A method for rapidly and stably preparing phosphatidylserine for food
A technology of phosphatidylserine and serine, which is applied in the direction of fermentation, etc., can solve the problems of long reaction cycle, high boiling point solvent residue, easy inactivation of enzymes, etc., and achieve rapid and stable catalytic synthesis, prevent cognitive impairment, and good catalytic activity. Effect
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Embodiment 1
[0030] This embodiment provides a method for rapidly and stably preparing phosphatidylserine for food, comprising the following steps:
[0031] A. Ultrasonic dispersion of phospholipase D in dodecylpyridinium bromide to obtain a mixed system, the power of the ultrasound is 350W, the ultrasound time is 25min, and the temperature is 50°C;
[0032] B. Add soybean lecithin and serine into the mixed system, and let it stand at 30° C. for 30 minutes to obtain phosphatidylserine.
[0033] The content of phosphatidylcholine in the described soybean lecithin is 25%;
[0034] The mass ratio of soybean lecithin to serine is 1:0.03;
[0035] The mixed system also contains glyceryl monostearate.
[0036] The content of phosphatidylserine obtained in the example is 69.8%, which is a high yield, and the requirement for the content of phosphatidylcholine in soybean lecithin is low.
Embodiment 2
[0038] This embodiment provides a method for rapidly and stably preparing phosphatidylserine for food, comprising the following steps:
[0039] A, phospholipase D is ultrasonically dispersed in 4-(4,6-dimethoxytriazine)-4-methylmorpholine hydrochloride to obtain a mixed system, the ultrasonic power is 400W, and the ultrasonic time is 30min, the temperature is 50℃;
[0040] B. Add soybean lecithin and serine into the mixed system, and let it stand at 50° C. for 20 minutes to obtain phosphatidylserine.
[0041] The content of phosphatidylcholine in the described soybean lecithin is 25%;
[0042] The mass ratio of soybean lecithin to serine is 1:0.03;
[0043] The mixed system also contains glyceryl monostearate.
[0044] The content of phosphatidylserine obtained in the example is 72.3%, which is a high yield, and the requirement for the content of phosphatidylcholine in soybean lecithin is low.
Embodiment 3
[0046] This embodiment provides a method for rapidly and stably preparing phosphatidylserine for food, comprising the following steps:
[0047] A. Ultrasonic dispersion of phospholipase D in 1-ethyl-3-methylimidazolium hexafluorophosphate to obtain a mixed system, the ultrasonic power is 300W, the ultrasonic time is 30min, and the temperature is 60°C;
[0048] B. Add soybean lecithin and serine into the mixed system, and let it stand at 35° C. for 60 minutes to obtain phosphatidylserine.
[0049] The content of phosphatidylcholine in the described soybean lecithin is 25%;
[0050] The mass ratio of soybean lecithin to serine is 1:0.03;
[0051] The mixed system also contains glyceryl monostearate.
[0052] The content of phosphatidylserine obtained in the embodiment is 65.8%, the yield is high, and the requirement for the content of phosphatidylcholine in soybean lecithin is low.
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