Method for preparing immune polysaccharide and yeast extract by utilizing beer yeast dregs for feeding

A technology of yeast extract and brewer's yeast, applied in application, animal feed, animal feed, etc., can solve the problems of long time, low efficiency, waste of resources and environment, etc.

Inactive Publication Date: 2006-07-26
HANGZHOU ZHONGDE AQUATIC FEED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, although there have been some reports on the production of β-glucan or yeast extract by using brewer's yeast or yeast residue as raw materials, such as: Huang Gangliang, Liu Manxi, etc. (School of Life Science and Technology, Huazhong University of Science and Technology) in brewer's yeast ( 1-3)-β-D-glucose extraction and its mechanism research, Fine Chemical Industry 2003, 20(8): 458-459, 465; Li Weiqi Huangfuhong (Zhejiang Pharmaceutical Co., Ltd., College of Life Sciences, Xixi Campus, Zhejiang University) Beer Extraction of β-(1-3) glucan in yeast and its performance analysis; manufacturing method of Lanjingmo yeast extract Chinese patent CN1481721 publication date 2004.03.17; their processes all adopt acid method, alkali method, enzymatic method or Combination techniques of these methods have also been reported in combination with technologies such as mechanical ultrafine pulverization. For example, Chinese patent CN1288013 "Preparation Method of Brewer's Yeast Cell Wall Polysaccharide" discloses the method of extracting polysaccharides from brewer's yeast waste liquid by solvent leaching and vacuum drying. method; but their weak point, the one, after preparing polysaccharide or yeast extract, the protein solution or polysaccharide-containing liquid are all discharged as waste liquid and not comprehensively utilized, resulting in waste of resources and environmental pollution; The second is that the preparation process simply uses acid method, alkali method or enzyme method, etc., resulting in incomplete autolysis or enzymolysis of yeast, and the product yield is low; third, the effective substances after extraction are generally processed by vacuum drying and other processes. Processing, time-consuming, low efficiency, high cost, also affects the quality of product color and luster

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Put 800kg of water in the reaction kettle, add 8kg of NaHCO3 and stir for 5 minutes, add 400kg of beer yeast dregs, stir for another 5 minutes at 10°C water temperature to remove the bitterness, put the dregs into the drier to remove the dregs, and prepare the yeast dregs for later use;

[0023] 2. Put the yeast residue liquid back into the reaction kettle, neutralize it with 20% dilute hydrochloric acid to a pH value of 5.5, add 6kg of glucose, 0.12kg of potassium dihydrogen phosphate, 0.12kg of magnesium chloride, 3kg of salt, and 12g of lysozyme, and heat up to 48± 1°C, pH control 6.0±0.1, autolyzed for 24 hours under constant stirring;

[0024] 3. Then add 120g of compound protease prepared by papain: pineapple enzyme: neutral protease by weight 1:1:1, adjust the pH value to 6.2±0.1, and enzymolyze it at 50-55°C for 8 hours ;After the pH value is adjusted to 6.2±0.1, the solution in the reaction kettle is heated to 80°C for half an hour to inactivate;

[0025] 4...

Embodiment 2

[0029] 1. Put 1000kg of water in the reaction kettle, add 18kg of NaHCO3 and stir for 5 minutes, add 500kg of brewer’s yeast dregs, stir for another 5 minutes at 10°C water temperature, put the dregs into the drying machine to remove the dregs, and use the yeast dregs for later use;

[0030] 2. Put the yeast residue liquid back into the reaction kettle, neutralize it with 20% dilute hydrochloric acid to a pH value of 6.5, add 75kg of glucose, 0.75kg of potassium dihydrogen phosphate, 0.75kg of magnesium chloride, 7.5kg of table salt, and 150g of lysozyme, and heat up to 58 ±1°C, pH control 6.0±0.1, autolyzed for 24 hours under constant stirring;

[0031] 3. Then add 300 g of compound protease prepared by papain: pineapple enzyme: neutral protease by weight 1: 1: 1, adjust the pH value to 6.2 ± 0.1, and enzymolyze at 50-55 ° C for 8 hours; After the pH value is adjusted to 6.2±0.1, the solution in the reaction kettle is heated to 80°C for half an hour to inactivate;

[0032] 4...

Embodiment 3

[0036] 1. Put 1000kg of water in the reaction kettle, add 10kg of NaHCO3 and stir for 5 minutes, add 500kg of beer yeast dregs, stir for another 5 minutes at 10°C water temperature, put the dregs into the drier to remove the dregs, and use the yeast dregs for later use;

[0037]2. Put the yeast residue liquid back into the reaction kettle, neutralize it with 20% dilute hydrochloric acid to a pH value of 6.5, add 30kg of glucose, 0.5kg of potassium dihydrogen phosphate, 0.5kg of magnesium chloride, 5kg of salt, and 75g of lysozyme, and heat up to 58± 1°C, pH control 6.0±0.1, autolyzed for 24 hours under constant stirring;

[0038] 3. Then add 200 g of compound protease prepared by papain: pineapple enzyme: neutral protease by weight 1:1:1, adjust the pH value to 6.2 ± 0.1, and enzymolyze at 50-55 ° C for 8 hours; After the pH value is adjusted to 6.2±0.1, the solution in the reaction kettle is heated to 80°C for half an hour to inactivate;

[0039] 4. Discharge the inactivated...

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Abstract

The invention provides a method of making mangel immune polysaccharides and yeasts extract, belonging to the technique field of preparing biological products, such as polysaccharides, by yeasts. Said method includes the following steps: brewers' yeast residue bitter-removing, foreign substance-removing, brewers' yeast autolysis, brewers' yeast complex enzymolysis and deactivation, segregation of polysaccharides and protein hydrolysate liquid, blink spray drying of mangel immune polysaccharides and yeasts extract, etc; it is characterized on: high yield, good quality, low cost, and could achieve the aim of preparing mangel immune polysaccharides and yeasts extract at the same time from identical yeast material, enhance the availability ratio of yeasts, avoid pollution to the environment in traditional method as a result of simply preparing one certain product and discharging other assistant liquid.

Description

technical field [0001] The invention relates to the technical field of using yeast to prepare immune polysaccharides or yeast extracts, in particular to a comprehensive method for simultaneously producing feed immune polysaccharides and by-product yeast extracts using brewer's yeast dregs. Background technique [0002] "Immune Polysaccharide for Feed" is a special high-efficiency immune preparation for aquatic products produced by using active yeast as the main raw material, using biotechnology, and undergoing a specific enzymatic purification and refining process. It can also be called yeast broken cell. For β-glucan. The sugar mainly exists in the cell wall of yeast, with a content as high as 29%. It can directly activate the phagocytic activity of blood cells and macrophages of aquatic animals, effectively enhance the defense function of the immune system of aquatic animals, and increase the survival rate of breeding by 20%-30%. Increase the weigh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/06A61K47/36A23K10/38
CPCY02P60/87
Inventor 周学铭章珍官蒋有水
Owner HANGZHOU ZHONGDE AQUATIC FEED
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