39 results about "Zymase" patented technology

The invention relates to a fermentation enzymolysis technology, in particular to a production method for optimizing natural cheese essence by utilizing an electric field auxiliary technology. The method comprises the following steps: preheating milk, adjusting the pH value, adding trypsin and lipase, and uniformly mixing; and putting the obtained milk containing the enzyme into an electric field assisted reactor, carrying out electric field assisted fermentation enzymolysis under a stirring condition, and carrying out post-treatment on the obtained reaction product to obtain the cheese essence. By combining the electric field technology and the enzymolysis process, the reaction efficiency and the product quality are remarkably improved.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The invention belongs to the field of biological agriculture fermentation, and particularly relates to snakegourd fruit nutrition powder and a preparation method and application thereof.The snakegourd fruit nutrition powder is prepared by conducting primary subzero treatment on snakegourd fruit roots in liquid carbon dioxide, soaking the snakegourd fruit roots subjected to primary subzero treatment in egg yolk hydrolysate for treatment, soaking the snakegourd fruit roots subjected to hydrolysis egg yolk soaking in liquid nitrogen for secondary subzero treatment, and conducting secondary subzero treatment. Soaking the secondarily cryogenic trichosanthes kirilowii maxim roots in liquid carbon dioxide for three-time cryogenic treatment, and then inoculating a fermentation strain for fermentation, enzymolysis and drying. According to the fermentation method, the fermentation uniformity is good, the trichosanthes kirilowii maxim roots do not need to be crushed, and the problem that the trichosanthes kirilowii maxim roots are difficult to ferment due to the fact that raw materials are compact in structure, microbial inoculation and growth are limited, moisture and ventilation are uneven and the like can be solved by conducting subzero treatment on the trichosanthes kirilowii maxim roots three times in cooperation with egg yolk hydrolysate dipping treatment. The fermented feed liquid obtained by fermenting the trichosanthes kirilowii roots can be prepared into trichosanthes kirilowii nutrition powder, and the fermentation residues can be used as a pig feed additive.

The invention belongs to the technical field of dairy food preparation, and relates to a multi-layer milk skin and a preparation method thereof.The preparation method comprises the steps that firstly, fresh milk is subjected to ultrasonic-assisted fermentation and directional enzymolysis, and modified milk slurry rich in flavor precursor substances is prepared; then, a multi-layer structure is constructed in the mode of multi-round layered slurry laying and accurate temperature control superposition, and a gradient functional layer is formed; and finally, performing staged dynamic drying on the multi-layer blank body, and coating the multi-layer blank body with a multifunctional edible film coating liquid. According to the technology, a multi-layer structure with gradient is actively constructed, and the multi-layer taste of the product is achieved; meanwhile, through the cooperation of fermentation, enzymolysis and controlled Maillard reaction, the product is endowed with a compound flavor of interlaced delicate flavor, mellow flavor and scorch aroma; and the outer coating effectively prolongs the shelf life of the product. The technical defects of single structure, insufficient flavor, unstable texture and short shelf life of the traditional milk skin are overcome.

The utility model discloses a kind of fermentation equipment for beer production belongs to fermentation equipment technical field, including jar main body, the side of jar main body is equipped with auxiliary assembly, including cooling assembly, the side of cooling assembly is connected with the outer edge of jar main body, cooling assembly can cool the outside of jar main body, cooling assembly includes cooling cover, this fermentation equipment for beer production, the cooling assembly of the utility model is used in cooperation with power component, in the process of stirring can realize internal solution and fermentation enzyme fast mix, simultaneously in the process of fermentation, jar body center part and the solution close to jar body inner wall can be realized replacement, so that the solution in jar body can all be evenly contacted to the temperature replacement process of jar body outer cooling water, to realize the process of uniform cooling, avoid the condition that jar body core liquid is not easy to cool due to the jacket of jar body shell direct cooling jar body, shorten cooling time, improve the cooling efficiency of equipment.

The present invention provides a puffing composition containing starch derived from legumes and grains, which promotes puffing and imparts the viscoelasticity (tension) characteristic of the starch network. [Solution] A puffing composition containing starch derived from legumes and / or grains, and satisfying all of the following conditions (1) to (7). (1) The starch content is 3% by mass or more and 100% by mass or less on a wet mass basis. (2) The dry weight moisture content is 0% by mass or more and less than 150% by mass. (3) The dietary fiber content is 3.0% by mass or more and less than 40% by mass on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 100% by mass or less on a wet mass basis. (5) The ratio of [Value β] / [Value α] when measured by the following method a is between 0 and 100. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2).

