Yeast protein, its composition and method for producing the same, and use

Abstract

The present invention relates to the medical technical field, specifically to a yeast protein, its composition, and its manufacturing method and use. The yeast protein of the present invention is spherical or elliptical, with the outside wrapped in zymosan, and based on the dry weight percentage, the yeast protein has a protein content of 70% or more and a zymosan content of 5-30%. The yeast protein of the present invention has a gastric digestibility that is obviously lower than soy protein isolate and whey protein, and the postprandial satiety is greater than that of whey protein, and has the characteristic of being slowly digested, so it is a slowly digestible protein. In addition, the yeast protein of the present invention contains 18 kinds of amino acids, including 8 kinds of amino acids essential for the human body and 2 kinds of semi-essential amino acids, and has a complete amino acid variety, so it belongs to a complete protein. As a slowly digestible protein, it can be used in the manufacture of a composition for enterally administering to a mammal to adjust postprandial plasma amino acid levels.

Description

Technical Field

[0001] The present invention relates to the technical field of medicine, and specifically to yeast proteins, their compositions, their manufacturing methods, and their uses.

Background Art

[0002] Protein is a substance essential for life activities and is a basic organic substance that constitutes cells. The human body needs to continuously ingest protein to maintain the renewal of body proteins. After the ingested protein is hydrolyzed into amino acids by digestion and absorbed in the body, the proteins required by the human body are synthesized, and at the same time, the new proteins continue to be metabolized and decomposed, so that a dynamic balance is always maintained. With the development of modern society, the needs in human life are becoming increasingly diversified. In order to cope with a healthier lifestyle and also to meet the needs of different occupations, different ages, and different groups, foods that can maintain the balance of body proteins for a long time are becoming the focus of attention. Slowly digestible proteins, as such proteins, have effects such as increasing the post-meal protein acquisition, reducing the overload of specific organs or specific enzyme metabolism, restricting the daily food intake, improving tissue regeneration, and filling specific dysfunctions in amino acid metabolism. Finding proteins with a slow digestion function has become an urgent task.

[0003] Patent Document 1 provides a method for manufacturing protein peptide-slowly digestible starch granules. After mixing rice-derived starch, protein peptide, and water and then homogenizing, a protein peptide-slowly digestible starch complex is obtained, and the complex is spray-dried to obtain protein peptide-slowly digestible starch granules.

[0004] Patent Document 2 discloses a composition for infant foods, which contains a slowly digestible protein, among which casein, which originally has a slow digestion rate, is included. In order to slow down the digestion rate, the protein is pre-denatured.

[0005] Yeast protein is a high-quality, complete protein found in natural yeast. It contains a complete amino acid set, including all eight essential amino acids for the human body. In particular, lysine, which is present in low amounts in grain-derived proteins, is present in high amounts in yeast. Furthermore, yeast has high nutritional value because its amino acid ratio is close to the ideal amino acid composition recommended by the United Nations Food and Agriculture Organization (FAO). Currently, yeast protein is primarily used in the food and animal feed sectors. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Chinese Patent Application Publication No. 107802001 Specification [Patent Document 2] International Publication No. 1997005785 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The technical problem that this invention aims to solve is the lack of slowly digestible yeast proteins in the prior art.

[0008] In response to the shortcomings of the prior art, the first objective of the present invention is to provide a yeast protein that is encased in zymosan on the outside, exhibits a spherical or ellipsoidal shape, has a protein content of 70% or more when the dry weight is 100%, a zymosan content of 5-30%, and has a gastric digestibility that is significantly lower than that of soy protein isolate and whey protein. The second objective of the present invention is to provide a method for producing the above yeast. The third objective of the present invention is to provide a composition of the above yeast. The fourth objective of the present invention is to provide the use of the above yeast protein and its composition as a slowly digestible protein that can be used in the production of a composition that is administered enterally to mammals to adjust postprandial plasma amino acid levels. [Means for solving the problem]

[0009] The technical solution of the present invention is as follows: The present invention provides a yeast protein in which the outside is encased in zymosan, exhibits a spherical or ellipsoidal shape, has a protein content of 70% or more when the dry weight is 100%, and a zymosan content of 5-30%.

[0010] Preferably, the protein contains isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, threonine, cysteine, tryptophan, valine, aspartic acid, arginine, glutamic acid, glycine, histidine, alanine, serine, and proline.

[0011] Preferably, in relation to the weight of the yeast protein, the isoleucine content is 60 mg / g or more, the leucine content is 90 mg / g or more, the lysine content is 96 mg / g or more, the methionine content is 25 mg / g or more, the phenylalanine content is 49 mg / g or more, the tyrosine content is 49 mg / g or more, the threonine content is 50 mg / g or more, the cysteine ​​content is 14 mg / g or more, and the tryptophan content is The amount is 13 mg / g or more, the valine content is 55 mg / g or more, the aspartic acid content is 111 mg / g or more, the arginine content is 53 mg / g or more, the glutamic acid content is 109 mg / g or more, the glycine content is 47 mg / g or more, the histidine content is 30 mg / g or more, the alanine content is 59 mg / g or more, the serine content is 52 mg / g or more, and the proline content is 27 mg / g or more.

[0012] The present invention also, (1) A step of adding an enzyme to yeast to perform enzymatic decomposition, (2) The present invention provides a method for producing yeast protein, comprising the steps of (1) heat-extracting the enzyme hydrolysate obtained in step (1), centrifuging it to separate the biphase, and obtaining yeast protein.

[0013] Preferably, in the above manufacturing method, the enzyme described in step (1) is selected from α-mannanase and / or β-glucanase, preferably the amount of enzyme added is 0.05 to 0.5 wt% of the yeast content, preferably 0.1 to 0.3 wt%, more preferably the temperature of the enzymatic decomposition is 40 to 70°C, preferably 50 to 60°C, and even more preferably the time of the enzymatic decomposition is 8 to 24 hours, preferably 14 to 18 hours.

[0014] Preferably, in the above manufacturing method, in step (1), the yeast is prepared as a solution with a mass concentration of 5 to 15%, preferably 8 to 12%, and preferably the yeast is brewer's yeast or Saccharomyces cerevisiae.

