CN108576611A - A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid - Google Patents
A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid Download PDFInfo
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- CN108576611A CN108576611A CN201810285481.3A CN201810285481A CN108576611A CN 108576611 A CN108576611 A CN 108576611A CN 201810285481 A CN201810285481 A CN 201810285481A CN 108576611 A CN108576611 A CN 108576611A
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- Prior art keywords
- wheat germ
- zymotic fluid
- fermentation
- high anti
- oxidation activity
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- 241000209140 Triticum Species 0.000 title claims abstract description 41
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 41
- 239000012530 fluid Substances 0.000 title claims abstract description 18
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 15
- 230000000694 effects Effects 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000005119 centrifugation Methods 0.000 claims abstract description 3
- 239000002609 medium Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000194035 Lactococcus lactis Species 0.000 abstract 1
- 235000014897 Streptococcus lactis Nutrition 0.000 abstract 1
- 238000004458 analytical method Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036417 physical growth Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- -1 sulfur amino acid Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of preparation methods of high anti-oxidation activity wheat germ zymotic fluid.Belong to technical field of food biotechnology.This method is using streptococcus lactis as fermentation strain；By the way of liquid state fermentation, high anti-oxidation activity wheat germ zymotic fluid is obtained by controlling the modes such as fermentation time, centrifugation；The result shows that the wheat germ zymotic fluid antioxidant effect is notable, antioxidant activity is ascorbic 50 times.Through showing zymotic fluid composition analysis to be wherein rich in antioxidation active peptides.High anti-oxidation activity wheat germ zymotic fluid production cost prepared by the technology of the present invention is low, convenient and efficient, safety and stability.
Description
Technical field
The present invention relates to technical field of food biotechnology, and in particular to a kind of preparation side of high anti-oxidation activity wheat germ zymotic fluid
Method.
Background technology
Contain abundant protein in wheat germ, its content is up to 30% or so according to the literature, and wherein albumin accounts for
30.2%, globulin accounts for 18.9%, and gliadin accounts for 14.0%, and glutenin accounts for 0.3%~0.37%, and water-insoluble protein accounts for
30.2%.Studies have shown that sulfur amino acid content is relatively low in wheat germ protein, disulfide bond is lacked in protein structure；According to ammonia
Base acid forms and uses the nutritive peculiarity of four kinds of protein components of regression equation calculation wheat germ of nutritive value, the clear egg of overall merit
White nutritive value is higher.
Protein in wheat germ not only rich content, and its quality is very excellent.Amino Acids in Proteins ratio is reasonable,
It is a kind of complete protein containing necessary amino acid in human body.Wheat embryo is containing needed by human 8 kinds required amino
Acid, especially in these amino acid, the content of methionine and histidine is all higher, short in especially general cereal to have
Effect promote physical growth of children and development mankind's the first limiting amino acids --- the content of lysine is up to 1.3%~1.77%（Water
Divide content 14%）, significantly larger than great meter ﹑ flour.The ammonia that the mutual ratios of wheat embryo essential amino acid are promulgated with FAO/WHO
Base acid composition substantially close to, and total amount be higher than FAO/WHO patterns.Therefore, wheat embryo is important quality plant egg
White matter nutrient source.
For a long time, wheat germ never finds good development approach, causes quality plant protein resource huge waste,
Therefore deep development and utilization defatted wheat germ protein resource become the scientific researches work such as Shi Pin ﹑ Shengization ﹑ nutrition inside and outside Guo in recent years
The research hotspot of author.
Invention content
It is an object of the invention to overcome low utilization rate of the existing technology, the wasting of resources, provide a kind of high
The preparation method of antioxidant activity wheat germ zymotic fluid.
A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid of the present invention, includes the following steps：
（1）Wheat germ pre-processes：Wheat germ is crushed and is sieved with 100 mesh sieve；
（2）The preparation of fermentation medium：Wheat germ is placed in conical flask, is 1 according to weight ratio:Distilled water is added in 10 ratio,
After stirring evenly, is kept for 30 minutes under the conditions of 115 DEG C, complete the sterilization of culture medium.
（3）Fermentation：Fermentation medium completes inoculation after cooling under the conditions of superclean bench, and inoculum concentration is fermentation medium
The 1% of weight ferments under the conditions of 37 DEG C, and high anti-oxidation activity wheat germ zymotic fluid can be obtained through centrifugation after fermentation ends.
A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid, which is characterized in that step（3）Described in
Fermentation time is 50h-52 h, i.e. stops fermentation after 50h-52 h.
The present invention has the following advantages：
（1）The present invention is using by-product-wheat germ during wheat flour milling as raw material, and source is wide, reserves are big, by its into
Row bioconversion, will greatly promote the level of wheat processing by-product deep processing, and guiding enterprise produces using modern biotechnology
Healthy, high-valued product.
（2）The present invention ferments to wheat germ using biological fermentation process, has high antioxygen by controlling fermentation time and obtaining
Change active wheat germ zymotic fluid, production cost is low, simple for process, convenient and efficient.
Specific implementation mode
The present invention is further described below with reference to embodiment：
Embodiment one：
（1）Wheat germ pre-processes：Wheat germ is crushed and is sieved with 100 mesh sieve；
（2）The preparation of fermentation medium：It takes 50g wheat germs to be placed in conical flask, 500g distilled water is added, after stirring evenly, 115
It is kept for 30 minutes under the conditions of DEG C, completes the sterilization of culture medium；
（3）Fermentation：Fermentation medium completes inoculation under the conditions of superclean bench after cooling, inoculum concentration is fermentation medium weight
1%, ferment under the conditions of 37 DEG C, it is centrifuged can obtain high anti-oxidation activity wheat germ zymotic fluid after the 50h that ferments.
