Method for breaking yeast cell walls and preparing yeast extract

Abstract

The invention discloses a method for breaking yeast cell walls and preparing a yeast extract. According to the method, an enzymolysis wall breaking technology is adopted, the used enzyme is papain modified by biotin, and an enzymolysis accelerant diacetyl tartaric acid diglyceride is added; the wall breaking rate and the wall breaking efficiency are greatly improved, and the principle is that in the process of breaking protein in the yeast cell walls, the electron cloud density of a C-N bond in the protein is further reduced, and the protein and the papain modified by biotin are combined together, so that the wall breaking rate and the wall breaking efficiency are improved. The method is simple to operate, the utilization rate of yeast resources is improved, the production cost is reduced,and the method has relatively high practicability.

Description

technical field

[0001] The invention belongs to the field of biotechnology, and in particular relates to a method for breaking yeast cell walls and preparing yeast extract. Background technique

[0002] Yeast extract is made of edible yeast rich in protein (baker's yeast, brewer's yeast, candida, lactic acid yeast, etc.) It is a brown-yellow soluble paste or light yellow powder pure natural product refined after degrading the protein and nucleic acid in it. It is an excellent natural seasoning and has a wide range of uses in the food industry. Due to the rich nutrition and good processing performance of yeast extract, it can effectively enhance the deliciousness and mellowness of the product in some food processing, and at the same time alleviate the salty and sour taste of the product, and cover up the peculiar smell. Yeast extract is used in many foods. It has been well applied in the processing industry.

[0003] In the process of preparing yeast extract, enzymatic wall...

Examples

Embodiment 1

[0013] Step 1: Add 50 g of papain and 1.6 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 3 hours, distill under reduced pressure, and vacuum dry to obtain biotin-modified papain.

[0014] Step 2: mix the yeast with water, add 1.2% diacetyl tartrate diglyceride by weight of the yeast, and mix evenly to prepare a yeast suspension with a mass concentration of 30%. Yeast constitutes 30% of the mass of the yeast suspension.

[0015] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.3% of the yeast weight.

[0016] Step 4: The mixed solution A in step 3 was stirred at 60° C. and pH 5.5 for 4.5 hours, then heated to 90° C. and kept for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0017] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentrate and dry ...

Embodiment 2

[0019] Step 1: Add 50 g of papain and 2.4 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 4.5 hours, distill under reduced pressure, and dry in vacuum to obtain biotin-modified papain.

[0020] Step 2: mixing yeast with water, adding 0.8% diacetyl tartrate diglyceride by yeast weight, and mixing evenly to prepare a yeast suspension with a mass concentration of 40%. Yeast constitutes 40% of the mass of the yeast suspension.

[0021] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.2% of the yeast weight.

[0022] Step 4: The mixed solution A in step 3 was stirred at 45° C. and pH 6.0 for 3.5 hours, then raised to 93° C. and kept for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0023] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentrate and d...

Embodiment 3

[0025] Step 1: Add 50 g of papain and 3.2 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 6 hours, distill under reduced pressure, and vacuum dry to obtain biotin-modified papain.

[0026] Step 2: mix the yeast with water, add 0.3% diacetyl tartrate diglyceride by weight of the yeast, and mix evenly to prepare a yeast suspension with a mass concentration of 45%. Yeast constitutes 45% of the mass of the yeast suspension.

[0027] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.1% of the yeast weight.

[0028] Step 4: Stir the mixed solution A in step 3 at 30°C and pH 5.5 for 2.5 hours, then raise the temperature to 95°C and keep it warm for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0029] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentr...

technical field

[0001] The invention belongs to the field of biotechnology, and in particular relates to a method for breaking yeast cell walls and preparing yeast extract. Background technique

[0002] Yeast extract is made of edible yeast rich in protein (baker's yeast, brewer's yeast, candida, lactic acid yeast, etc.) It is a brown-yellow soluble paste or light yellow powder pure natural product refined after degrading the protein and nucleic acid in it. It is an excellent natural seasoning and has a wide range of uses in the food industry. Due to the rich nutrition and good processing performance of yeast extract, it can effectively enhance the deliciousness and mellowness of the product in some food processing, and at the same time alleviate the salty and sour taste of the product, and cover up the peculiar smell. Yeast extract is used in many foods. It has been well applied in the processing industry.

[0003] In the process of preparing yeast extract, enzymatic wall...

Examples

Embodiment 1

[0013] Step 1: Add 50 g of papain and 1.6 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 3 hours, distill under reduced pressure, and vacuum dry to obtain biotin-modified papain.

[0014] Step 2: mix the yeast with water, add 1.2% diacetyl tartrate diglyceride by weight of the yeast, and mix evenly to prepare a yeast suspension with a mass concentration of 30%. Yeast constitutes 30% of the mass of the yeast suspension.

[0015] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.3% of the yeast weight.

[0016] Step 4: The mixed solution A in step 3 was stirred at 60° C. and pH 5.5 for 4.5 hours, then heated to 90° C. and kept for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0017] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentrate and dry ...

Embodiment 2

[0019] Step 1: Add 50 g of papain and 2.4 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 4.5 hours, distill under reduced pressure, and dry in vacuum to obtain biotin-modified papain.

[0020] Step 2: mixing yeast with water, adding 0.8% diacetyl tartrate diglyceride by yeast weight, and mixing evenly to prepare a yeast suspension with a mass concentration of 40%. Yeast constitutes 40% of the mass of the yeast suspension.

[0021] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.2% of the yeast weight.

[0022] Step 4: The mixed solution A in step 3 was stirred at 45° C. and pH 6.0 for 3.5 hours, then raised to 93° C. and kept for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0023] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentrate and d...

Embodiment 3

[0025] Step 1: Add 50 g of papain and 3.2 g of N-hydroxysuccinimide-based biotin into 100 ml of methanol, reflux under stirring for 6 hours, distill under reduced pressure, and vacuum dry to obtain biotin-modified papain.

[0026] Step 2: mix the yeast with water, add 0.3% diacetyl tartrate diglyceride by weight of the yeast, and mix evenly to prepare a yeast suspension with a mass concentration of 45%. Yeast constitutes 45% of the mass of the yeast suspension.

[0027] Step 3: adding the biotin-modified papain obtained in step 1 to the yeast suspension obtained in step 2 to obtain mixed liquid A, and the amount of biotin-modified papain added is 0.1% of the yeast weight.

[0028] Step 4: Stir the mixed solution A in step 3 at 30°C and pH 5.5 for 2.5 hours, then raise the temperature to 95°C and keep it warm for 30 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution.

[0029] Step 5: Centrifuge the enzymatic hydrolyzate obtained in step 4, and concentr...