CN109198156A - Yeast protein and its preparation method and application - Google Patents
Yeast protein and its preparation method and application Download PDFInfo
- Publication number
- CN109198156A CN109198156A CN201710518790.6A CN201710518790A CN109198156A CN 109198156 A CN109198156 A CN 109198156A CN 201710518790 A CN201710518790 A CN 201710518790A CN 109198156 A CN109198156 A CN 109198156A
- Authority
- CN
- China
- Prior art keywords
- yeast
- protein
- content
- preparation
- yeast protein
- 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.)
- Granted
Links
- 108010058643 Fungal Proteins Proteins 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 103
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 52
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 27
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 27
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 150000001413 amino acids Chemical class 0.000 claims abstract description 19
- 239000006185 dispersion Substances 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011593 sulfur Substances 0.000 claims abstract description 8
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 8
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 230000001105 regulatory effect Effects 0.000 claims abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 100
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 9
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 9
- 239000004473 Threonine Substances 0.000 claims description 9
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 9
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 8
- 101710130006 Beta-glucanase Proteins 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 48
- 239000003513 alkali Substances 0.000 abstract description 26
- 239000000843 powder Substances 0.000 description 52
- 235000018102 proteins Nutrition 0.000 description 50
- 230000000052 comparative effect Effects 0.000 description 28
- 238000005259 measurement Methods 0.000 description 28
- 239000000047 product Substances 0.000 description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 17
- 235000001014 amino acid Nutrition 0.000 description 17
- 229940024606 amino acid Drugs 0.000 description 17
- 230000008569 process Effects 0.000 description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 14
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 14
- 239000011591 potassium Substances 0.000 description 14
- 229910052700 potassium Inorganic materials 0.000 description 14
- 239000011734 sodium Substances 0.000 description 14
- 229910052708 sodium Inorganic materials 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000002994 raw material Substances 0.000 description 13
- 235000019750 Crude protein Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 9
- 235000019784 crude fat Nutrition 0.000 description 9
- 239000000284 extract Substances 0.000 description 8
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 229930182817 methionine Natural products 0.000 description 7
- 230000001376 precipitating effect Effects 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 4
- 235000018417 cysteine Nutrition 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 229910001415 sodium ion Inorganic materials 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 108090000604 Hydrolases Proteins 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 102000008114 Selenoproteins Human genes 0.000 description 1
- 108010074686 Selenoproteins Proteins 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- -1 aldehyde ketone Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002469 indenes Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920002477 rna polymer Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 239000011782 vitamin Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to technical field of microbe application, and in particular to a kind of Yeast protein and its preparation method and application.Yeast protein provided by the invention, percentage includes 75% or more protein, and the content of sulfur-containing amino acid is 30~35mg/g.The present invention also provides the preparation method of Yeast protein, include the following steps: that (1) digests low nucleic acid yeast addition enzyme, centrifuging and taking heavy phase adds water and dispersed, obtains dispersion liquid；The nucleic acid content of the low nucleic acid yeast is 0.1%-1.5%；(2) dispersion liquid is carried out to homogeneous broken wall under 800-1500bar pressure, obtains homogenizing fluid；(3) homogenizing fluid that regulating step (2) obtains is dried to obtain Yeast protein product.Yeast protein product provided by the invention is in faint yellow, free from extraneous odour, and preferably, mouthfeel is better than yeast and the resulting Yeast protein of alkali thermal method to dispersibility after being dissolved in water, can be applied to the fields such as food, feed.
Description
Technical field
The present invention relates to technical field of microbe application, and in particular to a kind of Yeast protein and its preparation method and application.
Background technique
With the sharply expansion of world population, the contradiction of deprivation of food becomes increasingly conspicuous, especially protein food.Traditional
The production of plant animal protein food is limited by agricultural technology and all kinds of environmental factors, is increasesd slowly, it is difficult to meet mankind's egg
The demand of white matter consumption.So an important channel of Devoting Major Efforts To Developing protein food resource is wanted to be to find novel protein source,
And it is exactly such a novel field that protein is obtained from the microorganism of high protein content.Yeast is the current mankind using the most
Mature unicellular fungi extensively extracts yeast protein and has obtained more and more extensively as edible function albumen or protein food
General attention.
From the point of view of three biological value of protein, digestibility, net primary preduction evaluation indexes, the nutrition of yeast protein
Though value is lower than animal protein, close to even slightly above phytoprotein.After adding methionine, it is greatly improved Yeast protein
The nutritive value of matter.From the point of view of amino acid composition, yeast protein contains all must ammonia required for the mankind and higher mammal
Base acid, only sulfur-containing amino acid amount is slightly relatively low, but lysine content is higher, can make up lysine in mankind's staple food of rice and lack
Weary deficiency.
In terms of the safety of food yeast protein, we can be from the aspect of 3: raw material, culture substrate, protein
Extraction process.The especially extraction process of protein will consider the residual quantity of chemical solvent, the Factors on Human body such as denaturation degradation
Whether toxic and carcinogenic influence.
