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73 results about "Myrosinase" patented technology
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Myrosinase (EC 3.2.1.147, thioglucoside glucohydrolase, sinigrinase, and sinigrase) is a family of enzymes involved in plant defense against herbivores. The three-dimensional structure has been elucidated and is available in the PDB (see links in the infobox).
Maca powder with bioactivity fully reserved, and preparation method and preparation of maca powder
ActiveCN103040895AInhibitory activityIncrease profitNervous disorderAntinoxious agentsFreeze-dryingActive component
The invention discloses maca powder with bioactivity fully reserved, and a preparation method and a preparation of the maca powder. The maca powder is prepared by conducting refrigerating, freeze drying and smashing on fresh maca; moisture content of the maca powder is below 5%; and the maca powder contains glucosinolate accounting for 1.1-2.75wt% of the total weight of the maca powder. The preparation method comprises the processes of preparing materials, refrigerating, conducting freeze drying, and smashing. The preparation is characterized in that the maca powder is matched with auxiliary materials accepted in the field of pharmacy, and prepared into a tablet, power, dissolved medicine or a capsule. The preparation method adopts a vacuum freeze drying technology, and the activity of myrosinase in the maca is inhibited during the course of storage and drying; a hydrolysis reaction condition for myrosinase and glucosinolate is destroyed by crystallization of moisture in the maca; oxidation of active components of the maca is reduced due to the low-temperature drying; and characteristic substances-glucosinolate, the bioactive components such as protein, and other volatile components are reserved to the greatest extent.
Owner:云南活草堂生物科技有限公司
Treatment of Plant Juices, Extracts and Pigments
InactiveUS20080075824A1Prevent and significantly reduce formationPreventing characteristic odorNatural dyesFood preparationBrassicaceaeFruit juice
Products containing juices and or extracts from Brassicaceae plants are notorious for their obnoxious odor. This odor is a result of the myrosinase-glucosinolate system found in the family of plants. The present invention relates to Brassicaceae products (particularly red cabbage pigments) and provides treatments using enzyme(s) and chromatography to prevent, or significantly reduce the formation of off-odors.
Owner:WILD FLAVORS INC
Enteric-coated glucosinolates and beta-thioglucosidases
The present invention relates to a particulate composition comprising enteric-coated glucosinolate and beta-thioglucosidase particles. The present invention further provides a method of converting glucosinolate to isothiocyanate in the small intestine comprising orally administering to a subject an enteric-coated chemoprotectant precursor composition comprising enteric-coated glucosinolate and beta-thioglucosinodase particles. In another aspect, uncoated glucosinolate and beta-thioglucosinodase particles may be provided in an enteric-coated capsule. Preferably, the glucosinolate is glucoraphanin and the beta-thioglucosidase is myrosinase. The enteric coating targets the compound for release in the small intestine where beta-thioglucosinodase enzyme converts glucosinolate to chemoprotectant isothiocyanate.
Owner:KRAFT FOODS GRP BRANDS LLC
Method for preparing mustard sauce with full-bodied flavor without additional mustard oil
A method for preparing mustard sauce with full-bodied flavor without additional mustard oil belongs to the field of fruit and vegetable food processing and comprises the steps: (1) grinding horseradish, namely performing coarse grinding and air-flowing type superfine grinding after drying the horseradish at low temperature; (2) processing mustard sauce, adding and stirring an appropriate amount of sodium carboxymethylcellulose, sodium alginate and soy protein in hot water to be dissolved, continuing to add lactose, ascorbic acid (Vc), citric acid and flavorings, finally adding horseradish powder and pigment mixed liquid, and performing homogeneity, sealing and enzymolysis to achieve the purpose of improving the flavor of the mustard sauce. The method for preparing the mustard sauce with full-bodied flavor without the additional mustard oil has the advantages that the low temperature drying and the air-flowing type superfine grinding are performed to the horseradish to improve the activity of myrosinase in the horseradish from 1.5U / mL to4.0-4.5 U / mL, glucosinolate in the horseradish is subjected to complete hydrolysis into an isothiocyanate material, the temperature, the time, the potential of hydrogen (pH) and the Vc adding amount in the mustard sauce processing are controlled to obtain the best hydrolysis conditions of the horseradish, good flavor can be obtained without additional mustard oil, product taste is full-bodied, and the quality guarantee period is prolonged.
