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

A kind of multi-enzyme modified microcrystalline yam powder with laxative effect and preparation method

A technology of laxative and laxative yam powder, which is applied in the field of preparation of multi-enzyme modified microcrystalline yam powder, can solve the problems of unfavorable consumption by diabetic patients in large quantities and weak effect of laxative laxative, and achieve laxative laxative effect, Improvement of intestinal propulsion action, effect of remarkable effect

Inactive Publication Date: 2019-11-22
TIANJIN UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the pharmacological substances in yam are small molecular components. However, yam also contains a lot of starch, which will be converted into glucose in a large amount during human metabolism, which is not conducive to diabetics to eat in large quantities. At the same time, the effect of laxative and laxative is weak

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of multi-enzyme modified microcrystalline yam powder with laxative effect and preparation method
  • A kind of multi-enzyme modified microcrystalline yam powder with laxative effect and preparation method
  • A kind of multi-enzyme modified microcrystalline yam powder with laxative effect and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:

[0022] (1) Weigh the whole yam powder that has passed a 200-mesh sieve, add 5 mass times the pH=5.2 acetic acid-sodium acetate buffer, and mix well; stir at 80°C for 30 minutes to obtain a suspension;

[0023] (2) Add α-amylase to the suspension so that the ratio of α-amylase to the whole yam powder is 6U:1g, stir at 83°C for 40 minutes; cool to 45°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 24h; heating in boiling water bath for 90min to inactivate the enzyme to obtain enzymolysis solution;

[0024] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline y...

Embodiment 2

[0026] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:

[0027] (1) Weigh the whole yam powder that has passed through a 200-mesh sieve, add 4 mass times the pH=5.2 acetic acid-sodium acetate buffer, and mix well; stir at 75°C for 40 minutes to obtain a suspension;

[0028] (2) Add α-amylase to the suspension so that the ratio of α-amylase to whole yam powder is 4U:1g, stir at 85°C for 30min; cool to 40°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 28h; heating in boiling water bath for 90min to inactivate enzyme to obtain enzymolysis solution;

[0029] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline yam po...

Embodiment 3

[0031] A preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect, including the following steps:

[0032] (1) Weigh the whole yam powder that has passed a 200-mesh sieve, add 6 mass times the pH=5.2 acetic acid-sodium acetate buffer solution, and mix well; stir at 85°C for 20 minutes to obtain a suspension;

[0033] (2) Add α-amylase to the suspension so that the ratio of α-amylase to yam powder is 8U:1g, stir at 80°C for 50min; cool to 50°C, add pullulanase to make pullulan The ratio of blue enzyme to whole yam powder is 2-6U / g, stirring at 40-50℃ for 20-28h; cooling to 4℃ for 20h; heating in boiling water bath for 90min to inactivate the enzyme to obtain enzymolysis solution;

[0034] (3) Wash the enzymatic hydrolysate with an ethanol aqueous solution with a volume concentration of 80% until the supernatant is clear and transparent, filter, dry the precipitate, crush and sieve. The recovery rate of multi-enzyme modified microcrystalline yam pow...

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 present invention discloses multi-enzyme-modified microcrystalline Chinese yam powder for relaxing bowel and a preparation method thereof. The preparation method includes the following steps: (1) weighting whole Chinese yam powder, adding acetic acid-sodium acetate buffer (with pH being 5.2) into the whole Chinese yam powder and evenly mixing the mixture; and stirring the mixture to obtain suspension; (2) adding alpha-amylase into the suspension and stirring the suspension; adding pullulanase into the suspension and stirring the suspension; cooling the suspension to 4 DEGC and standing; and heating the suspension in boiling water bath to inactivate enzymes to obtain enzymatic hydrolysate; and (3) washing the enzymatic hydrolysate with aqueous ethanol solution until the supernatant is clear and transparent, filtering the enzymatic hydrolysate, and drying, crushing and sieving precipitates. Through the preparation method, the Chinese yam powder is modified by two biological enzymes, and the Chinese yam powder has significant changes in the aspects of micro-morphology and physical and chemical properties of. The multi-enzyme-modified microcrystalline Chinese yam powder can prevent and relieve constipation, and pharmacological experiments prove that the multi-enzyme-modified microcrystalline Chinese yam powder can improve the intestinal propulsion, and has a significant effect in relaxing bowel.

Description

Technical field [0001] The invention belongs to the field of health food, and particularly relates to a preparation method of multi-enzyme modified microcrystalline yam powder with laxative effect. Background technique [0002] In modern society, with the enormous abundance of material life, the incidence of constipation is rapidly increasing, and most of them are functional constipation, mostly due to eating too finely, drinking too little water, lack of exercise, bad bowel habits and irritable intestines Syndrome, etc., as a result, products (mostly health foods) that can moisturize the intestines and relieve bowel movements have sprung up in recent years. Most Chinese medicinal products that can moisten the intestines and laxatives contain senna and rhubarb. Although senna and rhubarb are two traditional Chinese medicines often used by traditional Chinese medicine, doctors will not only strictly control the dosage, but also administer according to the actual condition of the ...

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 Patents(China)
IPC IPC(8): A23L19/10A23L33/00A61K36/8945A61K9/14A61P1/10
Inventor 高文远李霞王婷婷黄含含
Owner TIANJIN UNIV
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