Preparation method and use of low-molecular weight beta-glucan
A low molecular weight, glucan technology, applied in beer brewing, fermentation and other directions, can solve the problems of product turbidity, high viscosity, β-glucan purification, etc., and achieve the effect of reducing molecular weight, reducing diabetes, and improving purity
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Embodiment 1
[0018] Example 1 A preparation method of low molecular weight β-glucan
[0019] Prepare a 2% aqueous solution of commercially available food-grade oat β-glucan with a β-glucan content of about 70% (Hangzhou Zhongzhi Kang Mushroom, 70% purity), and dissolve it in a water bath at 70-80°C. Then cool to 37-55°C, add endo-β-glucanase (Genencor, cellulase) to treat for 0.5-4h, monitor viscosity (2%, <100cp) and molecular weight (10KDa-100KDa), add activated carbon Decolorize for 1 hour, filter to remove activated carbon, collect dextran with a molecular weight of 10KDa-100KDa with an ultrafiltration membrane, and freeze-dry to obtain a low molecular weight β-glucan product with a purity of about 95%.
Embodiment 2
[0020] Example 2 A preparation method of low molecular weight β-glucan
[0021] Prepare a 2% aqueous solution of commercially available food-grade oat glucan with a β-glucan content of about 98% (Shanghai Wandao, 98% purity), dissolve it in a water bath at 70-80°C, and then cool it to 37 -55°C, add endo-β-glucanase (Genencor, cellulase) to treat for 0.5-4h, monitor viscosity (2%, <100cp) and molecular weight (10KDa-100KDa), and collect molecular weight with ultrafiltration membrane The 10KDa-100KDa glucan is lyophilized to obtain a low molecular weight β-glucan product with a purity of 98%.
Embodiment 3
[0022] Example 3 Application of low molecular weight β-glucan in beer
[0023] Prepare high-purity low-molecular-weight β-glucan into a 10% transparent solution, add it to beer (Tsingtao Brewery, wheat concentration 8°P, Shanghai Songjiang), and make the concentration of low-molecular-weight β-glucan in the beer reach 0.5g / L, 1 g / L, 2 g / L, 4 g / L, 6 g / L, after 15 days of storage at room temperature, it was found that the transparency of the beer remained unchanged, the chroma was in line with the national standard, the beer tasted thick and fragrant, and the beer's ability to hold foam Increase.
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