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Method for preparing full-nutrition wall-broken yeast

A technology of broken yeast and full nutrition, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the dissolution of microorganisms. and other problems, to achieve the effect of improving availability, shortening reaction time, and simple process

Active Publication Date: 2015-07-29
沧州旺发生物技术研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the disadvantage of the existing technology is still that the yeast wall is not completely broken, and the process of breaking the wall is complicated, time-consuming and costly.
Although the application of biological enzymes can improve the rate of yeast wall breaking and provide nutrients that are easy to digest and absorb, the enzymatic hydrolysis process usually takes more than ten hours or even longer to obtain a satisfactory enzymatic hydrolysis effect, which leads to inefficiencies in production. Low, long production time, increased energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Inoculate the activated and amplified working seeds of Candida utilis (CICC1769, purchased from the China Industrial Microorganism Culture Collection Management Center) into ordinary YPD (Yeast extract peptone dextrose medium) medium, and cultivate at 28°C for 24h After the cultivation, centrifuge at 7500r / min for 15min to obtain yeast residue; take 500g of yeast residue, add 5kg of water, and homogenize twice under 60MPa in a high-pressure homogenizer to break the yeast wall and make yeast emulsion; In a microwave reactor, use 1mol / L NaOH to adjust the pH value to 7.8, add 0.5g dextranase and 1g alkaline protease, microwave power is 600w, temperature is 55℃, and carry out the first microwave-assisted enzymolysis 15min; after the first enzymolysis is completed, add acetic acid to adjust the pH value to 6.2, add 0.5g nuclease, microwave power is 600w, and the temperature is 65°C, carry out the second microwave-assisted enzymolysis for 15min; the yeast after enzymolysis T...

Embodiment 2

[0025] Inoculate the activated and amplified working seeds of Candida utilis (CICC1769, purchased from China Industrial Microorganism Culture Collection Management Center) into common YPD (Yeast extract peptone dextrose medium) medium, and cultivate them at 33°C for 24h After the cultivation, centrifuge at 7500r / min for 15min to obtain yeast residue; take 500g of yeast residue, add 4kg of water, and homogenize twice under 55MPa in a high-pressure homogenizer to break the yeast wall and make yeast emulsion; In a microwave reactor, use 1mol / L NaOH to adjust the pH value to 7.5, add 1.0g dextranase and 2.0g alkaline protease, microwave power is 700w, and the temperature is 55°C, carry out the first microwave-assisted enzyme After the first enzymatic hydrolysis, add acetic acid to adjust the pH to 6.0, add 1.0 g of nuclease, microwave power at 700w, and temperature at 65°C, conduct the second microwave-assisted enzymatic hydrolysis for 18 minutes; The yeast emulsion is rapidly hea...

Embodiment 3

[0027] Inoculate the activated and amplified working seeds of Candida utilis (CICC1769, purchased from China Industrial Microorganism Culture Collection Management Center) into common YPD (Yeast extract peptone dextrose medium) medium, and cultivate at 30°C for 18 hours After the cultivation, centrifuge at 7500r / min for 15min to obtain yeast residue; take 1000g of yeast residue, add 10kg water, and homogenize 3 times under 60MPa in a high-pressure homogenizer to break the yeast wall and make yeast emulsion; In a microwave reactor, use 1mol / L NaOH to adjust the pH value to 8.5, add 5g dextranase and 10g alkaline protease, microwave power is 750w, temperature is 50℃, and carry out the first microwave-assisted enzymatic hydrolysis for 18min ; After the first enzymatic hydrolysis is completed, add acetic acid to adjust the pH to 6.5, add 5g of nuclease, microwave power is 750w, and the temperature is 70°C, carry out the second microwave-assisted enzymatic hydrolysis for 18 minutes; p...

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PUM

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Abstract

The invention discloses a method for preparing full-nutrition wall-broken yeast. The method comprises the steps of yeast liquid fermentation, high-pressure homogeneous wall breaking, twice microwave-aided enzymolysis, inactivation, spray drying and the like. An obtained product is fully broken in the wall, all nutritional substances of yeast are kept, the utilization degrees of yeast proteins and nucleic acid are increased, the flavor is good, and a remarkable immunological enhancement effect is achieved. A process combining physical wall breakage with enzymolysis wall breakage is adopted, so that the wall breaking rate of yeast cells can be increased remarkably through high-pressure homogenizing and enzymolysis wall breakage compared with the conventional method; meanwhile, microwave-aided enzymolysis is adopted, so that the enzymolysis speed can be remarkably increased, and the enzymolysis time is shortened. The method has the advantages of low equipment requirement, simple operation process, saving of energy consumption and suitability for industrial production.

Description

technical field [0001] The invention relates to a method for preparing total nutritional wall-broken yeast, which belongs to the technical field of high-value utilization of yeast. Background technique [0002] Yeast cells are rich in nutrients, and the protein content can reach 45-55% of the dry matter content of yeast, and it is rich in 8 kinds of amino acids necessary for the human body. The content of functional polysaccharides is as high as 40-50%, and the content of vitamins and minerals is also very rich. In addition, yeast is also rich in nucleic acid substances, accounting for about 3-8%. Yeast is rich in nutrition, safe and non-toxic, so it has broad application prospects in the food and feed industry. [0003] One of the difficulties affecting the development and utilization of yeast is that there is a tough cell wall outside the yeast cell membrane that cannot be digested by digestive enzymes in the gastrointestinal tract, resulting in a low release rate of pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/06C12R1/72
CPCC12N1/063
Inventor 张连水张君张青松宋建叶国香刘会娇丁军王春国张旺林杨俊芬
Owner 沧州旺发生物技术研究所有限公司
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