CN111118084A - Preparation method of konjac mannan oligosaccharide - Google Patents
Preparation method of konjac mannan oligosaccharide Download PDFInfo
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- CN111118084A CN111118084A CN201911383292.0A CN201911383292A CN111118084A CN 111118084 A CN111118084 A CN 111118084A CN 201911383292 A CN201911383292 A CN 201911383292A CN 111118084 A CN111118084 A CN 111118084A
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- coarse powder
- konjak
- konjac
- aqueous solution
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- 150000003272 mannan oligosaccharides Chemical class 0.000 title claims abstract description 40
- 229940025902 konjac mannan Drugs 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 90
- 235000010485 konjac Nutrition 0.000 claims abstract description 88
- 239000000843 powder Substances 0.000 claims abstract description 67
- 239000007864 aqueous solution Substances 0.000 claims abstract description 29
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 25
- 238000011282 treatment Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000000265 homogenisation Methods 0.000 claims abstract description 11
- 241001312219 Amorphophallus konjac Species 0.000 claims description 21
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 21
- 239000000252 konjac Substances 0.000 claims description 21
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000292 calcium oxide Substances 0.000 claims description 17
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 11
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 230000007935 neutral effect Effects 0.000 claims description 9
- 108010055059 beta-Mannosidase Proteins 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 2
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 230000008859 change Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 239000002002 slurry Substances 0.000 description 12
- 238000003756 stirring Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 150000002482 oligosaccharides Chemical class 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- -1 mannose disaccharide Chemical class 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-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]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- FTNIPWXXIGNQQF-UHFFFAOYSA-N UNPD130147 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(O)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O FTNIPWXXIGNQQF-UHFFFAOYSA-N 0.000 description 2
- YETHWGOYCQLNKG-FHERGOJNSA-N alpha-D-Manp-(1->3)-[alpha-D-Manp-(1->6)]-alpha-D-Manp-(1->2)-alpha-D-Manp-(1->2)-D-Manp Chemical compound O[C@H]1[C@H](O)[C@@H](CO)OC(O)[C@H]1O[C@@H]1[C@@H](O[C@@H]2[C@H]([C@@H](O[C@@H]3[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H](O)[C@@H](CO[C@@H]3[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 YETHWGOYCQLNKG-FHERGOJNSA-N 0.000 description 2
- LHAOFBCHXGZGOR-NAVBLJQLSA-N alpha-D-Manp-(1->3)-alpha-D-Manp-(1->2)-alpha-D-Manp Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@H](O)[C@H]1O[C@@H]1[C@@H](O)[C@@H](O[C@@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O1 LHAOFBCHXGZGOR-NAVBLJQLSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PZPXDAEZSA-N 4β-mannobiose Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-PZPXDAEZSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DKXNBNKWCZZMJT-UHFFFAOYSA-N O4-alpha-D-Mannopyranosyl-D-mannose Natural products O=CC(O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O DKXNBNKWCZZMJT-UHFFFAOYSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OCIBBXPLUVYKCH-KKQGKRJZSA-N beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-beta-D-Manp-(1->4)-D-Manp Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](O[C@@H](O[C@@H]4[C@H](O[C@@H](O[C@@H]5[C@H](OC(O)[C@@H](O)[C@H]5O)CO)[C@@H](O)[C@H]4O)CO)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@@H](O)[C@H]1O OCIBBXPLUVYKCH-KKQGKRJZSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of konjak mannan-oligosaccharide, which comprises the step of carrying out calcium salt treatment on a konjak coarse powder aqueous solution after the homogenization step. Compared with the prior art, the preparation method can greatly improve the purity of the obtained konjac mannan oligosaccharide coarse powder, change the proportion of each component in the mannan oligosaccharide coarse powder, and simultaneously improve the water absorption of the obtained konjac mannan oligosaccharide coarse powder.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of konjac mannan oligosaccharide.
Background
The mannan-oligosaccharide is an additive for livestock breeding manufacturers, and is widely applied to feeds of animals such as pigs, cattle, poultry, fishes and the like. Konjak has been cultivated and utilized in China as early as 3000 years ago, and konjak resources are abundant in hilly areas, large mountainous areas of Qinling mountains, Sichuan basins, Yunobu plateaus, Yunnan and Taiwan in southern provinces of China. Konjak mannan-oligosaccharide is one of the main varieties of mannan-oligosaccharide due to the problems of wide distribution of raw materials and production cost. Meanwhile, the method for producing the mannan oligosaccharide by using the konjak as the raw material is one of the important methods for deep processing, comprehensive utilization and added value improvement of the konjak.
