Yeast Extract Peptide Ratio via Enzymatic Hydrolysis
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Solution Overview
Problem
Existing yeast extract production methods do not achieve a sufficient peptide ratio, which is crucial for enhancing the value of yeast extracts and promoting the production of lactic acid bacteria.
Innovation Solution
A method involving the use of proteases and/or glutaminases, specifically from the genera Bacillus, Geobacillus, and Rhizopus, to act on yeast, optimizing conditions such as pH and temperature to enhance the peptide ratio and promote lactic acid bacteria production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional yeast extract production methods are used, then production cost and process simplicity are maintained, but the peptide ratio in the obtained yeast extract is insufficient
Solution Approach 1:
The patent applies parameter changes by optimizing pH conditions (pH 7.0-9.0 for neutral/alkaline proteases or pH 3.0-6.0 for acidic proteases) and temperature conditions (40-70°C for neutral/alkaline proteases or 30-50°C for acidic proteases) during the enzymatic treatment step. These parameter optimizations enable the protease to effectively increase the peptide ratio in yeast extract while maintaining process feasibility
Solution Approach 2:
The patent introduces protease as an intermediary substance to mediate the conversion of yeast proteins into peptides. By adding protease (derived from Bacillus, Geobacillus, or Rhizopus) to the yeast extract system, the enzyme catalyzes the breakdown of proteins into peptides, thereby achieving the desired high peptide ratio without directly modifying the yeast itself
2Quantity of substance
If protease treatment is applied to increase peptide ratio, then functional peptide content is improved, but additional process steps and enzyme cost are incurred
Solution Approach 1:
The patent applies preliminary action by performing enzymatic treatment with protease before the final extraction and concentration steps. This preliminary proteolytic action ensures that peptides are generated early in the process, allowing subsequent steps to focus on separation and concentration, thereby improving overall production efficiency despite the added enzyme step
Solution Approach 2:
The patent optimizes reaction parameters including pH (7.0-9.0 for neutral/alkaline proteases or 3.0-6.0 for acidic proteases), temperature (40-70°C for neutral/alkaline proteases or 30-50°C for acidic proteases), and reaction time (1-24 hours) to maximize peptide generation efficiency. These parameter optimizations ensure high peptide conversion rates, improving productivity despite the additional enzymatic step
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 effectively increases the peptide ratio in yeast extracts and enhances their ability to promote the production of lactic acid bacteria, thereby improving the nutritional value and functional properties of the yeast extracts.
Implementation Method 1
causing a protease and/or a glutaminase to act on yeast, the protease being selected from the group consisting of a protease derived from the genus Bacillus, a protease derived from the genus Geobacillus, and a protease derived from the genus Rhizopus
Data Source
AI summary
The purpose of the present invention is to provide a method for producing a yeast extract having a high peptide ratio. This yeast extract production method includes a step for causing a protease and/or a glutaminase to act on yeast, said protease being selected from the group consisting of proteases derived from the genus Bacillus, proteases derived from the genus Geobacillus, and proteases derived from the genus Rhizopus, and makes it possible to produce a yeast extract having a high peptide ratio.