Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of allergen-free oat beta-glucan

A glucan and allergen technology, which is applied in the field of preparation of allergen-free oat beta-glucan, can solve the problem of not considering that oat contains gluten allergen and the like

Active Publication Date: 2015-07-15
GUANGZHOU SINOCON FOOD CO LTD
View PDF6 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007]At present, most domestic patents on the extraction of oat β-glucan focus on the purity and extraction rate of oat β-glucan, or focus on the comprehensive utilization of oat , while ignoring the influence of molecular weight on the physiological function of oat β-glucan, and also not considering the problem of oat containing gluten allergens

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1Kg of 40 mesh oat bran was microwave-dried for 10 minutes under a microwave power of 20 kW, and then the dried oat bran was subjected to supercritical carbon dioxide extraction to remove the oat fat, leaving the oat fat ≤0.5%. The extraction conditions were: extraction pressure 10 MPa, extraction temperature 35℃, extraction time 2h, flow rate is 2500L / h, add water to the oat bran after degreasing according to the ratio of material to liquid 1:10, then add 1.0% amylase, at temperature 95℃ 、Enzymatic hydrolysis under the condition of pH=6 for 2h, then reduce the temperature to 50℃, add 1.5% glucoamylase, enzymatically hydrolyze under the condition of pH=4 for 0.5h, then adjust the solution to pH=10, at 80℃ The oat β-glucan in oat bran was extracted under the following conditions, and the extraction time was 0.5h. Adjust the pH of the extracted oat β-glucan solution to 4.5, and let it stand for 5 hours to precipitate the protein in the oat bran. The resulting precipitate s...

Embodiment 2

[0033] 30kg of 60 mesh oat bran was continuously microwave dried for 15 min under the condition of microwave power of 40 kW, and then the dried oat bran was subjected to supercritical carbon dioxide extraction to remove the oat fat, leaving the oat fat ≤0.5%. The extraction conditions were: The extraction pressure is 35 MPa, the extraction temperature is 40°C, the extraction time is 1.5h, and the flow rate is 3000 L / h. Water is added to the oat bran after the fat is removed according to the ratio of material to liquid 1:15, and then 2.4% amylase is added , Enzymatic hydrolysis under the conditions of 90℃ and pH=7 for 1.5h, then reduce the temperature to 50℃, add 2% glucoamylase, enzymatic hydrolysis under the condition of pH=4.5 for 1h, then adjust the solution to pH=10 , Extract oat β-glucan from oat bran at a temperature of 90℃, and the extraction time is 1 h. Adjust the pH of the extracted oat β-glucan solution to 4.5, let it stand for 8 hours to precipitate the protein in t...

Embodiment 3

[0036] 100kg of 80 mesh oat bran was continuously microwave dried for 40 minutes under the condition of microwave power of 60 kW, and then the dried oat bran was subjected to supercritical carbon dioxide extraction to remove the oat fat, leaving the oat fat ≤0.5%. The extraction conditions were: The extraction pressure is 45MPa, the extraction temperature is 50°C, the extraction time is 2h, and the flow rate is 4000 L / h. Water is added to the oat bran after the oil is removed at a ratio of 1:20, and then 3% amylase is added. Enzymatic hydrolysis under the conditions of 90℃ and pH=7 for 1h, then lower the temperature to 50℃, add 3% glucoamylase, and hydrolyze under pH=5 for 2h, then adjust the solution to pH=10, The oat β-glucan in oat bran was extracted at 90℃, and the extraction time was 4 h. Adjust the pH of the extracted oat β-glucan solution to 4.5, and let it stand for 12 hours to precipitate the protein in the oat bran. The resulting precipitate suspension is centrifuged ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of allergen-free oat beta-glucan. The preparation method comprises the following steps: (1) microwave drying; (2) carbon dioxide supercritical extraction; (3) amylase hydrolysis; (4) glucoamylase hydrolysis; (5) alkali extraction; (6) isoelectric point protein precipitation; (7) centrifugal separation to collect the supernate; (8) protease hydrolysis; (9) flocculant precipitation; (10) centrifugal separation to collect the supernate; (11) membrane separation; (12) vacuum condensation; (13) alcohol precipitation; (14) centrifugal separation to collect the precipitate; (15) vacuum drying. The oat beta-glucan extracted from oat bran does not contain any allergen, has the advantage of high purity, and has a specific molecular weight.

Description

technical field [0001] The invention belongs to the technical field of oat deep processing, in particular to a preparation method of allergen-free oat β-glucan. Background technique [0002] In recent years, food allergy has become a food safety issue that has attracted widespread attention. According to the report of the Food and Agriculture Organization of the United Nations (FAO 1995), there are 8 types of food that often cause allergic reactions, accounting for more than 90% of all food allergens, and grains are such One of the eight major allergens. Cereal allergens mainly include wheat, barley, rye, and oats, which can cause people to develop celiac disease, a chronic inflammatory disease of the small intestine in which gluten intake causes malabsorption of various nutrients. People with celiac disease can develop serious complications if they are not treated with a strict gluten-free diet. [0003] Gluten-free foods are defined according to the Codex Standard for Fo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/08
CPCY02P20/54
Inventor 吕振岳许祝辉高彦祥曾洲华伍尤文
Owner GUANGZHOU SINOCON FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com