CN103966291B - Yeast protein peptone - Google Patents
Yeast protein peptone Download PDFInfo
- Publication number
- CN103966291B CN103966291B CN201310034886.7A CN201310034886A CN103966291B CN 103966291 B CN103966291 B CN 103966291B CN 201310034886 A CN201310034886 A CN 201310034886A CN 103966291 B CN103966291 B CN 103966291B
- Authority
- CN
- China
- Prior art keywords
- yeast
- peptone
- protein
- enzymolysis
- protein peptone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a kind of yeast protein peptone.This yeast protein peptone, with high-protein yeast fermentation liquid as raw material, uses decolouring pretreatment, sizes mixing, the method of self-dissolving, enzymolysis, centrifugation and concentrate drying is prepared from, the molecular weight distribution of the yeast protein peptone prepared is 500～3000Da, and amino nitrogen content is 2～2.5%, and peptone content is higher than 20%.This yeast protein peptone molecular weight distribution equalizes, completely in industry critical field, it is ensured that the quality stability of product.In addition to rich in proteins, peptides and aminoacid, also rich in nucleotide, vitamin B group and biotin, provide stable, general equilibrium to thalline and be prone to the nutrition absorbed.Present invention, avoiding employing animal and plant source be such as transgenic problem prepared by material, relative to animal and vegetable protein peptone have without transgenic dispute, no pathogenicity, without anaphylactogen and without advantages such as custom taboos.
Description
Technical field
The present invention relates to biological product technical field, in particular to a kind of yeast protein peptone.
Background technology
Peptone be the protein of separate sources after Partial digestion or acid hydrolysis, the soluble product mixture obtained, typically divide
Son amount is distributed as 500～3000Da.Peptone be a kind of outward appearance be faint yellow or yellow or the powder of brown color, there is the spy that meat is fragrant
Different breath.It is as one of most important raw material of culture medium, mainly by peptone, polypeptide, little peptide (oligopeptide), aminoacid, growth
The factors etc. form, and are widely used in modern biomedical research, clinical bacteria inspection, health and epidemic prevention, genetic engineering, cell work
Journey and field of microbial fermentation.
At present, both at home and abroad for food, medicine, biological culture and the peptone of fermentable industry, it is with animal mostly
Albumen such as raises bone, glue slag, poultry blood, fish flour, pluck, the steaming bone water etc. of production skeletal grain are raw material, vegetable protein such as Semen sojae atricolor,
In liquid conditions, using biological enzyme formulation to be hydrolyzed, then through solid-liquid separation, concentrate, spray drying etc. makes finished product.
Owing to animal proteinum and vegetable protein sources are different, cause peptone products various amino acid content proportional difference relatively big, cause end
The quality stability of end product and the problem of productivity can not be effectively ensured.
Produce the peptone products of high-quality, outside the Pass having with biomaterial, method for hydrolysis and the follow-up work such as isolated and purified
Skill select for the clarity of product, free aminoacid content, content of ashes, NaCl content, the important technology such as product color
Index also has vital impact.It is complicated, so its hydrolytic process is without any confusion owing to the body of protein molecule is big
Carry out by step.Its hydrolytic process can briefly express as follows: protein → peptone → polypeptide → little peptide → aminoacid.Therefore albumen is produced
Peptone it is crucial that control hydrolytic process well so that it is hydrolysis terminates in the stage of " peptone ", the proteolysis degree that peptone produces
Size, the quality of hydrolyzate quality is all relevant with the degree of optimization of hydrolysis process.
The degradation pathway of protein typically has acid and alkali hydrolysis method and a biological enzyme hydrolysis method, the multiplex hydrochloric acid of traditional acid hydrolysis, sulphuric acid,
Phosphoric acid etc. are as hydrolysing agent, but this type of method makes tryptophan almost all destroy, and part serine and threonine are also destroyed.
And tryptophan is transformed into a kind of rotten black substance after decomposing, have a strong impact on the color and luster of finished product.Basic hydrolysis many employings sodium hydroxide solution,
Under high pressure being hydrolyzed, this method almost makes all aminoacid produce raceme and part deamination, and conversion of Arginine becomes
Bird ammonia and carbamide；Cystine, cysteine, serine, threonine all decompose, and it is high that logical acid hydrolyzation equally produces content of ashes,
Product color is bad, and environment can be brought pollution problem.
