A kind of preparation method of low-viscosity, high-purity yeast mannan

A yeast mannan, high-purity technology, applied in the field of yeast mannan preparation, can solve the problems of unsuitable aqueous phase system, high protein removal rate, low price, etc., to reduce the time required for enzymatic hydrolysis, protein removal High removal rate and improved functional properties

Active Publication Date: 2016-01-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yeast mannan is linked to protein in the form of covalent bonds in the yeast cell wall. The mannan obtained by crude extraction contains more protein and has a lower purity. Using appropriate methods to reduce the protein content is the key to the preparation of high-purity yeast mannan The key, at present, the methods for removing protein mainly include: Sevage method, trichloroacetic acid method and calcium chloride method, etc. However, these methods have the following problems: high protein removal rate and low polysaccharide retention rate, organic solvent introduction and residue, water The phase system is not suitable, which is not conducive to the improvement of the purity of yeast mannan
[0004] Yeast mannan in the domestic market is mainly in specifications with a content of 20% to 50%, the price is low, and the low purity limits the wide application of yeast mannan. Therefore, research and development of a method to improve the purity of yeast mannan, It has important economic and social benefits for increasing the added value of yeast mannan products and meeting market demand

Method used

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  • A kind of preparation method of low-viscosity, high-purity yeast mannan
  • A kind of preparation method of low-viscosity, high-purity yeast mannan
  • A kind of preparation method of low-viscosity, high-purity yeast mannan

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Effect test

Embodiment 1

[0047] A preparation method of high-purity yeast mannan, through the following process steps (such as figure 1 shown):

[0048] (1) Using the cell wall of Saccharomyces cerevisiae as raw material, the crude yeast mannan I (purity: 76.60%) was prepared by water extraction and alcohol precipitation;

[0049] (2) adding deionized water to dissolve the crude yeast mannan obtained in step (1), and stirring until uniformly dispersed, so that the final concentration of the crude yeast mannan solution is 15% (w / v);

[0050] (3) enzymatically treat the solution obtained in step (2) with neutral protease neutrase, the consumption of neutral protease neutrase is 0.05% of the protein content in the crude product yeast mannan obtained in step (1), enzymolysis temperature and time Respectively 45 ℃, 2h;

[0051] (4) centrifuging the enzymolysis solution obtained in step (3), the centrifugal speed and time are respectively 4000rpm and 10min;

[0052] (5) Take the supernatant obtained in s...

Embodiment 2

[0061] A preparation method of high-purity yeast mannan, through the following process steps (such as figure 1 shown):

[0062] (1) Using the cell wall of Saccharomyces cerevisiae as raw material, the crude yeast mannan I (purity: 77.75%) was prepared by water extraction and alcohol precipitation;

[0063] (2) adding deionized water to dissolve the crude yeast mannan obtained in step (1), and stirring until uniformly dispersed, so that the final concentration of the crude yeast mannan solution is 15% (w / v);

[0064] (3) enzymatically treat the solution obtained in step (2) with neutral protease neutrase, the consumption of neutral protease neutrase is 0.05% of the protein content in the crude product yeast mannan obtained in step (1), enzymolysis temperature and time Respectively 45 ℃, 2h;

[0065] (4) Centrifuge the enzymolysis solution obtained in step (3), the centrifugal speed and time are respectively 5000rpm, 5min;

[0066] (5) Take the supernatant obtained in step (4...

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Abstract

The invention provides a preparation method of low-viscosity and high-purity yeast mannan. The preparation method comprises the following steps: taking the cell wall of saccharomyces cerevisiae as a raw material, adopting water extract and alcohol precipitation method to obtain rough yeast mannan, performing enzymolysis and centrifugation on the rough yeast mannan by neutral protease and pronase, and processing to obtain the product. The preparation method combines secondary digestion, centrifugation, ultrafiltration with spray drying technology, the equipment adopted can meet the requirements of the industrialized production, the yeast mannan obtained has a purity greater than 90 percent, is low in viscosity, belongs to Newtonian fluid, and cannot affect the rheological property of system in actual application.

Description

technical field [0001] The invention relates to the preparation of yeast mannan, in particular to a method for preparing yeast mannan with low viscosity and high purity. Background technique [0002] Yeast mannan is a kind of yeast cell wall polysaccharide, which accounts for about 40% of the dry weight of yeast cell wall. It is composed of main chain and side chain. There are mannose side chains connected by α-1,2 or α-1,3 bonds, which are connected to proteins through O-glycopeptide bonds and N-glycopeptide bonds, consisting of 5% to 20% proteins, 80% to 90% of the mannose composition has a molecular weight of about 20KDa to 200KDa. Mannan has a variety of immunological functions, such as regulating the balance of intestinal flora, enhancing immunity, binding or adsorbing mycotoxins, anti-oxidation, etc., and has broad application prospects. [0003] Yeast mannan is linked to protein in the form of covalent bonds in the yeast cell wall. The mannan obtained by crude extra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
Inventor 王强刘红芝李亚楠石爱民刘丽胡晖林伟静
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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