CN115152850A - Enzymatic oat milk for inhibiting activity of alpha-glucosidase and preparation method thereof - Google Patents
Enzymatic oat milk for inhibiting activity of alpha-glucosidase and preparation method thereof Download PDFInfo
- Publication number
- CN115152850A CN115152850A CN202210779860.4A CN202210779860A CN115152850A CN 115152850 A CN115152850 A CN 115152850A CN 202210779860 A CN202210779860 A CN 202210779860A CN 115152850 A CN115152850 A CN 115152850A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- oat
- oat milk
- enzyme
- milk
- 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.)
- Granted
Links
- 235000020262 oat milk Nutrition 0.000 title claims abstract description 109
- 102100024295 Maltase-glucoamylase Human genes 0.000 title claims abstract description 36
- 108010028144 alpha-Glucosidases Proteins 0.000 title claims abstract description 36
- 230000002255 enzymatic effect Effects 0.000 title claims description 11
- 230000002401 inhibitory effect Effects 0.000 title abstract description 23
- 238000002360 preparation method Methods 0.000 title description 5
- 229940088598 enzyme Drugs 0.000 claims abstract description 72
- 102000004190 Enzymes Human genes 0.000 claims abstract description 70
- 108090000790 Enzymes Proteins 0.000 claims abstract description 70
- 229940106157 cellulase Drugs 0.000 claims abstract description 49
- 108010059892 Cellulase Proteins 0.000 claims abstract description 48
- 230000000694 effects Effects 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000004365 Protease Substances 0.000 claims abstract description 35
- 229920001503 Glucan Polymers 0.000 claims abstract description 27
- 230000035939 shock Effects 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 18
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 18
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 18
- 238000004537 pulping Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 108090000526 Papain Proteins 0.000 claims abstract description 12
- 230000005764 inhibitory process Effects 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 12
- 235000019834 papain Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 230000002218 hypoglycaemic effect Effects 0.000 claims abstract description 9
- 230000000415 inactivating effect Effects 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims description 23
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 21
- 235000019419 proteases Nutrition 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 230000002779 inactivation Effects 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 102100026189 Beta-galactosidase Human genes 0.000 claims 1
- 108010059881 Lactase Proteins 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 108010005774 beta-Galactosidase Proteins 0.000 claims 1
- 229940116108 lactase Drugs 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 9
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 7
- 229920001184 polypeptide Polymers 0.000 abstract description 7
- 239000002243 precursor Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 50
- 235000007319 Avena orientalis Nutrition 0.000 description 47
- 244000075850 Avena orientalis Species 0.000 description 42
- 150000004676 glycans Chemical class 0.000 description 35
- 229920001282 polysaccharide Polymers 0.000 description 35
- 239000005017 polysaccharide Substances 0.000 description 35
- 239000000243 solution Substances 0.000 description 18
- 239000008280 blood Substances 0.000 description 14
- 210000004369 blood Anatomy 0.000 description 14
- 229920002498 Beta-glucan Polymers 0.000 description 12
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 11
- 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 11
- 239000008103 glucose Substances 0.000 description 11
- 239000000523 sample Substances 0.000 description 10
- 238000004128 high performance liquid chromatography Methods 0.000 description 9
- 206010012601 diabetes mellitus Diseases 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 7
- 241000209761 Avena Species 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000002953 phosphate buffered saline Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 3
- 229920002307 Dextran Polymers 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003888 alpha glucosidase inhibitor Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 201000001421 hyperglycemia Diseases 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 230000000291 postprandial effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 2
- IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 4-nitrophenyl alpha-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC1=CC=C([N+]([O-])=O)C=C1 IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 229960002632 acarbose Drugs 0.000 description 2
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 238000002635 electroconvulsive therapy Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 238000012417 linear regression Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 108091008146 restriction endonucleases Proteins 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 108010042407 Endonucleases Proteins 0.000 description 1
- 102000004533 Endonucleases Human genes 0.000 description 1
- 108060002716 Exonuclease Proteins 0.000 description 1
- 238000012404 In vitro experiment Methods 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 206010067584 Type 1 diabetes mellitus Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 102000013165 exonuclease Human genes 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 208000004104 gestational diabetes Diseases 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229930010796 primary metabolite Natural products 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000007226 seed germination Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses an enzymolysis method for improving the activity of oat milk for inhibiting alpha-glucosidase and the prepared enzymolysis oat milk. Soaking oat after heat shock to activate endogenous precursor substance generating enzyme of oat; soaking in clear water; pulping; adding cellulase and pectinase into the oat milk with the residues for enzymolysis, centrifuging to remove residues and starch, inactivating enzyme, adding papain for enzymolysis, inactivating enzyme, adding alkaline protease for enzymolysis, inactivating enzyme, blending, homogenizing and sterilizing to obtain the enzymolysis oat milk with the activity of inhibiting alpha-glucosidase. The result shows that the oat milk without thermal shock and enzymolysis has no alpha-glucosidase inhibition effect, the alpha-glucosidase inhibition rate of the oat milk obtained after the enzymolysis of the patent reaches 40.2-62.0%, compared with the oat milk without thermal shock and enzymolysis, the content of polypeptide is increased, and the ratio of glucan with low molecular weight is obviously improved. The invention improves the hypoglycemic activity of the oat milk and provides a new way for the functional development of the oat milk.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to enzymolysis oat milk for inhibiting activity of alpha-glucosidase and a preparation method thereof.