[0015] Preferably, in the above manufacturing method, the pH of the thermal extraction described in step (2) is 7.0 to 8.0, preferably 7.5 to 7.7, the temperature of the thermal extraction is preferably 70 to 90°C, preferably 75 to 80°C, and more preferably the time of the thermal extraction is 1 to 2 hours.

[0016] Preferably, the above manufacturing method further includes a step of drying the yeast protein, wherein the yeast protein is prepared as a dispersion with a mass concentration of 5-20%, and then dried, and preferably the mass concentration of the dispersion is 10-15%.

[0017] The present invention also provides yeast protein produced by the above-described manufacturing method.

[0018] The present invention also provides a yeast protein composition comprising at least the above-mentioned yeast protein.

[0019] Preferably, the yeast protein composition further contains one or more selected from carbohydrates, lipids, and free amino acids. Preferably, the carbohydrate is one or more of corn syrup, maltodextrin, sucrose, oatmeal, corn flour, date powder, adzuki bean powder, kudzu starch, pumpkin powder, chia seed, and lactose. More preferably, the lipid is one or more of coconut oil, rapeseed oil, corn oil, and soy lecithin. Even more preferably, the free amino acid is one or more of arginine, L-cystine, L-glutamine, L-glycine, L-histidine, L-isoleucine, L-leucine, L-lysine, L-methionine, L-proline, L-tryptophan, L-tyrosine, and L-valine.

[0020] The present invention also provides the use of the above yeast protein or the above yeast protein composition in the production of a composition for enteral administration to a mammal to adjust the postprandial plasma amino acid level.

[0021] Preferably, the yeast protein or yeast protein composition is used for producing a composition that increases the postprandial protein acquisition.

[0022] Preferably, the yeast protein or yeast protein composition is used for producing a composition that reduces the metabolic overload of a specific organ and / or a specific enzyme.

[0023] Preferably, the yeast protein or yeast protein composition is used for producing a composition that restricts the daily food intake.

[0024] Preferably, the yeast protein or yeast protein composition is used for producing a composition that fills a specific dysfunction in amino acid metabolism.

[0025] Preferably, the yeast protein or yeast protein composition is used for producing a composition that improves tissue regeneration.

[0026] The present invention also provides a food for patients with renal impairment, which, when expressed by weight percentage, contains 1-10% of the above-mentioned yeast protein, 20-30% of carbohydrates, 5-15% of lipid compounds, with the remainder being water.

[0027] The present invention also provides a meal replacement powder, expressed by weight, which contains as ingredients 5-20 parts yeast protein, 5-20 parts oat flour, 5-25 parts corn flour, 5-20 parts date powder, 5-10 parts adzuki bean powder, 5-10 parts kudzu starch, 5-10 parts pumpkin powder, and 10-30 parts chia seeds.

[0028] The present invention also provides a food for patients with phenylketonuria, which, when expressed by weight percentage, contains 1-5% of the above-mentioned yeast protein, 1-5% of free amino acids, 10-20% of carbohydrates, 1-5% of lipid compounds, with the remainder being water. [Effects of the Invention]

[0029] The beneficial effects of the present invention are as follows: This invention employs a process of enzymatic decomposition followed by thermal extraction, which ensures that the yeast protein still retains the structure of the yeast cell. The outside of the protein is encased in a single layer of zymosan, and the presence of this zymosan blocks the attack site of digestive enzymes in the body, slowing down the digestion of the protein. Furthermore, thermal extraction can remove nucleic acids from the yeast, reducing the nucleic acid content in the yeast protein.

[0030] The yeast protein of the present invention is encased in zymosan, exhibiting a spherical or ellipsoidal shape. Its protein content is 70% or more, and its zymosan content is 5-30%. Furthermore, its gastric digestibility is significantly lower than that of soy protein isolate and whey protein. It provides a greater feeling of fullness after meals than whey protein and is characterized by slow digestion, making it a slow-digesting protein. In addition, the yeast protein of the present invention contains 18 amino acids, including 8 essential amino acids and 2 conditionally essential amino acids, and because it contains a complete range of amino acids, it is classified as a complete protein. As a slow-digesting protein, it can be used in the production of compositions administered enterally to mammals to adjust postprandial plasma amino acid levels. [Brief explanation of the drawing]

[0031] [Figure 1] These are the percentages of digestion or absorption of yeast protein produced in Example 1, yeast protein produced in Comparative Example 1, soy protein isolate, and whey protein at different testing points. [Figure 2] This is the hunger curve for the satiety test in Test Example 2. [Figure 3] This is the hunger curve for the satiety test in Test Example 2. [Figure 4] This is the satiety curve from the satiety test in Test Example 2. [Figure 5] This is a scanning electron microscope image of the yeast protein produced in Example 1, at a magnification of 1000x. [Figure 6] This is a scanning electron microscope image of the yeast protein produced in Example 1, at a magnification of 2000x. [Figure 7] This is a scanning electron microscope image of the yeast protein produced in Example 1, at a magnification of 10,000x. [Figure 8] This is a scanning electron microscope image of the yeast protein produced in Comparative Example 1, at a magnification of 3000x. [Figure 9] This is a scanning electron microscope image of a soy protein isolate, at a magnification of 300x. [Figure 10]This is a scanning electron microscope image of the raw material Saccharomyces cerevisiae powder from Example 1, at a magnification of 2000x. [Modes for carrying out the invention]

[0032] To further clarify the object, technical solution, and advantages of the present invention, the technical solution of the present invention will be described in detail below. Needless to say, the embodiments described are only a selection of embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art without novel work based on embodiments of the present invention are within the scope of protection of the present invention.

[0033] The present invention provides a yeast protein that is encased in zymosan on the outside, exhibits a spherical or ellipsoidal shape, has a protein content of 70% or more and a zymosan content of 5-30% when the dry weight is 100%. The yeast protein of the present invention still has the structure of a yeast cell, and the outside of the protein is encased in a single layer of zymosan. The presence of this zymosan blocks the attack site of digestive enzymes in the body, slowing down the digestion of the protein. The gastric digestibility of this yeast protein is significantly lower than that of soy protein isolate and whey protein, and it provides a greater feeling of fullness after eating than whey protein. Because it is digested slowly, it is a slow-digesting protein.

