Method for improving bacteriostatic activity and thermal stability of rosa roxburghii tratt protein and application of rosa roxburghii tratt protein
A technology of antibacterial activity and thermal stability, applied in the field of natural products, can solve the problems of the need for further strengthening of the antibacterial effect, the poor thermal stability of plant-derived proteins, and the inability to meet the standards of antibacterial drugs, and achieves broad application prospects and Economic value, improved antibacterial performance, improved thermal stability
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1~8
[0044] (1) Wash Rosa roxburghii, squeeze juice, and filter residue for multiple times to obtain clear Rosa roxburghii extract.
[0045] (2) Adjust the pH of Rosa roxburghii extract to 8.0 with 1 mol / L NaOH solution, stir at low speed at room temperature for 2 h, centrifuge at 4800 r / min for 20 min, and extract the residue repeatedly.
[0046] (3) The combined supernatants were adjusted to pH 4.5 with 1 mol / L HCl, and then centrifuged again after standing for 30 min. The supernatants were discarded, and the precipitate was collected and washed with water twice, and the precipitate was completely dissolved with water.
[0047] (4) Adjust the pH to 7.0 with 1 mol / L NaOH, add ammonium sulfate powder while stirring, settle the ammonium sulfate by stages, completely dissolve the salt concentration of 10~80% (that is, the concentrations of ammonium sulfate in Examples 1~8 are 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% respectively), and leave for 4 hours.
[0048] (5) Eight protein compon...
Embodiment 9~16
[0067] Maillard reaction conditions were used to prepare Rosa roxburghii protein-polysaccharide conjugate or Rosa roxburghii protein-monosaccharide conjugate.
[0068] (1) dissolving different kinds of monosaccharides and polysaccharides in 50mm sodium phosphate buffer solution (pH 7.0);
[0069] (Among them, the types of sugars used in Examples 9-16 are: glucose, fructose, lentinan, seaweed polysaccharide, dextran, guava polysaccharide, complex carbohydrate 1 and complex carbohydrate 2 formed by fructose and seaweed polysaccharide 3:1).
[0070] (2) Adding a sample of Rosa roxburghii protein obtained by settling with 40% concentration of ammonium sulfate into the sugar solution, so that the added amount of sugar compounds is 5% of the mass of Rosa roxburghii protein, and stirring the solution on a magnetic stirrer at room temperature for 2 hours to completely dissolve the mixture.
[0071] (3) Adjust the pH of the solution to the required pH by carefully adding 0.1 N hydrochloric...
Embodiment 17
[0083] Maillard reaction conditions were used to prepare Rosa roxburghii protein-polysaccharide conjugate or Rosa roxburghii protein-monosaccharide conjugate.
[0084] (1) Dissolve complex carbohydrate 1 formed by fructose and seaweed polysaccharide 3:1 in 50 mm sodium phosphate buffer solution (pH 7.0).
[0085] (2) Adding a sample of Rosa roxburghii protein obtained by settling with 40% concentration of ammonium sulfate into the sugar solution, so that the added amount of sugar compounds is 1% of the mass of Rosa roxburghii protein, and stirring the solution on a magnetic stirrer at room temperature for 2 hours to completely dissolve the mixture.
[0086] (3) Adjust the pH of the solution to the required pH by carefully adding 0.1 N hydrochloric acid or 0.1 N sodium hydroxide.
[0087] (4) Freeze-dry the solution, then put it into a dryer with saturated KBr solution at the bottom, and react at 40℃ and 60% relative humidity for 48 hours, each experiment is conducted for three tim...
PUM
| Property | Measurement | Unit |
|---|---|---|
| molecular weight | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More