57 results about "Alliinase" patented technology

The invention relates to a preparation process of ajoene, comprising the steps of: converting natural alliin or synthesized alliin into allicin in a water solution by utilizing alliinase in garlic, adding a water-soluble organic solvent, such as alcohol, ketone, ether and the like, to remove partial impurities so as to prepare an allicin solution, then adding a dehydrating agent for moderate dehydration, converting 90% of allicin into the ajoene at moderate temperature, and evaporating the solvent to obtain an ajoene product with the purity of 90%. The process is easy to operate and is suitable to scale preparation of the ajoene products.

The present invention provides a method for ultrasonic assisted extraction of alliin in garlic, and relates to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic, and adding distilled water; adopting a water bath heating method to carry out inactivation on alliinase in the garlic; carrying out beating crushing; carrying out a pulse ultrasonic treatment on the resulting slurry under a certain condition; carrying out centrifugation on the ultrasonic-treated solution to obtain a supernatant; carrying out a ultrafiltration treatment to remove polysaccharides, proteins and other macromolecule impurities; collecting the filtrate; carrying out freeze drying to obtain the product; and determining the alliin content in the product, and calculating yield. According to the present invention, the ultrasonic technology is adopted to assistedly extract the alliin in the garlic, the extraction time is short, the efficiency is high, and the alliin yield of the method of the present invention is increased by 1.32-1.37 times than the alliin yield of the conventional heat extraction method.

The invention discloses a method for extracting onion essential oil through ultrahigh pressure regulation of alliinase reaction, and belongs to fine and deep processing technology for farm products. The method is carried out according to the following steps: (1) pretreating onion under ultrahigh pressure; (2) preparing onion alliin solution; (3) preparing onion alliinase solution; (4) catalyzing alliinase zymolysis reaction under the ultrahigh voltage; and (5) decompressing water vapor to distill and extract the onion essential oil. The method is easier to control the production process, thereby improving the yield and the quality of the onion essential oil. Under the process condition, the yield of the onion essential oil is between 0.43 and 0.47 percent. The quality of the essential oil and the content of active substances are also improved; and the essential oil has wide market development prospect.

The invention belongs to the field of deep processing of garlic, and particularly discloses a method for purifying alliinase by double-water-phase separation. The method comprises the following steps: (1) peeling and precooling garlic squamous bulbs, immersing in a precooled extract, homogenizing, centrifuging, and discarding garlic slag, thereby obtaining the supernate crude enzyme solution; (2) dissolving ammonium sulfate, sodium dihydrogen phosphate or trisodium citrate in a Britton-Robinson buffer solution, oscillating to completely dissolve, adding a PEG (polyethylene glycol) solution, evenly mixing by oscillation, and standing for phase splitting, thereby obtaining a double-water-phase extractant; (3) adding the crude enzyme solution into the double-water-phase extractant, oscillating, centrifuging, and standing for phase splitting; and (4) ultrafiltering the lower phase of the enriched alliinase, and carrying out vacuum freeze drying on the trapped fluid to obtain the alliinase solid. The method is simple to operate, has the advantages of simple apparatuses, time saving, low cost, and higher alliinase purification multiple and enzyme activity recovery rate than the prior art, and can easily implement scale-up production.

The invention relates to a sweep frequency ultrasonic assisted extraction method for alliinase in garlic, and belongs to the field of food processing. The method is performed according to the following steps: peeling and washing fresh garlic; placing the washed garlic in a low temperature refrigerator to carry out cold preservation for 12 hours; adding a pre-cooling crude enzyme extraction liquid; carrying out crushing homogenate in a pre-cooling tissue triturator; filling the resulting homogenate into a plastic bag, and sealing; placing the bag in an extraction tank of a sweep frequency ultrasonic device to carry out a sweep frequency ultrasonic treatment, wherein the extraction tank is filled with tap water; after completing ultrasonic extraction, filtering through four layers of gauzes, removing garlic residue, and collecting filtrate; and carrying out centrifugation on the filtrate for 20 minutes at a rotation speed of 10000 g at a temperature of 4 DEG C, wherein the resulting supernatant is the alliinase crude product. According to the present invention, the sweep frequency ultrasonic technology is adopted to extract the alliinase in the garlic at a maximum, such that characteristics of convenient operation, short extraction time, high efficiency and reduced cost are provided.

