High Glutamic Acid Yeast Extract via Enzymatic Hydrolysis
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Solution Overview
Problem
Current yeast extracts have a low glutamic acid content, which limits their flavor enhancement capabilities and fails to meet the increasing demand for more natural and nutrient-rich food condiments with advanced taste profiles.
Innovation Solution
A yeast extract production method involving the cultivation of Saccharomyces cerevisiae strain CCTCC NO: M205130 in nitrogen-rich media, followed by autolytic enzymolysis with papain and glutamine transaminase, adjusting pH and temperature to enhance glutamic acid content to over 10%, and subsequent centrifugation, sterilization, and spray drying to produce a high-glutamic acid yeast extract.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional yeast extract production methods are used, then the production process is simple, but the glutamic acid content remains low (around 4%)
Solution Approach 1:
The patent changes key process parameters including pH (adjusted to 4.0-6.0 for optimal enzyme activity), temperature (controlled at 40-60°C during enzymolysis), and enzyme addition sequences to maximize glutamic acid content in the yeast extract, achieving over 10% glutamic acid content through optimized hydrolysis and enzymolysis conditions
Solution Approach 2:
The patent introduces enzymatic hydrolysis as an intermediary step between yeast cell disruption and final extract formation. Specific enzymes (proteases, peptidases, and transaminases) are used as mediators to convert yeast proteins into glutamic acid-rich products, bridging the gap between simple extraction and high-glutamic acid content extraction
2Quantity of substance
If multiple enzyme treatments are applied to increase glutamic acid content, then the flavor and nutrient content improve, but the production cost and process complexity increase
Solution Approach 1:
The patent segments the enzymatic treatment into distinct stages: initial protease treatment for protein hydrolysis, followed by peptidase treatment for peptide breakdown, and finally transaminase treatment for glutamic acid formation. Each enzyme type is added at specific stages with optimized concentrations, allowing systematic control over glutamic acid content while managing process complexity
Solution Approach 2:
The patent performs preliminary yeast cell activation and partial hydrolysis before the main enzymatic treatment. Yeast cells are pre-treated with controlled autolysis and pH adjustment to prepare the substrate for subsequent enzyme additions, ensuring optimal conditions for glutamic acid production from the outset rather than requiring multiple corrective adjustments
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 method results in a yeast extract with a glutamic acid content of over 10%, offering improved flavor enhancement and suitability for large-scale commercial production, while maintaining a natural and cost-effective process.
Implementation Method 1
adding protease and glutamine transaminase to perform autolytic enzymolysis
Implementation Method 2
autolytic enzymolysis with papain and glutamine transaminase
Implementation Method 3
raising the temperature to 60°C and performing centrifugation
Implementation Method 4
obtaining said yeast extract after sterilization, concentration and spray drying
Data Source
AI summary
Yeast extract and producing method thereof are provided. The yeast extract is produced from Saccharomyces cerevisiae CCTCC No: M205130. and the glutamic acid content of the yeast extract is higher than 10%. The producing method can be used for producing yeast extract on a large scale, wherein the glutamic acid content of the yeast extract is higher than 10%.