NL2032798B1 - Preparation method for total dietary fiber of alfalfa - Google Patents
Preparation method for total dietary fiber of alfalfa Download PDFInfo
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- 241000219823 Medicago Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002245 particle Substances 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 48
- 230000010355 oscillation Effects 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 32
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 238000006243 chemical reaction Methods 0.000 claims description 18
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- 239000000706 filtrate Substances 0.000 claims description 12
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- 238000010298 pulverizing process Methods 0.000 claims description 7
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 6
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
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- 238000000967 suction filtration Methods 0.000 claims description 6
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- 238000001816 cooling Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 102000004139 alpha-Amylases Human genes 0.000 claims 2
- 108090000637 alpha-Amylases Proteins 0.000 claims 2
- 229940024171 alpha-amylase Drugs 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 2
- 238000001914 filtration Methods 0.000 claims 1
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- 241001465754 Metazoa Species 0.000 description 3
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- 108091007734 digestive enzymes Proteins 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
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- 235000012054 meals Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
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- OBMBUODDCOAJQP-UHFFFAOYSA-N 2-chloro-4-phenylquinoline Chemical compound C=12C=CC=CC2=NC(Cl)=CC=1C1=CC=CC=C1 OBMBUODDCOAJQP-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
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- 235000021391 short chain fatty acids Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a preparation method for total dietary fiber of alfalfa. Dietary fiber particles prepared by this method are fine, has no special odor, and can be used as a dietary fiber nutrient supplement for various kinds of food. The prepared total dietary fiber of the alfalfa has the functions of regulating the blood sugar, lowering the blood lipid, lowering the blood pressure, resisting oxidation, resisting aging, improving the immunity of the organisms, preventing cardiovascular diseases and the like.
Description
PREPARATION METHOD FOR TOTAL DIETARY FIBER OF ALFALFA
[01] The present invention relates to a preparation method for total dietary fiber, in particular to a preparation method for total dietary fiber by taking alfalfa as a raw material.
[02] The concept of dietary fiber was first proposed by Hipsley in 1953, referring to indigestible cellulose, hemicellulose and lignin in cell walls of plants. Subsequently,
Trowell defined dietary fiber as polysaccharide that cannot be digested by human endogenous digestive enzymes. In 2001, the American Association of Cereal Chemists (AACC) defined dietary fiber as a general term of edible plant components, carbohydrates and similar substances that cannot be digested and absorbed by human small intestines, but can be partially or completely fermented in large intestines, including polysaccharides, oligosaccharides, lignin and related plant matters. The
Chinese Nutrition Society defined dietary fiber as polysaccharides that are not easily digested by intestinal digestive enzymes, mainly including cellulose, hemicellulose, resin, pectin and lignin in cell walls of plants. Dietary fiber can be divided into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) according to its solubility in water.
The SDF is mainly composed of pectin, glucan, oligosaccharide, resistant starch, pectin and other components, which are commonly found in cell walls of plants. The
IDF is mainly composed of cellulose, lignin and chitosan. The IDF has the characteristics of adsorption, swelling, hydration and the like, and can hardly be digested by the intestinal tract, so it has little impact on microorganisms. The SDF has good hydration capacity, adsorption capacity, ion exchange capacity and antioxidant property, and participates in regulating physiological metabolic processes. The SDF can be degraded and digested by hindgut microorganisms to regulate intestinal microorganisms.
