Modification method of dietary fiber and prepared product

A dietary fiber and modification technology, which is applied to the modification method of plant dietary fiber and its products, can solve the problem of insufficient utilization of fiber, and achieve the effects of small particles, wide sources and short enzymatic hydrolysis time.

Active Publication Date: 2015-07-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a large number of cumin planted in our country, but they are only used to process spices, and the fiber contained in cumin is not fully utilized.

Method used

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  • Modification method of dietary fiber and prepared product
  • Modification method of dietary fiber and prepared product
  • Modification method of dietary fiber and prepared product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Effect of laccase hydrolysis pH on lignin degradation effect

[0037] Take cumin dietary fiber (see Figure 4(a)) and sodium acetate buffer solution with pH 4.5, 5.5, 6.5, 7.5 and 8.5 and mix them at a ratio of 1:10 (g / mL). After adding laccase at 20U / g, pour it into a vacuum packaging bag and seal it; put the sample into an ultra-high pressure device, treat it at 400MPa and 25°C for 15 minutes, and heat the obtained enzymatic hydrolyzate in a boiling water bath for 15 minutes to inactivate the enzyme activity. Centrifuge, remove the supernatant, dry and pulverize the obtained precipitate, and measure the lignin content.

[0038] The lignin content was determined according to the method of Claye (1996) et al. The specific steps are:

[0039] Accurately weigh 5g sample (the weight is denoted as W 1 ) mixed with 0.2M phosphate buffer (pH 7.0) at a ratio of 1:10 (w / v), stirred and extracted at room temperature for 2 hours, the mixture was centrifuged at 3000g ...

Embodiment 2

[0048]Embodiment 2, the impact of laccase enzyme and substrate concentration ratio (E / S) on lignin degradation effect

[0049] According to Example 1, only the enzymatic hydrolysis pH was fixed at 6.5, and the enzyme-to-substrate concentration ratio (E / S) was replaced with 5, 10, 15, 20, 25 and 30 U / g, and the lignin content was calculated.

[0050] The results obtained are shown in Table 2. It can be seen from the table that when the E / S is 15U / g, the lignin content is the lowest, which is 10.08%. Compared with the control group, the lignin content is reduced by 13.83%.

[0051] Table 2. Effect of E / S on lignin degradation effect

[0052]

[0053]

[0054] Note: Different letters (a, b, c) in the same group indicate significant difference (P<0.05).

Embodiment 3

[0055] Embodiment 3, the impact of laccase enzymolysis temperature on lignin degradation effect

[0056] According to Example 1, the enzymolysis pH was fixed at 6.5, the E / S was fixed at 15 U / g, the enzymolysis temperature was replaced with 20, 30, 40, 50 and 60°C, and the lignin content was calculated.

[0057] The obtained results are shown in Table 3. It can be seen from the table that the lignin content in the cumin dietary fiber increases first and then decreases with the increase of the enzymatic hydrolysis temperature. The enzymatic hydrolysis temperature continued to increase, and the lignin content increased.

[0058] Table 3. Effect of enzymatic hydrolysis temperature on lignin degradation effect

[0059]

[0060] Note: Different letters (a, b, c, d) in the same group indicate significant difference (P<0.05).

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Abstract

The invention provides a modification method of a dietary fiber. The method comprises the following steps: (1) uniformly mixing cumin dietary fiber with buffer liquid of which a pH value is 4.5-8.5; adding laccase and putting into a super-pressure device; performing enzymolysis for 5-55 minutes at the temperature of 20-60 DEG C; heating modified enzyme in a boiling water bath and activating, centrifuging and performing dry precipitation; (2) uniformly mixing a product obtained in the step (1) with sodium acetate buffer liquid of which a pH value is 4.5-6.5 after the product is precipitated and pulverized, adding cellulose according to the concentration rate of enzyme and a substrate of 30-330U/g and pouring into a vacuum packaging bag and sealing; putting a sample into the super-pressure device, setting the pressure of the super-pressure device to be 0.1-400MPa and performing enzymolysis at the temperature of 45-65 DEG C. The dietary fiber has wide sources of raw materials, and is low in cost and high in security; by adopting a super-pressure assisted enzyme method, the dietary fiber is modified, and the enzymolysis time is short, so that the dietary fiber has more content of the soluble dietary fibers and relatively high in modification efficiency; with only the devices such as the super-pressure device, a centrifugal machine and the like, the process is simple and the industrialization is easily realized.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for modifying plant dietary fiber and a product thereof. Background technique [0002] Cumin (Cuminum cyminum), an annual or biennial herb of the Umbelliferae genus Cumin, is the second largest spice crop in the world except pepper, and is also a traditional medicinal and edible plant with high nutritional value. According to traditional medicine, cumin is pungent in taste and warm in nature. It has the effects of refreshing the brain and opening the veins, reducing fire and calming the liver, dispelling cold and dehumidification, regulating qi and appetizing, and has significant curative effects on stomach cold, abdominal pain, and indigestion. In addition, cumin is also a natural raw material for the food industry. It is rich in nutrients and contains essential oils, oleoresins, proteins, polyphenols, flavonoids and trace minerals, etc., and is rich in dietary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308
Inventor 木泰华马梦梅张苗陈井旺孙红男
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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