91 results about "Pectin lyase" patented technology

The invention relates to a preparation and application of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides, which is characterized in that: pectin is extracted from pericarps or fruit residues, pectate lyase produced by the fermentation of aspergillus niger-wz003 is added into the pectin, and then the unsaturated pectic oligosaccharide is obtained by centrifugal separation, monosaccharide removal by yeast, decoloration by active carbon, polyether sulfone membrane and membrane separation of regenerated cellulose, and the unsaturated pectic oligosaccharide can be obtained by a further drying step. The preparation method of unsaturated pectic oligosaccharide and a compound biological preservative combined with the unsaturated pectic oligosaccharides has the advantages that: self-made pectate lyase is utilized, so the raw materials are easy to obtain and the cost is low; meanwhile, the pectic oligosaccharide and the compound biological preservative has the advantages of innocuity, high efficiency, broad spectrum and wide application range and can reduce the addition of chemical preservatives.

The invention belongs to the technical field of biology and in particular provides a pectate lyase (PL) gene Pcpel1 which is cloned from phytophthora capsici and protein preparation technology thereof. Gene and protein levels prove that the gene is effectively involved in the process that the phytophthora capsici infects hot pepper hosts and results in occurrence of the course of diseases on hot pepper leaves. Plant pathology and cytochemistry technology further prove that after the protein coded by the gene is inoculated onto the hot pepper leaves, obvious withering and shrinking occur on theinoculated parts of the leaves and the cell walls on the affected parts of the leaves are obviously degraded, namely the gene code is an important protein related to the course of diseases or is possibly an important target pathogenic gene of a phytophthora capsici PL gene cluster. The invention provides important technical reserve for further developing phytophthora capsici molecule detection technology.

The invention provided a fore treatment process of the enzyme rolling pile for the fabric which belongs to the fore treatment process of the dyeing and finishing field. The process is: first to fore treatment of the loom stare using the boiling water, then dipping into the the mixture of the alkali pectinase liquid, neutral proteinase liquid and xylanase liquid, then to wash with the hot water ( killing the enzyme) and the cool water, last to dry in the air. the best pectinase is produced by the Bacillus subtilis WSHB04-03. the process has many merits such as high efficiency, low work output and the energy conservation and so on.

The invention provided a fore treatment process of the enzyme rolling pile for the fabric which belongs to the fore treatment process of the dyeing and finishing field. The process is: first to impregnate the fabric into the alkali pectinase liquid, then to keep the temperature, next to wash with the hot water (killing the enzyme) and the cool water last to blanch with the H2O2. The pectinase is produced by the Bacillus subtilis WSHB04-03. The process has many merits such as high efficiency, low work output and the energy conservation and so on.

The invention relates to a process for preparing polysaccharide and application of the polysaccharide, in particular to a process for preparing modified pectin (MPHB) with high bioavailability and low molecular weight and application of the modified pectin in the antitumor field. The process comprises the following steps of: mixing pectin and water, heating, and swelling; cooling, regulating the pH value by using carbonate solution, reducing the degree of esterification by using pectinesterase (EC 3.1.1.11), and raising the temperature to inactivate the pectinesterase; and cooling, degrading a main chain of the pectin by using polygalacturonase (EC 3.2.1.15) or pectate lyase (EC 4.2.2.10), and performing membrane filtration on a product, desalting, concentrating and drying to obtain the MPHB. The process is favorable for preparing the MPHB on a large scale and controlling the molecular weight and molecular weight distribution of the MPHB. The MPHB has the activities of resisting livercancer, cervical carcinoma and the like; and the adding of an intestinal absorption enhancer in an oral formula of the MPHB is favorable for further improving the bioavailability.

The present invention discloses flaxseed peptides having effects of lowering cholesterol and a preparation method thereof. The preparation method includes the following steps: flaxseed selecting and impurity removing, primary low-temperature and weak-acid water washing, primary beating, primary pectin lyase enzymatic digesting and degumming, primary papain, neutral protease, beta-glucosidase, alpha-cyanohydrin protein and hydroxynitrile lyases protein hydrolysate and cyanogenic glycoside decomposition reacting, ultrasonic high-temperature enzyme inactivating and detoxifying, and then centrifuging, nano-filtering, spray-drying, and cholesterol-lowering flaxseed peptide obtaining. The preparation method solves the effects of the flaxseed gum on the flaxseed proteolysis and removes cyanogenic glycosides and hydrocyanic acids in the products of the flaxseed peptides. The flaxseed peptide products are prepared for the first time, can be applied in the food and health-care food industries, and have broad business outlooks.

