Method of preparing soybean isoflavone aglycone by hydrolyzing enzyme of natural edible raw material

A technology for isoflavone aglycone and isoflavone glycoside is applied in the field of preparing a mixture of soybean isoflavone aglycone and polysaccharide containing two functional factors, and can solve the problems such as many by-products of strong acid hydrolysis, difficult industrialization and unsafe conditions of strong acid. , to achieve the effect of high food safety, low production cost and low labor cost

Inactive Publication Date: 2007-03-14
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Some people in my country use acid hydrolysis to obtain soybean isoflavones in free form, but strong acid conditions are not easy for industrialization
Since there are many by-products of strong acid hydrolysis, and the hydrolyzate is mainly used in food or medicine, there are also potential unsafe factors

Method used

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  • Method of preparing soybean isoflavone aglycone by hydrolyzing enzyme of natural edible raw material
  • Method of preparing soybean isoflavone aglycone by hydrolyzing enzyme of natural edible raw material
  • Method of preparing soybean isoflavone aglycone by hydrolyzing enzyme of natural edible raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] a. Commercially available 30% soybean isoflavone powder (Heilongjiang Shuanghe Songnen Soybean Bioengineering Co., Ltd.) is the raw material of soybean isoflavone glycoside, referred to as "substrate A".

[0042] b. At 4-20°C, take commercially available mushroom fruiting bodies, extract with water or 0.025-0.1mol / L phosphate buffer solution or phosphate and citric acid buffer solution, the ratio of solid to liquid is 1:1, and centrifuge to collect the clear water. solution, adjust the pH to 4.0-5.0. The extract containing polysaccharide and hydrolase is obtained, referred to as "aroma enzyme liquid".

[0043] c. Substrate A 2.5g, add 3.7-100.0mL aroma enzyme solution per gram of substrate A. The total reaction volume of soybean isoflavone glycosides hydrolyzed by the enzyme is adjusted to 60-1800mL / g substrate A by dissolving with a buffer solution with a pH value of 4.0-5.0. The reaction is carried out for 2-24 hours, and the reaction conditions are that the tempera...

Embodiment 2

[0046] a. Commercially available 30% soybean isoflavone powder (Heilongjiang Shuanghe Songnen Soybean Bioengineering Co., Ltd.) is the raw material of soybean isoflavone glycoside, referred to as "substrate A".

[0047] b. At 4-20°C, take commercially available Flammulina velutipes fruiting bodies, extract with water or 0.025-0.1mol / L phosphate buffer solution or phosphate and citric acid buffer solution, the ratio of solid to liquid is 1:1, centrifuge to collect clear solution, adjust the pH to 5.0-6.0. The extract containing polysaccharides and hydrolytic enzymes is obtained, referred to as "golden enzyme solution".

[0048] c. Substrate A 2.5g, add 8.0-100.0mL gold enzyme solution per gram of substrate A. The total reaction volume of soybean isoflavone glycosides hydrolyzed by the enzyme is adjusted to 60-1800mL / g substrate A by dissolving with a buffer solution with a pH value of 5.0-6.0. The reaction is carried out for 3 to 24 hours, and the reaction conditions are a te...

Embodiment 3

[0052]a. Commercially available 30% soybean isoflavone powder (Heilongjiang Shuanghe Songnen Soybean Bioengineering Co., Ltd.) is the raw material of soybean isoflavone glycoside, referred to as "substrate A".

[0053] b. Take wheat seeds, soak overnight with excess water, grind and extract with 0.025-0.1mol / L, pH6.6 phosphate buffer solution at 4-10°C, the ratio of solid to liquid is 1:2, and centrifuge to collect the supernatant , adjust the pH value to 5.0-6.0. Then centrifuge to collect the supernatant to obtain an extract containing polysaccharides and hydrolytic enzymes, referred to as "small enzyme liquid".

[0054] c. Substrate A 2.5g, add 8.0-100.0mL small enzyme solution per gram of substrate A. The total reaction volume of soybean isoflavone glycosides hydrolyzed by the enzyme is adjusted to 60-1800mL / g substrate A by dissolving with a buffer solution with a pH value of 5.0-6.0. The reaction time is 12-48 hours, and the reaction conditions are a temperature of 35-...

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Abstract

The present invention provides hydrolyzing process with enzyme extracted from natural food material for preparing soybean isoflavone aglycone. The process includes the following steps: preparing soybean isoflavone glycoside extract, extracting hydrolase from natural food material, mixing soybean isoflavone glycoside and hydrolase in certain ratio and reacting at 30-65 deg.c and pH 3.5-6.5 for 1-48 hr to obtain soybean isoflavone aglycone and purifying soybean isoflavone aglycone product. The present invention has easy operation, high conversion rate, high yield and high soybean isoflavone aglycone product purity, and is suitable for industrial production.

Description

(1) Technical field [0001] The invention relates to a preparation method of a mixture containing two functional factors soybean isoflavone aglycon and polysaccharide. Specifically, it is a method for preparing a mixture containing two functional factors soybean isoflavone aglycone and polysaccharide by enzymatic hydrolysis. (2) Background technology [0002] Soy isoflavones are a class of secondary metabolites formed during soybean growth. There are 12 kinds of soy isoflavones naturally present in soybeans, which can be divided into 3 categories, namely daidzin, genistin and glycitin. There are 4 forms of glucoside, acetyl glucoside and malonyl glucoside. Genistein and daidzein are functional factors of soybean isoflavones, and their chemical structural formula is: [0003] [0004] Genistein (Genistein) Daidzein (Daidzein) [0005] The chemical structural formula of soybean isoflavone glucoside is: [0006] [0007] Many studies have shown that among the 12 soybe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06
Inventor 张永忠孙艳梅许晶李木子
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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