CN103082081A - Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof - Google Patents
Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a yeast protein and a preparation method thereof, a food prepared from the protein as a raw material and a preparation method thereof. The yeast protein comprises by weight, 50-80% of a protein, carbohydrate, fat, 0.1-1.5% of nucleic acid, moisture and ash. The preparation method of the yeast protein is as below: low nucleic acid yeast is used as a raw material, and subjected to processes comprising superfine grinding treatment, enzymatic hydrolysis, alkali treatment, acid precipitation, centrifugation, washing and spray drying. The food containing the yeast protein comprises the following raw materials by weight: 20-80% of a soybean protein, 1-40% of the yeast protein, and 1-40% of a whey protein. The food is prepared by steps of component mixing, granulation, drying, sieving and packaging. The food is an excellent protein nutrition, and has high protein biological utilization rate; and the protein has acid amino composition ratio quite similar to that of human body, and is a high-quality protein and suitable for body absorption.
Description
Technical field
The present invention relates to a kind of Yeast protein and method for making thereof, the food take this albumen as raw material and method for making thereof.
Background technology
Protein is a class organic compound of chemical constitution complexity, is the necessary nutrient of human body.Protein is the important component that consists of body tissue, organ, and the protein in human body is being constantly updated all the time, only has the enough protein of absorption just can keep body protein and upgrades.Food yeast contains rich in protein, and its amino acid composition and human body are very approaching, is a kind of source of high-quality protein.But direct food yeast, the protein digestibility in yeast is 84%, and bioavailability only has 66%, and out protein digestibility and bioavailability all have significant improvement as general's Protein Extraction wherein.
Yet beer yeast albumen powder product in prior art, its raw material are mainly beer yeast slurries after production beer, and after processing through debitterize, self-dissolving is processed, and then drying obtains.This technique need to be collected each batch beer mud, then focuses on, and therefore exists a raw material holding time long, the problem of difficult quality guarantee.The major advantage of this technique is to reduce the pollution of beer yeast slurry, but its product is generally used as fodder, seldom can accomplish to be fit to the people and replenish the protein requirement.
Summary of the invention
Do not have at present a kind of can be for the Yeast protein of absorption of human body, and have the characteristics of low nucleic acid.Yeast protein take low nucleic acid yeast as a suitable absorption of human body of development of raw materials has wide market prospects.
The present invention relates to a kind of Yeast protein, comprise following component: protein, carbohydrate, fat, nucleic acid, moisture, ash content; Wherein, the percentage meter, contain protein 50～80% by weight, contains nucleic acid 0.1～1.5%.Protein content is preferred 65～80%, and more preferably 70～80%, most preferably 80%.Nucleic acid content is preferred 0.1～1%, and more preferably 0.1～0.5%, most preferably 0.1%.Wherein, surplus is carbohydrate, fat, and moisture, ash content, these components and protein, nucleic acid are added up and are equaled 100%.
Need to prove, the moisture that Yeast protein of the present invention is contained and ash content are all micro constitutent, in addition, also may have the compositions such as trace mineral from yeast in Yeast protein, and above composition does not all affect the performance as food-grade yeast albumen.
Preferably, count by weight, Yeast protein comprises following component: protein 80.0, nucleic acid 0.1, carbohydrate 5.0, fat 5.0, moisture 4.9, ash content 5.0.
The production method of described Yeast protein, (protein 45～55%, nucleic acid is less than 1%, carbohydrate 10～30% with low nucleic acid yeast, fat 5～30%) be raw material, process enzymolysis, alkali treatment through ultramicro grinding, acid is heavy, and is centrifugal, and washing obtains after the PROCESS FOR TREATMENT such as spray-drying.
Because preparation Yeast protein raw material used is all food-grade, therefore, resulting Yeast protein is food-grade.
