CN107012097A - A kind of Amino acid fermentation bacteria extracting method - Google Patents
A kind of Amino acid fermentation bacteria extracting method Download PDFInfo
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- CN107012097A CN107012097A CN201710403149.8A CN201710403149A CN107012097A CN 107012097 A CN107012097 A CN 107012097A CN 201710403149 A CN201710403149 A CN 201710403149A CN 107012097 A CN107012097 A CN 107012097A
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- 238000000034 method Methods 0.000 title claims abstract description 30
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 title claims abstract description 25
- 230000004151 fermentation Effects 0.000 title claims abstract description 25
- 241000894006 Bacteria Species 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 22
- 230000007062 hydrolysis Effects 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000001704 evaporation Methods 0.000 claims abstract description 11
- 230000008020 evaporation Effects 0.000 claims abstract description 11
- 239000003595 mist Substances 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000002525 ultrasonication Methods 0.000 claims abstract description 8
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 235000002639 sodium chloride Nutrition 0.000 claims description 16
- 241001052560 Thallis Species 0.000 claims description 11
- 229960002668 sodium chloride Drugs 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 229940041514 candida albicans extract Drugs 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000012138 yeast extract Substances 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000235058 Komagataella pastoris Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000001082 somatic cell Anatomy 0.000 description 3
- KCEHUPIXDRDKQS-VKHMYHEASA-N (2s)-5-amino-2-hydrazinyl-5-oxopentanoic acid Chemical compound NN[C@H](C(O)=O)CCC(N)=O KCEHUPIXDRDKQS-VKHMYHEASA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 239000003895 organic fertilizer Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108091005508 Acid proteases Proteins 0.000 description 1
- 241000186226 Corynebacterium glutamicum Species 0.000 description 1
- 108010001682 Dextranase Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 108010027322 single cell proteins Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000004879 turbidimetry Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to technical field of amino acid production, a kind of Amino acid fermentation bacteria extracting method is disclosed, it comprises the following steps：Step 1）Drying, crushing, step 2）Salt treatment, ultrasonication, step 3）Hydrolysis, step 4）Evaporation, mist projection granulating.Extracting method of the present invention is in order to save cost of material, it is to avoid is handled using expensive enzyme preparation, and prepares the comprehensive mycoprotein powder of nutritional ingredient, can be substituted for yeast extract, fermented and cultured effect is good.
Description
Technical field
The invention belongs to technical field of amino acid production, and in particular to a kind of Amino acid fermentation bacteria extracting method.
Background technology
Fermenting and producing amino acid can produce substantial amounts of discarded thalline, and hair is constituted by the nutritional ingredient for determining mycoprotein
Existing, Amino acid fermentation bacteria albumen contains a variety of nutriments such as abundant protein nucleic acid, carbohydrate and vitamin.With life of fermenting
Produce exemplified by the aminoglutaminic acid thalline that monosodium glutamate is produced, it is a kind of single cell protein, containing abundant protein, to thalline egg after drying
White chemical composition carries out analysis and finds that the content of protein in aminoglutaminic acid thalline is up to 85.8% total amino acid content and is
78.77%, raw material dregs of beans, yeast commonly used higher than current protein zymolyte etc..
Current thalline is largely prepared into feed addictive, can obtain certain economic benefit, but belong to low and middle-end
Thalline is applied in fertilizer preparation by product, Ye You small parts producer.Patent of invention technology " a kind of threonine before applicant
Mycoprotein is processed into protein feed by mycoprotein Application way ", achieves certain economic benefit, but the added value of industry
It is relatively low, do not excavate out its application potential completely also；Patented technology before applicant " discards bacterium using amino acid fermentation
The technique that body prepares Liquid organic fertilizer " is prepared for organic fertilizer, and it can be implemented in the enterprise for possessing fertilizer production ability, still
It is not appropriate for all manufacturing enterprises.Patented technology " a kind of Amino acid fermentation bacteria utilization method " before applicant is specially
It is a kind of that the method that enzymolysis prepares enzymolysis protein cream, albumen powder, this method are carried out to glutamic acid fermentation thalline using complex enzyme formulation
Improve the added value of industry of mycoprotein so that enterprise profit bigizationner, but it has largely used enzyme preparation, improves into
This.
The content of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of Amino acid fermentation bacteria extracting method.The present invention
In order to save cost of material, it is to avoid handled using expensive enzyme preparation, and prepare the comprehensive bacterium of nutritional ingredient
Body protein powder, can be substituted for yeast extract, and fermented and cultured effect is good.