Owner:GUANGDONG JIAHAO FOOD +1
Method for extracting sulforaphane from leaves of cauliflowers
The invention relates to a method for extracting sulforaphane from leaves of cauliflowers, which comprises the following steps of: after bulbs of the cauliflowers are harvested, immediately collecting waste leaves, cleaning, and performing freezing treatment in an ultralow temperature refrigerator; performing vacuum freeze drying, uniformly crushing into powder, taking 1 part of powder, adding exogenous myrosinase in an amount which is 6 to 10 times weight of the powder and deionized water in an amount which is 4 to 6 times weight of the powder, and fully mixing into uniform slurry; and performing enzymolysis reaction, solvent extraction, filtration, concentration, and vacuum freeze drying to obtain high-purity sulforaphane. The raw material sources are rich, the extraction method is simple, and the method is more suitable for industrial production.
Owner:SHANGHAI ACAD OF AGRI SCI
Oil seed meal preparation
InactiveUS20070178566A1Minimize presenceBiocideProtein composition from vegetable seedsProtein isolateMyrosinase
Canola oil seeds are treated for the production of a canola oil seed meal for recovery of canola protein isolates therefrom. The canola oil seeds are heat-treated to inactivate myrosinases and other enzymes and dehulled prior to crushing dehulled canola oil seeds and removing oil therefrom and to provide the canola oil seed meal.
Owner:BURCON NUTRASCI MB
Oil seed meal preparation
InactiveUS20050031767A1Minimize presenceBiocideProtein composition from vegetable seedsBiotechnologyProtein isolate
Canola oil seeds are treated for the production of a canola oil seed meal for recovery of canola protein isolates therefrom. The canola oil seeds are heat-treated to inactivate myrosinases and other enzymes and dehulled prior to crushing dehulled canola oil seeds and removing oil therefrom and to provide the canola oil seed meal.
Owner:BURCON NUTRASCI MB
Spray dried myrosinase and use to produce isothiocynates
ActiveUS20120213890A1Reduce the amount requiredLow purityMilk preparationPeptide/protein ingredientsGlucoraphaninMyrosinase
A spray dried myrosinase / ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase / ascorbate mixture. The spray dried myrosinase / ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase / ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule.
Owner:CAUDILL SEED
Method for enriching and extracting sulforaphane from brassica vegetable seeds
InactiveCN102586352AReduce manufacturing costSimple production processOrganic chemistryFermentationVitamin CSulforaphane
The invention relates to a method for enriching and extracting sulforaphane from brassica vegetable seeds and belongs to the technical field of food biological technology. The method is characterized by comprising the following steps of: taking the sulforaphane brassica vegetable seeds with germinating ability as raw materials; crushing the raw materials and adding a Tris-HCl buffer solution according to the ratio of the materials to liquid being (w / v) 1:(3-5); adjusting the pH value to 6.0-8.0 to form an incubation buffer; adding vitamin C and Zn<2+>, activating endogenous myrosinase in the vegetable seeds and hydrolyzing glucosinolate to form the sulforaphane with an anti-cancer effect; and extracting the sulforaphane from the incubation buffer with ethyl acetate and carrying out filtering, vacuum concentration, ultrasonic extraction and vacuum condensation to obtain a sulforaphane product. The method disclosed by the invention has the characteristics of wide application range of the raw material, low production cost, high enrichment quantity of the sulforaphane and the like. The method is suitable for health-care food sulforaphane products.