Disclosed are systems and methods for producing renewable alcohols by fermentative processes using selected promoters that differentially regulate the expression of genes encoding fermentation enzymes during the propagation and production phases of the fermentative processes. These systems and methods are able to increase production efficiency and yield in the conversion of sugars to renewable alcohols by fermentation in microbes. This is accomplished by the use of novel nucleic acid sequences that act as genetic switches to differentially control gene expression based on extra cellular stress; namely, stresses relating to fermentation processes. These sequences present a novel method for controlling endogenous gene expression without the need for the addition of heterlogous chemicals or signaling molecules.

The invention discloses a preparation method of a lactic acid bacteria fermentation extract dairy product, and belongs to the technical field of dairy product processing. The method comprises the following steps: (1) mixing eclipta and glossy privet fruit according to a weight ratio of 1: (0.5-2), adding water, extracting, and concentrating to obtain an eclipta-glossy privet fruit extract; (2) mixing the skimmed milk with the herba ecliptae-glossy privet fruit extract, sterilizing, inoculating lactic acid bacteria, and fermenting until the pH value is 4.2-4.8 to obtain fermentation liquor; (3) sequentially carrying out two-step enzymolysis on the fermentation liquor through pepsin and trypsin to obtain enzymatic hydrolysate; (4) centrifuging the enzymatic hydrolysate, taking supernatant, enabling the supernatant to sequentially pass through ultrafiltration membranes with the molecular weight cut-off of 8kDa and 5kDa, and collecting components with the molecular weight of 5-8kDa; and (5) mixing the obtained components with the dairy product base material and the sweetening agent, homogenizing, and sterilizing to obtain the product. Through combination of fermentation, enzymolysis and ultrafiltration separation, active components in a specific molecular weight interval are enriched, and the prepared dairy product has the effects of inhibiting periodontal pathogenic bacteria and regulating inflammatory factors and can be used for daily prevention and adjuvant therapy of periodontitis.

The invention belongs to the technical field of feed enzymes, and particularly relates to a granulation method of glucose oxidase. The enzyme in the enzyme granules is glucose oxidase, is suitable for feed additives, and is beneficial to animal nutrition and health care. The enzyme powder prepared by mixing the raw materials containing glucoamylase, peach gum, calcium chloride and the like and then spray-drying the mixture has the advantages of partial immobilized enzyme, and the stability is improved. Meanwhile, the surfaces of the enzyme particles are coated with a solution containing xanthan gum and calcium glycinate, the positive reaction is promoted through the calcium glycinate, the effect of catalase in the intestinal tract is inhibited, and the acting effect of the glucose oxidase particles is further improved.

This invention discloses a laccase derived from *Coprinus gracilis*, its recombinant expression strain, and a highly efficient expression method, belonging to the fields of microbiology and bioengineering technology. Using *Aspergillus niger* MA70.15 as the experimental strain, this invention employs a random integration strategy to achieve pC3-P... citA -SP GlaA - lcc9‑ T trpC ‑pyrG The expression vector was integrated into the upstream region of the promoter of the host bacterium citrate synthase in the form of nine consecutive copies. To investigate the effects of microparticles and osmotic regulators in the fermentation medium on laccase production by recombinant Aspergillus niger, this invention added different types and concentrations of microparticles and osmotic regulators, resulting in a laccase activity of 1566.7 U / L in shake-flask fermentation of recombinant strain AnRcgL1 and 1961 U / L in a 1 L fermenter, successfully achieving efficient recombinant expression of laccase Lcc9 in Aspergillus niger.

The present application belongs to the field of microcapsule preparation, and relates to a kind of high all-trans carotenoid microcapsule and its preparation method.The preparation method of the high all-trans carotenoid microcapsule includes high-temperature melting of an oil phase containing carotenoid, carrier oil and emulsifier, shearing emulsification of the obtained carotenoid oil solution and wall material aqueous phase, and then spray drying after isomerization treatment of the obtained emulsion with Blakeslea trispora fermentation enzyme solution, to obtain the high all-trans carotenoid microcapsule.In the present application, the emulsion is subjected to isomerization treatment with Blakeslea trispora fermentation enzyme solution before spray drying, which can significantly increase the content of all-trans structure in carotenoid microcapsule, avoid the use of high-toxicity organic solvents in the production process, reduce the harmful factors to workers' health in the production process, improve product quality, and has wide application prospect.

