Yeast peptone and preparation method thereof

A technology of yeast peptone and yeast milk, which is applied in the field of yeast peptone and its preparation, can solve the problems that the molecular weight distribution of peptone cannot be accurately controlled, and the degree of hydrolysis is difficult to accurately grasp, so as to achieve easy absorption and utilization, ensure quality stability, and comprehensive nutritional value Effect

Active Publication Date: 2014-08-06
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually relying solely on the protein hydrolysis method cannot accurately control the distribution of peptone molecular weight, and the degree of hydrolysis is difficult to accurately grasp

Method used

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  • Yeast peptone and preparation method thereof

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[0022] The invention provides a method for preparing yeast peptone, which includes the steps of pretreating the high-protein yeast fermented liquid, slurrying, autolyzing, enzymatic hydrolysis, centrifugal separation, enrichment by membrane filtration, and concentration and drying; wherein the molecular weight of yeast peptone The distribution is 500~3000Da. The present invention uses yeast as the raw material, avoids the disadvantages of using animal and plant sources as materials, such as transgenic, peptone products with unstable nutritional components, etc., introduces ultrafiltration technology on the basis of biological enzymatic degradation, and achieves Precisely control the molecular weight distribution of peptone to meet the standards, while maintaining a high percentage of molecular weight distribution to ensure product quality stability and meet the needs of customers in the fermentation industry. The preparation method has short production period, low cost and no ...

Embodiment 1

[0040] Take 1L of baker's yeast fermentation broth with a protein content of 50%, wash with filtered water and centrifuge three times to obtain yeast milk with a product color that meets the requirements. Add filtered water and citric acid to the yeast milk at 8°C to prepare a yeast milk suspension with a pH value of 3.6 and a yeast dry matter mass ratio concentration of 10%.

[0041] Add 20ml of ethyl acetate to the yeast milk suspension, raise the temperature to 40°C and adjust the pH value to 4, after autolysis for 5 hours, raise the temperature of the yeast milk suspension to 50°C, adjust the pH value to 6 with citric acid, add 0.6‰ of Carry out enzymolysis with papain for 18 hours to obtain an enzymolysis solution. The enzymolysis solution was heated to 70°C to terminate the enzymolysis, and then placed in a centrifuge at 4000r / min for 10 minutes to obtain the enzymolysis supernatant. Pass the enzymolysis supernatant through an organic membrane with a molecular membrane ...

Embodiment 2

[0044] Take 1L of baker's yeast fermentation broth with a protein content of 60%, wash with filtered water and centrifuge three times to obtain yeast milk with a product color that meets the requirements. At 12°C, the yeast milk was formulated with filtered water and acetic acid to obtain a yeast milk suspension with a pH value of 4.2 and a yeast dry matter concentration of 15% by mass.

[0045] Add 15ml of glyceryl monostearate to the yeast milk suspension, raise the temperature to 60°C and adjust the pH value to 6, after autolysis for 8 hours, raise the temperature of the yeast milk suspension to 60°C and adjust the pH value to 8 with acetic acid, add 0.9‰ flavor protease in the dry matter of yeast in the yeast milk suspension was hydrolyzed for 22 hours to obtain an enzymatic hydrolyzate. The enzymolysis solution was heated to 90°C to terminate the enzymolysis, and then placed in a centrifuge at 5000 r / min for 20 minutes to obtain the enzymolysis supernatant. Pass the enzy...

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Abstract

The invention discloses yeast peptone and a preparation method thereof. The preparation method comprises steps of pretreatment, size mixing, autolysis, enzymatic hydrolysis, centrifugation, membrane filtration and enrichment, and concentration and drying of a high protein yeast fermentation broth, wherein the molecular weight distribution of the yeast peptone is from 500Da to 3000Da. According to the preparation method, yeast serves as a raw material and the ultrafiltration technology is employed based on biological enzymic degradation; by the adoption of the membrane filtration and enrichment step and the optimization selection of the membrane flux and the concentration multiple, the molecular weight distribution of the peptone is precisely controlled and enabled to accord with standards; the percentage of the molecular weight distribution is maintained high; and the stability of product quality is guaranteed further. The preparation method is short in production cycle, low in cost, free of discharge of high-concentration organic waste water, more comprehensive in nutrition, stable, and easy in absorption and utilization.

Description

technical field [0001] The invention relates to the technical field of biological products, in particular to a yeast peptone and a preparation method thereof. Background technique [0002] Peptone is a mixture of soluble products obtained after partial enzymatic hydrolysis or acid hydrolysis of proteins from different sources, with a general molecular weight distribution of 500-3000Da. Peptone is a light yellow or yellow or brown powder with a special smell of meat. As one of the most important raw materials of culture medium, it is mainly composed of peptone, peptide, small peptide (oligopeptide), amino acid, growth factor, etc. It is widely used in modern biomedical research, clinical bacterial inspection, sanitation and epidemic prevention, genetic engineering, Cell engineering and microbial fermentation. [0003] To produce high-quality yeast peptone products, selecting high-quality biological raw materials is the key. At present, most of the peptone used in food, med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 李啸俞学锋李知洪余明华吴朝晖冷一非王超伍业旭杜支红
Owner ANGELYEAST CO LTD
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