Patent CN1334037A and patent CN1046191C disclose the preparation method of polypeptide bone powder and polypeptide healthful nutriment,
Being directed to employing biological enzyme hydrolysis process, enzymolysis process is not up to optimum level, and cost raises, and yield but loses rise,
Industrial applicibility is not strong, and additionally its selected raw material is all from animal sources.In patent CN1150523A and CN101538601A
Also disclose that using fresh Os Bovis seu Bubali as raw material, but production technology adds the number step preprocessor to Os Bovis seu Bubali, add life
Produce and draw materials by the difficulty of material and complexity, and in these patents, the most definition to peptone does not gives to define accurately and section
The elaboration learned.Also there is patent to disclose the method directly preparing pupa albumen peptone with Pupa bombycis for raw material, but result has been found that peptone
Productivity is relatively low, and environmental pollution is serious simultaneously.
At present, although animal and plant source peptone is peptone main in market, but along with fermentation require gradually become more meticulous, standard
After change, the drawback of this kind of peptone, gradually comes out.Due to environment and the some of extrinsic factor of animal and plant growth, may
Cause the fluctuation of animal and plant growth state, in turn result in the fluctuation of its vivo protein content, and the storage of albumen, extract and process
System is substantially open, is likely to result in change (such as variable color, corruption etc.) and the difference of nutritional labeling of material quality,
Cause the instability of peptone products quality eventually, as raw material, the stability of fermenting and producing will certainly be affected.It addition, animal
Source protein peptone there may be pathogenic and custom taboo problem, and vegetal peptone is primarily present anaphylaxis and transgenic dispute is asked
Topic.
Summary of the invention
It is desirable to provide a kind of yeast protein peptone, this yeast protein peptone product is stable and nutritional labeling is perfect.
To achieve these goals, according to an aspect of the invention, it is provided a kind of yeast protein peptone, high-protein yeast is used
Fermentation liquid is raw material, and preparation method includes pretreatment of decolouring, and sizes mixing, self-dissolving, enzymolysis, centrifugation and the step of concentrate drying；
Wherein the molecular weight distribution of yeast protein peptone is 500～3000Da, and amino nitrogen content is 2～2.5%, and peptone content is higher than 20%.
Further, high-protein yeast fermentation liquid is the bakery yeast fermentation liquid of proteinaceous weight content >=50%.
Further, decolouring pre-treatment step includes mixing high-protein yeast fermentation liquid with crossing drainage, the process washed and filter.
Further, step of sizing mixing includes: added in the yeast milk that obtains after decolouring pretreatment at 8 DEG C～12 DEG C drainage,
Citric acid and/or acetic acid are allocated, and obtaining pH value is 3.6～4.2 and yeast that yeast dry matter mass content is 10%～15%
Milk suspension.
Further, autolysis process includes: adds surfactant in the yeast milk suspension that step of sizing mixing obtains, is warming up to
40 DEG C～60 DEG C and adjust pH to 4～6, dissolve 5～8 hours.
Further, one or more during surfactant includes ethyl acetate, ethanol and glyceryl monostearate.
Further, enzymolysis step includes: the yeast milk suspension after autolysis process is warming up to 50 DEG C～60 DEG C, and pH value is adjusted
Whole to 6～8, interpolation protease hydrolyzed 18～22 hours.
Further, one or more during protease is acid protease, papain and flavor protease；Wherein albumen
The addition of enzyme accounts for 0.6 ‰～0.9 ‰ of yeast dry matter quality in yeast milk suspension.
Further, step with centrifugal separation includes being centrifuged the enzymolysis solution obtained in enzymolysis step under 4000～5000r/ minute
Separate 10～20 minutes, leach supernatant；And concentrate drying step includes concentrating supernatant reduced vacuum at less than 60 DEG C,
Obtain the yeast protein peptone concentrated solution that yeast dry matter weight content is 55%～65%, by yeast protein peptone concentrated solution 110 DEG C～
It is spray-dried at 130 DEG C, obtains yeast protein peptone.
Further, also include being warming up to the enzymolysis solution obtained in enzymolysis step 70 DEG C～90 DEG C terminations before step with centrifugal separation
The process of enzymolysis.