[0034] However, the protein contains isoleucine (IIe), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), tyrosine (Tyr), threonine (Thr), cysteine ​​(Cys), tryptophan (Trp), valine (Val), aspartic acid (Asp), arginine (Arg), glutamic acid (Glu), glycine (Gly), histidine (His), alanine (Ala), serine (Ser), and proline (Pro), and preferably, according to the weight of the yeast protein, the isoleucine content is 60 mg / g or more, the leucine content is 90 mg / g or more, the lysine content is 96 mg / g or more, the methionine content is 25 mg / g or more, and the phenylalanine content is 90 mg / g or more. The phenylalanine content is 49 mg / g or more, the tyrosine content is 49 mg / g or more, the threonine content is 50 mg / g or more, the cysteine ​​content is 14 mg / g or more, the tryptophan content is 13 mg / g or more, the valine content is 55 mg / g or more, the aspartic acid content is 111 mg / g or more, the arginine content is 53 mg / g or more, the glutamic acid content is 109 mg / g or more, the glycine content is 47 mg / g or more, the histidine content is 30 mg / g or more, the alanine content is 59 mg / g or more, the serine content is 52 mg / g or more, and the proline content is 27 mg / g or more.

[0035] The present invention also, (1) A step of adding an enzyme to yeast to perform enzymatic decomposition, (2) The present invention provides a method for producing yeast protein, comprising the steps of (1) heat-extracting the enzyme hydrolysate obtained in step (1), centrifuging it to separate the biphase, and obtaining yeast protein.

[0036] However, the enzyme described in step (1) is selected from α-mannanase and / or β-glucanase, the amount of enzyme added is 0.05 to 0.5 wt% of the yeast content, preferably 0.1 to 0.3 wt%, the temperature of the enzymatic decomposition is 40 to 70°C, preferably 50 to 60°C, and the time of the enzymatic decomposition is 8 to 24 hours, preferably 14 to 18 hours.

[0037] Step (1) further includes preparing the yeast as a solution with a mass concentration of 5-15%, preferably 8-12%, prior to the enzymatic hydrolysis of the yeast, wherein the yeast is brewer's yeast or Saccharomyces cerevisiae.

[0038] The pH of the thermal extraction described in step (2) is 7.0 to 8.0, preferably 7.5 to 7.7, the temperature of the thermal extraction is preferably 70 to 90°C, preferably 75 to 80°C, and more preferably the duration of the thermal extraction is 1 to 2 hours.

[0039] The above-described method for producing yeast protein further includes a step of drying the yeast protein, which involves preparing the yeast protein as a dispersion with a mass concentration of 5-20%, and then drying it, preferably with a mass concentration of 10-15%.

[0040] The present invention also provides yeast protein produced by the above-described manufacturing method.

[0041] The present invention also provides a yeast protein composition comprising at least the above-mentioned yeast protein.

[0042] However, the yeast protein composition further comprises one or more selected from carbohydrates, lipids, and free amino acids, wherein the carbohydrates are one or more selected from corn syrup, maltodextrin, sucrose, oat flour, corn flour, date powder, adzuki bean powder, kudzu starch, pumpkin powder, chia seeds, and lactose; the lipids are one or more selected from coconut oil, rapeseed oil, corn oil, and soy lecithin; and the free amino acids are one or more selected from arginine, L-cystine, L-glutamine, L-glycine, L-histidine, L-isoleucine, L-leucine, L-lysine, L-methionine, L-proline, L-tryptophan, L-tyrosine, and L-valine.

[0043] The present invention also provides the use of the above-mentioned yeast protein or yeast protein composition in the production of a composition that is administered enterally to mammals to adjust postprandial plasma amino acid levels. 1) Increase postprandial protein intake, and / or 2) Avoid overloading the metabolism of specific organs and / or specific enzymes, and / or 3) Limit your daily food intake with the satiating effect of these proteins, and / or 4) To fill specific functional impairments in amino acid metabolism, more specifically, to fill enzyme deficiencies, and / or 5) Improve organizational regeneration.

[0044] The yeast protein of the present invention, as a slow-digesting protein, can avoid metabolic overload on specific organs and / or specific enzymes. After consuming a meal containing various nitrogen-containing compounds (proteins, peptides, amino acids), the liver attempts to maintain amino acid concentrations at physiological limits by breaking down some of the amino acids from the meal. Having an appropriate amount of amino acids from the diet reduces the unnecessary activity of diseased organs, thereby preventing them from overfunctioning. Patients with renal impairment need to strictly limit protein intake and generally need to consume a low-protein diet to reduce the production of nitrogenous metabolites. Consuming slow-digesting proteins has the effect of reducing the amount of nitrogen produced that is later excreted by the kidneys in patients with renal impairment, distributing this production over a longer period, improving the satiety effect of such proteins, and thereby making such meals more tolerable.

[0045] For populations lacking specific digestive enzymes, such as trypsin, the intake of the yeast protein of the present invention helps improve the digestive process. Such benefits are ensured by reducing the amount of substrate hydrolyzed by the pancreatic protein hydrolase, thereby obtaining a better enzyme / substrate ratio.

[0046] In diseases involving dysfunction in amino acid metabolism, and more specifically, enzyme deficiencies in these amino acid degradation pathways (e.g., phenylalaninemia and phenylketonuria, hypertyrosinemia, histidineemia, homocystinuria, branched-chain amino acid metabolism disorders), the accumulation of these amino acids or their degradation products leads to neurological and clinical syndromes. To avoid such accumulation, dietary therapy is employed, consisting of a diet that is either free of or contains very small amounts of the amino acids associated with the development of the disease. Certain products developed for this population contain either free amino acids or highly hydrolyzed proteins. However, these mixtures have an unpleasant taste. Furthermore, to avoid diarrhea due to the high permeability of the products, consumers need to consume these products in small amounts as part of their meals. The yeast protein of the present invention has a slow digestion rate while containing small amounts of the relevant amino acid protein, thus improving the taste of the meal, enhancing its tolerability, thereby limiting the risk of diarrhea, avoiding fluctuations in plasma amino acids, and increasing postprandial protein acquisition.

[0047] The yeast protein of the present invention, as a slowly digestible protein, may be used in elderly individuals. Compared to younger individuals, the amount of protein in the body is reduced in the elderly, which may reduce the impact on autonomy, resistance to aggression (disease, various adversities), and recovery ability after aggression. However, a slowly digestible protein can continue to supply protein to the body by being digested slowly. Furthermore, kidney function declines with age. Therefore, the slow-digestible protein can avoid renal overload by better maintaining the amount of protein.

