CN110506885A - The self-assembly that allicin is formed in starch and garlic and its application as plant bacteriostatic agent - Google Patents
The self-assembly that allicin is formed in starch and garlic and its application as plant bacteriostatic agent Download PDFInfo
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- CN110506885A CN110506885A CN201910873492.8A CN201910873492A CN110506885A CN 110506885 A CN110506885 A CN 110506885A CN 201910873492 A CN201910873492 A CN 201910873492A CN 110506885 A CN110506885 A CN 110506885A
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- allicin
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- assembly
- garlic
- starch
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- 238000001338 self-assembly Methods 0.000 title claims abstract description 93
- 235000004611 garlic Nutrition 0.000 title claims abstract description 91
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 title claims abstract description 83
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 title claims abstract description 83
- 235000010081 allicin Nutrition 0.000 title claims abstract description 83
- 229920002472 Starch Polymers 0.000 title claims abstract description 71
- 239000008107 starch Substances 0.000 title claims abstract description 71
- 235000019698 starch Nutrition 0.000 title claims abstract description 71
- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 13
- 241000196324 Embryophyta Species 0.000 title claims abstract description 12
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 90
- 230000000694 effects Effects 0.000 claims abstract description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 6
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 5
- 241000588724 Escherichia coli Species 0.000 claims abstract description 5
- 235000013373 food additive Nutrition 0.000 claims abstract description 5
- 239000002778 food additive Substances 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 241000607142 Salmonella Species 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000012153 distilled water Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 9
- 229920001685 Amylomaize Polymers 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 230000002401 inhibitory effect Effects 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims 1
- 241000191940 Staphylococcus Species 0.000 claims 1
- 239000004599 antimicrobial Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 229960000935 dehydrated alcohol Drugs 0.000 claims 1
- 238000009990 desizing Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 15
- 238000002474 experimental method Methods 0.000 abstract description 13
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 9
- 229910052740 iodine Inorganic materials 0.000 abstract description 9
- 239000011630 iodine Substances 0.000 abstract description 9
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 8
- 230000015572 biosynthetic process Effects 0.000 abstract description 7
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 5
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000004458 analytical method Methods 0.000 abstract description 3
- 230000001408 fungistatic effect Effects 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 19
- 238000012360 testing method Methods 0.000 description 17
- 239000000243 solution Substances 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 239000001963 growth medium Substances 0.000 description 7
- 230000002209 hydrophobic effect Effects 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229940029982 garlic powder Drugs 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241000234280 Liliaceae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000002898 organic sulfur compounds Chemical class 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000002411 thermogravimetry Methods 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000013207 serial dilution Methods 0.000 description 1
- -1 small molecule aromatic compound Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention relates to the self-assembly of allicin formation in starch and garlic and its as the application of plant bacteriostatic agent, belong to food additives field.It is formed by the formation of self-assembly by allicin in iodine Binding experiment proof starch and garlic, thermal stability analysis is carried out to starch-allicin self-assembly and shows that the formation of self-assembly can improve the thermal stability of allicin in garlic well.Bacteriostatic experiment finds self-assembly to Escherichia coli, staphylococcus aureus, and bacillus subtilis, salmonella is with good fungistatic effect.It can be used as plant bacteriostatic agent and be used to prepare bacteriostatic agent, preservative, furthermore can also be used for feed addictive as bacteriostatic agent.Starch-allicin self-assembly product has good thermal stability and bioactivity, and preparation process is simple, and at low cost from a wealth of sources, the addition of no any chemical reagents, material is common natural materials, without any side effects, has a good application prospect.
Description
The invention belongs to food additives fields, it can also be used to and feed additive industry is specific to design in starch and garlic
Allicin formed self-assembly preparation and in the application as plant bacteriostatic agent in food additives.
Background technique
Now, people add preservative in storage usually in order to extend the shelf life of food, and with society
Development, people increasingly pursue " green " environmental protection, made so being also more biased towards for sterilization bacteriostat in use with natural plants
For the product of raw material exploitation.Garlic is the underground of Liliaceae (Liliaceae) allium raw garlic (Allium savitum L.)