Background
There are many pathogenic factors of diabetes, and they are classified according to their etiology, including type I diabetes, type II diabetes, other specific types of diabetes, and gestational diabetes. For diabetic patients, the control of blood sugar in vivo requires extra attention to fasting blood sugar and postprandial blood sugar, and especially postprandial hyperglycemia is the key to the prevention and treatment of diabetes. Besides changing the eating habits, eating low-sugar and low-fat foods, taking alpha-glucosidase inhibitors or injecting insulin after meal can effectively control the postprandial hyperglycemia and reduce the attack probability of diabetic complications. The alpha-glucosidase inhibitor can slow down the speed of carbohydrate decomposition into glucose mainly by inhibiting the alpha-glucosidase in small intestine, thereby slowing down the absorption of glucose in intestinal tract and reducing postprandial blood sugar. How to develop a novel diabetes treatment drug with mild action, strong specificity and small toxic and side effects is always a hot point of research.
The Avena gramineae contains various nutrient substances such as protein, fat, mineral substances, phenolic compounds, beta-glucan and the like, and has various biological activities of reducing blood fat, reducing blood sugar, regulating lipid metabolism disorder, preventing and treating atherosclerosis and the like. In 1977 the united states Food and Drug Administration (FDA) issued a statement that eating oat food for a certain period of time and reaching the threshold value of oat beta-glucan results in a hypoglycemic effect. However, it has also been found that ingestion of 3.9g of a diet rich in oat beta-glucan for 8 consecutive weeks had no diet-related effect on fasting plasma glucose, fasting plasma insulin or insulin resistance in diabetic patients II. The reason for this difference may be that the attenuation of postprandial blood glucose and insulin response in diabetic patients is related to the high viscosity of oat beta glucan. Research proves that the oat beta-glucan plays a role in reducing blood sugar by forming a high-viscosity environment in intestines and stomach, the high viscosity can delay gastric emptying, slow intestinal tract peristalsis and delay the absorption of glucose in small intestine, and the viscosity difference of different oat beta-glucans is large. But whether glucan and its degradation products have direct hypoglycemic activity is under further investigation.
When dried oats swell with water, dormant enzymes are activated to increase metabolic activity, produce primary and secondary metabolites, and cause complex physical, chemical and structural changes in the kernels, thereby improving the nutritional and functional properties of the oats. The soaking process is not only the seed imbibition process, but also can cause the change of some anti-nutritional ingredients and mineral contents in the seeds, and meanwhile, some nutrients and active substances which are easy to dissolve in water can be dissolved in the wheat soaking water, and meanwhile, the soaking process can soften the oat grains and improve the dissolution rate of protein and glucan in the oat.
Disclosure of Invention
The invention aims to activate endogenous enzymes of oat by heat shock, provide an oat milk enzymolysis method for inhibiting alpha-glucosidase activity by using the combination of 'protease and cellulase restriction enzyme hydrolysis' on heat shock oat milk, and improve the hypoglycemic activity of oat milk.
The oat enzymolysis method for inhibiting the activity of alpha-glucosidase provided by the invention comprises the following steps:
(1) Heat shock: heating herba Avenae Fatuae in hot water, taking out, rinsing with clear water, and cooling to room temperature;
(2) Soaking: soaking the heat-excited oat in clear water;
(3) Pulping: adding water into the soaked oat, pulping, and sieving all residues with a 60-100 mesh sieve to obtain oat milk with residues;
(4) Restricted hydrolysis of dextran: adding 160U/mL-320U/mL (which means that 160U-320U of cellulase is added into 1mL of oat milk with dregs, the same is applied below) cellulase and 30U/mL-40U/mL of pectinase into the oat milk with dregs, performing enzymolysis, centrifuging to remove residues and starch, taking supernate, and inactivating enzyme to obtain enzymolyzed oat milk 1;
(5) And (3) protease enzymolysis: adding papain with the mass fraction of 0.05-0.1% (namely adding 0.05-0.1 g of papain into 100g of the enzymolyzed oat milk 1, the same applies below) into the enzymolyzed oat milk 1, and carrying out enzymolysis and enzyme inactivation to obtain an enzymolyzed oat milk 2;
(6) Performing compound enzymolysis by alkaline protease: adjusting the pH value of the enzymolysis oat milk 2 to 9-10, adding alkaline protease with the mass fraction of 0.75% -1%, and carrying out enzymolysis and enzyme inactivation to obtain enzymolysis oat milk 3;
(7) Adding or not adding sweetener into the enzymolysis oat milk 3, adjusting the temperature to 70 deg.C, homogenizing under 30Mpa, and sterilizing at 121 deg.C for 15min to obtain enzymolysis oat milk.
The enzymes used above apply only to the following sources and combinations of enzymes:
the enzymes used in said steps (4) to (6) are derived from:
cellulase: beijing Soilebao Tech Co., ltd (Solarbio), enzyme activity 500000U/g;
papain: the enzyme activity of the Nanning Pombo bioengineering company is 100000U/g;
alkaline protease: cangzhou Xiaheng enzyme biotechnology limited company, the enzyme activity is 200000U/g;
and (3) pectinase: the enzyme activity of Shandonglong Kort enzyme preparation, inc. is 30000U/g;
in the step (1), the heat shock is 60-150 s in water with the temperature of 90-100 ℃;
in the step (2), the soaking is to make the thermally excited oat absorb water and expand to 1.5-2 times of the original mass;
in the step (3), the weight ratio of oat to water is 1:8-10 (calculated as dry weight of oats) (8-10 g water added to 1g dry weight of oats);
the water temperature of pulping water is 10-50 ℃, and starch can not be gelatinized;
in the step (4), the cellulase may be specifically 160U/mL or 320U/mL; the pectinase can be 30U/mL or 40U/mL;
the temperature of the enzymolysis is 50-55 ℃, and the time can be 0.5-1.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min;
in the step (5), the mass fraction of the papain can be specifically 0.05%, 0.075% and 0.1%;
the temperature of the enzymolysis is 50-55 ℃, and the time can be 1.0-3.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min;
in the step (6), the alkaline protease may be 0.75% or 1% by mass;
the temperature of the enzymolysis is 50-55 ℃, and the time can be 1.0-3.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min.