[0048] The present invention also provides a food for patients with renal impairment, which, when expressed by weight percentage, contains 1-10% of the above-mentioned yeast protein, 20-30% of carbohydrates, 5-15% of lipid compounds, with the remainder being water.

[0049] The present invention also provides a meal replacement powder, expressed by weight, which contains as ingredients 5-20 parts yeast protein, 5-20 parts oat flour, 5-25 parts corn flour, 5-20 parts date powder, 5-10 parts adzuki bean powder, 5-10 parts kudzu starch, 5-10 parts pumpkin powder, and 10-30 parts chia seeds.

[0050] The present invention also provides a food for patients with phenylketonuria, which, when expressed by weight percentage, contains 1-5% of the above-mentioned yeast protein, 1-5% of free amino acids, 10-20% of carbohydrates, 1-5% of lipid compounds, with the remainder being water.

[0051] The beneficial effects of the present invention will be further explained below using specific examples and test cases.

[0052] Information on the reagents and apparatus used in the examples of the present invention is shown in Tables 1-1 and 1-2. [Table 1-1] [Table 1-2]

[0053] (Example 1) 10 kg of Saccharomyces cerevisiae powder is added to purified water to prepare a 200 kg solution. Dilute hydrochloric acid is added to adjust the pH to 5.0, the temperature is adjusted to 40°C, and 5 g of α-mannanase is added to allow enzymatic decomposition for 24 hours. Sodium hydroxide is used to adjust the pH to 7.0, the temperature is raised to 70°C, and the mixture is kept warm for 1 hour. The temperature is lowered to 50°C, and the mixture is centrifuged at 5000 rpm for 20 minutes. The upper liquid layer is removed, and the lower solid layer is prepared as a 5% dispersion by mass. Spray drying is then performed to obtain the yeast protein product.

[0054] The protein content in the yeast proteins produced in the examples was measured using the Kjeldahl method, and the measurement results are shown in Table 2.

[0055] Next, the water content, zymosan content, and nucleic acid content of the prepared yeast protein were measured using the following method. The measurement results are shown in Table 2.

[0056] 1. Method for measuring zymosan Measurement of zymosan content using liquid chromatography: (1) Sample preparation: Accurately weigh 400 mg (0.1 mg precision) of the sample and place it in a 20 mL heat-resistant glass test tube with a screw cap. Add 6.0 mL of hydrochloric acid (37%), carefully close the lid of the vial, and mix with a vortex mixer to obtain a homogeneous suspension. Place the vial in a 30°C water bath and treat for 45 minutes, shaking with a vortex mixer every 15 minutes to mix once. Next, quantitatively transfer the suspension to a 200 mL Dewar flask, wash the test tube several times with approximately 100-120 mL of water, and add the washing solution to the Dewar flask. Place the Dewar flask in an autoclave and treat at 121°C for 60 minutes. Remove and cool, adjust the pH of the solution to 6-7 using sodium hydroxide solution, and then dilute to 200 mL. Filter using a cellulose acetate membrane with a pore size of 0.45 μm. Simultaneously, accurately weigh 200 mg of dextran standard material and perform the same procedure according to the sample processing method.

[0057] (2) Chromatographic conditions: pure water is used as the mobile phase, the flow rate is 0.5 mL / min, the column temperature is 80°C, and the load is placed after the instrument's baseline has stabilized.

[0058] (3) Preparation of a calibration curve: 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL of mannose and glucose standard solutions are drawn out and placed in a 10 mL volumetric flask. The flasks are then diluted to the mark with high-purity water to obtain mixed standard substances with mannose and glucose concentrations of 200 mg / L, 400 mg / L, 600 mg / L, 800 mg / L, and 1000 mg / L, respectively. 20 μL is accurately loaded under the above chromatographic conditions to obtain a regression equation between the peak area and the mass concentration of the standard substance, thereby creating a calibration curve.

[0059] (4) Measurement of the sample and standard substance, in which the treated sample, mannose, and dextran standard substance are injected into a chromatograph under the same chromatographic conditions, and the retention time and peak area of ​​each peak are recorded. Qualitative analysis is performed using the retention time of the sugar standard substance peak, and quantitative analysis is performed using the peak area of ​​the sugar standard substance peak.

[0060] (5) Calculate the content of dextran or mannan oligosaccharide using the following formula.

number

number

[0061] 2. Method for measuring nucleic acid content The total phosphorus content is measured according to GB / T 6437 "Spectrophotometric method for measuring total phosphorus in feed," and calculated using the formula: nucleic acid content = total phosphorus × 340 / 32. The specific procedure is as follows: After digesting the phosphorus in the nucleic acids of yeast hydrolysate, water-soluble inorganic phosphorus is produced, which is reacted with ammonium molybdate to produce ammonium phosphate-molybdate. Under acidic conditions, molybdenum blue is produced using a reducing agent, and the intensity of its color is directly proportional to the P2O5 content, following the Lambert-Beer law. The absorbance at 700 nm is measured using a spectrophotometer.

[0062] 3. Method for measuring moisture content Using the method described in section 6.2 of the Chinese national standard GB / T 23530-2009, a given mass of sample is dried at 103°C for 4 hours until constant weight is reached, and then weighed to calculate the moisture content.

[0063] (Example 2) 30 kg of Saccharomyces cerevisiae powder is added to purified water to prepare a 200 kg solution. Dilute hydrochloric acid is added to adjust the pH to 5.0, the temperature is adjusted to 50°C, and 30 g of β-glucanase is added to allow enzymatic decomposition for 18 hours. Sodium hydroxide is used to adjust the pH to 7.5, the temperature is raised to 80°C, and the mixture is kept warm for 2 hours. The temperature is lowered to 50°C, and the mixture is centrifuged at 5000 rpm for 20 minutes to remove the upper liquid layer. The lower solid layer is then prepared as a 10% dispersion by mass and spray-dried to obtain the yeast protein product.

[0064] The protein content, zymosan content, water content, and nucleic acid content of the yeast protein produced were measured according to the same method as in Example 1, and the results are shown in Table 2.