Concrete, the preparation method's of Yeast protein of the present invention concrete steps are:
(1) ultramicro grinding is processed: will hang down nucleic acid yeast and be made into 1～15% solution after ultramicro grinding, and preferred 5～10%, most preferably 8%;
(2) enzymolysis: transfer pH=4.8～7.5, preferred 5～6, most preferably 5.5, add the 1,4 beta-glucanase that accounts for low nucleic acid yeast 0.1～1%, preferred 0.5～0.8%, most preferably 0.7%, carry out heat treated, temperature is 50～55 ℃, preferred 52～55 ℃, and most preferably 54 ℃, be incubated 5～15 hours, preferred 10～14 hours, most preferably 12 hours, preferred heating water bath;
(3) alkali treatment: transfer pH=9～12.5, preferred pH=10～12, most preferably pH=11, carry out heat treated, 50～60 ℃ of temperature, most preferably 55 ℃, are incubated 0.5～3 hour by preferred 50～55 ℃, preferred 1～2 hour, most preferably 1.5 hours, preferred heating water bath;
(4) acid is heavy: Separation of Solid and Liquid, and preferred centrifugation is got supernatant and is transferred pH=4.2～4.5 with hydrochloric acid, preferred pH=4.2～4.3, most preferably pH=4.2, cooling standing to room temperature, cooling standing 1～5 hour of preferred available frozen water, preferred 1～2 hour, most preferably 1.5 hours;
(5) separation, washing, the dry processing: Separation of Solid and Liquid, the gained solid is washed in preferred centrifugation, and it is carried out drying, and preferably spray drying obtains the Yeast protein product.
The invention still further relates to and a kind ofly form food take this Yeast protein as Raw material processing, it is characterized in that, made by the raw material that comprises following component: the percentage by weight of Yeast protein is 1～40%, and the percentage by weight of soybean protein is 20～80%, and the percentage by weight of lactalbumin is 1～40%; The percentage by weight of preferred yeast albumen is 20～40%, and the percentage by weight of soybean protein is 40～60%, and the percentage by weight of lactalbumin is 10～30%; More preferably Yeast protein 30%, soyabean protein powder 50%, lactalbumin 20%.
Preferably, protein food of the present invention can also add and comprise additive or auxiliary material, improves mouthfeel, perhaps regulates nutritional labeling, vegetable fat powder for example, Soybean Peptide, one or any combination in the group that Sucralose forms.By weight percentage, add the content of each composition to be preferably: vegetable fat powder 5～15%, preferred 5～10%; Soybean Peptide 1～10%, preferred 3～7%; Sucralose 0.01～0.15%, preferred 0.05～0.1%.
Count by weight, protein food of the present invention is made by the raw material that comprises following component: 46.92 parts of soybean proteins, 30 parts of Yeast proteins, 10 parts of lactalbumins, 8 parts of vegetable fat powders, 5 parts of Soybean Peptide, 0.08 part of Sucralose.
Containing its protein of Yeast protein food in the present invention is mainly to derive from Yeast protein, lactalbumin, soybean protein.In this Protein in Food amino acid composition and human body protein, the amino acid composition is very approaching, is suitable for absorption of human body.Mainly because the result of these three kinds of protein complementations.Yeast protein is a kind of bioprotein, and soybean protein is a kind of vegetable protein, and lactalbumin is a kind of animal protein, and its kind is far away, and complementary effect is better.
Preferably, protein food of the present invention can also comprise that percentage by weight is 5～20% spirulina, as replenishing of a kind of albumen, can obtain better Protein intake effect.
The invention still further relates to the preparation method of protein food, comprise the following steps: take described raw material by formula, then mixing, granulation, drying filter and get final product.
The invention still further relates to the application that the described protein food that contains Yeast protein is used for the protein supplements of human body.
This protein food is take animal protein (lactalbumin), vegetable protein (soybean protein), bioprotein (Yeast protein) as the main protein source, is a to replenish protein as the food of purpose.Said composition Amino Acids in Proteins proportion of composing and human body are very approaching, it is a kind of high-quality protein, be fit to very much absorption of human body, its gal4 amino acid is proofreaied and correct and scored is that 1.00 (gal4 amino acid is proofreaied and correct and scored, and is called for short PDCAAS, international food and agricultural organization, whether the ratio of contained essential amino acid in protein is met the evaluation of human body needs ratio, can estimate the digested ratio of a kind of protein, highest score is 1, namely can 100% be absorbed by the body).This protein product can be used as the raw material of food of diabetic's additional protein, the danger that does not perhaps produce gout as common Protein intake source.
Yeast protein is a kind of raw-food material that extracts from yeast, due to the problem that has solved nucleic acid, therefore is fit to very much the needs that human body replenishes protein.Also there is no real Yeast protein before this, mostly is directly to eat brewer's yeast, and brewer's yeast protein is not through what extract, be difficult to be absorbed by the people, and nucleic acid is high, easily causes gout.