The invention provides a natural food preservative. The natural food preservative is prepared from the following raw materials of garlic, rosemary, siraitia grosvenorii, lotus leaves, dandelions and haws. The preparation method of the natural food preservative comprises the following steps of (1) preparing a garlic extracting solution: performing inactivation treatment on alliinase in the garlic, and then performing slight boiling extraction with water so as to obtain the garlic extracting solution; (2) preparing a rosemary and siraitia grosvenorii extracting solution: crushing the rosemary and the siraitia grosvenorii, and then performing slight boiling extraction with water so as to obtain the rosemary and siraitia grosvenorii extracting solution; (3) preparing a lotus leaf, dandelion and haw extracting solution: crushing the lotus leaves, the dandelions and the haws, and then performing slight boiling extraction with water so as to obtain the lotus leaf, dandelion and haw extracting solution; and (4) performing drying: uniformly mixing the garlic extracting solution with the rosemary and siraitia grosvenorii extracting solution, and the lotus leaf, dandelion and haw extracting solution, and performing spray drying so as to obtain the natural food preservative. The natural food preservative is good in various anticorrosive indexes, and is harmless to human bodies.

The invention discloses a preparation method of a composite rich in ajoene. The preparation method comprises the following steps of transforming natural alliin extracted from garlic into diallyl thiosulfinate by taking alliinase as a catalyst; carrying out membrane concentration, extraction, separation and enrichment, and then reacting and purifying to obtain a high-content ajoene product. The preparation method disclosed by the invention has the advantages of available process raw materials, easily controlled production process conditions and high product purity.

The invention relates to a method for preparing gram-level high-purity natural thiosulfinate, belonging to the technical field of compound preparation. The method comprises the following steps: preparing an allium tissue homogenate containing active alliinase, keeping the temperature, washing off endogenous thiosulfinate generated in the tissue homogenate with an organic solvent, preparing exogenous ACSO into a solution, adding the solution into the tissue homogenate, keeping the temperature to generate single thiosulfinate or mixed thiosulfinates, and finally, purifying to obtain the product. The method has the advantages of mild reaction conditions, high product purity, high reaction yield, high cleanness and environmental protection, is simple to operate, and conforms to green technological requirements. The purity of the prepared pure thiosulfinate is sufficient for manufacturing drugs and especially diallyl thiosulfinate (garlicin). The research indicates that the garlicin has the maximum antibacterial, antihypertensive, anticancer, antioxidation and other activities in thiosulfinate.

The present invention relates to a natural preservative comprising heated garlic extract and a method for preparing thereof. More particularly, the invention relates to a method for preparing a natural preservative, comprising a) inactivating alliinase contained in garlic to obtain alliinase-inactivated garlic; b) extracting said alliinase-inactivated garlic to obtain garlic extract; and c) heating said garlic extract, and a natural preservative prepared by said method. The heated garlic extract of the invention has a high antimicrobial activity, a high stability over a wide range of pH and a high storage stability without unique unpleasant flavor and taste of garlic, and has not an adverse effect of chemical preservatives on a human body. Therefore, the heated garlic extract of the invention can be effectively used as a preservative for a wide variety of products.

The invention discloses a method for processing alliinase in a radiofrequency passivated garlic, and belongs to the field of agricultural product processing. The processing method comprises the following steps: conducting radiofrequency passivated enzyme technology processing on fresh garlic in a process of producing alliin, rapidly cooling the garlic after completing the treatment in a radiofrequency processing chamber, and then conducting the next step of production. The treatment method can be used for passivate 70 to 80% of activity of the alliinase. The method has good enzyme passivating effect, can prevent allicin production in the process of producing the alliin, and reduces energy consumption and water consumption.

The present invention provides monoclonal antibodies specific for members of the Aspergillus genus and uses thereof for increasing the survival rate of a subject infected with an Aspergillus species. The present invention also provides conjugates of alliinase with monoclonal antibodies specific for members of the Aspergillus genus that preserve the ability of the antibody to recognize the fungus as well as the activity of the enzyme to produce cytotoxic molecules of allicin from the substrate alliin. The invention further provides pharmaceutical compositions comprising the conjugates of the mAbs of the invention and alliinase and uses thereof in combination with the substrate alliin in the treatment of diseases cause by Aspergillus species, in particular invasive aspergillosis.

The invention relates to a garlic alliinase gene promoter sequence which consists of 2407 nucleotides in SEQ ID NO.1. The gene sequence of the alliinase promoter disclosed by the invention can providea powerful molecular basis for researching alliinase interaction genes and researching an allicin synthesis mechanism in the future. Defects caused by traditional PCR in alliinase promoter gene cloning are overcome, and by means of chromosome stepping, the the advantages of being efficient, easy and convenient to implement, high in specificity and sensitivity and long in unknown sequence are obtained at a time. The gene sequence of the alliinase promoter can provide a powerful molecular basis for researching alliinase interaction genes, researching an allicin synthesis mechanism and increasing the allicin content in the future.

