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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

Active Publication Date: 2021-05-14
美健极(北京)生物工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the extraction method requires a large amount of animal tissue, and the extraction process uses more solvents, the efficiency is low, the separation and purification process is complicated, and the separation is difficult; the bio-enzyme-catalyzed synthesis method can synthesize phosphatidylserine in batches
The disclosed enzymatic synthesis methods all use relatively high-purity phosphatidylcholine as a raw material to synthesize phosphatidylserine, and there are high reaction temperatures, long reaction cycles, low yields, high boiling point solvent residues, and easy inactivation of enzymes, etc. shortcoming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The present invention relates to the technical field of production and preparation of phosphatidylserine, in particular to a method for rapidly and stably preparing phosphatidylserine for food, comprising the following steps: A, dispersing phospholipase D in an ionic liquid to obtain a mixed system; B, Add soybean lecithin and serine into the mixed system and let it stand to obtain phosphatidylserine; the present invention makes the enzyme have good catalytic activity and temperature stability through ionic liquid, adds soybean lecithin and serine to the ionic liquid, and adds emulsifying Agent, through ultrasonic treatment, phospholipase D quickly catalyzes the synthesis in ionic liquid to form phosphatidylserine, the reaction time is short and the yield is high. The product is suitable to be added to health foods such as milk and beverages, and has significant effects on preventing cognitive impairment and alleviating fatigue.

Description

technical field [0001] The invention relates to the technical field of production and preparation of phosphatidylserine, in particular to a method for rapidly and stably preparing phosphatidylserine. Background technique [0002] Phosphatidylserine (PS), also known as compound nervous acid, its main function is to improve the function of nerve cells, regulate the conduction of nerve impulses, and improve the memory function of the brain. Because of its strong lipophilicity, it can quickly pass through the blood brain after absorption The barrier enters the brain, plays a role in soothing vascular smooth muscle cells and increasing blood supply to the brain. Whether it is used as a medicine or a health food, there is no doubt that phosphatidylserine supplementation can improve long-term memory, long-term cognition, and the ability to speak freely and logically. [0003] Phosphatidylserine (PS) has become the subject of clinical trials in many European and American countries ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P13/06
CPCC12P7/6481C12P13/06
Inventor 陈庆曾军堂陈兵
Owner 美健极(北京)生物工程技术有限公司
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