The document and patent of Yeast protein this respect about preparation high-purity are delivered seldom, have no direct in terms of patent
Delivering for high-purity Yeast protein is extracted from common yeast or beer waste yeast, has Northwest University's life science in terms of paper
Institute has delivered " Study on extraction of beer waste yeast albumen ", changes text and has investigated supercritical ultrasonics technology, freeze-thaw method, salt thermal method and alkali heat
Four kinds of techniques of method, extraction rate of protein are respectively 3.47%, 4.15%, 5.66%, 22.81%, it follows that alkali thermal method is extracted
Yeast protein is best, and wherein the additive amount of sodium hydroxide is 1%.Although having no the hair for extracting common Yeast protein in terms of patent
Table, however the method that high-purity Selenonic protein is extracted from Se-enriched yeast has been delivered in 102550795 A of patent CN, and it is above-mentioned
Alkali thermal method in paper is similar, only more steps of a concussion and ultrasound before high concentration alkali thermal extraction.Patent CN
102775466 A are all that selenoprotein is extracted from Se-enriched yeast, and the method mentioned in the patent is different from alkali thermal method, but first will
Se-enriched yeast is high-pressure homogeneous broken, is then centrifuged for taking supernatant, then high concentration ammonium sulfate precipitated protein.Chinese patent application
A kind of Yeast protein and its preparation method are disclosed in CN103082081A, using the albumen as the food of raw material and its preparation method.The yeast
The production method of albumen is using low nucleic acid yeast as raw material, and by ultramicro crushing treatment, enzymatic hydrolysis, alkali process, acid is heavy, is centrifuged, washing,
It is obtained after the process such as spray drying.
Summary of the invention
Technical problem solved by the present invention is the technique of high purity protein is prepared from yeast at present are as follows: strong with high concentration
Alkali extracts albumen at relatively high temperatures and purifies.It is related to extracting, adjusts the techniques such as pH sedimentation, separation.That extracts from yeast is higher
Content protein product can not be used for food at present, be mainly used for feed product and microbiological culture media (strictly speaking, as training
Support not being Yeast protein of base and mainly yeast polypeptides).
Although can obtain the Yeast protein of higher degree by the method for alkali thermal method extraction albumen, purifying protein, I am right
The above method is verified, and finished product yield is about 20-22%, and the final purity of Yeast protein is 75% or so, salinity
Content is higher, and mouthfeel is poor, and dispersibility is very poor after being dissolved in water.As it can be seen that yield and purity are not counting height, it is most important that, through highly basic
Albumen after heating extraction has that the possibility of denaturation and mouthfeel are very poor.
Specifically, the invention proposes following technical solutions.
In a first aspect, the present invention provides a kind of Yeast protein, the Yeast protein percentage includes albumen
75% or more matter, the content of sulfur-containing amino acid are 30~35mg/g.
Preferably, according to above-described Yeast protein, wherein phenylalanine and tyrosine contains in the Yeast protein
Amount is 85~110mg/g, and the content of threonine is 45~60mg/g.
Second aspect, the present invention provides a kind of preparation methods of Yeast protein, include the following steps:
(1) low nucleic acid yeast addition enzyme is digested, centrifuging and taking heavy phase adds water and dispersed, obtains dispersion liquid；
The nucleic acid content of the low nucleic acid yeast is 0.1%-1.5%；
(2) dispersion liquid is carried out to homogeneous broken wall under 800-1500bar pressure, obtains homogenizing fluid；
(3) homogenizing fluid that regulating step (2) obtains is dried to obtain Yeast protein product.
Preferably, according to above-described preparation method, wherein enzyme is selected from composite plant hydrolase, fiber in step (1)
One or more of plain enzyme or 1,4 beta-glucanase.
Preferably, according to above-described preparation method, wherein the additional amount of enzyme described in step (1) accounts for low nucleic acid ferment
The 0.1%-2% of female content.
Preferably, according to above-described preparation method, wherein hydrolysis temperature is 20-70 DEG C in step (1), preferably
30-55 DEG C, pH value 5.0-7.5.
Preferably, according to above-described preparation method, wherein low nucleic acid yeast, which is configured to concentration, in step (1) is
5%-15%, the preferably solution of 8%-12%.
Preferably, according to above-described preparation method, wherein the pH of dispersion liquid is 7.0-9.0 in step (2), is carried out
Homogeneous broken wall 1-6 times, preferably 2-4 times.
Preferably, according to above-described preparation method, wherein low nucleic acid yeast described in step (1) is brewer's yeast
Or saccharomyces cerevisiae, preferably brewer's yeast.
The third aspect, it to include above-described Yeast protein that the present invention provides a kind of food containing Yeast protein.
Fourth aspect, the present invention provides application of the above-described Yeast protein in food or field of fodder.
Beneficial effect obtained by the present invention is: not being related to high temperature and high concentration alkali in the technology of the present invention, reduces egg
The possibility of leucismus, and series reaction will occur for the esters under heating state in alkali and yeast, generate certain aldehyde, ketone etc. its
His by-product, this is also that the Yeast protein that extracts of alkali thermal method has the reason of pungent peculiar smell.In addition, this method is guaranteeing finished product
Under the premise of middle purity of protein, yield can be improved up to 30-35%.The yeast albumen powder product that this method obtains is in faint yellow, nothing
Peculiar smell, preferably, mouthfeel is better than yeast and the resulting Yeast protein of alkali thermal method to dispersibility after being dissolved in water.It can be applied to food, feed
Equal fields.
