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Preparation method and application of a wheat gluten peptide capable of improving ethanol tolerance of Saccharomyces cerevisiae

A technology of wheat gluten protein and Saccharomyces cerevisiae is applied in the field of protein peptides to achieve the effects of improving germination rate, high extraction rate and simple operation

Active Publication Date: 2021-11-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A variety of biological peptides have been found to have various biological activities such as antibacterial, antitumor, antiviral, opioid activity, fermentation promotion and freezing resistance, etc. Among them, the report on the promotion of yeast proliferation and fermentation by wheat gluten protein hydrolyzate inspired: wheat gluten Exploration of protein peptides used to improve ethanol tolerance of yeast In addition, there are no related literature reports that wheat gluten peptides can improve yeast ethanol tolerance, and wheat gluten is cheap and suitable for industrial use

Method used

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  • Preparation method and application of a wheat gluten peptide capable of improving ethanol tolerance of Saccharomyces cerevisiae
  • Preparation method and application of a wheat gluten peptide capable of improving ethanol tolerance of Saccharomyces cerevisiae
  • Preparation method and application of a wheat gluten peptide capable of improving ethanol tolerance of Saccharomyces cerevisiae

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Effect test

Embodiment 1

[0045] The preparation of the wheat gluten peptide capable of improving the ethanol tolerance of Saccharomyces cerevisiae, the specific steps are as follows:

[0046] (1) Pretreatment of wheat gluten: after mixing wheat gluten and water in a ratio of 1:10 (m / m), ultrasonication was performed for 60 min at an ultrasonic power of 200W, and homogenization was performed to obtain a wheat gluten material liquid;

[0047] (2) Enzymolysis of wheat gluten protein: heating the wheat gluten protein material liquid to 40°C, adjusting the pH value of the system to 6.0, adding compound protease (based on the amount of wheat gluten protein, the amount of compound protease added is 1%), Stir at constant temperature for enzymatic hydrolysis for 16 hours, then heat at 90°C for 30 minutes to inactivate the enzyme, cool to room temperature, centrifuge at 3000 rpm for 15 minutes, remove the precipitate, and obtain the enzymatic hydrolysis liquid of wheat gluten protein;

[0048](3) Alcohol precip...

Embodiment 2

[0051] A method for preparing a wheat gluten peptide capable of improving the osmotic pressure tolerance of Saccharomyces cerevisiae cells, the specific steps are as follows:

[0052] (1) Pretreatment of wheat gluten: after mixing wheat gluten and water at a ratio of 2:10 (m / m), ultrasonication was performed for 40 minutes at an ultrasonic power of 400W to homogenize to obtain a wheat gluten material liquid;

[0053] (2) Enzymolysis of wheat gluten protein: heat the wheat gluten protein feed solution to 45°C, adjust the pH value of the system to 8.0, add Alcalase2.4L alkaline endoprotease (based on the amount of wheat gluten protein, Alcalase2.4L The amount of alkaline endoprotease added is 1.5%), stirred at constant temperature for enzymolysis for 20 hours, then heated at 95°C for 20 minutes to inactivate the enzyme, cooled to room temperature, centrifuged at 4000rpm for 10 minutes, and the precipitate was removed to obtain the enzymatic hydrolysis liquid of wheat gluten;

[...

Embodiment 3

[0057] A method for preparing a wheat gluten peptide capable of improving the osmotic pressure tolerance of Saccharomyces cerevisiae cells, the specific steps are as follows:

[0058] (1) Pretreatment of wheat gluten: after mixing wheat gluten and water at a ratio of 4:10 (m / m), then ultrasonically homogenize for 20 minutes at an ultrasonic power of 600W to obtain a wheat gluten material liquid;

[0059] (2) Enzymolysis of wheat gluten protein: heating the wheat gluten protein material liquid to 50°C, adjusting the pH value of the system to 9.0, adding trypsin (based on the amount of wheat gluten protein, the amount of trypsin added is 1%), Stir at constant temperature for enzymolysis for 24 hours, then heat at 100°C for 10 minutes to inactivate the enzyme, cool to room temperature, centrifuge at 5000rpm for 5 minutes, remove the precipitate, and obtain the enzymatic hydrolysis liquid of wheat gluten protein;

[0060] (3) Alcohol precipitation treatment of enzymatic hydrolyzat...

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Abstract

The invention discloses a preparation method and application of a wheat gluten peptide capable of improving ethanol tolerance of Saccharomyces cerevisiae. The invention uses wheat gluten as a raw material, and through ultrasonication, homogeneous pretreatment, enzymolysis, alcohol precipitation and macroporous resin column chromatography, the wheat gluten peptide capable of improving the ethanol tolerance of Saccharomyces cerevisiae is prepared. The wheat gluten protein peptide prepared by the present invention can significantly improve the ethanol tolerance of Saccharomyces cerevisiae, and it can effectively improve the ethanol tolerance, cell activity, germination rate and Maintain the apparent morphology of yeast cells.

Description

technical field [0001] The invention relates to the technical field of protein peptides, in particular to a preparation method and application of wheat gluten peptides capable of improving ethanol tolerance of Saccharomyces cerevisiae. Background technique [0002] In the process of brewing production, finding and applying low-carbon brewing technology to improve quality and production efficiency, reduce energy consumption and production cost has attracted much attention. The ultra-high-concentration brewing technology is increasingly favored by brewing companies because it can greatly increase beer and ethanol production without increasing fermentation equipment and changing strains, improve production efficiency and save manpower, reduce wastewater discharge and reduce energy consumption. However, in the process of ultra-high-concentration brewing, the initial high sugar content and the high ethanol concentration in the later period will adversely affect the growth and met...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/30C07K1/16C12N1/38C12N1/18C12R1/865
CPCC07K1/16C07K1/30C07K1/36C12N1/18C12N1/38C12P21/06
Inventor 赵海锋阳辉蓉孙东晓崔春
Owner SOUTH CHINA UNIV OF TECH
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