The present invention is realized by following scheme：
A kind of Amino acid fermentation bacteria extracting method, it comprises the following steps：Step 1）Drying, crushing, step 2）It is salt treatment, super
Sonicated, step 3）Hydrolysis, step 4）Evaporation, mist projection granulating.
Further, the extracting method comprises the following steps：
Step 1）Drying, crushing：Amino acid fermentation bacteria is placed in 80 DEG C of drying, then pulverizer is ground into thalli powder；
Step 2）Salt treatment, ultrasonication：The sodium-chloride water solution of equal quality is added into thalli powder, and is adjusted with sulfuric acid
PH is 2-3, is then heated under 60-70 DEG C, heat-retaining condition, is handled using ultrasonic wave, and processing time is 20-30min；
Step 3）Hydrolysis：By step 2）Resulting material is placed in reactor, and it is 0.8-1.0MPa, temperature to control pressure in reactor
For 100-105 DEG C, heat-insulation pressure keeping 6-8min, then normal pressure is depressurized to, it is 100 DEG C to maintain temperature, then adds sulfuric acid, and adjustment pH is
1, hydrolysis time is 3-4h, obtains hydrolyzate；
Step 4）Evaporation, mist projection granulating：By step 3）Gained hydrolyzate evaporates through multi-effect evaporator is made paste, by paste
Mycoprotein powder is made through spray granulating and drying.
Preferably, the concentration of the sodium-chloride water solution is 5-7wt%.
Preferably, the ultrasonic frequency is 20KHz, and power is 1000W.
Preferably, the effect of multi-effect evaporator one feeding temperature<100 DEG C, end effect drop temperature<50 DEG C, the paste
Contents on dry basis>60wt%.
Mycoprotein powder prepared by the above-mentioned extracting method being allowed to described in one.
The beneficial effect that the present invention is obtained is mainly including but not limited to following：
The present invention is in order to save cost of material, it is to avoid handled using expensive enzyme preparation, and prepare nutrition into
Divide comprehensive mycoprotein powder, can be substituted for yeast extract；
The osmotic pressure that the present invention can change somatic cells using sodium chloride solution expands it, and auxiliary ultrasonic processing is helped
It is broken in somatic cells wall；The present invention by improving temperature and pressure, can increase molecule diffusion speed so that cell membrane by
Compression swelling is thinning, accelerates the rupture of cell membrane；
Egg white icing prepared by the present invention, which can be packed directly, is made commercially available yeast extract substitute products, reduce fermentation medium into
This；
Extracting method simple possible of the present invention, sporoderm-broken rate and degree of hydrolysis are more thorough, and the mycoprotein powder nutritional ingredient of preparation is high,
Ferment effect is good, with low cost, improves the added value of industry of mycoprotein, and preferable income is brought to enterprise.
Embodiment
In order that those skilled in the art more fully understand the technical scheme in the application, it is specifically real below in conjunction with the application
Example is applied, the present invention is more clearly and completely described, it is clear that described embodiment is only that the application part is real
Apply example, rather than whole embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making creation
Property work under the premise of the every other embodiment that is obtained, should all belong to the scope of protection of the invention.
Embodiment 1
A kind of Amino acid fermentation bacteria extracting method, it comprises the following steps：
Step 1）Drying, crushing：Amino acid fermentation bacteria is placed in 80 DEG C of drying, then pulverizer is ground into thalli powder；
Step 2）Salt treatment, ultrasonication：The concentration that equal quality is added into thalli powder is 7wt% aqueous sodium chloride
Liquid, and adjust pH to be 3 with sulfuric acid, 60 DEG C, under heat-retaining condition are then heated to, is handled using ultrasonic wave, processing time is
20min；Ultrasonic frequency is 20KHz, and power is 1000W；
Step 3）Hydrolysis：By step 2）Resulting material is placed in reactor, and it is 0.8MPa to control pressure in reactor, and temperature is
100 DEG C, heat-insulation pressure keeping 8min, then normal pressure is depressurized to, it is 100 DEG C to maintain temperature, then adds sulfuric acid, adjustment pH is 1, during hydrolysis
Between be 3h, obtain hydrolyzate；
Step 4）Evaporation, mist projection granulating：By step 3）Gained hydrolyzate evaporates through multi-effect evaporator is made paste, the evaporation
Device one imitates feeding temperature<100 DEG C, end effect drop temperature<50 DEG C, gained paste contents on dry basis>60wt%, by paste through spray
Mycoprotein powder is made in mist granulating and drying.