The enzymolysis oat milk prepared by the enzymolysis method also belongs to the protection scope of the invention.
The invention also protects the application of the enzymatic oat milk in preparing a product for reducing blood sugar and/or a product for inhibiting the activity of alpha-glucosidase.
The invention has the advantages and positive effects that: endogenous enzyme is activated by heat shock treatment, seed germination is promoted, water absorption rate is increased, endogenous enzyme activity is activated, the type and content of oat milk extract substances are finally changed, and the whole substance composition of oat milk is changed; the extraction rate of glucan and protein is increased by the pectinase; by the synergistic effect of the compound protease and the cellulase restriction enzyme hydrolysis, the oat polypeptide and the oat beta-glucan with proper molecular weight are obtained, the activity of inhibiting alpha-glucosidase by the oat milk is effectively improved, the process is simple, and the method is suitable for industrial production.
Drawings
FIG. 1 is an HPLC chromatogram of example 1;
FIG. 2 is an HPLC chromatogram of example 2;
FIG. 3 is an HPLC chromatogram of comparative example 1;
FIG. 4 is an HPLC chromatogram of comparative example 2;
FIG. 5 is an HPLC chromatogram of comparative example 3;
FIG. 6 is a HPLC chromatogram of comparative example 4;
FIG. 7 is a HPLC chromatogram of comparative example 5;
FIG. 8 is a HPLC chromatogram of comparative example 6;
FIG. 9 is a comparative example 7HPLC chromatogram;
FIG. 10 is a glucose content standard curve;
FIG. 11 is a standard curve for protein content;
FIG. 12 is a dextran relative molecular weight standard curve.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments, and the examples are given only for illustrating the present invention and not for limiting the scope of the present invention. The examples provided below serve as a guide for further modifications by a person skilled in the art and do not constitute a limitation of the invention in any way.
The experimental procedures in the following examples, unless otherwise indicated, are conventional and are carried out according to the techniques or conditions described in the literature in the field or according to the instructions of the products. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The enzymes used in the following examples and comparative examples 1-4 and 6, respectively, were from:
cellulase: beijing Soilebao Tech Co., ltd (Solarbio), enzyme activity 500000U/g;
and (3) papain: the enzyme activity of Nanning Pompe bioengineering GmbH is 100000U/g;
alkaline protease: cangzhou Xiusheng enzyme biotechnology limited company, the enzyme activity is 200000U/g;
and (3) pectinase: shandonglongket enzyme preparation Co., ltd., enzyme activity 30000U/g;
example 1
(1) Heat shock: removing impurities in oat, thermally exciting oat in boiling water (100 ℃) for 120s, immediately taking out, placing in clear water, and quickly rinsing to reduce the temperature to room temperature;
(2) Soaking: soaking the thermally excited oat in clear water at room temperature to ensure that the oat absorbs water and expands to 1.8 times of the original mass;
(3) Pulping: mixing the soaked oat according to the proportion of 1:8 (calculated by the dry weight of the oat), adding water (water temperature is 25 ℃) and pulping to ensure that all residues pass through 100 meshes to obtain oat milk with residues;
(4) Restriction of glucan: adding 160U/mL cellulase and 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme, thereby obtaining enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: adding papain with the mass fraction of 0.05% into the enzymatic oat milk 1, performing enzymolysis at 50 deg.C for 1h, and keeping the temperature at 100 deg.C for 10min to inactivate enzyme to obtain enzymatic oat milk 2;
(6) Performing compound enzymolysis by alkaline protease: adjusting the pH value of the enzymolysis oat milk 2 to 9, adding 1% of alkaline protease by mass, carrying out enzymolysis at 50 ℃ for 1h, and then carrying out heat preservation at 100 ℃ for 10min to inactivate enzyme, thereby obtaining enzymolysis oat milk 3;
(7) Adding no sweetening agent into the enzymolysis oat milk 3, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Example 2
(1) Heat shock: removing impurities in oat, thermally exciting oat in water of 90 deg.C for 60s, immediately taking out, placing in clear water, and rapidly rinsing to room temperature;
(2) Soaking: soaking the thermally excited oat in clear water at room temperature to ensure that the oat absorbs water and expands to 1.5 times of the original mass;
(3) Pulping: mixing the soaked oat according to the weight ratio of 1:10 Adding water (water temperature is 50 ℃) into the dry weight of the oat for pulping, and enabling all residues to pass through 100 meshes to obtain oat milk with residues;
(4) Restriction of glucan: adding 320U/mL cellulase and 30U/mL pectinase into the oat milk with dregs, performing enzymolysis for 0.5h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme, thereby obtaining enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: adding papain with the mass fraction of 0.05% into the enzymatic oat milk 1, performing enzymolysis at 50 deg.C for 1h, and keeping the temperature at 100 deg.C for 10min to inactivate enzyme to obtain enzymatic oat milk 2;
(6) Performing compound enzymolysis by alkaline protease: adjusting the pH value of the enzymolysis oat milk 2 to 9, adding 0.75% of alkaline protease by mass, carrying out enzymolysis at 50 ℃ for 1h, and then preserving the temperature at 100 ℃ for 10min to inactivate the enzyme, thereby obtaining enzymolysis oat milk 3;
(7) And (3) adding no sweetening agent into the enzymolysis oat milk 3, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Comparative example 1
(1) Heat shock: the same as example 1;
(2) Soaking: the same as example 1;
(3) Pulping: the same as example 1;
