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Method for improving nutritional value of chitosan functional food

A technology of chitosan and functional food, which is applied in the direction of sugar-containing food ingredients, microbial-based methods, confectionery, etc., can solve the problems of low antioxidant capacity and restricted application, and achieve improved antioxidant capacity and strong antioxidant capacity. ability, enhance the effect of antioxidant capacity

Inactive Publication Date: 2020-09-01
马轩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are relatively few studies on the degradation of chitosan and the improvement of antioxidant capacity, especially for the improvement of chitosan·OH radical scavenging ability is a key technical drawback in this field, which restricts its application in functional foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for improving the nutritional value of chitosan functional food, the specific process steps comprising:

[0030] (1) Crushing: crush chitosan through a 100-mesh sieve, add 3 to 5 times the amount of pure water of chitosan, and stir for 10 minutes;

[0031] (2) Compound enzymolysis: add a compound enzyme preparation with a mass ratio of 2% to the mixed solution, and stir the enzymolysis at 40-60°C for 30 minutes; the compound enzyme preparation is mannanase, α-1, The combination of 6 glucosidase and chitosanase, its mass ratio is 2:2:1;

[0032] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 3% of the enzymolysis solution to the enzymolysis solution, and perform aerobic fermentation at 28-35°C for 8 hours with a ventilation volume of 0.2-0.3m 3 / m 3 .min; the composite microbial bacterial agent is a mixed bacterial agent of Saccharomyces cerevisiae, Bacillus licheniformis and Bacillus coagulans, and its mass ratio composition is ...

Embodiment 2

[0041] A method for improving the nutritional value of chitosan functional food, the specific process steps comprising:

[0042] (1) Crushing: crush chitosan through a 100-mesh sieve, add 3 to 5 times the amount of pure water of chitosan, and stir for 10 minutes;

[0043] (2) Composite enzymolysis: add a compound enzyme preparation with a mass ratio of 2% and chitosan with a mass ratio of 3% mannan to the mixed solution, and stir the enzymolysis at 40-60°C for 30 minutes; The compound enzyme preparation is a combination of mannanase, α-1,6 glucosidase and chitosanase, the mass ratio of which is 2:2:1; the molecular weight of the mannan is 5000-1000Da;

[0044] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 3% of the enzymolysis solution to the enzymolysis solution, and perform aerobic fermentation at 28-35°C for 8 hours with a ventilation volume of 0.2-0.3m 3 / m 3 .min; the composite microbial bacterial agent is a mixed bacterial agent of Sacch...

Embodiment 3

[0053] A method for improving the nutritional value of chitosan functional food, the specific process steps comprising:

[0054] (1) Crushing: crush chitosan through a 100-mesh sieve, add 3 to 5 times the amount of pure water of chitosan, and stir for 10 minutes;

[0055] (2) Composite enzymolysis: add a compound enzyme preparation with a mass ratio of 2% and chitosan with a mass ratio of 3% mannan to the mixed solution, and stir the enzymolysis at 40-60°C for 30 minutes; The compound enzyme preparation is a combination of mannanase, α-1,6 glucosidase and chitosanase, the mass ratio of which is 2:2:1; the molecular weight of the mannan is 5000-1000Da;

[0056] (3) Aerobic fermentation: Add a compound microbial agent with a mass ratio of 3% of the enzymolysis solution to the enzymolysis solution, and perform aerobic fermentation at 28-35°C for 8 hours with a ventilation volume of 0.2-0.3m 3 / m 3 .min; the composite microbial bacterial agent is a mixed bacterial agent of Sacch...

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Abstract

The invention discloses a method for improving the nutritional value of chitosan functional food, and belongs to the technical field of marine organisms. Chitosan is used as a raw material, a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology are integrated, chitosan with high in-vitro oxidation resistance is developed, and mixed bacteria aerobic fermentation strains mainly comprise saccharomyces cerevisiae, bacillus licheniformis and bacillus coagulans. The obtained chitosan has strong antioxidant capacity, and can be efficiently utilized in the fields of health care, food, medicine and the like. The process technology is simple and efficient, and the obtained product is high in oxidation resistance and freeradical scavenging capacity and good in product stability and has a good market application prospect.

Description

technical field [0001] The invention relates to a method for improving the nutritional value of chitosan functional food, especially a chitosan biological product with high antioxidant capacity and nutritional and health care effects prepared by using chitosan as a raw material through microbial collaborative fermentation, belonging to The field of marine biotechnology. Background technique [0002] Chitin is known as "the last renewable resource on the earth". With the deepening of research, its potential value has been continuously discovered, especially chitosan, which has gradually become a new favorite in the field of health care. Chitosan, also known as chitin, chitosan, chitosamine, deacetylated chitin and base polyacid, etc., is a positively charged, cationic and alkaline edible cellulose; because chitosan has It has multiple health functions, and is praised by nutritionists as the sixth life element after protein, fat, carbohydrates, vitamins and mineral elements. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P19/26C12P19/16C12P19/14A23G3/36A23G3/42A23L33/125C12R1/245C12R1/865C12R1/10C12R1/07
CPCA23G3/366A23G3/42A23V2002/00A23L33/125C12P19/14C12P19/16C12P19/26C12P39/00A23V2200/30A23V2250/60A23V2250/505A23V2250/762
Inventor 马轩王冠丹孙倩王晓瞳
Owner 马轩
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