[03] Although dietary fiber cannot be digested and utilized in the foregut, it can be termented by microorganisms in the hindgut to produce energy, and the energy produced by the fermentation of the dietary fiber can account for 10%-30% of energy required by maintenance of the hindgut. Meanwhile, dietary fiber also has important physiological functions, which can interact with microorganisms to improve the intestinal health and immunity of a host. Dietary fiber is a main material available to postgut microorganisms. It is degraded into monosaccharides and short-chain fatty acids in the intestinal tract, which not only directly affects intestinal functions, but also affects the metabolism of the liver, brain, and even adipose and muscular tissues, thereby affecting an overall nutrient and energy metabolism network of a host. In a monogastric animal, the soluble fiber can hardly be digested by digestive enzymes, and can be decomposed by intestinal flora after being transported to the hindgut, so as to produce energy and various substances. The insoluble fiber is difficultly fermented by intestinal flora, which promotes intestinal tract movement and enhances intestinal health. Therefore, dietary fiber can not only enhance the gastrointestinal motility, reduce constipation, and clean up the intestinal tracts, but also improve the gastrointestinal functions, regulate the intestinal flora, eliminate toxins from the body, and promote health. Dietary fiber also has antibacterial, anti-inflammatory, weight loss and anticancer effects, and enhances the body's antioxidant and immune functions.
With the improvement of living standards, dietary fiber intake is seriously insufficient, which leads to symptoms such as hypertension, hyperlipidemia, diabetes, constipation, obesity, and coronary heart disease. These symptoms occur at an increasing rate among adolescents. This brings serious harm to people's health. Therefore, dietary fiber has become an important component that maintains the normal operation of human body functions in addition to carbohydrates, proteins, lipids, minerals, vitamins and other nutrients, and is known as the "seventh nutrient".
[04] Alfalfa is a kind of perennial leguminous forage which is cultivated earliest in the world, has the largest planting area, and has been planted in most countries. Alfalfa is also the main cultivated forage in China featuring with high yield, good quality and high adaptability as well as great feeding value and the most economical significance.
Alfalfa is rich in nutrient substances, has high content of proteins, amino acids, mineral elements and vitamins, and has the title of "King of Pasture". The crude protein content of alfalfa meal prepared by cutting, drying and pulverizing alfalfa is about 18%. The quality of proteins is good; amino acid patterns such as lysine and tryptophan are reasonable, and composition ratios are relatively balanced. The alfalfa meal contains about 25%-30% of course fiber, containing a large ratio of digestible fiber. A ratio of acid detergent fiber to lignin is about 5:1, and a ratio of insoluble fiber to soluble fiber is high. Therefore, the alfalfa meal is the first choice to produce high-quality dietary fiber. Alfalfa is rich in important nutrient components such as proteins, minerals and vitamins, as well as essential amino acids, trace elements and unknown growth factors required by animals. It is widely used in ruminants such as cattle and sheep, and monogastric animals such as pigs and poultry. However, at present, alfalfa has a relatively simple grass product form, mainly including hay bales, grass powder, grass particles, etc., and its deep-processed products are less studied; and products have low added value. Therefore, it is urgent to excavate and utilize deep-processed products such as alfalfa dietary fiber, make full use of high-quality forage resources, increase the added value of grass products, promote human health, and improve the economic and social benefits of the forage industry. In addition, compared with other dietary fibers, the alfalfa dietary fiber not only has high dietary fiber content, but also contains trace bioactive substances such as alfalfa saponins, alfalfa flavonoids and alkaloids, and has the functions of regulating the blood sugar, lowering the blood lipid, lowering the blood pressure, resisting oxidation, resisting aging, improving the immunity of the organisms, preventing cardiovascular diseases and the like.
[05] The present invention aims to provide a preparation method for total dietary fiber of alfalfa. Dietary fiber particles prepared by this method are fine, has no special odor, and can be used as a dietary fiber nutrient supplement for various kinds of food.
