阅读说明：本技术 改进的三赞胶的提取方法 (Improved extraction method of sanzan gum ) 是由 张禹 张国沛 张少华 贾敬敏 于 2019-11-19 设计创作，主要内容包括：本发明属于微生物多糖的提取,特别是指一种改进的三赞胶的提取方法。采用将发酵液加入双氧水、次氯酸钠、过氧乙酸中的一种或其结合,进行升温处理,干燥时加入乙醇溶液,提取开始前对与物料接触的管道及设备进行消杀处理以及将沉降后物料中和到pH＝6.5-7.5后物料加入氯化钠、氯化钾等技术措施,有效解决了现有工艺制备的三赞胶产品菌落总数不达标,所制备的三赞胶产品水溶液粘度低等技术缺陷,具有能够有效控制所制备的三赞胶产品菌落总数,提高所制备的三赞胶产品1％水溶液粘度的优点。(The invention belongs to extraction of microbial polysaccharides, and particularly relates to an improved extraction method of sanzan gum. The fermentation liquor is added with one or a combination of hydrogen peroxide, sodium hypochlorite and peracetic acid to carry out heating treatment, an ethanol solution is added during drying, pipelines and equipment in contact with the materials are subjected to sterilization treatment before extraction begins, the settled materials are neutralized to pH 6.5-7.5, and then sodium chloride, potassium chloride and other technical measures are added to the materials, so that the technical defects that the total number of colonies of the sanza gum product prepared by the prior art is not up to standard, the viscosity of the aqueous solution of the prepared sanza gum product is low and the like are effectively overcome, the method has the advantages that the total number of the colonies of the prepared sanza gum product can be effectively controlled, and the viscosity of the 1% aqueous solution of the prepared sanza gum product is improved.)

1. The improved extraction method of sanzan gum comprises the steps of inoculating a production strain of sanzan gum into a culture solution containing a carbon source, a necessary nitrogen source and nutrient substances, ventilating, stirring and fermenting, adjusting the isoelectric point of fermented liquid after fermentation is completed, adding soluble neutral salt after stirring uniformly, settling and extracting to obtain fibrous microbial polysaccharide, dehydrating the fibrous microbial polysaccharide, adjusting the pH value to be 6.5-7.5, drying and crushing to prepare the sanzan gum; the method is characterized by comprising the following specific steps and process conditions:

A. adding one or a combination of 27-30% of hydrogen peroxide solution, sodium hypochlorite solution and peroxyacetic acid solution in percentage by mass into the fermentation broth after the fermentation is finished, wherein the addition amount of the materials accounts for 0.01-0.02% of the mass of the fermentation broth, and then heating to 60-70 ℃;

B. adjusting the isoelectric point of the fermentation liquor subjected to temperature rise treatment in the step A, settling and extracting to obtain a fibrous material, adjusting the pH value of the fibrous material to be 6.5-7.5, and adding one or a combination of sodium chloride and potassium chloride accounting for 0.2-0.5% of the mass of the fibrous material;

C. and C, adding an ethanol solution accounting for 0.2-0.5% of the mass of the material prepared in the step B, drying and crushing to prepare sanzang gum, wherein the volume percentage concentration of the ethanol solution is 70-75%.

2. The improved sanzajiao extraction method as claimed in claim 1, wherein the tube wall and equipment for conveying materials are sterilized before extraction.

3. The improved sanzang gum extraction method as claimed in claim 2, wherein the conditions for killing the pipe wall of the conveyed material are as follows: the steam temperature is 121-123 ℃ and the time is 15-20 minutes.

4. The improved sanzao extraction method as claimed in claim 2 or 3, wherein the equipment for delivering materials is sterilized by ethanol solution with concentration of 70-75% by volume.

Technical Field

The invention belongs to extraction of microbial polysaccharides, and particularly relates to an improved extraction method of sanzan gum.

Background

Sanzang gum is a microbial polysaccharide, belonging to a biological high molecular polymer. The sanzang gum is safe, nontoxic, unique in physicochemical property, high in aqueous solution viscosity, good in thickening performance and weak in gelling performance, can uniformly suspend insoluble substances which cannot be suspended by other products, can be widely applied to meat sausage, fruit and vegetable juice (pulp) and beverage vegetable protein beverages in the field of food as a thickening agent, a stabilizing agent and a coagulating agent, and has wide application prospect.

Currently, the industrial production of sanzan gum is prepared by using sphingomonas as a production strain and using glucose and an inorganic nitrogen source as main raw materials of a culture medium through processes of fermentation, extraction, drying and the like. The performance index of the composite material is not restricted by national standards and industrial standards in China. The invention patent with the patent number of 200610048338.X discloses a Sphingomonas and a method for producing microbial polysaccharide by adopting the same, Sphingomonas (Sphingomonas sp) CGMCC No.1650 is fermented under the condition of ventilation and stirring by taking glucose or sucrose as a carbon source of a culture medium to prepare sanzan gum fermentation liquor, and the fermentation liquor after the fermentation is regulated by soluble neutral salt at an isoelectric point, is subjected to sedimentation extraction and dehydration to obtain the microbial polysaccharide sanzan gum, and the product of the sanzan gum prepared by the process has the following problems: the total colony index of the product is high (about 10-20 ten thousand CFU/g), the suspension stability is poor, and the viscosity of 1% aqueous solution is low. Because the main component of the fermentation liquor containing sanzang gum is a microbial polysaccharide, no sterilization measure is adopted after sedimentation, extraction, dehydration and drying, wherein the content of microorganisms is high, high-temperature sterilization is required to meet the requirement of a client on the microbial index (below 5000CFU/g, the index is mainly based on the client requirement because the sanzang gum product does not meet the national standard and the industrial standard to limit the microbial index), but the high-temperature sterilization reduces the index of the sanzang gum quantity, has poor suspension capability and influences the application effect. The product prepared by the process has low viscosity of 1% aqueous solution, and the stability of the product is influenced when the product is used.

