Process for extracting comb shell polysaccharide

A technology for extracting shrimp scallops and polysaccharides, which is applied in the field of polysaccharide extraction, and achieves the effects of reasonable and effective extraction process, cost reduction and polysaccharide yield improvement.

Active Publication Date: 2006-03-22
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Claims
  • Application Information

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Method used

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Examples

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example 1

[0047] Rinse the fresh shelled scallops with water, drain them, cut them open with a knife, remove the shells, and take out all the tissues according to different parts. Weigh 1 kg of the whole tissue of the scallop scallop, add 2 kg of water, homogenize it with a tissue masher, and treat it with ultrasonic wave for 0.3 hour at a temperature of 60°C and a power of 600W. Then adjust the pH value to 6 with 6mol / L hydrochloric acid, add 1.5 grams (0.05%) of enzyme activity 5.0×10 4 u / g Bacillus subtilis neutral protease, keep the pH value in this range, and stir the enzymolysis at 45°C for 3 hours. Then adjust the pH value to 1 with 6mol / L hydrochloric acid, add 45 grams (1.5%) of enzyme activity 7.8×10 5 u / g of pepsin, keep the pH within this range, and stir for 5 hours at 40°C for enzymolysis. After that, it was rapidly cooled to below 30° C. and kept for 30 minutes to terminate the reaction. Adjust the pH to neutral with 0.5mol / L potassium hydroxide. Centrifuge at 6000 rpm...

example 2

[0049] Rinse the fresh shelled scallops with water, drain them, cut them open with a knife, remove the shells, and take out all the tissues according to different parts. Weigh 1 kg of scallop sticks, add 5 kg of water, homogenize with a tissue masher, and then use ultrasonic treatment for 0.5 hour at a temperature of 55°C and a power of 300W. Then use 0.5mol / L potassium hydroxide to adjust the pH value to be 7, and keep the pH value in this range in the enzymolysis process, add 120 grams (2.0%) enzyme activity 5 * 10 4 u / g trypsin, keep the temperature at 40°C, and stir for 1 hour to enzymatically hydrolyze. After that, it was rapidly cooled to below 30° C. and kept for 30 minutes to terminate the reaction. Adjust the pH to neutral with 6mol / L hydrochloric acid. Filtrate through a 200-mesh sieve, and place the filtrate in a vacuum concentrator, control the vacuum degree to 92KPa, concentrate to 1.5 liters at a temperature of 55°C, and slowly add 5.25 liters of 95% ethanol wh...

example 3

[0051] Rinse the fresh shelled scallops with water, drain them, cut them open with a knife, remove the shells, and take out all the tissues according to different parts. Weigh 1 kg of leftovers, add 500 g of water, homogenize with a tissue masher, and treat with ultrasonic waves for 0.5 hour at a temperature of 50° C. and a power of 200 W. Then adjust the pH value to 7 with 0.5mol / L potassium hydroxide, add 22.5 grams (1.5%) enzyme activity 5.0×10 4 u / g Bacillus subtilis neutral protease, keep the pH value in this range, and stir at 45°C for 1 hour for enzymolysis. Then adjust the pH value to 9 with 0.5mol / L potassium hydroxide, add 0.75 gram (0.05%) enzyme activity 5×10 4 U / g trypsin, keep the pH value in this range, and stir the enzymolysis at 60°C for 4 hours. After that, it was rapidly cooled to below 30° C. and kept for 30 minutes to terminate the reaction. Adjust the pH to neutral with 6mol / L hydrochloric acid. Centrifuge at 6000 rpm for 20 minutes, collect the super...

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Abstract

The extraction process of comb shell polysaccharide includes the technological steps of material treatment, homogenizing, ultrasonic treatment, enzymolysis, separating, concentration, alcohol precipitation and drying. In the material treatment, the comb shell meat tissue including leftover is taken and may be stoved or freeze dried; and in the enzymolysis, one or two of trypsin, pepsin and neutral subtilisin are used. The present invention provides the technological path of extracting comb shell polysaccharide and the comb shell polysaccharide product has high purity and high yield, and may be used in developing various functional foods.

Description

technical field [0001] The invention relates to polysaccharide extraction technology, in particular to the technology of extracting polysaccharide from shellfish. Background technique [0002] In recent years, the research on polysaccharides has entered a stage of rapid development and unprecedented activity. The research of Zhang Qian et al. It can activate immune cells, improve the immune function of the body, form complexes with viruses, interfere with its engagement with cell receptors, and have no side effects on normal cells. Its physiological functions such as anti-tumor, enhancing immune function, lowering blood sugar, lowering blood fat, detoxification, anti-virus, anti-bacteria, and anti-radiation have attracted the attention of the world's medical circles. [0003] Polysaccharides widely exist in plants, microorganisms (bacteria and fungi) and seaweed, among which there are more studies on polysaccharides from edible fungi, especially the research on lentinan. W...

Claims

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Application Information

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IPC IPC(8): C08B37/00
Inventor 朱蓓薇董秀萍王璐马媛王东皓于运海
Owner DALIAN POLYTECHNIC UNIVERSITY
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