[0065] (Example 3) 16 kg of Saccharomyces cerevisiae powder is added to purified water to prepare a 200 kg solution. Dilute hydrochloric acid is added to adjust the pH to 5.0, and the temperature is adjusted to 60°C. 24 g of α-mannanase and 24 g of β-glucanase are added, and enzymatic decomposition is carried out for 14 hours. Sodium hydroxide is used to adjust the pH to 7.7, and the temperature is raised to 75°C and maintained for 2 hours. The temperature is lowered to 50°C, and the mixture is centrifuged at 5000 rpm for 20 minutes. The upper liquid layer is removed, and the lower solid layer is then prepared as a 15% dispersion by mass. Spray drying is performed to obtain the yeast protein product.

[0066] The protein content, zymosan content, water content, and nucleic acid content of the yeast protein produced were measured according to the same method as in Example 1, and the results are shown in Table 2.

[0067] (Example 4) 24 kg of Saccharomyces cerevisiae powder is added to purified water to prepare a 200 kg solution. Dilute hydrochloric acid is added to adjust the pH to 5.0, the temperature is adjusted to 70°C, and 120 g of α-mannanase is added to allow enzymatic decomposition for 8 hours. Sodium hydroxide is used to adjust the pH to 7.7, the temperature is raised to 90°C, and the mixture is kept warm for 1.5 hours. The temperature is lowered to 50°C, and the mixture is centrifuged at 5000 rpm for 20 minutes. The upper liquid layer is removed, and the lower solid layer is prepared as a 20% dispersion by mass. Spray drying is then performed to obtain the yeast protein product.

[0068] The protein content, zymosan content, water content, and nucleic acid content of the yeast protein produced were measured according to the same method as in Example 1, and the results are shown in Table 2.

[0069] (Example 5) Water is purified using a reverse osmosis membrane, 1 liter of water is taken out and heated to 70°C, and 50 g of yeast protein produced in Example 1, 151 g of solid corn syrup, 93 g of maltodextrin and 26 g of sucrose are added. Next, 40 g of coconut oil, 24 g of rapeseed oil, 11 g of corn oil and 4.8 g of soy lecithin are added, steam is injected and the mixture is homogenized at 150°C, then cooled to 75°C, 0.8 g of minerals and 1.5 g of water-soluble vitamins are added, and finally the mixture is aseptically packaged in a container to obtain a drink for patients with renal impairment. The energy density of this drink is 200 kcal / 100 mL.

[0070] (Example 6) The composition is 20g of yeast protein produced in Example 1, 5g of oat flour, 10g of corn flour, 15g of date powder, 5g of adzuki bean powder, 5g of kudzu starch, 10g of pumpkin powder, and 15g of chia seeds. The above ingredients are sieved and then directly packaged to obtain a meal replacement powder.

[0071] (Example 7) The water was purified using a reverse osmosis membrane, 1 liter of water was taken out and heated to 70°C, and 17 g of yeast protein produced in Example 1, 1 g of arginine, 1 g of L-cystine, 1 g of L-glutamine, 1 g of L-glycine, 1 g of L-histidine, 1.5 g of L-isoleucine, 2 g of L-leucine, 2 g of L-lysine, 1 g of L-methionine, 1 g of L-proline, 1 g of L-tryptophan, 2 g of L-tyrosine, and 0.5 g of L-valine were added. In addition, 130g of lactose is added, followed by 24g of rapeseed oil, 16g of corn oil, 0.5g of soy lecithin, and 0.5g of fat-soluble vitamins. The mixture is heated at 80°C for 5 minutes by injecting steam, then cooled to 60°C, and 0.8g of minerals and 1.5g of water-soluble vitamins are added. The mixture is homogenized in two stages, first at 10MPa and then at 7MPa, and finally spray-dried to obtain a food for phenylketonuria patients with a moisture content of 4%.

[0072] (Comparative Example 1) Yeast protein is produced according to the method described in Chinese Patent Application Publication No. 109198156.

[0073] 10 kg of Saccharomyces cerevisiae powder is added to purified water to prepare a 200 kg solution. Dilute hydrochloric acid is added to adjust the pH to 5.0, the temperature is adjusted to 40°C, and 5 g of α-mannanase is added to allow enzymatic decomposition for 24 hours. The solution is centrifuged at 5000 rpm for 20 minutes, the upper layer of liquid is removed, and the precipitate is then dispersed in 60 kg of water. The pH is adjusted to 7.0 using sodium hydroxide, and the above liquid is homogenized six times at a pressure of 800 bar, with a homogenization flow rate of 1 m³. 3 The time is [number] hours, and the crude protein is freeze-dried to obtain the yeast protein product. [Table 2]

[0074] Characterization of yeast proteins produced in Example 1 and Comparative Example 1 above: 1. Scanning electron microscope (SEM) image Scanning electron microscope (SEM) tests were performed on the raw materials of Example 1, namely Saccharomyces cerevisiae powder, soy protein isolate, yeast protein produced in Example 1, and yeast protein produced in Comparative Example 1. The scanning electron microscope images of the raw materials of Example 1, namely Saccharomyces cerevisiae powder, soy protein isolate, and yeast protein produced in Example 1 are shown in Figures 5 to 7. The scanning electron microscope image of the yeast protein produced in Comparative Example 1 is shown in Figure 8. The scanning electron microscope image of the soy protein isolate is shown in Figure 9. The scanning electron microscope image of the raw material of Example 1, namely yeast powder, is shown in Figure 10.

[0075] As can be seen from Figures 5 to 10, the yeast protein produced in Example 1 is spherical or ellipsoidal, resembling the structure of yeast cell wall powder, with the protein enclosed by the cell wall. The soy protein isolate exhibits an irregular spherical shape because the protein is exposed (the composition of soy protein is mainly globulin). The yeast protein of Comparative Example 1, after homogenization treatment, is partially ellipsoidal and resembles a complete yeast cell, but due to the wall-breaking effect of homogenization, some of the protein is released by wall breakdown.

[0076] (Test Example 1) Using an in vitro simulated digestion method, the digestion and absorption of yeast protein (YPC) produced in Example 1, yeast protein (YPT) produced in Comparative Example 1, soy protein isolate (SPI), and whey protein (WPC) were compared, and the method was as follows. 1) Gastric phase (feeding state): Digestion is carried out at 37°C for 2 hours, while simultaneously stirring and mixing to reduce the pH according to an S-curve. Normalized pepsin activity is provided by measuring the absorbance at 280 nm of the soluble product after hemoglobin (reference protein) has been digested by trichloroacetic acid (TCA). Phosphatidylcholine, SHIME nutrient medium, sodium chloride, and potassium chloride are added.

