64 results about "Soy isoflavone aglycone" patented technology

The invention discloses Aspergillus niger ML-0016 strain and application, which is characterized by the following: the reserving number is CCTCC.NO.M206034; the soy isoflavone glycoside is converted by strain to manufacture soy isoflavone glycosyl and aglycone.

The present invention relates to a preparation method of flavone aglycone microcapsule, belonging to the field of microcapsule preparation technology. Said preparation method includes the following steps: using soybean isoflavone aglycone or ginkgo flavone aglycone as core material, mixing gelatin, lactoalbumin or soybean separated protein with maltodextrin respectively and using their mixture as wall material, adding or no adding monoglyceride, respectively using ethyl alcohol and water as solvent to dissolve the above-mentioned core material and wall material, uniformly mixing the core material, wall material and emulsifying agent, dispersing and homogenizing, spray-drying so as to obtain the invented flavone aglycone microcapsule.

The invention discloses a method for producing soybean isoflavone aglycone through microbe's enzyme method, and is culturing Aspergillus oryzae with soybean isoflavone powder as raw materials for fermentation to produce beta-glucosidase, and converting soybean isoflavone to soybean isoflavone aglycone. The method is characterized in comprising the following preparation steps: the said raw materials are 2-90% soybean isoflavone powder, the said strain is Aspergillus oryzae 3042, preparing seed culture liquid with the strain, preparing solid fermentation medium, fermenting to obtain fermenting product containing beta-glucosidase, adding soybean isoflavone powder for preparing enzyme converting solution, centrifuging for separation to obtain deposit, drying at low temperature to obtain soybean isoflavone aglycone. The invention avoids the restriction of the raw materials purity, converting rata can reach to over 90%. The invention has the advantages of short procedure, low cost, high bioavailability.

The invention discloses a method for hydrolyzing soybean isoflavone with biphase biological method. It is to hydrolyze glycoside soybean isoflavone by using immobilized soybean isoflavone glycoside hydrolase in biphase system that is composed of organic solvent and buffering solution, and get aglycone soybean isoflavone. The solubility of said organic solvent in said soybean isoflavone is better than that in water. The invention is characterized by effective hydrolysis of soybean isoflavone, no speical smell of product, and simple device and process.

The invention relates to a magnetic nano immobilized enzyme catalysis production method of soya isoflavone, comprising the following steps: (1) concentrating glycoside type soya isoflavone raw material using supercritical fluid extraction; (2) extracting soya isoflavone glycoside hydrolase; (3) preparing the magnetic nano immobilized enzyme; (4) catalyzing the glycoside type soya isoflavone raw material using magnetic nano immobilized enzyme; (5) extracting soya isoflavone aglycone. The preparation method has features of simple and easily-operable supercritical extraction technology, innocuity and no-residue of carbon dioxide in operation process, high glycoside extraction ratio; simple preparation method of magnetic nano immobilized enzyme, simple recovery and repeat use of the enzyme using the external magnetic field; no destruction of the soya isoflavone aglycone and biological activity, high content of the soya isoflavone aglycone. The sum of the soya isoflavone aglycone concentration is 82.7% in the soya isoflavone aglycone product and the content of genistein is 90.3%.

The invention relates to a novel production process for extracting soy isoflavones aglycones. The production process in the invention comprises the following steps of: smashing soy embryos or soy bean meal which serves as a raw material, extracting required ingredients, concentrating, removing proteins, performing column absorption and analysis, concentrating for the second time, performing enzymolysis, extracting a solvent, concentrating for the third time, freeze drying and obtaining the soy isoflavones aglycones. The novel production process for extracting the soy isoflavones aglycones is convenient to operate, high in repeatability and yield and suitable for industrial production; the enzymolysis method is adopted for converting the aglycones, so that the conversion rate is high and the process avoids using poison andharmful solvents; and electrolyte is used for settling the proteins, so that impurity removal is efficient and quick.