(4) Adding 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme to obtain enzymolysis oat milk 1;
(5) Adding no sweetening agent into the enzymolysis oat milk 1, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Comparative example 2
(1) Soaking: the same as example 1;
(2) Pulping: the same as example 1;
(3) Adding 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme to obtain enzymolysis oat milk 1;
(4) Adding no sweetening agent into the enzymolysis oat milk 1, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Comparative example 3
(1) Heat shock: the same as example 1;
(2) Soaking: the same as example 1;
(3) Pulping: the same as example 1;
(4) Restriction of glucan: adding 80U/mL cellulase and 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme activity to obtain enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: the same as example 2;
(6) Performing compound enzymolysis by alkaline protease: the same as example 2;
(7) Adding no sweetening agent into the enzymolysis oat milk 3, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Comparative example 4
(1) Heat shock: the same as example 1;
(2) Soaking: the same as example 1;
(3) Pulping: the same as example 1;
(4) Restriction of glucan: adding 640U/mL cellulase and 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme activity to obtain enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: the same as example 1;
(6) And (3) protease compound enzymolysis: the same as example 1;
(7) Adding no sweetening agent into the enzymolysis oat milk 3, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
Comparative example 5
(1) Preparing a sample: oat beta-glucan (neat) solution was prepared according to the polysaccharide content in comparative example 1. Oat beta-glucan was purchased from shenyou biotechnology limited, zhejiang.
Comparative example 6
(1) Preparing a sample: preparing a solution of oat beta-glucan (pure product) according to the polysaccharide content in comparative example 1;
(2) Enzymolysis of cellulase: adjusting pH to 4.8, adding 160U/mL cellulase, performing enzymolysis at 55 deg.C for 1h, and keeping the temperature at 100 deg.C for 10min to inactivate enzyme to obtain herba Avenae Fatuae beta-cellulase hydrolysate.
Comparative example 7
(1) Heat shock: the same as example 1;
(2) Soaking: the same as example 1;
(3) Pulping: the same as example 1;
(4) Restriction of glucan: adding 160U/mL cellulase and 40U/mL pectinase into the oat milk with dregs, performing enzymolysis for 1.0h at 55 ℃, centrifuging at 1000 r/min, taking supernate, and preserving heat at 100 ℃ for 10min to inactivate enzyme activity to obtain enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: adding papain with the mass fraction of 0.05% into the enzymolytic oat milk 1, carrying out enzymolysis at 50 ℃ for 1.0h, and then preserving the temperature at 100 ℃ for 10min to inactivate enzyme so as to obtain an enzymolytic oat milk 2;
(6) Performing compound enzymolysis by alkaline protease: adjusting the pH value of the enzymolysis oat milk 2 to 9, adding 1% of alkaline protease by mass, performing enzymolysis at 50 ℃ for 1h, and then preserving heat at 100 ℃ for 10min to inactivate enzyme activity to obtain enzymolysis oat milk 3;
the cellulase is obtained from CEL-01 type cellulose of Cangzhou summer enzyme biotechnology Limited, and the enzyme activity is 11000U/g; papain is purchased from Nanning Hengdonghua David Biotechnology Limited liability company, and has enzyme activity of 100000U/g; the used alkaline protease is obtained from 2.4L of Novoxil food-grade alkaline protease Alcalase, and the enzyme activity is 200000U/g; the pectinase is purchased from Shandong Kete enzyme preparation Co., ltd, and the enzyme activity is 30000U/g;
(7) Adjusting the temperature of the enzymolysis oat milk 3 to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk.
The relevant detection methods and results of the present invention are as follows:
the samples obtained in the examples and comparative examples were subjected to index measurement.
1. And (3) determination of polysaccharide content:
respectively taking 4mL of samples prepared in the examples and the comparative examples, adding 4 times volume of absolute ethyl alcohol for alcohol precipitation, standing overnight, drying, and redissolving in 2mL of deionized water to obtain the coarse polysaccharide solution of the oat milk. And (4) measuring the content of the polysaccharide by adopting a phenol-sulfuric acid method.
(1) Drawing a standard curve: accurately sucking 0.1mg/mL glucose standard solution 0.2, 0.4, 0.6, 0.8 and 1.0mL into a test tube, supplementing water to 1.0mL, adding 0.5mL phenol solution with mass fraction of 6%, slowly adding 5mL concentrated sulfuric acid solution along the wall of the test tube, uniformly mixing, carrying out boiling water bath for 5min, and cooling to room temperature. 1.0mL of distilled water is used as a blank control, an ultraviolet spectrophotometer is used for measuring the absorbance value at the 490nm wavelength, the average value is repeatedly obtained for three times, the glucose content is used as the abscissa, and the OD is used 490nm On the ordinate, a standard curve is plotted as shown in FIG. 10. The standard curve linear regression equation is known as y =8.2243x-0.0087 2 =0.999, wherein y is the absorbance and x is the glucose content (mg/mL).
(2) Determination of polysaccharide in sample solution: accurately sucking 1mL of sample crude polysaccharide solution diluted by 200 times, adding 0.5mL of phenol solution with the mass fraction of 6%, slowly adding 5mL of concentrated sulfuric acid solution along the wall of the test tube, uniformly mixing, carrying out boiling water bath for 5min, and cooling to room temperature. And measuring an absorbance value at 490nm by using an ultraviolet spectrophotometer by taking the reagent blank as a reference. And calculating the polysaccharide content in the solution according to a standard curve.