Owner:NANJING AGRICULTURAL UNIVERSITY
Immobilization myrosin and method for producing the same
InactiveCN101173266AHigh mechanical strengthImprove stabilityHydrolasesOn/in organic carrierChlorideCalcium alginate
The invention relates to immobilized myrosinase and the preparation method thereof. Cruciferae vegetable seeds, especially broccoli seeds are adopted, and glycerin, EDTA and DTT are added in the process of extracting the myrosinase to protect the enzyme activity; operation is performed at a lower temperature of 4 DEG C, to complete impurity removal and to obtain primary enzyme extracting solution; sodium alginate is added in the immobilization step, is dissolved and mixed at a temperature at which enzyme activity is not influenced, calcium chloride solution is instilled to be produced into calcium alginate granules, glutaraldehyde solution is used for treating the granules, in order to immobilize the free myrosinase. The immobilization method of the invention enables the activity of the myrosinase after being immobilized to achieve 70.84 percent; the pH value stability range of catalytic reaction is widened from 5-7 to 4-9, and the heat-resistant capacity is improved from original 55 to 65 DEG C; the frequency of use of the myrosinase is increased from the original once to three times.
Owner:ZHEJIANG GONGSHANG UNIVERSITY
Compositions Comprising Pesticide Precursors and Methods of Making and Use
PendingUS20150005172A1Useful in treatmentBiocidePeptide/protein ingredientsMyrosinasePesticide formulation
Disclosed is a two-part pesticide formulation and methods of making and using. The pesticide formulation comprises a first part comprising a glucosinolate concentrate, and a second part comprising a plant material comprising myrosinase. The parts may be stored and transported in inactive form, and are activated upon application to a substrate requiring pesticide treatment.
Owner:MUSTGROW BIOLOGICS CORP
Process of extracting isothiocyanates
InactiveCN102811727AReduced fixed oil contentSmall granularityFermentationGlycosylasesMyrosinaseSlurry
Provided is a process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.
Owner:THE PROCTER & GAMBLE COMPANY
Glucoraphanin-containing composition and use thereof
PendingCN110946996AImprove stabilityAvoid low glucoraphanin contentAntibacterial agentsNervous disorderGlucoraphaninMyrosinase
The invention relates to a glucoraphanin-containing composition which contains a component 1 for providing glucoraphanin, a component 2 for providing myrosinase and a basic salt compound. The composition disclosed by the invention has good stability and overcomes the problems that the content of the glucoraphanin is lowered, a product is discolored and tastes bitter and the like in the prior art.The invention further relates to a pharmaceutical use of the composition.
Owner:SHENZHEN F&S BIO TECH
A process for the manufacture of products from cruciferous crops
The present invention relates to a process for the manufacture of a product from seeds from a plant of the order Capparales comprising the steps of: providing the seeds having a water content of about 9 % by weight or less; - disrupting the seeds; - mixing the disrupted seeds with aqueous acid to provide a pH of the mixture in the range of about 1.0 to about 5.0; - separating myrosinase from glucosinolates to provide a myrosinase-containing fraction and a myrosinase-free fraction; and isolating the product from the myrosinase-containing fraction or from the myrosinase-free fraction; wherein the temperature of the disrupted seeds and the aqueous mixture is maintained at a value of from about 0 DEG C to about 65 DEG C. The product may be a protein product or a non-protein product. The processes of the invention provide plant products of use in the animal feeds, non-food products or for human consumption.
