Preparation method of gamma-polyglutamic acid containing food additive

A food additive, polyglutamic acid technology, applied in the field of food additives, can solve the problems affecting the sensory evaluation of fermentation products, large odor, etc., and achieve the effect of increasing the content of soluble protein, simple operation, and improving the utilization rate of nutrients

Inactive Publication Date: 2017-09-26
上海纳德生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although the prior art represented by the above-mentioned documents has reported some preparation methods of γ-PGA, the γ-PGA m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] A preparation method of a food additive containing gamma-polyglutamic acid, comprising the following steps:

[0035] S1: Prepare activated Bacillus natto, then inoculate the activated Bacillus natto in a solid medium with an inoculation amount of 5-10%, and ferment at 38-40°C for 30-50 hours to obtain a fermentation product A ;

[0036] S2: Add 5 to 10 times the volume of water to the fermentation product A, dissolve and dilute to obtain a mixed system, keep warm, centrifuge, and filter to obtain a filtrate containing γ-polyglutamic acid;

[0037] S3: adding carbohydrates to the filtrate containing γ-polyglutamic acid, inoculating lactic acid bacteria therein with an inoculation amount of 2-5%, and fermenting at 30-45°C for 10-24 hours to obtain a fermentation product B;

[0038] S4: After the fermentation product B is centrifuged, decolorized, concentrated, precipitated and dried in sequence, the food additive containing γ-polyglutamic acid is obtained.

[0039] In a p...

Embodiment 1

[0054] Prepare food additives containing γ-polyglutamic acid according to the following steps:

[0055] S1: Bacillus natto was inoculated in LB medium (NaCl 10g, tryptone 10g, yeast extract 7.5g, water 1000ml) according to the inoculation amount of 6%, and after cultivating on a shaking table at 120rpm at 37°C for 16h, the obtained Activated Bacillus natto, and then inoculated the activated Bacillus natto in a solid medium with an inoculum size of 10%, and fermented at 39°C for 40h to obtain a fermentation product A; wherein, the solid medium The raw materials include protein-containing grains and wheat bran, wherein the mass ratio of protein-containing grains to wheat bran is 6:1, and the protein-containing grains are soybean meal.

[0056] S2: Add 6 times the volume of water to the fermentation product A, dissolve and dilute to obtain a mixed system, incubate at 50°C for 3 hours, centrifuge, and filter to obtain a filtrate containing γ-polyglutamic acid;

[0057] S3: first ...

Embodiment 2

[0064] The inventor has also investigated the impact of the composition difference of the solid medium on the product:

[0065] Follow the specific steps described in Example 1. In this example, replace the protein-containing grains in Step S1 with several different raw materials in Table 1 below to explore the solid culture prepared by different raw materials. The impact of base on the content of γ-PGA in the food additive products containing γ-PGA, the experimental data are shown in Table 1 below:

[0066] The impact of different solid media in table 1 on the content of γ-PGA in the product

[0067] raw material

[0068] It can be seen from the above table 1 that the content of γ-PGA in the products prepared by fermentation of different protein-containing grains is different. Among them, the content of γ-PGA with the highest content corresponds to soybean meal, followed by black soybeans and soybeans, and mung beans correspond to the preparation The content of γ-P...

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PUM

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Abstract

The invention provides a preparation method of a gamma-polyglutamic acid containing food additive. The preparation method comprises the following steps: preparing activated bacillus natto, then inoculating a solid culture medium with the activated bacillus natto according to an inoculating amount of 5-10%, and fermenting to obtain a fermented product A; adding 5-10-fold of water by volume, dissolving, diluting to obtain a mixed system, preserving heat, centrifuging, and filtering to obtain a gamma-polyglutamic acid containing filtrate; adding saccharides into the gamma-polyglutamic acid containing filtrate, inoculating with lactobacillus according to an inoculating amount of 2-5%, and fermenting to obtain a fermented product B; centrifuging, decolorizing, concentrating, precipitating and drying to obtain the gamma-polyglutamic acid containing food additive. The preparation method of the gamma-polyglutamic acid containing food additive, provided by the invention, is easy to operate, safe and reliable; by the preparation method, growth of pathogens and spoilage bacteria can be inhibited, bad smell can be eliminated, the product flavor can be improved, and the quality of the gamma-polyglutamic acid containing food additive can be improved, so that the preparation method has a wide application prospect.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method of a food additive containing gamma-polyglutamic acid. Background technique [0002] γ-Polyglutamic acid (γ-PGA) is a special anionic natural polymer, which is formed between α-amino (α-amino) and γ-carboxyl (γ-caboxyl). A homopolyamide composed of amide bonds. As one of the extracellular polymers synthesized by microorganisms, γ-PGA is a multifunctional and environmentally friendly biodegradable polymer material, and its molecular weight is generally around 10-1000kDa. γ-PGA has some unique physical, chemical and biological characteristics, such as good water solubility, super adsorption, and can be completely degraded and biodegraded naturally, so it is non-toxic and harmless to the environment, edible, and can be used in industry As raw materials such as thickeners, water retaining agents, heavy metal adsorbents, flocculants and drug carriers, it ...

Claims

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Application Information

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IPC IPC(8): A23L29/00
CPCA23L29/03
Inventor 江昊金连军许绰微
Owner 上海纳德生物科技有限公司
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