The present preparation of konjak mannan-oligosaccharide is generally that konjak glucomannan in konjak coarse powder is degraded by β -mannase, and the yield and purity of konjak mannan-oligosaccharide are very important technical indexes in industrial production, and also are important economic indexes.
Disclosure of Invention
In the preparation process of the konjac mannan oligosaccharide, factors influencing the product yield and the product property, besides the influence factors of enzyme, the pretreatment step of the raw material can also generate great influence. The researchers of the invention have discovered unexpectedly in practice that, in the processing process of konjak, after the homogenization step, the purity of the konjak mannan oligosaccharide coarse powder can be greatly improved by adding a certain concentration of calcium salt, and the property of the obtained konjak mannan oligosaccharide coarse powder can be improved.
The invention aims to provide a preparation method of high-purity konjac mannan oligosaccharide, and the obtained konjac mannan oligosaccharide coarse powder is high in purity and good in water absorption.
The invention provides a preparation method of konjak mannan-oligosaccharide, which comprises the step of carrying out calcium salt treatment on a konjak coarse powder aqueous solution after the homogenization step.
In some embodiments of the invention, the calcium salt is one or more of calcium oxide, calcium chloride, and calcium dihydrogen phosphate.
In some embodiments of the invention, the calcium salt is calcium oxide and calcium chloride in a weight ratio of 5-15: 1.
In some embodiments of the present invention, the homogenizing step includes a step of shear-emulsifying and homogenizing the konjac coarse powder aqueous solution.
In some embodiments of the present invention, the pressure for homogenization in the homogenization step is 100-200 Mpa.
In some embodiments of the present invention, the weight volume concentration of the konjac flour in the aqueous solution of konjac flour is 0.1 to 5%.
In some embodiments of the present invention, in the calcium salt treatment of the aqueous solution of konjak coarse powder, the weight ratio of the aqueous solution of konjak coarse powder to the added calcium salt is 80-120:1 based on the weight of konjak coarse powder.
In some embodiments of the present invention, the temperature for subjecting the konjac coarse powder aqueous solution to calcium salt treatment is 30 to 60 ℃.
In some embodiments of the present invention, S2, adjusting pH and adjusting temperature of the calcium salt-treated konjac coarse powder aqueous solution;
s3, adding neutral β -mannase into the calcium salt treated konjaku coarse powder water solution for reaction.
And optionally, S4, standing, filtering, and drying to obtain coarse powder.
In some embodiments of the invention, in step S2, the pH is 5.9-6.1; the temperature is 30-50 ℃.
In some embodiments of the present invention, in the S3 step, the weight ratio of the konjac meal from which the konjac pulp is prepared to the neutral β -mannanase added is 5-15: 1.
In some embodiments of the invention, in step S3, the neutral β -mannanase is added for a reaction time of 2 hours.
The invention has the beneficial effects that:
compared with the prior art, the preparation method comprises the step of carrying out calcium salt treatment on the konjak coarse powder aqueous solution after the homogenization step. The preparation method can greatly improve the purity of the obtained konjac mannan oligosaccharide coarse powder, change the proportion of each component in the mannan oligosaccharide coarse powder, and simultaneously improve the water absorption of the obtained konjac mannan oligosaccharide coarse powder.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Before the present embodiments are further described, it is to be understood that the scope of the invention is not limited to the particular embodiments described below; it is also to be understood that the terminology used in the examples is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the invention in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and with the description of the invention.
In the following examples and comparative examples, the konjac coarse powder was commercially available konjac coarse powder, which was dried, pulverized and 120-mesh-sieved powder of fresh konjac, the content of glucomannan in the konjac coarse powder was 45%, and the neutral β -mannanase was purchased from Shandong Kete enzyme preparation Co., Ltd., liquid state, and had an enzyme activity of 500000U/ml.
Example 1
Preparation of aqueous solution of konjak coarse powder
Mixing rhizoma Amorphophalli coarse powder with water to obtain 1% (weight/volume) water solution, and shearing and emulsifying at 8000rpm for 10min twice with high shear emulsifying machine. Homogenizing for three times under 150Mpa with ultrahigh pressure homogenizer to obtain rhizoma Amorphophalli coarse powder water solution.
Example 2
Calcium salt treatment
The aqueous solution of konjak coarse powder obtained in example 1 was heated to 35. + -. 1 ℃ and 10% (by weight/volume) of calcium oxide solution was added thereto, followed by stirring for 30 minutes. The weight ratio of the added calcium oxide to the konjak coarse powder for preparing the aqueous solution of konjak coarse powder is 100:1, and konjak slurry is obtained.
