CN114524885B - Black fungus polysaccharide and application thereof - Google Patents
Black fungus polysaccharide and application thereof Download PDFInfo
- Publication number
- CN114524885B CN114524885B CN202210148898.1A CN202210148898A CN114524885B CN 114524885 B CN114524885 B CN 114524885B CN 202210148898 A CN202210148898 A CN 202210148898A CN 114524885 B CN114524885 B CN 114524885B
- Authority
- CN
- China
- Prior art keywords
- black fungus
- aap
- polysaccharide
- fungus polysaccharide
- rehydration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 128
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 128
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 128
- 241000233866 Fungi Species 0.000 title claims abstract description 90
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000013311 vegetables Nutrition 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 239000002244 precipitate Substances 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 239000003480 eluent Substances 0.000 claims abstract description 7
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 230000000415 inactivating effect Effects 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 238000004587 chromatography analysis Methods 0.000 claims abstract description 4
- 230000009849 deactivation Effects 0.000 claims abstract description 4
- 241000220259 Raphanus Species 0.000 claims description 63
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 63
- 238000000034 method Methods 0.000 claims description 19
- 230000008595 infiltration Effects 0.000 claims description 14
- 238000001764 infiltration Methods 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 10
- 229920005654 Sephadex Polymers 0.000 claims description 9
- 239000012507 Sephadex™ Substances 0.000 claims description 9
- 238000010828 elution Methods 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000002835 absorbance Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- -1 Fuc monosaccharide Chemical class 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 claims description 5
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 101150055760 glcA gene Proteins 0.000 claims description 4
- 101150109655 ptsG gene Proteins 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 238000013375 chromatographic separation Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000001179 sorption measurement Methods 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 5
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 37
- 108010075130 AAP 10 Proteins 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 14
- 206010016807 Fluid retention Diseases 0.000 description 13
- 244000061458 Solanum melongena Species 0.000 description 13
- 235000002597 Solanum melongena Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 240000007124 Brassica oleracea Species 0.000 description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 10
- 238000005259 measurement Methods 0.000 description 10
- 244000000626 Daucus carota Species 0.000 description 9
- 235000002767 Daucus carota Nutrition 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 240000008067 Cucumis sativus Species 0.000 description 8
- 230000003204 osmotic effect Effects 0.000 description 8
- 230000035515 penetration Effects 0.000 description 8
- 241000221377 Auricularia Species 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000012466 permeate Substances 0.000 description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 230000000149 penetrating effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 244000028550 Auricularia auricula Species 0.000 description 4
- 235000000023 Auricularia auricula Nutrition 0.000 description 4
- 235000009849 Cucumis sativus Nutrition 0.000 description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 4
- 240000000599 Lentinula edodes Species 0.000 description 4
- 235000001715 Lentinula edodes Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 238000002329 infrared spectrum Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241000863480 Vinca Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003214 pyranose derivatives Chemical group 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000002211 ultraviolet spectrum Methods 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001088162 Primula auricula Species 0.000 description 1
- 235000006894 Primula auricula Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000013480 data collection Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003544 deproteinization Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000002546 full scan Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Sustainable Development (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses black fungus polysaccharide and application thereof; a black fungus polysaccharide has an average molecular weight of 1.5kDa and comprises 8 monosaccharides. The preparation method comprises the steps of crushing black fungus to 50-100 meshes, adding water, and stirring and extracting; 2) Adding hydrolytic protease, oscillating at constant temperature, deproteinizing, and inactivating enzyme; 3) Concentrating after enzyme deactivation, slowly adding ethanol with the concentration of 95% until the volume fraction of the ethanol reaches 75-85%, and precipitating with ethanol; 4) Centrifuging, removing supernatant, and vacuum freeze-drying precipitate; 5) Re-dissolving the precipitate to prepare black fungus polysaccharide solution; purifying, separating by chromatography, collecting eluent, concentrating and drying to obtain black fungus polysaccharide; the invention screens the black fungus polysaccharide component which can improve the rehydration characteristic of dehydrated vegetables; the result shows that the black fungus polysaccharide AAP-80-III can effectively improve the rehydration characteristics of dehydrated vegetables, and better maintains the color, hardness and chewiness of the sample after rehydration.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to black fungus polysaccharide and application thereof.
Background
Vegetables are indispensable food in daily life of people, and are rich in nutrient substances. As the water content in most fresh vegetables is up to more than 90%, microorganisms are easy to reproduce, the storage period is short, the transportation is not facilitated, and the economic sources of farmers are limited. Therefore, the method for drying and dehydrating vegetables is the most widely applied technology in the prior vegetable storage, can minimize the microbial spoilage and deterioration reaction, and can reduce the occupied space and weight in the storage and transportation process. However, in the drying process of vegetables, along with the separation of moisture, cells are wrinkled, curled or broken and deformed, the defects of reduced sensory quality, poor rehydration and the like are easily caused, and rehydration is an important index for evaluating the edible quality of dry products, so that the improvement of the rehydration characteristics of the dry products of vegetables is of great significance.
The osmotic pretreatment of the vegetables can shorten the drying time and improve the quality of dried products. The permeate liquid commonly used in the osmotic pretreatment mainly comprises saccharides, salt, ethanol and the like, wherein the saccharide substance is widely applied to improving the rehydration characteristic of dehydrated products. The sugar commonly used in production includes glucose in monosaccharide, sucrose in disaccharide, maltose, trehalose, some polysaccharides, etc. For example, the glucose is used as a penetrating fluid by Agnieszka and the like, so that the sample rehydration ratio is remarkably improved, and the sugar with small molecular weight and water absorption effect is proved to enhance the absorption of sample cells to water in the rehydration process. In addition, disaccharides have a significant effect as permeate in improving the rehydration characteristics of dehydrated products, for example sucrose can protect plant cell membrane functions by stabilizing phospholipids and proteins, thereby improving the rehydration characteristics of dehydrated products; studies by Hincha et al demonstrate that trehalose has the ability to protect cellular components and status during permeation; it has also been shown that sucrose, maltose and trehalose disaccharides can preserve the structural properties of the cell wall by increasing the pectin-pectin interactions, preventing tissue structure damage. The above studies demonstrate that mono-and disaccharides have been widely used to improve the rehydration characteristics of dehydrated products, but there are few reports of studies on polysaccharide in the rehydration characteristics of dehydrated products. Previously, the black fungus liquid is infiltrated into the eggplant in vacuum, and research results show that the black fungus liquid can obviously improve the eggplant rehydration ratio, and presumably related to black fungus polysaccharide in the black fungus liquid.
