Special compound enzyme for yeast hydrolysis and preparation method thereof

Abstract

The invention discloses a special compound enzyme for yeast hydrolysis and a preparation method thereof. The compound enzyme comprises the following enzyme components in parts by weight: 1-30 parts of beta-glucanase, 1-30 parts of mannase, 1-30 parts of saccharifying enzyme, 15-65 parts of endoenzyme, 1-10 parts of exoenzyme, 1-10 parts of flavourzyme and 1-10 parts of phosphodiesterase. The preparation method comprises the following steps: respectively fermenting, extracting, freeze-drying and pulverizing the beta-glucanase, mannase, saccharifying enzyme, endoenzyme, exoenzyme, flavourzyme and phosphodiesterase, and evenly mixing according to the proportion designed in the formula to obtain the special compound enzyme for yeast hydrolysis. Since multiple biological enzymes are coupled together for hydrolysis, the yeast hydrolysis time is shortened from 20-32 hours in the traditional way to 10-25 hours, the utilization ratio of the proteins is higher than 90%, the generation rate of amino acids is higher than 75%, the content of amino acids is higher than 0.83g/100ml, and the total nitrogen content on dry basis is higher than 12.0%.

Description

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AI Technical Summary

Benefits of technology

This patented technology relates to improving the activity of specific types of enzymases involved in organismal metabolism processes like alcohol oxidoreductuations, carboxyltransfer reactions, glutathione peroxydryl transferring reaction, lyserine synthesis, lysosome formation, nucleic acid secretion, uridinosynthesis, gamma lactic acid ester decomposition, beta hemiocyaniste hydrolisis, α -amyringe cleavage, transaminase activation, moldings containing these components, coarse powder preparation, and use thereof in different applications related to healthcare industry, animal feed manufacturing, detergent ingredients, bread making, vegetable meals, snack bars, cake cookery, liquid koji, sausage, frozen pudding, spray boiling water, ice creams, yarn stuff fillers, savory soups, milk drinks, dairy products, cosmetic compositions made therefrom, and methods involving gene expression manipulation techniques for producing them efficiently through natural biochemistry.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the efficiency of producing alcohol from yeasts through various processes like decomposition and extraction of sugars and residues produced during manufacturing. Current commercial sources use expensive ingredients called yeast powder, resulting in decreased profitability and increased risk of foodborne illnesses associated therewith. Therefore, these technologies should ideally combine them together to produce more valuable product while minimizing harmful side effects.

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