CN104287032B - Ulva juice product containing ulva oligosaccharide and preparation method thereof - Google Patents

Abstract

The present invention is a series of ulva juice product containing oligosaccharide and preparation method thereof, the ulva polysaccharide utilizing polysaccharide sulfate digestive enzyme can not be digested and assimilated by human body is degraded into specific ulva oligosaccharide, dispersion frond cell, increase cell permeability, with efficiently extracting ulva effective ingredient, thus obtain full nutrition ulva juice, reduce ulva polysaccharide stickiness and gelling, improve mouthfeel and the nutrition of ulva goods.In gained ulva juice oligosaccharide molecular weight distribution < 5000Da, content more than 25 mg/g(in terms of ulva dry weight).Ulva juice is again through PROCESS FOR TREATMENT, it is thus achieved that ulva soluble preparation.These goods can directly develop into health promoting beverage, flavoring agent etc., can act also as raw material for industries such as food, cosmetics, health product, medicines.This invention makes full use of abundant ulva resource, develops the daily edible ulva goods of applicable people, is convenient for people to absorb the nutrient substance in ulva, improves the quality of life of people.

Description

Ulva juice product containing ulva oligosaccharide and preparation method thereof

technical field

The invention relates to the fields of biotechnology and food, in particular to an Ulva juice product containing Ulva oligosaccharides and a preparation method thereof.

Background technique

Ulva, also known as sea cabbage "Chinese Medicine Chronicle", sea green vegetable, sea lettuce ("Chinese Plant Illustrated Book"), green vegetable, moss vegetable, etc., is a large green alga belonging to the genus Ulva of the Chlorophyta Lithiaceae. There are more than 30 species in this genus, and there are about 6 species in China. Common species include Ulva pertusa, Uiva lactuca and Uiva fasciata, etc., distributed in Liaoning, Hebei, Shandong, Jiangsu , Zhejiang to Guangdong, Hainan Island and other places along the coast, gradually rare from north to south. Young Ulva is a good food, it can be used as medicine, and it can also be used to make refreshing drinks. Mature algae are high-quality raw materials for compound feed for livestock or poultry. The nutritional value of Ulva is very high. Its dry product contains 16.03% protein, 0.23% fat, 6.89% crude fiber, and 12.27% pentosan. In addition, it is also rich in unsaturated fatty acids such as linolenic acid and fat-soluble vitamins. , B vitamins, vitamin C and minerals and other nutrients, especially the selenium content in dry Ulva is 5.980 ug/g, which is significantly higher than the selenium content in 11 kinds of economic algae such as kelp. Ulva crude protein contains 12 kinds of amino acids, 8 of which are essential amino acids for human body. Modern studies have shown that Ulva has the functions of lowering blood fat, anticoagulation, purifying blood, anti-virus, lowering cholesterol, anti-tumor and auxiliary treatment of cardiovascular diseases. Its main active ingredients are polysaccharides. Ulva polysaccharides contain a complete range of monosaccharides, including rhamnose, glucose, xylose, three-carbon sugar, fucose, mannose, galactose, and arabinose. It is rhamnose, glucose, and xylose, belonging to the "glucuronic acid-xylose-rhamnose polymer type" polysaccharide, of which the content of rhamnose is the highest, and the ratio of rhamnose to glucose is different in different production regions , compared with other species of edible green algae polysaccharides, Ulva polysaccharide has the highest sulfate group content. However, for a long time, the application of Ulva in food has mainly been primary products made through simple processing methods such as traditional cooking and baking, which have low utilization rate of raw material nutrients, low added value, and poor market competitiveness. and other shortcomings.