Application technical scheme, by use high-protein yeast fermentation liquid as raw material, through decolouring pretreatment, self-dissolving,
Enzymolysis, centrifugation and concentrate drying step so that the yeast protein peptone molecular weight distribution equilibrium of preparation, completely in industry standard
In, it is ensured that the quality stability of product.The yeast protein peptone obtained is in addition to rich in proteins, peptides and aminoacid, also
Rich in nucleotide, vitamin B group and biotin, provide stable, general equilibrium to thalline and be prone to the nutrition absorbed.This
Invention is with high-protein yeast fermentation liquid as raw material, it is to avoid using animal and plant source is such as transgenic problem prepared by material, relatively
In animal and vegetable protein peptone have without transgenic dispute, no pathogenicity, without anaphylactogen and without problems such as custom taboos, owing to using
The optimization enzymolysis process of science environmental protection, discharges without high concentrated organic wastewater in preparation process, with short production cycle and with low cost.
Detailed description of the invention
It should be noted that in the case of not conflicting, the embodiment in the application and the feature in embodiment can be mutually combined.
The present invention is described in detail below in conjunction with embodiment.
8 kinds of aminoacid that yeast is wanted containing needed by human body, in high-protein yeast, protein content is more than 50%.Additionally, yeast cells
Possibly together with glucosan, mannan, vitamin (predominantly vitamin B group, biotin etc.), nucleic acid, nucleotide, etembonate
Alcohol and trace element etc..
The invention provides a kind of yeast protein peptone, with high-protein yeast fermentation liquid as raw material, by including pre-place of decolouring
Reason, sizes mixing, and self-dissolving, enzymolysis, the preparation method of centrifugation and concentrate drying is prepared from；Wherein, yeast protein
The molecular weight distribution of peptone is 500～3000Da, and amino nitrogen content is 2～2.5%, and peptone content is higher than 20%.Egg
White matter content is referred to as high-protein yeast higher than the yeast of 50% yeast gross weight.In the present invention, the high-protein yeast of indication is sent out
Ferment liquid refers to use protein content to be prepared from through normal fermentation higher than the yeast of 50% yeast gross weight.
By employing high-protein yeast fermentation liquid as raw material, through decolouring pretreatment, self-dissolving, enzymolysis, centrifugation and concentration
Drying steps so that the yeast protein peptone molecular weight distribution equilibrium of preparation, completely in critical field, it is ensured that the quality of product
Stability, complies fully with industry standard.The yeast protein peptone obtained is in addition to rich in proteins, peptides and aminoacid, the richest
Containing nucleotide, vitamin B group and biotin, provide stable, general equilibrium to thalline and be prone to the nutrition absorbed.This
Bright with high-protein yeast fermentation liquid as raw material, it is to avoid using animal and plant source is such as transgenic problem prepared by material, relative to
Animal and vegetable protein peptone have without transgenic dispute, no pathogenicity, without anaphylactogen and without problems such as custom taboos, owing to have employed
The optimization enzymolysis process of science environmental protection, discharges without high concentrated organic wastewater in preparation process, with short production cycle and with low cost.
Present invention preferably employs the bakery yeast fermentation liquid of proteinaceous weight content >=50%, but be not limited thereto.Use protein
Yeast protein peptone prepared by the bakery yeast fermentation liquid of weight content >=50% can provide, to thalline, the nutritional labeling more comprehensively equalized, and produces
Product are more stable and more easily absorb utilization.For nutritional point, the nutrition of animal and plant source peptone is more single, and this
Innovation and creation ground uses high-protein yeast fermentation liquid to prepare yeast protein peptone so that yeast protein peptone is except rich in proteins, peptide
Outside class, aminoacid, also rich in nucleotide, vitamin B group and biotin etc., the nutrition of general equilibrium can be provided to thalline.Adopt
With yeast fermentation broth relative to animal and vegetable protein peptone have without transgenic dispute, no pathogenicity, without anaphylactogen and without custom avoid
Etc. problem.
By the employing protein content high-protein yeast fermentation liquid higher than 50% as raw material, and enter at high-protein yeast fermentation liquid
Row is sized mixing, self-dissolving, enzymolysis, is centrifuged and goes to sink and carry out before concentrate drying step pretreatment of decolouring, wherein decolouring pretreatment step
Suddenly include high-protein yeast fermentation liquid and the process that drainage mixes, washs and filters excessively.The present invention is based on the water quality reason to product
The impact changing character considers, it is preferred to use low calcium ion and the drainage excessively of magnesium ion content.Can by pretreatment such as washing and filtrations
Make the fried sugar contained in yeast fermentation broth remove, obtain milky yeast milk, reduce the viscosity between yeast cells so that
The dispersion of yeast cells is more uniform, follow-up enzymolysis step.
