Method for industrially producing nattokinase by using chickpea
A technology of nattokinase and chickpea is applied in the biological field, which can solve the problems of odor and low enzyme activity, and achieve the effects of simple process, reduced loss of enzyme protein and increased economic added value.
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Embodiment example 1
[0021] 1. Solid fermentation
[0022] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 5-mesh granules, add nutrient soaking solution at a ratio of 1:1, adjust the pH value to 7.2, soak at 37°C for 24 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 8% Bacillus natto is inserted, the thickness of chickpea flour in the solid fermentation tank is 10cm, the initial water content is controlled at 50%, the initial pH is 7.2, and the culture temperature is 37°C, which is relatively The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.
[0023] 2. Extraction and separation
[0024] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to obtai...
Embodiment example 2
[0027] 1. Solid fermentation
[0028] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 8-mesh granules, add nutrient soaking solution at a ratio of 1:1.2, adjust the pH value to 7.2, soak at 40°C for 18 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 10% Bacillus natto is inserted, the thickness of chickpea flour in the solid fermentation tank is 15cm, the initial water content is controlled at 55%, the initial pH is 7.2, and the culture temperature is 37°C, which is relatively The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.
[0029] 2. Extraction and separation
[0030] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to ob...
Embodiment example 3
[0033] 1. Solid fermentation
[0034] Take 1kg of glucose and 1kg of lactose and add them to 1000L of distilled water to prepare a nutrient soaking solution. Now mechanically grind 500kg of chickpeas into 10-mesh granules, add nutrient soaking solution at a ratio of 1:1.5, adjust the pH to 7.2, soak at 45°C for 12 hours, and then sterilize with high-temperature steam at 110°C for 20 minutes. The temperature is lowered to about 40°C, 12% Bacillus natto is inserted, the thickness of the chickpea flour in the solid fermentation tank is 20cm, the initial water content is controlled at 60%, the initial pH is 7.2, and the culture temperature is 37°C. The humidity is 75%, and the fermentation time is 24h. After fermentation, post-ripen at 4°C for 12 hours.
[0035] 2. Extraction and separation
[0036] The fermented product is added into 0.9% physiological saline at a ratio of 1:10, mixed evenly, extracted for 12 hours, and filtered through a plate frame to obtain solid fermented cr...
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