Black fungusAuricularia auricula) The other names of tree ears and tree chickens are mainly distributed in Heilongjiang, jilin, zhejiang and other provinces in China. The edible parts of the black fungus dry product are counted in each 100 g partsAbout contains water 12 g, carbohydrate 65 g, crude fiber 7 g, protein 10.6 g, fat 0.2 g, ash 4.3 g, mineral 0.4 g, multivitamin 35 mg. The high rehydration capability of the black fungus is still maintained after repeated drying and rehydration, and researches show that the high rehydration capability of the black fungus is related to the molecular structure and molecular weight of polysaccharide of the black fungus. Therefore, it is of a certain significance to explore whether the black fungus polysaccharide can improve the rehydration characteristics of other dehydrated products.
White radishRaphanus sativus) The dish is also known as root vegetables. Based on the edible part of white radish per 100 g, the white radish contains 92.8 percent g of water, 4.2 percent g of carbohydrate, 1.1 percent g of dietary fiber, 1 percent g of protein, 0.15 percent g of fat, 0.3 percent g of mineral, 31 percent mg of multivitamin, has rich nutrition, has multiple functions of resisting oxidation, promoting digestion and the like, and is one of the most commonly eaten vegetables in the diet life of people. The radish is easy to change into bran in the preservation process, and the dried radish is made into one of the traditional storage methods. However, white radishes have poor rehydration after drying, and the recovery rate is low, probably because no polysaccharide exists in the nutrition components of the white radishes, so that the development of functional components for improving the rehydration characteristics of the white radishes is necessary.
Disclosure of Invention
The invention aims to provide black fungus polysaccharide and application thereof.
A Auricularia polysaccharide has an average molecular weight of 1.5kDa, and comprises Glc, ara, gal, man, glcA, rha, galA and Fuc monosaccharide.
The preparation method of the black fungus polysaccharide comprises the following steps:
1) Pulverizing black fungus to 50-100 meshes, adding 30mL of water into each gram of black fungus, stirring and extracting at the rotating speed of 180-250 r/min for 60-80 min and the temperature of 80-120 ℃ to obtain a black fungus crude polysaccharide extract;
2) Adding 0.5-1.5% volume fraction of proteolytic enzyme into the black fungus crude polysaccharide extract, oscillating at a constant temperature of 50-60 ℃, deproteinizing for 10-15 h, and inactivating enzyme in boiling water bath for 13-18 min;
3) Concentrating after enzyme deactivation, slowly adding 95% ethanol until the volume fraction of the ethanol reaches 75-85%, and precipitating with ethanol for 20-30 hours;
4) Centrifuging, removing supernatant, and vacuum freeze-drying precipitate;
5) Re-dissolving the precipitate to prepare black fungus polysaccharide solution; purifying, separating by chromatography, collecting eluent, concentrating and drying to obtain black fungus polysaccharide;
the constant temperature oscillation in the step 2) is carried out, and the temperature is 55 ℃;
the volume fraction of the ethanol in the step 3) reaches 80 percent, and the ethanol is precipitated for 24 hours;
the purification in step 5) is performed by DEAE-52; the chromatographic separation is carried out by using Sephadex G-100 for adsorption and 0.1-2 mol/L NaCl solution for elution and separation;
the application of the black fungus polysaccharide in vegetable rehydration;
the rehydration method of the dried vegetables comprises the following steps:
1) Slicing clean vegetables, wherein the thickness of the slices is 2-5 cm, and the black fungus polysaccharide is permeated into the vegetable slices in vacuum; the vacuum infiltration is carried out, the vacuum degree is 0.05-0.1 MPa, the vacuumizing time is 25-30 min, and the infiltration temperature is 35-45 ℃;
2) Draining, and drying the vegetable slices until the quality is constant to obtain dried vegetables;
3) Placing the dried vegetables in water, and rehydrating;
the black fungus polysaccharide is black fungus polysaccharide solution with the concentration of 0.5-1 mg/mL;
the vacuum infiltration is carried out in the step 1), the vacuum degree is 0.08 MPa, the evacuating time is 30min, and the infiltration temperature is 40 ℃;
the vegetables are white radishes, beans, eggplants and carrots;
the black fungus polysaccharide is applied to improving the color of vegetables.
