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Method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs

A pectin polysaccharide and fermentation wine technology, which is applied to the preparation method of peptides, chemical instruments and methods, fermentation, etc., can solve the problems that the composition changes have not been reported in the literature, and the wine lees have not been fully utilized, so as to improve the utilization value , reduce emissions, and expand the application range

Inactive Publication Date: 2020-03-27
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Scholars have studied the fermentation process of okra wine, and some companies have developed okra wine using okra, which has been widely recognized by consumers after being put on the market for several years, but the large amount of lees produced during the fermentation process of okra wine has not been fully utilized
In particular, there are few reports on the technology of simultaneously preparing pectin polysaccharides and viscous glycoproteins by using okra to ferment wine lees, and there are no literature reports on the composition changes of okra fruits (fruit pods) after fermentation.

Method used

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  • Method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs
  • Method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs
  • Method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Raw material pretreatment. Okra fermented wine lees are dried under reduced pressure at a temperature of 50-70°C and a pressure of 0.045 MPa--0.085 MPa, and then crushed into dry powder passed through a 40-mesh sieve, and stored in a refrigerator for later use. Extract the okra fermented wine lees dry powder with 10--20 times (W / W) 50--70wt% ethanol twice (room temperature, 1--2 h), and then use 2-8 times (W / W) chloroform Extract with a mixed solvent of methanol (1:1, V / V) for 1 h to remove impurities such as pigments, and finally wash with acetone and dry under reduced pressure to obtain alcohol-insoluble solid AIS (Alcohol-insoluble solid) for future use.

[0027] (2) Enzymatic hydrolysis. Add 100g okra fermented rosacea alcohol insoluble solids AIS dry powder, add purified water, the ratio of solid to liquid is 1:50 (W / W), adjust the pH to 7.5 with alkali, add 0.6g cellulase and 0.2g hemicellulase , at 55°C, heat-preserve and shake water bath for 4 hours; adjus...

Embodiment 2

[0033] (1) Raw material pretreatment. Okra fermented wine lees are dried under reduced pressure at a temperature of 50-70°C and a pressure of 0.045 MPa--0.085 MPa, and then crushed into dry powder passed through a 40-mesh sieve, and stored in a refrigerator for later use. Extract the okra fermented wine lees dry powder with 10--20 (W / W) times 50--70wt% ethanol twice (room temperature, 1--2 h), and then use 2-8 times (W / W) chloroform Extract with a mixed solvent of methanol (1:1, V / V) for 1 h to remove impurities such as pigments, and finally wash with acetone and dry under reduced pressure to obtain alcohol-insoluble solid AIS (Alcohol-insoluble solid) for future use.

[0034] (2) Enzymatic hydrolysis. Add 100g okra fermented rosacea alcohol insoluble solids AIS dry powder, add purified water, the ratio of solid to liquid is 1:55 (W / W), adjust the pH to 7.8 with alkali, add 0.7g cellulase and 0.1g hemicellulase , at 50°C, heat-preserve and oscillate in a water bath for 3 hou...

Embodiment 3

[0040] (1) Raw material pretreatment. Okra fermented wine lees are dried under reduced pressure at a temperature of 50-70°C and a pressure of 0.045 MPa--0.085 MPa, and then crushed into dry powder passed through a 40-mesh sieve, and stored in a refrigerator for later use. Extract the okra fermented wine residue dry powder with 10--20 times (W / W) 50--70% ethanol twice (room temperature, 1--2 h), and then use 2-8 times (W / W) chloroform Extract with a mixed solvent of methanol (1:1, V / V) for 1 h to remove impurities such as pigments, and finally wash with acetone and dry under reduced pressure to obtain alcohol-insoluble solid AIS (Alcohol-insoluble solid) for future use.

[0041] (2) Enzymatic hydrolysis. Add 100g okra fermented rosacea alcohol insoluble solids AIS dry powder, add purified water, the ratio of solid to liquid is 1:60 (W / W), adjust the pH to 7.0 with alkali, add 0.5g cellulase and 0.3g hemicellulase , at 45°C, heat-preserve and oscillate in a water bath for 4 ho...

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Abstract

The invention belongs to the technical field of separation and purification, and particularly relates to a method for simultaneously preparing pectic polysaccharide and viscous glycoprotein by utilizing okra fermented wine dregs. The method comprises the following steps: by taking okra fermented wine dregs as a raw material, carrying out two-stage enzymolysis treatment by adopting different enzymesystems, carrying out step-by-step extracting by using three extracting solutions, extracting a target object in the raw material to the maximum extent, and separating out a mixture of crude pectic polysaccharide and viscous glycoprotein by utilizing an ultrafiltration membrane, performing separation, purification and preparation of the okra pectin polysaccharide and the viscous glycoprotein through a DEAE-Sepharose F.F ion exchange column and a Sephadex G-100 glucan gel column, the prepared okra fermented wine lees pectin polysaccharide is light yellow brown, and the viscous glycoprotein islight yellow. Through the co-production method, the main components such as pectin polysaccharide and viscous glycoprotein in the okra fermented wine dregs can be prepared in a combined manner, so that the emission of wastes in the extraction process is reduced, the production cost is reduced, and the utilization value of raw material is improved.

Description

technical field [0001] The invention relates to a method for jointly preparing pectin polysaccharide and viscous glycoprotein by using okra to ferment wine lees. Background technique [0002] Okra (Okra, Abelmoschus esculentus L. Moench), also known as okra, croissant, croissant, croissant, and woman's finger, belongs to the Malvaceae okra and is an annual medicinal and edible herb. Originated in Africa, it is widely distributed in Asia, the Middle East and the United States. Since it was introduced into my country in the 1990s, it has been widely planted in many regions of my country, and its resources are very rich. The tender pods of okra are not only nutritious vegetables, but also have medicinal and health care effects. In the dry young okra pods, the protein content is 22.98%, the total sugar content is 19.92%, the fat content is 9.40%, and the flavonoid content is 2.56%. At the same time, okra also contains free amino acids, VC, VA, VE and phosphorus, iron , potas...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/125C12P21/06C07K14/415C07K1/36C07K1/34C07K1/18B01D61/14
CPCA23L33/185A23L33/125C12P21/06C07K14/415B01D61/145
Inventor 陈发河吴光斌
Owner JIMEI UNIV
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