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Method for solubilizing and modifying yeast beta-glucan by ultrasonic-enzyme synergistic method

A technology of dextran and dextranase, which is applied in the direction of fermentation, can solve the problems of insignificant solubilization effect, unsatisfactory water solubility of products, and high equipment requirements, and achieve the effect of solving the solubilization modification method

Inactive Publication Date: 2021-02-02
SHANGHAI INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem of the prior art that the present invention solves is: existing methods of chemical and physical modification are used to modify its structure to improve the water solubility of yeast glucan, and the molecular structure of yeast glucan modified by derivatization is received damage, the safety of the product needs to be re-evaluated and demonstrated, and the introduced groups also have a certain impact on its efficacy; water-soluble dextran products can be obtained through physical modification, but this method requires high equipment requirements and the product’s The water solubility is not ideal; the enzymatic method promotes the solubilization of β-glucanase, which can use very little enzyme, and the price is expensive, and the solubilization effect is not significant and other technical problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030]A method for solubilizing modified yeast β with ultrasonic and enzymatic method, including the following steps:

[0031]In the first step, take appropriate amounts of yeast β-glucan and β-glucanase, and dissolve them in a citric acid-disodium hydrogen phosphate buffer with a pH of 5.0 and a concentration of 0.2M, and prepare a concentration of 10 mg / mL. β-glucanase solution and yeast β-glucan solution with a concentration of 5mg / mL should be stored in a refrigerator at 4℃ for later use;

[0032]Step 2: Heat 19 mL of yeast β-glucan solution to 30°C, add 1 mL of β-glucanase solution to the system and immediately put the ultrasonic probe into the ultrasonic treatment;

[0033]The third step is to place it in an ultrasonic generator, and under the auxiliary condition of an ultrasonic power of 4.5W / mL, enzymatic hydrolysis at 30°C for 10 minutes.

[0034]The invention adopts ultrasonic synergistic enzymatic modification to improve the solubility of yeast β-glucan. The solubility of unmodified ...

Embodiment 2

[0036]A method for solubilizing modified yeast β with ultrasonic and enzymatic method, including the following steps:

[0037]Step 1: Take the yeast β-glucan and β-glucanase, respectively dissolve them in a citric acid-disodium hydrogen phosphate buffer with a pH of 5.0 and a concentration of 0.2M, and prepare the β-glucan with a concentration of 10 mg / mL. -Glucanase solution and yeast β-glucan solution with a concentration of 5mg / mL, stored in a refrigerator at 4°C for later use;

[0038]Step 2: Add 19mL yeast β-glucan solution into the cylindrical glass reactor, preheat to 30℃, add 1mL β-glucanase solution to the system and immediately put the ultrasonic probe into the ultrasonic treatment ; Add the amount of β-glucanase with E / S of 11000 U / g, and the purity of β-glucanase is: 99.0%;

[0039]The third step: placed in an ultrasonic generator, under the auxiliary conditions of ultrasonic power of 18W / mL, 30 ℃ constant temperature enzymatic hydrolysis for 10 minutes.

[0040]The invention adopts...

Embodiment 3

[0042]A method for solubilizing modified yeast β with ultrasonic and enzymatic method, including the following steps:

[0043]Step 1: Take appropriate amounts of yeast β-glucan and β-glucanase, and dissolve them in a citric acid-disodium hydrogen phosphate buffer with a pH of 5.0 and a concentration of 0.2M, and prepare them to a concentration of 10 mg / mL. β-glucanase solution and yeast β-glucan solution with a concentration of 5mg / mL should be stored in a refrigerator at 4℃ for later use;

[0044]Step 2: Add 19mL yeast β-glucan solution into the cylindrical glass reactor, preheat to 30℃, add 1mL β-glucanase solution to the system and immediately put the ultrasonic probe into the ultrasonic treatment ;

[0045]The third step: placed in an ultrasonic generator, under the auxiliary conditions of ultrasonic power of 18W / mL, 30 ℃ constant temperature enzymatic hydrolysis for 20 minutes.

[0046]The invention adopts ultrasonic synergistic enzymatic modification to improve the solubility of yeast β-g...

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Abstract

The invention discloses a method for solubilizing and modifying yeast beta-glucan by ultrasonic-enzyme synergistic method, which is characterized by comprising the following steps: respectively dissolving yeast beta-glucan and beta-glucanase in a disodium hydrogen citrate phosphate buffer solution to prepare a beta-glucanase solution and a yeast beta-glucan solution, adding the beta-glucanase solution into the yeast beta-glucan solution, and carrying out ultrasonic enzymolysis. The yeast beta-glucan product obtained by the method is colorless, tasteless and better in water solubility, and theoriginal molecular structure of the yeast beta-glucan can be maintained while the problem of lower solubility of the yeast beta-glucan in water is solved.

Description

Technical field[0001]The invention belongs to the technical field of improving the characteristics of yeast β-glucan, and in particular relates to a method for improving the solubility of yeast β-glucan through ultrasonic and enzymatic modification.Background technique[0002]Yeast β-glucan has been extensively studied due to its unique physical and chemical properties and biological activities (such as wound healing, anti-tumor, immune enhancement effects). Yeast β-glucan belongs to β-glucan, and its structure includes two different macromolecular components. These components are composed of continuous (1→3) connected β-d-glucopyranosyl residues with a small amount (1→6) Connected branch. And secondary components with continuous (1→6) links and (1→3) branches. Because of its non-toxicity and biodegradability, it has received great attention in the food and biomedical fields. In addition, yeast β-d-glucan is widely used as a thickener, emulsion stabilizer and fat substitute in the foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/08C12P19/14
CPCC12P19/08C12P19/14
Inventor 马霞袁洪洁何艳孙西战
Owner SHANGHAI INST OF TECH
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