The invention provides black fungus polysaccharide and application thereof; a Auricularia polysaccharide has an average molecular weight of 1.5kDa, and comprises Glc, ara, gal, man, glcA, rha, galA and Fuc monosaccharide. The preparation method of the black fungus polysaccharide comprises the following steps: 1) Pulverizing black fungus to 50-100 meshes, adding 30mL of water into each gram of black fungus, stirring and extracting at the rotating speed of 180-250 r/min for 60-80 min and the temperature of 80-120 ℃ to obtain a black fungus crude polysaccharide extract; 2) Adding 0.5-1.5% volume fraction of proteolytic enzyme into the black fungus crude polysaccharide extract, oscillating at a constant temperature of 50-60 ℃, deproteinizing for 10-15 h, and inactivating enzyme in boiling water bath for 13-18 min; 3) Concentrating after enzyme deactivation, slowly adding 95% ethanol until the volume fraction of the ethanol reaches 75-85%, and precipitating with ethanol for 20-30 hours; 4) Centrifuging, removing supernatant, and vacuum freeze-drying precipitate; 5) Re-dissolving the precipitate to prepare black fungus polysaccharide solution; purifying, separating by chromatography, collecting eluent, concentrating and drying to obtain black fungus polysaccharide; the invention extracts the black fungus polysaccharide by a hot water leaching method, carries out vacuum permeation on the white radish by the components obtained after separation and purification, screens out the components capable of improving the rehydration characteristic of the dehydrated white radish, and carries out structural identification on the components; the rehydration characteristic test result shows that the black fungus polysaccharide AAP-80-III can effectively improve the rehydration characteristic of dehydrated white radishes, and better maintains the color, hardness and chewiness of the sample after rehydration; the polysaccharide is successfully applied to improving the rehydration characteristic of vegetables, and good results are obtained, so that a new idea is provided for researching the types of the penetrating fluid in the future. Meanwhile, technical and theoretical support is provided for the black fungus polysaccharide component in the field of improving the quality of dehydrated vegetables in the future.
Drawings
FIG. 1 shows the elution profile of AAP-10 and AAP-80 through a DEAE-52 column;
FIG. 2 elution profile (AAP-10) of a Sephadex G-100 chromatographic column; (a) AAP-10-I; (b) AAP-10-II; (c) AAP-10-III;
FIG. 3 elution profile (AAP-80) of a Sephadex G-100 chromatographic column; (a) AAP-80-I; (b) AAP-80-II; (c) AAP-80-III;
the effect of the components on the rehydration ratio of dehydrated white radishes in FIG. 4;
the effect of the components of fig. 5 on the expansibility of dehydrated white radish;
the effect of the components on dehydrated white radish water retention in fig. 6;
FIG. 7 AAP-10-I and AAP-80-III UV spectra;
FIG. 8 AAP-10-I and AAP-80-III infrared spectra;
FIG. 9 AAP-10-I and AAP-80-III molecular weight distribution; (a) molecular weight distribution of AAP-10-I; (b) molecular weight distribution of AAP-80-III;
FIG. 10 AAP-10-I and AAP-80-III monosaccharide compositions; (a) a monosaccharide composition of AAP-10-I; (b) AAP-80-iii monosaccharide composition;
FIG. 11 influence of AAP-80-III on dehydrated vegetable rehydration ratio;
FIG. 12 effect of AAP-80-III on the expansibility of dehydrated vegetables;
FIG. 13 effect of AAP-80-III on the water retention of dehydrated vegetables.
Detailed Description
Experimental materials: the superior black fungus dry product (with the initial water content of 12 percent and crushed into powder) is sold in the market; white radish (variety: vinca root, origin: jilin vinca, initial water content 92.8%, cut into 3mm ×4 cm ×4 cm round pieces) is commercially available. Beans, eggplants, carrots, cucumbers, mushrooms and cabbages are commercially available.
Example 1 preparation of Auricularia auricula polysaccharide and screening of Components
1. Preparation of black fungus polysaccharide component
Pulverizing Auricularia to 80 mesh, and extracting Auricularia polysaccharide by hot water extraction method. Distilled water and black fungus powder are mixed according to the liquid-material ratio of 30:1 (mL/g), the stirring rotation speed is 200 r/min, the extraction time is 70 min, and the extraction temperature is 100 ℃ to obtain the black fungus crude polysaccharide extract. Adding 1% substrate proteolytic enzyme into the crude polysaccharide extract, deproteinizing at 55deg.C with constant temperature oscillator for 12 h, and inactivating enzyme in boiling water bath for 15 min. Centrifuging the deproteinized black fungus polysaccharide solution, collecting supernatant, concentrating to 1/5 volume of the original extract, slowly adding 95% ethanol until the volume fraction of the ethanol reaches 10%, and precipitating with ethanol to 24h; then, taking out the solution, centrifuging and collecting supernatant, and obtaining precipitate which is AAP-10 after vacuum freeze drying; meanwhile, adding 95% ethanol into the supernatant collected by centrifugation after deproteinization until the volume fraction of the ethanol reaches 80%, precipitating with ethanol 24h, centrifuging to remove the supernatant, and freeze-drying the precipitate in vacuum to obtain AAP-80.
Re-dissolving AAP-10 and AAP-80 to prepare 3mg/mL AAP-10 and AAP-80 black fungus polysaccharide solution; dissolving DEAE-52 cellulose filler in a proper amount of deionized water, stirring uniformly, slowly pouring the solution into a glass column (2.6 cm multiplied by 70 cm) along a glass rod, allowing the solution to naturally settle, regulating a constant flow pump to enable the flow rate to be 1mL/min, and finally balancing with deionized water for 24h. And respectively sucking 2mL of AAP-10 and AAP-80 black fungus polysaccharide solutions with the concentration of 3mg/mL by a pipette, dripping the AAP-10 and AAP-80 black fungus polysaccharide solutions onto the chromatographic column, and enabling the AAP-10 and AAP-80 black fungus polysaccharide solutions to slowly and uniformly permeate into the chromatographic column. Sequentially eluting AAP-10 and AAP-80 black fungus polysaccharide with NaCl solutions (0, 0.2, 0.4, 0.6, 0.8, 1.0 and 2 mol/L) of different concentrations, collecting the eluted black fungus polysaccharide components with a fractional automatic collector, eluting 20 tubes with NaCl solutions of different concentrations at a flow rate of 1mL/min, collecting 10 mL each tube, and detecting the absorbance of the collected liquid by a phenol-sulfuric acid method. Elution curves are plotted with tube serial number and absorbance as abscissa and ordinate, respectively. Collecting the eluent corresponding to each eluting peak, dialyzing with deionized water for 48 h, concentrating under reduced pressure, and lyophilizing to obtain fractionated AAP-10 and AAP-80 Auricularia polysaccharide components.