By yeast fermentation broth after decolouring pretreatment, the yeast milk obtained is sized mixing.One according to the present invention is excellent
Selecting embodiment, step of sizing mixing includes: added in the yeast milk obtained after decolouring pretreatment at 8 DEG C～12 DEG C
Drainage, citric acid and/acetic acid are allocated, obtain yeast dry matter quality than concentration be 10%～15% and pH value be
The yeast cream of 3.6～4.2.
Controlling in the range of 10%～15% by the content of yeast dry matter in yeast milk suspension, now yeast cells has optimal point
Divergence, follow-up yeast enzymolysis.If the content of yeast dry matter is more than 15%, then yeast cells is easily reunited, impact
In follow-up enzymolysis process, yeast milk suspension and protease is fully contacted, so that enzymolysis process is incomplete；On the contrary, as
Really the content of yeast dry matter is less than 10%, then can reduce the service efficiency of enzyme, thus reduce production efficiency.
In order to enable yeast cells to keep activity more muchly, not resulting in nutrient loss, the present invention in temperature is preferably
At 8 DEG C～12 DEG C and pH value is in the range of 3.6～4.2 to allocate yeast milk.If temperature is too high or pH controls not
When, yeast cells can shift to an earlier date oneself's decline, carry out self-dissolving too early, under rather harsh environments yeast even can discharge bitter peptides it
The material of class, causes product nutritional labeling proportional difference.
In order to fully discharge the protein in high-protein yeast fermentation liquid and aminoacid, it is preferable that also include autolysis process: to tune
The yeast milk suspension that slurry step obtains adds surfactant, is warming up to 40 DEG C～60 DEG C, adjust pH to 4～6, dissolve
5～8 hours.One or more during wherein surfactant includes ethyl acetate, ethanol and glyceryl monostearate.In self-dissolving
In the most several hours of process, the total amount of nucleotide the most quickly increases, the nuclease of autolytic process release, by nucleolysis,
Improve the nucleotide content of product, higher nucleotide content is a big feature of yeast protein peptone product.Height in autolytic process
Protein yeast self distinctive enzyme such as carboxypeptidase, protease etc. play one's part to the full, and make yeast self carry out pre-enzymolysis, are sought
Form a point comprehensive peptone.
Owing to simple autolytic process makes yield too low, production cost raises, it is therefore desirable to additionally add protease to improve self-dissolving
Yield.A preferred embodiment of the invention, behind 5～8 hours after self-dissolving starts, is warming up to yeast cream
50 DEG C～60 DEG C, pH value adjusts to 6～8, interpolation protease hydrolyzed 18～22 hours.Protease is at said temperature scope and pH
In the range of value, there is optimal hydrolysis result.Yeast milk suspension is made to continue in above-mentioned temperature behind after self-dissolving starts 5～8 hours
Carrying out enzymolysis 18～22 hours under conditions of degree and pH value, amino nitrogen level is relatively low and yield is higher after tested.
Preferably, one or more mixing during protease is acid protease, papain and flavor protease；Wherein egg
The addition of white enzyme accounts for 0.6 ‰～0.9 ‰ of yeast dry matter content in yeast milk suspension.The preferred papain of the present invention, adopts
The self-dissolving yield carrying out enzymolysis with papain is maximum, traces it to its cause, it may be possible to because it belongs to endopeptidase, have wider
Substrate specificity, can cut whole-egg protein matter intramolecule peptide chain-CO-NH-, generates many peptides of molecular weight.
According to a kind of exemplary embodiment of the present invention, centrifugation step include by the enzymolysis solution that obtains in enzymolysis step 4000～
It is centrifuged under 5000r/ minute separating 10～20 minutes, it is achieved cell debris, the most tolerant separate with extractum, is leached
Supernatant；Concentrate drying step includes carrying out supernatant under conditions of less than 60 DEG C reduced vacuum concentration, obtains yeast dry
The quality of matter is than the yeast protein peptone concentrated solution that concentration is 55%～65%, by yeast protein peptone concentrated solution at 110 DEG C～130 DEG C
It is spray-dried, obtains yeast protein peptone.