Specific embodiment
The purpose of the invention is to provide a kind of Yeast protein product that future can be applied to field of food (to be similar to
The application of soybean protein isolate), production process is not related to strong acid and strong base and high temperature, and protein content exists in finished product
75% or more, mouthfeel and water dispersible are good, and sodium ions content is lower.
Wherein, in a preferred embodiment, the present invention provides a kind of Yeast proteins, and the Yeast protein is by weight
Percentage meter, includes 75% or more protein, and the content of sulfur-containing amino acid is 30~35mg/g, and phenylalanine and tyrosine contain
Amount is 85~110mg/g, and the content of threonine is 45~60mg/g.In Yeast protein provided by the invention the content of protein compared with
Height, and compared with digesting the Yeast protein obtained with alkali process, methionine and half Guang ammonia in Yeast protein prepared by the present invention
The content of acid improves 25%~35%, and the content of phenylalanine and tyrosine improves 15~25%, and the content of threonine mentions
It is high by 40%~55%.
In another preferred embodiment, the present invention provides a kind of Yeast protein, the Yeast protein by weight hundred
Score meter includes 75% or more protein, and 2%~5% or more ash content, the content of sulfur-containing amino acid is 30~35mg/g.
It is a further object of the present invention to provide a kind of methods for producing the said goods, specifically include that the enzymatic hydrolysis of (1) yeast；
(2) broken wall；(3) it is spray-dried or is lyophilized.
Wherein, in a preferred embodiment, the present invention provides a kind of preparation method of Yeast protein, including it is as follows
Step:
1) it digests: the yeast powder that nucleic acid content is 0.1-1.5% is configured to the molten of 5%-15% (preferably 8%-12%)
Liquid, adjusts pH5.0-7.5,20-70 DEG C of temperature (preferably 30-55 DEG C), and the enzyme that yeast powder quality 0.1%-2% is added is digested
(preferably enzymolysis time is 2-16h)；
2) centrifuging and taking heavy phase, with suitable quantity of water dispersion, (preferably, dry biomass score is similarly 5%- to precipitating after dispersion again
15%)；
3) broken wall: by 1-6 (preferably 2-4 of homogeneous broken wall under above-mentioned dispersion liquid tune pH7.0-9.0,800-1500bar pressure
It is secondary).
4) it is spray-dried or is lyophilized: by the crude protein liquid spray drying after above-mentioned broken wall or being lyophilized up to high-purity yeast
Albumen powder.
Raw material of the invention is common saccharomyces cerevisiae (Saccharomyces cerevisiae) or other kind yeast, warp
The Yeast protein product that series of process is prepared is crossed, raw material can be purchased from the market to obtain.Wherein, used yeast powder
Nucleic Acid is 0.1-1.5%, can directly be commercially available the yeast of the low nucleic acid content, can also pass through art technology
The common processing mode of personnel handles to obtain the yeast raw material of low nucleic acid.Such as application No. is 200910215891.1, publication number
For the Chinese patent application of CN102115717A, the preparation method of low nucleic acid yeast product is specifically described, comprising: 1) yeast is used
Water is configured to the solution that mass percent concentration is 5-10%；2) regulating step 1) gained yeast soln is to pH=6.0-10.0；
3) by yeast soln obtained by step 2) 60-100 DEG C heat preservation 1-6 hours；4) regulating step 3 again) gained yeast soln is to pH=
5.0~7.0；5) separate, washing, drying steps 4) gained yeast soln, obtain low nucleic acid yeast product.
Yeast protein of the invention can be prepared into Edible protein flour, such as soybean protein isolate, whey with other raw materials
Albumen, other are also addible prebiotics, Fruit powder, all kinds of vitamin and minerals etc., is further utilized to be prepared
Albumen powder, albumen electuary, protein beverage are also used as ham, bakery, plain meat etc..The ferment that the present invention is prepared
Female albumen can play an important role in food and field of health care products.
Application No. is 201110342132.9, the Chinese patent application of Publication No. CN103082081A discloses a kind of ferment
Female albumen and its preparation method, the production method of the Yeast protein, by ultramicro crushing treatment, are digested using low nucleic acid yeast as raw material,
Alkali process, acid is heavy, is centrifuged, washing, obtains after the process such as spray drying.But because pH is in 9- during alkali process
Between 12.5, the flavor of albumen will affect.Moreover, at present in all edible albumen sources of approval, such as soybean protein is existing
In row production technology, the concentration of alkali process is that pH7-9, the alkali of high concentration not can guarantee the edible safety of Yeast protein.
Raw material of the invention be the raw material containing yeast, including but not limited to saccharomyces cerevisiae, brewer's yeast, Saccharomyces cerevisiae,
Yeast extract etc., the soda acid for adjusting pH is food-grade, and type is unlimited.
The present invention will be further described in detail with reference to the specific embodiments.Below to original used in the present embodiment
The equipment and analysis method that the manufacturer and product analysis of material and equipment use are described as follows, wherein the change
What substance was not indicated is the pure rank of chemistry of conventional reagent.Wherein, raw material used in embodiment and comparative example
Information is as shown in the table.