Owner:UNIVERSITY OF COPENHAGEN +1
Method for improving pathogen-inhibiting and disease-controlling pesticide effect of rapeseed meal by applying myrosinase preparation in field
ActiveCN102972192AGive full play to the "drug effect"Improve fertilityHydrolasesMicroorganism based processesRapeseedMyrosinase
Owner:JIANGSU ACAD OF AGRI SCI
Purification coupled fixation method of myrosinase
ActiveCN108624575AReduce the difficulty of purificationHigh immobilization efficiencyFermentationOn/in inorganic carrierMyrosinaseFixation method
The invention provides a purification coupled fixation method of myrosinase. By means of concanavalin combined with myrosinase, concanavalin is loaded on a base, myrosinase is linked to the concanavalin, and therefore, the myrosinase is specifically fixed to the base; purification and fixation of the myrosinase are combined together such that difficulty in purifying the myrosinase is greatly reduced, and fixing efficiency is improved; the concanavalin adsorbs glycosyl on the surface of the myrosinase so as to adsorb the myrosinase but not adsorb ESP protein, fewer nitriles are generated, the yield of isothiocyanates is increased, and conversion rate of glucosinolates into isothiocyanates is greatly increased.
Owner:BEIJING UNIV OF CHEM TECH
Method for preventing root-knot nematode by taking brassica crop rapes as raw materials
InactiveCN103250525AGood control effectSimple structurePlant protectionBrassica creticaRoot-knot nematode
The invention relates to a method for biologically preventing root-knot nematode by taking brassica crop rapes as raw materials. The rapes are taken as the raw materials and are uniformly turned over to a plowing layer after crushed on site during growth, and plastic films for covering are used for high-temperature treatment for 15-20 days, so that the root-knot nematode is killed. The rapes internally contain a large quantity of thioglycosides, the thioglycosides can be decomposed into isothiocyanate substances under the action of self-contained myrosinase under the condition of a certain temperature and humidity, and the root-knot nematode is effectively killed. Besides, the ground temperature can be increased by the aid of the covering films, decomposition of straws is promoted, and the root-knot nematode can also be directly killed. Compared with an existing prevention method, the method has the advantages that natural plants are completely taken as the raw materials, chemical pesticides are completely omitted, energy consumption is low, the method conforms to the low-carbon concept and is applicable to wide area, simple in operation, low in service cost and remarkable in comprehensive benefit, the root-knot nematode can be effectively prevented, soil fertility and a soil structure can be improved, and high economic, social and ecological benefits are achieved.
Owner:卢志军
Method for extracting sulforaphane and myrosinase magnetic microspheres
The invention discloses a method for extracting sulforaphane and myrosinase magnetic microspheres, the method comprises the following steps of:(1) heating and stir-frying broccoli seeds, and squeezingoil to remove grease to obtain an oil cake;(2) crushing the oil cake into small particles, soaking and extracting in water to obtain a sulforaphane extract;(3) adding myrosinase magnetic microspheresinto the sulforaphane extract, performing enzymolysis, and recovering the myrosinase magnetic microspheres by magnet adsorption to obtain sulforaphane extract;(4) extracting the sulforaphane by usingdichloromethane to obtain a dichloromethane extract containing the sulforaphane, and concentrating the dichloromethane extract;(5) dissolving the concentrated solution by using acetonitrile, pouringout supernatant, and concentrating to obtain concentrated solution; (6) dissolving the concentrated solution obtained in step (5) by using edible ethanol, pouring out supernatant, and concentrating toobtain the sulforaphane. According to the method, by taking the solidified myrosinase magnetic microspheres as a catalyst, the glucoraphanin is hydrolyzed into sulforaphane, and the purity of the sulforaphane is as high as 95%.
Owner:LESHAN NORMAL UNIV +1
Fast fermentation method of green leaf mustard
ActiveCN104770696AFast filtrationPromote fermentationClimate change adaptationFood preparationLactobacillusSalt water
The invention discloses a fast fermentation method of green leaf mustard. The fast fermentation method comprises three procedures including pretreatment, salting and sealing of a pool, wherein the salting procedure also comprises four substeps of salting lower green leaf mustard, adding auxiliary materials and aged salt water, crudely extracting myrosase and adding lactic acid bacteria. The fast fermentation method disclosed by the invention has the advantages that due to addition of glucose, the concentration of substrates can be increased, the growth factors of the lactic acid bacteria can be increased and the growth of the lactic acid bacteria can be accelerated; the green leaf mustard contains myrosinase for inhibiting the growth of the lactic acid bacteria, and due to addition of the myrosase, the myrosinase can be damaged and the fast fermentation of the green leaf mustard can be promoted; since the naturally-fermented lactic acid bacteria is insufficient, the acidity of the salted green leaf mustard can be increased. The fast fermentation method disclosed by the invention has the characteristics that the fermentation of the lactic acid bacteria can be accelerated, the acidity of the leaf mustard can be increased and the salting and fermentation time for the leaf mustard can be shortened.