The utility model is suitable for the technical field of soybean fermentation, and provides soybean fermentation enzymolysis equipment which comprises a box body, a rotating rod is rotationally mounted in the box body; a plurality of spiral frames are fixedly connected to the periphery of the rotating rod, the bottom of the box body is in an arc shape, and the spiral frames make contact with the bottom of the box body when rotating; two fixing pipes are fixedly installed in the box body and located above the spiral frame. A plurality of spray heads are fixedly mounted at the bottom of each fixed pipe; a movable frame is slidably mounted in the box body and located above the fixed pipe. According to the soybean fermentation and enzymolysis equipment provided by the scheme, impurities and wizened soybeans can be screened and discharged, the situation that the impurities and the wizened soybeans influence soybean fermentation and enzymolysis is avoided, the soybeans butted to the bottom can be overturned upwards, the soybeans are conveniently stirred, the soybeans are fully contacted and mixed with enzyme, the soybeans can be fully subjected to fermentation and enzymolysis, and the soybean fermentation and enzymolysis efficiency is improved. And the fermented and enzymolyzed soybeans can be conveniently guided out through the discharge hopper.

The invention relates to the field of synthetic phospholipids, and discloses a method for preparing phosphatidyl ethanolamine synthetic phospholipids under catalysis of phospholipase D. The method comprises the following steps: A, completely dissolving PC in an organic solvent to obtain a PC solution; b, adding ethanolamine into the buffer solution, and adjusting the pH value in an ice bath; c, mixing a metal salt solution with phospholipase D to obtain a fermentation enzyme solution, pouring a buffer solution containing ethanolamine, and uniformly mixing to obtain a water phase; d, mixing the PC solution with a water phase to uniformly disperse PC, and carrying out hydrolysis reaction to obtain a PE crude product reaction solution; e, standing for layering to obtain a water layer, extracting the water layer, and concentrating the obtained organic layer to obtain a PE crude product concentrate; f, refining to obtain a PE crude product I; g, performing column chromatography separation and vacuum concentration to obtain a PE crude product II with the purity not lower than 98%; f, drying to obtain a PE finished product. The method is simple in process, good in enzyme specificity, mild in reaction condition, environment-friendly, high in yield and beneficial to large-scale production of enterprises.

The present application belongs to the field of biotechnology, and particularly relates to a method for preparing a compound pentapeptide with lipid-lowering and glucose-lowering functions by using enzymolysis-fermentation-enzymolysis technology and application thereof. The present application provides a compound pentapeptide with lipid-lowering and glucose-lowering functions, which is obtained by specifically combining soybean, highland barley, mulberry leaves, ginseng and tricholoma matsutake, and can synergistically improve the lipid-lowering and glucose-lowering effects. In addition, the present application also provides a scheme for preparing polypeptides by using the triple biotransformation technology of enzymolysis-fermentation-enzymolysis combined process, which is beneficial to decomposing plant macromolecular substances into small molecular nutrient components which are easy to absorb, and simultaneously extracting the five-dimensional plant compound pentapeptide with glucose-lowering and lipid-lowering functions, thereby improving the biological activity and functionality of the compound pentapeptide, and providing high-quality raw materials for the prevention and treatment of diabetes and hyperlipidemia. Therefore, the technical scheme of the present application has the advantages of safety and reliability, good effect and no side effects.

The application provides a preparation method of functional protein for shrimp feed and the functional protein and application, wherein the steps of the preparation method of the application include three steps of raw material compounding, fermentation and enzymolysis and post-treatment. The raw material compounding is uniformly mixing composite plant protein raw materials containing corn gluten meal, cottonseed protein and peanut meal to obtain a mixture; the fermentation and enzymolysis is inoculating composite bacteria liquid containing lactobacillus plantarum and bacillus subtilis into the mixture, adding composite enzyme preparation containing protease, phytase, pectinase, hemicellulase and cellulase, and then performing solid-state fermentation and enzymolysis after adjusting the moisture content of the material to obtain a fermentation product; and the post-treatment is drying and crushing the fermentation product to finally obtain the functional protein synergized by bacteria and enzymes. Adding the prepared functional protein to low-fish meal shrimp feed can reduce the inhibition of protein synthesis and metabolism of shrimp caused by low-fish meal feeding, improve the intestinal digestion capacity of shrimp and the antioxidant level of the body, and thus optimize the overall growth performance of shrimp.

