Red yeast rice vinasse heat-resistant peptide agent as well as preparation method and application thereof

A technology for red yeast rice and red yeast rice powder, which is applied in biochemical equipment and methods, microorganism-based methods, fungi, etc., can solve the problems of many insoluble substances, low utilization rate, pollute the ecological environment, etc., and achieve rich varieties. , The effect of improving the utilization rate of protein and the degree of hydrolysis

Active Publication Date: 2021-04-09
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry base of red yeast rice contains 20-40% protein, 20-30% coarse starch, about 10% cellulose and a small amount of sugar, dextrin, ash and other substances. Its heat energy is relatively low and it contains many insoluble substances. Difficult to use directly, the

Method used

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  • Red yeast rice vinasse heat-resistant peptide agent as well as preparation method and application thereof
  • Red yeast rice vinasse heat-resistant peptide agent as well as preparation method and application thereof
  • Red yeast rice vinasse heat-resistant peptide agent as well as preparation method and application thereof

Examples

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Effect test

preparation example Construction

[0025] A preparation method of red yeast rice anti-heat peptide agent, comprising the following steps:

[0026] Take fresh red yeast rice grains and dry them, and then carry out ultrafine pulverization to obtain red yeast rice grains powder;

[0027] The red yeast rice powder is prepared into a red yeast rice suspension with a mass percentage fraction of 6-10% with deionized water, and the pH value of the red yeast rice suspension is adjusted to 4-5, and the mass percentage fraction is 1-1.5% of the cellulase is degraded for more than 8 hours, then reacted in a high-temperature reactor, and then homogenized with micro-jet to obtain micronized red yeast rice grains;

[0028] adjusting the pH value of the micronized red yeast rice grains to 5.8-6.5, degrading with amylase and then precipitating at a pH value of 4.5 to obtain a precipitate;

[0029] The precipitate is enzymolyzed with a protease complex to obtain the primary product of the anti-heat peptide agent of red yeast ri...

Embodiment 1

[0050] A method for preparing an anti-heat peptide agent from red yeast rice, which specifically takes the following steps: take an appropriate amount of fresh red yeast rice and dry it at 60°C, and then perform ultrafine grinding until the D50 is 40-50μm, and more than 90% The particle size of the red yeast rice powder is less than 150 μm, and the red yeast rice powder is obtained. After ultrafine pulverization, the utilization rate of red yeast rice grains is 67.23%, which is significantly better than 60.78% obtained by ordinary pulverization. The red yeast rice powder is formulated with deionized water into an 8% red yeast rice suspension by mass percentage, the pH value of the red yeast rice suspension is adjusted to 4.5, and 1% cellulose by mass percentage is added Enzymatically degrade for 24 hours, then react in a high-temperature reactor at 120°C for 20 minutes under high pressure, and use a micro-fluidic reactor to homogenize three times at a pressure of 100 MPa to ob...

Embodiment 2

[0053] The difference from Example 1 is that the red yeast rice powder is formulated with deionized water into a suspension of 6% by mass percentage, and the pH value of the suspension of the red yeast rice is adjusted to 4.0. After being degraded with cellulase, react in a high-temperature reactor at 110°C for 20 minutes under high pressure, and use a micro-fluidic reactor at a pressure of 150 MPa to homogenize 3 times to obtain micronized red yeast rice grains. After this step, the utilization of red yeast rice grains protein The rate was further increased to 76.43%. The pH value of the micronized red yeast rice is adjusted to 6.5, and the reaction conditions for enzymatic hydrolysis with amylase are as follows: amylase is added to the micronized red yeast rice in an amount of 0.5% by mass. The precipitate is enzymolyzed with a protease complex, and the protease complex used is formulated with alkaline protease, neutral protease, and papain in a weight ratio of 495:385:219 (...

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Abstract

The invention belongs to the technical field of microbial inoculum heat-resistant protective agents, and particularly relates to a red yeast rice vinasse heat-resistant peptide agent as well as a preparation method and application thereof. The preparation method comprises following steps: taking fresh red yeast rice vinasse to be dried, and then carrying out superfine grinding to obtain red yeast rice vinasse powder; degrading red yeast rice vinasse turbid liquid prepared from the red yeast rice vinasse powder by using cellulase, performing reaction on the turbid liquid in a high-temperature reaction kettle, and then homogenizing the turbid liquid by using microjet to obtain micronized red yeast rice vinasse; and degrading the micronized red yeast rice vinasse with amylase, carrying out precipitating, taking the precipitate, carrying out enzymolysis with a protease compound to obtain a red yeast rice vinasse heat-resistant peptide agent primary product, carrying out enzyme deactivation and centrifugation on the red yeast rice vinasse heat-resistant peptide agent primary product, collecting the supernatant, carrying out rotary evaporation and concentration, and carrying out freeze drying on the concentrated solution to obtain the red yeast rice vinasse heat-resistant peptide agent. The red yeast rice vinasse heat-resistant peptide agent is used for increasing the thallus survival rate of a yeast agent, and the effect is very remarkable.

Description

technical field [0001] The invention belongs to the technical field of yeast agent heat protectant, and more specifically relates to a red yeast rice antipyretic peptide agent, a preparation method of micronized red yeast rice directional enzymolysis and an application of yeast heat protection. Background technique [0002] In the practice of industrialized production of bacterial agents, improving the survival rate of dry bacterial agents has been the main purpose of selecting, improving and optimizing protective agents for a long time. Thermal drying methods such as spray drying and fluidized bed are common methods for industrialized and large-scale batch preparation of industrial microbial agents. A higher drying temperature can bring more favorable economic benefits to the fermentation industry, and can greatly reduce the consumption of water and electricity resources, shorten the production cycle, and reduce costs. During the drying process, the bacteria agent is in fu...

Claims

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Application Information

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IPC IPC(8): C12P21/06C12N1/16C12R1/645
CPCC12P21/06C12N1/16
Inventor 林晓婕梁璋成苏昊陈秉彦何志刚李维新林晓姿任香芸
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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