Owner:四川省味聚特食品有限公司
Immobilized enzyme conversion preparation method for allyl isothiocyanate
InactiveCN104673850ASolve the costEfficient preparationFermentationOn/in inorganic carrierCross-linkMagnetic bead
The invention discloses an immobilized enzyme conversion preparation method for allyl isothiocyanate, and belongs to the technology of preparation. The preparation method comprises the following steps: extracting myrosinase; performing magnetic bead activating; performing cross-linking immobilizing on the myrosinase; converting the immobilized myrosinase to prepare allyl isothiocyanate. The problems that degradation products are uncontrollable, the conversion rate of a target product is low, the cost is high and the like in the natural conversion process of allyl isothiocyanate are solved; the reutilization of an enzyme is realized; the application value of the enzyme is greatly improved; the requirements on environment friendliness and safety are really met; meanwhile, the production cost is low; the method is high in practicability and generalization performance.
Owner:BEIJING UNIV OF AGRI
Method for extracting active ingredients from maca
InactiveCN106668115AReduce dosageKeep active ingredientsNatural extract food ingredientsFood ingredient functionsPartial lossAlcohol
The invention relates to a method for extracting active ingredients from maca. The method comprises the following steps: pulverizing: performing super-micro pulverizing and wall-breaking treatment on a maca raw material to obtain maca wall-broken super-micro powder; deactivating enzyme: performing lighting enzyme deactivation pretreatment on the obtained wall-broken super-micro powder by adopting pulse intense light; flash extracting: mixing the obtained wall-broken super-micro powder and absolute ethyl alcohol for dissolving, extracting the mixture into a flash-type extractor, and after the extraction, filtering to obtain extract liquid; and freeze drying: freeze drying the obtained extract liquid in an environment at the temperature of 20 DEG C or lower, thus obtaining the maca extract rich in the active ingredients. The method has the following beneficial effects: (1) the flash-type extraction can maximally keep the active ingredients of the plant, the active ingredients are not damaged by heating, less solvent is used, the extraction time is short, the efficiency is high, a cutter is abrasion-proof, the structure is compact, and the use is safe and reliable; and (2) myrosinase is deactivated by adopting the pulse intense light method, so that partial loss of the functional ingredients of a product is avoided , and the content of the functional ingredients is increased.
Owner:YANTAI NEW ERA HEALTH IND
Extracts from plants of the moringaceae family and methods of making
The present application is directed to materials and methods for producing extracts from a plant of the Moringaceae family having high concentrations of moringa isothiocyanates. The present disclosure is based in part on the discovery that the enzyme necessary to convert moringa glucosinolates (MGLs) into moringa isothiocyanates (MICs) (i.e., myrosinase) can be activated by simply injuring fresh leaves or sprouts of a plant of the Moringaceae family, without first subjecting the plant material to harsh conditions, such as harsh temperatures and drying conditions.