Reagent used in the embodiment of the present invention and device information are as shown in table 1:
1 reagent of table and production firm
| Reagent | Purity or model | Production firm |
| 1,4 beta-glucanase | 10000U/g | Ningxia jade of the He family Bioisystech Co., Ltd |
| Cellulase | 10000U/g | Pangbo Bioengineering Co Ltd, Nanning |
| Viscozyme L | 100FBG/g | Novi's letter |
| Beer yeast powder | Food-grade | Angel Yeast Co., Ltd |
For the centrifuge used in the present invention for Alfa Laval disk plate centrifuge, homogenizer is GJB2000-60 large size homogeneous
Machine is purchased from Changzhou homogeneous Machinery Co., Ltd..
Wherein, raw material used in the embodiment of the present invention and comparative example is beer yeast powder, is purchased from Angel Yeast stock
Part Co., Ltd, by the content of determined by ultraviolet spectrophotometry ribonucleic acid, measuring nucleic acid content is 0.5%.Pass through light splitting
Trap of the photometric determination beer yeast powder solution at 260nm simultaneously calculates nucleic acid content, it is desirable that spectrophotometer X trap
A260Reading be reliable value before the 0.15-1.0, nucleic acid concentration according to the following formula:
Total nucleic acid concentration (μ g/mL)=A260× extension rate × 40 μ g/mL
Embodiment 1
Add pure water to be configured to solution 120Kg beer yeast powder 10Kg, dilute hydrochloric acid is added to adjust pH5.0, adjusting temperature is
35 DEG C, 50g composite plant hydrolase (Viscozyme L) being added and digests 2h, 5000rpm is centrifuged 20min, upper liquid is removed,
Then precipitating 60Kg water dispersion adjusts pH to 7.0 with sodium carbonate.
By aforesaid liquid under 800bar pressure, homogeneous 6 times, homogeneous flow is 1m3/h。
Crude protein is freeze-dried to get yeast albumen powder, the weight for weighing the yeast albumen powder product being prepared is
5.2Kg。
The yield of yeast albumen powder is calculated according to following formula, calculated result is shown in Table 2:
Yeast protein yield=(quality of yeast albumen powder quality ÷ yeast raw material) × 100% (formula I)
The content of protein, measurement result are shown in the yeast albumen powder being prepared using Kjeldahl nitrogen determination embodiment
Table 3.
Then measure the moisture of preparation-obtained Yeast protein as follows respectively, ash content, crude fat, potassium and
The content of sodium, measurement result are shown in Table 3.
The measurement of moisture: using the measurement of moisture in standard GB/T 5009.3-2016 national food safety standard food
Defined method measurement: direct drying method is used, using the physical property of moisture in food, in a 101.3kPa (atmosphere
Pressure), using the weight of dry less loss in evaporation method measurement sample at 101 DEG C of temperature, including hygroscopic moisture, partially crystallizable water and should
Under the conditions of the substance that can volatilize, then calculate by the weighing numerical value of dry front and back the content of moisture.
The measurement of ash content: the method using in standard GB/T/T 23530-2009 6.8: sample institute after 550 DEG C of calcinations
Remaining substance, is expressed as a percentage, as the ash content of the sample.
The measurement of crude fat: standard GB/T/T 14772-2008 " measurement of crude fat in food " method: sample is used
It is extracted after drying with anhydrous ether, removes ether, gained residue is crude fat.
The measurement of potassium ion: standard GB/T/T5009.91-2003 " measurement of potassium, sodium in food " method: sample is used
After processing, imports in flame photometer, after flame atomization, measure the emissive porwer of potassium.Potassium launch wavelength 766.5nm.Hair
It is directly proportional to potassium content to penetrate intensity, it is quantitative compared with standard series.
The measurement of sodium ion: standard GB/T/T5009.91-2003 " measurement of potassium, sodium in food " method: sample is used
After processing, imports in flame photometer, after flame atomization, measure the emissive porwer of sodium.Sodium launch wavelength 589nm.Transmitting
Intensity is directly proportional to sodium content, quantitative compared with standard series.
The Yeast protein being prepared is carried out to the reception degree of flavor and taste, the dissolubility including product (is dispersed
Property), smell, mouthfeel and receive degree.It chooses 18 healthy volunteers (age 18-50 years old, male 9, women 9), carries out
Measurement.Continuous mode is as follows: the yeast albumen powder being prepared being packaged into 10g/ bags, is then distributed at random each tested
Person.Subject will be added in 100mL water in yeast albumen powder dissolves, then by subject to its dispersibility, smell, mouthfeel and
The marking of reception degree, each score range are 0-5 point, and 5 points are full marks, 0 point represent it is excessively poor.Subject is 18 total, feedback
Number 16, measurement result is shown in Table 4.