[0077] 2) Small intestine stage (feeding state): Digestion is carried out at 37°C for 3 hours, while simultaneously stirring and mixing to raise the pH to 7.4. The added pancreatin is an animal pancreas extract, and the added bile salt is a 0.01 mol / L bovine bile extract (for taurine and glycocholate, bovine bile is closer to human bile than porcine bile). Furthermore, the dilution of bile salts during digestion simulates their formation in the duodenum, jejunum, and ileum. At the end of digestion, the absorption process at the small intestine level is simulated using static dialysis with a cellulose membrane (cutoff = 14 kDa). By introducing the small intestinal suspension into a dialysis tube and gradually removing low molecules such as digested amino acids from the upper gastrointestinal matrix, different regions of the digestive tract in the body are simulated by optimizing the digestion conditions (pH curve, digestion time), and each test is performed three times.

[0078] 3) The degree of protein hydrolysis is determined by quantitative measurement of non-proteinogenic nitrogen (NPN). NPN may also be determined by treating the sample with TCA (trichloroacetic acid), which precipitates the protein, and then the sample is filtered. The protein in the filtrate consists of free amino acids and low molecular weight peptides formed during protein digestion (which can also be selectively detected by spectrophotometer). Digested and undigested protein fractions are distinguished by measuring the protein content by total Kjeldahl analysis of the initial and TCA-precipitated samples. The digestibility or absorption rate of protein is compiled in the following sample analyses at different time points: (1) initial product (ST 0), (2) end of digestion in the stomach (ST end), (3) after 30 minutes of digestion in the small intestine (SI 30), (4) end of digestion in the small intestine (SI end), and (5) dialysis of the mixed suspension at 1 hour, 2 hours, and 3 hours (absorbed protein components). The results are shown in Figure 1. Digestion rate=(X-X1) / X Absorption rate = X² / X In the formula, X1 is the nitrogen content of the protein precipitated with TCA, expressed in percent. X2 represents the total nitrogen content in the dialysate, expressed as a percentage. X is the total nitrogen content of the specific sample aggregated, expressed in percentage.

[0079] 4) Measurement of background protein content In this study, a control group will be added, and the background protein content will be measured and corrected using the Kjeldahl method to simulate different components of the upper gastrointestinal tract.

[0080] The test results are shown in Figure 1. As can be seen from Figure 1, the digestion and absorption level of WPC in the terminal small intestine is significantly higher than that of YPC, YPT, and SPI (P<0.01), but there is no significant difference in the overall digestibility of YPC, YPT, and SPI (P>0.05), and when comparing the absorption rates of the four protein raw materials in pairs, there is no significant difference in any of them (P>0.05). However, the digestibility in the gastric lumen differs depending on the protein. Compared to the yeast protein YPC (13.4%) produced in Example 1 and the yeast protein YPT (15.6%) produced in Comparative Example 1, the digestion in the stomach of whey protein WPC (38.2%) and soy protein isolate SPI (25.1%) is more pronounced. The digestion of yeast proteins by the gastrointestinal tract is clearly slower than that of whey protein and soy protein isolate, and the digestion of yeast protein YPC produced in Example 1 is slower than that of yeast protein YPT produced in Comparative Example 1.

[0081] (Test Example 2) A satiety test was performed on the yeast protein (YPC) produced in Example 1 of the present invention, the yeast protein (YPT) and whey protein (WPC) produced in Comparative Example 1, according to the following method. The average age is 29 ± 3 years, and the average body mass index is 22.3 ± 1.7 kg / m². 2 Fifteen volunteers were recruited for a clinical trial, which lasted two days and involved consuming one of three meals each day. These subjects abstained from alcoholic beverages the day before the trial, ate a small dinner by 8 p.m., and fasted until the start of the trial. In this trial, participants ate three meals a day. 1) A small, standard breakfast consisting of whole-wheat sliced ​​bread, 15g of jam, and milk (150kcal). It is eaten at 7:45am and takes 10-15 minutes to eat.

[0082] 2) The test meals (as shown in Table 2, five clinical trial volunteers ate meal 1, five clinical trial volunteers ate meal 2, and five clinical trial volunteers ate meal 3) were eaten at 10:00 AM and took approximately 15 minutes to eat.

[0083] 3) A meal based on tomato sauce pasta, to be eaten at 1 PM.

[0084] Clinical trial volunteers record their stomach hunger, hunger, and satiety using a visual analog scale (10 cm) with 30-minute intervals between 10 a.m. and 1 p.m.

[0085] At 1 p.m., when they eat lunch, the trial volunteers check and measure their intake of pasta and tomato sauce until they are full. These subjects record in a notebook the foods they eat for the rest of the study day. Using the food composition table by McCance and Widdowson (1991), the number of kcal consumed from the amount of various foods eaten at lunch and for the rest of the day can be estimated. [Table 3]

[0086] The test results are shown in Figure 2. Figures 2 to 4 show the curves for "hunger," "hunger," and "satiety" in the stomach. The behavior of yeast protein (YPC) and whey protein concentrate (WPC) produced in Example 1 differs from that of yeast protein (YPT) produced in Comparative Example 1. When a meal based on the yeast protein produced in Example 1 is consumed, hunger and appetite develop more slowly, and the feeling of fullness in the stomach lasts longer with the yeast protein produced in Example 1.

[0087] The average calorie supply during the meal and for the remainder of the day after consuming whey protein, yeast protein produced in Comparative Example 1, and yeast protein produced in Example 1 for the first time was compared. As shown in Table 3, and as can be seen from the results in Table 3, when the meal is yeast protein produced in Example 1 (i.e., Meal 2), such supply decreases.