2. Determination of α -glucosidase inhibition:
acarbose is an alpha-glucosidase inhibitor, relieves postprandial hyperglycemia by inhibiting carbohydrate in food from being decomposed into glucose, achieves the effect of reducing blood sugar, and is a medicament for treating diabetes.
The reagents were added to the 96-well plate according to table 1. First, 60. Mu.L of 0.01mol/L phosphate buffered saline (pH 6.8, PBS) was applied to each well of a 96-well plate, then 20. Mu.L of the samples prepared in examples and comparative examples were added to the sample group and the sample control group, and the samples were equilibrated at 37 ℃ for 5min, and the control group and the blank control group were replaced with an equal volume of PBS, and then 20. Mu.L of 0.2U/mL alpha-glucosidase was added to the control group and the sample group, and the blank control group and the sample control group were replaced with an equal volume of PBS, and the reaction was maintained at 37 ℃ for 30min, and then 20. Mu.L of p-nitrophenyl-alpha-D-glucopyranoside (pNPG) was added to initiate a reaction at 37 ℃ for 30min, and 30. Mu.L of Na was added 2 CO 3 To terminate the reaction, the absorbance was measured at 405 nm.
TABLE 1 reaction System for alpha-glucosidase Activity inhibition
3. And (3) determination of polypeptide content:
5mL of the samples prepared in the examples and the comparative examples are added with 5mL of trichloroacetic acid solution with the mass fraction of 10%, and after centrifugation at 8000rpm for 3min, supernatant is taken for testing.
(1) Drawing a standard curve: accurately sucking 0.16, 0.32, 0.48, 0.64 and 0.8mL of 10mg/mL bovine serum albumin standard solution into a test tube, replenishing water to 0.8mL, adding 3.2mL of biuret reagent, uniformly mixing, and reacting for 30min at 25 ℃. Using 1.0mL of distilled water as blank control, measuring absorbance value at 540nm wavelength by using an ultraviolet spectrophotometer, repeatedly averaging for three times, using protein content as abscissa and OD 540 As an ordinate, a standard curve was plotted as shown in FIG. 11. Can be used forThe standard curve linear regression equation is known as y =0.0537x-0.002,r 2 =0.9999, wherein y is absorbance and x is protein content (mg/mL).
(2) Determination of the polypeptides of the sample solution: accurately sucking 0.8mL of sample solution to be detected, adding 3.2mL of biuret reagent, uniformly mixing, and reacting at 25 ℃ for 30min. And measuring an absorbance value at the wavelength of 540nm by using a reagent blank as a reference through an ultraviolet spectrophotometer. Calculating the polypeptide content of the solution according to a standard curve.
4. Determination of polysaccharide molecular weight:
taking 4mL of the sample prepared in the example and the comparative example, adding 4 times volume of absolute ethyl alcohol for alcohol precipitation, standing overnight, drying, and redissolving in 2mL of deionized water to obtain the oat milk crude polysaccharide solution.
Polysaccharide molecular weights were determined using HPLC. The conditions were as follows:
chromatograph: agilent 1260; a chromatographic column: agiLent PL aquageL L-OH MIXED-M (300 mm. Times.8 mm); a detector: a differential refractive detector; mobile phase: 0.1mol/LNaNO 3 A solution; flow rate: 1.0mL/min; sample injection amount: 20 mu L of the solution; column temperature: at 30 ℃.
With 0.1mol/L NaNO 3 The dextran standard substance with molecular weight of 3620, 12600, 30200, 63300, 126000g/mol is dissolved in the solution, and the solution is filtered through a 0.22 μm microporous filter and then sequentially injected. The results are shown in FIG. 12, where LgMw is plotted as the ordinate and retention time is plotted as the abscissa. The formula for the calculation of the relative molecular weight and retention time of the polysaccharide is: y = -0.5281x +8.9252, and R2=0.9911, wherein x is retention time.
The crude polysaccharide solution is added with 0.1mol/L NaNO 3 The solution was diluted to a polysaccharide content of 1.8mg/mL, passed through a 0.22 μm millipore filter, sample injected and the retention time recorded. The relative molecular mass of the polysaccharide was calculated.
The measurement results of the polysaccharide content, the polypeptide content, the alpha-glucosidase inhibition rate and the polysaccharide molecular weight in the examples and comparative examples of the invention are as follows:
TABLE 2 polysaccharide content, polypeptide content and alpha-glucosidase inhibition ratio in examples of the present invention and comparative examples
The hypoglycemic mechanism of clinical acarbose for reducing blood sugar is that the generation of glucose is inhibited by inhibiting the activity of alpha-glucosidase in small intestine, so as to prevent the increase of blood sugar, and the inhibition rate of alpha-glucosidase at the concentration of 2.62mg/mL is 80.6% in vitro experiment. As can be seen from Table 2, the enzymolysis oat milk obtained in the patent example is 40.2-62.0%, and has certain blood sugar reducing capability.