Embodiment 2
A kind of Amino acid fermentation bacteria extracting method, it comprises the following steps：
Step 1）Drying, crushing：Amino acid fermentation bacteria is placed in 80 DEG C of drying, then pulverizer is ground into thalli powder；
Step 2）Salt treatment, ultrasonication：The concentration that equal quality is added into thalli powder is 5-7wt% sodium chloride water
Solution, and adjust pH to be 2 with sulfuric acid, 60 DEG C, under heat-retaining condition are then heated to, is handled using ultrasonic wave, processing time is
30min；Ultrasonic frequency is 20KHz, and power is 1000W；
Step 3）Hydrolysis：By step 2）Resulting material is placed in reactor, and it is 1.0MPa to control pressure in reactor, and temperature is
105 DEG C, heat-insulation pressure keeping 6min, then normal pressure is depressurized to, it is 100 DEG C to maintain temperature, then adds sulfuric acid, adjustment pH is 1, during hydrolysis
Between be 4h, obtain hydrolyzate；
Step 4）Evaporation, mist projection granulating：By step 3）Gained hydrolyzate evaporates through multi-effect evaporator is made paste, the evaporation
Device one imitates feeding temperature<100 DEG C, end effect drop temperature<50 DEG C, gained paste contents on dry basis>60wt%, by paste through spray
Mycoprotein powder is made in mist granulating and drying.
Embodiment 3
A kind of Amino acid fermentation bacteria extracting method, it comprises the following steps：
Step 1）Drying, crushing：Amino acid fermentation bacteria is placed in 80 DEG C of drying, then pulverizer is ground into thalli powder；
Step 2）Salt treatment, ultrasonication：The concentration that equal quality is added into thalli powder is 5-7wt% sodium chloride water
Solution, and adjust pH to be 2.5 with sulfuric acid, 65 DEG C, under heat-retaining condition are then heated to, is handled using ultrasonic wave, processing time
For 25min；Ultrasonic frequency is 20KHz, and power is 1000W；
Step 3）Hydrolysis：By step 2）Resulting material is placed in reactor, and it is 0.9MPa to control pressure in reactor, and temperature is
102 DEG C, heat-insulation pressure keeping 7min, then normal pressure is depressurized to, it is 100 DEG C to maintain temperature, then adds sulfuric acid, adjustment pH is 1, during hydrolysis
Between be 4h, obtain hydrolyzate；
Step 4）Evaporation, mist projection granulating：By step 3）Gained hydrolyzate evaporates through multi-effect evaporator is made paste, the evaporation
Device one imitates feeding temperature<100 DEG C, end effect drop temperature<50 DEG C, gained paste contents on dry basis>60wt%, by paste through spray
Mycoprotein powder is made in mist granulating and drying.
Embodiment 4
So that fermentation prepares the Corynebacterium glutamicum of glutamic acid as an example, each component content analysis have detected（Measured with dry weight）；Slightly
Albumen 74-76%, nucleic acid 6.5-7%, crude fat 11-12%；Surplus other.
Hydrolyze the degree of hydrolysis detection of hydrolyzate obtained by after fermentation thalline：
The embodiment of the present invention 1 is used for experimental group；Control group 1 uses the conventional enzyme solution of this area：Acid protease and Portugal
The adding proportion of dextranase is 2：1, total enzyme concentration is 2%, and pH value is 4.5,50 DEG C of hydrolysis temperature, concentration of substrate 15%, during hydrolysis
Between 12h；Control group 2 uses acid hydrolysis process:PH 0.5 is adjusted to 6mol/L hydrochloric acid, 20 h are hydrolyzed at 100 DEG C；Control
The enzymolysis liquid that group 3 is prepared using patented technology " a kind of Amino acid fermentation bacteria utilization method ".