The invention relates to a polymerase chain reaction (PCR) method for specifically detecting pectobacterium carotovorum. A pair of primers is designed according to a base sequence (GenBank:L32171.1) of a pectobacterium carotovorum subsp. carotovorum No.71 strain pectate lyase gene, and a basic local alignment search tool (BLAST) result proves that the pair of primers has high specificity. When the pair of primers is used for PCR detection, bacteria of other genera can be removed, the pectobacterium carotovorum can be distinguished from other bacteria of pectobacterium, and the specificity is high.

The invention discloses a mesona chinensis benth beverage, which is prepared from the following raw materials by weight percent: 55-65% of mesona chinensis benth grains, 2-6% of jumble beads, 1-3% of lotus seeds, 10-15% of white granulated sugar and the balance of purified water; crushing the mesona chinensis benth, adding purified water which is 15-20 times of the weight of the mesona chinensis benth to decoct to boil; cooling and then adding a compound enzyme of cellulose, pectinase and pectate lyase, which is 0.35-0.45% of the weight of the mesona chinensis benth; extracting for 2-4 hours under the conditions that the temperature is 50-60 DEG C and the pH is 5.0-5.8, then adding sodium carbonate or potassium carbonate to adjust the pH to 7.0-8.0, boiling for 2 hours, and filtering to obtain filtrate, namely mesona chinensis benth juice; adding starch and a stabilizer to the mesona chinensis benth juice, evenly mixing, sterilizing at a high temperature and cooling to 40-50 DEG C; soaking for 1-2 hours by using 0.6-1% calcium lactate after dicing, so as to form the mesona chinensis benth grains; and enclosing the mesona chinensis benth grains, the jumble beads, the lotus seeds, the white granulated sugar and the purified water to a container, and sterilizing to obtain the mesona chinensis benth beverage. The mesona chinensis benth beverage disclosed by the invention has abundant mouthfeel, fresh and sweet taste, smooth mesona chinensis benth grains, and sweet, soft and sticky jumble beads and lotus seeds, contains a plurality of vitamins, amino acids and microelements, and is applicable to eating by all people.

The invention discloses strip-shaped mesona jelly. The strip-shaped mesona jelly is prepared from the following raw materials by weight percent: 10 to 20 percent of honey, 20 to 30 percent of starch, 0.5 to 1.5 percent of white granulated sugar, 0.02 to 1 percent of a stabilizer and the balance being mesona juice, wherein the preparation method of the mesona juice comprises the following steps: crushing the mesona, boiling the mesona in pure water with the weight being 15 to 20 times that of the mesona, cooling, adding compound enzyme of cellulose, pectinase and pectate lyase, which accounts for 0.35 to 0.45 percent of the weight of the mesona, extracting the mesona for 2h to 4h under the conditions that the temperature is 50 to 60 DEG C and the pH value is 5.0 to 5.8, adding sodium carbonate or potassium carbonate to adjust the pH value to 7.0 to 8.0, boiling the extract for 2h, and filtering the extract solution, wherein the filter liquid is the mesona juice; and uniformly mixing the mesona juice with starch, the white granulated sugar and the stabilizing agent, sterilizing the mixture at a high temperature, cooling the mixture to 40 to 50 DEG C, adding the honey, uniformly mixing the mixture with the honey, cooling the mixture, cutting the mixture into strips of the needed specifications, and calcificating the strips for 1h to 2h by utilizing 0.6 to 1.2 percent of calcium lactate to obtain the strip-shaped mesona jelly finished product. The strip-shaped mesona jelly is tender in taste, good in flexibility, sweet in taste, rich in honey fragrance, and suitable for different people to eat, with high content of active ingredients.

The invention discloses a preparation method for compound radix isatidis granules. The preparation method comprises the steps as follows: firstly, adding water in radix isatidis raw and decocting twice with the first time and the second time being 2 hours and one hour respectively, merging the decocted soup and filtering the soup; secondly, concentrating the filtered soup with the relative density being 1.10, at 45 DEG C, adding complex enzyme consisting of pectinase, cellulase and pectate lyase for enzymolysis, wherein the weight ratio of the pectinase to the cellulase to the pectate lyase is 5 to 3 to 2, and the addition amount of the complex enzyme is 0.5-1.0% of the weight of the concentrated filtered soup; thirdly, concentrating continuously till the relative density being 1.20, at 45 DEG C, filtering, cooling, adding 95% ethyl alcohol so as to enable the alcohol content to be 30%, leaving to stand for sedimentation, and extracting supernatant liquid; fourthly, recycling ethyl alcohol, concentrating the liquid with the relative density being 1.20 at the temperature of 70 DEG C; fifthly, adding regular amount of cane sugar and dextrin, preparing granules, and drying the granules. According to the preparation method provided by the invention, through adopting the enzymolysis technology additionally, the ethanol concentration during ethanol sedimentation is reduced, and the cost is lowered.

