CN109170873A - 一种酶解制作麦绿素的方法 - Google Patents
一种酶解制作麦绿素的方法 Download PDFInfo
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- CN109170873A CN109170873A CN201811370991.7A CN201811370991A CN109170873A CN 109170873 A CN109170873 A CN 109170873A CN 201811370991 A CN201811370991 A CN 201811370991A CN 109170873 A CN109170873 A CN 109170873A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000007071 enzymatic hydrolysis Effects 0.000 title claims abstract description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 3
- 230000000996 additive effect Effects 0.000 claims abstract description 3
- 230000009849 deactivation Effects 0.000 claims abstract description 3
- 239000000758 substrate Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 5
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000209504 Poaceae Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供一种酶解制作麦绿素的方法,属于保健品技术领域。所述麦绿素通过护色、制浆、酶解、灭酶,过滤,真空干燥的步骤制成。酶解步骤中,底物浓度为10~12%,纤维素酶添加量为0.25%~0.40%,pH值为4~6,温度为35℃~55℃,时间4~6小时,麦绿素得率为75~85mg/g。该方法工艺简单,提取的麦绿素纯度和安全性高,利用纤维素酶酶解大麦青叶中的纤维素使之转化成人体容易消化吸收的小分子糖,并得到具营养功能的麦绿素。本产品与现有产品相比,具有高提取率、高活性、低成本、安全绿色、操作简单等特点。
Description
技术领域
本发明涉及保健品技术领域,尤其涉及一种酶解制作麦绿素的方法。
背景技术
深绿色的大麦苗,耐寒而生命力强,它生长在高纬度气候寒冷的地区,不受病虫害的侵犯,是禾本科植物中的佼佼者,抽穗前的大麦嫩苗中,新陈代谢活跃,其中蕴藏着上百种酶以供绿色工厂使用。但是,禾谷类植物叶片的细胞壁由植物纤维构成,人类没有消化植物纤维的酶,因而难以吸收其中的精华,因而需要采用高科技手段,打破植物的细胞壁,取出营养素,而又保持它鲜活的原生态,然后经过浓缩、干燥后制成绿色的粉末供给人类,这就是大自然赐予我们健康的基本食品-麦绿素。麦绿素是世界上单项资源中营养物含量最丰富、最均衡,也是最适合人体细胞的需要,是营养细胞,修复细胞的最佳选择。麦绿素的研制成功和产业化生产,为拓宽大麦用途、调整产业结构和发展效益为农业开辟了一条新的途径。我国麦叶资源丰富,麦叶食品开发较晚,开发、生产麦绿素将具有广阔的市场前景。
发明内容
本发明要解决的问题是提供一种以大麦青叶为原料酶解制备麦绿素的方法,该方法工艺简单,提取的麦绿素纯度和安全性高,利用纤维素酶酶解大麦青叶中的纤维素使之转化成人体容易消化吸收的小分子糖,并得到具营 养功能的麦绿素。
为解决上述技术问题,本发明采用的技术方案是:一种酶解制作麦绿素的方法,所述麦绿素由以下步骤获得:(1)护色将大麦青叶用去离子水冲洗干净,70~90℃下烫漂1~4分钟,将烫漂后的大麦青叶放置在护色溶液中浸泡20~30小时;(2)制浆将步骤(1)得到的大麦青叶用去离子水冲洗,加入去离子水进行破碎打浆;(3)酶解底物浓度为10~12%,纤维素酶添加量为0.25%~0.40%,pH值为4~6,温度为35℃~55℃,时间4~6小时,麦绿素得率为75~85mg/g;(4)灭酶,过滤;(5)真空干燥。
本发明具有的优点和积极效果是:该方法工艺简单,提取的麦绿素纯度和安全性高,利用纤维素酶酶解大麦青叶中的纤维素使之转化成人体容易消化吸收的小分子糖,并得到具营养功能的麦绿素。本产品与现有产品相比,具有高提取率、高活性、低成本、安全绿色、操作简单等特点。
Claims (1)
1.一种酶解制作麦绿素的方法,其特征在于:所述麦绿素由以下步骤获得:(1)护色将大麦青叶用去离子水冲洗干净,70~90℃下烫漂1~4分钟,将烫漂后的大麦青叶放置在护色溶液中浸泡20~30小时;(2)制浆将步骤(1)得到的大麦青叶用去离子水冲洗,加入去离子水进行破碎打浆;(3)酶解底物浓度为10~12%,纤维素酶添加量为0.25%~0.40%,pH值为4~6,温度为35℃~55℃,时间4~6小时,麦绿素得率为75~85mg/g;(4)灭酶,过滤;(5)真空干燥。
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