School of Liquor and Food Engineering, Guizhou University (GZU), Guiyang, P.R. China
Received Date: January 15, 2018; Accepted Date: January 15, 2018; Published Date: January 22, 2018
Citation: Zhu Q, He L (2018) Study on High Value Application of Perilla Seed Oil and Meal. J food Biotechnol Res. Vol.2 No.1:1
Perilla seed has high oil yield and rich protein content . At present, Perilla seed is mainly used for Perilla seed oil development. Perilla seed oil is rich in alpha linolenic acid . Alpha linolenic acid is metabolized in human body and can transform into EPA and DHA. It is the ideal resource to supplement human Omega -3 polyunsaturated fatty acids. It is known as "plant deep sea fish oil" . Numerous studies have shown that Perilla oil is rich in polyunsaturated fatty acids (PUFA), which has the function of lowering blood lipids, lowering serum cholesterol, preventing atherosclerosis, preventing cancer, enhancing immunity and improving memory [3-5]. Perilla oil has been widely used in the world to increase the functionality of the food because of its good health care effect. The US and South Korea use Perilla oil as a functional health edible oil, Japanese manufacturers have added to the children's heart dot biscuits and production of new health food, and China has also successfully developed a high-concentration basil seed oil slow release tablets, Perilla oil capsules and other products . However, further studies on the conversion of Perilla oil to high value one have not been reported yet.
1,3-diglyceride (1,3-DG) is a healthy natural lipid, which is extensively used in food processing and utilized as pharmaceutical intermediate . 1,3-DG has numerous advantages [8-10], due to low concentration in natural grease, so preparation of 1,3-DG is preferred. Enzymatic approaches to prepare 1,3-DG have been attached importance to by academics owing to their mild conditions, regioselectivity, safety, and environmental friendliness [11-13].
In our previous work, we screened a new Aspergillus niger GZUF36 strain which produced just one intracellular lipase with highly selective synthesis of 1,3-DG by its whole cellcatalyzed glycerolysis [14,15]. Moreover, the strain also produce an extracellular sn-lipase which may selectively hydrolyze triglyceride to 1,3-DG .
Considering the interest of the conversion of Perilla oil to high value of 1,3-DG by enzyme, 1,3-DG rich in alpha linolenic acid will be prepared by whole-cell lipase from A. niger CCTCC No.M2012538 (GZUF36) catalyzed glycerolysis of Perilla oil or by Sn-2 CCTCC No.M2012538 of Aspergillus niger lipase hydrolysis of Perilla oil.
At the same time, the main reports on the development of Perilla seed protein are mainly the isolation of Perilla protein and preparation of Perilla concentrated protein [17,18]. However, the high value transformation of Perilla protein has not been reported yet. The project team screened a new strain of Bacillus Velez SN14 producing high yield of Nattokinase and β-glucosidase in the early stage. So, the strain may be used to fermentation of protein-rich meals from after oil extraction of Perilla seeds, which may realize high value utilization of protein from Perilla meal.
(1) Transformation of Perilla oil to 1,3-DG by A. niger CCTCCNo. M2012538 lipase(s)
1. High density fermentation of A. niger CCTCCNo.M2012538 (GZUF36)
2. Whole-cell lipase catalyzed glycerolysis of high concentration of Perilla oil to prepared 1,3-DG
3. Purification of sn-2 lipase from A. niger CCTCCNo. M2012538
4. Immobilization of sn-2 lipase
5. Immobilized sn-2 CCTCCNo.M2012538 of Aspergillus niger lipase hydrolysis of Perilla oil to prepare 1,3-DG
(2) Research on Perilla jam rich in Nattokinase and β-glucosidase
1. Optimization of accessories formula for fermentation of Perilla jam
2. Optimization fermentation conditions of Perilla jam
3. Construction of an annual output of 1 ton of Perilla jams rich in natto kinase and β-glucosidase.
So, in this project, we aimed to achieve high value application of Perilla seed oil and meal by enzymatic transformation of oil and fermentation of meal.
All Published work is licensed under a Creative Commons Attribution 4.0 International License
Copyright © 2018 All rights reserved. iMedPub LTD Last revised : June 23, 2018