[06] In order to achieve the above objective, the present invention adopts the following technical solution: A preparation method for total dietary fiber of alfalfa is characterized by including: pulverizing alfalfa hays with a particle size ranging from 20 meshes to 100 meshes; by taking water as an extracting agent, according to a material-liquid ratio of 1:5-1:20, magnetically agitating the sample until the sample is completely dispersed into the water; adding 0.1%-0.2% (v/v)a-amylase solution into material liquid, and putting the mixed solution into a constant-temperature oscillation water bath at 95°C-100°C for continuous oscillation reaction for 30-60 min; cooling the material liquid to 50°C-60°C, adding 0.15%-0.25% (v/v) protease solution, putting the mixed solution in a constant-temperature oscillation water bath at 50°C-60°C for continuous oscillation reaction for 20-60 min, and controlling the PH value at 4.5-5.0; adding 0.35%-0.45% (v/v) amyloglucosidase solution into the above solution while stirring the solution, and continuously performing oscillation reaction for 20-60 min; after the enzymolyzed material liquid is filtered, washing residues twice respectively with 95% ethanol and acetone, and drying the residues to obtain insoluble dietary fiber of alfalfa, adding 95% ethanol that is 3-5 times the volume of filtrate and is preheated to 50°C-60°C into the filtrate for precipitation at a room temperature for 1-1.5 h, performing suction filtration and concentration on supernate, washing residues twice with each of 78% ethanol, 95% ethanol and acetone, and drying the residues to obtain soluble dietary fiber of alfalfa; and mixing and pulverizing the above two kinds of samples to obtain the total dietary fiber of the alfalfa.
[07] The pulverizing particle size of the alfalfa hays is 20-100 meshes.
[08] Water is used as an extracting agent during the preparation of the total dietary fiber of the alfalfa, and the material-liquid ratio 1s 1:5-1:20.
[09] 0.125%-0.2% (v/v)a-amylase solution is added into the material liquid, and the mixed solution is put into the constant-temperature oscillation water bath at 95°C -100°C for continuous oscillation reaction for 30-60 min.
[10] The material liquid is cooled to 50°C-60°C; 0.15%-0.25% (v/v) protease solution 1s added; the mixed solution is put in the constant-temperature oscillation water bath at 50°C-60°C for continuous oscillation reaction for 20-60 min; and the PH value is controlled at 4.5-5.0. 0.35%-0.45% (v/v) amyloglucosidase solution is added into the above solution while stirring the solution, and oscillation reaction is continuously performed for 20-60 min. 5 [11] After the enzymolyzed material liquid is filtered, the residues are washed twice respectively with 95% ethanol and acetone, and the residues are dried to obtain insoluble dietary fiber of alfalfa.
[12] 95% ethanol that is 3-5 times the volume of filtrate and is preheated to 50°C -60°C is added into the filtrate for precipitation at a room temperature for 1-1.5 h; suction filtration and concentration are performed on supernate; residues are washed twice with each of 78% ethanol, 95% ethanol and acetone; and the residues are dried to obtain soluble dietary fiber of alfalfa.
[13] The above two kinds of samples are mixed and pulverized to obtain the total dietary fiber of the alfalfa.
[14] Embodiment 1: Alfalfa hays are pulverized according to a particle size of 40 meshes; by taking water as an extracting agent, according to a material-liquid ratio of 1:15, the sample is magnetically stirred until the sample is completely dispersed into the water; 0.15% (v/v)a-amylase solution 1s added into the material liquid, and the mixed solution is put into the constant-temperature oscillation water bath at 100°C for continuous oscillation reaction for 35 min; the material liquid is cooled to 55°C; 0.2% (v/v) protease solution is added; the mixed solution is put in a constant-temperature oscillation water bath at 55°C for continuous oscillation reaction for 30 min; the PH value is controlled at 4.50.2; 0.4% (v/v) amyloglucosidase solution is added into the above solution while stirring the solution, and oscillation reaction is continuously performed for 30 min; after the enzymolyzed material liquid is filtered, the residues are washed twice respectively with 95% ethanol and acetone, and the residues are dried to obtain insoluble dietary fiber of alfalfa; 95% ethanol that is 4 times the volume of filtrate and is preheated to 55°C is added into the filtrate for precipitation at a room temperature for 1 h; suction filtration and concentration are performed on supernate; residues are washed twice with each of 78% ethanol, 95% ethanol and acetone; and the residues are dried to obtain soluble dietary fiber of alfalfa; and the above two kinds of samples are mixed and pulverized to obtain the total dietary fiber of the alfalfa.
