CN109198156B - Yeast protein and preparation method and application thereof - Google Patents
Yeast protein and preparation method and application thereof Download PDFInfo
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- CN109198156B CN109198156B CN201710518790.6A CN201710518790A CN109198156B CN 109198156 B CN109198156 B CN 109198156B CN 201710518790 A CN201710518790 A CN 201710518790A CN 109198156 B CN109198156 B CN 109198156B
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Classifications
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- 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
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- 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 invention relates to the technical field of microorganism application, in particular to yeast protein and a preparation method and application thereof. The yeast protein provided by the invention comprises more than 75% of protein by weight percent, and the content of sulfur-containing amino acid is 30-35 mg/g. The invention also provides a preparation method of the yeast protein, which comprises the following steps: (1) adding enzyme into low-nucleic-acid yeast for enzymolysis, centrifuging to obtain a heavy phase, and adding water for dispersion to obtain a dispersion liquid; the nucleic acid content of the low-nucleic acid yeast is 0.1-1.5%; (2) homogenizing and wall breaking the dispersion liquid under the pressure of 800-1500bar to obtain a homogeneous liquid; (3) and (3) adjusting the homogenized liquid obtained in the step (2) to carry out drying treatment to obtain a yeast protein product. The yeast protein product provided by the invention is light yellow, has no peculiar smell, has better dispersibility after being dissolved in water, has better taste than yeast and yeast protein obtained by an alkaline heating method, and can be applied to the fields of food, feed and the like.
Description
Technical Field
The invention relates to the technical field of microorganism application, in particular to yeast protein and a preparation method and application thereof.
Background
With the rapid expansion of the world population, the contradiction of food deficiency is increasingly prominent, especially for protein foods. The production of traditional animal and plant protein food is limited by agricultural technology and various environmental factors, the growth is slow, and the demand of human protein consumption is difficult to meet. Therefore, an important approach to the vigorous development of protein food resources is to find a novel protein source, and it is a novel field to obtain proteins from microorganisms with high protein content. Yeast is the single-cell fungus which is most widely applied to human at present, and the extraction of yeast protein for use as food functional protein or protein food has been more and more widely regarded.
From three evaluation indexes of the biological value, the digestibility and the net protein utilization rate of the protein, the nutritional value of the yeast protein is lower than that of animal protein, but is close to or slightly higher than that of plant protein. After methionine is added, the nutritive value of the yeast protein can be greatly improved. From the viewpoint of amino acid composition, yeast protein contains all essential amino acids required by human and higher animals, but the amount of sulfur-containing amino acids is slightly lower, but the content of lysine is higher, so that the shortage of lysine in rice as staple food for human can be compensated.
In the aspect of safety of edible yeast protein, we can consider from 3 aspects: raw materials, culture medium and protein extraction process. Especially, the extraction process of protein should consider the residual amount of chemical solvent, denaturation and degradation, etc. to have toxic and carcinogenic effect on human body.
The preparation of high-purity yeast protein is only published in a few documents and patents, the patent does not disclose the extraction of high-purity yeast protein directly from common yeast or waste beer yeast, the research on the extraction process of waste beer yeast protein is published in the life science institute of northwest university, and the ultrasonic method, freeze-thaw method, salt thermal method and alkaline thermal method are studied in the research of the documents, the protein extraction rates are respectively 3.47%, 4.15%, 5.66% and 22.81%, so that the best extraction of yeast protein by the alkaline thermal method is obtained, wherein the addition amount of sodium hydroxide is 1%. Although the patent does not disclose the extraction of common yeast protein, the patent CN 102550795A discloses a method for extracting high-purity selenium-containing protein from selenium-enriched yeast, which is similar to the alkali-thermal method in the above paper, but adds a shaking and ultrasonic step before the high-concentration alkali-thermal extraction. The patent CN 102775466A is also used for extracting selenium protein from selenium-enriched yeast, and the method provided in the patent is different from an alkali heating method, but selenium-enriched yeast is firstly homogenized and crushed under high pressure, then the supernatant is obtained by centrifugation, and high-concentration ammonium sulfate is added to precipitate the protein. Chinese patent application CN103082081A discloses a yeast protein and its preparation method, and food using the protein as raw material and its preparation method. The production method of the yeast protein takes low-nucleic acid yeast as a raw material, and the yeast protein is obtained by the processes of superfine grinding, enzymolysis, alkali treatment, acid precipitation, centrifugation, washing, spray drying and the like.