Polysaccharide elution amount of heat-shocked oat (comparative example 1) is improved by 2.86 times compared with polysaccharide elution amount of non-heat-shocked oat (comparative example 2), peptide elution amount is slightly increased, inhibition rate of oat milk of comparative example 1 after heat shock on alpha-glucosidase is 8.2%, and only soaked oat milk (comparative example 2) has no alpha-glucosidase inhibition activity, so that importance of heat shock on the patent technology is shown; the total polysaccharide content of the oat soaked after heat shock is not increased by adopting a proper amount of cellulase for hydrolysis (160-320U/mL), but the molecular weight distribution of the polysaccharide is obviously changed (Table 3); in addition, the peptide yield of the example 1 and the example 2 is improved by 1.94-2.72 times compared with the peptide yield of the comparative example 1, and the importance of the combination and the proportion of the protease and the cellulase used in the patent is illustrated; the higher addition of cellulase does not significantly increase the polysaccharide content, indicating that the combination of protease and cellulase used in this patent needs to be controlled within a certain ratio range to be effective.
The soaked oat milk only added with pectinase (comparative example 2) does not show alpha-glucosidase inhibitory activity, while the heat shock oat milk only added with pectinase (comparative example 1) shows certain alpha-glucosidase inhibitory activity, which indicates that heat shock can activate the endogenous enzyme activity of oats and increase the content of substances with alpha-glucosidase inhibitory activity; the enzymolysis oat milk (comparative example 3) treated by protease and cellulase with lower addition amount has the polysaccharide content similar to that of comparative example 1, but the peptide content is obviously higher than that of comparative example 1, and the alpha-glucosidase inhibitory activity is obviously higher than that of comparative example 1; however, the total polysaccharide content of the enzymolyzed oat milk treated by the higher adding amount of cellulase (comparative example 4) is not obviously higher than that of the enzymolyzed oat milk in example 1 and example 2, and the higher alpha-glucosidase inhibiting activity is not shown, which shows that the treatment of the cellulase with the excessively low and high adding amounts of the cellulase further reduces the molecular weight of peptide and glucan in the oat milk so as to reduce the activity of the peptide and the glucan, thereby further proving the importance of the combination and the proportion of the characteristic protease and the cellulase used in the patent.
The oat beta-glucan (comparative example 5) with the same content of heat shock oat polysaccharide does not show alpha-glucosidase inhibitory activity, while the oat beta-glucan (comparative example 6) which is subjected to enzymolysis with the same content of cellulase as in example 1 has the alpha-glucosidase inhibitory activity, so that the fact that the glucan is subjected to enzymolysis by specific cellulase to form glucan with certain low molecular weight can have the alpha-glucosidase inhibitory activity is shown, and the particularity of the enzymolysis condition of the cellulase adopted in the patent is shown.
The enzymatic oat milk (comparative example 7) obtained by adopting the protease and the cellulase with the same activity and different enzyme preparation sources and the same enzymatic hydrolysis conditions as in example 1 has the same total polysaccharide content as in examples 1 and 2, but the alpha-glucosidase inhibitory activity of the enzymatic oat milk is lower than that of the examples, which shows that even if the protease with the same enzyme activity is adopted, the types and the contents of peptides in the enzymatic oat milk are different due to different enzyme-cutting amino acid connection sites in the proteases of different manufacturers; the same cellulase activity enables the molecular weight of glucan in oat milk to be similar, but because cellulase of different manufacturers contains cellobiase, endonuclease and exonuclease in different proportions and the polysaccharide branch enzyme cutting capability is different, the alpha-glucosidase inhibitory activity of the obtained oat milk is weaker than that of the enzyme combination used in the patent, and therefore the importance of the combination and proportion of the characteristic protease and the cellulase used in the patent is further proved.
Therefore, the oat milk has the potential of reducing the blood sugar activity by combining heat shock and soaking and adding the characteristic protease and the cellulase to improve the alpha-glucosidase inhibitory activity of the oat milk.
As can be seen from Table 3, the ratio of 20KDa polysaccharide in the soaked oat milk after heat shock (comparative example 1) is obviously higher than that of the directly soaked oat milk (comparative example 2), which shows that the heat shock can activate the endogenous enzyme activity in oat seeds and increase the polysaccharide extraction rate, and the effectiveness of the heat shock treatment of the invention on the dissolution of effective substances in oat is proved.
The method for enzymolysis of oat milk by using cellulase of the patent (example) ensures that the characteristic glucan of 12-13KDa appears after the cellulase is hydrolyzed, while the comparative example 1 and the comparative example 2 without the cellulase do not have the component, and the glucan with the molecular weight of about 7KDa in the example 1 and the example 2 has a proportion which is obviously higher than that of the comparative example 1 and the comparative example 2, which shows that the proper characteristic cellulase can carry out the restrictive hydrolysis on the glucan to obtain the glucan with a certain molecular weight and a lower polymerization degree.
The ratio of glucan with molecular weight of about 7KDa in oat milk obtained by adding low cellulase (comparative example 3) is obviously lower than that in the embodiment, the dissolution of macromolecular polysaccharide in oat is improved by adding high-performance cellulase (comparative example 4), however, the ratio of glucan with low molecular weight of about 7KDa is obviously reduced, which shows that oligosaccharide with certain molecular weight has certain hypoglycemic effect, and meanwhile, the ratio of oligosaccharide with endogenous molecular weight of about 700Da in oat is further reduced by excessive cellulase compared with the embodiment, which shows that more endogenous oligosaccharide is decomposed into monosaccharide. Therefore, the addition of cellulase with certain characteristics is necessary for maintaining the hypoglycemic activity of glucan, and too much and too little affect the content and molecular weight of glucan having the hypoglycemic activity.
Comparative example 6 further demonstrates that a proportion of the specialty cellulase can hydrolyze 11-12kDa glucans to 4.5kDa glucans.
