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Method for preparing melon rind pectin oligosaccharide with bacteriostatic activity by utilizing immobilized enzyme

A technology of pectin oligosaccharides and antibacterial activity, applied in the field of preparation of pectin oligosaccharides, can solve the problems of few types, low output, high cost, etc., and achieve high antibacterial activity, good repeatability, and low cost Effect

Pending Publication Date: 2021-06-04
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the few types of existing functional oligosaccharides, low yield and high cost, the object of the present invention is to provide a method for preparing melon rind pectin oligosaccharides with antibacterial activity by using immobilized enzymes

Method used

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  • Method for preparing melon rind pectin oligosaccharide with bacteriostatic activity by utilizing immobilized enzyme
  • Method for preparing melon rind pectin oligosaccharide with bacteriostatic activity by utilizing immobilized enzyme
  • Method for preparing melon rind pectin oligosaccharide with bacteriostatic activity by utilizing immobilized enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Optimum pH value determination example

[0028] Raw material pretreatment

[0029] Choose non-mildew melon rind waste such as watermelon, seed melon, melon, cantaloupe, remove the pulp, wash, chop, inactivate enzymes in boiling water for 5 minutes, drain the water, dry, and crush to obtain melon rind powder.

[0030] Preparation of pectin oligosaccharides from melon rind by immobilizing enzymes on activated carbon

[0031] Take 5 parts of melon rind powder, add 100 mL of buffer solutions with pHs of 3.0, 3.5, 4.0, 4.5, and 5.0 to prepare and 1.0 g of activated carbon to immobilize pectinase, and react in a water bath at 45 °C for 180 min to obtain pectin oligomerization sugar, and the antibacterial activity of the pectin oligosaccharides prepared under the corresponding conditions were determined respectively.

[0032] As shown in Table 1, the melon rind pectin oligosaccharide prepared at pH 4.0 has the best inhibitory effect on both Staphylococcus aureus and Escheric...

Embodiment 2

[0036] Best hydrolysis time determination embodiment

[0037] Raw material pretreatment

[0038] Choose non-mildew melon rind waste such as watermelon, seed melon, melon, cantaloupe, remove the pulp, wash, chop, inactivate enzymes in boiling water for 5 minutes, drain the water, dry, and crush to obtain melon rind powder.

[0039] Take 5 parts of melon rind powder, add 100 mL of buffer solution with pH 4.0 and 1.0 g of activated carbon-immobilized pectinase, and react in a water bath for 60 min, 120 min, 180 min, 210 min, and 240 min at 45 °C to obtain fruit. Pectin oligosaccharides were tested for antibacterial activity of pectin oligosaccharides prepared under corresponding conditions.

[0040] As shown in Table 2, the melon rind pectin oligosaccharides prepared when the enzymatic hydrolysis time was 180 min had the best inhibitory effect on Staphylococcus aureus and Escherichia coli.

[0041] Table 2 The effect of different hydrolysis time on the preparation conditions of...

Embodiment 3

[0044] Optimum enzymolysis temperature determination example

[0045] Raw material pretreatment

[0046] Choose non-mildew melon rind waste such as watermelon, seed melon, melon, cantaloupe, remove the pulp, wash, chop, inactivate enzymes in boiling water for 5 minutes, drain the water, dry, and crush to obtain melon rind powder.

[0047] Take 5 parts of melon rind powder, add 100 mL of buffer solution with pH 4.0 and 1.0 g of activated carbon-immobilized pectinase, and react in water bath for 180 min at 30°C, 35°C, 40°C, 45°C, and 50°C to obtain For pectin oligosaccharides, the antibacterial activity of pectin oligosaccharides prepared under corresponding conditions was determined respectively.

[0048] As shown in Table 3, the melon rind pectin oligosaccharides prepared when the enzymatic hydrolysis temperature was 45°C had the best inhibitory effect on Staphylococcus aureus and Escherichia coli.

[0049] Table 3 Effects of different temperatures on the preparation conditi...

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Abstract

The invention discloses a method for preparing melon rind pectin oligosaccharide with bacteriostatic activity by using immobilized enzyme. The method comprises the following steps: pretreating raw materials, preparing melon rind pectin oligosaccharide with bacteriostatic activity by using an activated carbon immobilized enzyme method, and separating and purifying the melon rind pectin oligosaccharide. The method comprises the following specific steps: adding a certain amount of activated carbon immobilized enzyme into melon rind powder, performing hydrolyzing to obtain a melon rind pectin oligosaccharide crude product, and separating and purifying the crude production through a chromatographic column to obtain pectin oligosaccharide with bacteriostatic activity. The optimal conditions for separation and purification are as follows: macroporous resin is used as a column chromatography filler, and an oligosaccharide component with a bacteriostatic effect is obtained by leaching with a 95% ethanol solution. The pectin oligosaccharide prepared by adopting an immobilized enzyme method has a good inhibition effect on common escherichia coli and staphylococcus aureus in the food industry. The preparation process is mild in condition and extremely easy to control, and the obtained oligosaccharide has excellent functional activity and can be applied to the industries of health care products, foods and medicines as an antiseptic.

Description

technical field [0001] The invention relates to a method for preparing pectin oligosaccharides, in particular to a method for preparing melon rind pectin oligosaccharides with antibacterial activity by using immobilized enzymes. Background technique [0002] my country has a vast territory, complex and diverse climate types, large terrain fluctuations, rich species diversity, and extremely rich melon and fruit resources. However, most of the by-products such as melon and fruit peels are directly discarded, resulting in a great waste of resources and relatively serious environmental pollution. . The discarded melon peel is rich in high-quality pectin that is beneficial to human health, and a kind of pectin oligosaccharide that can improve the body's immune regulation ability, anti-toxin, anti-oxidation and antibacterial activity can be prepared by it. . Therefore, corresponding research on it is carried out, so as to save resources and reduce environmental pollution, and lay...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C07H1/06C07H3/06A61P31/04
CPCC12P19/14C07H1/06C07H3/06A61P31/04Y02A50/30
Inventor 林江丽高敏漆丹萍李晓媛
Owner XINJIANG UNIVERSITY
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