For efficiently controlling the degree of enzymolysis, before step with centrifugal separation, also include that enzymolysis solution enzymolysis step obtained is warming up to
70 DEG C～the 90 DEG C steps terminating enzymolysis.Enzymolysis solution is warming up to 70 DEG C～90 DEG C can avoid protease to continue to play a role, with
As for being less free amino acid and then the molecular weight distribution affecting product by peptide fragment molecular degradation.Yeast selected by the present invention
Fermentation liquid is the high-protein yeast fermentation liquid of protein wt degree >=50%.Protein content in the most guaranteed raw material is higher,
The content of peptone in the yeast protein peptone finally given, the content one of the peptone in the yeast protein peptone obtained in the present invention can be ensured
As more than 20%.
Beneficial effects of the present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
Take the bakery yeast fermentation liquid that 1L protein content is 50%, used drainage to carry out washing and centrifugation three times, and produced
The satisfactory yeast milk of product colourity.Adding drainage and citric acid at 8 DEG C in yeast milk, being deployed into pH value is 3.6 Hes
The quality of yeast dry matter is than the yeast milk suspension that concentration is 10%.
In yeast milk suspension, add 20ml ethyl acetate, be warming up to 40 DEG C and to adjust pH value be 4, by yeast after self-dissolving 5h
Milk suspension is warming up to 50 DEG C, and with citric acid adjustment pH value to 6, the papain adding 0.6 ‰ carries out enzymolysis 18h,
To enzymolysis solution.Enzymolysis solution is warming up to 70 DEG C and terminates enzymolysis, put into afterwards in centrifuge with lower centrifugation in 4000r/ minute 10 points
Clock, obtains leaching supernatant.To leach supernatant to concentrate 60 DEG C of reduced vacuum, obtaining mass content is 55% yeast protein peptone
Concentrated solution, and be spray-dried at 130 DEG C, obtain dusty yeast peptone.Wherein the molecular weight distribution of yeast protein peptone 1600～
About 2800Da, amino nitrogen content is 2.0%, and wherein peptone content is 32%.
Embodiment 2
Take the bakery yeast fermentation liquid that protein content is 60% of 1L, used drainage to carry out washing and centrifugation three times, and obtained
The satisfactory yeast milk of product colourity.At 12 DEG C, yeast milk being used drainage and acetic acid allocate, obtaining pH value is
4.2 and the quality of yeast dry matter than the yeast milk suspension that concentration is 15%.
In yeast milk suspension, add the glyceryl monostearate of 15ml, be warming up to 60 DEG C and to adjust pH value be 6, self-dissolving 8h
After yeast milk suspension is warming up to 60 DEG C and adjusts pH value to 8 with acetic acid, add and account for yeast dry matter matter in yeast milk suspension
0.9 ‰ flavor proteases of amount, enzymolysis 22h, obtain enzymolysis solution.Enzymolysis solution is warming up to 90 DEG C terminate enzymolysis, put into afterwards from
With lower centrifugation in 5000r/ minute 20 minutes in scheming, obtain leaching supernatant.Supernatant will be leached dense 50 DEG C of reduced vacuum
Contracting, the weight content obtaining yeast dry matter is 65% yeast protein peptone concentrated solution, is spray-dried, obtains powder at a temperature of 110 DEG C
Shape yeast protein peptone.Wherein the molecular weight distribution of yeast protein peptone is 500～about 2000Da, and amino nitrogen content is 2.45%,
Wherein peptone content is 29.9%.
Comparative example 1
Take the bakery yeast fermentation liquid that 1L protein content is 55%, directly add drainage and citric acid without decolouring pretreatment,
The yeast milk suspension that the mass content being deployed into yeast dry matter is 15%, pH value is 4.2.
In yeast milk suspension, add the ethyl acetate of 20ml, be warming up to 60 DEG C and to adjust pH value be 6, after self-dissolving 8 hours
Yeast milk being warming up to 60 DEG C and adds citric acid to adjust pH value to 8, the papain adding 0.9 ‰ carries out enzymolysis 22h,
Obtain enzymolysis solution.Enzymolysis solution is warming up to 90 DEG C and terminates enzymolysis, put into afterwards in centrifuge with lower centrifugation 20 in 5000r/ minute
Minute, obtain leaching supernatant.Supernatant will be leached concentrate 50 DEG C of reduced vacuum, and obtain mass content and be about 55% yeast egg
White peptone concentrated solution, and be spray-dried at a temperature of 110 DEG C, obtain final dusty yeast peptone.Wherein yeast protein peptone point
Son amount is distributed as about at 9520Da, and amino nitrogen content is 1.54%, and wherein peptone content is typically 13.9%.