The invention discloses a mesona chinensis benth jelly, which is prepared from the following raw materials by weight percent: 0.5-1% of mesona chinensis benth gelatine powder, 2-5% of native starch, 0.5-1.5% of modified starch, 1-4% of white granulated sugar, 1-4% of cellulose, 0.005-0.012% of sucralose, 2.0-4.0% of honey, and the balance of purified water. The preparation method of the mesona chinensis benth gelatine powder comprises the following steps: crushing the mesona chinensis benth, adding purified water which is 15-20 times of the weight of the mesona chinensis benth to decoct to boil; cooling and then adding a compound enzyme of cellulose, pectinase and pectate lyase, which is 0.35-0.45% of the weight of the mesona chinensis benth; extracting for 2-4 hours under the conditions that the temperature is 50-60 DEG C and the pH is 5.0-5.8; adding sodium carbonate or potassium carbonate to adjust the pH to 7.0-8.0, boiling for 2 hours and filtering to obtain filtrate, namely mesona chinensis benth juice; and baking and grinding in an oven at 90 DEG C after concentrating the mesona chinensis benth juice, so as to obtain the powder, namely the mesona chinensis benth gelatine powder. The mesona chinensis benth jelly with low sugar and high fiber disclosed by the invention is smooth in mouthfeel, fresh and sweet in taste, abundant in honey fragrance, high in content of effective components, low in sugar content, and high in cellulose content, and the product is more abundant in healthcare function, and applicable to eating by all people.

The invention provides a preparation method of honeysuckle beverage. The preparation method of the honeysuckle beverage comprises the following steps: providing a honeysuckle extract; providing a mint extract, providing a sugar source, mixing the sugar source and a composite enzyme preparation which is formed by glucolase, maltase, pectinase and pectate lyase, and performing enzymolysis to obtain a sweetening agent; and mixing the honeysuckle extract, the mint extract and the sweetening agent according to a weight ratio of 100:(1-10):(0.1-5) to obtain the honeysuckle beverage. According to the preparation method of the honeysuckle beverage, provided by the invention, the bitterness of the honeysuckle is shielded by adding the sugar source and the mint extract, and the added sugar source is decomposed into micromolecular sugar by the composite enzyme preparation, so the sweetness is reduced and the honeysuckle beverage is suitable for most people to drink.

The invention discloses pectin acid oligosaccharide and the application thereof, wherein, the pectin acid oligosaccharide is produced by the method as follows: firstly, water solution of pectin is taken with the pH regulated, decomposed under 95-130DEG C to obtain the composed substances of the pectin and; secondly, the decomposed substances of the pectin is treated with a hollow fiber film or a porcelain filtration film to harvest the mixture of the oligosaccharides, and obtain the pectin acid oligosaccharide with the superposition degree of 2-20 through gel column chromatography with a Bio-gel P-2 column or a Sephadex G-25 column, the invention is easily accessible with satisfactory inhibitive effect on multiple corrosive microorganisms in food, and is a food antiseptic which is excellent, green, natural and safe.

A structured aqueous liquid detergent composition comprising: at least 10 wt% water, at least 0.5 wt% surfactant, at least 0.0001 wt% of cellulase and /or pectate lyase an external structurant, characterised in that the external structurant comprises at least 0.15 wt%, preferably at least 0.2%, apple fibre that has been mechanically pulped and swollen in water to an extent that it can absorb at least 10 times its own dry weight of water.

The invention discloses a pectic lyase mutant [delta]Pel419 as well as a coding gene, preparation method and application thereof. The pectic lyase mutant [delta]Pel419 is obtained by mutating a 52nd amino acid in a rigid region of wild type pectic lyase Pel419 from branched-chain valine with a large molecular weight into alanine with a small molecular weight; and an amino acid sequence and a nucleotide sequence of the pectic lyase mutant [delta]Pel419 are SEQ ID NO. 1 and SEQ ID NO. 2 separately. The enzyme activity and heat resistance of the mutant enzyme provided by the invention are obviously improved under alkaline conditions, the problems of low catalytic activity and insufficient heat stability of the wild type pectic lyase under the alkaline conditions are solved, and good conditions are created for application of the enzyme in the industries of cotton and linen processing, pulping and papermaking, industrial wastewater treatment and the like.