The present invention starts from the problems in the utilization and development of seaweed resources in my country, and invents a set of methods for preparing Ulva juice, concentrated ointment and instant whole dry powder by using Ulva as a raw material to enzymatically decompose Ulva. Ulva juice is a ready-to-eat natural beverage, which can be used as a refreshing drink. It retains most of the nutrients in Ulva, and its appearance is evenly suspended and bright green. It contains functional factors such as Ulva oligosaccharides, amino acids, vitamins and mineral elements. , can be used as a raw material for the development of health food. As the main component, Ulva oligosaccharides are easily absorbed by the body, and have various physiological activities such as immune regulation, blood purification, blood vessel maintenance, blood fat reduction, antibacterial, cell activation, anti-oxidation, and anti-aging. Different varieties of Ulva can be processed into Ulva juice rich in active oligosaccharides, which can be widely used in the food industry, and can be developed into high value-added products such as pharmaceutical products and health products after deep processing. The invention develops and implements high-value processing and production of full-nutrition Ulva by utilizing tool enzymes, and efficiently develops and utilizes nutrients of Ulva. The invention gives full play to the advantages of rich Ulva resources, complete nutritional factors and high health value, and invents a health drink suitable for people's daily drinking, which enriches the nutrition and taste of the drink and improves people's quality of life.

Contents of the invention

The present invention relates to the preparation of Ulva juice products containing oligosaccharides by enzymatic hydrolysis, Ulva fingerweed (Uivalactuca), Ulva pertusa (Uiva pertusa) and Ulva fasciata (Uiva fasciata), etc. Juice, concentrated ointment, soluble whole nutrition dry powder and preparation method thereof. Technical scheme of the present invention is:

Ulva raw juice and its preparation method: freshly collected Ulva is rinsed repeatedly with running water for sediment and sundries, dried in the air, and crushed into powder (40 mesh) for later use. Take a certain amount of Ulva powder, add water at a material-liquid ratio of 1:10-50, extract at 100°C for 1 hour, cool, and keep warm at 30°C for 30 minutes, then add sulfate polysaccharide degrading enzyme (the amount of enzyme added is the dry weight of Ulva 1000U/g), stir well, and put it into a 30°C incubator for enzymolysis for 4 to 8 h, stirring constantly during the reaction process, so that the enzymolysis reaction can fully proceed. After the reaction is over, boil to terminate the enzymatic hydrolysis reaction. The enzymatically hydrolyzed Ulva solution was centrifuged at 4000 rpm for 10 min, and the supernatant was taken, which was the Ulva juice prepared by enzymatic hydrolysis. Its reducing sugar content was measured to be greater than 0.5 mg/mL, and the amount of Ulva oligosaccharides obtained per gram of Ulva dry powder was greater than 25 mg.

Determination of the molecular weight distribution of Ulva oligosaccharides: Take a certain amount of the above Ulva juice, add 1 times the volume of absolute ethanol, let it stand at 4 ºC for 2 hours, centrifuge to remove impurities such as protein, and then use 5 times the volume of absolute ethanol Precipitate the oligosaccharides in the Ulva juice, centrifuge to remove the supernatant, dissolve with distilled water, centrifuge to remove the precipitate, and use the electrospray ionization mass spectrometer to measure the molecular weight of the oligosaccharides in the supernatant. Electrospray ionization mass spectroscopy (Electrospray-ionization mass spectroscopy, ESI-MS) adopts negative ion mode. The sample was dissolved in MeOH-H ₂ O solution (1:1) (10 pmol mL ^-1 ) and injected into the EFI source with a syringe pump at a rate of 5 µL min ^-1 . Mass scans range from 120 to 2000 m/z. The capillary temperature was maintained at 250 ºC and nitrogen was used for nebulization and desolvation gas. The measured molecular weight distribution of Ulva oligosaccharides was <2500Da, and the degree of polymerization was 4-10. The measurement results are shown in Figure 1.

The oligosaccharide-containing Ulva juice prepared above is evaporated and concentrated under reduced pressure at 40-80 ºC for 10-20 times to prepare the oligosaccharide-containing Ulva juice concentrate paste.

Put the Ulva juice containing oligosaccharides prepared above (or add a certain amount of starch dextrin in advance to improve the recovery rate of Ulva juice dry powder, prevent the dry powder from agglomerating and improve storage performance), and put it under the air inlet of 160ºC and outlet of 90ºC. Ulva juice dry powder containing oligosaccharides was prepared by spray-drying under certain conditions.