The invention provides a clean and highly efficient preparation method of soybean isoflavone glycoside. The steps include dissolving degreasing soybean powder or soybean meal in water or buffer solution to prepare material solution; adding Beta-glucosidase in the material solution for the hydrolysis; adding ethanol in precipitates after the enzymatic hydrolysis for the extracting and the filtering to remove residues. A soybean isoflavone glycoside product is obtained after the vacuum concentration of the filtering solution. The invention changes an original two-step method of extracting soybean isoflavone and biologically transforming the soybean isoflavone into aglycone, uses the Beta-glucosidase with heat resistance in an extract process and directly uses the soybean meal or the degreasing soybean powder to prepare the soybean isoflavone glycoside. The soybean isoflavone in raw materials are being thermally extracted while being transformed. The inhibition effect of high concentrated initial substrates on the enzyme catalysis is avoided. The response speed is greatly increased. The enzyme hydrolysis efficiency is improved. Compared with the present enzymatic extraction, the invention has the advantages of short production cycle, simple operation, high yield, low cost and pollution-free property. And the obtained products are applied to food or drug safety.

The invention provides a production technology for extracting soybean isoflavone aglycone through an enzymatic hydrolysis method, and belongs to the technical field of processing and extraction of soybeans. The technology comprises the following steps: immersing degreased soybean meal according to a material-to-water ratio of 5-10:1; adding ethanol to an immersion solution until the mass concentration of ethanol in the ethanol added immersion solution is 10%; hydrolyzing through adding superhigh temperature beta-glucosidase to the immersion solution at 90-120DEG C for 1-2h under slowly stirring; carrying out solid-liquid separation after the hydrolysis; extracting through adding 60-80% ethanol to the resulting solid precipitate; filtering the resulting extract solution by a film to obtain a permeation solution; and carrying out protein removal, reduced pressure concentration and drying on the permeation solution to obtain the isoflavone aglycone. The technology which utilizes enzymological characteristics comprising the high temperature resistance, the heat stability and the like of the superhigh temperature beta-glucosidase enables the superhigh temperature beta-glucosidase to be applied to the extraction and the preparation of the soybean isoflavone aglycone, so the production efficiency is improved, the production cost is reduced, and the obtained isoflavone aglycone is sugar-free isoflavone having a high absorptivity and a strong biological activity.

The invention provides a preparation method of a soybean sprout powder, wherein the method includes the steps: (1) under germination conditions, making soybean germinated; (2) crushing and pulping the obtained soybean sprouts, at the temperature of 40-45 DEG C, carrying out enzymolysis treatment for 2-3 hours, hydrolyzing soybean isoflavone glycoside contained in the soybean sprouts into soybean isoflavone aglycones; (3) adding a mixed solution of ethanol and ethyl acetate into the pulp obtained in the step (2), centrifuging to obtain an upper solution and soybean sprout dregs; and (4) removing the upper solution, carrying out vacuum drying on the obtained soybean sprout dregs and crushing, and thus obtaining the soybean sprout powder. According to the method provided by the invention, through removing the soybean isoflavone aglycones, gamma-aminobutyric acid with more content can be produced in the soybean sprout powder ultimately, the defect that conventional soybean sprouts and products thereof have the application range (especially application in the infants and children eating field) limited due to containing of soybean isoflavones as phytoestrogen is overcome, and thus the soybean sprout powder becomes a possible in the field of infants and young children foods.

The invention discloses a method for separating genistein from an isoflavone genin mixture, which is characterized by efficiently separating the genistein from the isoflavone genin mixture containing glycintein, genistein and glycitein by using ionic liquid or a binary mixed solvent containing the ionic liquid and other polar solvents as an extracting agent through a fractional extraction method. The method has the advantages of high separation efficiency, little solvent consumption, low production cost, safety, environmental protection, and the like.