The scoring criterion of the different indexs of table 2
Embodiment 2
Add pure water to be configured to solution 100Kg beer yeast powder 10Kg, adds dilute hydrochloric acid to adjust pH6.0,55 DEG C of temperature, add
Enter 100g cellulase degradation 16h, 5000rpm is centrifuged 30min, and precipitating uses 60Kg water dispersion again, with sodium carbonate adjust pH to
9.0。
By under aforesaid liquid 1500bar pressure, homogeneous 1 time, homogeneous flow is 2m3/h.Then pH to 7.0 is adjusted, it is spraying dry
It is dry to get yeast albumen powder.Preparation-obtained yeast albumen powder product weight is referred to as 5.32Kg.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Moisture in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, ash content, crude fat, potassium,
The content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Embodiment 3
Add pure water to be configured to solution 200Kg beer yeast powder 10Kg, dilute hydrochloric acid is added to adjust pH7.5, temperature 45 C adds
Enter 150g 1,4 beta-glucanase enzymatic hydrolysis 8h, 10000rpm is centrifuged 10min, and precipitating uses 70Kg water dispersion again, adjusts pH with sodium bicarbonate
To 9.0.
By under aforesaid liquid 1000bar pressure, homogeneous 3 times, homogeneous flow is 1.5m3/h.Then pH to 7.0 is adjusted, it is spraying
Drying is to get yeast albumen powder.Weighing preparation-obtained yeast albumen powder product weight is 5.5Kg.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Moisture in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, ash content, crude fat, potassium,
The content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 1
Add pure water to be configured to solution 100Kg beer yeast powder 10Kg, add 0.1Kg sodium hydroxide, temperature 60 C mixes
After extract 2h, take supernatant after 5000rpm centrifugation 30min, add hydrochloric acid tune pH to 4.5.
Aforesaid liquid is centrifuged to obtain crude protein.
After crude protein tune pH7.0 or so, freeze-drying obtains yeast albumen powder.
The yeast albumen powder product weight being prepared is 2.31Kg, protein content 72.5%.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Moisture in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, ash content, crude fat, potassium,
The content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 2
Add pure water to be configured to solution 100Kg beer yeast powder 10Kg, add 0.1Kg sodium hydroxide, temperature 60 C mixes
After extract 2h, take supernatant after 5000rpm centrifugation 30min, add hydrochloric acid tune pH to 5.0.
Aforesaid liquid is centrifuged to obtain crude protein.Add 50Kg water redisperse, agitator treating albumen.It is then centrifuged for taking heavy phase.
After upper step heavy phase tune pH7.0 or so, freeze-drying obtains yeast albumen powder.
The yeast albumen powder product weight being prepared is 2.25Kg, protein content 75.4%.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Moisture in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, ash content, crude fat, potassium,
The content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 3
Pure water is added to be configured to solution 120KG, adding sodium hydroxide tune pH to 12 beer yeast powder 10Kg, 40 DEG C of temperature,
16h is extracted in stirring after mixing, is taken supernatant after 5000rpm centrifugation 30min, is added hydrochloric acid tune pH to 4.0.
Aforesaid liquid is centrifuged to obtain crude protein.Add 50Kg water redisperse, agitator treating albumen.It is then centrifuged for taking heavy phase.
After upper step heavy phase tune pH7.0 or so, freeze-drying obtains yeast albumen powder.Claim to obtain preparation-obtained yeast
The weight of protein powder product is 2.16Kg.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Moisture in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, ash content, crude fat, potassium,
The content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 4
Unlike the first embodiment, for comparative example 4 when preparing yeast albumen powder, advanced horizontal high voltage homogeneous is broken for comparative example 4
Then wall is digested to obtain again, specific preparation process is as follows:
Pure water is added to be configured to solution 120Kg beer yeast powder 10Kg, by under aforesaid liquid 800bar pressure, homogeneous 6
Secondary, homogeneous flow is 1m3/h。
Add dilute hydrochloric acid to adjust pH5.0,35 DEG C of temperature, 50g composite plant hydrolase (Viscozyme L) be added and digests 2h,
5000rpm is centrifuged 30min, and precipitating uses 60Kg water dispersion again, adjusts pH to 7.0 with sodium carbonate.
Crude protein is freeze-dried to get yeast albumen powder.Preparation-obtained yeast albumen powder product weight is referred to as
2.1Kg。
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Crude protein in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, moisture, ash content, slightly
Fat, potassium, the content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 5
As different from Example 2, for comparative example 4 when preparing yeast albumen powder, advanced horizontal high voltage homogeneous is broken for comparative example 5
Then wall is digested to obtain again, specific preparation process is as follows:
Pure water is added to be configured to solution 100Kg beer yeast powder 10Kg, by under aforesaid liquid 1500bar pressure, homogeneous 1
Secondary, homogeneous flow is 2m3/h。
Add dilute hydrochloric acid to adjust pH6.0,55 DEG C of temperature, 100g cellulase degradation 16h is added, 5000rpm is centrifuged 30min.
Precipitating uses 60Kg water dispersion again, adjusts pH to 7.0 with sodium carbonate, is spray-dried to get yeast albumen powder.
The yeast albumen powder product weight being prepared is 2.3Kg, protein content 67.0%.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Crude protein in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, moisture, ash content, slightly
Fat, potassium, the content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 6
As different from Example 3, for comparative example 4 when preparing yeast albumen powder, advanced horizontal high voltage homogeneous is broken for comparative example 6
Then wall is digested to obtain again, specific preparation process is as follows:.
