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Yeast polypeptide as well as preparation method and applications thereof

A yeast polypeptide and yeast protein technology, applied in the field of protein polypeptides, can solve the problems of undisclosed polypeptide purity and molecular weight distribution, and achieve the effects of improving food flavor, improving dry and split ends, and repairing damaged hair.

Inactive Publication Date: 2018-01-09
ANGEL NUTRITECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wu Xinying and others used the autolysis method to extract yeast polypeptide products from beer yeast by enzymatic hydrolysis, and obtained an optimized enzymatic hydrolysis process, but did not disclose the purity and molecular weight distribution of the polypeptides

Method used

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  • Yeast polypeptide as well as preparation method and applications thereof
  • Yeast polypeptide as well as preparation method and applications thereof

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preparation example Construction

[0040] Wherein, in a specific embodiment of the present invention, a method for preparing a yeast polypeptide is provided, comprising the following steps:

[0041] (1) extract the yeast protein in the raw material;

[0042] (2) adding alkaline protease for enzymolysis, then adding complex protease for enzymolysis, collecting the supernatant to obtain the enzymolysis product;

[0043] (3) Separation and decolorization to obtain yeast polypeptide.

[0044] Wherein, the action time of extracting yeast protein under alkaline condition in step (1) is 2-6h.

[0045] Wherein, the step (1) separates the yeast protein obtained under alkaline conditions and takes the supernatant, adjusts the pH value to 3.0-7.0, stands still at 10-30°C for 1-5h, and then separates to obtain a paste-like precipitate.

[0046] Wherein, the enzymolysis time of alkaline protease in step (2) is 1-5h, preferably 2-4h.

[0047] The enzymolysis time of the composite protease in step (2) is 1-20h, preferably ...

Embodiment 1

[0060] The method for preparing yeast polypeptide, the steps are as follows:

[0061] (1) Add 10kg of beer yeast powder and pure water to make a solution of 500kg, add alkali to adjust the pH to 12.5, extract at 60°C for 2 hours, centrifuge at 10,000rpm to get the supernatant, adjust the pH to 4.7 with dilute hydrochloric acid, and refrigerate to 20°C Let stand for 1h, and centrifuge at 10000rpm.

[0062] (2) Add 100kg of purified water to the centrifuged protein paste and wash it again and centrifuge again to obtain a protein paste of about 25kg. The crude protein content measured by a moisture analyzer is 12% of the paste weight, and the crude protein is the content after water removal.

[0063] (3) Dissolve the crude protein with water to a volume of 60L, heat and stir evenly, keep at 70°C for 30min, cool down to 55°C, adjust the pH to 8.0, add 15g of alkaline protease, enzymatically hydrolyze for 2h, cool down to 50°C, add medium Protease 15g, papain 30g enzymolysis 10h. ...

Embodiment 2

[0077] The method for preparing yeast polypeptide, the steps are as follows:

[0078] (1) Add 10 kg of yeast extract and purified water to prepare 50 kg of a solution, adjust the pH to 11, and set the temperature to 55° C. After 6 hours of extraction, centrifuge at 5000 rpm to obtain the supernatant. Add acid to the supernatant to adjust the pH to 4.5 to precipitate protein. After cooling to 30°C, let it stand for 5 hours and centrifuge at 5000rpm.

[0079] (2) Add 50kg of purified water to the protein paste after centrifugation, wash and centrifuge. Obtain protein cream 30.3kg, crude protein content is about 9.3% of cream weight.

[0080] (3) Crude protein was dissolved in water to 60kg, heated to 80°C and kept for 25 minutes, cooled to about 55°C, added alkali to adjust pH to 7.8, added 3g of alkaline protease for 3 hours, and then added 35g of papain for 16 hours.

[0081] Adjust the pH of the solution to 4.7, then heat to 75°C for 20 min, and centrifuge to take the supe...

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Abstract

The invention relates to the field of yeast polypeptides, in particular to a yeast polypeptide and its preparation method and application. The preparation method of the yeast polypeptide comprises the following steps: (1) extracting the yeast protein in the raw material; (2) adding alkaline protease for enzymolysis, then adding compound protease for enzymolysis, collecting the supernatant to obtain the enzymolysis product; (3) ) separation and decolorization to obtain yeast polypeptide. The yeast polypeptide obtained by the present invention is colorless and tasteless, with a polypeptide content of more than 80%, and more than 85% of the polypeptide has a molecular weight of less than 2000, contains almost no free amino acids, and does not have the bitter taste of general soybean peptide and other peptide products, and can be used in food And health care products, which can improve the flavor of food, help restore physical strength after exercise, etc. Moreover, if the yeast polypeptide obtained in the present invention is not dried and powdered, it is an excellent cosmetic essence, which has nourishing and anti-wrinkle activity, can be applied to cosmetics, and does not affect the color, fragrance, etc. of cosmetics, and has anti-aging effects .

Description

technical field [0001] The invention relates to the field of protein polypeptides, in particular to a yeast polypeptide as well as its preparation method and application. Background technique [0002] The molecular weight of the peptide is generally between 180-5000 Da. Peptides with a molecular weight between 180-1000 Da are called small peptides or oligopeptides or oligopeptides, also called small molecule active polypeptides. Polypeptides have certain physiological activities, including immune regulation, antibacterial, antitumor, and improving the body's immunity. In the past, it was believed that protein could only be absorbed and utilized by the human body after being digested and decomposed into amino acids when it entered the human body. Recent studies have found that this is not the case. After the human body ingests protein, it is absorbed not only in the form of free amino acids but also in the form of small peptides after the action of digestive enzymes. And s...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L33/18A61K8/64A61K38/01A61Q19/08A61Q5/12A61Q5/02A61P17/16
Inventor 张彦俞学锋李知洪姚鹃陈智仙张海波彭宁朱娅敏程倩
Owner ANGEL NUTRITECH CO LTD
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