The invention discloses a healthcare vinegar bean for assisting blood fat reduction and a preparation method thereof. The finished product of the vinegar bean is prepared from high-quality soybeans and Fujian old red rice vinegar through material selection, circular soaking in countercurrent liquid, draining, cooking, drying and packaging. The healthcare vinegar bean for assisting blood fat reduction, which is rich in high-activity soy isoflavone aglycone, reducing sugar, polypeptide, high-quality protein and organic acid, etc., is prepared through bioconversion on the basis of a synergistic effect of soybean endogenous beta-glucosidase and acid in the old red rice vinegar as well as beneficial microorganisms thereof. The prepared vinegar bean disclosed by the invention is good in taste, wherein the content of the soy isoflavone aglycone is improved by 25-30 times and the antioxidant capacity is enhanced (the free radical scavenging capacity is high and IC50 value is 3.5-5.0mg / g). Results of animal experiments show that the level of serum total cholesterol (TC) of a high-dosage group is reduced by at least 21.6%, the level of triglyceride (TG) is reduced by at least 28.9% and the level of high-density lipoprotein (HDL) is increased by at least 12.5%; the vinegar bean has obvious antioxidant and blood fat reduction assisting functions.

The invention discloses a method for preparing soy isoflavone aglycones and the application of the soy isoflavone aglycones to livestock breeding. The preparation method comprises the following steps of extracting defatted soy raw materials for many times under the assistance of ultrasonic waves by using an aqueous solution of ethanol and water, and mixing and centrifuging extract; adsorbing centrifugate by using a macroporous resin, extracting centrifuging precipitates, eluting the macroporous resin by using extract liquor, and collecting eluent; adding acids into the eluent, and performing refluxing extraction; concentrating the eluent, adding water, standing a mixed solution, and centrifugally collecting precipitates; dissolving the centrifugally collected precipitates, and performing crystallization and recrystallization; drying crystals to obtain the soy isoflavone aglycones. According to the method, soy isoflavones in two forms are separately extracted, pass through the macroporous resin in a centralized way, and are treated by the acids, so that the interference of components such as phospholipids and proteins is avoided, and the obtained soy isoflavone aglycones are high in extraction rate and purity and easy to industrially produce; when the products are used for livestock breeding, the growth of animals is promoted, the immunity can be improved, the egg yield and the milk yield can be improved, and the quality and the flavor of meat can be improved.

The invention relates to a production method of soybean isoflavone aglycone. An alkaline ethanol water as an extraction agent is subjected to enzyme hydrolysis conversion by beta-glucosidase to effectively obtain soybean isoflavone glycoside; and the soybean isoflavone glycoside is further treated by high purity ethanol to precipitate oligosaccharide, and subjected to ethyl acetate extraction and deionized water washing, so as to refine the soybean isoflavone glycoside and obtain a high purity product. The method can effectively increase extraction rate and reduce the preparation cost. The whole process does not use organic solvent that is toxic and harmful to the human body, and does not discharge acid or alkaline wastewater, so that the whole production process is green, efficient and low-cost, and has good application value.

The invention discloses a soy sauce rich in soybean isoflavone aglycone and a production process thereof. According to the method, multi-strain koji making of the soy sauce rich in the soybean isoflavone aglycone is subjected to process control, and aspergillus oryzae, bifidobacteria and halophilic lactic acid bacteria are used for joint koji making. The multi-strain joint koji-making comprises that in a koji-making beginning stage, 0.1%-0.5% of an aspergillus oryzae spore powder according to the koji material weight and 103-105 / g raw material of microcapsule-wrapped bifidobacteria are inoculated, and during primary koji turning, 103-105 / g raw material of the microcapsule-wrapped halophilic lactic acid bacteria are inoculated. Through synergistic effect of the three kinds of microorganisms in the process of koji making, the ratio of the bifidobacteria to the halophilic lactic acid bacteria in the finished koji is 15:1-1:1, plenty of beta-glucosidase and other rich enzyme systems are provided for a soy sauce mash fermentation stage, eventually, the content of the soybean isoflavone aglycone in the soy sauce is improved, the bioactivity of the soy sauce is increased, and the health of human bodies is promoted.