Embodiment two：
（1）Wheat germ pre-processes：Wheat germ is crushed and is sieved with 100 mesh sieve；
（2）The preparation of fermentation medium：It takes 50g wheat germs to be placed in conical flask, 500g distilled water is added, after stirring evenly, 115
It is kept for 30 minutes under the conditions of DEG C, completes the sterilization of culture medium；
（3）Fermentation：Fermentation medium completes inoculation under the conditions of superclean bench after cooling, inoculum concentration is fermentation medium weight
1%, ferment under the conditions of 37 DEG C, it is centrifuged can obtain high anti-oxidation activity wheat germ zymotic fluid after the 52h that ferments.
Claims (2)
1. a kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid, it is characterised in that carry out as steps described below：
（1）Wheat germ pre-processes：Wheat germ is crushed and is sieved with 100 mesh sieve；
（2）The preparation of fermentation medium：Wheat germ is placed in conical flask, is 1 according to weight ratio:Distilled water is added in 10 ratio,
After stirring evenly, is kept for 30 minutes under the conditions of 115 DEG C, complete the sterilization of culture medium；
（3）Fermentation：Fermentation medium completes inoculation under the conditions of superclean bench after cooling, inoculum concentration is fermentation medium weight
1%, ferment under the conditions of 37 DEG C, after fermentation ends through centrifugation can obtain high anti-oxidation activity wheat germ zymotic fluid.
2. a kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid according to claim 1, which is characterized in that step
（3）Described in fermentation time be 50h-52 h, i.e. stop fermentation after 50h-52 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285481.3A CN108576611A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810285481.3A CN108576611A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576611A true CN108576611A (en) | 2018-09-28 |
Family
ID=63624216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810285481.3A Withdrawn CN108576611A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576611A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
| CN1153021A (en) * | 1995-12-29 | 1997-07-02 | 株式会社Aoa日本 | Antioxidant composition and method for same |
| UA45164U (en) * | 2009-06-02 | 2009-10-26 | Общество С Ограниченной Ответственностью Фирма "О.Д. Пролисок" | Method for producing symbiter-premium probiotic |
| CN102342555A (en) * | 2011-01-28 | 2012-02-08 | 王宇飞 | Wheat germ-sesame protein fermented beverage and preparation process thereof |
| CN103461858A (en) * | 2013-06-26 | 2013-12-25 | 江苏大学 | Preparation method of lactobacillus fermented wheat germ extract (LFWGE) and anti-tumor effects of lactobacillus fermented wheat germ extract |
| CN103637334A (en) * | 2013-11-20 | 2014-03-19 | 永城市弥诺食品有限公司 | Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof |
| CN103642709A (en) * | 2013-08-28 | 2014-03-19 | 浙江工业大学 | Strain of Streptococcus lactis and applications in preparation of feed additives through microbial fermentation |
| CN104996715A (en) * | 2015-07-08 | 2015-10-28 | 青岛嘉瑞生物技术有限公司 | A processing method for preparing wheat germ polypeptide by a compound fermentation method |
| CN106173186A (en) * | 2016-07-25 | 2016-12-07 | 滨州中裕食品有限公司 | The new method of polypeptide prepared by a kind of high-valued comprehensive utilization Fructus Tritici aestivi |
| CN107455551A (en) * | 2016-06-06 | 2017-12-12 | 铜陵安尔生物科技有限公司 | Wheat germ fermentation chromocor extract and preparation method thereof and the application in animal feeding |
-
2018
- 2018-04-03 CN CN201810285481.3A patent/CN108576611A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
| CN1153021A (en) * | 1995-12-29 | 1997-07-02 | 株式会社Aoa日本 | Antioxidant composition and method for same |
| UA45164U (en) * | 2009-06-02 | 2009-10-26 | Общество С Ограниченной Ответственностью Фирма "О.Д. Пролисок" | Method for producing symbiter-premium probiotic |
| CN102342555A (en) * | 2011-01-28 | 2012-02-08 | 王宇飞 | Wheat germ-sesame protein fermented beverage and preparation process thereof |
| CN103461858A (en) * | 2013-06-26 | 2013-12-25 | 江苏大学 | Preparation method of lactobacillus fermented wheat germ extract (LFWGE) and anti-tumor effects of lactobacillus fermented wheat germ extract |
| CN103642709A (en) * | 2013-08-28 | 2014-03-19 | 浙江工业大学 | Strain of Streptococcus lactis and applications in preparation of feed additives through microbial fermentation |
| CN103637334A (en) * | 2013-11-20 | 2014-03-19 | 永城市弥诺食品有限公司 | Wheat germ vegetable protein fermentation peptide beverage and preparation method thereof |
| CN104996715A (en) * | 2015-07-08 | 2015-10-28 | 青岛嘉瑞生物技术有限公司 | A processing method for preparing wheat germ polypeptide by a compound fermentation method |
| CN107455551A (en) * | 2016-06-06 | 2017-12-12 | 铜陵安尔生物科技有限公司 | Wheat germ fermentation chromocor extract and preparation method thereof and the application in animal feeding |
| CN106173186A (en) * | 2016-07-25 | 2016-12-07 | 滨州中裕食品有限公司 | The new method of polypeptide prepared by a kind of high-valued comprehensive utilization Fructus Tritici aestivi |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180928 |
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| WW01 | Invention patent application withdrawn after publication |