Example 3
Calcium salt treatment
The aqueous solution of konjak coarse powder obtained in example 1 was heated to 35. + -. 1 ℃ and 10% (by weight/volume) of calcium chloride solution was added thereto, followed by stirring for 30 minutes. The weight ratio of the added calcium chloride to the konjak coarse powder for preparing the konjak coarse powder aqueous solution is 100:1, and konjak slurry is obtained.
Example 4
Calcium salt treatment
The aqueous solution of konjak coarse powder obtained in example 1 was heated to 35 ± 1 ℃ to add a mixed solution of calcium oxide and calcium chloride, wherein the concentration of calcium oxide was 9% (w/v) and the concentration of calcium chloride was 1% (w/v), and the mixture was stirred for 30 min. The weight ratio of the total weight of the added calcium oxide and calcium chloride to the konjak coarse powder for preparing the aqueous solution of konjak coarse powder is 100:1, and konjak slurry is obtained.
Example 5
Calcium salt treatment
The aqueous solution of konjak coarse powder obtained in example 1 was heated to 35 ± 1 ℃ to add 10% (w/v) calcium oxide solution in half volume, and after stirring for 15min, the calcium oxide solution in 10% (w/v) in half volume was added and further stirred for 15 min. The weight ratio of the added calcium oxide to the konjak coarse powder for preparing the aqueous solution of konjak coarse powder is 100:1, and konjak slurry is obtained.
Comparative example 1
The aqueous solution of the konjac coarse powder prepared in example 1 was used as a raw material, heated to 35 ± 1 ℃, added with water of the same volume as the calcium oxide solution of example 2, and stirred for 30min to obtain konjac paste.
Comparative example 2
The aqueous solution of konjak coarse powder obtained in example 1 was heated to 35. + -. 1 ℃ and 10% (by weight/volume) of magnesium chloride solution was added thereto, followed by stirring for 30 minutes. The weight ratio of the added magnesium chloride to the konjak coarse powder for preparing the konjak coarse powder aqueous solution is 100:1, and konjak slurry is obtained.
Comparative example 3
Mixing rhizoma Amorphophalli coarse powder with water to obtain 1% (weight/volume ratio) water solution, heating to 35 + -1 deg.C, adding 10% (weight/volume ratio) calcium oxide solution, and stirring for 30 min. The weight ratio of the added calcium oxide to the konjak coarse powder for preparing the aqueous solution of the konjak coarse powder is 100: 1. The emulsion was sheared twice with a high shear emulsifier at 8000rpm for 10min each time. Homogenizing for three times under 150Mpa with ultrahigh pressure homogenizer to obtain rhizoma Amorphophalli pulp.
Example 6
Preparation of konjak mannan-oligosaccharide, taking konjak slurry of example 2, adjusting pH value to 6.0, heating to 40 + -1 deg.C, adding neutral β -mannase according to the weight ratio of konjak coarse powder and neutral β -mannase 10:1 for preparing the konjak coarse powder aqueous solution, stirring, and reacting for 2 h.
Example 7
Konjak mannan-oligosaccharide preparation the konjak slurry of example 3 was prepared and the rest of the treatment was the same as example 6.
Example 8
Konjak mannan-oligosaccharide preparation the konjak slurry of example 4 was treated in the same manner as in example 6.
Example 9
Konjak mannan-oligosaccharide preparation the konjak slurry of example 5 was prepared and the rest of the treatment was the same as example 6.
Comparative example 3
Preparation of konjak mannan-oligosaccharide the konjak slurry of comparative example 1 was taken and the rest of the treatment was the same as in example 6.
Comparative example 4
Preparation of konjak mannan-oligosaccharide the konjak slurry of comparative example 2 was taken and the rest of the treatment was the same as in example 6.
Comparative example 5
Preparation of konjak mannan-oligosaccharide the konjak slurry of comparative example 3 was taken and the rest of the treatment was the same as in example 6.
Experimental example 1
Yield of konjak mannan oligosaccharide
In examples 6 to 9 and comparative examples 3 to 5, samples were taken after 2 hours of reaction, and enzyme activity was inactivated in boiling water for 10 minutes. Centrifuging at 8000rpm for 5min, collecting supernatant, and spray drying to obtain rhizoma Amorphophalli mannan oligosaccharide coarse powder.
And (3) measuring the content of reducing sugar in the supernatant by using a 3, 5-dinitrosalicylic acid method. The reducing sugar yield (supernatant reduced sugar concentration × volume)/raw material dry weight × 100%, and the results are shown in table 1.
The purity and the components of the konjak mannan oligosaccharide coarse powder are measured by an HPLC method. The results show that the purity results calculated by the ratio of the peak areas of the mannose disaccharide, the mannose trisaccharide, the mannose tetrasaccharide, the mannose pentasaccharide and the mannose hexasaccharide to the total peak area in the product are shown in table 1.