Comparative example 2
Take the bakery yeast fermentation liquid that protein content is 60% of 1L, used drainage to carry out washing and centrifugation three times, and obtained
The satisfactory yeast milk of product colourity.At 20 DEG C, yeast milk being used drainage and acetic acid allocate, obtaining pH value is
5.0 and the quality of yeast dry matter than the yeast milk suspension that concentration is 23%.
Yeast milk suspension is warming up to 30 DEG C and to adjust pH value be 7, after self-dissolving 3h, yeast milk suspension is warming up to 60 DEG C also
Adjust pH value to 5 with acetic acid, add and account for 0.4 ‰ flavor proteases of yeast dry matter quality in yeast milk suspension, enzymolysis 22h,
Obtain enzymolysis solution.Enzymolysis solution is warming up to 90 DEG C and terminates enzymolysis, put into afterwards in centrifuge with lower centrifugation 20 in 5000r/ minute
Minute, obtain leaching supernatant.To leach supernatant to concentrate 50 DEG C of reduced vacuum, the weight content obtaining yeast dry matter is
45% yeast protein peptone concentrated solution, is spray-dried at a temperature of 110 DEG C, obtains dusty yeast peptone.Wherein yeast protein peptone
Molecular weight distribution is about at 7490Da, and amino nitrogen content is 1.88%, and wherein peptone content is 15.6%.
The yeast protein peptone present invention prepared contrasts with animal proteinum peptone, the results are shown in Table 1.
Table 1
From table 1 it follows that use in embodiment 1 and 2 with yeast protein peptone that high protein bread yeast is former preparation with
Animal proteinum is compared by peptone, in addition to there is on color and luster institute's difference, all other indexs be superior to the standard of animal proteinum peptone even and
Than animal proteinum peptone nutritional labeling more comprehensively.
Comparative example 1 does not carries out pretreatment of decolouring when preparing yeast protein peptone, in appearance to high protein bread yeast fermentation broth
Have certain impact to the yeast protein peptone finally given, brown as inclined in color and luster, quality is the best and has abnormal flavour, the ferment finally given
The molecular weight distribution of female peptone differs relatively big with traditional peptone molecular weight distribution, and the content of amino nitrogen and peptone is the most relatively low.
The concrete technology parameter of employing sizing mixing, in the step such as self-dissolving and enzymolysis and embodiment 1 and embodiment 2 in comparative example 2
Technological parameter after the optimization of middle employing differs greatly, and causes the molecular weight distribution of the yeast protein peptone finally given also with traditional
Peptone molecular weight distribution has larger difference.
Present invention, avoiding and using animal and plant source is the frauds such as the such as transgenic prepared of material, peptone products nutritional labeling be unstable
End, and take the enzymolysis process of scientific optimization, both can guarantee that the perfect of product nutritional labeling, moreover it is possible to ensure that the quality of product is steady
Qualitative, especially homogeneous the and stability of the physicochemical property of product in later stage storage transportation, produces equipment cost in reduction
While, do one's utmost to meet the requirement of fermentation industry client.
The yeast protein peptone obtained in embodiment 1 and embodiment 2 and comparative example 1 and comparative example 2 is contrasted with standard value,
Wherein table 2 is the physicochemical requirements of yeast protein peptone, and table 3 is the sanitary index of peptone.
Table 2
Table 3
It can be seen that be prepared by raw material by embodiment 1 and 2 uses high protein bread yeast fermentation broth from table 2 and table 3
Nutrition the physical and chemical index such as total nitrogen and amino nitrogen content of yeast protein peptone are the highest, and peptone content also complies with standard.
High-protein yeast fermentation liquid not being washed and filtered in comparative example 1, breast milk processes without drainage, in later product
Ash, salt, and arsenic lead content is the highest, and this is disadvantageous to product quality, it can be seen that, the water-washing step to yeast milk
It is critical that.