Dissolving Sephadex G-100 filler in deionized water, slowly pouring the solution into a glass column (2.6 cm ×70 cm) along a glass rod, allowing the solution to naturally settle, regulating a constant flow pump to flow at 1mL/min, and balancing with deionized water for 24h. The AAP-10 and AAP-80 black fungus polysaccharide component solutions which have passed through DEAE-52 were dripped onto a Sephadex G-100 chromatographic gel with a loading volume of 5.0. 5.0 mL and a loading concentration of 1.0 mg/mL, during which the black fungus polysaccharide was eluted with distilled water, the eluted black fungus polysaccharide component was collected by an automatic collector at a flow rate of 0.5 mL/min and 5mL each tube was collected, and the collected solution was subjected to a phenol-sulfuric acid method to follow up the absorbance. Elution curves are plotted with tube serial number and absorbance as abscissa and ordinate, respectively. Collecting the eluent corresponding to each eluting peak, dialyzing 48-h with deionized water, concentrating under reduced pressure, and lyophilizing to obtain the fractionated Auricularia polysaccharide component.
Results: eluting with different concentrations of NaCl solution (0, 0.2, 0.4, 0.6, 0.8, 1.0, 2 mol/L) to obtain AAP-10 and AAP-80 crude polysaccharides, detecting and tracking by phenol sulfuric acid method, purifying with DEAE-52 cellulose to obtain three components of AAP-10 and AAP-80, collecting the number of tubes with main peak distribution, separating with Sephadex G-100 chromatographic column, eluting with distilled water, and detecting and tracking by phenol sulfuric acid method.
The results of further purifying and eluting three components obtained by eluting AAP-10 from DEAE-52 cellulose by using Sephadex G-100 chromatographic column are shown in figure 2, and are respectively named AAP-10-I, AAP-10-II and AAP-10-III, and the number of tubes at the positions where main peaks appear is collected, concentrated and freeze-dried, and then subjected to a penetration white radish test.
The results of further purifying and eluting three components obtained by eluting AAP-80 from DEAE-52 cellulose by using Sephadex G-100 chromatographic column are shown in figure 3, and are named AAP-80-I, AAP-80-II and AAP-80-III respectively, and the number of tubes at the positions where main peaks appear is collected, concentrated and freeze-dried, and then subjected to a penetration white radish test.
2. Black fungus polysaccharide component screening
According to the pre-test result, the polysaccharide of each component obtained after purification is infiltrated into the white radish in vacuum under the conditions of concentration of 0.8mg/mL, vacuum degree of 0.08 MPa, evacuation time of 30min and infiltration temperature of 40 ℃, the polysaccharide liquid is dried at 60 ℃ after being drained, the rehydration ratio, expansibility, water holding capacity, color and texture are measured according to the pre-test rehydration condition until the quality is constant at 60 ℃, and the white radish dehydrated by the non-infiltrated black fungus polysaccharide is taken as a blank (CK) group, so that the black fungus polysaccharide component with the characteristic of improving the rehydration of the white radish is screened. Each set of analytical methods was measured 3 times and averaged.
Example 2 Effect of Auricularia polysaccharide on white radish rehydration Properties
Different black fungus polysaccharide components permeate white radishes: AAP-10-I, AAP-10-II, AAP-10-III, AAP-80-I, AAP-80-II, AAP-80-III; and measuring the related index.
1. Determination of the rehydration ratio
The rehydration ratio refers to the ratio of the mass of the sample after rehydration to the mass of the sample when dried. The higher the reconstitution ratio, the less damaged the material is inside when it is dried, i.e. the closer it is to return to a fresh state. And (3) rehydrating the permeated and dried white radish sample at 60+/-2 ℃ until the quality is constant, recording the quality, and measuring the rehydration ratio. The formula for calculating the rehydration ratio:
wherein:G f draining the sample after rehydration;G 0 is the dry product sample mass (g).
As shown in fig. 4, the different penetration of the black fungus polysaccharide components can increase the rehydration ratio of dehydrated white radish compared with the CK group (blank control), and most of the components show significant differences. Wherein the maximum rehydration ratio of the AAP-80-III component after penetrating the white radish is 7.32; the AAP-10-I component has the smallest rehydration ratio after permeation of 6.39, and the difference is not obvious. The research shows that the sample after the sugar solution permeation pretreatment has enough structural strength and mechanical strength to bear the impact of hot air drying, and the main reason is that sugar can replace water molecules around macromolecular polar residues, stabilize phospholipids and proteins, prevent the denaturation of the phospholipids and the proteins and keep the integrity of cells, so that the absorption of the cells to moisture in the rehydration process is improved, and the rehydration ratio is obviously increased. The test result is similar to the research result, and shows that different black fungus polysaccharide components have protection effect on white radish tissues and cells, so that the rehydration ratio of the white radish tissues and cells is improved. According to the prior studies, the molecular weight of the polysaccharide precipitated by 10% ethanol is larger, and the molecular weight of the polysaccharide precipitated by 80% ethanol is smaller, so that the AAP-80-III component can improve the white radish rehydration ratio more than the components in AAP-10, which is possibly related to the molecular weight.
2. Determination of the expansibility
The expansibility is a characteristic in which the volume of the sample expands and contracts with an increase or decrease in the water content. The expansibility is increased, which indicates that the internal structure of the sample has strong water absorption capacity and volume expansion, thereby improving the rehydration performance of the raw materials. And rehydrating the permeated and dried white radish sample at 60+/-2 ℃ until the quality is constant, recording the quality and the volume, and measuring the expansibility. The calculation formula of the expansibility:
wherein:V 1 pre-expansion volume (mL) for the sample;V 2 post-expansion volume (mL) for the sample;Wthe mass (g) of the sample.
