A kind of method that Lactobacillus bulgaricus cell wall protease prepares goat milk active drink

A technology of cell wall protease and lactobacillus, applied in the field of preparation of functional goat milk drinks, can solve the problems of low purity of jujube polysaccharides, achieve low sweetness, increase functionality, and promote proliferation

Active Publication Date: 2021-06-25
SHAANXI YATAI DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jujube is also called Longevity Fruit, and its scientific name is Hovenia dulcis. Its polysaccharides have the function of lowering blood sugar. However, the preparation of jujube polysaccharides currently has the problem of low purity. The main impurities are monosaccharides and disaccharides. Therefore, removing monosaccharides and disaccharides and retaining polysaccharides Key Problems of High Purity Jujube Polysaccharide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Lactobacillus bulgaricus medium preparation:

[0024] Add 15g of lactose, 15g of yeast powder, 10mg of manganese sulfate, 0.5mL of Tween 80, 1.5g of stachyose, 4g of peptone, 4g of disodium hydrogen phosphate, 5mg of glutamic acid, and 5mg of alanine into purified water, and dilute to 1L, adjust the pH value to 6.0, and sterilize at 121°C to obtain Lactobacillus bulgaricus culture medium;

[0025] 2) Lactobacillus bulgaricus culture and cell collection:

[0026] Insert Lactobacillus bulgaricus into Lactobacillus bulgaricus culture medium at a 2% inoculation amount, culture at a constant temperature of 37°C for 18 hours, then centrifuge to collect bacterial precipitates, wash with sterile saline, and then centrifuge to obtain Lactobacillus bulgaricus sludge;

[0027] The centrifugation is at 4°C and 6000r / min for 15min;

[0028] 3) Preparation of Lactobacillus bulgaricus cell wall protease:

[0029] Add 20mL of phosphate buffer solution with a pH of 7.0 (15g glycin...

Embodiment 2

[0033] 1) Lactobacillus bulgaricus medium preparation:

[0034] Add 20g of lactose, 20g of yeast powder, 15mg of manganese sulfate, 0.8mL of Tween 80, 2g of stachyose, 5g of peptone, 5g of disodium hydrogen phosphate, 8mg of glutamic acid, and 7mg of alanine into purified water, and make up to 1L , adjust the pH value to 6.5, and sterilize at 121°C to obtain Lactobacillus bulgaricus culture medium;

[0035] 2) Lactobacillus bulgaricus culture and cell collection:

[0036] Insert Lactobacillus bulgaricus into Lactobacillus bulgaricus culture medium at a 4% inoculation amount, culture at a constant temperature of 37°C for 20 hours, then centrifuge to collect bacterial precipitates, wash with sterile saline and then centrifuge to obtain Lactobacillus bulgaricus sludge;

[0037] The centrifugation is at 4°C and 7000r / min for 25min;

[0038] 3) Preparation of Lactobacillus bulgaricus cell wall protease:

[0039] Add 25mL of phosphate buffer solution with a pH of 7.0 (each liter ...

Embodiment 3

[0043] 1) Lactobacillus bulgaricus medium preparation:

[0044] Add 25g of lactose, 23g of yeast powder, 13mg of manganese sulfate, 1.0mL of Tween 80, 2.5g of stachyose, 4.5g of peptone, 5.5g of disodium hydrogen phosphate, 10mg of glutamic acid, and 10mg of alanine into purified water. Make the volume to 1L, adjust the pH value to 7.0, and sterilize at 121°C to obtain Lactobacillus bulgaricus culture medium;

[0045] 2) Lactobacillus bulgaricus culture and cell collection:

[0046] Insert Lactobacillus bulgaricus into Lactobacillus bulgaricus culture medium at a 3% inoculum amount, culture at a constant temperature of 41°C for 22 hours, then collect the bacterial precipitate by centrifugation, wash with sterile saline, and then centrifuge to obtain Lactobacillus bulgaricus sludge;

[0047] The centrifugation is at 8°C and 8000r / min for 18min;

[0048] 3) Preparation of Lactobacillus bulgaricus cell wall protease:

[0049] Add 28mL of phosphate buffer solution with a pH of ...

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PUM

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Abstract

A method for preparing goat milk active beverage with Lactobacillus bulgaricus cell wall protease, using goat milk as raw material, GRAS microbe—the cell wall protease of Lactobacillus bulgaricus as a biocatalyst, hydrolyzing protein in goat milk into ACE-inhibiting activity Oligopeptides, ingested by consumers, can assist in lowering blood pressure. The added jujube polysaccharides not only have the effect of stabilizing and lowering blood sugar, but also can increase the functionality of goat milk active drinks; the added inulin is a prebiotic, which can promote intestinal health The proliferation of bacteria and the absorption of nutrients, erythritol and xylitol are functional sugar alcohols, which have the characteristics of low sweetness, low calorie, no dental caries, and little impact on blood sugar. The antihypertensive peptide sheep prepared by the present invention Milk active drink can be used as an auxiliary food for lowering blood pressure, lowering blood sugar and preventing dental caries, and has multiple health functions.

Description

technical field [0001] The invention relates to a method for preparing a functional goat milk drink, in particular to a method for preparing a goat milk active drink with Lactobacillus bulgaricus cell wall protease. Background technique [0002] Hypertension is the most common chronic disease in the world, one of the largest epidemics, and the most important risk factor for cardiovascular and cerebrovascular diseases. Commonly used antihypertensive drugs include calcium channel blockers, angiotensin-converting enzyme inhibitors (ACEIs), angiotensin receptor blockers (ARBs), diuretics, alpha-blockers, and beta-blockers Among the six categories, angiotensin-converting enzyme inhibitors (ACEI) have good target organ protection and prevention of cardiovascular end-point events for hypertensive patients, and have a clear antihypertensive effect without adverse effects on glucose and lipid metabolism. One of the fastest growing drug classes. Commonly used ACEI drugs include capt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/12C12N1/20C12N9/52C12R1/225
CPCA23C9/1203A23C9/1307C12N1/20C12N9/52A23V2400/123
Inventor 舒国伟田梦琪上官文菲陈合
Owner SHAANXI YATAI DAIRY CO LTD
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