TABLE 1 reducing sugar yield and purity of konjac mannan-oligosaccharide
| Reducing sugar yield/% | 2-6 oligosaccharide/%) | 3-5 oligosaccharide purity/%) | |
| Comparative example 3 | 62.3 | 70.2 | 34.9 |
| Comparative example 4 | 63.9 | 72.6 | 36.8 |
| Comparative example 5 | 62.4 | 71.3 | 35.4 |
| Example 6 | 75.5 | 79.8 | 63.5 |
| Example 7 | 72.8 | 78.7 | 63.1 |
| Example 8 | 82.3 | 86.2 | 69.2 |
| Example 9 | 80.4 | 83.1 | 70.1 |
As can be seen from Table 1, the reducing sugars treated with calcium oxide and calcium chloride after the homogenization step are significantly better in yield than those without calcium salt treatment, and better in the two treatments than those in the sequential treatments. At the same time, the homogenization step had calcium salt treatment without this effect.
The purity of 2-6 oligosaccharide of mannobiose, mannotriose, mannotetrasaccharide, mannopentaose and mannohexaose is not consistent with the purity of 3-5 oligosaccharide of mannotriose, mannotetrasaccharide and mannopentaose in each konjak mannan oligosaccharide coarse powder, which indicates that the purity of 2-6 oligosaccharide is probably due to the fact that the proportion of disaccharide or hexaose is higher due to uneven cutting of glucomannan.
Experimental example 2
Water absorption of konjac mannan oligosaccharide coarse powder
The konjac mannan oligosaccharide coarse powder obtained in experimental example 1 from examples 6 to 9 and comparative examples 3 to 5 was dried at 50. + -. 1 ℃ to a constant weight, and placed in the air, and the weight was measured for 1 hour, 3 hours and 24 hours, respectively.
Water absorption (weight at the time of measurement-initial weight)/initial weight × 100%. The results are shown in Table 2.
TABLE 2 Water absorption Properties of konjak mannan-oligosaccharide coarse powder
As can be seen from table 2, the treatment with calcium oxide and calcium chloride after the homogenization step also reduced the water absorption in air of the konjac mannan oligosaccharide coarse powder, facilitating the storage and processing use of the konjac mannan oligosaccharide coarse powder.
While the preferred embodiments and examples of the present invention have been described in detail, the present invention is not limited to the embodiments and examples, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (10)
1. A method for preparing konjac mannan oligosaccharide comprises homogenizing konjac coarse powder water solution, and performing calcium salt treatment.
2. The method according to claim 1, wherein the calcium salt is one or more of calcium oxide, calcium chloride and calcium dihydrogen phosphate.
3. The method of claim 1 or 2, wherein the calcium salt is calcium oxide and calcium chloride in a weight ratio of 5-15: 1.
4. The method according to any one of claims 1 to 3, wherein the homogenizing step comprises a step of shearing, emulsifying and homogenizing the aqueous solution of the konjac coarse powder;
preferably, the pressure for homogenization in the homogenization step is 100-200 Mpa;
preferably, the weight volume concentration of the konjac coarse powder in the aqueous solution of the konjac coarse powder is 0.1-5%.
5. The method according to any one of claims 1 to 4, wherein the weight ratio of the aqueous solution of the konjak coarse powder to the added calcium salt is 80 to 120:1 based on the weight of the konjak coarse powder in the calcium salt treatment of the aqueous solution of the konjak coarse powder.
6. The method according to any one of claims 1 to 5, wherein the temperature for subjecting the aqueous solution of the konjak meal to the calcium salt treatment is 30 to 60 ℃.
7. The method of any one of claims 1 to 6, further comprising the steps of:
s2, adjusting the pH value and the temperature of the aqueous solution of the konjac coarse powder treated by the calcium salt;
s3, adding neutral β -mannase into the calcium salt treated konjaku coarse powder water solution for reaction.
And optionally, S4, standing, filtering, and drying to obtain coarse powder.
8. The method according to any one of claims 1 to 7, wherein in the step S2, the pH is 5.9 to 6.1; the temperature is 30-50 ℃.
9. The method according to any one of claims 1 to 8, wherein in the step S3, the weight ratio of the konjac meal from which the konjac pulp is prepared to the neutral β -mannanase is 5-15: 1.
10. The method according to any one of claims 1 to 9, wherein the neutral β -mannanase is added at step S3 for 2 hours.
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| CN119371563A (en) * | 2024-09-20 | 2025-01-28 | 四川森态源生物科技有限公司 | A method and device for extracting high-purity konjac glucomannan |
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