Although by yeast fermentation broth through decolouring pretreatment in comparative example 2, but its self-dissolving used and enzymatic hydrolysis condition are all joined with optimizing
Number difference is relatively big, and in the present invention, claimed self-dissolving enzymolysis parameter is from yeast protein peptone molecular weight distribution as response value
Optimization process.Therefore, the yeast protein peptone middle-molecular-weihydroxyethyl distribution of preparation and the peptone molecular weight in the application in comparative example 2
Distributional difference is relatively big, and the content of amino nitrogen and peptone is relatively low, does not all meet and prepares wanting of yeast protein peptone physical and chemical standards
Ask.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for those skilled in the art
For, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, any amendment of being made, etc.
With replacement, improvement etc., should be included within the scope of the present invention.
Claims (7)
1. a yeast protein peptone, it is characterised in that using high-protein yeast fermentation liquid is raw material, and preparation method includes pre-place of decolouring
Reason, sizes mixing, self-dissolving, enzymolysis, centrifugation and the step of concentrate drying；Wherein, the molecular weight of described yeast protein peptone
Being distributed as 500～3000Da, amino nitrogen content is 2～2.5%, and peptone content is higher than 20%, wherein,
Described step of sizing mixing includes:
At 8 DEG C～12 DEG C, in the yeast milk obtained after decolouring pretreatment, added drainage, citric acid and/or acetic acid allocate,
Obtaining pH value is 3.6～4.2 and yeast milk suspension that yeast dry matter mass content is 10%～15%；
Described autolysis process includes:
In the yeast milk suspension that described step of sizing mixing obtains, add surfactant, be warming up to 40 DEG C～60 DEG C and adjust pH extremely
4～6, dissolve 5～8 hours；
Described enzymolysis step includes:
Yeast milk suspension after described autolysis process is warming up to 50 DEG C～60 DEG C, and pH value adjusts to 6～8, adds protease
Enzymolysis 18～22 hours.
Yeast protein peptone the most according to claim 1, it is characterised in that described high-protein yeast fermentation liquid is protein wt
The bakery yeast fermentation liquid of content >=50%.
Yeast protein peptone the most according to claim 1, it is characterised in that described decolouring pre-treatment step includes described high egg
White yeast fermentation broth and the process that drainage mixes, washs and filters excessively.
Yeast protein peptone the most according to claim 1, it is characterised in that described surfactant includes ethyl acetate, ethanol
With one or more in glyceryl monostearate.
Yeast protein peptone the most according to claim 1, it is characterised in that described protease is acid protease, Papain
One or more in enzyme and flavor protease；The addition of wherein said protease accounts for yeast in described yeast milk suspension
The 0.6 ‰～0.9 ‰ of dry biomass.
Yeast protein peptone the most according to claim 1, it is characterised in that
Described step with centrifugal separation includes carrying out the enzymolysis solution obtained in described enzymolysis step under 4000～5000r/ minute
Centrifugation 10～20 minutes, leach supernatant；And
Described concentrate drying step includes concentrating described supernatant reduced vacuum at less than 60 DEG C, obtains yeast dry matter
Weight content is the yeast protein peptone concentrated solution of 55%～65%, by described yeast protein peptone concentrated solution 110 DEG C～130 DEG C
It is spray-dried, obtains yeast protein peptone.
