Antioxidant composition as well as preparation and application thereof in food/cosmetics

A composition and anti-oxidation technology, applied in cosmetics, cosmetic preparations, biochemical equipment and methods, etc., to achieve the effect of strong free radical scavenging activity and stable antioxidant activity

Pending Publication Date: 2022-07-29
罗晨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on co-fermenting zein with Aspergillus niger and Bacillu

Method used

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  • Antioxidant composition as well as preparation and application thereof in food/cosmetics
  • Antioxidant composition as well as preparation and application thereof in food/cosmetics
  • Antioxidant composition as well as preparation and application thereof in food/cosmetics

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0053] Example 1. Antioxidant composition

[0054] S1. Add Zein according to 20% mass to the fermentation medium (each 1 L of distilled water contains: 3% by weight of peptone, 0.02% by weight of KH 2 PO 4 , 0.1% CaCl by weight 2 , 0.02% by weight of magnesium sulfate, 0.2% by weight of dipotassium hydrogen phosphate and 0.1% by weight of ammonium sulfate, pH 7.0), inoculated with 10% by weight of mixed bacteria (Bacillus subtilis: Aspergillus niger = 1:1), Fermentation for 84h under the conditions of temperature of 30°C; stirring speed of 150r / min; ventilation rate of 3L / min, collecting fermentation broth;

[0055] S2. Use ultrafiltration membranes with different pore sizes to separate and obtain fermentation components with relative molecular weights <500 Da and relative molecular weights of 1000 Da to 1500 Da, combine the two in a weight ratio of 1:0.3, and freeze-dry to obtain.

Example Embodiment

[0056] Example 2. Antioxidant composition

[0057] S1. Add Zein to the fermentation medium according to 12% mass (each 1L of distilled water contains: 3% wt peptone, 0.02% wt KH 2 PO 4 , 0.1% CaCl by weight 2 , 0.02% by weight of magnesium sulfate, 0.2% by weight of dipotassium hydrogen phosphate and 0.1% by weight of ammonium sulfate, pH 7.0), inoculated with 8% of mixed bacteria (Bacillus subtilis: Aspergillus niger = 1:1), in The temperature is 32°C; the stirring speed is 200r / min; the fermentation is 72h under the condition that the ventilation rate is 2L / min, and the fermentation broth is collected;

[0058] S2. Use ultrafiltration membranes with different pore sizes to separate and obtain fermentation components with relative molecular weights < 500 Da and relative molecular weights of 1000 Da to 1500 Da, combine the two in a weight ratio of 1:0.2, and freeze-dry them.

Example Embodiment

[0059] Example 3. Antioxidant composition

[0060] S1. Add Zein to the fermentation medium according to 12% mass (each 1 L of distilled water contains: 3% wt peptone, 0.02% wt KH 2 PO 4 , 0.1% CaCl by weight 2 , 0.02% by weight of magnesium sulfate, 0.2% by weight of dipotassium hydrogen phosphate and 0.1% by weight of ammonium sulfate, pH 7.0), inoculated with 10% mixed bacteria (Bacillus subtilis: Aspergillus niger = 1:1), in The temperature is 30°C; the stirring speed is 200r / min; the fermentation liquid is fermented for 96h under the condition of the ventilation rate of 2L / min, and the fermentation broth is collected;

[0061] S2. Use ultrafiltration membranes with different pore sizes to separate and obtain fermentation components with relative molecular weights <500 Da and relative molecular weights of 1000 Da to 1500 Da, combine the two in a weight ratio of 1:0.5, and freeze-dry them.

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Abstract

The invention belongs to the technical field of biological fermentation, and particularly relates to an antioxidant composition and preparation and application of the antioxidant composition in food additives, and the antioxidant composition at least comprises a fermentation component which is obtained by co-fermenting corn-derived prolamin through bacillus subtilis and aspergillus niger and has the molecular weight smaller than 500 Da. Aspergillus niger and bacillus subtilis are adopted to conduct co-fermentation on zein, fermentation components with the molecular weights smaller than 500 Da, 500-1000 Da, 1000-1500 Da and 1500-3000 Da are obtained through ultrafiltration separation, and it is found through comparison of the antioxidant activity of the fermentation components that the zein with the molecular weights smaller than 500 Da has the strongest hydroxyl free radical scavenging activity and DPPH free radical scavenging activity, and the zein with the molecular weights smaller than 500 Da has the strongest hydroxyl free radical scavenging activity and the strongest DPPH free radical scavenging activity; meanwhile, it is surprisingly found that after fermentation components with the molecular weight smaller than 500 Da and the molecular weight ranging from 1000 Da to 1500 Da are compounded, new performance is shown, the antioxidant activity is more stable, and the strongest free radical scavenging activity is achieved in a water system and a grease system.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and relates to an antioxidant composition, which exhibits good antioxidant activity in both an aqueous system and an oil system, and can be used for preparing food and / or cosmetic additives. Background technique [0002] The physicochemical function of zein is determined by its special structure and amino acid type and content. Its protein average molecular weight is 44000Da, mainly composed of α-zein and β-zein. Zein is an oligopeptide mixture obtained by centrifugation, filtration, etc. after hydrolysis of zein. Its molecular weight is generally around 1KDa. It is released to form various small molecular peptides with different physiological activities, mainly for anti-oxidation, anti-fatigue, anti-hypertension and so on. [0003] The preparation methods of corn peptides mainly include: enzymatic hydrolysis method, microbial fermentation method and chemical synthesis method. Am...

Claims

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Application Information

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IPC IPC(8): A61K8/64A61Q19/08A23L33/135A23L33/185C12P1/02C12P1/04C12R1/125C12R1/685
CPCC12P1/02C12P1/04A23L33/135A23L33/185A61K8/645A61Q19/08A23V2002/00A61K2800/522A61K2800/85A23V2250/5482
Inventor 罗晨李志奋
Owner 罗晨
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