The invention provides a preparation method of a brown sugar fermentation product capable of improving saline-alkaline resistance of crops as well as a product and application of the brown sugar fermentation product. The method comprises the following steps: mixing brown sugar, fermentation enzyme and a buffer solution, inoculating zymophyte to perform two-stage fermentation, performing solid-liquid separation, and collecting liquid to obtain the brown sugar fermentation product, the fermentation enzyme comprises any one or a combination of at least two of cellulase, amylase or protease; the zymophyte comprises any one of bacillus subtilis, bacillus licheniformis or bacillus amyloliquefaciens or a combination of at least two of the bacillus subtilis, the bacillus licheniformis and the bacillus amyloliquefaciens. The brown sugar fermentation product prepared by the method disclosed by the invention can obviously improve the biomass of crops, improve photosynthesis and moisture state, maintain salt ion balance and relieve oxidative stress induced by salt and alkali.

This invention relates to a recombinant Bacillus subtilis strain producing high-activity β-galactosidase and its application. The recombinant Bacillus subtilis strain uses Bacillus subtilis WG600 as the host strain, derived from... Enterobacter Using sp. β-galactosidase as the target gene, through the promoter (P) phrE Synergistic optimization of the NCS sequence (glnA-30bp, MLD42) and 5'-UTR (UTR13, UTR4, UTR7) enabled the fermentation enzyme activity of Ensp-β-galactosidase in Bacillus subtilis to reach over 500 U / mL, with a maximum of 584.2 U / mL. Compared with existing technologies, the enzyme activity has been greatly improved, representing the highest level of enzyme activity for β-galactosidase production in Bacillus subtilis, which can meet the demand for high-activity enzymes in industrial production.

The application discloses a kind of yeast black tea products and process method for preparing by double biological enzyme fermentation, which includes the process steps of picking and removing impurities of fresh leaves, light heat wilting, light heat steam biological fermentation, enzyme oxygenation kneading, deagglomeration double enzyme biological fermentation, hot air aroma extraction initial baking and vacuum freeze drying etc.The yeast black tea with higher fermentation enzymolysis power can be prepared by process optimization, which has strip shape, red leaves, sweet aroma, the activity of tea polyphenol oxidase (ppo) is kept at 1.5-2 U / G, and can drive other plant leaves to carry out mixed fermentation enzymolysis reaction, to make high-quality composite black tea, which has wide application prospect in the field of fermentation composite black tea.

The application discloses a preparation method of oil-tea camellia seed oil with nut aroma, and comprises the following steps: 1) pretreating oil-tea camellia seed shells and oil-tea camellia fruits to obtain a fermentation substrate; 2) preparing a fermentation medium containing the oil-tea camellia seed shells and the oil-tea camellia fruits; 3) yeast fermentation: inoculating yeast into the fermentation medium to perform fermentation, the fermentation time is 36-42 hours, and a fermentation product is obtained; 4) enzymatic fermentation: adding glucose oxidase into the fermentation product to perform enzymatic hydrolysis and deglucose treatment, the enzymatic hydrolysis and deglucose treatment is accompanied by continuous fermentation of the yeast, the enzymatic hydrolysis and deglucose treatment time is 24-30 hours, and a fermentation enzymolysis liquid is obtained; and 5) cold pressing: drying and steaming the fermentation enzymolysis liquid and then performing cold pressing to obtain the oil-tea camellia seed oil. The method of first adopting yeast fermentation and then adopting glucose oxidase enzymolysis makes the content of tetramethylpyrazine in the prepared oil-tea camellia seed oil reach 2120 ug / mL, gives the oil-tea camellia seed oil very strong nut aroma, and improves the flavor quality of the oil-tea camellia seed oil.

