% of the standard sample, and determine the sample recovery rate at the three concentrations : when the addition amount was 70%, the average measured value wa...

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Abstract

The invention relates to a method for pretreating yeast beta-glucan in milk or a milk product. The method comprises 1, proteolysis: carrying out enzymolysis on milk or a milk product through a neutral protease or an alkaline protease, 2, filtration separation based on a filter: filtering the enzymatic hydrolysate of the step 1 through a filter, and 3, acidolysis: adding a monobasic acid into the retained materials obtained through the step 2 and carrying out heating hydrolysis.

Description

technical field [0001] The invention relates to a pretreatment method, in particular to a pretreatment method for yeast β-glucan in milk or milk products. Background technique [0002] Yeast beta glucan (yeast beta glucan) is a glucose polymer extracted from the cell wall of yeast. Its molecular structure main chain contains β-1,3-D glycosidic bonds, while the branch chain contains β-1,6- D glycosidic bond, the ratio of the two is about 85:15. The linear molecular polymerization degree of yeast β-glucan is 1500, the molecular weight is about 240kDa, and the branched molecular polymerization degree is 140, the molecular weight is about 22kDa. As an important source of food dietary fiber, yeast β-glucan has many nutritional values ​​and physiological functions such as enhancing immunity, preventing oxidative radiation, anti-tumor inflammation, reducing blood lipid cholesterol, and promoting wound healing. In June 2010, Ministry of Health Announcement No. 9 approved yeast β-g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/02
Inventor 谢云峰任丹丹杨永坛刘佟刘佳
Owner COFCO GROUP
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