Pure water is added to be configured to solution 200KG beer yeast powder 10Kg, by under aforesaid liquid 1000bar pressure, homogeneous 3
Secondary, homogeneous flow is 1.5m3/h。
Adding sodium hydroxide adjusts pH7.5, and temperature 45 C is added 150g 1,4 beta-glucanase and digests 8h, 10000rpm centrifugation
10min。
Precipitating uses 70Kg water dispersion again, adjusts pH to 7.0 with dilute hydrochloric acid, is spray-dried to get yeast albumen powder.
The yeast albumen powder product weight being prepared is 2.2Kg, protein content 65%.
The yield for calculating protein in the same manner as shown in Example 1, measures the content of protein, the results are shown in Table 2.
Crude protein in Yeast protein obtained by measuring in the same manner as shown in Example 1 simultaneously, moisture, ash content, slightly
Fat, potassium, the content of sodium, measurement result are shown in Table 3.
Simultaneously in the same manner as shown in Example 1 to the flavor and taste and reception of preparation-obtained Yeast protein
Degree is evaluated, and evaluation result is shown in Table 4.
Comparative example 7
(1) pure water is added to be configured to solution 100Kg beer yeast powder 10Kg, being configured to weight percent concentration is 15%
Solution；
(2) plus dilute hydrochloric acid adjusts pH5.0, and adjusting temperature is 35 DEG C, and addition 1,4 beta-glucanase is low nucleic acid yeast weight
0.1%, in 50 DEG C thermostat water bath inside holding 5 hours；
(3) alkali process: with 0.1mol/L sodium hydroxide tune pH be 9, and 50 DEG C thermostat water bath inside holding 0.5 hour；
(4) acid is heavy: being then centrifuged for taking the hydrochloric acid tune pH=4.5 of the configured 0.1mol/L of clear liquid, cooling and standings 1 are small
When；
(5) separate, wash, be dried: centrifuge separation, after washing of precipitate, spray drying obtains protein extract
2.3kg。
The assay result of the different Yeast proteins of table 3
From table 3 it can be seen that can be seen that during the preparation process from comparative example 4-6, at advanced horizontal high voltage homogeneous broken wall
Reason, then carries out broken wall treatment, the protein content being prepared is lower, and purity of protein is not high again.First broken wall treatment, so that cell
Interior albumen overflows, and is dissolved in water, is digested again at this time, then with regard to relatively difficult when protein isolate, and the yield of protein is only
Have 22% or so, and the purity of albumen is not high.And first digested, then carry out high-pressure homogeneous broken wall treatment, in enzymolysis process
Enzymolysis processing only is carried out to the part constituent of cell wall, intracellular albumen does not dissolve out excessively, in this way
Albumen is recycled, the yield of albumen is higher, and the purity of albumen is also higher, can be seen that Yeast protein from the result of embodiment 1-3
Yield improve 30% or so.And from comparative example 7 as can be seen that being compared to embodiment 1- embodiment 3, comparative example 7 is made
The standby obtained ash content of product and the content of sodium ion are above the Yeast protein that embodiment 1- embodiment 3 is prepared, mainly
It is due to alkali process process bring in comparative example 7.And for body, ash content and sodium ion are all unnecessary or wish to the greatest extent
It is likely to reduced intake.
The flavor and receiving degree evaluation result of the different Yeast proteins of table 4
From table 4, it can be seen that the total score for the yeast albumen powder that 1-3 is prepared through the embodiment of the present invention is compared to pair
Ratio 1-7 is higher.The yeast albumen powder that 1-3 of the embodiment of the present invention is prepared either dispersibility, smell, mouthfeel and
It will be more preferable in reception degree.And comparative example 1-3 extracts the dispersion for the Yeast protein that Yeast protein is prepared by alkali thermal method
It is very poor in property, smell, mouthfeel and reception degree.Without being limited by theory, the main source of unpleasant flavor is the same as certain thick rouge
It is related that fat can generate some aldehyde ketone substances to alkali under heating state.Comparative example 4-6 by high-pressure homogeneous broken wall, then again into
The Yeast protein that row enzymolysis processing obtains, although scoring is higher than comparative example 1-3, compared with embodiment 1-3, there are also certain
Gap.Comparative example 7 is by carrying out alkali process, the Yeast protein being prepared, the ferment being prepared with the present invention after enzymatic hydrolysis
The flavor of female albumen or some gaps.
Embodiment 4
In order to further study Yeast protein prepared by the present invention with the Yeast protein obtained using alkali process after digesting
Difference, inventor carried out the measurement of amino acid to the yeast albumen powder that embodiment 1 and comparative example 7 are prepared.Measurement side
Method is as follows, and measurement result is shown in Table 5.
Protein groups at amino acid measurement: using GB5009.124-2016 " amino acid in national food safety standard food
Measurement " method: protein in food becomes free amino acid through hydrochloric acid hydrolysis, after ion exchange post separation, with indenes three
Ketone solution generates color reaction, then measures amino acid content by visible light light-splitting photometric detector.Measure the content of amino acid
Afterwards, the scoring of AAS is obtained according to following formula, is shown in Table 5.
