Study Of Morchetla Selenium Enriched Fermentation Process And Product Function

This paper studies the morel Se submerged fermentation technology todetermine the morel Se submerged fermentation process, while optimizing itsprocess parameters. In the extraction of selenium in selenium-rich polysaccharidesmorel process, the extraction method, a series of tests and comparison of thestructure of selenium and selenium-rich polysaccharides Morel conducted apreliminary analysis and discussion of research Selenium enriched Morchellabioactive polysaccharides selenium provide a theoretical basis, and finally developeda morel vinegar functional foods rich in selenium. The main contents are as follows:1. Preparation of fermentation medium and Selenium enriched Morchella deepstrain screening and mediaMorels from three different strains, the selection of coarse handle morel No.926, as Selenium enriched Morchella submerged fermentation fermentation bacteria.Selenium enriched Morchella submerged fermentation medium is:4%wheat bran,corn flour2%, soybean powder1%,0.1%potassium dihydrogen phosphate,magnesium sulfate0.1%, pH value of nature, water1000mL, sodium selenite.2. Selenium enriched Morchella submerged fermentation process and parameteroptimizationUsing response surface methodology experimental design and analysis ofinteractions between factors. On the basis of the fermentation time, temperature,selenium concentration, rotation speed, medium loading capacity five factors werethe single factor experiment using Design-Expert software, designed to test theresponse surface three factors and three levels, by the regression equation analysis,the optimal parameters Selenium enriched Morchella deep fermentation is shakingspeed100r/min, medium loading capacity of150mL, incubation temperature25.73℃, fermentation time5.22d, selenium concentration86.67μg/ml, Selenium enriched Morchella mycelium biomass theory of value of this condition10.512g/L,the selenium content of18.8μg/ml, reach the actual mycelium biomass10.339g/L,the selenium content of18.6μg/ml.3. Selenium enriched Morchella structural analysis of Se polysaccharidesSe optimal parameter extraction process of polysaccharide pretreatment Morel:microwave power800W, heating take intermittent heating mode, each intermittentheating10s, the total time is40s. Ultrasonic power is250W, the ultrasonic treatmenttime was35min. Applying the above pretreatment morel Se Se polysaccharide canreach24.53%. By univariate tests on four extraction conditions, as well as the resultsobtained in the analysis to determine the extraction conditions: extractiontemperature90℃, extraction time120min, extraction ratio of30:1mL:g, dipmention a time, under these conditions the resulting Selenium enriched Morchellaleaching selenium polysaccharide yield of5.27%. Law on Sevage proteins involvedin de-parameter orthogonal experiment to determine the conditions for removal ofprotein parameters: chloroform and n-butanol solution volume ratio of5:1; volumeratio of Se Selenium enriched Morchella polysaccharide solution and reagents forSevage5:1. The mixed solution was stirred for30min.Under this condition, theremoval rate of Se Selenium enriched Morchella protein polysaccharide solution canreach79.31%, while the loss of only11.57%of Selenium enriched Morchellaselenium polysaccharide. Selenium enriched Morchella initial separation of pureselenium polysaccharide selected macroporous resin AB-8, and then the product waspurified polysaccharide Se Selenium enriched Morchella PM. Then Se seleniumpolysaccharide PM morel use Sephadex G-100gel column chromatography furtherisolated and purified polysaccharide obtained Se Selenium enriched Morchella PN.Using Sephadex G-100gel column chromatography on Se selenium polysaccharidePN Morel carried elution curves eluted as a single symmetrical peak; HPLCchromatograms in only one symmetrical peak. Explained that the higher seleniumpolysaccharide component homogeneous Selenium enriched Morchella PN purity. Seselenium polysaccharide PN Morel is a white powder, soluble in water, soluble inethanol, acetone, butanol and other organic solvents; does not contain proteins, nucleic acids and pigments; no starch; does uronic acid. Se by infrared spectroscopicobservations of PN Morel selenium polysaccharide chain glycosidic bond and sugarring configuration, and a comparative analysis with the common morelpolysaccharide found: Se Selenium enriched Morchella PN is a polysaccharideglycosidic linkage pyran polysaccharides. Because selenium polysaccharidesynthesis involved, resulting in a change in the structure of polysaccharides, theselenium may be present in the form of a branched polysaccharide. AFM tappingmode, observing senior structural polysaccharides PN Se Selenium enrichedMorchella, the results showed that: Selenium enriched Morchella PN seleniumpolysaccharide molecular chain showing branching structure, and intertwined witheach other, Se sheep PN belly bacteria selenium polysaccharide polysaccharide chainshowing a close stranded helical structure.4. Development of functional foods rich in selenium MorelThrough the establishment of fatigue in mice model and hyperlipidemia modelmice and detection of6indicators, through animal experiment, proved that seleniumenriched Morchella polysaccharide containing selenium helps relieve sports fatiguefunction, but also have to help reduce blood lipid function.Identified vinegar liquid fermentation process,including raw materialpretreatment, cleaning; crushing,juice; enzyme treatment; composition adjustment;sterilization; alcoholic fermentation; acetic fermentation; ripening; clarification;deployment. Acetic acid fermentation is a critical step,directly related to the flavorand quality of the vinegar,so the liquid acetic acid fermentation conditions wereoptimized to determine the optimal process parameters:the amount of acetic acidbacteria added to1.0g/L, fermentation temperature32℃,initial alcohol of5%,ventilation1:4.In terms of product formulation integrated flavors of evaluationcriteria to filter out the best formula is: Apple19.9%of the original vinegar, applejuice concentrate79.6%,sugar0.4%,honey0.3%.Selenium enriched Morchella liquidfermentation vinegar sensory indicators, chemical indicators and health indicatorswith reference to national standards.