As can be seen from fig. 5, the different penetration of the black fungus polysaccharide component can improve the expansibility of dehydrated white radish after rehydration, and most of them show significant differences compared with CK group. Wherein the expansibility of the dehydrated white radish treated by the AAP-80-III component is 3.22; the AAP-10-I component had a minimum expansibility of 2.68 and was not significantly different from the expansibility of the CK component. According to related researches, the appropriate sugar solution is permeated, so that the framework of pectin in the sample is supported to a certain extent, and the volume shrinkage is restrained, thereby increasing the expansibility. As the expansibility increases, the internal pore structure increases, and the rehydration properties of the raw materials are improved. In the infiltration process, the hydroxyl groups in different infiltration liquids have different degrees of action through hydrogen bonding with the hydroxyl groups in the sample, so that the tissue cells shrink to different degrees in the drying process. The above studies show that the different black fungus polysaccharide components in the test have different effects on the expansibility of dehydrated white radishes, and the possible reasons are that the content of hydroxyl groups in the internal parts or the action degree of the white radishes are different, so that the differences are generated.
3. Determination of Water holding Capacity
Water retention refers to the ability of a substance tissue to hold water that is not flowable. The water retention property enables the reconstituted sample to better maintain the original organoleptic properties, and the main reason for influencing the water retention property is the binding effect of protein network structures in tissues on water molecules. The permeated and dried white radish sample is rehydrated to constant quality at 60+/-2 ℃, placed at the bottom of a centrifuge tube, spread with a sufficient amount of gauze below the white radish sample to absorb the water discharged in the centrifugation process, and subjected to centrifugation at 4000 r/min for 20 min each time to fully discharge the water in the white radish. The water holding capacity was calculated by measuring the mass of the sample before and after centrifugation. The calculation formula is as follows:
wherein:W t the mass (g) of the total water in the sample after rehydration;W RCF the mass (g) of the centrifuged effluent was determined.
As can be seen from fig. 6, compared with the CK group, the different penetrated black fungus polysaccharide components can improve the water retention capacity of the white radish after rehydration, and most components show significant differences. Wherein the AAP-80-III component has the most remarkable water retention capacity for dehydrated white radishes and the maximum water retention capacity of 87.2 percent; the AAP-10-I component has a minimum water retention of 84.4% for dehydrated white radish. Studies have shown that most natural polysaccharides have hydrophilic groups, such as-OH, -COOH, -CONH 2 and-SO 3 H, they readily form non-covalent bonds with biological tissue, extending the residence time of the absorption site. Therefore, the osmotic polysaccharide component can improve the water retention capacity of the dehydrated white radish, probably because hydrophilic groups in the polysaccharide are combined with the internal tissues of the white radish, and the binding capacity of the polysaccharide component on water molecules is enhanced, so that the water retention capacity of the white radish is improved. The difference between AAP-10-I and AAP-80-III permeation may be due to the increased content of hydrophilic groups in AAP-80-III.
4. Color measurement
The color of the reconstituted sample is closer to that of the fresh sample, which indicates the retention of the pigment and nutrients. And rehydrating the permeated and dried white radish sample at 60+/-2 ℃ until the quality is constant, and then carrying out color difference measurement. And (3) measuring L, a and b values of the fresh white radishes and the rehydrated white radishes by adopting a CR-400 color difference meter, and calculating a color difference value E. The calculation formula of the equation E is as follows:
wherein:L 0 、a 0 、b 0 values were measured for fresh group samples;L * 、a * 、b * values were measured for the treatment group samples.
Note that: the continuous different letters represent obvious differencep<0.05 Continuous identical letters indicate that the difference is not significantp> 0.05）。
As can be seen from table 1, the a-value and the b-value of the CK group samples and the osmotic polysaccharide samples after rehydration were not significantly different from the fresh white radish samples, but the L-value and the b-value were significantly different. Wherein a larger value of L indicates a whiter color and a larger value of b indicates a color closer to pure yellow. The overall comparison shows that the brightness of the samples permeated through the polysaccharide is closer to that of the fresh samples, the L-value tends to increase compared with the CK group samples, and the b-value tends to decrease. And according to the delta E result, the sample color and luster after the AAP-80-III permeation is better preserved, and the influence is smaller. The color of the sample of the non-penetrated polysaccharide has the greatest influence, which indicates that the penetrated polysaccharide component can obviously improve the color of the sample after rehydration.
Irreversible protein denaturation occurs due to moisture loss during drying, during which the plasma membrane is also damaged, and these structural damages lead to a loss of biological function of the plant cells, so that the enzymes and their respective substrates are no longer decomposed, and eventually reactions affecting the sensory and nutritional quality of the final product, including enzymatic browning and colour degradation, may occur. Thus, a decrease in enzymatic activity is associated with a low level of structural damage during drying, but the osmotic sugar solution stabilizes phospholipids and proteins against structural damage. And studies have also shown that the osmotic sugar solution exhibits a stronger protective effect in terms of ascorbic acid retention and color stability. Therefore, the sample permeated with the polysaccharide component in the test shows a color closer to that of a fresh sample, and the possible reason is that the polysaccharide component reduces structural damage to the white radish in the drying process and maintains color stability.
5. Texture determination
Texture is an important indicator for measuring the quality of a dry product after rehydration. And rehydrating the permeated and dried white radish sample at 60+/-2 ℃ until the quality is constant, and then carrying out texture measurement. Texture measuring conditions: the interval between the two measurement times is 5s, the test speed is 1 mm/s, the compression degree is 50%, the trigger force is 0.3N, and the data collection rate is 1 kHz. The model of the probe is TMS-50mm. The hardness, elasticity, chewiness, and cohesiveness of the samples were measured. And screening out polysaccharide components with larger difference of rehydration characteristic results of dehydrated white radishes through the test, and carrying out structural identification.