Bulb, semi-annual herbaceous plant.Studies have shown that garlic is a kind of good restraining and sterilizing bacteria plant, bacteriostatic active ingredients are main
It is the organosulfur compound (Organosulfur compounds, OSCs) in garlic, OSCs passes through the enzyme with sulfur-bearing in bacterium
In conjunction with removing oxidant inhibits the oxidation of fatty acid, the synthesis for causing inflammation sex factor is prevented, to inhibit bacterial growth, to G+
There is inhibiting effect with G- bacterium.Allicin (Allicin) is main compound in OSCs, is fresh garlic clasmatosis
Afterwards, the outer alliin of intracellular allinnase (Allinase) activated cell film resolves into 2- allyl sulfenic acids, and into one
It is generated that polymerization reaction occurs for step.Allicin to a variety of sulfydryl dependent enzyme systems exist inhibit effect (Marchese A,
Barbieri R, Sanches-Silva A, et al.Antifungal and antibacterial activities of
Allicin:a review [J] .Trends in Food Science&Technology, 2016,52:49-56).However due to
The chemical property of allicin is extremely unstable, volatile, heat is extremely easy in decomposition, and with stronger big garlic smell and to skin and mucosa
It is irritant, significantly limit its application in the food industry.
The self assembly of molecule refers to molecule and molecule under certain condition, relies on the spontaneous company of non-covalent bond intermolecular force
It is connected into the process of the molecular aggregation state of stable structure.Molecule cooperates with to weak interaction force with spontaneously passing through countless non-covalent bonds
Effect be the key that occur self assembly, including hydrogen bond, Van der Waals force, electrostatic force, hydrophobic forces, pi-pi accumulation effect, sun from
Son-π suction-operated etc..Molecular self-assembling is widely used, and the macromolecule supramolecular system that Macromolecular self-assembly is formed is food, doctor
The research hotspot of the multiple fields such as medicine, health care.
Starch is by alpha-D-glucose monomer by α-D-1,4 glycosidic bonds and α-D-1, and 6 glycosidic bonds constitute polysaccharide, belong to height
Molecular compound, relative molecular mass are very big.Under certain condition, the starch chain in starch without branch can be formed by hydrogen bond
The hydroxyl of right-handed helix structure, the helical structure is distributed in outside spiral, and inside forms hydrophobic cavity, and some hydrophobic molecules are such as
Fatty acid, small molecule aromatic compound etc. can enter the spiraled cavity by hydrophobic effect, carry out being self-assembly of self-assembly.
In addition the spiraled cavity in starch can be with I under certain condition3 -Plasma forms helical form complex compound, in visible wavelength
Have absorption at 450-700nm, but if there are various hydrophobic molecule in system, can produce competition and weaken starch and iodine from
The combination of son, the formation of self-assembly can be verified using this property.The self assembly of starch and these hydrophobic molecules can mention
The stability of these high substances, makes it be not easy to be oxidized and decompose, passes through heat analysis, it can be seen that this variation.
Studies have shown that borrowing extraneous make using the spiraled cavity structure of these in starch molecule " internal drainage, external hydrophilicity "
With enabling the allicin in fresh garlic sufficiently to discharge and enter cavity inside, allicin in starch and garlic can be formed
Self-assembly.Such as in the Chinese patent literature of Publication No. 107594406A, using potato starch as carrier, pass through polishing
Original flavor has embedded the allicin in fresh garlic, has sheltered bad flavor in garlic and has protected the active constituent in garlic.
The production method of starch allicin from group body is safe and simple and can shelter the allicin of unstable irritant smell,
Make it have good thermal stability.Under certain condition, the allicin in self-assembly is from slow release, energy in helical cavity
Growth inhibition or killing effect are generated to the microorganism in environmental system.
Summary of the invention
It is an object of the invention to extend the application range of garlic converted products, starch is provided and is formed with allicin in garlic
Application of the self-assembly in antibacterial.
The preparation for the self-assembly that allicin is formed in starch and garlic uses broken wall method, specifically comprises the following steps: to sieve
It is complete to select tissue, does not germinate, the fresh garlic not gone mouldy is removed the peel, and is cleaned, is dried spare.According to garlic (butt): forming sediment
Powder: the ratio that distilled water mass ratio (g/g) is 3: 1: 1~3: 2: 6 weighs garlic, starch and distilled water respectively, is placed in broken wall
In the container of machine, 40~60min of broken wall treatment in wall-breaking machine.Gained sample is freeze-dried again, grinds, ethanol washing,
It is dried in vacuo to obtain starch-allicin self-assembly.Using Allicin Content in high effective liquid chromatography for measuring self-assembly, according to
Allicin Content calculates allicin embedding rate.
