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Preparation method of yeast mannose glycoprotein product

A mannoprotein and product technology, which is applied in the field of preparation of yeast mannoprotein products, can solve the problems of low yield, poor wine, decreased extraction yield and the like

Active Publication Date: 2013-05-15
ANGEL NUTRITECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Extraction of yeast mannoprotein by heat treatment will extract a large amount of protein at the same time, which makes subsequent processing difficult and the extraction yield decreases (Hu Zhaohui et al., Research progress on Saccharomyces cerevisiae mannoprotein [J]. Winemaking, 34(4): 64-66 )
The yeast mannoprotein obtained by enzyme treatment also contains a certain amount of protein, and the simple enzyme treatment also leads to a low yield due to the insufficient looseness of the cell wall structure
In addition, the molecular weight of yeast mannoprotein is of great significance for its function in wine, so yeast mannoprotein without membrane separation will not only affect its effect, but a large amount of protein in it will also bring bad influence to wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Adjust the cell wall of Saccharomyces cerevisiae purchased in the market (Fubon brand yeast cell wall, Angel Yeast Co., Ltd.) to pH = 7.0 with dilute hydrochloric acid, and heat the temperature to 100°C for 5 hours;

[0032] Adjust the temperature of the yeast cell wall to 50°C, add alkaline protease with a mass percentage concentration of 0.01% for 15 hours, and centrifuge to collect the supernatant;

[0033] Cool the supernatant in a storage tank with ice water to 0°C for 10 hours, then centrifuge to remove the precipitate;

[0034] The centrifuged supernatant is separated by a hollow fiber membrane with a shear molecular weight of 200KD, the permeate is collected, and spray-dried to obtain a yeast mannoprotein product.

[0035] This product is sample 1.

Embodiment 2

[0037] The yeast cell wall obtained by autolyzing and separating Saccharomyces cerevisiae, adding deionized water to adjust the concentration to 5%, adjusting the pH to 10.0 with dilute sulfuric acid, and heating the temperature to 80°C for 5 hours;

[0038] Adjust the temperature of the yeast cell wall to 30°C, add alkaline protease with a mass percentage concentration of 0.5% for 8 hours, heat up to 90°C to inactivate the enzyme, and centrifuge to collect the supernatant;

[0039] The supernatant was adjusted to pH=3.0 with dilute sulfuric acid, concentrated to 30% in vacuum with multi-effect concentration equipment, cooled to 20°C with ice water in the storage tank and kept for 1 hour, and centrifuged to remove the precipitate;

[0040] The centrifuged supernatant is separated by a ceramic membrane with a shear molecular weight of 200KD, the permeate is collected, and spray-dried to obtain a yeast mannoprotein product.

[0041] This product is sample 2.

Embodiment 3

[0043] The yeast cell wall obtained by autolyzing and separating Saccharomyces cerevisiae, adding deionized water to adjust the concentration to 15%, adjusting the pH to 8.0 with dilute phosphoric acid, heating the temperature to 135°C and standing for 0.5 hours;

[0044] Adjust the temperature of the yeast cell wall to 50°C, add alkaline protease with a mass percentage concentration of 0.2% for 2 hours, heat up to 90°C to inactivate the enzyme, perform centrifugation under the condition that the centrifugal force is equal to 5000 grams, and collect the supernatant;

[0045]Use dilute phosphoric acid to adjust the supernatant to pH = 6.0, use multi-effect concentration equipment to vacuum concentrate to 10%, use ice water to cool down to 10°C and keep it warm for 20 hours in the storage tank, and centrifuge to remove the precipitate;

[0046] The centrifuged supernatant is separated by a ceramic membrane with a shear molecular weight of 300KD, and the permeate is collected and ...

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PUM

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Abstract

A method for preparing yeast mannoprotein product, includes the following steps: treating yeast cell wall at pH of 7.0-10.0 and temperature of 80-135°C; treating yeast cell wall with alkaline protease at temperature of 30-70°C, centrifuging to collect supernatant; keeping the supernatant at a low temperature of 0-20°C for 1-20 hours, centrifuging to remove the precipitate, separating the obtained supernatant by using membrane, collecting and spray drying the filtrate to obtain yeast mannoprotein product.

Description

technical field [0001] The invention relates to a preparation method of a yeast mannoprotein product. Background technique [0002] Mannoprotein is composed of mannose polymers covalently linked to the protein skeleton, located in the outermost layer of the yeast cell wall, and is one of the main components of the yeast cell wall. The molecular weight of yeast mannoprotein is 20-200KD, which is composed of 5%-20% peptide and 80%-95% mannose. The main chain of mannan is α-1,2-mannan, which is connected to serine, threonine or aspartic acid of protein or peptide by O-glycosidic bond or N-glycosidic bond. [0003] Scientific research shows that mannoprotein is beneficial to the stability of protein and tartar in wine, can weaken the astringency and sharpness of tannin in wine, and improve the fullness and fatness of wine. Chardonnay dry white wine produced in the Burgundy region of France is usually fermented in oak barrels, then aged on the lees for several months, and stirr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C12G1/00
CPCC12P21/06C12P21/02C07K14/395
Inventor 俞学锋李知洪余明华姚鹃张彦张海波
Owner ANGEL NUTRITECH CO LTD