AAS=be tested every gram of nitrogen of food protein or every gram of nitrogen of protein amino acid content (mg)/reference protein or
Protein amino acid content (mg) × 100
Reference protein is the recommendation (mg/g) of WHO: isoleucine 40, leucine 70, lysine 50, (methionine+half
Cystine) 35, (phenylalanine+tyrosine) 60, threonine 40, tryptophan 10, valine 50.
The determined amino acid result of table 5 embodiment 1 and comparative example 7
Number in table 5 is the specific amino acid content for the protein that will be measured and the ratio of above-mentioned recommendation.Wherein, originally
The content of methionine and cysteine is 35.21mg/g, phenylalanine and junket in the Yeast protein that inventive embodiments 1 are prepared
The content of propylhomoserin is 99.9mg/g, and the content of threonine is 55.2mg/g；Methionine in the Yeast protein that comparative example 7 is prepared
It is 26.775mg/g with the content of cysteine, the content of phenylalanine and tyrosine is 84.36mg/g, and the content of threonine is
37.92mg/g.The content of methionine and cysteine is relative to comparative example in the Yeast protein that the embodiment of the present invention 1 is prepared
7 improve 31.5%, and the content of phenylalanine and tyrosine improves 18.4%, and the content of threonine improves 45.6%.Cause
This, as can be seen from Table 5, the embodiment of the present invention 1 is compared with comparative example 7, sulfur-containing amino acid in the yeast albumen powder that is prepared
The content of (methionine and cysteine) is higher.Moreover, the content of phenylalanine, tyrosine and threonine is also higher.The present invention
The nutritive value for the yeast albumen powder being prepared is higher.
In conclusion not being related to high temperature and high concentration alkali in the technology of the present invention, protein-denatured possibility is reduced, and
The content of protein and the content of sulfur-containing amino acid are higher in the Yeast protein being prepared by means of the present invention.This
Outside, this method can improve yield to 30-35% in guaranteeing finished product under the premise of purity of protein.The yeast that this method obtains
Protein powder product is in faint yellow, free from extraneous odour, and preferably, mouthfeel is better than yeast and the resulting yeast egg of alkali thermal method to dispersibility after being dissolved in water
It is white, and have very high nutritive value, it can be applied to the fields such as food, feed.
The above is only the preferred embodiment that the present invention is implemented, and not does limitation in any form to the present invention, all
The modifications, equivalent substitutions and improvements etc. done within the spirit and principles in the present invention are required to be included in protection of the invention
Within the scope of.
Claims (11)
1. a kind of Yeast protein, which is characterized in that the Yeast protein percentage includes 75% or more protein,
The content of sulfur-containing amino acid is 30~35mg/g.
2. Yeast protein according to claim 1, which is characterized in that phenylalanine and tyrosine in the Yeast protein
Content is 85~110mg/g, and the content of threonine is 45~60mg/g.
3. a kind of preparation method of Yeast protein, which comprises the steps of:
(1) low nucleic acid yeast addition enzyme is digested, centrifuging and taking heavy phase adds water and dispersed, obtains dispersion liquid；It is described
The nucleic acid content of low nucleic acid yeast is 0.1%-1.5%；
(2) dispersion liquid is carried out to homogeneous broken wall under 800-1500bar pressure, obtains homogenizing fluid；
(3) homogenizing fluid that regulating step (2) obtains is dried to obtain Yeast protein product.
4. preparation method according to claim 3, which is characterized in that enzyme is selected from composite plant hydrolase, fibre in step (1)
Tie up plain one or more of enzyme or 1,4 beta-glucanase.
5. preparation method according to claim 3 or 4, which is characterized in that the additional amount of enzyme described in step (1) accounts for low core
The 0.1%-2% of acid leaven content.
6. the preparation method according to any one of claim 3-5, which is characterized in that hydrolysis temperature is 20- in step (1)
70 DEG C, preferably 30-55 DEG C, pH value 5.0-7.5.
7. the preparation method according to any one of claim 3-6, which is characterized in that by low nucleic acid yeast in step (1)
Being configured to concentration is 5%-15%, the preferably solution of 8%-12%.
8. the preparation method according to any one of claim 3-7, which is characterized in that the pH of dispersion liquid is in step (2)
7.0-9.0 is carried out homogeneous broken wall 1-6 times, preferably 2-4 times.
9. the preparation method according to any one of claim 3-8, which is characterized in that low nucleic acid ferment described in step (1)
Mother is brewer's yeast or saccharomyces cerevisiae, preferably brewer's yeast.
10. a kind of food containing Yeast protein, which is characterized in that include Yeast protein of any of claims 1 or 2.