The invention discloses an alkaline pectate lyase (PelA) as well as an encoding gene and application thereof. The amino acid sequence of the alkaline PelA is shown by SEQID No. 1. The alkaline PelA is a new PelA obtained by cloning in edible straw mushrooms, has the optimum temperature of 60 DEG C and the optimum pH of 10.0, has good temperature and pH stability, and is high in catalytic performance under the condition that exogenous calcium ions do not exist, thus having good application prospect in the industrial application. Furthermore, the alkaline PelA is derived from the edible mushrooms, thus being safe and reliable; therefore, the alkaline PelA is widely applied to the industries such as food, feed and medicine.

The invention provides preparation of a compound enzyme rich in acidic pectinase as well as a strain and application of the compound enzyme. A cultured fermentation product contains pectinase, xylanase, mannase, acid protease, cellulase, amylase and beta-glucanase. Aspergillus niger is named as aspergillus niger BAK200345, and the preservation number of the aspergillus niger is CGMCC No.19614. Thecompound enzyme rich in acidic pectinase provided by the invention is rich in pectinase types, and pectinesterase, pectate hydrolase, pectate lyase, polygalacturonase and rhamnogalacturonase exist, so that the compound enzyme is a complete pectinase system. The enzyme activity of the acidic pectinase is relatively high and can reach 132960 U/g at most; the compound enzyme can reduce the feed-eggratio, increase the laying rate of laying hens, reduce the excrement sticking phenomenon and improve the intestinal health, and is good in application effect.

The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.

The invention discloses a method for obtaining non-transgenic storage-resistant fresh-eating lycium barbarum. The method for cultivating the storage-resistant fresh-eating lycium barbarum includes thesteps of inhibiting the expression of a pectate lyase gene in target lycium barbarum to make the lycium barbarum resistant to storage, or inhibiting the content or activity of pectate lyase in the target lycium barbarum to make the lycium barbarum resistant to storage. The nutritional value of fresh lycium barbarum fruit is much higher than that of dried fruit, but the short shelf life is the main reason for limiting the sales of the fresh fruit. Compared with a traditional breeding technology, the method can quickly obtain the new variety resistant to storage.

The invention discloses a method for splitting pectin with high esterification degree to prepare monosaccharide and oligogalacturonic acid employing pectinase. The method comprises the following steps: (1) carrying out fermenting cultivation on a GS115-pel168s-9k strain to prepare a pectin enzyme liquid; (2) dissolving 10g of pectin into a buffer solution with the pH of 9.4, adjusting the pH to be 8.8-9.2, preheating to 50 DEG C in a water bath, adding 110U of pectin enzyme liquid and reacting for two hours, so as to obtain enzymatic hydrolysate; and (3) centrifuging the enzymatic hydrolysate prepared from the step (2), evaporating and drying supernate to obtain the monosaccharide and the oligogalacturonic acid, and calculating the hydrolysis rate which can reach 93%. The method has the advantages of simple process, low cost and high enzymatic hydrolysis efficiency.

The invention discloses a modified pepper stem adsorbing material as well as a preparation method and application thereof. The preparation method of modified pepper stems comprises the steps: taking waste pepper stems as raw materials,, firstly, extracting essential oil; then biologically modifying residues rich in cellulose, hemicellulose, pectin and other components after extraction by using pectate lyase and xylanase, and carrying out pyrolysis treatment to obtain the porous modified pepper stalk adsorbing material which can be used for adsorbing various cationic dyes, has the advantages ofwide material source, renewability and low cost, implements waste utilization, and reduces environmental pollution.

The invention discloses a preparation method of an apple pectin heteropolysaccharide for improving diversity of intestinal florae. The preparation method comprises the following steps: I, dissolving apple powder into water, performing enzymolysis, performing vacuum concentration, and performing purification so as to obtain a pectin extract; II, adding pectin methylesterase and pectin acetylase into the pectin extract, performing primary oriented digestion, adding polygalacturonase and pectate lyase, performing secondary oriented digestion, further adding polyrhamnogalacturonases, xylogalact uronase, galactan esterases and arabanase, and performing third oriented digestion so as to obtain a modified pectin extract; and III, performing purification treatment on the modified pectin extract, so as to obtain the apple pectin heteropolysaccharide. Through three times of oriented digestion, the apple pectin heteropolysaccharide which is high in neutral polysaccharide ratio, low in methyl esterification degree and low in acetylation degree can be obtained, the apple pectin heteropolysaccharide is capable effectively improving diversity of intestinal florae, and the microorganism fermentation degradation rate in intestines within 24 hours is greater than 80%.