Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

32 results about "Lambda-Carrageenan" patented technology

Carrageenans are a family of hydrocolloids used to thicken, stabilize and gel solutions. They are vegetarian and particularly effective with proteins so they are commonly used with dairy products. There are three basic types: Iota Carrageenan, Kappa Carrageenan and Lambda Carrageenan.

Preparation method of lambda-carrageenan oligosaccharide

The invention discloses a method for preparing lambda-carrageenan oligosaccharide by carrying out bacterial degradation on lambda-carrageenan degrading bacteria. The method is characterized by comprising the following steps of: firstly, cultivating the lambda-carrageenan degrading bacteria which can generate extracellular lambda-carrageenan degrading enzymes, subsequently directly adding the bacterium liquid into a reaction liquid which contains 0.5-2.0% by weight of the lambda-carrageenan according to a volume ratio of 1:(0.8-1.2), reacting for 1-5 days at 20-30 DEG C under 100-150rpm, centrifuging so as to obtain supernate-containing oligosaccharide, adsorbing the oligosaccharide by using an activated carbon column, desorbing by using 20-40(v)% ethanol, concentrating, freezing and drying so as to obtain the lambda-carrageenan oligosaccharide of which the polymerization degree ranges from 2 to 8. The method has the advantages of being high in preparation process, high in yield, high in stability, and applicable to industrial production, and lambda-carrageenan oligosaccharide of which the polymerization degree ranges from 2 to 8 can be rapidly produced in large scale, so that the method has large application prospects in production of lambda-carrageenan oligosaccharide.
Owner:广西格新赛致生物科技有限公司

A kind of preparation method of λ-carrageenan oligosaccharide

The invention discloses a method for preparing lambda-carrageenan oligosaccharide by carrying out bacterial degradation on lambda-carrageenan degrading bacteria. The method is characterized by comprising the following steps of: firstly, cultivating the lambda-carrageenan degrading bacteria which can generate extracellular lambda-carrageenan degrading enzymes, subsequently directly adding the bacterium liquid into a reaction liquid which contains 0.5-2.0% by weight of the lambda-carrageenan according to a volume ratio of 1:(0.8-1.2), reacting for 1-5 days at 20-30 DEG C under 100-150rpm, centrifuging so as to obtain supernate-containing oligosaccharide, adsorbing the oligosaccharide by using an activated carbon column, desorbing by using 20-40(v)% ethanol, concentrating, freezing and drying so as to obtain the lambda-carrageenan oligosaccharide of which the polymerization degree ranges from 2 to 8. The method has the advantages of being high in preparation process, high in yield, high in stability, and applicable to industrial production, and lambda-carrageenan oligosaccharide of which the polymerization degree ranges from 2 to 8 can be rapidly produced in large scale, so that the method has large application prospects in production of lambda-carrageenan oligosaccharide.
Owner:广西格新赛致生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products