The invention provides a combined preparation method of a garlic extract, belongs to the field of natural substance extraction, separation and purification, and can solve the problems of single component of a substance prepared by an extraction process and incapability of truly realizing full utilization of garlic raw materials in the prior art. The preparation method comprises the following steps of: (1) preparing a garlic extracting solution; (2) preparing alliinase; (3) preparing allicin; and (4) preparing garlic polysaccharide and garlic amino acid. The method can be applied to combined preparation of the garlic extract.

The invention discloses an alliin-base essence and a preparation method thereof. The alliin-base essence comprises the following components (by weight): 80-90 parts of an alliin solution, 5-8 parts ofa plant extract essence composition and 2-3 parts of a polypeptide protein composition. Allicin is produced after alliin is subjected to an alliinase chemical reaction. The problem is that allicin isnot stable enough. The shelf life of cosmetics made of allicin is short, which is not conducive to product promotion. The inventors re-studied and invented cosmetics based on alliin. The alliin is colorless and tasteless, is water-soluble, and has stable components. The shelf life of the prepared cosmetics can be as long as three years without adding preservatives, and there is no garlic flavor unique to allicin, which is more convenient to add odors of other components. And the cosmetic effect is better. In the invention, alliin is used as a base, so that the essence has a good antioxidant effect, and further plays the role of anti-oxidation and anti-aging.

The invention discloses a garlic extract containing protein peptide for cosmetics and a preparation method thereof. The garlic extract does not contain allicin and contains alliin, protein peptide, protein, free amino acid, hydrolyzed amino acid, soluble sugar, polysaccharide, mineral nutrient elements and the like, wherein the content of alliin is 1-6%, and the effective components such as protein peptide, soluble sugar and polysaccharide in garlic are retained. The content of protein peptide is 2.8-3.2%, and the content of protein is 9-15%. The total content of free amino acid is 3.8-4.3%, wherein the content of lysine is 1.8-2.3%. The total content of hydrolyzed amino acid is 6-8%, wherein the content of arginine is 1.9-2.2%. According to the invention, the low-temperature grinding technology and the inactivated component alliinase technology are adopted, so that the generation of allicin in the garlic extract can be avoided, and the components such as alliin, protein peptide, protein and free amino acid beneficial to skin can be retained; and no chemical solvent is used in the extraction process, so that the garlic extract is energy-saving and environment-friendly, the naturalproperty of garlic peptide and the original characteristics of biological raw materials are kept, and the garlic extract is a new material in the field of cosmetics.

This invention provides an onion exhibiting very weak or no punuency and a method for producing such onion. in such onion, alliinase gene expression is reduced.

The invention discloses an extraction method of garlic essential oil capable of reducing solubility of cholesterol in micelle. The extraction method comprises the steps of carrying out crushing, carrying out enzymolysis, carrying out steam distillation by a NaCl solvent method, carrying out extraction and the like. According to the invention, the yield of the essential oil is increased through a damage effect on cell walls, and meanwhile, through the synergistic effect of a cell wall breaking enzyme and alliinase, the allicin content is increased while the garlic essential oil is improved. Thegarlic essential oil with high allicin content can inhibit the solubility of cholesterol in micelle, and has an effect of reducing cholesterol. The extraction method is simple to operate, has a low equipment requirement, is high in oil yield and good in oil quality, has a remarkable effect of reducing cholesterol, and is suitable for industrial production of garlic essential oil and development of health-care food.

The invention belongs to the technical field of food production, and particularly relates to a preparation method of dried garlics. The preparation method of the dried garlics provided by the invention comprises the steps of pretreatment, pre-drying and variable-temperature pressure-difference puffing drying. The preparation method is characterized in that according to pre-drying and variable-temperature pressure-difference puffing drying, garlic cloves obtained through pre-treatment are subjected to pre-drying and variable-temperature pressure-difference puffing drying. The method of the invention omits a slicing or cutting process; the garlic cloves obtained through pre-treatment are directly subjected to pre-drying and variable-temperature pressure-difference puffing drying; a fire-newscheme is provided for the preparation of the dried garlics; and an original idea of performing drying after slicing or cutting is broken. The method has the advantages that the nutritional ingredients of the garlics are completely maintained; in addition, the problem that parts of alliin are subjected to enzymolysis by alliinase in the slicing process to produce instable allicin is avoided; and meanwhile, the occurrence of the problem that a great amount of waste water is generated since a cutter needs to be cleaned after slicing is avoided.