A kind of flax degumming liquid and preparation method thereof
A flax degumming solution and degumming solution technology are applied in the direction of bacterial retting, etc., which can solve the problems of rising cost of pure enzyme preparations, microbial pollution, environmental pollution and other problems, and achieve the effects of short degumming time, low residual glue rate and simple preparation method.
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specific Embodiment approach 1
[0016] Specific embodiment one: the flax degumming liquid of this embodiment is prepared by the konjac powder liquid medium fermentation of inoculation bacillus licheniformis (Bacillus licheniformis) HDYM-03, centrifugation gets supernatant; Wherein, konjac powder liquid medium is prepared by konjac flour, Made from yeast paste and distilled water, the pH value of the konjac flour liquid medium is 6.0-7.0.
[0017] The bacterial strain used to prepare the flax degumming solution in this embodiment is Bacillus licheniformis (Bacillus licheniformis) HDYM-03. Breeding of Mutant Strains and Preliminary Research on the Properties of Crude Enzymes", which were first preserved in the key laboratories of Heilongjiang University and universities in Heilongjiang Province.
specific Embodiment approach 2
[0018] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the konjac flour liquid medium is made in proportion by 20g konjaku flour, 5g yeast extract and 1000mL distilled water, and the konjac flour liquid medium pH value is 6.5. Others are the same as the first embodiment.
specific Embodiment approach 3
[0019] Specific embodiment three: the flax degumming liquid of this embodiment is prepared according to the following steps:
[0020] Inoculate Bacillus licheniformis (Bacillus licheniformis) HDYM-03 in konjac flour liquid medium, shake and culture at 37°C and 140r / min for 48h, then centrifuge, and take the supernatant to obtain flax degumming liquid;
[0021] Wherein, the konjac flour liquid medium is made of konjac flour, yeast extract and distilled water, and the pH value of the konjac flour liquid medium is 6.0-7.0.
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