Owner:RUTGERS THE STATE UNIV
Method for producing high-purity sulforaphene by using glucoraphanin
InactiveCN109593798AAchieve in situ separationReduce inhibitionFermentationDialysis membranesGlucoraphanin
The invention belongs to the technical field of sulforaphene production, and particularly relates to a method for producing high-purity sulforaphene by using glucoraphanin. According to the method, the sulforaphene is prepared by taking glucoraphanin, myrosinase and a dialysis membrane tube as raw materials through the steps of glucoraphanin reaction solution preparation, reaction system preparation, dialysis reaction, reverse osmosis concentration, centrifugal extraction and the like. According to the method, the dialysis membrane tube is introduced for dialysis reaction, so that the in-situseparation of the product from the substrate and enzyme is realized, the degradation rate of the glucoraphanin is significantly improved, the complete retention of the myrosinase is realized, and thedialysis membrane tube can be repeatedly used for the production of the sulforaphene. The method has the characteristics of being simple in production process, stable, easy in organization amplification, high in product yield, low in equipment investment cost, low in production cost, high in comprehensive resource utilization rate and environmentally friendly. The sulforaphene prepared by the method has the characteristics of being high in purity, free of solvent residue and stable in performance, and can be widely used in the industries of medicine, food and daily chemical.
Owner:CHONGQING TECH & BUSINESS UNIV
Biopesticide compositions comprising water soluble polyols
Provided are liquid compositions comprising inactive biopesticide precursors comprising a glucosinolate concentrate, a plant material comprising a myrosinase enzyme complex, and a water soluble polyol. Further provided are methods of making and using such compositions.
Owner:MUSTGROW BIOLOGICS CORP
Method for preparing sulforaphane by using roquette seed glycosides
The invention belongs to the field of biological chemistry, and particularly relates to a method for preparing sulforaphane by using roquette seed glycosides. The method comprises the following steps: oxidizing roquette seed glycosides to prepare 4-methyl-R-sulfinyl butyl glucosinolate by using a peroxidase-oxidase reaction system; hydrolyzing 4-methyl-R-sulfinyl butyl glucosinolate to prepare sulforaphane by using myrosinase. The defects of an existing preparation method that the raw material cost is high, the yield of the sulforaphane is low, the process is complicated, and large-scale production is difficult to achieve are overcome. Cheap and available roquette seeds, flowers, stems or leaves are adopted as raw materials; the raw material cost is 1 / 6 of that when broccoli is adopted as the raw material; the yield of the finally obtained sulforaphane is four times of that when the broccoli is adopted as the raw material; and the sulforaphane is high in purity, low in cost, high in yield, and extremely suitable for large-scale industrial production.
Owner:BEIJING UNIV OF CHEM TECH
Recombinant yarrowia lipolytica for expressing myrosinase TGG4 and application of recombinant yarrowia lipolytica
ActiveCN112899177AImmobilizationIncrease enzyme activityFungiMicroorganism based processesFood gradeGlucoraphenin
The invention discloses recombinant yarrowia lipolytica for expressing myrosinase TGG4. A genome of the recombinant yarrowia lipolytica contains a gene for coding the myrosinase TGG4. The gene for coding the myrosinase TGG4 is as shown in SEQ ID NO. 1; and the myrosinase TGG4 is as shown in SEQ ID NO. 2. The recombinant yarrowia lipolytica is applied to the preparation of myrosinase TGG4, applied to preparation of sulforaphane, and applied to degradation of glucoraphenin. The invention also discloses an enzyme preparation which is prepared by culturing the recombinant yarrowia lipolytica and collecting thalli. The food-grade yarrowia lipolytica provided by the invention can efficiently express the myrosinase TGG4, and can catalyze the hydrolysis of glucoraphenin in radish seeds in vitro to generate sulforaphene. The myrosinase TGG4 is attached to or embedded in the surfaces of the cells, the repeated utilization of the myrosinase can be realized by recycling the cells, and high-efficiency and multi-batch repeated preparation is carried out.
Owner:OCEAN UNIV OF CHINA
Method for extracting myrosinase
The invention discloses a method for extracting myrosinase from horseradish, which comprises the following steps of: cleaning fresh horseradish, cutting into slices, precooling, adding clean distilled water with the pH of 5 to 7 and in an amount which is 2 times the weight of horseradish slices, homogenizing, filtering and collecting filtrate; standing, centrifuging, precipitating by using acetone, centrifuging again, suspending, cleaning and dehydrating by using the acetone, centrifuging and collecting the precipitate; and further freeze-drying the precipitate by using a low-temperature vacuum freeze-drying machine to obtain the myrosinase with high enzyme activity. The method is simple and more suitable for industrial production; and raw material sources are abundant.