11. application of the Yeast protein of any of claims 1 or 2 in food or field of fodder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710518790.6A CN109198156B (en) | 2017-06-30 | 2017-06-30 | Yeast protein and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710518790.6A CN109198156B (en) | 2017-06-30 | 2017-06-30 | Yeast protein and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109198156A true CN109198156A (en) | 2019-01-15 |
| CN109198156B CN109198156B (en) | 2022-03-08 |
Family
ID=64976883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710518790.6A Active CN109198156B (en) | 2017-06-30 | 2017-06-30 | Yeast protein and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109198156B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643665A (en) * | 2019-10-29 | 2020-01-03 | 恩施道之道生物科技有限公司 | Method for extracting selenoprotein from selenium-enriched yeast by double-enzyme coupling method |
| CN114027390A (en) * | 2021-11-26 | 2022-02-11 | 安琪纽特股份有限公司 | Yeast protein, composition thereof, preparation method and application thereof |
| CN114343166A (en) * | 2021-12-30 | 2022-04-15 | 苏州闻达食品配料有限公司 | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077118A (en) * | 2007-06-12 | 2007-11-28 | 江南大学 | Method for preparing soluble heart trefoil protein |
| CN102115734A (en) * | 2010-12-13 | 2011-07-06 | 南宁庞博生物工程有限公司 | Special compound enzyme for yeast hydrolysis and preparation method thereof |
| CN103082081A (en) * | 2011-11-01 | 2013-05-08 | 安琪酵母股份有限公司 | Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof |
| CN103589641A (en) * | 2012-08-17 | 2014-02-19 | 广州市纽溢乐商贸有限公司 | Three-step enzymatic hydrolysis method used for producing forage saccharomyces cerevisiae cells with broken-down walls |
-
2017
- 2017-06-30 CN CN201710518790.6A patent/CN109198156B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077118A (en) * | 2007-06-12 | 2007-11-28 | 江南大学 | Method for preparing soluble heart trefoil protein |
| CN102115734A (en) * | 2010-12-13 | 2011-07-06 | 南宁庞博生物工程有限公司 | Special compound enzyme for yeast hydrolysis and preparation method thereof |
| CN103082081A (en) * | 2011-11-01 | 2013-05-08 | 安琪酵母股份有限公司 | Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof |
| CN103589641A (en) * | 2012-08-17 | 2014-02-19 | 广州市纽溢乐商贸有限公司 | Three-step enzymatic hydrolysis method used for producing forage saccharomyces cerevisiae cells with broken-down walls |
Non-Patent Citations (1)
| Title |
|---|
| 杨春波等: "从压块苜蓿草中提取蛋白质的工艺研究", 《食品与机械》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643665A (en) * | 2019-10-29 | 2020-01-03 | 恩施道之道生物科技有限公司 | Method for extracting selenoprotein from selenium-enriched yeast by double-enzyme coupling method |
| CN114027390A (en) * | 2021-11-26 | 2022-02-11 | 安琪纽特股份有限公司 | Yeast protein, composition thereof, preparation method and application thereof |
| 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 |
| CN114343166A (en) * | 2021-12-30 | 2022-04-15 | 苏州闻达食品配料有限公司 | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing |
| CN114343166B (en) * | 2021-12-30 | 2024-05-24 | 苏州闻达食品配料有限公司 | Plant-based crayfish fried dumpling meat stuffing and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109198156B (en) | 2022-03-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Waghmare et al. | Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa | |
| Kowalczewski et al. | The nutritional value and biological activity of concentrated protein fraction of potato juice | |
| Niu et al. | Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction | |
| Alsayadi et al. | Antioxidant potency of water kefir | |
| Flanjak et al. | Croatian produced unifloral honey characterized according to the protein and proline content and enzyme activities | |
| CN104719610B (en) | A kind of low sensitization lactoprotein powder and preparation method thereof | |
| Pacheco et al. | Composition and nutritive value of yeast biomass and yeast protein concentrates | |
| CN103766769B (en) | A kind of wheat embryo fast food powder and preparation method thereof | |
| Gabaza et al. | Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals | |
| CN109198156A (en) | Yeast protein and its preparation method and application | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN104026245B (en) | A kind of low fat peanut milk beverage and preparation method thereof | |
| CN102379435A (en) | Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid | |
| Zuluaga‐Domínguez et al. | Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen | |
| CN106916871A (en) | A kind of bionic enzymatic prepares the production method of freshwater mussel meat small peptide | |
| CN103082081A (en) | Yeast protein and preparation method thereof, food prepared from the protein as raw material and preparation method thereof | |
| CN108251484A (en) | Soft-shelled turtle active peptide albumen powder and preparation method thereof | |
| CN102871126B (en) | Bone calcium extraction method and osteocalcin | |
| JP4409488B2 (en) | Method for producing chlorella fermented food | |
| Bartkiene et al. | Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains | |
| CN104161168A (en) | Semi-wet solid mild enzymolysis method for producing vegetable protein small peptides | |
| CN100442987C (en) | Coagulated sheep milk tea powder | |
| Nirina et al. | Phytochemical composition and antioxidant activity of fermented Moringa oleifera leaf powder | |
| KR100732582B1 (en) | Process for preparing a fermentation food containing chlorella | |
| Onipede et al. | Influence of starter culture lactic acid bacteria on the phytic acid content of sorghum-ogi (an indigenous cereal gruel). |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210317 Address after: 443003 No.168, Chengdong Avenue, Wujiagang District, Yichang City, Hubei Province Applicant after: Angel Nutt Co.,Ltd. Address before: 443003 No. 168, Chengdong Avenue, Yichang, Hubei Applicant before: Angel Yeast Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |