The process for producing protein hydrolysates and beta-glucan from yeast cells is being used.

Abstract

OCR09WP05 / 08 / 2569 The process for producing protein hydrolysates and beta-glucan from used yeast cells consists of 3 steps. The main steps are as follows: digestion of spent yeast cells with strong acid, separation of beta-glucan from protein hydrolysate. Ethanol precipitation followed by drying of the resulting protein hydrolysate; the resulting product will have a specific appearance. The light brown powder can be used in microbial fermentation to produce further bio-products.

Claims

OCR09WP05 / 08 / 25691. The process for producing protein hydrolysate and beta-glucan from used yeast cells consists of three main steps: a. Digestion of used yeast cells: Yeast cells are dissolved in distilled water in a ratio of 1:5 (by weight / volume). The pH is adjusted using a strong acid solution such as hydrochloric acid or sulfuric acid at a concentration of 3-5 normal levels to a pH below 2. The cells are then heated to 110-125 degrees Celsius for 15 minutes. After heating, the pH of the yeast cells is neutralized with 10 normal levels of sodium hydroxide. The cells are then centrifuged at a speed of 8,000-10,000 rpm for 15 minutes to separate the dissolved protein and beta-glucan from the cell precipitate. The clear supernatant is collected. In this step, the protein hydrolysate is found mixed with beta-glucan. b. ...Beta-glucan was separated from the hydrolysate by adding cold ethanol at a 1:1 ratio to precipitate the beta-glucan. The precipitate was then centrifuged at 8,000-10,000 rpm for 15 minutes. The precipitate was then freeze-dried, yielding beta-glucan. The clear fraction was saved for further drying and protein hydrolysate production. For protein hydrolysate drying, the clear fraction separated in step b was evaporated of ethanol and then spray-dried at a hot air temperature of 180-200°C with a liquid feed rate of 0.5 liters per minute, resulting in dry protein hydrolysate.