TABLE 3 molecular weight determination of polysaccharides in inventive and comparative examples
- - - -: no peak was detected
The activities of protease and cellulase are the same, the sources of enzyme preparations are different, the enzymolysis conditions are the same as those in example 1, the obtained enzymolysis oat milk (comparative example 7) has the advantages that the ratio of polysaccharide with large molecular weight of about 20KDa is higher than that in the example, the ratio of polysaccharide with 14KDa is higher than that in the example, the ratio of glucan with low molecular weight of about 7KDa is lower than that in the example, and the inhibition activities of alpha-glucosidase are lower than that in the example, which shows that even if protease with the same enzyme activity is adopted, the types and the contents of oat peptide in the milk obtained by enzymolysis are different due to different enzyme-cutting amino acid connecting sites in the proteases of different manufacturers; the same cellulase activity, but different manufacturers contain different proportions of endo-enzyme and exo-enzyme in cellulase, and simultaneously the polysaccharide branch cutting capability is different, so that the molecular weight distribution of glucan in the obtained oat milk is different, and the alpha-glucosidase inhibition activity of the oat milk is weaker than that of the enzyme combination used in the patent, thereby further proving the importance of the combination and proportion of the characteristic protease and the cellulase used in the patent.
The present invention has been described in detail above. It will be apparent to those skilled in the art that the invention can be practiced within a wide range of equivalent parameters, concentrations, and conditions without departing from the spirit and scope of the invention and without undue experimentation. While the invention has been described with reference to specific embodiments, it will be appreciated that the invention can be further modified. In general, this application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains.
Claims (4)
1. A method for preparing oat lactase with alpha-glucosidase inhibition activity comprises the following steps:
(1) Heat shock: heating herba Avenae Fatuae in hot water, taking out, rinsing with clear water, and cooling to room temperature;
(2) Soaking: soaking the heat-shocked oat in clear water;
(3) Pulping: adding water into the soaked oat, pulping, and sieving all residues with a 60-100 mesh sieve to obtain oat milk with residues;
(4) Restriction of glucan: adding 160U/mL-320U/mL cellulase and 30U/mL-40U/mL pectinase into the oat milk with the residues, performing enzymolysis, centrifuging at 1000 rpm for removing residues and starch, taking supernate, and inactivating enzyme to obtain enzymolysis oat milk 1;
(5) And (3) protease enzymolysis: adding papain with the mass fraction of 0.05-0.1% into the enzymatic oat milk 1, carrying out enzymolysis, and inactivating enzyme to obtain enzymatic oat milk 2;
(6) Performing compound enzymolysis by alkaline protease: adjusting the pH value of the enzymolysis oat milk 2 to 9-10, adding alkaline protease with the mass fraction of 0.75% -1%, carrying out enzymolysis, and inactivating enzyme to obtain enzymolysis oat milk;
wherein, the cellulase: enzyme activity 500000U/g from Beijing Soluna science and technology Limited (Solarbio);
papain: the enzyme activity of the Nanning Pombo bioengineering company is 100000U/g;
alkaline protease: cangzhou Xiusheng enzyme biotechnology limited company, the enzyme activity is 200000U/g;
and (3) pectinase: shandonglongket enzyme preparation Co., ltd., enzyme activity 30000U/g;
(7) Adding or not adding sweetener into the enzymolysis oat milk, adjusting the temperature to 70 ℃, homogenizing under 30Mpa, and sterilizing at 121 ℃ for 15min to obtain the enzymolysis oat milk with antioxidant activity.
2. The method of claim 1, wherein: in the step (1), the heat shock is 60-150 s in water with the temperature of 90-100 ℃;
in the step (2), the soaking is to make the thermally excited oat absorb water and expand to 1.5-2 times of the original mass;
in the step (3), the weight ratio of the oat to the water is 1:8-10;
the water temperature of pulping water is 10-50 ℃, and starch can not be gelatinized;
in the step (4), the enzymolysis temperature is 50-55 ℃, and the time is 0.5-1.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min;
in the step (5), the enzymolysis temperature is 50-55 ℃, and the time is 1.0-3.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min;
in the step (6), the enzymolysis temperature is 50-55 ℃, and the time is 1.0-3.0 h;
the enzyme inactivation is carried out by keeping the temperature at 100 ℃ for 8min-10 min.