Note that: the continuous different letters represent obvious differencep <0.05 Continuous identical letters indicate that the difference is not significantp > 0.05）。
As can be seen from Table 2, the osmotic polysaccharide component has no significant difference in elasticity and cohesiveness of the reconstituted white radish. But the hardness and the masticatory property of the re-hydrated white radish are improved to different degrees, and the significant difference is presented, wherein the AAP-80-III component has more obvious effect (1746.14 +/-11.9) on retaining the hardness of the re-hydrated white radish and better masticatory property (1207.09 +/-9.39) compared with other components. Levi et al found that the tissue structure of the sample was destroyed during the drying process and pectin was released, resulting in a significant reduction in hardness of the sample after rehydration. Taiwo studies show that the hardness of the sample permeated with the sugar solution increases after rehydration compared to the sample not permeated with the sugar solution, because sugar can increase pectin-pectin interactions to affect the structural properties of the cell wall, so that the hardness of the sample after rehydration is somewhat preserved. The test results show that the hardness and the chewing property of the dehydrated white radishes are also well reserved after the dehydrated white radishes permeate different polysaccharide components.
Example 3 structural identification of Auricularia auricula polysaccharide component
The test results of the above examples show that AAP-80-III can effectively improve the rehydration characteristics of dehydrated white radishes, and meanwhile, the comparison shows that AAP-10-I improves the rehydration characteristics of dehydrated white radishes without significance, and AAP-10-I and AAP-80-III are selected for structural identification for exploring the reasons of difference. The identification results are as follows:
1. ultraviolet full-scan measurement result
The results of the ultraviolet spectra of AAP-10-I and AAP-80-III show that no significant absorption peak appears at 260 and 290 and nm for both polysaccharides, indicating that neither polysaccharide contains protein nor nucleic acid.
2. Infrared spectrum measurement result
As can be seen from FIG. 8, the infrared spectra of the two polysaccharides are very similar, the positions of the absorption peaks are within similar ranges, and the two are 3413 and 3413 cm -1 The strong absorption peak at the position is the absorption caused by the stretching vibration of-OH; 2927 cm -1 Where is-CH 2 、-CH 3 The resulting telescopic vibration absorption is a typical representation of carbohydrate compounds; both at 1618 and 1618 cm -1 And 1400 cm -1 The nearby absorption peak is considered to be-COOH induced vibration; at 1085 cm -1 Nearby is a characteristic absorption peak of the pyranose ring structure, indicating that both contain a pyranose ring; 865 cm -1 The absorption peak appearing nearby isβCharacteristic absorption peaks of glycosidic bonds, which indicate that the two polysaccharides are intermolecularβ-glycosidic linkages predominate. The results show that both polysaccharides contain hydrophilic groups such as-OH, -COOH and the like, so that the reason that the white radish has better expansibility and water retention after penetrating the polysaccharide component is closely related to the hydrophilic groups existing in the polysaccharide.
3. Molecular weight measurement results
The standard curve result of the dextran standard series is y= -0.2061x+1.0962, R 2 =0.992. The results of the molecular weight distribution measurements of AAP-10-I and AAP-80-III are shown in FIG. 9, and the average molecular weight of AAP-10-I is calculated to be 22 kDa, and the average molecular weight of AAP-80-III is calculated to be 1.5kDa. Studies have shown that the low molecular weight polysaccharide component of Auricularia auricula is more easily absorbed by tissues due to the loose conformation, so that the polysaccharide has less resistance to entering cells and internal tissues. Previous studies have shown that low molecular weight solute permeate has a higher osmotic pressure and is easier to access inside plant tissue. The molecular weight of AAP-80-III is far smaller as shown by the molecular weight measurement result of the testThe molecular weight of AAP-10-I can enter into white radish tissue more easily to improve rehydration. Therefore, the molecular weight of the black fungus polysaccharide has close relation with the rehydration characteristic of the dehydrated white radishes.
4. Monosaccharide composition measurement results
As can be seen from fig. 10, in both samples, AAP-10-i detected Glc, gal, ara, man, galA five monosaccharides in a molar ratio of 96.1:1.2:1.3:0.9:0.5. glc, ara, gal, man, glcA, rha, galA, fuc eight monosaccharides were identified in AAP-80-III in a molar ratio of 37.2:29:14.9:7.3:5.2:2.7:2.6:1.1. the results show that the Glc content is highest in both polysaccharides, but the Ara content also accounts for a larger proportion in AAP-80-III, and the monosaccharide compositions of the two polysaccharides are significantly different. In the study of the water-holding capacity of broccoli, authors found that the Ara side chain structure in broccoli keeps water molecules in the cell wall network, increasing the water-absorbing capacity of broccoli tissue, and thus improving rehydration characteristics. Therefore, the reason why the rehydration characteristics of AAP-10-I and AAP-80-III are different after penetrating the white radish is related to the Ara content in the monosaccharide composition of the two, and the higher the Ara content is, the better the rehydration characteristics of the dehydrated white radish are.
Example 4 application of highly rehydrated Auricularia auricula polysaccharide in vegetable drying
The test results of the above examples show that AAP-80-III can effectively improve the rehydration characteristics of dehydrated white radishes, and in order to explore the influence of AAP-80-III on the rehydration characteristics of other various vegetables, AAP-80-III is applied by vacuum infiltration into cucumbers, mushrooms, beans, eggplants, cabbages and carrots.
1. Application of high-rehydration black fungus polysaccharide to cucumber
Cleaning cucumber, slicing uniformly until the thickness is 3-4 mm, vacuum-penetrating AAP-80-III polysaccharide component into cucumber slices at the conditions of 0.8mg/mL concentration, 0.08 MPa vacuum degree, 30min evacuation time and 40 ℃ penetration temperature, draining sugar liquid, drying cucumber at 70 ℃ until the quality is constant, recording the quality and volume, rehydrating at 60 ℃ until the quality is constant, and recording the quality and volume.
