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Method for improving yield of natto kinase and anti-oxidization substance in fermentation product

An anti-oxidant substance, nattokinase technology, applied in the field of microbial fermentation, can solve the problem of high cost of peptone, achieve the effects of easy availability of raw materials, increase the activity of nattokinase, and reduce costs

Inactive Publication Date: 2018-08-03
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bacillus subtilis liquid fermentation medium mostly uses peptone as nitrogen source, but the cost of peptone is high, and there is no commercial food grade peptone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A method for improving the yield of nattokinase and antioxidant substances in fermented products, comprising the following steps:

[0061] (1) Soaking at room temperature: take dry buckwheat, add deionized water according to the solid-liquid ratio of dry buckwheat and deionized water is 1:6g / mL, soak at 25°C for 6 hours, and drain excess water;

[0062] (2) Add water for beating, high-pressure homogenization: take the wet buckwheat obtained in step (1), add deionized water according to the solid-liquid ratio of wet buckwheat and deionized water as 1:4g / mL, shear 5min at a speed of 8000rpm, pass Colloid mill 2 times, 20MPa high-pressure homogenization 2 times, obtain buckwheat homogenate;

[0063] (3) Treatment with high temperature resistant α-amylase: heat step (2) gained buckwheat homogenate to 80°C, keep warm at 80°C for 2 hours, add high temperature resistant α-amylase whose quality is 0.8% of dry buckwheat quality, 80°C enzyme Deionize for 40 minutes, according to...

Embodiment 2

[0069] A method for improving the yield of nattokinase and antioxidant substances in fermented products, comprising the following steps:

[0070] (1) Soaking at room temperature: Take dry buckwheat, add deionized water according to the solid-liquid ratio of dry buckwheat and deionized water is 1:7g / mL, soak at 25°C for 7 hours, and drain the excess water;

[0071] (2) Add water for beating, high-pressure homogenization: take the wet buckwheat obtained in step (1), add deionized water according to the solid-liquid ratio of wet buckwheat and deionized water as 1:5g / mL, shear 7min at a speed of 9000rpm, pass Colloid mill 2 times, 30MPa high-pressure homogenization 3 times to obtain buckwheat homogenate;

[0072] (3) Treatment with high temperature-resistant α-amylase: heat the buckwheat homogenate obtained in step (2) to 85° C., keep it warm for 3 hours at 85° C., add high-temperature-resistant α-amylase whose quality is 1% of the dry buckwheat quality, 85° C. Deionize for 50 mi...

Embodiment 3

[0078] A method for improving the yield of nattokinase and antioxidant substances in fermented products, comprising the following steps:

[0079] (1) Soaking at room temperature: take dry buckwheat, add deionized water according to the solid-liquid ratio of dry buckwheat and deionized water is 1:8g / mL, soak at 25°C for 8 hours, and drain the excess water;

[0080] (2) Add water for beating, high-pressure homogenization: take the wet buckwheat obtained in step (1), add deionized water according to the solid-liquid ratio of wet buckwheat and deionized water as 1:6g / mL, shear 9min at a speed of 10000rpm, pass Colloid mill 3 times, 40MPa high-pressure homogenization 4 times, obtain buckwheat homogenate;

[0081] (3) Treatment with high temperature-resistant α-amylase: heat the buckwheat homogenate obtained in step (2) to 90° C., keep it warm at 90° C. for 4 hours, add high-temperature-resistant α-amylase whose quality is 1.2% of the dry buckwheat quality, 90° C. Deionize for 60 m...

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Abstract

The invention discloses a method for improving the yield of natto kinase and an anti-oxidization substance in a fermentation product. The method comprises the following steps: taking buckwheat as a raw material; immersing the buckwheat at room temperature, adding water and pulping, and homogenizing under high pressure to prepare buckwheat homogenization buffer; combining high-temperature-resistingalpha-amylase treatment to obtain a fermentation culture medium which takes the buckwheat as a substrate; preparing a soybean protein enzymolysis product by adopting an enzyme method, taking the a soybean protein enzymolysis product as a supplementing nitrogen source and adding into the fermentation culture medium; after sterilizing, inoculating bacillus natto and controlling liquid-state fermentation conditions to prepare the fermentation product which has high natto kinase activity, contains rich grain polyphenol and has strong anti-oxidization activity. The method disclosed by the invention has the advantages of simplicity in technological operation, low production cost and no pollution; in the fermentation product, the natto kinase activity is greater than 150Fu / mL, the total phenol content is greater than 100mg / L and the anti-oxidization substance content is greater than 25000mu mol trolox equiv / L; the activity of the natto kinase produced by liquid-state fermentation of the bacillus natto and the content of total phenol and anti-oxidization substances are greatly improved.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for increasing the output of nattokinase and antioxidant substances in fermentation products. Background technique [0002] Nattokinase (Nattokinase NK for short) is a serine protease produced by Bacillus natto or B. subtilis natto during the fermentation process of natto. Nattokinase has a high-efficiency thrombolytic effect, and its development prospects are quite broad. In recent years, it has become a trend to rely on liquid fermentation of Bacillus subtilis to produce nattokinase. It is an important way to reduce the production cost of nattokinase by selecting cheap fermentation substrates and optimizing the fermentation medium and fermentation conditions to achieve efficient utilization of fermentation substrates. Buckwheat is rich in carbohydrates, protein, vitamins, dietary fiber, mineral elements and other nutrients. Flavonoids, such as rutin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04C12R1/125
CPCC12P1/04C12N1/205C12R2001/125
Inventor 林恋竹赵谋明邹颖苏国万
Owner SOUTH CHINA UNIV OF TECH
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