The present invention determines the iodine binding characteristic of the self-assembly by different garlics (butt) and starch proportion preparation, experiment
Show to increase with garlic ratio, the extinction property of the complex compound of starch and iodine reduces in compound, illustrates in starch and garlic
The hydrophobic molecules such as allicin self assembly has occurred, form self-assembly.Allicin is by entering amylose in starch
Spiraled cavity iodine similar with starch generation reacted with what starch was complexed.
The present invention shows starch allicin certainly by the thermogravimetric analysis to ative starch, starch control, garlic powder and compound
It can increase the thermal stability of the substances such as allicin in garlic after assembling.
The present invention has found that the self-assembly of allicin, which has, in starch and garlic inhibits Gram-negative by bacteriostatic experiment
The effect of bacterium and gram-positive bacteria growth.Based on this, the self-assembly of allicin can be used in antibacterial in starch and garlic.Institute
The self-assembly of allicin includes that cornstarch, potato starch and high amylose starches embedding garlic obtain in the starch stated and garlic
To starch and garlic in allicin self-assembly, these three allicin starch self-assemblies can inhibit Escherichia coli
(Escherichia coli, G-), staphylococcus aureus (Staphylococcus aureus, G+), bacillus subtilis
The growth of (Bacillus subtilis, G+), salmonella (Salmonella, G-).
The self-assembly that allicin is formed in starch and garlic can reduce the specific stimulation nature and flavor road of garlic, can be added to tune
While adjusting the flavor of food in taste product and have both antibacterial antisepsis.It can be used for fruit drink, dairy products, cake, snacks
Etc. the flavors of numerous foods adjust and extend the shelf-life of food.Mixing with packaging material for food can also be used for food packaging, prevent
Only external microbe enters in food, extends the shelf life of food.
Therefore the self-assembly of starch and allicin in garlic can be used for preparing food preservative and bacteriostatic agent.
A kind of preservative and bacteriostatic agent can according to different purposes using in different starch and garlic allicin from group
One or more additions that volume property presses different proportion are filled, can also include the additive allowed on other food.
The advantages and positive effects of the present invention are:
(1) the present invention is characterized in that generating the self-assembly of allicin in the starch and garlic of bacteriostasis to a variety of thin
Bacterium has good bacteriostasis property.Bacteriostatic experiment proves that the self-assembly of starch and allicin in garlic can inhibit in various degree thin
Bacterium growth, has both the effect of preservative.
(2) the present invention is characterized in that the self-assembly of allicin is the additive of Nantural non-toxic in starch and garlic: forming sediment
The self-assembly of allicin is from material to being all not introduced into poisonous and harmful reagent, material valence during preparing finished product in powder and garlic
Lattice are cheap to be easy to get, and can be added to extensively in various food, effectively evades other artificial synthesized organic reagents and inorganic reagent can
Energy bring poisons problem, improves the safety coefficient of food processing and manufacturing.
(3) the present invention is characterized in that generating the self-assembly of allicin in the starch and garlic of bacteriostasis has well
Thermal stability, and the penetrating odor of garlic is low, and active material is not easy to lose in culinary art or process, can generate persistently
Bacteriostatic activity.
(4) the invention is characterized in that also having other biological activities object in starch and garlic in the self-assembly of allicin
Matter has certain pharmacological action.
Detailed description of the invention
Fig. 1 allicin bioactivity mechanism schematic diagram
Fig. 2 starch discharges (B) mistake with allicin in the formation (A) of the self-assembly of allicin in garlic and self-assembly
Journey.
Fig. 3 starch and allicin in Allicin Content (A) cornstarch in the self-assembly of allicin in garlic and garlic
Self-assembly (B) potato starch and garlic in allicin self-assembly (C) high amylose starches and allicin in garlic
Self-assembly (D) garlic powder.