3. An enzymatically hydrolyzed oat milk produced by the enzymatic hydrolysis method of claim 1 or 2.
4. Use of the enzymatically hydrolyzed oat milk of claim 3 in the manufacture of a hypoglycemic product and/or a product that inhibits the activity of alpha-glucosidase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210779860.4A CN115152850B (en) | 2022-07-04 | 2022-07-04 | Enzymatic oat milk for inhibiting alpha-glucosidase activity and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210779860.4A CN115152850B (en) | 2022-07-04 | 2022-07-04 | Enzymatic oat milk for inhibiting alpha-glucosidase activity and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115152850A true CN115152850A (en) | 2022-10-11 |
| CN115152850B CN115152850B (en) | 2023-10-31 |
Family
ID=83491191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210779860.4A Active CN115152850B (en) | 2022-07-04 | 2022-07-04 | Enzymatic oat milk for inhibiting alpha-glucosidase activity and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115152850B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009227587A (en) * | 2008-03-19 | 2009-10-08 | Gunze Ltd | alpha-GLUCOSIDASE INHIBITOR AND METHOD FOR PRODUCING THE SAME |
| CN103385348A (en) * | 2013-08-09 | 2013-11-13 | 青岛博研达工业技术研究所(普通合伙) | Method for preparing glucosidase suppressor activity peptide by utilizing hot-pressed peanut meal |
| CN107312106A (en) * | 2017-08-02 | 2017-11-03 | 集美大学 | A kind of method that alpha amylase and α glucosidase inhibitors are extracted from red hair algae |
| CN110305929A (en) * | 2019-06-29 | 2019-10-08 | 华南理工大学 | A kind of malt root protolysate and preparation method thereof with inhibition alpha-glucosidase activity |
| CN111088310A (en) * | 2019-12-27 | 2020-05-01 | 广州合诚实业有限公司 | Soybean peptide with α -glucosidase activity inhibition function, and preparation method and application thereof |
| CN113826703A (en) * | 2021-09-24 | 2021-12-24 | 北京宝得瑞健康产业有限公司 | Preparation method of oat milk beverage |
| KR20220033633A (en) * | 2020-09-09 | 2022-03-17 | 재단법인 진주바이오산업진흥원 | Swallow's nest hydrolysate having an enhanced immune, anti-diabetic and anti-hypertensive activities and its preparation method |
-
2022
- 2022-07-04 CN CN202210779860.4A patent/CN115152850B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009227587A (en) * | 2008-03-19 | 2009-10-08 | Gunze Ltd | alpha-GLUCOSIDASE INHIBITOR AND METHOD FOR PRODUCING THE SAME |
| CN103385348A (en) * | 2013-08-09 | 2013-11-13 | 青岛博研达工业技术研究所(普通合伙) | Method for preparing glucosidase suppressor activity peptide by utilizing hot-pressed peanut meal |
| CN107312106A (en) * | 2017-08-02 | 2017-11-03 | 集美大学 | A kind of method that alpha amylase and α glucosidase inhibitors are extracted from red hair algae |
| CN110305929A (en) * | 2019-06-29 | 2019-10-08 | 华南理工大学 | A kind of malt root protolysate and preparation method thereof with inhibition alpha-glucosidase activity |
| CN111088310A (en) * | 2019-12-27 | 2020-05-01 | 广州合诚实业有限公司 | Soybean peptide with α -glucosidase activity inhibition function, and preparation method and application thereof |
| KR20220033633A (en) * | 2020-09-09 | 2022-03-17 | 재단법인 진주바이오산업진흥원 | Swallow's nest hydrolysate having an enhanced immune, anti-diabetic and anti-hypertensive activities and its preparation method |
| CN113826703A (en) * | 2021-09-24 | 2021-12-24 | 北京宝得瑞健康产业有限公司 | Preparation method of oat milk beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115152850B (en) | 2023-10-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Nair et al. | In vitro studies on alpha amylase and alpha glucosidase inhibitory activities of selected plant extracts | |
| Eide et al. | Human chitotriosidase-catalyzed hydrolysis of chitosan | |
| JP5528718B2 (en) | Glucan composition elevation inhibitor and insulin secretagogue using β-glucan composition | |
| RU2567206C2 (en) | Hydrolysed whole grain composition | |
| JPS6234396B2 (en) | ||
| CN103053903A (en) | Compound functional sugar with function of reducing food glycemic indexes | |
| Lu et al. | Preparation of the Auricularia auricular polysaccharides simulated hydrolysates and their hypoglycaemic effect | |
| JPH03244365A (en) | Food composition having intestinal function controlling action | |
| CN115152848B (en) | Enzymolysis method for improving antioxidant activity of oat milk and prepared enzymolysis oat milk | |
| Wu et al. | Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms | |
| JP2639726B2 (en) | Water-soluble dietary fiber and method for producing the same | |
| Wu | Mulberry leaf polysaccharides suppress renal fibrosis | |
| EP1639903B1 (en) | Composition and foods for lowering glycemic index | |
| CN115025142A (en) | Mangosteen shell polyphenol capable of reducing blood sugar and preparation method thereof | |
| Fotschki et al. | Dietary chicory inulin-rich meal exerts greater healing effects than fructooligosaccharide preparation in rats with trinitrobenzenesulfonic acid-induced necrotic colitis | |
| Xiu et al. | Ultrasound-assisted hydrogen peroxide–ascorbic acid method to degrade sweet corncob polysaccharides can help treat type 2 diabetes via multiple pathways in vivo | |
| CN115152850B (en) | Enzymatic oat milk for inhibiting alpha-glucosidase activity and preparation method thereof | |
| CN115152849B (en) | Enzymatic oat milk for inhibiting pancreatic lipase activity and preparation method thereof | |
| JP2000102362A (en) | Food additive and food composition containing the same | |
| CN110771905A (en) | Method for preparing kudzu vine root dietary fiber with good expansibility by enzyme method | |
| Wang et al. | Glucose metabolic effects of oat noodles with different processing in type 2 diabetic mice | |
| Wang et al. | Physicochemical properties, α‐amylase and α‐glucosidase inhibitory effects of the polysaccharide from leaves of Morus alba L. under simulated gastro‐intestinal digestion and its fermentation capability in vitro by human gut microbiota | |
| JP3459815B2 (en) | Composition having inhibitory action on fatty liver separated from distillation residue of barley shochu and process for producing the composition | |
| Dai et al. | Inhibition on α‐amylase and α‐glucosidase of polysaccharides from Inonotus obliquus and effects on delaying the digestion of polysaccharides‐dough system | |
| US9700576B2 (en) | Combination of anticholesterolemic fiber |
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 | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240530 Address after: 110 West, Hengxin Building, No. 61 Fuxing Road, Haidian District, Beijing, 100036 Patentee after: Beijing Sipin International Trade Co.,Ltd. Country or region after: China Address before: 100083 School of food science, China Agricultural University, 17 Qinghua Dong Road, Beijing, Haidian District Patentee before: CHINA AGRICULTURAL University Country or region before: China |