This invention belongs to the field of sweet tea technology, and discloses a method for extracting crude extracts of sweet tea polysaccharides. The invention first disrupts the internal structure of the tea by steaming, creating pores. Then, beneficial bacteria and enzymes are introduced into these pores for fermentation and enzymatic hydrolysis, fully releasing the stevia polysaccharides. Subsequently, a supercritical extraction method is used for further extraction. A composite material is then used for preliminary decolorization and impurity removal, resulting in a high-yield crude extract of sweet tea polysaccharides.

The utility model discloses a fermentation enzyme feeding control device for kitchen perishable garbage treatment, and relates to the technical field of kitchen perishable garbage treatment. The feeding mechanism comprises a storage unit; the weighing unit is arranged on the right side of the storage unit and comprises a mounting frame, a fixing block is fixedly mounted in a top plate of the mounting frame, a weighing sensor is fixedly mounted at the top of the fixing block, four sliding columns are slidably mounted in the fixing block in a penetrating mode, and a pressing plate is fixedly mounted at the top ends of the sliding columns. The suction pump operates to suck out gas generated by fermentation in the fermentation tank of the fermentation device through the gas inlet pipe, and the gas is conveyed into the collecting device or the filtering device through the exhaust pipe, so that pressure accumulation is prevented, it is ensured that the fermentation tank operates under the safe pressure, and equipment damage or potential safety hazards caused by too large pressure are avoided; meanwhile, emission of peculiar smell can be reduced, and the working environment and the surrounding air quality are improved.

This invention relates to the field of food processing technology, specifically to a method for preparing direct-packaged egg white fermented bean curd using a compound fermenting agent. The method uses fresh egg white as the raw material for preparing the fermented bean curd base. Salt is added and mixed thoroughly, then heated to solidify and cut into pieces to obtain egg white fermented bean curd bases. A special compound fermenting agent is then attached to the prepared fermented bean curd bases and seasoned to obtain a fermentation-ready body. The compound fermenting agent includes Aspergillus oryzae fermentation enzyme solution, Mucor arvensis fermentation enzyme solution, and halophilic Bacillus fermentation enzyme solution. The fermentation-ready body is then fermented to obtain egg white fermented bean curd. The prepared egg white fermented bean curd exhibits a solid-like behavior, moderate viscosity and hardness, a delicious flavor, and a high content of flavor compounds such as esters and aldehydes, possessing a flavor and texture similar to traditional fermented bean curd.

The utility model relates to the technical field of solid-state fermentation enzyme preparations, in particular to solid-state fermentation enzyme preparation production equipment with an air filtering function. The utility model provides solid-state fermentation enzyme preparation production equipment with an air filtering function, which comprises a fixed frame, a fermentation tank, a feed pipe, a discharge piece, a motor, a rotating piece I and the like, the fermentation tank is connected to the middle of the fixed frame, the feed pipe is arranged on the left side of the top of the fermentation tank, and the discharge piece is connected to the left side of the lower part of the fermentation tank; a motor is mounted at the top of the fermentation tank, an output shaft of the motor rotatably penetrates through the inside of the fermentation tank and is connected with a first rotating part, and the filter assembly is arranged in the fermentation tank. Through the design of the filtering piece, the filtering pipe, the motor and the second rotating piece, impurities, including dust, microorganisms, molds and the like, in air can be effectively filtered, and it is ensured that the air entering the fermentation tank reaches the qualified clean standard.

The invention discloses a preparation method and application of a natural coloring agent based on cuttlefish ink. The method comprises the following steps: performing liquid fermentation on cuttlefish ink through salt-tolerant lactobacillus and pichia pastoris, and then performing coupling reaction with catechin or procyanidine under the catalysis of laccase to form a cuttlefish melanin-polyphenol covalent complex; and mixing with sodium alginate, low-ester pectin and the like, inducing by calcium and potassium ions to form nano-micelles, and finally homogenizing, degassing and concentrating to obtain the natural coloring agent. The core of the method is that through a fermentation-enzyme coupling-nano embedding synergistic process, the structural stability, dispersity and processing tolerance of the cuttlefish melanin are remarkably improved. The prepared coloring agent shows excellent stability under the conditions of heat treatment, high salinity, acidity and illumination, can be applied to plant meat products to realize frying and baking coloring and internal tissue toning, has a color retention rate of 95% or above, and has a good application prospect.

