Preparation method for nattokinase lyophilized powder

A technology of nattokinase and freeze-dried powder is applied in the field of preparation of nattokinase freeze-dried powder, can solve the problems of poor drying effect, difficult to store for a long time, low enzyme activity, etc., and achieves high purity and enzyme activity, high enzyme activity , the effect of increasing the content of nattokinase

Active Publication Date: 2019-05-07
WUHAN POLYTECHNIC UNIVERSITY
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Problems solved by technology

[0004] The main purpose of the present invention is to propose a preparation method of nattokinase freeze-dried powder, aiming to solve the problems of low enzyme activity and poor drying effect of existing nattokinase freeze-dried powder so that it is not easy to store for a long time

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  • Preparation method for nattokinase lyophilized powder

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preparation example Construction

[0034] In order to solve the above problems, prepare high activity, long shelf-life nattokinase freeze-dried powder, the present invention proposes a kind of preparation method of nattokinase freeze-dried powder, combine figure 1 The schematic flow sheet of an embodiment of the preparation method of the provided nattokinase freeze-dried powder, as can be known, the preparation method of described nattokinase freeze-dried powder comprises the following steps:

[0035] Step S10, taking the fermented liquid obtained from the liquid state fermentation of Bacillus natto and performing centrifugation to obtain a crude bacterial liquid free of bacterial cells and insoluble matter.

[0036] Nattokinase is a kind of protease produced by Bacillus subtilis natto. At present, it is generally prepared by solid fermentation. Since the fermentation product contains many bacteria and insoluble impurities, it is necessary to separate impurities from it to improve its content. Therefore, in thi...

Embodiment 1

[0060] The fermented liquid obtained from the liquid state fermentation of Bacillus natto was centrifuged at 8000 r / min for 20 minutes to obtain a crude bacterial liquid free of bacterial cells and insoluble matter. Pass the crude bacterial solution through the ultrafiltrate with a molecular weight cut-off of 50KDa to obtain the permeate; then pass the permeate through the ultrafiltration membrane with a molecular weight cut-off of 10KDa to collect the concentrate. Take the concentrated solution, add 10% (w / v) protective agent therein, stir and mix to obtain a mixed solution, wherein the protective agent is glucose. The mixed solution was initially frozen at -80°C for 8 hours, so that the mixed solution was completely solidified to form a frozen product. Then put the frozen material into a freeze-drying device, and freeze-dry at -40° C. for 24 hours to obtain a freeze-dried nattokinase powder.

[0061] The water content of the above-mentioned nattokinase freeze-dried powder m...

Embodiment 2

[0064] The fermented liquid obtained from liquid state fermentation of Bacillus natto was centrifuged at 12,000 r / min for 10 minutes to obtain a crude bacterial liquid free of bacterial cells and insoluble matter. Pass the crude bacterial solution through the ultrafiltrate with a molecular weight cut-off of 45KDa to obtain the permeate; then pass the permeate through the ultrafiltration membrane with a molecular weight cut-off of 15KDa to collect the concentrate. Take the concentrate, add 4% (w / v) protective agent therein, stir and mix to obtain a mixed solution, wherein the protective agent is xylitol. The mixed solution was initially frozen at -75°C for 16 hours, so that the mixed solution was completely solidified to form a frozen product. Then put the frozen material into a freeze-drying device, and freeze-dry at -60° C. for 72 hours to obtain a freeze-dried nattokinase powder.

[0065] The water content of the above-mentioned nattokinase freeze-dried powder measured by t...

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Abstract

The invention discloses a preparation method for nattokinase lyophilized powder, and relates to the technical field of fermentation. The preparation method includes the following steps: taking a fermentation broth obtained through the liquid fermentation of bacillus natto to perform centrifugal separation so that a crude bacterium solution without containing bacteria and insoluble substances can be obtained; performing secondary membrane separation treatment on the crude bacterium solution so that a concentrated liquid can be obtained; dissolving a protective agent into the concentrated liquidso that a mixed solution can be obtained; performing preliminary freezing on the mixed solution until the mixed solution is completely solidified so that a frozen object can be obtained; and performing freeze drying on the frozen object so that nattokinase lyophilized powder can be obtained. The provided preparation method is simple and easy to operate; and the prepared nattokinase lyophilized powder is uniform in moisture distribution, low in water content and easy to effectively preserve for a long time, and has high purity and enzyme vitality.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a preparation method of nattokinase freeze-dried powder. Background technique [0002] Nattokinase, also known as subtilisin, is a serine protease produced by Bacillus subtilis natto during the fermentation process of natto. It has the functions of dissolving thrombus, reducing blood viscosity, improving blood circulation, softening and increasing blood vessel elasticity. [0003] Most of the nattokinase products sold in the market are dry nattokinase powders obtained from natto after solid-state fermentation. Among them, the traditional high-temperature drying method will seriously damage the activity of nattokinase, resulting in low product enzyme activity; although low-temperature vacuum drying has less loss of nattokinase activity, it is easy to make the surface of nattokinase products Agglomeration, resulting in uneven moisture distribution in the product and insuffici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/56C12N9/96C12R1/125
CPCY02P20/10
Inventor 刘梁潘显虎赵玲陈新熊学敏
Owner WUHAN POLYTECHNIC UNIVERSITY
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