High-temperature-resistance sustained-release glycoside-type anisealcohol, and enzymatic preparation method and application thereof

A slow-release glycoside type, anisol technology, applied in application, sugar derivatives, food science and other directions, can solve problems such as unstable physical and chemical properties, and achieve high heat loss rate, good water solubility, and good thermal stability. Effect

Inactive Publication Date: 2016-10-26
GUANGZHOU AOJIAN PERFUME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in the present invention is to provide a kind of spice anisyl alcohol glycoside derivatives in view of the defects of unstable physical and chemical properties of the commonly used spice anisyl alcohol and the technical deficiency of the existing chemical method for synthesizing its galactosylated derivatives. Anisyl alcohol-β-galactoside (glycoside type anise), said anisyl alcohol-β-galactoside is a kind of spice glycoside precursor, has good thermal stability, high temperature resistance, difficult sublimation, Long-lasting fragrance and other advantages

Method used

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  • High-temperature-resistance sustained-release glycoside-type anisealcohol, and enzymatic preparation method and application thereof
  • High-temperature-resistance sustained-release glycoside-type anisealcohol, and enzymatic preparation method and application thereof
  • High-temperature-resistance sustained-release glycoside-type anisealcohol, and enzymatic preparation method and application thereof

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Experimental program
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Embodiment 1

[0058] In the present invention, the recombinant β-galactosidase can be prepared by the method reported in the existing research results in this field. It can also be prepared by the following method:

[0059] Main materials and reagents: restriction endonuclease, T 4 DNA ligase, Ex Taq enzyme, restriction endonuclease EcoRI, NotI, SalI, etc. were purchased from Dalian Bao Biotechnology Engineering Co., Ltd., and agarose gel recovery kit and plasmid mini-extraction kit were purchased from Beijing Tiangen Biochemical Co., Ltd. Technology Co., Ltd., and the primers were synthesized by Shanghai Jierui Bioengineering Co., Ltd. E.coli DH5α, E.coli BL21(DE3), pET32a(+), pPIC9k vector and yeast strain GS115 were purchased from Invitrogene; the cloning vector pMD18-T was purchased from Dalian Bao Biotechnology Engineering Co., Ltd.

[0060] Lactobacillus plantarum can be used conventionally used Lactobacillus plantarum. For the convenience of description, this embodiment adopts Lact...

Embodiment 2

[0091] The synthesis of embodiment 2 compound anisyl alcohol-beta-galactoside

[0092] This embodiment provides its synthetic route diagram at the same time and sees attached Figure 9 shown.

[0093] S1. Fully dissolve 1mmol D-lactose in 0.2mL disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution (50mM, pH5.0), add 1.8mL anisyl alcohol, and mix well;

[0094] S2. Add β-galactosidase 6U / mL to the system obtained in step S1, start the reaction, and shake the reaction at 40°C for 96 hours to prepare anisyl alcohol-β-galactoside; the β-galactosidase in this example was purchased from SIGAMA Reagent Company.

[0095] S3. Add an equal volume of methanol to the reaction system in step S2 to terminate the reaction, boil the reaction solution in boiling water for 10 minutes to inactivate the enzyme, filter the enzyme and the unreacted substrate completely, add a small amount of water to the filtrate, and add an equal volume of ether Multiple extractions were perfo...

Embodiment 3

[0097] The synthesis of embodiment 3 compound anisyl alcohol-beta-galactoside

[0098] This embodiment provides its synthetic route diagram at the same time and sees attached Figure 9 shown.

[0099] S1. Fully dissolve 1mmol D-lactose in 0.2mL disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution (50mM, pH5.0), add 1.8mL anisyl alcohol, and mix well;

[0100] S2. Add β-galactosidase 6U / mL to the system obtained in step S1, start the reaction, shake the reaction at 40°C for 96 hours, and prepare anisyl alcohol-β-galactoside; this example uses recombinant β-galactosidase (Common market purchase).

[0101] S3. Add an equal volume of methanol to the reaction system in step S2 to terminate the reaction, boil the reaction solution in boiling water for 10 minutes to inactivate the enzyme, filter the enzyme and the unreacted substrate completely, add a small amount of water to the filtrate, and add an equal volume of ether Multiple extractions were performed to r...

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Abstract

The invention discloses high-temperature-resistance sustained-release glycoside-type anisealcohol, and an enzymatic preparation method and an application thereof. The high-temperature-resistance sustained-release glycoside-type anisealcohol is anisealcohol-beta-galactoside with a structural formula represented by a formula (I). According to the invention, beta-galactosidase is adopted as a catalyst, and D-lactose is adopted as a glycosyl donor. Under a solvent-free condition, biocatalytic glycosylation modification is carried out upon the spice substance anisealcohol, such that the glycoside-type anisealcohol is obtained. Recombinant beta-galactosidase is adopted, such that higher catalytic efficiency can be obtained. The method provided by the invention is environment-friendly, and has the advantages of mild conditions and high specificity. The obtained anisealcohol-beta-galactoside can resist high temperature, such that the defects such as high volatility and low thermal stability of the natural spice anisealcohol are overcome. The anisealcohol-beta-galactoside can be adopted as a novel thermally stable spice, and has a good application prospect. The method provided by the invention also provides a novel idea for the modification and transformation of various similar spice substances, and for further development of high-temperature-resistant spices.

Description

technical field [0001] The present invention relates to the fields of biochemistry and spice industry, more specifically, to a high-temperature-resistant slow-release glycoside-type anisyl alcohol and its enzymatic preparation method and application Background technique [0002] Flavor substances are crucial to the flavor and quality of products, and can enhance attractiveness, arouse appetite, and stimulate consumption, and are an integral part of food ingredients. Since most of the spices are compounds with low molecular weight, low boiling point and strong volatility, they are seriously lost in the field of baked food and other heat-processed foods and during the smoking process of cigarettes, resulting in unsustainable and uneven release of fragrance, even after storage. During this period, the fragrance is lost due to volatilization, or the chemical properties are unstable and easily oxidized and deteriorated, which affects the fragrance effect to a certain extent. Ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H15/18C12P19/44A23L27/20A24B15/30
CPCA24B15/30C07H15/18C12P19/44
Inventor 云帆林俊芳陈储郭丽琼康林芝
Owner GUANGZHOU AOJIAN PERFUME
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