[0088] These results indicate that consuming the yeast protein produced in Example 1 results in a greater feeling of fullness compared to consuming whey protein and the yeast protein produced in Comparative Example 1. [Table 4]

[0089] (Test Example 3) The amino acid composition of yeast protein (YPC) produced in Example 1 and yeast protein (YPT) produced in Comparative Example 1 is measured according to the method of GB 5009.124-2016 "Measurement of Amino Acids in Foods According to National Standards for Food Safety". The results of the two measurements are averaged. YPC and YPT are compared according to the amino acid score pattern proposed by the FAO / WHO in 1973 and the whole egg protein pattern proposed by the Chinese Institute of Preventive Medicine and Nutrition and Food Hygiene, and the amino acid score (AAS) and chemical score (CS) are determined according to formulas (1) and (2).

number

number

[0090] The test results are shown in Table 4. As can be seen from Table 4, both the yeast protein YPC produced in Example 1 and the yeast protein YPT produced in Comparative Example 1 contain 18 types of amino acids, including 8 essential amino acids and 2 conditionally essential amino acids. Since they have a complete range of amino acids, they belong to the category of complete proteins. According to the amino acid pattern proposed by the FAO / WHO, the total amount of essential amino acids should be 40% or more of the total amount of amino acids, and the ratio of the total amount of essential amino acids to the total amount of non-essential amino acids should be 0.6 or higher. When the amino acid composition of a particular protein is close to the ideal pattern of the FAO / WHO, the higher this ratio, the higher the nutritional value of the protein. The fact that the amino acid composition of YPC and YPT is close to the ideal pattern, and that the ratio of essential amino acids to non-essential amino acids reaches 1.03, indicates that the yeast protein produced in Example 1 and the yeast protein produced in Comparative Example 1 have equivalent nutritional value.

[0091] As can be seen from the above, the yeast protein of the present invention is encased in zymosan, exhibits a spherical or ellipsoidal shape, has a protein content of 70% or more, a zymosan content of 5-30%, and its gastric digestibility is significantly lower than that of soy protein isolate and whey protein. It also provides a greater feeling of fullness after meals than whey protein and is characterized by slow digestion, making it a slow-digesting protein. Furthermore, the yeast protein of the present invention contains 18 amino acids, including 8 essential amino acids and 2 conditionally essential amino acids, and since it contains a complete range of amino acids, it belongs to the category of a complete protein. As a slow-digesting protein, it can be used in the production of compositions that are administered enterally to mammals to adjust postprandial plasma amino acid levels.

[0092] The foregoing describes only preferred embodiments of the present invention and does not impose any formal limitations on the invention. Any changes, equivalent substitutions, or improvements made to the scope and spirit of the invention shall all be within the scope of protection of the present invention.

[0093] (Note) (Note 1) A yeast protein characterized by being encased in zymosan on the outside, exhibiting a spherical or ellipsoidal shape, having a protein content of 70% or more when the dry weight of zymosan is considered 100%, and a zymosan content of 5-30%.

[0094] (Note 2) The yeast protein described in Appendix 1, characterized in that the protein contains isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, threonine, cysteine, tryptophan, valine, aspartic acid, arginine, glutamic acid, glycine, histidine, alanine, serine, and proline.

[0095] (Note 3) Based on the weight of yeast protein, the isoleucine content is 60 mg / g or more, the leucine content is 90 mg / g or more, the lysine content is 96 mg / g or more, the methionine content is 25 mg / g or more, the phenylalanine content is 49 mg / g or more, the tyrosine content is 49 mg / g or more, the threonine content is 50 mg / g or more, the cysteine ​​content is 14 mg / g or more, the tryptophan content is 13 mg / g or more, and The yeast protein described in Appendix 1 or 2, characterized in that it contains 55 mg / g or more of arginine, 111 mg / g or more of aspartic acid, 53 mg / g or more of arginine, 109 mg / g or more of glutamic acid, 47 mg / g or more of glycine, 30 mg / g or more of histidine, 59 mg / g or more of alanine, 52 mg / g or more of serine, and 27 mg / g or more of proline.

[0096] (Note 4) (1) A step of adding an enzyme to yeast to perform enzymatic decomposition, (2) A method for producing yeast protein according to any one of the appendices 1 to 3, characterized by comprising the step of heat extraction from the enzymatic hydrolysate obtained in step (1), and centrifuging to separate the biphase to obtain yeast protein.

[0097] (Note 5) The manufacturing method according to Appendix 4, characterized in that the enzyme described in step (1) is selected from α-mannanase and / or β-glucanase, preferably the amount of enzyme added is 0.05 to 0.5 wt% of the yeast content, preferably 0.1 to 0.3 wt%, more preferably the temperature of the enzymatic decomposition is 40 to 70°C, preferably 50 to 60°C, and even more preferably the time of the enzymatic decomposition is 8 to 24 hours, preferably 14 to 18 hours.

[0098] (Note 6) The method for producing the yeast according to Appendix 4 or 5, characterized in that in step (1), the yeast is prepared as a solution with a mass concentration of 5 to 15%, preferably 8 to 12%, and preferably the yeast is brewer's yeast or Saccharomyces cerevisiae.

[0099] (Note 7) The manufacturing method according to any one of the appendices 4 to 6, characterized in that the pH of the thermal extraction described in step (2) is 7.0 to 8.0, preferably 7.5 to 7.7, the temperature of the thermal extraction is preferably 70 to 90°C, preferably 75 to 80°C, and more preferably the time of the thermal extraction is 1 to 2 hours.

[0100] (Note 8) The manufacturing method according to any one of Appendix 4 to 7, further comprising the step of drying the yeast protein, wherein the yeast protein is prepared as a dispersion with a mass concentration of 5 to 20%, and then dried, and preferably the mass concentration of the dispersion is 10 to 15%.

[0101] (Note 9) A yeast protein characterized by being manufactured by the manufacturing method described in any one of the appendices 4 to 8.

[0102] (Note 10) A yeast protein composition characterized by containing at least one of the yeast proteins described in Appendix 1 to 3 or Appendix 9.

[0103] (Note 11) The composition according to Appendix 10, wherein the yeast protein composition further comprises one or more selected from carbohydrates, lipids, and free amino acids, preferably the carbohydrate is one or more selected from corn syrup, maltodextrin, sucrose, oat flour, corn flour, date powder, adzuki bean powder, kudzu starch, pumpkin powder, chia seeds, and lactose, more preferably the lipid is one or more selected from coconut oil, rapeseed oil, corn oil, and soy lecithin, and even more preferably the free amino acid is one or more selected from arginine, L-cystine, L-glutamine, L-glycine, L-histidine, L-isoleucine, L-leucine, L-lysine, L-methionine, L-proline, L-tryptophan, L-tyrosine, and L-valine.

