Yeast Mannoprotein Extraction via High-Temperature Pyrolysis and Membrane Separation
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Solution Overview
Problem
Current methods for preparing yeast mannoprotein, such as pyrolysis and enzyme extraction, face challenges including high protein co-extraction, low yield, and adverse effects on wine due to high molecular weight proteins and polysaccharides in the product, which affect the stabilization of tartar and overall wine quality.
Innovation Solution
A method involving high-temperature and high-pH treatment of yeast cell walls, followed by protease treatment, low-temperature precipitation, membrane separation with specific molecular weight cutoff, and vacuum concentration to isolate yeast mannoprotein, reducing protein and polysaccharide contamination and enhancing product purity and efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If pyrolysis method is used to extract mannoprotein from yeast cell wall, then extraction efficiency is improved, but high molecular weight proteins and polysaccharides are co-extracted causing adverse effects on wine quality
Solution Approach 1:
The extraction process is divided into multiple sequential steps: pyrolysis treatment, protease treatment, low-temperature precipitation, and membrane separation. Each step targets specific components, progressively separating mannoprotein from proteins and polysaccharides to achieve high purity while maintaining extraction efficiency
Solution Approach 2:
The patent employs parameter changes at each stage: adjusting pH to 7.0-10.0 and temperature to 80-135°C for pyrolysis, then adjusting to 30-70°C for protease treatment, followed by low-temperature precipitation at 0-20°C. These parameter variations optimize extraction while enabling selective separation of contaminants
2Object-generated harmful factors
If enzyme extraction method is used to prepare yeast mannoprotein, then protein contamination is reduced, but yield is lower due to incomplete cell wall degradation
Solution Approach 1:
The patent merges pyrolysis treatment with enzymatic treatment in a sequential process. The pyrolysis step initially degrades the cell wall structure to increase accessibility, followed by protease treatment that specifically targets and removes proteins. This combination achieves both complete cell wall degradation and selective protein removal, resolving the contradiction between yield and purity
3Stability of the object's composition
If high temperature treatment is applied to yeast cell wall, then cell wall structure is degraded effectively, but processing time is extended
Solution Approach 1:
The patent applies preliminary high-temperature pyrolysis treatment to the yeast cell wall before enzymatic treatment. This preliminary action degrades the cell wall structure and increases porosity, making subsequent protease treatment more efficient and reducing the overall processing time despite the initial time investment
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
This method effectively reduces protein and polysaccharide contamination, improving the stability of tartar in wine, simplifying the process, and reducing costs by shortening pyrolysis time, while ensuring the desired molecular weight and composition of yeast mannoprotein for optimal wine stabilization and taste enhancement.
Implementation Method 1
heat-treating yeast buffer solution with pH of 7 at high temperature to obtain the product
Implementation Method 2
Pyrolysis: the method is common, and comprises heat-treating yeast buffer solution with pH of 7 at high temperature
Implementation Method 3
Enzymolysis: the yeast get the cell wall is usually degraded with β -1,3-glucanase to get the product of yeast mannoprotein
Implementation Method 4
precipitating at low temperature: the supernatant obtained in step 2) is cooled with ice water to a low temperature of 0-20°C
Implementation Method 5
membrane separating: the supernatant obtained in step 3) is membrane separated with a membrane having molecular weight cut-off (MWCo) of 200-400 kD
Implementation Method 6
spray drying to obtain the yeast mannoprotein product
Data Source
AI summary
A method for preparing yeast mannoprotein product, includes the following steps: treating yeast cell wall at pH of 7.0-10.0 and temperature of 80-135°C; treating yeast cell wall with alkaline protease at temperature of 30-70°C, centrifuging to collect supernatant; keeping the supernatant at a low temperature of 0-20°C for 1-20 hours, centrifuging to remove the precipitate, separating the obtained supernatant by using membrane, collecting and spray drying the filtrate to obtain yeast mannoprotein product.