Preparation method of special peptone for fermentation production of pullulan and product thereof

A pullulan polysaccharide and peptone technology, which is applied in the field of preparation of peptone for fermented pullulan polysaccharide, can solve the problems of low production level, low yield, and restrictions on the wide application of pullulan polysaccharide, so as to improve capacity and promote The effect of rapid growth and reduced production cost

Pending Publication Date: 2022-03-18
淄博锦源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current domestic production level of this product is low, and the output is not high, which greatly limits the wide application of pullulan in the domestic food industry, especially in the preservation of agricultural products

Method used

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  • Preparation method of special peptone for fermentation production of pullulan and product thereof
  • Preparation method of special peptone for fermentation production of pullulan and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for fermenting and producing pullulan special-purpose peptone:

[0026] (1) After mixing fresh fish bones and water at a mass ratio of 1:6, keep warm for 1 hour at a pressure of 3 standard atmospheres, press the bone broth into the storage tank (the tank's own pressure), and use the oil-water separator Separate the oil layer in the bone broth to obtain fish bone broth; add the fish bone broth to the enzymolysis tank, adjust the pH value to 7.2, and the temperature is 50°C, then add trypsin, aminopeptidase and neutral protease (trypsin, ammonia The amount of peptidase and neutral protease is respectively 0.2%, 0.2% and 0.1% of fresh fish bone quality), stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 10 minutes, stirring for 10 minutes and stopping for 10 minutes, stirring for 10 minutes Stop for 25 minutes, stir for 10 minutes and stop fo...

Embodiment 2

[0031] (1) After mixing fresh fish bones and water at a mass ratio of 1:6, keep warm for 1 hour at a pressure of 3 standard atmospheres, press the bone broth into the storage tank (the tank's own pressure), and use the oil-water separator Separate the oil layer in the bone broth to obtain fish bone broth; add the fish bone broth to the enzymolysis tank, adjust the pH value to 7, and the temperature is 48°C, then add trypsin, aminopeptidase and neutral protease (trypsin, ammonia The consumption of peptidase and neutral protease is respectively 0.3%, 0.3% and 0.15% of the fresh fish bone mass), stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 10 minutes, stirring for 10 minutes and stopping for 10 minutes, stirring for 10 minutes Stop for 15 minutes, stir for 10 minutes and stop for 25 minutes. After enzymolysis, add acetic acid (the amount of acetic acid is 0.1% of th...

Embodiment 3

[0036] (1) After mixing fresh fish bones and water at a mass ratio of 1:6, keep warm for 1 hour at a pressure of 3 standard atmospheres, press the bone broth into the storage tank (the tank's own pressure), and use the oil-water separator Separate the oil layer in the bone broth to obtain fish bone broth; add the fish bone broth to the enzymolysis tank, adjust the pH value to 7.5, and the temperature is 52°C, then add trypsin, aminopeptidase and neutral protease (trypsin, ammonia The amount of peptidase and neutral protease is respectively 0.1%, 0.1% and 0.05% of the fresh fish bone quality), stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 10 minutes, stirring for 10 minutes and stopping for 20 minutes, stirring for 10 minutes Stop for 25 minutes, stir for 10 minutes and stop for 25 minutes. After enzymolysis, add acetic acid (the amount of acetic acid is 0.1% of th...

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Abstract

The invention discloses a preparation method of special peptone for fermentation production of pullulan and a product thereof, and belongs to the technical field of peptone preparation. The preparation method of the special peptone for fermentation production of pullulan comprises the following steps: carrying out enzymolysis on fishbone soup to obtain fishbone enzymatic hydrolysate, and concentrating to obtain a fishbone peptone concentrated solution; the preparation method comprises the following steps: performing enzymolysis on bovine bone soup to obtain bovine bone enzymatic hydrolysate, and concentrating to obtain a bovine bone peptone concentrated solution; carrying out enzymolysis on the soybean meal clear liquid to obtain soybean meal enzymatic hydrolysate, and concentrating to obtain soybean meal peptone concentrated liquid; and mixing the fishbone peptone concentrated solution, the bovine bone peptone concentrated solution and the soybean meal peptone concentrated solution, and drying into powder to obtain the special peptone for fermentation production of pullulan. According to the peptone prepared by the invention, the amount of pullulan produced by aureobasidium pullulans can be remarkably increased, and a certain basis is provided for popularization of pullulan.

Description

technical field [0001] The invention relates to the technical field of peptone preparation, in particular to a preparation method and a product thereof for fermenting and producing peptone for pullulan polysaccharide. Background technique [0002] Pullulan is an extracellular water-soluble mucopolysaccharide similar to dextran and xanthan gum produced by the fermentation of Aureobasidium pullulans. It is a special microbial polysaccharide discovered by R.Bauer in 1938. The polysaccharide is a straight-chain polysaccharide formed by polymerizing maltotriose repeating units linked by α-1, 4 glycosidic bonds through α-1, 6 glycosidic bonds, with a molecular weight of 20,000-2 million and a degree of polymerization of 100-5,000. The polysaccharide has two important properties: it is structurally elastic and has relatively high solubility. Pullulan polysaccharide has strong film-forming properties, gas barrier properties, plasticity and viscosity, and has excellent characteristi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P19/04C12N1/14C12R1/645
CPCC12P21/06C12P19/04C12N1/14
Inventor 李怀涛李怀深张学艳
Owner 淄博锦源生物科技股份有限公司
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