[0104] (Note 12) Use of yeast protein described in any one of Appendix 1 to 3 or Appendix 9, or the composition described in Appendix 10 or 11, in the manufacture of a composition to adjust postprandial plasma amino acid levels in mammals by enteral administration.

[0105] (Note 13) The use described in Appendix 12, characterized in that the yeast protein or yeast protein composition is used to produce a composition that increases postprandial protein acquisition.

[0106] (Note 14) The use described in Appendix 12, characterized in that the yeast protein or yeast protein composition is used to produce a composition that reduces metabolic overload of a specific organ and / or a specific enzyme.

[0107] (Note 15) The use described in Appendix 12, characterized in that the yeast protein or yeast protein composition is used to produce a composition for limiting daily food intake.

[0108] (Note 16) The use described in Appendix 12, characterized in that the yeast protein or yeast protein composition is used to produce a composition that fills a specific functional impairment in amino acid metabolism.

[0109] (Note 17) The use described in Appendix 12, characterized in that the yeast protein or yeast protein composition is used to produce a composition that improves tissue regeneration.

[0110] (Note 18) A food product for patients with renal impairment, characterized by containing, when expressed as a weight percentage, 1-10% yeast protein, 20-30% carbohydrates, and 5-15% lipid compounds as listed in any one of the appendices 1-3 or 9, with the remainder being water.

[0111] (Note 19) A meal replacement powder characterized by containing, when expressed by weight, 5 to 20 parts of yeast protein, 5 to 20 parts of oat flour, 5 to 25 parts of corn flour, 5 to 20 parts of date powder, 5 to 10 parts of adzuki bean powder, 5 to 10 parts of kudzu starch, 5 to 10 parts of pumpkin powder, and 10 to 30 parts of chia seeds as ingredients, as listed in any one of the appendices 1 to 3 or 9.

[0112] (Note 20) A food product for patients with phenylketonuria, characterized by containing, when expressed as a weight percentage, 1-5% yeast protein, 1-5% free amino acids, 10-20% carbohydrates, and 1-5% lipid compounds as listed in any one of the appendices 1-3 or 9, with the remainder being water. [Explanation of symbols]

[0113] Yeast protein produced in YPC Example 1 Yeast protein produced in Comparative Example 1 of YPT WPC Whey Protein SPI Soy Protein Isolate

Claims

1. The outer layer is encased in zymosan, exhibiting a spherical or ellipsoidal shape. When the dry weight of yeast protein is considered 100%, the protein content is 70% or more, and the zymosan content is 5-30%. This zymosan is obtained by enzymatic decomposition of yeast using α-mannanase. Based on the weight of yeast protein, the isoleucine content is 60 mg / g or more, the leucine content is 90 mg / g or more, the lysine content is 96 mg / g or more, the methionine content is 25 mg / g or more, the phenylalanine content is 49 mg / g or more, the tyrosine content is 49 mg / g or more, the threonine content is 50 mg / g or more, the cysteine ​​content is 14 mg / g or more, and the tryptophan content is 13 mg / g or more. A yeast protein characterized by having a valine content of 55 mg / g or more, an aspartic acid content of 111 mg / g or more, an arginine content of 53 mg / g or more, a glutamic acid content of 109 mg / g or more, a glycine content of 47 mg / g or more, a histidine content of 30 mg / g or more, an alanine content of 59 mg / g or more, a serine content of 52 mg / g or more, and a proline content of 27 mg / g or more.

2. (1) A step of adding an enzyme to yeast to perform enzymatic decomposition, (2) The enzyme hydrolysate obtained in step (1) is subjected to heat extraction and centrifugation to separate the bilayer to obtain yeast protein, In step (1), the pH of the enzymatic decomposition is 5.0, the enzyme is α-mannanase, and the temperature of the enzymatic decomposition is 40 to 70°C. The pH of the heat extraction described in step (2) is 7.0 to 8.

0. A method for producing yeast protein according to claim 1.

3. The manufacturing method according to claim 2, characterized in that the amount of enzyme added is 0.05 to 0.5 wt% of the yeast content.

4. The manufacturing method according to claim 2, characterized in that the temperature of the thermal extraction in step (2) is 70 to 90°C.

5. The manufacturing method according to claim 2, characterized in that the time for the enzymatic decomposition described in step (1) is 8 to 24 hours, and the time for the thermal extraction described in step (2) is 1 to 2 hours.

6. The manufacturing method according to claim 2, characterized in that in step (1), the yeast is used as a solution with a mass concentration of 5 to 15%.

7. The manufacturing method according to claim 2, further comprising the step of drying the yeast protein, wherein the yeast protein is prepared as a dispersion with a mass concentration of 5 to 20%, and then dried.

8. A yeast protein composition characterized by comprising at least the yeast protein described in claim 1.

9. The composition according to claim 8, characterized in that the yeast protein composition further comprises one or more selected from carbohydrates, lipids, and free amino acids.

10. The use of yeast protein according to claim 1 in the preparation of a composition for which a composition is administered enterally to mammals to adjust postprandial plasma amino acid levels.

11. The yeast protein is used to produce a composition that increases postprandial protein acquisition, or The yeast protein is used to produce a composition that reduces metabolic overload of a specific organ and / or a specific enzyme, or The yeast protein is used to produce a composition that limits the amount of food intake per day, or The yeast protein is used to produce a composition that compensates for a specific functional impairment in amino acid metabolism, or The use according to claim 10, characterized in that the yeast protein is used to produce a composition that improves tissue regeneration.

12. A food for patients with renal impairment, characterized in that, expressed by weight percentage, it contains 1-10% of the yeast protein described in claim 1, 20-30% of carbohydrates, and 5-15% of lipid compounds, with the remainder being water.

13. A meal replacement powder characterized by containing, expressed by weight, 5 to 20 parts of yeast protein as described in claim 1, 5 to 20 parts of oat flour, 5 to 25 parts of corn flour, 5 to 20 parts of date powder, 5 to 10 parts of adzuki bean powder, 5 to 10 parts of kudzu starch, 5 to 10 parts of pumpkin powder, and 10 to 30 parts of chia seeds as ingredients.

14. A food for patients with phenylketonuria, characterized in that, when expressed by weight percentage, it contains 1-5% of the yeast protein described in claim 1, 1-5% of free amino acids, 10-20% of carbohydrates, and 1-5% of lipid compounds, with the remainder being water.

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