The invention discloses a method of preparing soybean isoflavone aglycone by catalyzing soybean isoflavone glycoside to hydrolyze through lactic acid. According to the method, 91.3% of glucoside type soybean isoflavone glycoside are used as raw materials, the food additive level lactic acid is used as a cytalyst, and the soybean isoflavone glycoside in the raw materials is hydrolyzed to be soybean isoflavone aglycone under certain pressure at a certain temperature, wherein the hydrolysis rate of the soybean isoflavone glycoside is 100%. The method is simple to operate, and more importantly, lactic acid can be used as the catalyst, so that the hydrolysis process is environmentally friendly, hydrolyzed products can be directly applied to soyabean health care products and functional foods without the needs of separating, and the problems of equipment corrosion, waste water pollution and poor edible product safety in a catalyzing process using mineral acid are solved. The invention is a practical technology applicable to industrialized production of the soybean isoflavone aglycone.

The invention relates to a method for preparing aglycone from soybean isoflavone glucoside. The method comprises the following steps: galli stomachichum corium powder is mixed with 0.2 milligram per liter phosphoric acid buffer solution or acetic acid buffer solution with a pH value between 3.0 and 7.0 according to the mass ratio of 1 to 3-10; the mixture is leached for 3 to 36 hours at a temperature of between 4 and 40 DEG C and then waste slag is centrifuged; supernatant is added with ammonia sulfate or ethanol, and precipitated galli stomachichum corium zymoprotein is dissolved into the 0.2 milligram per liter phosphoric acid buffer solution or the acetic acid buffer solution with a pH value between 3.0 and 7.0, and then galli stomachichum corium enzyme solution is obtained; enzyme, the soybean isoflavone glucoside and the buffer solution are mixed and reacted for 3 to 30 hours at a temperature of between 10 and 50 DEG C and with a pH value between 3.0 and 7.0; and the soybean isoflavone aglycone is extracted. The method overcomes the defects of large destructiveness, large pollution and poor purposiveness of the acid and alkali hydrolysis method on the aglycone and simultaneously overcomes the defect that the enzyme activity of the microbial enzyme hydrolysis method is generally low. The method has easy, simple and convenient technology, complete zymohydrolysis, high conversion and high edible safety, and is suitable for industrial production.

The invention provides a method for improving soy isoflavone conversion rate of a composite probiotics fermented soybean meal feed. The method comprises the following steps: uniformly stirring crushed soybean meal, water and composite probiotics, sealing up and fermenting so as to obtain the feed. The method adopts a microorganism solid fermentation process, the used raw materials do not need to be sterilized, the fermentation process is simple, the production cost is low, and the soy isoflavone aglycone activity is high. The fermented soybean meal feed provided by the invention is thick in fragrance, capable of greatly improve the feed intake of animals, golden yellow and floppy in texture, and the activity of the soy isoflavone after fermentation is greatly improved. By adopting the process method, the recycling rate of dry substances is high.

The invention belongs to the technical field of microorganisms, and provides lactobacillus delbrueckii and a soybean milk beverage obtained by fermenting the lactobacillus delbrueckii. The invention discloses lactobacillus delbrueckii MT772183 for converting soy isoflavone and an application of the lactobacillus delbrueckii MT772183, and particularly relates to lactobacillus delbrueckii MT772183 which is preserved in China Center for Type Culture Collection (CCTCC for short) with the preservation number of CCTCC NO: M 2020332 and the preservation date of July 20, 2020. The lactobacillus delbrueckii MT772183 disclosed by the invention has relatively strong antioxidant capacity, soybean isoflavone conversion capacity and aroma-producing and beany flavor-removing capacity. The lactobacillus delbrueckii MT772183 is used for soybean milk fermentation, so that the beany flavor of the soybean milk can be removed, the content of soy isoflavone aglycone in the product is increased, and the oxidation resistance of the soybean milk product is improved.