[15] Embodiment 2: Alfalfa hays are pulverized according to a particle size of 80 meshes; by taking water as an extracting agent, according to a material-liquid ratio of 1:10, the sample is magnetically stirred until the sample is completely dispersed into the water; 0.2% (v/v)a-amylase solution is added into the material liquid, and the mixed solution is put into the constant-temperature oscillation water bath at 100°C for continuous oscillation reaction for 60min; the material liquid is cooled to 60°C; 0.25% (v/v) protease solution is added; the mixed solution is put in a constant-temperature oscillation water bath at 60°C for continuous oscillation reaction for 60 min; the PH value is controlled at 5.00.2; 0.45% (v/v) amyloglucosidase solution is added into the above solution while stirring the solution, and oscillation reaction is continuously performed for 60min; after the enzymolyzed material liquid is filtered, the residues are washed twice respectively with 95% ethanol and acetone, and the residues are dried to obtain insoluble dietary fiber of alfalfa; 95% ethanol that is 5 times the volume of filtrate and is preheated to 60°C is added into the filtrate for precipitation at a room temperature for 1.5 h; suction filtration and concentration are performed on supernate, residues are washed twice with each of 78% ethanol, 95% ethanol and acetone; and the residues are dried to obtain soluble dietary fiber of alfalfa; and the above two kinds of samples are mixed and pulverized to obtain the total dietary fiber of the alfalfa.
[16] Embodiment 3: Alfalfa hays are pulverized according to a particle size of 20 meshes; by taking water as an extracting agent, according to a material-liquid ratio of 1:20, the sample is magnetically stirred until the sample is completely dispersed into the water; 0.125% (v/v)a-amylase solution is added into the material liquid, and the mixed solution is put into the constant-temperature oscillation water bath at 95°C for continuous oscillation reaction for 30min; the material liquid is cooled to 50°C; 0.15%
(v/v) protease solution is added; the mixed solution is put in a constant-temperature oscillation water bath at 50°C for continuous oscillation reaction for 30 min; the PH value is controlled at 4.5::0.2; 0.35% (v/v) amyloglucosidase solution is added into the above solution while stirring the solution, and oscillation reaction is continuously performed for 30 min; after the enzymolyzed material liquid is filtered, the residues are washed twice respectively with 95% ethanol and acetone, and the residues are dried to obtain insoluble dietary fiber of alfalfa; 95% ethanol that is 3 times the volume of filtrate and is preheated to 50°C is added into the filtrate for precipitation at a room temperature for 1 h; suction filtration and concentration are performed on supernate; residues are washed twice with each of 78% ethanol, 95% ethanol and acetone; and the residues are dried to obtain soluble dietary fiber of alfalfa; and the above two kinds of samples are mixed and pulverized to obtain the total dietary fiber of the alfalfa.
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| NL2032798A NL2032798B1 (en) | 2022-08-18 | 2022-08-18 | Preparation method for total dietary fiber of alfalfa |
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| Application Number | Priority Date | Filing Date | Title |
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|---|---|---|---|---|
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| CN105595360A (en) * | 2016-02-04 | 2016-05-25 | 河南农业大学 | Extraction method of alfalfa dietary fibers and application of alfalfa dietary fibers |
| CN108244660A (en) * | 2018-03-02 | 2018-07-06 | 中国科学院过程工程研究所 | A kind of okra dietary fiber and its preparation method and application |
| CN109770370A (en) * | 2019-02-18 | 2019-05-21 | 福建省微生物研究所 | A method of soluble dietary fiber is prepared using bamboo shoot head |
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- 2022-08-18 NL NL2032798A patent/NL2032798B1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060263503A1 (en) * | 2005-05-18 | 2006-11-23 | National Starch And Chemical Investment Holding Company | Flour composition with increased total dietary fiber, process of making, and uses thereof |
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| DATABASE WPI Week 201656, Derwent World Patents Index; AN 2016-35505E * |
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