Purple laver protein and polysaccharide product, and method of ultrasonic assistant extraction

Abstract

The present invention provides a porphyrilic protein, polysaccharide product and its ultrasonic auxiliary extraction method. Its technological process includes the following steps: pulverizing, defatting and ultrasonic auxiliary water extracting dried porphyra, filtering, concentrating, spray-drying porphyra water extract to obtain porphyrilic protein and polysaccharide powder. The obtained product contains 40-50% of protein and 22-30% of polysaccharide compount, and said porphyrilic protein and porphyrilic polysaccharide have the functions of raising immunity, regulating blood fat, resisting senility and resisting virus, etc.

Description

Technical field: [0001] The invention relates to the field of development and utilization of marine plant products, in particular to the production of health food, in particular to a laver protein and polysaccharide product and an ultrasonic-assisted extraction method thereof. Background technique: [0002] Seaweed is rich in proteins, polypeptides, amino acids, nucleic acids, sugars, fatty acids, vitamins, inorganic elements, etc., and its nutritional value is very rich. [0003] my country is one of the three laver producing countries in the world, after Japan and South Korea. Porphyra has a high development and utilization value, but the current laver processing is mainly laver laver, and a small number of it is added to other foods after being crushed. On the whole, the level of laver processing is relatively low, the depth of product development is not enough, the variety is single, and it lacks competitiveness. In recent years, there have been some achievements in th...

AI Technical Summary

Problems solved by technology

At present, in the research on the extraction of laver polysaccharides, the laver protein is removed as an impurity, and the method of removing protein often requires the method of solvent precipitation for many times, which will cause protein denaturation and pollution, resulting in the content of laver as high as 40 % protein loss

All in all, traditional polysaccharide or protein extraction methods generally have problems such as long extraction time, large solvent consumption, high extraction temperature, and low extraction efficiency.

Studies in recent years have shown that the effects of external fields such as ultrasound or microwaves can indeed improve the shortcomings of traditional methods. According to new research, there have been no research reports or patent publications on laver protein and polysaccharide products and their synchronous pulse ultrasound-assisted extraction methods at home and abroad.