Iodine binding characteristic (A) cornstarch of the self-assembly of allicin and allicin in garlic in Fig. 4 starch and garlic
Self-assembly (B) potato starch and garlic in allicin self-assembly (C) high amylose starches and allicin in garlic
Self-assembly.
In Fig. 5 starch and garlic in thermal multigraph (A) cornstarch of the self-assembly of allicin and garlic allicin from
In assembly (B) potato starch and garlic in self-assembly (C) high amylose starches of allicin and garlic allicin from group
Fill body.(a: starch；B: starch control；C: garlic powder；D: the self-assembly of allicin in starch and garlic)
Antibacterial loop graph (A) E. coli of the self-assembly of allicin to four kinds of bacteriums in Fig. 6 starch and garlic
(B) staphylococcus aureus S.aureus (C) bacillus subtilis B.subtilis (D) salmonella S.typhimurium
Antibacterial loop graph (a: the self assembly of the self-assembly b: potato starch of allicin and allicin in garlic in cornstarch and garlic
Body；C: the self-assembly of allicin in high amylose starches and garlic)
Stereoscan photograph figure (A) cornstarch-allicin for the self-assembly that allicin is formed in Fig. 7 starch and garlic
Self-assembly (B) potato starch-allicin self-assembly (C) high amylose starches-allicin self-assembly
Specific embodiment
With reference to the accompanying drawing in detail narration the embodiment of the present invention, it should be noted that the present embodiment be it is narrative, no
It is restrictive, this does not limit the scope of protection of the present invention.
Following experimental procedure is applied in entire embodiment:
Experiment case study 1
The preparation of cornstarch-allicin self-assembly: it is complete to filter out tissue, does not germinate, what is do not gone mouldy is fresh
Garlic is removed the peel, and is cleaned, is dried spare.Garlic (butt) 120g, cornstarch 80g is first weighed, then measures distilled water 50mL, it will
Garlic, cornstarch, distilled water are added in the container of wall-breaking machine, the broken wall treatment 40min in wall-breaking machine.Gained sample freezes again
It dries, grind, ethanol washing, being dried in vacuo to obtain cornstarch-allicin self-assembly.Cornstarch-garlic of preparation
Allicin Content is 1.18 ± 0.01 μ g/mg in plain self-assembly, and embedding rate is 89.71 ± 1.20%.
Case study on implementation 2
The preparation of potato starch-allicin self-assembly: it is complete to filter out tissue, does not germinate, what is do not gone mouldy is new
Fresh garlic is removed the peel, and is cleaned, is dried spare.Garlic (butt) 120g, potato starch 60g is first weighed, then measures distilled water
200mL garlic, potato starch, distilled water is added in the container of wall-breaking machine, the broken wall treatment 50min in wall-breaking machine.Gained
Sample is freeze-dried again, grinds, ethanol washing, being dried in vacuo to obtain potato starch-allicin self-assembly.The horse of preparation
Allicin Content is 1.26 ± 0.04 μ g/mg in bell sweet potato starch-allicin self-assembly, and embedding rate is 91.87 ± 2.10%.
Case study on implementation 3
The preparation of high amylose starches-allicin self-assembly: it is complete to filter out tissue, does not germinate, what is do not gone mouldy is new
Fresh garlic is removed the peel, and is cleaned, is dried spare.Garlic (butt) 120g, high amylose starches 40g is first weighed, then measures distilled water
200mL garlic, high amylose starches, distilled water is added in the container of wall-breaking machine, the broken wall treatment 60min in wall-breaking machine.Gained
Sample is freeze-dried again, grinds, ethanol washing, being dried in vacuo to obtain high amylose starches-allicin self-assembly.The height of preparation
1.41 ± 0.01 μ g/mg of Allicin Content in amylose-allicin self-assembly, embedding rate are 89.01 ± 2.90%.
The iodine binding characteristic for the self-assembly that allicin is formed in 4 starch of experiment case study and garlic is tested
Respectively precision weigh garlic powder 10mg, starch control 10.0mg and different garlic (butt)/starch quality ratio (1:
2,1: 1,2: 1,6: 1, g/g) self-assembly (total weight of starch is 10.0mg in fixed each sample) be placed in test tube, point
Not Jia Ru 5mL NaOH solution (1moL/mL), in lower heating water bath 5min, make its be uniformly mixed.After being cooled to room temperature, point
The supernatant of 5.0mL is not pipetted into beaker, and with the HCl solution tune pH value of 1mol/mL to 3.5,0.5mL iodine reagent is then added
(2%KI+0.2%I2 solution) colour developing.Developing solution is gone in 50mL volumetric flask again, with deionized water constant volume.Use spectrophotometric
Meter is scanned in the wave-length coverage of 450-900nm, obtains iodine binding characteristic spectrogram.
