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Flammulina velutipes antifreeze polysaccharide, and preparation method and application thereof

A technology of Flammulina velutipes and Flammulina velutipes, applied in the direction of biochemical equipment and methods, applications, and methods based on microorganisms, which can solve the problems of nutrient loss and other problems

Pending Publication Date: 2020-05-12
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The antifreeze polysaccharide of Flammulina velutipes with high antifreeze activity prepared by the present invention can be used to solve the problems such as loss of nutrients caused by cell damage caused by recrystallization phenomenon, protein denaturation and starch aging in the process of freezing and thawing, thereby Improve product quality during cryopreservation

Method used

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  • Flammulina velutipes antifreeze polysaccharide, and preparation method and application thereof
  • Flammulina velutipes antifreeze polysaccharide, and preparation method and application thereof
  • Flammulina velutipes antifreeze polysaccharide, and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0075] Embodiment 1: The influence of different fermentation time on the content of antifreeze polysaccharide produced by Flammulina velutipes

[0076] (1) Cultivation of Flammulina velutipes seeds: Take 3 pieces of hyphae of 4mm×4mm from the Flammulina velutipes plate and insert them into the seed medium. The culture temperature is 20° C., and the culture rotation speed is 180 rpm. The culture time is 5 days.

[0077] (2) Flammulina velutipes fermentation culture: the seed liquid was inserted into the fermentation medium, the inoculum size was 10%, the culture temperature was 18° C., and the culture time was 7 days. Samples were taken at different culture times, and the mycelium was subjected to low-temperature induction treatment.

[0078] (3) Cold treatment of Flammulina velutipes mycelium: the fermented Flammulina velutipes mycelium was put into a refrigerator at 4°C for cold treatment, and the cold treatment time was 7 days.

[0079] (4) Extraction of the antifreeze pol...

Embodiment 2

[0081] Embodiment 2: The influence of different cold treatment time on the antifreeze activity of Flammulina velutipes antifreeze polysaccharide

[0082] (1) Cultivation of Flammulina velutipes seeds: Take 3 pieces of hyphae of 4mm×4mm from the Flammulina velutipes plate and insert them into the seed medium. The culture temperature is 20° C., and the culture rotation speed is 180 rpm. The culture time is 5 days.

[0083] (2) Flammulina velutipes fermentation culture: insert the seeds into the fermentation medium, the inoculum size is 10%, the culture temperature is 18° C., and the culture time is 5 days.

[0084] (3) Cold treatment of Flammulina velutipes mycelium: Put the fermented Flammulina velutipes mycelium into a refrigerator at 4°C for 8 days of cold treatment, and take samples at different cold treatment times.

[0085] (4) Extraction of Flammulina velutipes polysaccharide: the cold-treated Flammulina velutipes mycelium is filtered with gauze, washed with distilled w...

Embodiment 3

[0091] Embodiment 3: Application experiment of antifreeze polysaccharide

[0092] (1) 50g chicken, cut into chicken pieces of 5cm×5cm in size, add 20mL of polysaccharide solution with concentrations of 2.2μg / mL, 10μg / mL, and 100μg / mL respectively, act at 3°C ​​for 24h, and then put it into -80°C for rapid freezing 2h, put them into polyethylene bags, seal them, and freeze them at -20°C for 7 days. After thawing at 4°C, centrifuge at 4000rpm / min for 10min, and weigh the chicken.

[0093] (2) Liquid output % of chicken = (weight of initial chicken - weight of chicken after centrifugation) / weight of initial chicken

[0094] Experimental results such as Figure 5 As shown, compared with the control group, the liquid output of the chicken added with Flammulina velutipes polysaccharides was reduced to a certain extent, and the liquid output of chickens added with 100 μg / mL Flammulina velutipes polysaccharides was significantly different from that of the control group. Therefore...

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Abstract

The invention provides flammulina velutipes antifreeze polysaccharide and a preparation method thereof. The preparation method comprises the following steps: obtaining flammulina velutipes mycelia through liquid fermentation, then performing low-temperature cold induction on the mycelia, and performing drying to obtain flammulina velutipes mycelia powder; extracting the mycelia dry powder in a boiling water bath according to a certain material-liquid ratio, and repeating extraction for a plurality of times; extracting precipitates obtained by centrifugation by using a boiling water bath of 2%sodium hydroxide with a certain material-liquid ratio, and repeating extraction for a plurality of times; extracting precipitates obtained by centrifugation in a boiling water bath of 25% sodium hydroxide with a certain material-liquid ratio for 2 h and repeating extraction for a plurality of times; neutralizing a supernatant after centrifugation with hydrochloric acid, and performing dialyzing overnight to obtain the flammulina velutipes antifreeze polysaccharide. The structure analysis result of the antifreeze polysaccharide shows that the antifreeze polysaccharide mainly comprises xylose and mannose, and also contains glucose, a small amount of arabinose, galactose and the like. The anti-freezing polysaccharide is applied to freezing storage of chicken meat products, so that the liquidyield of the meat products during freezing storage can be obviously reduced, and the problem that quality of the meat products is reduced during freezing and thawing can be effectively solved.

Description

technical field [0001] The invention relates to the related technical field of antifreeze polysaccharides, in particular to a cold-induced antifreeze polysaccharide from Flammulina velutipes and its preparation and application. Background technique [0002] Freezing is a common preservation method. Freezing preservation can freeze most of the moisture in the product, and almost completely inhibit the enzyme activity and microbial growth, thereby achieving the effect of long-term preservation. However, during the freezing process, due to temperature fluctuations, recrystallization occurs in the product, that is, small ice crystals continue to grow and become larger, and the large ice crystals formed severely damage the cell and tissue structure, resulting in a decline in product quality. [0003] Antifreeze polysaccharides are a type of polysaccharides that adhere to the surface of ice crystals and inhibit the growth and recrystallization of ice crystals. They have the charac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P19/04C12N1/04C08B37/00A23B4/08A23B4/20A23L3/3562A23L3/37A01N1/02C12R1/645
CPCC12N1/14C12P19/04C12N1/04C08B37/006C08B37/0003A23B4/08A23B4/20A23L3/37A23L3/3562A01N1/0221A01N1/0226Y02A40/90
Inventor 贾彩凤袁志怡董建华秦璐婕潘建泽李超文
Owner EAST CHINA NORMAL UNIV
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