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Laver fermented material and application of laver fermented material in preparation of antioxidant

A technology of antioxidants and fermented products, which is applied in the field of laver fermented products and its application in the preparation of antioxidants, can solve the problem of less detection of laver antioxidants, and achieve good antioxidant activity

Pending Publication Date: 2019-01-18
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current research on laver is only in a certain aspect, such as the research on laver polysaccharides, polyphenols, and proteins, and there are very few studies on the determination of the antioxidant properties of laver as a whole.

Method used

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  • Laver fermented material and application of laver fermented material in preparation of antioxidant
  • Laver fermented material and application of laver fermented material in preparation of antioxidant
  • Laver fermented material and application of laver fermented material in preparation of antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: selection and activation of bacterial classification

[0030] In this experiment, lactic acid bacteria (Lactobacillus plantarum, commercially available strain) and yeast (wine yeast, commercially available strain) were selected for fermentation comparison.

[0031] Gently scrape a ring of yeast and Lactobacillus plantarum from the slant and inoculate them on YPD and MRS liquid medium respectively, culture at 37°C for 24 hours, quantitatively inoculate into laver fermentation broth, pass 2-3 times until viable bacteria Count to over 1×108.

Embodiment 2

[0032] Embodiment 2: Different strains are to the mensuration of DPPH scavenging rate in laver fermented product

[0033] Crush the laver, pass through a 40-mesh sieve, add 100ml of distilled water, and sterilize at 121°C for 20 minutes. The activated Lactobacillus plantarum was inoculated with yeast, the inoculation amount was 4%, the fermentation temperature was 37° C., the fermentation time was 48 hours, the rotation speed was 120 r / min, and the pH was natural. At the end of the fermentation, the fermentation broth was centrifuged at 5000r / min for 10min, and the supernatant was taken to measure DPPH. Three parallels were set for each group. Experimental results such as figure 1 shown.

[0034] Depend on figure 1 It can be seen that the scavenging rate of yeast and Lactobacillus plantarum to DPPH in laver fermented product is generally on the rise. When the seaweed fermentation time is 24-60h, the scavenging rate of yeast to DPPH free radicals in the seaweed fermented pr...

Embodiment 3

[0035] Embodiment 3: the mensuration of DPPH scavenging rate in laver fermented product with different solid-liquid ratio

[0036] Weigh 5g, 4g, 3g, 2g, and 1g of laver respectively, and place them in a 250ml Erlenmeyer flask filled with 100% distilled water, and successively obtain a solid-liquid ratio of 1:20, 1:30, 1:40, 1:50, 1: 60 broth. Select the best strain, the inoculation amount is 4%, the fermentation temperature is 37°C, and the fermentation time is 48h. After the fermentation, the fermentation broth is centrifuged to take the supernatant to measure DPPH, and three parallels are set for each group. Experimental results such as figure 2 shown.

[0037] Depend on figure 2 It can be seen that with the gradual decrease of the laver material-to-liquid ratio, the scavenging rate of DPPH free radicals by the laver fermented product shows a downward trend, and the maximum DPPH scavenging rate is 86% when the laver-solid-liquid ratio is 1:20, which is significantly hig...

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PUM

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Abstract

The invention provides a laver fermented material and application of the laver fermented material in preparation of an antioxidant. A preparation method of the laver fermented material comprises the following steps that firstly, laver is smashed and sieved, and then distilled water is added; activated lactobacillus plantarum or yeasts are inoculated; and after inoculation, fermentation is carriedout, and thus the laver fermented material is prepared. The best strain for fermentation of the laver is determined to be the lactobacillus plantarum, and the best fermentation process parameters arethat the solid-liquid ratio is 1:15, the fermentation time is 36 hours, and the inoculation amount is 3.5%. Within the measured concentration range, laver fermented liquid has certain reduction capacity and has clearing capacity on DPPH free radicals, superoxide anions and hydroxyl free radicals, and thus, the laver can be used for developing good antioxidation products.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a laver fermented product and its application in preparing antioxidants. Background technique [0002] Laver (porphyra), also known as Ziying, Suocai, Zicai, Membrane, Ziying, is a general term for alternate algae in the sea. Porphyra belongs to marine red algae, and the fronds consist of a layer of cells embedded in a thin layer of gelatin. Of course laver, as a type of red algae, has the membranous appearance of the red algae family. There are many types of laver, mainly laver zebra, altar laver, sweet laver and so on. Seaweed is called "sea vegetable". Seaweed is considered an important food in eastern countries, and can be used as an auxiliary material for soup and other meat products. In the United Kingdom, seaweed is baked on bread and tastes like oysters. At present, the largest consumers of laver in the world are some countries such as Japan, South Korea, and China. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463
CPCA23L3/3463
Inventor 朴美子
Owner QINGDAO AGRI UNIV