The invention relates to the technical field of soybean meal fermentation, and discloses a soybean meal bacillus mixed fermentation enzyme production method, which comprises the following steps: S1, strain selection; s2, high-density fermentation; s3, preparing a complex microbial inoculant; s4, preparation and preservation; s5, crushing the soybean meal substrate; s6, pretreating a soybean meal substrate; s7, performing sterilization; s8, soybean meal fermentation; s9, extracting an enzyme preparation; s10, drying the fermented soybean meal; according to the scheme, three substrates, namely protein, starch and cellulose, are efficiently and specially attacked by a plurality of strains respectively, the degradation bottleneck problem caused by a single enzyme system or an incomplete enzyme system is solved, so that macromolecular substances of the soybean meal are decomposed more thoroughly and quickly, and residues after enzyme are extracted by adopting a two-stage countercurrent extraction technology, so that the yield of the soybean meal is improved. The probiotic feed additive is rich in mycoprotein, small peptide and incompletely degraded fiber, so that the probiotic feed additive with high quality can be prepared after simple drying, and resource utilization of by-products is realized.

The invention relates to the technical field of plant deep processing and biological fermentation, and discloses a method for preparing a micro-molecular peptide nutrient solution based on four-stage fermentation of roselle. Carrying out enzyme digestion anaerobic fermentation, and cracking plant fibers of the roselle fruits by utilizing a compound enzyme digestion agent; performing neutral compound fermentation; and high-temperature curing and stabilizing: performing thermal cracking and stabilizing treatment on the product under high-temperature and pressurization conditions. The invention also provides the micro-molecular peptide nutrient solution prepared by the method, and through the synergistic effect of the four-stage process, the problems of low roselle raw material utilization rate, insufficient macromolecular cracking, low product activity and easy precipitation in the traditional process are solved. The second-stage enzyme digestion step improves the extraction rate of active substances such as total flavonoids; high-temperature and high-pressure treatment in the fourth section efficiently degrades macromolecular peptide chains into micro-molecular peptides, and superoxide dismutase keeps high activity; meanwhile, the final product is highly uniform in physical property and free of precipitation.

The invention discloses a method for preparing linear maltohexaose, and belongs to the technical field of functional sugar production. The invention provides a method for comprehensively preparing straight-chain maltohexaose, which achieves the purposes of fully utilizing a substrate and improving the substrate conversion rate and the maltohexaose content through a method of combining straight-chain maltohexaose generating enzyme with debranching enzyme and metal ions for synergistic reaction and subsequently utilizing yeast to ferment enzymatic hydrolysate. The substrate conversion rate of the prepared linear maltohexaose is larger than or equal to 99%, the maltohexaose proportion in the reaction liquid after yeast fermentation is larger than or equal to 70%, and the method has the advantages of being low in production cost, short in consumed time, simple in operation step, high in product quality and the like and has good industrial application prospects.

The invention provides a method for preparing ginsenoside CK through a multi-enzyme system, and relates to the field of biological enzyme method preparation of active substances. The method comprises the following steps: constructing genetically engineered bacteria capable of heterologously expressing two glucosidase, wherein a synthetic gene sequence of glucosidase A is selected from a gene sequence of glucosidase of Alaska sphingosine box bacteria; the synthetic gene sequence of the glucosidase B is selected from the gene sequence of glucosidase of paenibacillus mucilaginosus; the glucosidase A is used for converting Rb1, Rb2 and Rc in a substrate into Rd and converting Rd into F2, and the glucosidase B is used for converting F2 into CK; after two recombinant bio-enzymes are obtained through fermentation, a raw material containing diol ginsenoside is used as a substrate for fermentation and enzymolysis; and heating, filtering, removing enzyme, cooling and crystallizing. The method is low in raw material dependence, high in utilization rate, short in conversion time, high in conversion efficiency, high in product purity after conversion, free of separation and purification operation and suitable for large-scale industrial production.

The invention provides an alginate lyase mutant. The amino acid sequence of the alginate lyase mutant is as shown in SEQ ID NO: 1 or SEQ ID NO: 3. Compared with wild-type alginate lyase, the alginate lyase mutant disclosed by the invention can be efficiently expressed, the optimal catalysis condition of the alginate lyase mutant is not changed, but the fermentation enzyme activity in the process of synthesizing alginate oligosaccharide by catalyzing sodium alginate by enzyme can be improved by 63.3% at most, so that the alginate lyase mutant is more suitable for industrial production of synthesizing alginate oligosaccharide by an enzyme method.