Yeast Extract Production Using Specific Proteases
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Solution Overview
Problem
Current methods for producing yeast extract result in high turbidity, making concentration and separation difficult, and existing proteases are not efficient enough to achieve high yield with low turbidity and high protein content.
Innovation Solution
Using proteases with at least 50% identity to SEQ ID NO: 1, such as those derived from Nocardiopsis sp. NRRL 18262, for protein hydrolysis in yeast extraction, which includes adjusting pH and temperature conditions and incorporating exogenous proteases for enhanced protein breakdown.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional proteases are used for protein hydrolysis in yeast extract production, then protein breakdown occurs, but the resulting yeast extract has high turbidity making concentration and separation difficult
Solution Approach 1:
The patent applies parameter changes by optimizing pH conditions (maintaining pH 7.0-9.0, preferably pH 8.0-9.0) and temperature (50-70°C, preferably 55-65°C) during protease treatment to achieve low turbidity. The specific parameter combination creates optimal conditions for the protease to break down proteins into soluble peptides while preventing formation of turbid precipitates, thus resolving the contradiction between manufacturing precision and ease of manufacture
Solution Approach 2:
The patent uses an intermediary approach by adding exogenous protease as a mediator to facilitate protein hydrolysis. The protease acts as an intermediate agent that converts insoluble yeast proteins into soluble peptides and amino acids, which remain in solution and do not cause turbidity. This intermediary enzymatic action enables both low turbidity and easy separation/concentration
2Productivity
If existing proteases are used for protein hydrolysis, then some protein breakdown occurs, but the yield is not high enough and product economy is poor
Solution Approach 1:
The patent achieves high productivity with poor quantity of enzyme protein by optimizing parameters: using low enzyme-to-substrate ratios (0.01-0.5% w/w, preferably 0.05-0.2%), maintaining pH 7.0-9.0 (preferably 8.0-9.0), and temperature 50-70°C (preferably 55-65°C) for extended periods (1-48 hours, preferably 12-30 hours). These parameter combinations maximize the catalytic efficiency of the protease, enabling high yield with minimal enzyme protein input
Solution Approach 2:
The patent applies continuity of useful action by maintaining optimal pH and temperature conditions throughout the extended incubation period (1-48 hours). The protease continues to hydrolyze proteins continuously under these sustained optimal conditions, progressively breaking down more protein substrates into soluble products. This continuous enzymatic action under optimized parameters achieves high cumulative yield with efficient use of enzyme protein
3Manufacturing precision
If conventional methods are used for yeast extract production, then protein breakdown occurs, but the protein content of total dry solids is low indicating low purity
Solution Approach 1:
The patent achieves high purity with high protein content by optimizing parameters: pH 7.0-9.0 (preferably 8.0-9.0) and temperature 50-70°C (preferably 55-65°C) during protease treatment. These parameters selectively favor proteolytic activity while minimizing non-specific degradation and formation of non-protein contaminants. The controlled parameter regime ensures that the majority of hydrolyzed material remains as protein/peptides, achieving high protein content in total dry solids
Solution Approach 2:
The protease acts as an intermediary that selectively breaks down proteins into soluble peptides and amino acids while leaving other yeast components intact. This selective enzymatic action, mediated by the protease under optimized pH and temperature conditions, enriches the extract in protein content relative to other solids, thereby achieving high purity as measured by protein content of total dry solids
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
Achieves high yield with very low turbidity and high protein content in the yeast extract, improving product economy and purity by efficiently breaking down yeast proteins with specific proteases.
Implementation Method 1
adding to yeast comprising protein a protease having at least 50% identity to SEQ ID NO: 1; and incubating so as to hydrolyse the protein
Data Source
AI summary
The present invention relates to a method for producing a yeast extract using an exogenous protease.