Beneficial effects of the present invention: the present invention is based on the fact that Ulva cabbage, Ulva pore and Ulva lobes have the same polysaccharide of Ulva, and the polysaccharide is degraded by a sulfate polysaccharide degrading enzyme to obtain Ulva oligosaccharide-containing Ulva polysaccharides. Water shield juice products and a preparation method thereof are used for high-value processing of full-nutrition Ulva. The feature of this technology is to degrade the Ulva polysaccharides in Ulva into specific Ulva oligosaccharides, disperse algae cells, increase cell permeability, and efficiently extract the active ingredients of Ulva, while reducing the viscosity of Ulva polysaccharides and Gelling property, which degrades Ulva polysaccharides that are difficult for the human body to digest and absorb into specific active oligosaccharide fragments that are easy to absorb, improving the taste and nutrition of Ulva products. Then process the Ulva juice to obtain Ulva soluble products containing specific oligosaccharides, which can be directly developed into health drinks, condiments, etc., and can also be used as raw materials for further processing and development into food, cosmetics, health care products, etc. Products, medicines and other functional products. The invention gives full play to the advantages of rich Ulva resources, complete nutritional factors, and high health care value, and develops Ulva products suitable for people's daily consumption, which facilitates people's intake of nutrients in Ulva and improves people's quality of life.

Description of drawings:

Fig. 1 is the mass spectrogram of the molecular weight distribution range of Ulva oligosaccharides in the product.

detailed description

The present invention will be further described below in conjunction with specific embodiment

Example 1

Take 100 g of Ulva powder, add 5000 mL of water, heat to 100 °C, keep stirring for 1 h, cool to room temperature, keep warm at 30 °C for 30 min, add 1 g of sulfate ester polysaccharide degrading enzyme, stir well, and put it in a constant temperature of 30 °C Enzymolysis in the box for 6.5 h. Stir continuously during the reaction to make the enzymatic hydrolysis fully proceed. After 6.5 h of reaction, the enzymatic hydrolysis reaction was terminated by boiling. The enzymatic hydrolyzed Ulva solution was centrifuged at 4000rpm for 10 min, and the supernatant was taken, which was Ulva raw juice prepared by enzymolysis. The reducing sugar content was measured to be greater than 0.583mg/mL, that is, Ulva dry powder per gram could produce Ulva The amount of water shield oligosaccharides was more than 27.984 mg. Divide the Ulva juice prepared above into two parts on average, one part is evaporated and concentrated about 20 times under reduced pressure at 55ºC to obtain 120 mL of Ulva juice concentrate containing oligosaccharides; Spray-drying under the condition of 90 ºC prepared 31.5g dry powder of Ulva juice containing oligosaccharides.

Example 2

Take 100 g of Ulva powder, add 2000 mL of water, heat to 100 °C, keep stirring for 1 h, cool to room temperature, keep warm at 30 °C for 30 min, add 1 g of sulfate ester polysaccharide degrading enzyme (purchased from sigma company), stir well, and placed in a 30°C incubator for enzymatic hydrolysis for 6.5 h. Stir continuously during the reaction to make the enzymatic hydrolysis fully proceed. After 6.5 h of reaction, the enzymatic hydrolysis reaction was terminated by boiling. The enzymatically hydrolyzed Ulva solution was centrifuged at 4000 rpm for 10 min, and the supernatant was taken, which was the Ulva juice prepared by enzymatic hydrolysis. Its reducing sugar content is measured to be greater than 1.3 mg/mL, that is, the amount of Ulva oligosaccharides that can be obtained per gram of Ulva dry powder is greater than 25 mg. Divide the raw Ulva juice prepared above into two parts on average. One part was evaporated and concentrated about 12 times under reduced pressure at 55ºC to obtain 75 mL of Ulva juice concentrate containing oligosaccharides; 30.55g of Ulva juice dry powder containing oligosaccharides was prepared by spray drying at 90ºC.

Claims (2)

1. an Ulva juice prepared with Ulva, characterized in that after enzymatic degradation, the product contains Ulva oligosaccharides, Ulva oligosaccharides molecular weight distribution＜5000Da, degree of polymerization 4-10, contains sulfuric acid groups, and its content is in the order of Ulva raw material dry weight is greater than 25 mg/g. 2. The Ulva juice prepared with Ulva according to claim 1 is characterized in that the Ulva used is Ulva Uivalactuca, Uiva pertusa and Uiva fasciata.