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Yeast cell cracking method

A yeast cell and yeast technology, applied in the field of brewer's yeast or baker's yeast cell wall breaking, can solve the problem of low rate of yeast cell wall breaking, and achieve the effects of improving the degree of dissolution and breaking, improving activity and stability, and being easy to operate.

Active Publication Date: 2009-10-21
GUANGZHOU PROSYN BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional freeze-thaw methods, autolysis and enzymatic hydrolysis methods have a low rate of breaking the yeast cell wall, and there are certain limitations in the use process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] After diluting the waste beer yeast sludge (by-product of brewery) with water, sift through an 80-mesh sieve to remove impurities, centrifuge at 3000rpm for 15 minutes, pour out the supernatant, take out the clean yeast sludge sediment, and put it in a refrigerator at 4°C Store in medium for later use; weigh 20g of yeast slime, add 40ml of water to make a suspension, add 0.06g of cysteine ​​hydrochloride, and then add 0.1g of AS1. Heat preservation and hydrolysis for 24 hours; after hydrolysis, high-temperature inactivation of enzymes, cooling, centrifugation to remove the clear liquid, and 16.5g of precipitate; add 330ml of water to prepare a yeast cell suspension, freeze at -25°C, thaw in a microwave oven, and heat to 40°C in a constant temperature water bath ℃, keep warm for 1 hour, add 11.4g of salt, freeze for the second time at -25 ℃, and thaw the frozen yeast liquid with microwave again; add salt, freeze, and thaw twice; microscope observation shows that the wall ...

Embodiment 2

[0017] Dilute the waste beer yeast sludge, sieve to remove impurities, centrifuge at 3000rpm, discard the supernatant; weigh 20g of yeast sludge, add 40ml of water to make a suspension, add 0.1g of cysteine, and then add it to Aspergillus oryzae Protease 0.4g, adjust the pH of the suspension to 6.5 with phosphate, and hydrolyze it in a constant temperature water bath at 50°C for 10 hours; inactivate the enzyme at high temperature and centrifuge to obtain a precipitate of 17.2g, add 175ml of ice to prepare a yeast cell suspension, and store it at -40°C Freeze, thaw in a microwave oven, keep the thawed liquid at 45°C for 0.5 hours, add 4.5g of salt, and freeze it again, the freezing temperature is still at -40°C, and thaw the frozen yeast liquid in a microwave again; add salt, freeze, and thaw Repeat 4 times; calculate the yeast wall breaking rate can reach 97%.

Embodiment 3

[0019] Take 20g bread dry yeast, put in 40ml 2% sucrose solution, activate at 40°C for 10min, then culture at 30°C for 2 hours to consume the nutrients; then add 0.2g cysteine ​​hydrochloride and high temperature neutral protease 0.2g, adjust the pH to 7.5, hydrolyze at 55°C for 40 hours; centrifuge after inactivating the enzyme, obtain 16.8g of precipitate, add 250ml of water to make a yeast cell suspension, freeze at -35°C, thaw in a microwave oven, and heat in a constant temperature water bath Heat it at 35°C for 1.5 hours, then vacuum concentrate at 55°C to reduce moisture by 50%, freeze for the second time at -35°C, and thaw with microwaves. The calculated yeast wall breaking rate can reach 95%.

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Abstract

The invention provides a method for yeast cell wall breaking. The method comprises the steps that yeast paste with water added is prepared into live bacterial suspension; cysteine or cysteine hydrochloride and neutral protease are added, the pH value is controlled to 6 to 8, thermal retardation hydrolyzing is performed for 6 to 48 hours under 40 to 60 DEG C, and yeast digest is obtained; yeast deposition is obaitned through centrifuging being performed to the yeast digest, water is added to prepare yeast cell suspending liquid, and the wall breaking ratio reaches above 95 percent through multi times freezing and microwave tempering. The invention integrates the cysteine promoting dissolution, gradient freezing point depression freezing and microwave repaid tempering, and therefore greatly improves the wall breaking ratio of the yeast cell. The cell wall breaking process of the invention has the advantages that the operation is simple, the facility request is low, and the cell wall breaking process is very suitable for the cell wall breaking of the beer yeast or the bakery yeast.

Description

1. Technical field [0001] The invention relates to a method for breaking the wall of fungal cells, in particular to a method for breaking the wall of brewer's yeast or baker's yeast. 2. Background technology [0002] Yeast, especially brewer's yeast and baker's yeast, are important microorganisms in the food industry. Their cell walls are divided into three layers from the outside to the inside. The outer layer is mannan, the middle layer is rich in protein, and the inner layer is glucan. The hydrolyzed extract of broken yeast wall can be processed into condiments, raw materials of health care products, biological products and other deep-processed products, and can also be processed into polysaccharides. The commonly used yeast cell wall breaking methods are: mechanical method, yeast cell autolysis method, enzymatic hydrolysis method and freeze-thaw method. Mechanical methods use high-pressure homogenization, bead milling, etc., requiring high equipment conditions. Convent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12R1/85
Inventor 王常青伊莉
Owner GUANGZHOU PROSYN BIOLOGICAL TECH CO LTD
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