Disclosure of Invention
The technical problem solved by the invention is as follows: the current process for preparing high purity protein from yeast is: extracting protein with high concentration strong base at higher temperature and purifying. Relates to the processes of extraction, pH regulation, sedimentation, separation and the like. Higher protein products extracted from yeast are not currently used in food products, mainly in feed products and microbial culture media (strictly speaking, as culture media not yeast proteins but mainly yeast polypeptides).
Although the method for extracting and purifying the protein by the alkali-heat method can obtain the yeast protein with higher purity, the inventor verifies the method, the yield of the final product is about 20-22%, the final purity of the yeast protein is about 75%, the salt content is higher, the taste is poorer, and the dispersibility is extremely poor after the yeast protein is dissolved in water. Therefore, the yield and the purity are not high, and most importantly, the protein extracted by heating with strong alkali has the problems of possibility of denaturation and poor mouthfeel.
Specifically, the present invention proposes the following technical solutions.
In a first aspect, the invention provides a yeast protein, which comprises more than 75% of protein by weight, and the content of sulfur-containing amino acid is 30-35 mg/g.
Preferably, the yeast protein contains 85-110 mg/g of phenylalanine and tyrosine, and 45-60 mg/g of threonine.
In a second aspect, the present invention provides a method for preparing a yeast protein, comprising the steps of:
(1) adding enzyme into low-nucleic-acid yeast for enzymolysis, centrifuging to obtain a heavy phase, and adding water for dispersion to obtain a dispersion liquid; the nucleic acid content of the low-nucleic acid yeast is 0.1-1.5%;
(2) homogenizing and wall breaking the dispersion liquid under the pressure of 800-1500bar to obtain a homogeneous liquid;
(3) and (3) adjusting the homogenized liquid obtained in the step (2) to carry out drying treatment to obtain a yeast protein product.
Preferably, the preparation method according to the above, wherein the enzyme in step (1) is one or more selected from complex plant hydrolase, cellulase and β -glucanase.
Preferably, the preparation method according to the above, wherein the enzyme is added in the step (1) in an amount of 0.1% to 2% based on the content of the low nucleic acid yeast.
Preferably, the preparation method is characterized in that the enzymolysis temperature in the step (1) is 20-70 ℃, preferably 30-55 ℃, and the pH value is 5.0-7.5.
Preferably, the preparation method according to the above, wherein the low nucleic acid yeast is formulated into a solution having a concentration of 5% to 15%, preferably 8% to 12% in step (1).
Preferably, the preparation method according to the above, wherein the pH of the dispersion in step (2) is 7.0-9.0, and the homogeneous wall breaking is performed 1-6 times, preferably 2-4 times.
Preferably, the preparation method according to the above, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae, preferably Saccharomyces cerevisiae.
In a third aspect, the present invention provides a food product comprising a yeast protein, comprising a yeast protein as described above.
In a fourth aspect, the invention provides the use of a yeast protein as described above in the food or feed field.
The beneficial effects obtained by the invention are as follows: the invention does not relate to high temperature and high concentration alkali in the technology, reduces the possibility of protein denaturation, and the alkali and esters in the yeast can generate a series of reactions under the heating condition to generate certain aldehydes, ketones and other byproducts, which are also the reasons of pungent odor of the yeast protein extracted by the alkali thermal method. In addition, the method can improve the yield by 30-35% on the premise of ensuring the purity of the protein in the final product. The yeast protein powder product obtained by the method is light yellow, has no peculiar smell, has better dispersibility after being dissolved in water, and has better mouthfeel than yeast and yeast protein obtained by an alkaline heating method. Can be applied to the fields of food, feed and the like.