The specific embodiment
Below elaborate advantage of the present invention by specific embodiment, but should not be construed as limiting the scope of the invention.
In the source of test apparatus used in following test and raw material as shown in following table 1 and 2:
Table 1
| The instrument title | The instrument model | Manufacturing firm |
| Micronizer | BM100B | Jinan times power crushing technology Engineering Co., Ltd |
| Centrifugal separator | 3-15 | Germany Sigma company |
| Spray dryer | SD-1000 | EYELA |
| Thermostat water bath | HWS24 | The horizontal Science and Technology Ltd. in Shanghai one |
| One-step-granulating method | FL120 | The Far East, Shanghai pharmaceutical machine equipment Co., Ltd |
| Standard screen | 20 orders | The new mechanical Co., Ltd of Xinxiang City's Condar |
Table 2
One, the preparation of Yeast protein
Embodiment 1-1
Take the low nucleic acid yeast of Angel Yeast Co.,Ltd as raw material, through extracting protein, obtain a kind of water-soluble yeast albumen.Its technique is as follows:
(1) ultramicro grinding is processed: will hang down and get 1000g after nucleic acid yeast is pulverized through micronizer, and be made into the solution of weight percent concentration 15% with running water;
(2) enzymolysis: transfer pH4.8 with 0.1mol/L hydrochloric acid, add 1,4 beta-glucanase and be low nucleic acid yeast weight 0.1%, insulation is 5 hours in 50 ℃ of thermostat water baths;
(3) alkali treatment: transferring pH with 0.1mol/L NaOH is 9, and is incubated 0.5 hour in 50 ℃ of thermostat water baths;
(4) acid is heavy: then centrifugal filtering liquid is transferred pH=4.5, cooling standing 1 hour with the hydrochloric acid of the 0.1mol/L that configures;
(5) separation, washing, the dry processing: centrifugation, after washing of precipitate, spray-drying obtains protein extract.
Its product records and contains protein 50.0% by analysis, nucleic acid 1.0%, carbohydrate 20.0%, fat 20.0%, moisture 3.1%, the Yeast protein 710g of ash content 5.9%.
Embodiment 1-2
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-3
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-4
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-5
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-6
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-7
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-8
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-9
Test according to following table 3, the order of step is consistent with embodiment 1-1.
Embodiment 1-10
Test according to following table 3, the order of step is consistent with embodiment 1-1.
The test data of above embodiment sees the following form 3:
Two, Yeast protein composition detection and effect test
1. composition detection
Method as follows is adopted in the detection of each composition of above-described embodiment 1-1～embodiment 1-10 gained Yeast protein product:
Protein content
Assay method uses usual way---micro-Kai Shi (Kjeldahl) nitriding in prior art.
Nucleic acid content
Assay method uses usual way---ultraviolet spectrophotometry in prior art.
Fat content
Assay method uses usual way---the Near-Infrared Absorption Method of stipulating in GB/T 24870-2010 in prior art.
Moisture
The mensuration of ash content in GB 5009.4-2010 food security national standard food.
Content of ashes
The mensuration of moisture in GB 5009.3-2010 food security national standard food.
Carbohydrate content
Outside isolating protein, fat, nucleic acid and carbohydrate in the Yeast protein product, the mineral matter etc. that only contains extremely trace does not affect the material of its character, so adopts for the content of carbohydrate in each embodiment and subtract poor method and calculate, namely
Total percentage composition of the percentage composition=100%-of carbohydrate (fat+protein+nucleic acid+moisture+ash content).
2. effect test
The effect test method of the Yeast protein product of above-described embodiment 1-1～embodiment 1-10 gained adopts following method:
The mensuration of absorptivity
Select 20 of Wistar rats, male, body weight 40～60g.With experimental animal fasting 12 hours, freely drink water, feed rat with each embodiment gained yeast albumen powder, collect its ight soil.By analyzing the protein in ight soil, can calculate its absorptivity (adopting the formula of following absorptivity to calculate) with protein in feed.Again the absorptivity of all test rats is averaged, obtain the average absorption rate of this primary yeast protein product.
Absorptivity=(total protein in feed yeast albumen powder total amount-ight soil)/feed yeast albumen powder total amount * 100%
Amino acid is proofreaied and correct the mensuration of score
Calculate by the formal announcement of FAO (Food and Agriculture Organization of the United Nation) and WHO expert committee and the method for recommendation.
Method for measuring components and effect test measurement result and each component ratio of product are as shown in table 4 below:
As can be seen from the above table, the amino acid of all Yeast protein products that the embodiment of the present invention makes score is 1.00, and as a kind of new Yeast protein, and its protein level has reached the level of soybean protein isolate, Egg-white, lactoprotein.Wherein, the size of absorptivity is determined by the content of protein basically, embodiment 1-3,1-4,1-7 are preferred scheme, namely when protein content greater than 65% the time, absorptivity is significantly improved; Embodiment 1-2,1-3,1-5,1-9,1-10 is preferred scheme, namely when protein content greater than 70% the time, the raising of absorptivity is more obvious, and can affect the content of uric acid in body due to nucleic acid content, bind nucleic acid content, generally speaking, embodiment 1-8 is most preferred scheme.
Three, contain the preparation of the protein food of Yeast protein
Embodiment 2-1
Take soybean protein 80kg; embodiment 1-8 gained Yeast protein 19kg; lactalbumin 1kg; adding percetage by weight that 100ml prepares is that 20% ethanol (food-grade) is made adhesive, crosses 20 mesh sieves (850 microns) after one-step-granulating method mixing, granulation, drying, packing forms.
Embodiment 2-2
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-3
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-4
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-5
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-6
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-7
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-8
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-9
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-10
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-11
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-12
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-13
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-14
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-15
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-16
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Embodiment 2-17
Test according to following table 5, the order of step is consistent with embodiment 2-1.
Above-described embodiment carries out mixing granulation according to the ratio of following table 5.
Prepared the Yeast protein product of food-grade by above embodiment, and the protein food that contains Yeast protein, these products are low owing to possessing nucleic acid, and in additional needed by human body albumen, do not produce the danger of gout, realized technical breakthrough.
This Yeast protein food can be used as the nutritional supplementation that protein supplements is used for human body.
Contrast about prior art
Present truly Yeast protein not also in prior art, and just with beer yeast slurry after debitterize is processed as a supplement protein product sell, be mainly used as fodder.
Four, the effect test of protein food
by measuring relatively each embodiment of Amino Acid Absorption rate, described assay method is with the method for measuring aforementioned Yeast protein, by measurement result, can find out, the size of absorptivity depends primarily on the total content of protein, wherein more preferably embodiment is embodiment 2-9, 2-10, 2-11, 2-12, 2-13, 2-17, preferred embodiment is embodiment 2-1, 2-2, 2-3, 2-4, 2-5, 2-6, 2-7, yet from absorptivity, consider the high problem of cost compare of lactalbumin, and primary raw material of the present invention is Yeast protein, wherein most preferred scheme is embodiment 2-3.
Due to the present invention prepared be protein food for the people, taste is very important factor, relatively draw according to embodiment, add the taste of the product of additive Sucralose, vegetable fat powder or Soybean Peptide to be more prone to allow the people accept, nutrition is also more balanced, wherein, considering rear most preferred scheme is embodiment 2-11.
In addition, embodiment 2-17 compares with embodiment 2-5, although protein content does not almost have difference, but owing to having added spirulina, the even a little higher than embodiment 2-5 of its absorptivity analyzes its reason and should be, add spirulina can increase kinds of protein in protein food, complementary effect is better.
Correct integration and be 1 due to the amino acid of the material protein of above-mentioned protein food, it is also 1 that the amino acid of this protein food is corrected integration.And existing protein food mainly is comprised of lactalbumin and/or soybean protein, and its protein content is 80%, is 1 although amino acid is proofreaied and correct score, and mouthfeel is good, easily accepted by client, and conduct contains the product of Yeast protein, and is not easy to produce gout.
Claims (12)
1. a Yeast protein, is characterized in that, comprises following component: protein, carbohydrate, fat, nucleic acid, moisture, ash content; Wherein, the percentage meter, contain protein 50～80% by weight, contains nucleic acid 0.1～1.5%.
2. Yeast protein as claimed in claim 1, is characterized in that, protein content 65～80%, more preferably 70～80%, most preferably 80%.
3. Yeast protein as claimed in claim 1, is characterized in that, nucleic acid content 0.1～1%, more preferably 0.1～0.5%, most preferably 0.1%.
4. Yeast protein as claimed in claim 1, is characterized in that, meter, comprise following component: 80.0 parts, protein, 0.1 part of nucleic acid, 5.0 parts, carbohydrate, 5.0 parts, fat, 4.9 parts of moisture, 5.0 parts of ash contents by weight.
5. as the preparation method of the described Yeast protein of claim 1-4 any one, it is characterized in that, take low nucleic acid yeast as raw material, process through ultramicro grinding, enzymolysis, alkali treatment, acid is heavy, Separation of Solid and Liquid, washing obtains after dry the processing.
6. the preparation method of Yeast protein as claimed in claim 5, is characterized in that, concrete steps are:
(1) ultramicro grinding is processed: will hang down nucleic acid yeast and be made into 1～15% solution after ultramicro grinding, and preferred 5～10%, most preferably 8%;
(2) enzymolysis: transfer pH=4.8～7.5, preferred 5～6, most preferably 5.5, add the 1,4 beta-glucanase that accounts for low nucleic acid yeast 0.1～1%, preferred 0.5～0.8%, most preferably 0.7%, carry out heat treated, temperature is 50～55 ℃, preferred 52～55 ℃, most preferably 54 ℃, be incubated 5～15 hours, preferred 10～14 hours, most preferably 12 hours;
(3) alkali treatment: transfer pH=9～12.5, preferred pH=10～12, most preferably pH=11, carry out heat treated, and temperature is 50～60 ℃, preferred 50～55 ℃, most preferably 55 ℃, be incubated 0.5～3 hour, preferred 1～2 hour, most preferably 1.5 hours;
(4) acid is heavy: Separation of Solid and Liquid, and get supernatant and transfer pH=4.2～4.5 with hydrochloric acid, preferred pH=4.2～4.3, most preferably pH=4.2, cooling standing to room temperature;
(5) Separation of Solid and Liquid, washing, the dry processing: Separation of Solid and Liquid, then washing gained solid carries out drying to it, obtains the Yeast protein product.
7. protein food that comprises as the described Yeast protein of claim 1～6, it is characterized in that, made by the raw material that comprises following component: the percentage by weight of Yeast protein is 1～40%, and the percentage by weight of soybean protein is 20～80%, and the percentage by weight of lactalbumin is 1～40%; The percentage by weight of preferred yeast albumen is 20～40%, and the percentage by weight of soybean protein is 40～60%, and the percentage by weight of lactalbumin is 10～30%; More preferably Yeast protein 30%, soyabean protein powder 50%, lactalbumin 20%.
8. protein food as claimed in claim 7, is characterized in that, also comprises additive or auxiliary material, preferred vegetable fat powder, Soybean Peptide, one or any combination in the group that Sucralose forms, by weight percentage, add the content of each composition to be preferably: vegetable fat powder 5～15%, preferred 5～10%; Soybean Peptide 1～10%, preferred 3～7%; Sucralose 0.01～0.15%, preferred 0.05～0.1%.
9. protein food as claimed in claim 8, is characterized in that, meter, made by the raw material that comprises following component: 46.92 parts of soybean proteins, 30 parts of Yeast proteins, 10 parts of lactalbumins, 8 parts of vegetable fat powders, 5 parts of Soybean Peptide, 0.08 part of Sucralose by weight.
10. protein food as claimed in claim 7 or 8, is characterized in that, comprises that also percentage by weight is 5～20% spirulina.
11. protein food as described in claim 7～10 any one is as the application of the protein supplements that is used for human body.
12. the preparation method as the described protein food of claim 7～10 any one is characterized in that, comprises the following steps: take described raw material by described proportioning, then mixing, granulation, drying filter and get final product.
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| CN107752045A (en) * | 2016-08-23 | 2018-03-06 | 安琪酵母股份有限公司 | A kind of composition containing protein, food and its preparation method and application |
| CN107969707A (en) * | 2017-11-28 | 2018-05-01 | 夏志君 | Its yeast nucleic acid protein is most suitable for designed for old people after yeast protein is processed |
| CN109043203A (en) * | 2018-10-23 | 2018-12-21 | 宣城市福贝宠物食品有限公司 | Yeast protein composite cat food and preparation method thereof |
| CN109198156A (en) * | 2017-06-30 | 2019-01-15 | 安琪酵母股份有限公司 | Yeast protein and its preparation method and application |
| WO2023093672A1 (en) * | 2021-11-26 | 2023-06-01 | 安琪酵母股份有限公司 | Yeast protein, composition thereof, preparation method therefor, and use of yeast protein and composition |
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