With the increasingly expanded application field of sanzang glue and the continuous improvement of the product performance requirements of the sanzang glue, the performance index of the quantity of the sanzang glue is effectively improved and the microbial index of the product is ensured to meet the requirements, so that the practical requirement of the industrialized application field of the sanzang glue is expanded, and the method is one of the research hotspots in the field.

Disclosure of Invention

The invention aims to provide an improved extraction method of sanzan gum, and the sanzan gum prepared by the method can effectively improve the viscosity of 1% aqueous solution of a product and meet the requirement that the prepared sanzan gum meets the microbial index.

The overall technical concept of the invention is as follows:

the improved extraction method of sanzan gum comprises the steps of inoculating a production strain of sanzan gum into a culture solution containing a carbon source, a necessary nitrogen source and nutrient substances, ventilating, stirring and fermenting, adjusting the isoelectric point of fermented liquid after fermentation is completed, adding soluble neutral salt after stirring uniformly, settling and extracting to obtain fibrous microbial polysaccharide, dehydrating the fibrous microbial polysaccharide, adjusting the pH value to be 6.5-7.5, drying and crushing to prepare the sanzan gum; the specific steps and process conditions are as follows:

A. adding one or a combination of 27-30% of hydrogen peroxide solution, sodium hypochlorite solution and peroxyacetic acid solution in percentage by mass into the fermentation broth after the fermentation is finished, wherein the addition amount of the materials accounts for 0.01-0.02% of the mass of the fermentation broth, and then heating to 60-70 ℃;

B. adjusting the isoelectric point of the fermentation liquor subjected to temperature rise treatment in the step A, settling and extracting to obtain a fibrous material, adjusting the pH value of the fibrous material to be 6.5-7.5, and adding one or a combination of sodium chloride and potassium chloride accounting for 0.2-0.5% of the mass of the fibrous material;

C. and C, adding an ethanol solution accounting for 0.2-0.5% of the mass of the material prepared in the step B, drying and crushing to prepare sanzang gum, wherein the volume percentage concentration of the ethanol solution is 70-75%.

In order to ensure the cleanliness of equipment and avoid the invasion of sundry bacteria in the extraction process so as to reduce the product quality, the preferable technical scheme is that the tube wall for conveying materials and the equipment are sterilized before the extraction is started.

The preferable technical scheme is that the conditions for sterilizing the pipe wall of the conveyed material are as follows: the steam temperature is 121-123 ℃ and the time is 15-20 minutes.

More preferably, the equipment for conveying materials adopts ethanol solution with the volume percentage concentration of 70-75% to perform disinfection treatment.

To verify the technical effect of the present invention, the applicant conducted the following tests:

measurement of viscosity (1% aqueous solution)

1.1 instruments and devices:

analytical balance: to the nearest 0.001 g;

a high speed mixer;

a Brookfield viscometer, with a measurement error of +/-5 percent, or other equivalent viscometers;

1.2 measurement conditions

The rotor model: rotor No. 3;

rotor speed: 60 revolutions per minute;

measuring temperature: 25 +/-1 ℃;

1.3 analytical procedure

1.3.1 preparation of the solution

3g of sample (to the nearest 0.001g) was accurately weighed out on clean, dry weighing paper. 300ml of distilled water was measured and poured into a stirring cup. And (3) placing the stirring cup containing the water under a stirrer, starting the stirrer at the rotating speed of 8000 rpm n, slowly adding the sample into the stirring cup, starting timing, and continuously stirring for 15 minutes. Then, the stirring is stopped, the stirring cup is taken out, and the solution is turned over several times with a stirring bar or the like.

1.3.2 determination

The 1% sample solution was placed in a beaker of a beaker type, and the viscosity value was measured and read under the above measurement conditions.

2. Total colony count assay

The method was carried out according to the method described in "determination of total number of colonies for food microbiological examination of national food safety Standard" (GB 4789.2).

The invention achieves the substantive characteristics and obvious technical progress that:

1. in the invention, fermentation liquor is added into one or a combination of hydrogen peroxide, sodium hypochlorite and peroxyacetic acid for heating treatment, ethanol solution is added during drying, and pipelines and equipment which are in contact with materials are sterilized before extraction. The adoption of the technical means controls the total number of colonies of the prepared sanzan glue product to be below 5000 CFU/g.

3. Neutralizing the settled material to pH 6.5-7.5, adding sodium chloride and potassium chloride, and combining sodium or potassium metal ions with molecules to raise the viscosity of 1% water solution of sanzan glue product to over 900 mPas.

Detailed Description

The present invention is further described with reference to the following examples, but the present invention is not limited thereto. The protection scope of the present invention is subject to the content of the claims, and any equivalent technical means made according to the specification can be substituted without departing from the protection scope of the present invention.