Detailed Description
The invention aims to provide a yeast protein product (similar to the application of soybean protein isolate) which can be applied to the field of food in the future, the production process does not involve strong acid, strong alkali and high temperature, the protein content in the final product is more than 75%, the taste and the water dispersibility are good, and the sodium ion content is low.
In a preferred embodiment, the yeast protein comprises more than 75% of protein by weight, the content of sulfur-containing amino acid is 30-35 mg/g, the content of phenylalanine and tyrosine is 85-110 mg/g, and the content of threonine is 45-60 mg/g. The content of protein in the yeast protein provided by the invention is higher, and compared with the yeast protein obtained by enzymolysis and alkali treatment, the content of methionine and cysteine in the yeast protein prepared by the invention is increased by 25-35%, the content of phenylalanine and tyrosine is increased by 15-25%, and the content of threonine is increased by 40-55%.
In another preferred embodiment, the invention provides a yeast protein, which comprises more than 75% of protein, more than 2% -5% of ash, and 30-35 mg/g of sulfur-containing amino acid.
Another object of the present invention is to provide a method for producing the above product, essentially comprising: (1) carrying out enzymolysis on yeast; (2) breaking cell wall; (3) spray drying or freeze drying.
In a preferred embodiment, the present invention provides a method for preparing yeast protein, comprising the following steps:
1) enzymolysis: preparing yeast powder with nucleic acid content of 0.1-1.5% into 5% -15% (preferably 8% -12%) solution, adjusting pH to 5.0-7.5, temperature to 20-70 deg.C (preferably 30-55 deg.C), adding enzyme with 0.1% -2% of yeast powder mass, and performing enzymolysis (preferably enzymolysis time is 2-16 h);
2) centrifuging to obtain a heavy phase, and dispersing the precipitate in water (preferably, the mass fraction of the dry matter after dispersion is 5-15%);
3) wall breaking: adjusting the pH of the dispersion to 7.0-9.0, homogenizing at 800-1500bar for 1-6 times (preferably 2-4 times).
4) Spray drying or freeze drying: and (3) carrying out spray drying or freeze drying on the crude protein liquid after wall breaking to obtain the high-purity yeast protein powder.
The raw materials of the invention are common Saccharomyces cerevisiae (Saccharomyces cerevisiae) or other species of yeast, and the yeast protein product is prepared by a series of processes, and the raw materials can be purchased from the market. Wherein the used yeast powder has a nucleic acid content of 0.1-1.5%, and the yeast with the low nucleic acid content can be purchased directly or processed by a processing mode commonly used by a person skilled in the art to obtain a yeast raw material with low nucleic acid. For example, chinese patent application No. 200910215891.1, publication No. CN102115717A, specifically describes a method for preparing a low nucleic acid yeast product, which comprises: 1) preparing yeast into a solution with the mass percent concentration of 5-10% by using water; 2) adjusting the pH value of the yeast solution obtained in the step 1) to 6.0-10.0; 3) preserving the heat of the yeast solution obtained in the step 2) for 1-6 hours at the temperature of 60-100 ℃; 4) adjusting the pH value of the yeast solution obtained in the step 3) to 5.0-7.0; 5) separating, washing and drying the yeast solution obtained in the step 4) to obtain the low nucleic acid yeast product.
The yeast protein can be prepared into edible protein powder with other raw materials, such as soybean protein isolate and whey protein, and other prebiotics, fruit powder, various vitamins and minerals can be added, so that the yeast protein can be further used for preparing protein powder, protein granules and protein drinks, and can also be used as ham, baked food, vegetarian meat and the like. The yeast protein prepared by the invention can play an important role in the fields of food and health care products.
Chinese patent application with application number 201110342132.9 and publication number CN103082081A discloses a yeast protein and a preparation method thereof, wherein the yeast protein is prepared by using low-nucleic acid yeast as a raw material and carrying out superfine grinding treatment, enzymolysis, alkali treatment, acid precipitation, centrifugation, washing, spray drying and other processes. However, the pH is between 9 and 12.5 during the alkali treatment, which affects the flavor of the protein. Moreover, in all currently approved edible protein sources, such as current soy protein production processes, the concentration of alkali treatment is at pH7-9, and high concentrations of alkali do not guarantee the edible safety of yeast proteins.
