Yeast protein and preparation method and application thereof

A technology of yeast protein and protein, applied in the field of yeast protein and its preparation, to achieve the effects of reducing protein denaturation, good taste and improving yield

Active Publication Date: 2019-01-15
ANGEL NUTRITECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although there is no publication on the extraction of common yeast protein in the patent, the patent CN 102550795 A has published a method for extracting high-purity selenoprotein from selenium-enriched yeast, which is similar

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  • Yeast protein and preparation method and application thereof
  • Yeast protein and preparation method and application thereof
  • Yeast protein and preparation method and application thereof

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preparation example Construction

[0028] Wherein, in a preferred embodiment, the present invention provides a method for preparing yeast protein, comprising the steps of:

[0029] 1) Enzymolysis: Yeast powder with a nucleic acid content of 0.1-1.5% is prepared into a solution of 5%-15% (preferably 8%-12%), and the pH is adjusted to 5.0-7.5, and the temperature is 20-70°C (preferably 30- 55°C), adding 0.1%-2% enzyme of yeast powder mass for enzymolysis (preferred enzymolysis time is 2-16h);

[0030] 2) Take the heavy phase by centrifugation, precipitate and disperse with an appropriate amount of water (preferably, the mass fraction of dry matter after dispersion is also 5%-15%);

[0031] 3) Wall breaking: adjust the pH of the above dispersion to 7.0-9.0, and break the wall homogeneously for 1-6 times (preferably 2-4 times) under the pressure of 800-1500 bar.

[0032] 4) Spray-drying or freeze-drying: spray-drying or freeze-drying the above-mentioned broken crude protein liquid to obtain high-purity yeast prote...

Embodiment 1

[0045] Add 10Kg of beer yeast powder and purified water to make a solution of 120Kg, add dilute hydrochloric acid to adjust the pH to 5.0, adjust the temperature to 35°C, add 50g of compound plant hydrolase (Viscozyme L) for enzymolysis for 2 hours, centrifuge at 5000rpm for 20min, and remove the supernatant. Then the precipitate was dispersed with 60Kg of water, and the pH was adjusted to 7.0 with sodium carbonate.

[0046] Homogenize the above liquid for 6 times under the pressure of 800bar, and the homogeneous flow rate is 1m 3 / h.

[0047] The crude protein is freeze-dried to obtain yeast protein powder, and the weight of the prepared yeast protein powder product is weighed to be 5.2Kg.

[0048] Calculate the yield of yeast protein powder according to the following formula, and the calculation results are shown in Table 2:

[0049] Yeast protein yield = (yeast protein powder quality ÷ yeast raw material quality) × 100% (formula Ⅰ)

[0050] The content of protein in the ...

Embodiment 2

[0061] Add 10Kg of brewer’s yeast powder and pure water to make a solution of 100Kg, add dilute hydrochloric acid to adjust pH6.0, temperature 55℃, add 100g cellulase for enzymatic hydrolysis for 16h, centrifuge at 5000rpm for 30min, disperse the precipitate with 60Kg water, adjust pH with sodium carbonate to 9.0.

[0062] Under the pressure of 1500bar, homogenize the above liquid once, and the homogeneous flow rate is 2m 3 / h. Then adjust the pH to 7.0 and spray dry to obtain yeast protein powder. The weight of the prepared yeast protein powder product is 5.32Kg.

[0063] According to the same method as in Example 1, the yield of protein was calculated, and the content of protein was determined. The results are shown in Table 2.

[0064] Simultaneously according to the method identical with embodiment 1, measure moisture in the yeast protein that makes, ash content, crude fat, potassium, the content of sodium, measurement result is shown in Table 3.

[0065] At the same t...

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Abstract

The invention relates to the technical field of microbial application, and particularly relates to a yeast protein and a preparation method and application thereof. The yeast protein provided by the invention comprises more than 75% of proteins and 30-35 mg/g of sulfur-containing amino acids in percentages by weight. The preparation method includes the following steps: (1) adding enzyme into low nucleic acid content-containing yeast (nucleic acid content, 0.1%-1.5%) to perform enzymatic hydrolysis, carrying out centrifuging for heavy phase extraction, and then adding water to disperse, therebyobtaining dispersed solution; (2) carrying out homogenizing-cell wall breaking on the dispersed solution under 800-1500 bar pressure to obtain homogenized solution; and (3) adjusting pH of the homogenized solution obtained in step (2), carrying out drying treatment on the pH-adjusted homogenized solution, thereby obtaining the yeast protein product. The yeast protein product provided by the invention is light yellow and odorless, good in dispersibility after being dissolved in water, better in mouthfeel than yeast and yeast protein obtained by a alkaline heating method and capable of being applied in the fields of food, feed, etc.

Description

technical field [0001] The invention relates to the technical field of microbial application, in particular to a yeast protein and its preparation method and application. Background technique [0002] With the rapid expansion of the world's population, the contradiction of food shortage has become increasingly prominent, especially protein food. The production of traditional animal and plant protein food is limited by agricultural technology and various environmental factors, and its growth is slow, which is difficult to meet the needs of human protein consumption. Therefore, an important way to vigorously develop protein food resources is to find new protein sources, and obtaining protein from microorganisms with high protein content is just such a new field. Yeast is currently the most widely used single-celled fungus, and the extraction of yeast protein as edible functional protein or protein food has received more and more attention. [0003] Judging from the three eva...

Claims

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Application Information

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IPC IPC(8): A23J1/18
CPCA23J1/18A23K20/147A23L33/195A23V2002/00A23V2250/546
Inventor 陈智仙俞学锋李知洪张彦张海波张双庆
Owner ANGEL NUTRITECH CO LTD
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