2. Application of high-rehydration black fungus polysaccharide to mushrooms
Cleaning and uniformly slicing the lentinus edodes until the thickness is 2-3 mm, vacuum-infiltrating the AAP-80-III polysaccharide component into the lentinus edodes slices at the concentration of 0.8mg/mL, the vacuum degree of 0.08 MPa, the evacuating time of 30min and the infiltration temperature of 40 ℃, draining sugar liquid, drying the lentinus edodes at the temperature of 40 ℃ until the quality is constant, recording the quality and the volume, and then rehydrating the lentinus edodes at the room temperature (25 ℃) until the quality is constant, and recording the quality and the volume.
3. Application of high-rehydration black fungus polysaccharide to beans
Cleaning the beans, cutting the beans, uniformly slicing the beans until the thickness is 2-3 mm, vacuum-penetrating the AAP-80-III polysaccharide component into the beans under the conditions of 0.8mg/mL concentration, 0.08 MPa vacuum degree, 30min evacuation time and 40 ℃ penetration temperature, draining sugar liquid, drying the beans at 65 ℃ until the quality is constant, recording the quality and volume, and then rehydrating the beans at 60 ℃ until the quality is constant, and recording the quality and volume.
4. Application of high-rehydration black fungus polysaccharide to eggplants
Cleaning eggplant, slicing the eggplant until the thickness is 3-4 mm, vacuum-penetrating the AAP-80-III polysaccharide component into the eggplant slices at the concentration of 0.8mg/mL, the vacuum degree of 0.08 MPa, the evacuation time of 30min and the penetration temperature of 40 ℃, drying the eggplant at 60 ℃ until the quality is constant, recording the quality and the volume, and then rehydrating the eggplant at 50 ℃ until the quality is constant, and recording the quality and the volume.
5. Application of high-rehydration black fungus polysaccharide to cabbage
Selecting clean cabbage, uniformly cutting the cabbage into strips to 2-3 cm, vacuum-penetrating the AAP-80-III polysaccharide component into the cabbage strips under the conditions of 0.8mg/mL concentration, 0.08 MPa vacuum degree, 30min evacuation time and 40 ℃ penetration temperature, drying the cabbage at 60 ℃ until the quality is constant after draining sugar liquid, recording the quality and the volume, and then rehydrating the cabbage at 50 ℃ until the quality is constant, and recording the quality and the volume.
6. Application of high-rehydration black fungus polysaccharide to carrots
Washing carrot, slicing to 2-3 mm, vacuum-soaking AAP-80-III polysaccharide component in the carrot slices at the concentration of 0.8mg/mL, vacuum degree of 0.08 MPa, evacuation time of 30min and infiltration temperature of 40 ℃, drying the carrot slices at 60 ℃ until the quality is constant, recording the quality and volume, and rehydrating at 50 ℃ until the quality is constant, and recording the quality and volume.
7. Determination of rehydration characteristics of dehydrated vegetables
The dehydrated vegetables which are not permeated with the black fungus polysaccharide are taken as a blank (CK) group, and the dehydrated vegetables which are permeated with the AAP-80-III polysaccharide component are subjected to the determination of the rehydration ratio, the expansibility and the water holding capacity. The formula of the rehydration ratio, expansibility and water retention is shown in example 2.
Results: the influence results of the high rehydration polysaccharide on the rehydration characteristics of various vegetables are shown in fig. 11-13, and compared with the CK group, the high rehydration polysaccharide can be permeated to improve the rehydration characteristics of beans, eggplants, carrots, cucumbers, mushrooms and cabbages, wherein the difference between the improvement results of the rehydration characteristics of the cucumbers, mushrooms and cabbages after permeation and the CK group is not obvious, and the rehydration characteristics of the beans, eggplants and carrots can be obviously improved after permeation of the high rehydration polysaccharide. And compared with the CK group, the high-rehydration AAP-80-III black fungus polysaccharide can better retain the original shape and color of vegetables and improve the edible quality of dehydrated vegetables.
Claims (3)
1. The method for rehydrating the dried vegetables is characterized by comprising the following steps of:
(1) Slicing clean vegetables, wherein the thickness of the slices is 2-5 cm, and vacuum-infiltrating the black fungus polysaccharide AAP-80-III into the vegetable slices; the vacuum infiltration is carried out, the vacuum degree is 0.05-0.1 MPa, the vacuumizing time is 25-30 min, and the infiltration temperature is 35-45 ℃;
(2) Draining, and drying the vegetable slices until the quality is constant to obtain dried vegetables;
(3) Placing the dried vegetables in water, and rehydrating;
the black fungus polysaccharide AAP-80-III is prepared by the following method:
1) Pulverizing the black fungus to 50-100 meshes, adding 30mL of water into each gram of black fungus, stirring and extracting at the rotating speed of 180-250 r/min for 60-80 min and at the temperature of 80-120 ℃ to obtain a black fungus crude polysaccharide extract;
2) Adding 0.5-1.5% volume fraction of proteolytic enzyme into the black fungus crude polysaccharide extract, oscillating at a constant temperature of 50-60 ℃, deproteinizing for 10-15 h, and inactivating enzyme in boiling water bath for 13-18 min;
3) Concentrating after enzyme deactivation, slowly adding 95% ethanol until the volume fraction of the ethanol reaches 80%, and precipitating with ethanol for 24h;
4) Centrifuging, removing supernatant, and vacuum freeze-drying precipitate to obtain AAP-80;
5) Re-dissolving the precipitate to prepare AAP-80 black fungus polysaccharide solution; purifying, separating by chromatography, collecting eluent, concentrating and drying to obtain black fungus polysaccharide AAP-80-III;
the purification described in step 5) is performed using a DEAE-52 cellulose column;
sequentially eluting AAP-80 black fungus polysaccharide with NaCl solutions with the concentration of 0, 0.2, 0.4, 0.6, 0.8, 1.0 and 2mol/L, collecting the eluted black fungus polysaccharide components with a fractional automatic collector, eluting 20 tubes with the flow rate of 1mL/min and NaCl solutions with different concentrations, collecting 10 mL tubes, and tracking and detecting the absorbance of the collected liquid with a phenol-sulfuric acid method; elution curves are plotted with tube serial number and absorbance as abscissa and ordinate, respectively. Collecting the eluent of the 61 st to 80 th pipes, dialyzing 48 and h by deionized water, concentrating under reduced pressure and freeze-drying;
the chromatographic separation is carried out by using Sephadex G-100 for adsorption and distilled water for elution during the chromatographic separation, thus obtaining the black fungus polysaccharide AAP-80-III;
the average molecular weight of the black fungus polysaccharide AAP-80-III is 1.5kDa, the black fungus polysaccharide AAP-80-III consists of Glc, ara, gal, man, glcA, rha, galA and Fuc monosaccharide, and the molar ratio is 37.2:29:14.9:7.3:5.2:2.7:2.6:1.1;
the vegetable is white radish.
