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Preparation method of soybean isoflavone aglycone

A technology of isoflavone aglycone and isoflavone glucoside, which is applied in the field of preparation of soybean isoflavone aglycone by high-voltage pulsed electric field coupling biological enzymatic hydrolysis, which can solve the problem of difficult and effective utilization of the body, limitation of biological functions related to soybean isoflavone, and microbial hydrolysis Weakness and other problems, to achieve the effect of low energy consumption, short reaction time, and increased yield

Inactive Publication Date: 2021-06-22
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conjugated glycosides can only be absorbed and utilized by the body when they are degraded into active aglycones under the action of intestinal microorganisms, but the hydrolysis of microorganisms is weak, and it is difficult for the body to effectively use them, which limits the relevant biological functions of soybean isoflavones

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: β-glucosidase screening experiment

[0019] Soybean β-glucosidase, Aspergillus niger β-glucosidase and almond β-glucosidase, three kinds of β-glucosidase from different sources, were added to the same soybean isoflavone glucoside sample solution, and the enzyme concentration was 2%, adjust the pH value to 5.0 with glacial acetic acid, and pass through a high-voltage pulsed electric field for treatment. The electric field intensity is 15kV / cm, and the pulse number is 6. After the reaction, the reaction product was taken out and added with water-saturated n-butanol to terminate the reaction, centrifuged, and the supernatant was taken. Concentrate under reduced pressure using a rotary evaporator, and collect the concentrated solution. Under these reaction conditions, the yields of soybean isoflavone aglycone prepared by high-voltage pulsed electric field coupling β-glucosidase were: 52.47% of soybean β-glucosidase, 86.82% of Aspergillus niger β-glucosidase a...

Embodiment 2

[0021] Take 40 mg of soybean isoflavone glucoside samples, add 20 mL of distilled water, stir evenly with a magnetic stirrer, add enzyme solution with a concentration of 1%, adjust the pH value to 5.0 with glacial acetic acid, and pass through a high-voltage pulse electric field for treatment. for 6. After the reaction, the reaction product was taken out and added with water-saturated n-butanol to terminate the reaction, centrifuged, and the supernatant was taken. Concentrate under reduced pressure using a rotary evaporator, and collect the concentrated solution. Under this reaction condition, the yield of soybean isoflavone aglycone prepared by high-voltage pulsed electric field coupling β-glucosidase was 73.66%.

Embodiment 3

[0023] Take 40 mg of soybean isoflavone glucoside samples, add 20 mL of distilled water, stir evenly with a magnetic stirrer, add enzyme solution with a concentration of 1%, adjust the pH value to 5.0 with glacial acetic acid, and pass through a high-voltage pulse electric field for treatment. for 12. After the reaction, the reaction product was taken out and added with water-saturated n-butanol to terminate the reaction, centrifuged, and the supernatant was taken. Concentrate under reduced pressure using a rotary evaporator, and collect the concentrated solution. Under this reaction condition, the yield of soybean isoflavone aglycone prepared by high-voltage pulsed electric field coupling β-glucosidase was 91.94%.

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Abstract

The invention discloses a preparation method of soybean isoflavone aglycone, and belongs to the technical field of food processing. The soybean isoflavone aglycone is prepared by adopting high-voltage pulse electric field coupling biological enzymolysis, and the preparation method mainly comprises the following steps: by taking soybean isoflavone glycoside as a raw material and aspergillus niger beta-glucosidase as a catalyst, treating with an auxiliary high-voltage pulse electric field technology at the electric field intensity of 5-25kV / cm and the treatment pulse number of 6-20; soybean isoflavone glycoside in the raw materials is hydrolyzed into soy isoflavone aglycone. The method has the characteristics that the soy isoflavone aglycone is prepared through high-voltage pulsed electric field coupling biological enzymolysis, the product conversion rate is increased, the reaction time is short, the energy consumption is low, and the method is suitable for industrial production. A quick and efficient new technology is provided for converting soybean isoflavone glycoside into aglycone, and a production way with higher additional value is provided for processing and utilization of soybean products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing soybean isoflavone aglycone through high-voltage pulse electric field coupling biological enzymatic hydrolysis. Background technique [0002] Soy isoflavones are the main active substances in soybeans, including soy isoflavone glycosides and their aglycones. Studies have shown that soybean isoflavones have the effects of anti-oxidation, cancer prevention, osteoporosis, cardiovascular and cerebrovascular diseases, and women's climacteric syndrome, and are a kind of phytoestrogens similar in structure and physiological activity to human estrogen. [0003] The biological functions of soybean isoflavones are mainly reflected in the form of free aglycones, but free aglycones only account for 2%-3% of the total soybean isoflavones, and the rest of soybean isoflavones exist in the form of glycosides. Conjugated glycosides can only be absorbed ...

Claims

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Application Information

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IPC IPC(8): C12P17/06
CPCC12P17/06
Inventor 卢丞文栗方宇殷涌光
Owner JILIN UNIV
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