Using using Kjeldahl nitrogen determination total nitrogen；Amino-acid nitrogen is determined using formol titration；Protein hydrolysis degree
Calculate：The degree of hydrolysis % of enzymolysis=（（The amino-acid nitrogen before amino-acid nitrogen-hydrolysis after hydrolysis）/ total nitrogen）%.Concrete outcome is shown in
Table 1：
Table 1
| Group | Experimental group | Control group 1 | Control group 2 | Control group 3 |
| Degree of hydrolysis % | 94.7 | 46.8 | 63.6 | 70.9 |
Embodiment 5
Influence of each factor to somatic cells wall percentage of damage：
Experimental group：Embodiment 1；Control group 1：Using bacteriolyze ferment treatment：Enzymolysis pH 8,50 DEG C of hydrolysis temperature, enzymolysis time 5h,
Enzyme dosage 2.0mg/g；Control group 2：Sodium chloride is not used to handle, remaining be the same as Example 1；Control group 3：HIGH PRESSURE TREATMENT is not used,
Remaining be the same as Example 1；Control group:4：Ultrasonication is not used, remaining be the same as Example 1.The other bacterial cell disruption rate such as table of each group
2：
Table 2
| Group | Experimental group | Control group 1 | Control group 2 | Control group 3 | Control group 4 |
| Percentage of damage % | 97.8 | 78.3 | 86.4 | 91.5 | 87.9 |
Embodiment 6
The performance test of mycoprotein powder prepared by the present invention：
With the dusty yeast in the mycoprotein powder alternate standard YPD culture mediums of the preparation of embodiment 1, remaining components unchanged, identical
Under the conditions of cultivate Pichia pastoris, by compare cell growing state evaluate product culture effect, be shown in Table 3.
Table 3
| Group | Pichia pastoris culture 10 hours（OD600） | Pichia pastoris culture 20 hours（OD600） |
| Mycoprotein powder prepared by embodiment 1 | 0.621 | 1.696 |
| Commercially available dusty yeast | 0.574 | 1.508 |
Conclusion：Utilize turbidimetry for Determination OD600Characterize the growing state of cell, it was demonstrated that mycoprotein powder of the present invention can substitute city
Dusty yeast product is sold, and fermented and cultured is better.
Embodiment 7
Extracting method of the present invention and enzyme process cost accounting：
By taking the workshop that our company produces 10000 tons of fermentation thalli per year as an example；Because in recent years, enzyme preparation product price amount of increase is larger,
3000 yuan per ton or so are can reach using a kind of cost of patented technology " Amino acid fermentation bacteria utilization method " processing with enzyme preparation,
And use the reagent that uses of extracting method of the present invention and the cost such as heat for 1800 yuan or so, escapable cost 1200 per ton
Member, the workshop can about save 12,000,000 yuan of enterprise's Meteorological every year, and preferable economic benefit is brought to enterprise.
Listed above is only the optimal specific embodiment of the present invention.It is clear that the invention is not restricted to which above example, can also have
Many deformations.All deformations that one of ordinary skill in the art directly can export or associate from present disclosure,
It is considered as protection scope of the present invention.
Claims (6)
1. a kind of Amino acid fermentation bacteria extracting method, it comprises the following steps：Step 1）Drying, crushing, step 2）Salt treatment,
Ultrasonication, step 3）Hydrolysis, step 4）Evaporation, mist projection granulating.
2. extracting method according to claim 1, it is characterised in that the extracting method comprises the following steps：
Step 1）Drying, crushing：Amino acid fermentation bacteria is placed in 80 DEG C of drying, thalli powder is then comminuted into；
Step 2）Salt treatment, ultrasonication：The sodium-chloride water solution of equal quality is added into thalli powder, and is adjusted with sulfuric acid
PH is 2-3, is then heated under 60-70 DEG C, heat-retaining condition, is handled using ultrasonic wave, and processing time is 20-30min；
Step 3）Hydrolysis：By step 2）Resulting material is placed in reactor, and it is 0.8-1.0MPa, temperature to control pressure in reactor
For 100-105 DEG C, heat-insulation pressure keeping 6-8min, then normal pressure is depressurized to, it is 100 DEG C to maintain temperature, then adds sulfuric acid, and adjustment pH is
1, hydrolysis time is 3-4h, obtains hydrolyzate；
Step 4）Evaporation, mist projection granulating：By step 3）Gained hydrolyzate evaporates through multi-effect evaporator is made paste, by paste
Mycoprotein powder is made through spray granulating and drying.
3. extracting method according to claim 2, it is characterised in that the concentration of the sodium-chloride water solution is 5-7wt%.
4. extracting method according to claim 2, it is characterised in that the ultrasonic frequency is 20KHz, power is
1000W。
5. extracting method according to claim 2, it is characterised in that the multi-effect evaporator one imitates feeding temperature<100
DEG C, end effect drop temperature<50 DEG C, the contents on dry basis of the paste>60wt%.
6. mycoprotein powder prepared by the extracting method according to claim 1-5 is allowed to one.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110777172A (en) * | 2019-09-12 | 2020-02-11 | 赵兰坤 | Enzymolysis process of amino acid fermentation thallus |
| CN110846352A (en) * | 2019-09-11 | 2020-02-28 | 赵兰坤 | Preparation method of glutamic acid fermentation medium |
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