Preparation method for stauntonvine enzyme rich in superoxide dismutase SOD

A technology of superoxide and citrullin, applied in the field of food processing, can solve the problems of wild papaya, such as sour taste, inedible, cross-infection, etc., and achieve the effects of increasing antioxidant activity, less loss of active substances, and harmonious taste.

Active Publication Date: 2018-11-27
THE KEY LAB OF CHEM FOR NATURAL PROD OF GUIZHOU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, it solves the problem that wild papaya tastes sour and difficult to eat, and at the same time provides a safe new way for the source of SOD enzyme, avoiding the potential dangers of exclusivity, difficult preservation, cross-infection and other potential risks of extracting SOD enzyme from animals

Method used

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  • Preparation method for stauntonvine enzyme rich in superoxide dismutase SOD
  • Preparation method for stauntonvine enzyme rich in superoxide dismutase SOD

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:

[0021] A. Low-temperature quick-freezing, crushing and beating: wash and cut the mature wild papaya, remove the seeds, and then put them in a low temperature of minus 18°C ​​for 3 hours, then take them out and beat them with a crushing and beating machine;

[0022] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 20°C, add a compound enzyme preparation for enzymolysis according to 0.3% of the total weight of the wild papaya pulp for 8 hours, and when adding Place the compound enzyme preparation in warm water at 30°C for 10 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;

[0023] C. Ultrasonic assisted fermentation: by the wild papaya pulp after enzymolysis,...

Embodiment 2

[0027] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:

[0028] A. Low-temperature quick-freezing, crushing and beating: Wash and cut the mature wild papaya, remove the seeds, and then put it in the low temperature condition of minus 18°C ​​for 4 hours, take it out and beat it with a crushing and beating machine;

[0029] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 18°C, add a compound enzyme preparation for enzymolysis for 7 hours according to 0.4% of the total weight of the wild papaya pulp. Place the compound enzyme preparation in warm water at 30°C for 12 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;

[0030]C. Ultrasonic wave assisted fermentation: by the wild papaya pulp after enzymolysis, add white ...

Embodiment 3

[0034] Obtain the preparation method of this wild papaya ferment that is rich in superoxide dismutase SOD, comprise the following steps:

[0035] A. Low-temperature quick-freezing, crushing and beating: Wash and cut the mature wild papaya, remove the seeds, and then put it in the low temperature of minus 18°C ​​for 5 hours, and then take it out and beat it with a crushing and beating machine;

[0036] B. Low-temperature enzymatic hydrolysis: place the wild papaya pulp obtained in step A at room temperature, wait for the temperature to rise to 15°C, add a compound enzyme preparation for enzymolysis at 0.5% of the total weight of the wild papaya pulp for 5 hours, and when adding Place the compound enzyme preparation in warm water at 30°C for 15 minutes and then add it to the material. During the enzymolysis process, operate in a sterile environment and stir once every half an hour;

[0037] C. Ultrasonic assisted fermentation: by the wild papaya pulp after enzymolysis, add white...

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Abstract

The invention discloses a stauntonvine enzyme rich in superoxide dismutase SOD and a preparation method thereof. The content of the stauntonvine enzyme rich in superoxide dismutase SOD is 300-800U/mLprot. The preparation method comprises the following steps: quickly freezing the pretreated stauntonvine under low temperature and then breaking and pulping; adopting a complex enzyme preparation for performing low-temperature enzymolysis; lastly, adding a compound fermenting agent and fermenting under an ultrasonic-assisted condition, thereby acquiring the product, wherein the fermenting period ofthe whole preparation technology is 8-10 days. According to the invention, preparing the stauntonvine enzyme rich in superoxide dismutase SOD by taking stauntonvine as a raw material not only can effectively shorten the fermenting period of the enzyme but also can extremely keep bioactive components of stauntonvine; the acquired stauntonvine enzyme tastes delicious, is rich in nutritional ingredients and is high in concentration of bioactive components; the stauntonvine enzyme can be used as an intermediate product for producing stauntonvine oral liquid, beverage, wine, tea, tablet, capsule,power and food additive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of papaya enzyme rich in superoxide dismutase SOD. Background technique [0002] Wild papaya (Stauntonia hexaphylla Decne), also known as five-clawed golden dragon, false lychee, winding rattan, black rattan, etc., is a stalked crabapple shrub plant in the family Rosaceae of the genus Chaeno-meles Lindl. Wild papaya has thin skin, thick flesh, aroma, high quality and rich nutrition. Its fresh pulp is rich in stone cells and has a very high content of organic acids. It is rich in saponins, including norpentacyclic triterpene saponins, which are composed of oleanolic acid, ursolic acid, etc. combined with sugar in the form of saponins, and have unique physiological activities. The fruit has many uses, and can be sliced ​​and dried for consumption, and can also be used as medicine; the fresh fruit is placed in a kimchi jar, so that the kimchi tastes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/00A23L5/30
CPCA23L5/32A23L29/06A23L33/00A23V2002/00A23V2200/30A23V2250/76A23V2300/20A23V2300/48
Inventor 王瑜杨小生李立郎杨娟李齐激彭梅罗忠圣邓廷飞李雪张洁
Owner THE KEY LAB OF CHEM FOR NATURAL PROD OF GUIZHOU PROVINCE & CHINESE ACADEMY OF SCI
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