The invention provides a method for increasing the content of isoflavone aglycon in soybean paste, relating to a preparation process of the soybean paste and solving the problem that the content of isoflavone aglycon in the traditional soybean paste is lower. The method comprises the following steps of: (1) inoculating Aspergillus oryzae strains to carry out activation and amplified cultivation, so as to obtain a bacterial suspension with a spore density of 5*108cfu / ml; (2) mixing soybean and soybean germ in a certain proportion and adding water and soaking, draining and crushing into particles and cooking, cooling and inoculating, then moving into a yeast chamber and fermenting, and obtaining finished yeast when the activity of the beta-glycuronide in the yeast is more than 400U / g; and (3) crushing the finished yeast, adding water and salt in a certain proportion, mixing evenly and importing into a fermentation tank, and carrying out sealed fermentation at a constant temperature for 10-20 days. The total content of the isoflavone aglycon in the soybean paste made by the method of the invention is above 200microgram / g, which is much higher than the Daidzein content of 15-45microgram / g in the market soybean paste.

The invention discloses nutrition bread prepared by soy isoflavone microcapsules and a preparation method thereof with the view of solving influence of bitterness of soy isoflavone on product's flavor.The nutrition bread is prepared by flour, isoflavones microcapsules, active dry yeast, white granulated sugar, bread modifiers, salt, water, milk powder, plant oil and eggs with a one-time fermentation method. The isoflavones microcapsules are prepared by a complex coacervation method. By utilizing Arabic gum and gelatin as wall material, soybean isoflavone glycoside are prepared to be microcapsules. The nutrition bread prepared by soy isoflavone microcapsules retains biologically-active substance of soybeans and improves product nutrient compositions.The nutrition bread prepared by soy isoflavone microcapsules contains soy isoflavones with the lustrous surface and golden colors and tastes soft and elastic. Without bitterness of isoflavoues aglycone, inner holes are loosen and honeycombs are uniform and even.

The invention belongs to the field of biological feed, and relates to a fermentation method for effectively improving the content of soy isoflavone glycoside in soybean dreg feed. The method includesthe steps that lactobacillus plantarum is activated and cultured to obtain a lactobacillus plantarum fermentation seed solution; then a proper amount of cellobiase, glucose amylase and cane sugar areadded into soybean dregs and uniformly mixed to obtain a first-stage fermentation culture medium; aspergillus niger powder is added into the first-stage fermentation culture medium, the water contentand fermentation temperature are adjusted for first-stage bacterial enzyme collaborative fermentation, and a first-stage fermentation mixture is obtained; then the lactobacillus plantarum fermentationseed solution is inoculated in the first-stage fermentation mixture and uniformly mixed so as to obtain a second-stage fermentation mixture; second-stage anaerobic fermentation is carried out under asealing condition, and a finished product is obtained after fermentation is completed. Bacterial enzyme collaborative fermentation and aerobic and anaerobic step-by-step fermentation are used, the cheap soybean dreg raw materials are used, fermentation is thorough, the conversion degree of aglycone type soy isoflavone is high, the economic benefit is good, the palatability is good, and animals like to eat the feed.

The invention discloses a method for preparing isoflavone aglycone through isoflavone glucoside hydrolysis by malic acid catalysis. According the method, glucoside type isoflavone glucoside with the content being 92 percent is used as raw materials, food additive level malic acid is used as catalysts, at the certain temperature and pressure, the isoflavone glucoside in the raw materials is hydrolyzed into isoflavone aglycone, and the hydrolysis rate of the isoflavone aglycone reaches 100 percent. The method has the advantages that the process operation is simple, more importantly, edible malic acid is used as the catalyst, the hydrolysis is completely green and environment-friendly, hydrolysis products are directly used for soybean health-care products and function food without separation, and the problems of equipment corrosion, wastewater pollution and low edible product safety in the catalytic process when inorganic acid is used. The method belongs to the practical technology applicable to industrial isoflavone aglycone production.