Owner:CROPS BREEDING CULTIVATING INST SHANGHAI AGRI SCI ACAD
Topical composition
InactiveUS20170049676A1Increase contentRaise the potentialCosmetic preparationsHair cosmeticsMyrosinase bindingChemical composition
The inventors have observed that aqueous mustard seed extract appears to be cytotoxic to fibroblast cells. The cytotoxicity of the aqueous mustard seed extract appears to abate when the extract is heat treated at 120° C. for 15 minutes. The heat treated aqueous mustard seed extract when combined with exogenous myrosinase is not cytotoxic but can induce a modest increase in HO-1 content in cultured fibroblasts and thus would be expected to be useful in a topical composition for treating / preventing itchy skin, particularly the scalp. This invention thus relates to the provision of a topical composition for treating / preventing itchy skin, particularly the scalp.
Owner:CONOPCO INC D B A UNILEVER
Method for preparing sulforaphen by virtue of subcritical fluid extraction
InactiveCN106588724ADoes not damage the structureImprove conversion rateOrganic chemistryHydrolasesBiotechnologyPtru catalyst
The invention discloses a method for preparing sulforaphen by virtue of subcritical fluid extraction. The method comprises the following steps: taking fresh cabbages, performing pulping, adding a buffer solution, mixing the materials uniformly, performing filtration, adding ethanol of which the volume dose is 5 times that of a filtrate into the filtrate, mixing the materials uniformly, and performing high-speed centrifugation to obtain a deposit namely a myrosin crude product; taking fresh brassica oleracea. L.var. italica plenck, adding deionized water, performing pulping, then adjusting the pH value of the mixture to be 5.0-6.0 by using 5% hydrochloric acid, adding a catalyst and the myrosin crude product with an added weight ratio of the brassica oleracea. L.var. italica plenck pulp to the catalyst to the myrosin crude product of 1000:1:0.8, and performing enzymolysis for 12h at 40-42 DEG C; adding a mixed solvent into a solid-liquid mixture after the enzymolysis, adding an entrainer, and performing subcritical fluid extraction for 60min; and collecting extract cut fractions to obtain an oily sulforaphen product. The method for preparing the sulforaphen, disclosed by the invention, greatly improves the conversion rate and the content of the sulforaphen in the brassica oleracea. L.var. italica plenck, reduces the production cost of the sulforaphen, and has very considerable economic benefits and social values.
Owner:HUNAN AGRICULTURAL UNIV
Method for regulating and controlling quality of horseradish sauce by fermentation
ActiveCN105995924AIncrease Flavor IntensityMeet needsFood preservationFood ingredient as flavour affecting agentOil phaseMyrosinase
The invention discloses a method for regulating and controlling the quality of horseradish sauce by fermentation. The method comprises the following steps: dissolving 20-22 percent of horseradish powder, 0.3-0.5 percent of xanthan gum and 3-5 percent of cane sugar, in mass percentage, in water to form an aqueous phase; and uniformly mixing ingredients of an oil phase including 5-6 percent of edible oil and 0.2-0.3 percent of stearin; uniformly mixing the aqueous phase and the oil phase, inoculating lactobacillus, and fermenting for 20-24 hours in a closed environment at a constant temperature; sterilizing the product and stopping fermentation treatment after the fermentation reaches the terminal; and cooling and filling to obtain a product. According to the method, reproduction of lactobacillus and activity of myrosinase of the lactobacillus are influenced by inoculating lactobacillus and regulating fermenting temperature, time and other conditions, so that the flavor, taste and nutritional quality of horseradish sauce can be regulated and controlled.
Owner:无锡食赫兹未来食品科技有限公司
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