Yeast protein peptone the most according to claim 1, it is characterised in that also include described before described step with centrifugal separation
The enzymolysis solution obtained in enzymolysis step is warming up to 70 DEG C～the 90 DEG C processes carrying out enzyme denaturing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310034886.7A CN103966291B (en) | 2013-01-29 | 2013-01-29 | Yeast protein peptone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310034886.7A CN103966291B (en) | 2013-01-29 | 2013-01-29 | Yeast protein peptone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103966291A CN103966291A (en) | 2014-08-06 |
| CN103966291B true CN103966291B (en) | 2016-10-05 |
Family
ID=51236294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310034886.7A Active CN103966291B (en) | 2013-01-29 | 2013-01-29 | Yeast protein peptone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103966291B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166322A (en) * | 2015-03-31 | 2015-12-23 | 台州艾希尔生物科技有限公司 | Method for high yield production of aerobic single-cell protein by autolysis process |
| CN104893976A (en) * | 2015-03-31 | 2015-09-09 | 台州艾希尔生物科技有限公司 | Method for producing aerobic type single-cell protein through autolysis process |
| CN107586815B (en) * | 2016-07-08 | 2021-03-26 | 安琪酵母股份有限公司 | Yeast peptone and preparation method and application thereof |
| CN106520875A (en) * | 2016-11-21 | 2017-03-22 | 安徽省华信生物药业股份有限公司 | Process for preparing selenium yeast protein peptide powder from selenium-rich yeast |
| CN109423449B (en) * | 2017-08-25 | 2021-12-07 | 安琪酵母股份有限公司 | Selenium yeast hydrolysate and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513247A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Method for producing yeast extract with high protein content and product |
| CN102337225A (en) * | 2011-08-29 | 2012-02-01 | 中国科学院近代物理研究所 | Preparation method of high-nitrogen fresh yeast and extract |
-
2013
- 2013-01-29 CN CN201310034886.7A patent/CN103966291B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513247A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Method for producing yeast extract with high protein content and product |
| CN102337225A (en) * | 2011-08-29 | 2012-02-01 | 中国科学院近代物理研究所 | Preparation method of high-nitrogen fresh yeast and extract |
Non-Patent Citations (1)
| Title |
|---|
| 外加蛋白酶对酵母抽提物酶解效果的工艺研究;陈军等;《广西轻工业》;20111031(第155期);第4-5页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103966291A (en) | 2014-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103966291B (en) | Yeast protein peptone | |
| CN104605308B (en) | It is applicable to microalgae health care liquid state fermented soy sauce song preparation method | |
| CN104161259A (en) | Method of breaking yeast cell wall and preparing yeast extract | |
| CN104186918A (en) | Preparing method of corn gluten polypeptide for fodder | |
| CN107937464A (en) | The method that spray drying prepares oyster active peptides powder | |
| CN110195090A (en) | The preparation method and gained sea cucumber intestine ovum polypeptide powder of sea cucumber intestine ovum polypeptide powder | |
| CN107319093A (en) | A kind of processing method for digesting fish soluble slurry protein powder | |
| CN103966099A (en) | Yeast extract and method for preparing same | |
| CN104996715A (en) | A processing method for preparing wheat germ polypeptide by a compound fermentation method | |
| CN100496277C (en) | Mantis shrimp protein pulp and its producing process | |
| CN103637173A (en) | Delicious clam sauce and preparation method thereof | |
| CN102687891B (en) | Wild almond polypeptide beverage product and method for preparing same | |
| CN109380701A (en) | Utilize the method for soy sauce residues Production by Enzymes soy sauce matrix seasoning | |
| CN103045705A (en) | Method for producing protein peptide composed of fish protein peptide and soybean peptide | |
| CN101984854B (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN103966290B (en) | Yeast protein peptone and preparation method thereof | |
| CN108669474A (en) | A kind of processing method and its egg pulp improving egg pulp heat resistance | |
| CN108719764A (en) | A kind of production method of compound bio enzyme process high-content GABA functionality rice flour | |
| CN103276038B (en) | Method for producing reagent grade peptone | |
| CN108485856A (en) | A kind of brewing method of lycium ruthenicum extra dry red wine | |
| CN104206640A (en) | Process for preparing fly larva albumen powder by enzymatic hydrolysis of fly larvae | |
| CN107960629B (en) | Seafood and shrimp-flavor soup jelly and preparation method thereof | |
| CN110713514A (en) | Extraction method of wheat small molecule active peptide | |
| CN115669909A (en) | Chicken flavor base material and preparation method thereof | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170526 Address after: 835000 No. 4199, Chongqing Road, Yining Economic Cooperation Zone, Yili Kazakh Autonomous Prefecture, the Xinjiang Uygur Autonomous Region, China Patentee after: ANGEL YEAST YILI Co.,Ltd. Address before: 168 No. 443003 Hubei city of Yichang Province East Avenue Patentee before: ANGELYEAST Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230506 Address after: No. 4199, Chongqing Road, economic cooperation zone, Yining City, Yili Kazak Autonomous Prefecture, Xinjiang Uygur Autonomous Region 835000 Patentee after: ANGEL YEAST YILI Co.,Ltd. Patentee after: Keke Dala Angel Yeast Co.,Ltd. Address before: No. 4199, Chongqing Road, economic cooperation zone, Yining City, Yili Kazak Autonomous Prefecture, Xinjiang Uygur Autonomous Region 835000 Patentee before: ANGEL YEAST YILI Co.,Ltd. |