The invention provides a process for purifying soybean milk and extracting soybean isoflavone aglycone, and belongs to the technical field of food processing. The process for purifying the soybean milk and extracting the soybean isoflavone aglycone comprises the following steps of: S1, inoculating a fermentation strain into the soybean milk for fermentation, so that soybean isoflavone glycoside is converted into the soybean isoflavone aglycone; and S2, flocculating and ultra-filtering the soybean milk treated in the step S1, adsorbing by using macroporous adsorption resin, eluting, and collecting eluent to obtain the soybean isoflavone aglycone. According to the process, glycoside type soybean isoflavone can be converted into aglycone type soybean isoflavone, and the yield of the aglycone type soybean isoflavone is improved.

The present invention provides hydrolyzing process with enzyme extracted from natural food material for preparing soybean isoflavone aglycone. The process includes the following steps: preparing soybean isoflavone glycoside extract, extracting hydrolase from natural food material, mixing soybean isoflavone glycoside and hydrolase in certain ratio and reacting at 30-65 deg.c and pH 3.5-6.5 for 1-48 hr to obtain soybean isoflavone aglycone and purifying soybean isoflavone aglycone product. The present invention has easy operation, high conversion rate, high yield and high soybean isoflavone aglycone product purity, and is suitable for industrial production.

The invention discloses a compound biological feed additive and a preparation method thereof. The preparation method comprises a step (1) of selecting aspergillus niger, lactobacillus plantarum, bacillus licheniformis, saccharomyces boulardii and trichoderma to prepare a compound probiotics leavening agent; a step (2) of making molasses, ammonium citrate dibasic, K2HPO4, KP2PO4, magnesium sulfate-water (1 / 7), manganese sulfate-water (1 / 1), ferrous sulfate, zinc sulfate, sodium selenite, lipoic acid, sodium acetate, VB1 and water into culture solution; a step (3) of mixing the leavening agent and the culture solution, and obtaining a compound probiotic fermented liquid; a step (4) of mixing and then inoculating bean pulp, corn, bran and soy isoflavone crude extract; and a step (5) of adjusting moisture and performing fermentation to obtain the compound biological feed additive. The preparation method is simple, the content of soy isoflavone aglycone and beneficial microorganisms and metabolites thereof in the obtained compound biological feed additive is high, and the compound biological feed additive is non-toxic and free of medicine resistance and side effect.

The invention discloses a preparation method of soybean isoflavone aglycone, and belongs to the technical field of food processing. The soybean isoflavone aglycone is prepared by adopting high-voltage pulse electric field coupling biological enzymolysis, and the preparation method mainly comprises the following steps: by taking soybean isoflavone glycoside as a raw material and aspergillus niger beta-glucosidase as a catalyst, treating with an auxiliary high-voltage pulse electric field technology at the electric field intensity of 5-25kV / cm and the treatment pulse number of 6-20; soybean isoflavone glycoside in the raw materials is hydrolyzed into soy isoflavone aglycone. The method has the characteristics that the soy isoflavone aglycone is prepared through high-voltage pulsed electric field coupling biological enzymolysis, the product conversion rate is increased, the reaction time is short, the energy consumption is low, and the method is suitable for industrial production. A quick and efficient new technology is provided for converting soybean isoflavone glycoside into aglycone, and a production way with higher additional value is provided for processing and utilization of soybean products.

The invention discloses a method for preparing soybean isoflavone aglycone. It comprises following steps: water bath refluxing and extracting, decompressing and condensing, washing in weak polar largeporous resin column, water and water- ethanol gradient, washing in polyamide column, water and water- ethanol gradient, refluxing and hydrolysis, defatting, extracting with hydrochloric acid- ethanol, purifying in silica gel column and getting soybean isoflavone aglycone. The invention is characterized by high- purity product, no pretreatment for raw material, reusable disslovant and column filling, saved cost and soybean saponin- containing side product.

Alveolar bone resorption, periodontal membrane loss, and gingival recession can be inhibited by administering 500 mg to 2000 mg per day of calcium, 10 mg to 40 mg per day of soy isoflavone aglycone, and vitamin D3 to persons having a tendency for decreased bone density, postmenopausal women, and periodontal disease patients in a maintenance phase; and even an extended period of administration provides a high degree of safety.