The thermogravimetric analysis for the self-assembly that allicin is formed in 5 starch of experiment case study and garlic
By ative starch, starch control, garlic powder and self-assembly (garlic butt/starch quality than 1: 1, broken time
40min preparation self-assembly) etc. samples in a vacuum drying oven drying it is stand-by for 24 hours.Accurately 10~12mg sample is weighed to be placed in
In platinum crucible, by 20 DEG C of initial temperature, 600 DEG C of final temperature, 10 DEG C/min of heating rate, nitrogen flow rate 60mL/min sample introduction
The relation curve of temperature and weight percent is drawn in analysis.
The bacteriostatic experiment of the self-assembly of allicin in 6 starch of experiment case study and garlic
(1) preparation of fluid nutrient medium: 5.0g yeast powder, 5.0g peptone, 2.5g NaCl are weighed respectively and is placed in 1L taper
In bottle, add 500mL distilled water, after solvent all dissolution, with NaOH tune pH to the 7.1-7.3 of 1mol/mL, with eight layers of gauze plug
Firmly bottleneck, and tightened with brown paper, it marks and is put into autoclave 121 DEG C, sterilize 20min.Separately match by aforesaid liquid culture medium
Method processed prepares a fluid nutrient medium, and 15% agar powder is added, clogs bottleneck with eight layers of gauze after solvent is completely dissolved,
And tightened with brown paper, it marks and is put into autoclave 121 DEG C, sterilize 20min.
(2) preparation of allicin suspension
Using electronic balance 6.0g is accurately weighed by garlic butt/starch quality than 1: 1, broken time 40min preparation
44mL sterile distilled water is added in round-bottomed flask in self-assembly sample.In 50 DEG C of stirring in water bath 1h, obtained concentration is
The self-assembly suspension of allicin in the starch of 120mg/mL and garlic.
(3) preparation of cell suspension
Under aseptic technique, take a ring bacterium that the conical flask of the LB culture medium containing 20mL liquid is added from inclined-plane
In, 20h is cultivated under the conditions of revolving speed 160r/min, the shaking table that temperature is 37 DEG C, after seeing that bacterium solution is muddy, by bacterium solution LB culture medium
Liquid dilution measures viable bacteria dilution OD value with ultraviolet specrophotometer, makes its dilution OD600nmBe 0.1, i.e., bacterium amount about 1~2 ×
108CFU/mL.Take 100 μ L diluted bacterium solution be added in 2.9mL culture medium be made bacteria suspension it is spare.
(4) bacteriostatic diameter measurement experiment of the self-assembly that starch is formed with allicin in garlic to bacterium
By sterile working requirement, prepared solid medium is dissolved by heating, 50 DEG C or so are cooled to, by 1: 100
Bacterium solution after dilution is added in not solidified culture medium ratio, is uniformly mixed.Culture medium after mixing is poured into glass
In culture dish, each culture dish 15mL or so, to its cooled and solidified.A diameter is made a call among agar in plate with sterile work durm
The hole of 10.0mm, it is careful to be made into circular hole with sterilizing tweezers clamping culture medium fritter, 0.1g sample, 4 DEG C of prediffusion are inserted into hole
Plate is buckled to culture 18-24h by 2h, and observation measures antibacterial circle diameter, is repeated 3 times and is averaged, the results are shown in Table 1.
