Marine low-temperature glucose oxidase and application thereof to preservation of sea product

A technology for glucose oxidase and seafood, applied in the direction of oxidoreductase, meat/fish preservation with chemicals, application, etc., can solve the problems of low glucose oxidase activity and poor fresh-keeping effect, achieve high efficiency of oxygen removal, improve Influence and improve the effect of nutritional value

Inactive Publication Date: 2018-06-29
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under low temperature conditions, the activity of glucose oxidase is low, and the preservation effect is not good.

Method used

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  • Marine low-temperature glucose oxidase and application thereof to preservation of sea product
  • Marine low-temperature glucose oxidase and application thereof to preservation of sea product
  • Marine low-temperature glucose oxidase and application thereof to preservation of sea product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The marine low-temperature glucose oxidase of the present invention is an extracellular enzyme derived from Penicillium crustosum , the preparation method is as follows:

[0025] step 1, Penicillium crustosum Inoculated in fermentation medium (10% glucose, 0.5% tryptone, 0.01% NaNO 3 , 0.2% FeSO 4 , 0.2% MgSO 4 , 0.4% KH 2 PO 4 ), 20°C, 160 r / min for 24 h, collect the fermentation broth, detect the enzyme activity as 40 U / mL, filter with Xinhua No. 1 filter paper, and remove the penicillium balls and hyphae;

[0026] Step 2, collect the filtrate in step 1, centrifuge at 8000 r / min for 20 min, remove the spore precipitate, and keep the supernatant;

[0027] Step 3, adding ammonium sulfate to the supernatant obtained in step 2, so that the final concentration of ammonium sulfate reaches 75%, and salting out at 4°C for 12 h;

[0028] Step 4, the fermentation broth after salting out was centrifuged at 12000 r / min for 10 min, and the supernatant was removed to obtai...

Embodiment 2

[0034] The influence of temperature on marine low temperature glucose oxidase of the present invention:

[0035] Step 1, prepare an enzyme solution of 10 U / mL with the pure enzyme solution described in Example 1;

[0036] Step 2, the determination of the optimum reaction temperature, take the enzyme solution and substrate solution at 0°C, 4°C, 10°C, 20°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C respectively After bathing in water for 5 min, add the substrate solution to the enzyme solution to react and measure the enzyme activity; the substrate solution is glucose, o-dianisidine, and horseradish peroxidase;

[0037] Step 3, determination of the stability of the enzyme at different temperatures, bathing in water for 60 min at the temperature described in step 2, adding the substrate solution to the enzyme solution for reaction, and measuring the enzyme activity, taking the enzyme activity at the corresponding temperature in step 2 as 100%, and calculating each temperature relative ...

Embodiment 3

[0040] Marine low-temperature glucose oxidase is used in the preservation of prawns, and the preservation methods are as follows:

[0041] Step 1, select fresh prawns and wash them with water;

[0042] Step 2, immerse the clean prawns in the mixed solution of marine low-temperature glucose oxidase and glucose for a period of time; the concentration of marine low-temperature glucose oxidase solution is 20 mg / L, the concentration of glucose solution is 5 mg / L, the concentration of marine low-temperature glucose oxidase solution The mixing ratio with glucose solution is 1:1, and the soaking time of prawns is 4 minutes;

[0043] Step 3, filter off the excess mixture on the prawns on a sieve;

[0044] Step 4, put it in a fresh-keeping box and store it in a refrigerator at 4°C.

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Abstract

The invention belongs to the field of fermentation engineering, and particularly relates to marine low-temperature glucose oxidase and application thereof to the preservation of a sea product. The oxidase is originated from Penicillium crustosum (GenBank accession number MG983981). The marine low-temperature glucose oxidase is applied to the preservation of the sea product. A preservation method comprises the following steps of firstly impregnating the sea product needing the preservation for 2min to 20min in mixed liquor of a marine low-temperature glucose oxidase solution and a glucose solution, and then putting into a preservation box to carry out low-temperature preservation after impregnation, wherein the concentration of the marine low-temperature glucose oxidase solution is 10mg/L to 60mg/L; the concentration of the glucose solution is 1mg/L to 15mg/L; the mixing volume ratio of the marine low-temperature glucose oxidase solution to the glucose solution is 1 to (1 to 3). The low-temperature glucose oxidase provided by the invention is more high-efficiency in deoxygenization in a low-temperature condition; the oxidization of nutritional ingredients of protein, fat and the like can be effectively prevented, and the chemical preservation with a potential safety hazard is replaced.

Description

technical field [0001] The invention belongs to the field of fermentation engineering, in particular to a marine low-temperature glucose oxidase and its application in seafood preservation. Background technique [0002] In recent years, seafood has been sought after for its unique nutritional ingredients rich in protein and unsaturated fatty acids. my country has a vast sea area and rich marine resources, and the production of seafood will create huge economic wealth. However, due to the high protein and water content of seafood, there are a lot of bacteria, and they are easily rotten and deteriorated after being caught out of the water, which affects processing, transportation, sales and storage. Therefore, fresh-keeping measures should be taken in time after seafood is caught to reduce nutrient consumption and product decay. [0003] At present, common methods of seafood preservation include low-temperature preservation and chemical preservation. Simple low-temperature ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/04A23B4/22A23B4/20A23L3/3571A23L3/3562C12R1/80
CPCC12N9/0006A23B4/20A23B4/22A23L3/3562A23L3/3571A23V2002/00C12Y101/03004A23V2200/10
Inventor 迟乃玉李蓉张庆芳乔慧王晓辉
Owner DALIAN UNIV
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