Yeast Extract Amino Acid Yield via Electric Field Autolysis
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Solution Overview
Problem
Existing methods for producing yeast extract, such as the autolysis method, face challenges in increasing the concentration of useful components like amino acids while maintaining the natural image of the product and are time- and cost-intensive, especially when chemicals are added to promote autolysis or when temperature and pH adjustments are required.
Innovation Solution
A method involving the application of an electric field treatment to a yeast suspension, followed by autolysis, which increases the concentration of amino acids in the yeast extract without the need for additional chemicals and reduces processing time and complexity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If chemicals are added to promote autolysis, then the amino acid content increases, but the natural image of the product is ruined and residual chemicals must be removed
Solution Approach 1:
The patent employs self-service by utilizing the yeast cells' own digestive enzymes (proteases) to decompose proteins into amino acids during autolysis, eliminating the need to add external chemicals. The yeast cells serve themselves by breaking down their own structural proteins, thereby increasing amino acid content while maintaining product naturalness and avoiding residual chemical issues.
Solution Approach 2:
The patent replaces chemical methods with physical methods by applying electric field treatment to the yeast suspension. This electric field treatment activates the autolysis process without requiring chemical additives, thus increasing amino acid content while avoiding the problem of residual chemicals that would need to be removed.
2Quantity of substance
If temperature and pH adjustments are performed to promote autolysis, then the amino acid content increases, but the processing time and cost increase
Solution Approach 1:
The patent applies parameter changes by utilizing electric field treatment as a new control parameter to activate autolysis. Instead of adjusting temperature and pH, the electric field intensity and application time are controlled parameters that directly activate the proteolytic enzymes, achieving amino acid release faster and more efficiently without the time-consuming pretreatments required for temperature and pH adjustments.
Solution Approach 2:
The patent substitutes the mechanical/thermal system (temperature adjustment) with an electrical system (electric field treatment). This substitution enables faster activation of autolysis without the need for extended heating periods or complex pH control procedures, thereby reducing processing time while maintaining high amino acid content.
3Quantity of substance
If multiple stages of enzyme reaction are performed with different temperatures, then the amino acid content increases, but the processing complexity and time increase
Solution Approach 1:
The patent merges multiple stages of enzyme reaction into a single integrated process. By applying electric field treatment to the yeast suspension, the proteolytic enzymes are activated simultaneously across all necessary reaction stages, eliminating the need for separate treatment steps at different temperatures. This consolidation simplifies the processing complexity while maintaining high amino acid content through comprehensive protein decomposition.
Solution Approach 2:
The patent replaces the complex multi-stage thermal processing system with a simpler electrical field treatment system. The electric field serves as a universal activator that works across all reaction stages simultaneously, reducing processing complexity from multiple temperature-controlled stages to a single electrical treatment step while achieving the same amino acid enrichment.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The electric field treatment effectively enhances the amino acid content of the yeast extract, allowing for a quicker and more controlled production process that maintains the natural characteristics of the product, with significant increases in branched chain amino acids like valine, isoleucine, and leucine, which are essential for human and mammalian nutrition.
Implementation Method 1
a voltage (a voltage per 1-mm gap between the electrodes between which the suspension flows) to be applied is less than 1000 V/mm, and a temperature of the suspension during an application period of the voltage is 64° C. or less
Data Source
AI summary
A yeast extract is produced by preparing a suspension containing yeast, applying an electric field treatment to the suspension, and then autolyzing the suspension. In this electric field treatment, a voltage to be applied is less than 1000 V/mm, and a temperature of the suspension during an application period of the voltage is 64° C. or less. According to such a production process, a content of amino acids in the yeast extract can be improved. Among amino acids, branched chain amino acids or the like can be efficiently increased.