2. The method of rehydrating dried vegetables according to claim 1, wherein: the black fungus polysaccharide AAP-80-III is black fungus polysaccharide solution with the concentration of 0.5-1 mg/mL.
3. A method of rehydrating dried vegetables according to claim 2, wherein: the vacuum infiltration in the step (1) is carried out, the vacuum degree is 0.08 MPa, the evacuating time is 30min, and the infiltration temperature is 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148898.1A CN114524885B (en) | 2022-02-18 | 2022-02-18 | Black fungus polysaccharide and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148898.1A CN114524885B (en) | 2022-02-18 | 2022-02-18 | Black fungus polysaccharide and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114524885A CN114524885A (en) | 2022-05-24 |
| CN114524885B true CN114524885B (en) | 2023-06-23 |
Family
ID=81622660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210148898.1A Active CN114524885B (en) | 2022-02-18 | 2022-02-18 | Black fungus polysaccharide and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114524885B (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7029883B2 (en) * | 2002-06-04 | 2006-04-18 | Eastmedicine Limited | Preparation of an Auricularia auricula polysaccharide and its use in mammals |
| CN101712727B (en) * | 2009-11-24 | 2011-11-09 | 中国计量学院 | Method for extracting black fungus polysaccharide |
| CN102649824B (en) * | 2012-05-14 | 2013-12-11 | 浙江工商大学 | Method for separating anti-tumor polysaccharide component from black fungus by applying radial chromatography |
| CN107692115A (en) * | 2017-10-31 | 2018-02-16 | 冯磊 | The crisp method for making food of Aralia mandshurica young stem and leaf |
| CN111793140A (en) * | 2020-06-29 | 2020-10-20 | 吉林农业大学 | Black fungus oligosaccharide for protecting oxidative damage of liver cells and preparation method and application thereof |
-
2022
- 2022-02-18 CN CN202210148898.1A patent/CN114524885B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN114524885A (en) | 2022-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Huang et al. | Studies on polysaccharides from three edible species of Nostoc (Cyanobacteria) with different colony morphologies: comparison of monosaccharide compositions and viscosities of polysaccharides from field colonies and suspension cultures | |
| Chou et al. | Rheological properties and conformation of tomato paste pectins, citrus and apple pectins | |
| Rodríguez et al. | Agar from Gracilaria gracilis (Gracilariales, Rhodophyta) of the Patagonic coast of Argentina–Content, structure and physical properties | |
| Prinzivalli et al. | Effect of osmosis time on structure, texture and pectic composition of strawberry tissue | |
| CN112515085A (en) | Novel preservation card and preparation method thereof | |
| CN114831238B (en) | Method for improving high anthocyanin retention rate of freeze-dried fruit and vegetable solid beverage | |
| Radzki et al. | The impact of drying of wild-growing mushrooms on the content and antioxidant capacity of water-soluble polysaccharides | |
| Banasaz et al. | The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple | |
| CN114524885B (en) | Black fungus polysaccharide and application thereof | |
| Zahoorullah et al. | Effect of chitosan coating on the post harvest quality of banana during storage | |
| ARGUEDAS et al. | Residual cyanide concentrations during the extraction of cassava starch | |
| EP2825564A1 (en) | A method for isolating dietary fiber arabinogalactan and arabinogalactan in combination with flavonoid dihydroquercetin (taxifolin) from conifer wood species or hardwood including butt logs and bark | |
| CN108740646B (en) | Color potato beverage with antioxidant function and preparation method thereof | |
| Wei et al. | Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential | |
| CN116987204A (en) | Preparation method of uniform tremella polysaccharide | |
| CN109601793A (en) | Giant salamander active peptide ferment | |
| McFeeters | Cell wall monosaccharide changes during softening of brined cucumber mesocarp tissue | |
| CN115010825A (en) | Preparation method of pumpkin pectin rich in RG-I structure | |
| CN114947096A (en) | Fresh-keeping and storage method for ginger juice processing | |
| CN114904294A (en) | Preparation method of high-yield tea flavone | |
| CN113444140A (en) | Method for preparing natural low molecular weight jellyfish antioxidant active peptide | |
| KR101552685B1 (en) | Manufacturing method of flavored white ginseng by slicing | |
| Odonmažig et al. | Carbohydrate components of mongolian apricot fruit (Armeniaca sibirica l.). fractional extraction and general characteristics | |
| Cantor et al. | Postharvest changes of pectic substances in chilled peaches | |
| CN118020825A (en) | Fresh-keeping storage method for delaying apricot fruit softening based on pulsed strong light synergistic modified atmosphere |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |