CN103923944A - Preparation method of yeast extract - Google Patents
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Abstract
The invention discloses a preparation method of a yeast extract. N-PNGase F is selected and used in the preparation method. The preparation method comprises the following steps: (1) adding 50mM of a sodium phosphate buffer solution with the pH value of 7-8 into 19g-21g of yeast paste to make up the volume to be 100ml; suspending the yeast paste in the sodium phosphate buffer solution to obtain a yeast solution; and (2) adding 0.5g-1.0g of N-PNGase F into the yeast solution, enzymatically hydrolyzing at the speed of 120-180rpm and the temperature of 36.5-37.5 DEG C for 16-24 hours, adding 0.8g-1.2g of sodium chloride, adjusting the pH value to be 6.0, autolyzing at the constant temperature of 45-55 DEG C for 18-28 hours, performing enzyme deactivation, centrifuging at the speed of 3,500-4,000rpm for 13-17 minutes, collecting supernatant liquid, and drying to the constant weight at 105 DEG C to obtain the yeast extract.
Description
Technical field
The present invention relates to a kind of raising and prepare the method for yeast extract yield.
Background technology
Yeast extract is that to take yeast cell (as cereuisiae fermentum, yeast saccharomyces cerevisiae and Candida utilis etc.) be raw material, adopt biotechnology, protein in yeast cell, nucleic acid are refined to the product forming through techniques such as self-dissolving, separation, vacuum concentration, spraying are dried, contain rich in protein, amino acid, polypeptide, Nucleotide, vitamin B group, somatomedin, trace element etc.Yeast extract is used as the growth medium that a kind of non-animal source product is widely used in bacterium and fungi, and in the serum-free medium of Mammals and insect cell, in other numerous culture medium prescriptions, be used as in addition the nutrition source of water soluble vitamin biology, amino acid, peptide and carbohydrate.These substratum are widely used in biochemical cultivation and field of biological pharmacy, have very high added value of product.In food-processing industry, yeast extract is a kind of trophicity multifunctional natural tasty agents and flavour enhancer of international popular.
In the production technique of yeast extract, yeast broken wall is a crucial step, and it directly determines quality and the yield of product.Yeast wall-breaking method mainly contains at present:
(1) autolysis method, utilizes the comprehensive action of the various enzymes (proteolytic enzyme, nuclease, glycosylhydrolase etc.) that yeast thalline contains itself to decompose cell walls, the hydrolysis of yeast body inner macromolecule material is become to solubility small-molecule substance simultaneously.Due to saccharomycetic cell wall thickness, the time that self-dissolving need to be longer, and yield is low.
(2) enzymolysis process, outside the various enzymes that contain, then adds exogenous protease separately at yeast self, makes yeast discharge internal substance and resolve into small molecules carbohydrate, amino acid, peptide class etc., and the yeast extract quality that enzymolysis process obtains is better, but cost is very high.
(3) acid hydrolyzation, take dry yeast as raw material, with hydrochloric acid or sulfuric acid, decompose.The advantage of acid hydrolyzation is that extract yield is high, total free aminoacids amount is large, yet salts contg is high, aftertreatment cost is high, pollution level is large, substantially no longer adopts now.
Different from the structure of most bacteriums and zooblast, yeast cell surface has tough and tensile thick cell walls, and its main component is dextran and mannosans.Saccharomycetic thick cell walls is to cause the low greatest factor of self-dissolving broken wall yield.At present How to choose external source wall breaking enzyme is decomposed to cell walls raising yield and carried out a large amount of research, there is report to use (1-3), (1-6) dextranase (glucanase), mannase (mannase), with kitanase effectively broken wall improve the yield of yeast extract, and use the thiol proteinase from plant, papoid particularly, broken wall improves yield (Boonraeng effectively, S., P.Foo-trakul, W.Kanlayakrit and C.Chetanachitra, 2000.Effects of chemical, biohemical and physical treatments on the kinetics and on the role of some endogenous enzymes action of baker ' syeast lysis for food-grade YE production.Kasetsart J.Nat.Sci., 34:270-278
Conway,J.,H.Gaurdeau?and?C.P.Champagne,2001.The?effect?of?the?addition?of?proteases?and?glucanases?during?yeast?autolysis?on?the?production?and?properties?of?Yes.Can?J.Microbiol.,47:18-24.）。
From the thiol proteinase of plant, for example papoid, cannot use recombination engineering Expression product at present, can only from pawpaw, extract acquisition, and price is very high, takies a large amount of farmland plantings, wastes natural resources.
When using papoid, its corresponding processing step and processing parameter are as follows: the sodium citrate buffer solution that yeast slurry is suspended in to 50mM pH5.5, be made into 20% yeast juice, add 1.0% papoid, at 45 ℃, 150rpm enzymolysis 20 hours, then 90 ℃ of heating enzyme that goes out is lived 20 minutes, and centrifugal 15 minutes of 3800rpm, collects supernatant liquor, be dried to constant weight in 105 ℃, obtain yeast extract.Product yield (%) is: 86.3%; Total nitrogen (%) is: 10.6%; Amino nitrogen (%): 4.7%.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of a kind of technique yeast extract succinct, with low cost.
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method of yeast extract, select N mono-PNGase F F, carry out successively following steps:
1), 19～21g(is preferably to 20g) yeast slurry with the sodium phosphate buffer of the pH7-8 of 50mM, be settled to 100ml; Yeast slurry is suspended in described sodium phosphate buffer, obtains yeast juice (that is, be 19～21% yeast juice);
2) N mono-PNGase F F, add 0.5～1.0g(to be preferably 0.5g in above-mentioned yeast juice), in 36.5～37.5 ℃, 120～180rpm enzymolysis 16～24 hours hours (be preferably 37 ℃, 150rpm enzymolysis 20 hours); Then add 0.8～1.2g(to be preferably 1g) sodium-chlor, then adjust after pH to 6.0, in 45～55 ℃ of constant temperature self-dissolvings 18～28 hours; Then the enzyme that goes out is lived, and in centrifugal 13～17 minutes of 3500～4000rpm (being preferably 3800rpm centrifugal 15 minutes), collects supernatant liquor, is dried to constant weight in 105 ℃, obtains yeast extract.
Improvement as the preparation method of yeast extract of the present invention:
In described step 1): the pH of sodium phosphate buffer is 7.5;
Described step 2) in: in 50 ℃ of constant temperature self-dissolvings 20 hours.
Further improvement as the preparation method of yeast extract of the present invention:
Described step 2) the enzyme work of going out is: after constant temperature self-dissolving, in 90 ℃ of enzymes that go out, live 20 minutes.
Remarks explanation: N mono-PNGase F F can be according to the method for having reported (Su YS, Wang SJ, Wang P, Qi QS.2005, High level expression of PNGase F in Escherichia coli and its bioactivities, Sheng Wu Gong Cheng Xue Bao.21,911-5), application recombination engineering expression and purification in coli expression system obtains.
Certainly, N mono-PNGase F F also can obtain by commercial mode.
The sugar chain (N-sugar chain) that the mannosans of yeast cells wall mainly connects from N-cardohydrata-peptide linkage on glycoprotein, in the N-Acetyl-D-glucosamine of sugar chain (GlcNAc) and protein, the amide group of l-asparagine (Asn) is connected to form N-cardohydrata-peptide linkage by covalent linkage.The N-sugar chain majority of yeast cells wall has such core texture: Man10 – 14GlcNAc2-Asn.On the outer chain of core texture, have extra about 50-200 seminose (Man), its long main chain is by forming with α-(1 → 6) key between seminose, has with α-(1 → 2) and α-(1 → 3) key linking number seminose side chain not etc. on main chain.We are expressed as such structure simply the N-sugar chain of yeast cells wall: Man60 – 200GlcNAc2-Asn.
N mono-PNGase F F (PNGase F) is a kind of hydroamidase by the secretion of the Gram-negative bacteria such as meningitis purulence bacillus, and N mono-PNGase F F can be from complete N mono-sugar chain that cuts of glycoprotein, and the asparagine residue of protein is converted into aspartic acid,
Shown in 1:
Formula 1, N mono-PNGase F F can be from complete N mono-sugar chain that cuts of glycoprotein, and cleavage site illustrates with arrow.
N mono-PNGase F F (PNGase F) is a current known unique a kind of hydroamidase of being secreted by Gram-negative bacteria, and it has 314 amino acid, and molecular weight is 35kDa, can act on various sugar chain on protein.The hydroamidase that has a similar action with N mono-PNGase F F, also exist, but their majorities is present in cell in animal or plant as fungi in other kind, be not secreted into extracellular, Main Function is in intracellular glycoprotein, and the sugar chain structure of effect is also different, has certain specificity.These hydroamidases and N mono-PNGase F F do not have homology on gene and protein sequence, and structure is not identical yet.For example N mono-PNGase F (yPng1p) in brewing yeast cell matter has 363 amino acid, and molecular weight is 43kDa, in the degradation process of endocellular sugar albumen, works.And from the N mono-PNGase F A(PNGase A of almond) by molecular weight, being 21kDa and 54kDa, two subunits form, and Main Function is in micromolecular sugared polypeptide.
Remarks explanations: N mono-PNGase F yPng1p and N mono-PNGase F A can according to the method for having reported respectively from yeast saccharomyces cerevisiae and almond purifying obtain (Suzuki T1, Park H, Kitajima K, Lennarz WJ., 1998, Peptides glycosylated in the endoplasmic reticulum of yeast are subsequently deglycosylated by a soluble peptide:N-glycanase activity.J Biol Chem.273,21526-30.; Friedrich ALTMANN1, Katharine PASCHINGER1, Thomas DALIK1and Karola VORAUER, 1998, Characterisation of peptide-N4-(N-acetyl-
-glucosaminyl) asparagine amidase A and its N-glycans Eur.J.Biochem.252,118-123).
N mono-PNGase F F can apply recombinant DNA technology and in intestinal bacteria, obtain great expression production, their sterling also can have been bought from the market, but they are just mainly used in the research and analysis of glycoprotein as a kind of biochemical tools at present, comprise the research of carbohydrate and the de-glycosylation research of glycoprotein etc.Main component dextran and mannosans for yeast cell wall, there is report to use (1-3), (1-6) dextranase (glucanase), mannase (mannase), with kitanase effectively broken wall improve the yield of yeast extract, therefore it has been generally acknowledged that with dextran or mannosans that different enzymes acts on cell walls and cannot effectively improve yield (Boonraeng, S., P.Foo-trakul, W.Kanlayakrit and C.Chetanachitra, 2000.Effects of chemical, biohemical and physical treatments on the kinetics and on the role of some endogenous enzymes action of baker ' s yeast lysis for food-grade YE production.Kasetsart J.Nat.Sci., 34:270-278.Conway,J.,H.Gaurdeau?and?C.P.Champagne,2001.The?effect?of?the?addition?of?proteases?and?glucanases?during?yeast?autolysis?on?the?production?and?properties?of?Yes.Can?J.Microbiol.,47:18-24.）。
N mono-PNGase F F not yet reports the production for yeast extract up to now.N mono-PNGase F F is through experimental verification of the present invention, and it has broken wall effect to yeast cell wall, can improve the production yield of yeast extract.
Remarks explanation: in the de-glycosylation research of glycoprotein, because sugar chain is connected on albumen, technology cannot detect its complicated and diversified structure at present, therefore with N mono-PNGase F F, sugar chain is decomposed from albumen, then separated, detects the structure of sugar chain.In order to improve de-glycosylation efficiency, conventionally require first 100 ℃ of heating to make protein denaturation, then with N mono-PNGase F F, sugar chain is decomposed from albumen.Various sugar chain complexity on albumen are various, different from the sugar chain structure of yeast cell wall.
The main component of yeast cell wall is dextran and mannosans, interconnection on cell walls, in order to keep the nutritive ingredient of yeast extract, and when yeast N mono-PNGase F F broken wall, can not first 100 ℃ of heating yeast.
N mono-PNGase F F can decompose sugar chain effectively from albumen, but does not also report that at present it can decompose the sugar chain of cell walls get off.Therefore, prior art can not provide the present invention to enlighten with technology.
In invention process, contriver had once carried out following experiment:
One, the condition that N mono-PNGase F F enzymolysis is prepared yeast extract is determined.
Experimental technique:
The yeast slurry of 20g is settled to 100ml with the sodium phosphate buffer of the pH6-8 of 50mM; Yeast slurry is suspended in described sodium phosphate buffer, obtains 20% yeast juice;
The N mono-PNGase F F that adds Different Weight in above-mentioned yeast juice 100ml, in 37 ℃, 150rpm enzymolysis different time; Then the sodium-chlor (referred to as adding sodium-chlor to 1% concentration) that adds 1g, then adjust after pH to 6.0, in 50 ℃ of constant temperature self-dissolvings 20 hours with 1M hydrochloric acid; Then the enzyme that goes out is lived (after constant temperature self-dissolving, in 90 ℃ of enzymes that go out, living 20 minutes), and in 3800rpm centrifugal 15 minutes, collect supernatant liquor, be dried to constant weight in 105 ℃, obtain yeast extract.
1, the impact of the concentration of N mono-PNGase F F on yeast extract product yield:
The temperature of 20% yeast juice is controlled to 37 ℃, under the condition of pH7.5, add the N mono-PNGase F F(of 0,0.25,0.5,0.75 and 1% different concns, in the yeast juice of every 100ml, add 0,0.25,0.5,0.75 and the N mono-PNGase F F of 1g), carry out enzymolysis 20 hours.When the addition of N mono-PNGase F F is less than 0.5%, product yield increases clearly, and after addition surpasses 0.5%, the growth of product yield is tending towards relaxing.Therefore the addition of N mono-PNGase F F can be selected between 0.5～1.0%.As shown in Figure 1.
2, the impact of the enzymolysis time of N mono-PNGase F F on yeast extract product yield:
The temperature of 20% yeast juice is controlled to 37 ℃, under the condition of pH7.5, adds 0.5% N mono-PNGase F F, carry out respectively enzymolysis 4～20 hours.Product yield increases along with the prolongation of enzymolysis time, at 16 hours, approaches maximum value, maintains subsequently highest level.Therefore enzymolysis time can be selected 16～24 hours.As shown in Figure 2.
3, the impact of the enzymolysis pH of buffer of N mono-PNGase F F on yeast extract product yield:
By 20% yeast suspension, in the sodium phosphate buffer of pH6.0～8.0, temperature is controlled under the condition of 37 ℃, adds 0.5%N mono-PNGase F F, carries out respectively enzymolysis 20 hours.When pH value is 7.0～8.0, product yield maintains high level, and wherein pH value is 7.5 o'clock, and product yield reaches highest level.As shown in Figure 3.
The present invention has following beneficial effect:
1, the present invention N mono-PNGase F F used can obtain by recombination engineering great expression; Therefore there is the advantage that raw material sources are convenient, reduce costs.
2, yield of the present invention is up to 85%, close with the yield of papoid solution, much larger than the yield of the not enzyme-added yeast autolysis 45% of similarity condition.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 is the product yield comparison diagram of N mono-PNGase F F under Different adding amount;
Fig. 2 is the product yield comparison diagram of N mono-PNGase F F under the different self-dissolving time;
Fig. 3 is the product yield comparison diagram of N mono-PNGase F F under different pH values.
Embodiment
Yeast saccharomyces cerevisiae is from Chinese industrial microbial strains preservation administrative center.By the yeast saccharomyces cerevisiae of cultivating, at 3800rpm centrifugal 5 minutes, collect the yeast slurry of bottom.
The yeast slurry water of 20g is settled to 100ml, yeast slurry is suspended in water; Obtain 20% yeast water.
By centrifugal 5 minutes of above-mentioned 20% yeast water 3800rpm, collect the yeast slurry of bottom; Add again aqueous suspension and form 20% yeast water, centrifugal 5 minutes of 3800rpm, the yeast slurry of collecting can be used for following method and prepares yeast extract.
Blank example 1, autolysis method are prepared yeast extract
The yeast slurry of 20g is settled to 100ml with the sodium citrate buffer solution of 50mM pH5.5, yeast slurry is suspended in sodium citrate buffer solution; Obtain 20% yeast juice.20% the yeast juice of above-mentioned 100ml is shaken 20 hours in 37 ℃, 150rpm.Then add sodium-chlor to 1% concentration (that is, adding 1 gram of sodium-chlor) in 50 ℃ of constant temperature self-dissolvings 20 hours.After constant temperature self-dissolving, in 90 ℃ of enzymes that go out, live 20 minutes, then 3800rpm is centrifugal 15 minutes, collects supernatant liquor, and supernatant liquor is dried to constant weight in 105 ℃, obtains yeast extract.
Embodiment 1, N mono-PNGase F F enzymolysis are prepared yeast extract
The yeast slurry of 20g is settled to 100ml with the sodium phosphate buffer of 50mM pH7.5, yeast slurry is suspended in sodium phosphate buffer; Obtain 20% yeast juice.
In 20% the yeast juice of above-mentioned 100ml, add the N mono-PNGase F F(of 0.5g, concentration is 0.5%), 37 ℃, 150rpm enzymolysis 20 hours.Then add 1g sodium-chlor (that is, sodium chloride concentration is 1%), with 1M hydrochloric acid, be transferred to pH6.0; In 50 ℃ of constant temperature self-dissolvings 20 hours.After constant temperature self-dissolving, in 90 ℃ of enzymes that go out, live 20 minutes, then 3800rpm is centrifugal 15 minutes, collects supernatant liquor, and supernatant liquor is dried to constant weight in 105 ℃, obtains yeast extract.
The calculating of experiment 1, yeast extract yield
The supernatant liquor of collection is placed in to baking oven (105 ℃) to constant weight, surveys its moisture content.Weigh supernatant liquor gross weight, additional thing (damping fluid, additional enzyme, sodium-chlor) gross weight, the dry weight of initial yeast.Product yield is calculated by following formula:
In formula: X2(%) being yield, is X1(%) supernatant liquor moisture content, is M1(g) supernatant liquor gross weight, be M2(g) additional thing gross weight, M3(g) be the dry weight of initial yeast.
The mensuration of total nitrogen and amino nitrogen in experiment 2, yeast extract
The mensuration of yeast extract total nitrogen adopts micro-Kjeldahl, and the mensuration employing formol titration of amino nitrogen (Liu Zhi state Biochemistry Experiment [M] Wuhan: press of the Central China University of Science and Technology, 2007:4).
Concrete outcome is as following table 1:
Table 1
| ? | Autolysis method | N mono-PNGase F F |
| Product yield (%) | 45.3 | 85.6 |
| Total nitrogen (%) | 10.2 | 11.1 |
| Amino nitrogen (%) | 4.7 | 5.1 |
Comparative example 1-1, make respectively the mono-PNGase F F of the N in embodiment 1 into N mono-PNGase F yPng1p and N mono-PNGase F A; All the other contents are with embodiment 1.According to method described in experiment 1 and 2, detect, acquired results is as shown in table 2 below.
Table 2
| ? | N mono-PNGase F F | N mono-PNGase F yPng1p | N mono-PNGase F A |
| Product yield (%) | 85.6 | 39.1 | 42.5 |
| Total nitrogen (%) | 11.1 | 10.3 | 10.5 |
| Amino nitrogen (%) | 5.1 | 5.1 | 4.3 |
Comparative example 1-2, cancels the use of sodium-chlor in embodiment 1; All the other are with embodiment 1.
Comparative example 1-3, makes the concentration of sodium-chlor in embodiment 1 into 0.5% by 1%; All the other are with embodiment 1.
Comparative example 1-4, makes the concentration of sodium-chlor in embodiment 1 into 1.5% by 1%; All the other are with embodiment 1.
Comparative example 1-5, constant temperature self-dissolving is made into " 40 ℃ constant temperature self-dissolving 20 hours " by " 50 ℃ constant temperature self-dissolving 20 hours ", all the other are with embodiment 1.
Comparative example 1-6, constant temperature self-dissolving is made into " 60 ℃ constant temperature self-dissolving 20 hours " by " 50 ℃ constant temperature self-dissolving 20 hours ", all the other are with embodiment 1.
Comparative example 1-7, cancel whole " constant temperature self-dissolving ", that is, adjust after pH to 6.0, the enzyme that directly goes out is lived; All the other are with embodiment 1.
Comparative example 1-8, " regulate pH to 6.0 " made into " pH to 5.0 "; All the other are with embodiment 1.
Comparative example 1-9, " regulate pH to 6.0 " made into " pH to 7.0 "; All the other are with embodiment 1.
Above-mentioned comparative example 1-2～comparative example 1-9 is detected according to method described in experiment 1 and 2, and acquired results is as 3 of following tables
Show.
Table 3
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (3)
1. the preparation method of yeast extract, is characterized in that: select N mono-PNGase F F, carry out successively following steps:
1), the yeast slurry of 19～21g is settled to 100ml with the sodium phosphate buffer of pH7～8 of 50mM; Yeast slurry is suspended in described sodium phosphate buffer, obtains yeast juice;
2), in above-mentioned yeast juice, add the N mono-PNGase F F of 0.5～1.0g, in 36.5～37.5 ℃, 120～180rpm enzymolysis 16～24 hours; Then add the sodium-chlor of 0.8～1.2g, then adjust after pH to 6.0, in 45～55 ℃ of constant temperature self-dissolvings 18～28 hours; Then the enzyme that goes out is lived, and in 3500～4000rpm centrifugal 13～17 minutes, collect supernatant liquor, be dried to constant weight in 105 ℃, obtain yeast extract.
2. the preparation method of yeast extract according to claim 1, is characterized in that:
In described step 1): the pH of sodium phosphate buffer is 7.5;
Described step 2) in: in 50 ℃ of constant temperature self-dissolvings 20 hours.
3. the preparation method of yeast extract according to claim 1 and 2, is characterized in that:
Described step 2) the enzyme work of going out is: after constant temperature self-dissolving, in 90 ℃ of enzymes that go out, live 20 minutes.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051381A (en) * | 2010-11-19 | 2011-05-11 | 广东一品鲜生物科技有限公司 | Method for preparing yeast extract by using beer yeast |
| CN102488176A (en) * | 2011-11-16 | 2012-06-13 | 江南大学 | Application of bacillus subtilis aminopeptidase to preparation of yeast extract |
| WO2012122525A1 (en) * | 2011-03-09 | 2012-09-13 | Geneohm Sciences, Inc. | Process controls for molecular assay |
| CN103184153A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Preparation method for precipitate-free yeast extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051381A (en) * | 2010-11-19 | 2011-05-11 | 广东一品鲜生物科技有限公司 | Method for preparing yeast extract by using beer yeast |
| WO2012122525A1 (en) * | 2011-03-09 | 2012-09-13 | Geneohm Sciences, Inc. | Process controls for molecular assay |
| CN102488176A (en) * | 2011-11-16 | 2012-06-13 | 江南大学 | Application of bacillus subtilis aminopeptidase to preparation of yeast extract |
| CN103184153A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Preparation method for precipitate-free yeast extract |
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