Bacteriostatic diameter of the 13 kinds of self-assemblies of table to 4 kinds of bacteriums
(5) minimum inhibitory concentration (MIC) measurement experiment for the self-assembly that starch is formed with allicin in garlic:
9 sterile test tubes are aseptically taken, it is each that 5mL sterile LB medium is added.Then the sample for taking 5mL to prepare is outstanding
First test tube is added in turbid (60mg/mL), draws 5mL mixed liquor after mixing from first test tube and second test tube is added,
5mL to the 3rd test tube is taken after mixing in the 2nd test tube, the successively serial dilution that repeats the above steps is to the 7th test tube, from the 7th
Reject 5mL mixing liquid in branch test tube is separately added into 5mL physiological saline and 5mL penicillin in the 8th, 9 test tube as negative right
According to and positive control, and reject 5mL mixing liquid, make starch in 1-7 branch test tube in garlic the self-assembly of allicin it is dense
Degree is 30,15,7.5,3.8,1.9,1.0 and 0.5mg/mL.0.1 μ L bacteria suspension (every finally is added into 8,9 test tubes respectively
Test tube bacterial concentration is about 1 × 105CFU/mL).Test tube is placed in 37 DEG C of constant temperature incubation 20h, can be seen in the visible test tube of naked eyes
The minimum inhibitory concentration for completely inhibiting bacterial growth is the minimal inhibitory concentration of the self-assembly of allicin in starch and garlic
(MIC), 2 be the results are shown in Table.
Minimal inhibitory concentration of the 23 kinds of self-assemblies of table to 4 kinds of bacteriums
According to later observations, the starch-containing concentration with the self-assembly of allicin in garlic is in all samples test tube after 10d
The test tube of 30 and 15mg/mL still clarifies no bacterial growth.
Above-mentioned case study on implementation is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-mentioned implementation case
Example limitation, other changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention are
Equivalent substitute mode, is included within the scope of the present invention.
Claims (7)
1. application of the self-assembly that allicin is formed in starch and garlic as plant bacteriostatic agent in food additives, special
Sign is according to garlic (butt): starch: the quality of distilled water 3: 1: 1~3: 2: 2 than mixed raw material, first broken wall treatment 40~
60min after products therefrom is freeze-dried again, is washed with dehydrated alcohol and is removed the free allicin in desizing surface and be made and form sediment
Powder-allicin self-assembly.
2. according to the self-assembly that allicin is formed in starch described in claims 1 and garlic, it is characterised in that self assembly
The host molecule of body is cornstarch, potato starch and amylomaize.
3. according to the self-assembly that allicin is formed in starch described in claims 1 and garlic, it is characterised in that self assembly
The guest molecule of body is the allicin that garlic is formed during broken wall treatment.
4. the self-assembly that allicin is formed in starch and garlic according to claims 1 to 3 exists as plant bacteriostatic agent
Application in food additives, it is characterised in that: starch-allicin self-assembly is inhibiting Escherichia coli, salmonella, golden yellow
Application in color staphylococcus, bacillus subtilis growth.
5. the self-assembly that allicin is formed in starch and garlic is preparing the effect in plant bacteriostatic agent.
6. the self-assembly of allicin is preparing the effect in plant antiseptic agent in starch and garlic.
7. the bacteriostatic agent according to claim 5~6 or preservative, feature further includes in the addition allowed in food
Agent.
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| CN106473042A (en) * | 2016-09-30 | 2017-03-08 | 天津科技大学 | A kind of preparation method of new deodorized garlic powder |
| CN106580916A (en) * | 2016-12-09 | 2017-04-26 | 天津科技大学 | Preparation method of novel allicin microcapsules |
| CN107594406A (en) * | 2017-09-14 | 2018-01-19 | 天津科技大学 | A kind of method of allicin in embedding in situ fresh garlic using starch |
| CN109007672A (en) * | 2018-08-10 | 2018-12-18 | 中华全国供销合作总社济南果品研究院 | A kind of preparation method of high allicin garlic powder |
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2019
- 2019-09-16 CN CN201910873492.8A patent/CN110506885A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473042A (en) * | 2016-09-30 | 2017-03-08 | 天津科技大学 | A kind of preparation method of new deodorized garlic powder |
| CN106580916A (en) * | 2016-12-09 | 2017-04-26 | 天津科技大学 | Preparation method of novel allicin microcapsules |
| CN107594406A (en) * | 2017-09-14 | 2018-01-19 | 天津科技大学 | A kind of method of allicin in embedding in situ fresh garlic using starch |
| CN109007672A (en) * | 2018-08-10 | 2018-12-18 | 中华全国供销合作总社济南果品研究院 | A kind of preparation method of high allicin garlic powder |
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