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33results about How to "Retain enzyme activity" patented technology

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Magnetic composite microsphere immobilized laccase and preparation method thereof

InactiveCN102206624AAvoid chemical damageFacilitate recycling and reuseOn/in inorganic carrierChemistryCarbonyl group

The invention relates to a magnetic composite microsphere immobilized laccase and a preparation method thereof, and belongs to the field of environmental microbiology. In the immobilized laccase, metal-chelated magnetic composite microspheres are taken as a carrier, and laccase is immobilized on the carrier through coordination bonding action. The preparation method comprises two steps of: preparing the carrier, namely synthesizing magnetic ferroferric oxide nanoparticles by using a chemical precipitation process, preparing core-shell magnetic silica by taking the nanoparticles as cores through a sol-gel method, grafting polymer containing carbonyl or amino on the surface of the magnetic silica by taking gamma-chloropropyltrimethoxysilane as a medium, and preparing a functional carrier capable of immobilizing the laccase by chelating transition metal ions (such as Cu2+. Zn2+, Ni2+ or Co2+); and immobilizing the laccase, namely performing coordination adsorption of the laccase on the surface of the carrier, washing, and drying to obtain the finished product of immobilized laccase. The immobilized laccase prepared by the method has high stability and activity and quick magnetic response, is easily recovered from a reaction system and can be repeatedly used; and the preparation process is simple and the cost is low.

Owner:BEIJING NORMAL UNIVERSITY

Mixed enzyme production process by solid fermentation of fruits and vegetables and microorganisms

InactiveCN104839638ARetain enzyme activityRetain non-enzyme active ingredientsFood preparationEnvironmental resistanceMicroorganism

The present invention discloses a mixed enzyme production process by solid fermentation of fruits and vegetables and microorganisms and the production process includes the following steps: step one, washing and cleaning fresh fruits and vegetables; step two, juicing the cleaned fruits and vegetables using a juice extractor and obtaining the fruit and vegetable juice and the fruit and vegetable residue; step three, adding water content adjusting raw materials according to different water content of the obtained fruit and vegetable residue to adjust the water content of the fruit and vegetable residue, and mixing the above materials evenly to obtain a base material; step four, putting the step three obtained base material into a fermentation bottle to conduct sterilization; step five, cooling the sterilized fruit and vegetable base material to room temperature, and inoculating microorganism liquid strains to conduct solid fermentation; and step six, after the end of solid fermentation, blending the obtained fruit and vegetable juice into the solid fermented materials, conducting low temperature drying, and thereby obtaining the fruit and vegetable and microorganism mixed enzymes containing both fruit and vegetable enzymes and microbial enzymes. The mixed enzymes can not only fully preserve the enzyme activity of fruits and vegetables, but also obtain the enzyme ingredients of microorganisms, and in addition, the production process can also achieve the full advantage of the entire fruits and vegetables, does not produce any waste, and is ecological and environmental protective.

Owner:杭州德润全健康产业发展有限公司

Black garlic as well as fermentation process thereof

InactiveCN103564374ARetain enzyme activityPromotes enzymatic browningMulti-step food processesFood ingredient functionsReducing sugarFlavor

The invention relates to the technical field of the food deep processing and particularly relates to black garlic as well as a fermentation process thereof. The fermentation process of the black garlic comprises the following steps of freezing fresh garlic sections at a freezing temperature being -10 DEG C to -40 DEG C for less than 48 hours; and fermenting through two stages, wherein constant-temperature fermentation is carried out for 2-10 days at the first-stage fermentation temperature being 10 DEG C-50 DEG C, and the constant-temperature fermentation is carried out for 4-12 days at the second-stage fermentation temperature being 70 DEG C-90 DEG C. According to the fermentation process disclosed by the invention, the content of substances such as reducing sugar, total phenols and amino acid in the garlic can be greatly increased without adding any additive, and the black garlic fermentation period is shortened, so that the whole fermentation process can be completed in only 8-14 days; the obtained black garlic has characteristics of being good in flavor, elastic in texture, high in nutritional ingredient, high in safety, easy to store, and the like.

33results about How to "Retain enzyme activity" patented technology

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