High efficiency continuously producing method for natto functional active components

A technology of functional activity and production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of large amount of organic solvent usage, protein denaturation, and storage difficulties, so as to reduce energy consumption and production cost, and reduce pollution. The effect of simple process

Inactive Publication Date: 2007-04-11
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Organic solvents are easy to cause protein denaturation, and often need to be carried out at low temperature, and the use of organic solvents is large, and the use, recovery, and storage of solvents are difficult or cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 20 g of soybeans, soak them in 200 mL of water for 24 hours, and sterilize the drained soybeans at high temperature to obtain boiled soybeans; after cooling, inoculate with an inoculation amount of 2% (volume of Bacillus natto suspension / cooked soybean mass) (Na bean strains). Put it in an incubator and incubate at 37°C for 20h. The fermented natto is crushed, and ultrasonically treated (400 W, 20 min) with Tris hydrochloric acid buffer solution (pH 7.8). The amount of Tris hydrochloric acid buffer solution added is 8 times the weight of the crushed natto. The fermented liquid was refrigerated and centrifuged (6000rpm, 20min), and the centrifuged supernatant was passed through a 0.22 μm filter to obtain an extract of natto functional active ingredients, and the extract of natto functional active ingredients was subjected to ultrafiltration separation to obtain components of different molecular weights. point. The concentrated solution of nattokinase, polyglutami...

Embodiment 2

[0025] Weigh 20 g of soybeans, soak them in 200 mL of water for 24 hours, and sterilize the drained soybeans at high temperature to obtain boiled soybeans; after cooling, inoculate with an inoculation amount of 2% (volume of Bacillus natto suspension / cooked soybean mass) (Na bean strains). Put it in an incubator and incubate at 37°C for 20h. The fermented natto is crushed, and the physiological saline is magnetically stirred for 1 hour, and the amount of the physiological saline added is 9 times the weight of the crushed natto. The fermented liquid was refrigerated and centrifuged (8000rpm, 20min), and the centrifuged supernatant was passed through a 0.45 μm filter to obtain an extract of natto functional active ingredients, and the extract of natto functional active ingredients was subjected to ultrafiltration to obtain components of different molecular weights. point. The concentrated solution of nattokinase, polyglutamic acid and natto peptide after ultrafiltration is spr...

Embodiment 3

[0027]Weigh 20 g of soybeans, soak them in 200 mL of water for 24 hours, and sterilize the drained soybeans at high temperature to obtain boiled soybeans; after cooling, inoculate with an inoculation amount of 2% (volume of Bacillus natto suspension / cooked soybean mass) (Na bean strains). Put it in an incubator and incubate at 37°C for 20h. The fermented natto is broken, and Tris hydrochloric acid buffer solution (pH value 7.8) is used for magnetic stirring for 1 hour. The amount of Tris hydrochloric acid buffer solution added is 10 times the weight of the crushed natto. The fermented liquid was refrigerated and centrifuged (6000rpm, 20min), and the centrifuged supernatant was passed through a 0.22 μm filter to obtain an extract of natto functional active ingredients, and the extract of natto functional active ingredients was subjected to ultrafiltration to obtain components of different molecular weights. point. The concentrated solution of nattokinase, polyglutamic acid an...

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Abstract

The invention relates to a method in producing functional active constituent contained in natto. Said method for effective continuous production of functional active constituent in natto is characterized by consisting of steps as follows: 1) fermenting : take weighted bean to be immersed, sterilizing at high temperature and receive natto bacterial strain to be put in the incubator at constant temperature of 35-40deg.C to ferment and cultivate for 20-24 hours; 2) grinding ;3)leaching: adopting means of mixing or ultrasonic; 4) centrifugal separation : the fermented liquid that has been processed by ultrasonic to be cooled for the centrifugal, after said centrifugal the clear liquid to be filtered through filter of 0.22-0.45mum and get extracting solution of functional active constituent from natto; 5)ultrafiltration: to ultrafiltrate said extracting solution and get different component such as natto kinase, poly glutamic acid and natto peptide; 6) drying: to get said product after been ultrafiltrated and through spray drying .

Description

technical field [0001] The invention relates to a method for efficiently and continuously producing nattokinase, polyglutamic acid and natto peptide in natto by using ultrasonic wave and membrane separation technology, belonging to the field of deep processing of agricultural and forest by-products. Background technique [0002] Natto is a traditional fermented soybean food in Japan, which is a product obtained by fermenting soybean raw materials with Bacillus subtilis. Scientific research shows that natto is rich in a variety of metabolites that can regulate human body functions, such as: various enzymes, antibacterial substances dipicolinic acid, saponins, lecithin, isoflavones, multivitamins, mucin, amino acids and minerals etc. Natto is an excellent raw material for the development of anti-aging, blood fat-lowering and diabetes-preventing functional foods, and it is also a drug factor to be developed for preventing and treating hyperlipidemia, obesity, cardiovascular an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 陈洪董绪燕胡小加江木兰刘昌盛郭璐璐汪雪芳张文周新安李培武黄凤洪
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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