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Auricularia auricula polysaccharide and application thereof

A black fungus polysaccharide, black fungus technology, applied in the application, polysaccharide/gum-containing food ingredients, food preservation and other directions, can solve the problems of poor rehydration, low recovery rate and the like

Active Publication Date: 2022-05-24
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, white radish has poor rehydration property after drying, and the recovery rate is low. This may be because there is no polysaccharide in white radish nutrients. Therefore, it is necessary to develop functional ingredients to improve the rehydration properties of white radish.

Method used

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  • Auricularia auricula polysaccharide and application thereof
  • Auricularia auricula polysaccharide and application thereof
  • Auricularia auricula polysaccharide and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Preparation and component screening of black fungus polysaccharide

[0042]1. Preparation of black fungus polysaccharide components

[0043] The black fungus was pulverized to a particle size of 80 mesh, and the black fungus polysaccharide was extracted by hot water extraction. Under the conditions of distilled water and black fungus powder at a liquid-material ratio of 30:1 (mL / g), stirring speed of 200 r / min, extraction time of 70 min, and extraction temperature of 100 ℃, the crude polysaccharide extract of black fungus was obtained. 1% hydrolyzed protease was added to the extract of black fungus crude polysaccharide, the temperature was 55 °C for deproteinization, and the enzyme was inactivated in a boiling water bath for 15 min. The deproteinized black fungus polysaccharide solution was centrifuged, the supernatant was collected, concentrated to 1 / 5 volume of the original extract, and then 95% ethanol was slowly added until the ethanol volume fraction rea...

Embodiment 2

[0051] Example 2 The effect of black fungus polysaccharide on the rehydration characteristics of white radish

[0052] Different black fungus polysaccharide components penetrated into white radish: AAP-10-Ⅰ, AAP-10-Ⅱ, AAP-10-Ⅲ, AAP-80-Ⅰ, AAP-80-Ⅱ, AAP-80-Ⅲ; Determination of relevant indicators .

[0053] 1. Determination of rehydration ratio

[0054] The rehydration ratio refers to the ratio of the mass of the sample after rehydration to the mass of the sample when it is dried. The higher the rehydration ratio, the less damage the material is internally damaged when drying, that is, the closer it is to returning to a fresh state. The white radish sample after infiltration and drying was rehydrated to a constant mass at 60 ± 2°C, the mass was recorded, and the rehydration ratio was determined. The formula for calculating the rehydration ratio:

[0055]

[0056] where: G f is the mass of the sample drained after rehydration (g); G 0 For the dry product sample mass (g)...

Embodiment 3

[0081] Example 3 Structure identification of black fungus polysaccharide components

[0082] The test results of the above examples show that AAP-80-III can effectively improve the rehydration characteristics of dehydrated white radish. At the same time, it is found that AAP-10-I does not significantly improve the rehydration characteristics of dehydrated white radish. In order to explore the reasons for the difference, Select AAP-10-Ⅰ, AAP-80-Ⅲ for structural identification. The identification results are as follows:

[0083] 1. UV full scan measurement results

[0084] AAP-10-Ⅰ and AAP-80-Ⅲ were scanned by UV spectrum, Figure 7 The test results showed that the two polysaccharides had no obvious absorption peaks at 260 and 290 nm, indicating that the two polysaccharides did not contain proteins and nucleic acids.

[0085] The results of infrared spectroscopy

[0086] Depend on Figure 8 It is known that the infrared spectra of the two polysaccharides are very similar, a...

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Abstract

The invention discloses auricularia auricula polysaccharide and application thereof. Auricularia auricula polysaccharide has an average molecular weight of 1.5 KDa, and comprises eight monosaccharides. The preparation method comprises the following steps: crushing the black fungus to 50-100 meshes, adding water, stirring and extracting; 2) adding proteolytic enzyme, oscillating at constant temperature, deproteinizing and deactivating enzyme; 3) performing concentration after enzyme deactivation, slowly adding ethanol with the concentration of 95% until the volume fraction of the ethanol reaches 75-85%, and performing alcohol precipitation; (4) centrifuging, removing supernate, and carrying out vacuum freeze drying on precipitates; 5) re-dissolving the precipitate to prepare an auricularia auricula polysaccharide solution; and carrying out purification, chromatographic separation, eluent collection, concentration and drying to obtain the auricularia auricula polysaccharide. The black fungus polysaccharide component capable of improving the rehydration characteristic of the dehydrated vegetables is screened out; results show that the Auricularia auricula polysaccharide AAP-80-III can effectively improve the rehydration characteristic of dehydrated vegetables and well maintain the color, hardness and chewiness of a rehydrated sample.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a black fungus polysaccharide and application thereof. Background technique [0002] Vegetables are an indispensable food in people's daily life, and are very rich in nutrients. Since the moisture content of most fresh vegetables is as high as 90% or more, microorganisms are easy to reproduce, the storage period is short, and it is not conducive to transportation, which limits the economic source of farmers. Therefore, drying and dehydrating vegetables is currently the most widely used technology for vegetable storage, which can minimize microbial spoilage and metamorphism, and at the same time, can also reduce the space and weight occupied during storage and transportation. However, during the drying process of vegetables, with the detachment of water, the cells will shrink, curl or break and deform, which may easily lead to the reduction of sensory quality and poor rehydration. R...

Claims

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Application Information

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IPC IPC(8): C08B37/00A23B7/022A23L5/00A23L19/00A23L19/10
CPCC08B37/006C08B37/0003A23B7/022A23L5/55A23L19/00A23L19/10A23V2002/00A23V2250/51Y02P60/85
Inventor 贺阳文连奎苏鑫王贲香吕英池刘宇恒王治同刘新瑶
Owner JILIN AGRICULTURAL UNIV
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