The raw materials of the invention are yeast-containing raw materials, including but not limited to saccharomyces cerevisiae, beer yeast, baker's yeast, yeast extract and the like, and the acid and alkali for adjusting the pH are food grade and are not limited in types.
The present invention will be described in further detail with reference to specific embodiments. The manufacturers of the raw materials and equipment used in the present example, and the equipment and analysis method used in the product analysis are described below, wherein the chemical substances are not indicated as being chemically pure grades of conventional reagents. Information on the raw materials used in examples and comparative examples is shown in the following table.
The reagents and instrument information used in the examples of the present invention are shown in table 1:
TABLE 1 reagents and manufacturers
| Reagent | Purity or type | Manufacturer of the product |
| Beta-glucanase | 10000U/g | NINGXIA HESHIBI BIOTECHNOLOGY Co.,Ltd. |
| Cellulase enzymes | 10000U/g | NANNING PANGBO BIOLOGICAL ENGINEERING Co.,Ltd. |
| Viscozyme L | 100FBG/g | Novixin |
| Beer yeast powder | Food grade | Angel Yeast Co.,Ltd. |
The centrifuge used in the present invention was an Afahara Laval disc centrifuge, and the homogenizer was a GJB2000-60 large homogenizer available from homogenizer mechanical Co., Ltd.
Wherein, the raw material used in the examples and comparative examples of the present invention is beer yeast powder, which is purchased from Angel Yeast Co., Ltd, and the content of ribonucleic acid is determined by ultraviolet spectrophotometry, and the content of the nucleic acid is determined to be 0.5%. Measuring absorbance of beer yeast powder solution at 260nm with spectrophotometer and calculating nucleic acid content, requiring spectrophotometer X absorbance A260Is a reliable value before the reading of (1) is between 0.15 and 1.0, and the nucleic acid concentration is calculated according to the following formula:
total nucleic acid concentration (. mu.g/mL) ═ A260X dilution times 40. mu.g/mL
Example 1
Adding purified water into 10Kg of beer yeast powder to prepare 120Kg of solution, adding diluted hydrochloric acid to adjust the pH value to 5.0, adjusting the temperature to 35 ℃, adding 50g of compound plant hydrolase (Viscozyme L) for enzymolysis for 2h, centrifuging at 5000rpm for 20min, removing the supernatant, dispersing the precipitate with 60Kg of water, and adjusting the pH value to 7.0 with sodium carbonate.
Homogenizing the liquid at 800bar pressure for 6 times with a homogenizing flow of 1m3/h。
And (3) freeze-drying the crude protein to obtain yeast protein powder, and weighing the prepared yeast protein powder product to 5.2 Kg.
The yield of the yeast protein powder is calculated according to the following formula, and the calculation result is shown in table 2:
yield of yeast protein (mass of yeast protein powder divided by mass of yeast raw material) × 100% (formula i)
The protein content of the yeast protein powder prepared in the examples was measured by kjeldahl method, and the measurement results are shown in table 3.
The moisture, ash, crude fat, potassium and sodium contents of the prepared yeast proteins were measured according to the following methods, respectively, and the measurement results are shown in table 3.
And (3) measuring moisture: the method for measuring the moisture in the food adopts the national standard GB5009.3-2016 food safety national standard: the weight loss of the sample after drying, including hygroscopic water, partially crystallized water and substances capable of volatilizing under the conditions, is measured by a volatilization method at a temperature of 101 ℃ and a pressure of 101.3kPa (one atmosphere) by utilizing the physical properties of moisture in the food by adopting a direct drying method, and the content of the moisture is calculated by weighing values before and after drying.
And (3) determination of ash content: the method adopts the method 6.8 in the national standard GB/T23530-: the ash content of the sample is expressed by the percentage of the residual substance after the sample is burned at 550 ℃.
Determination of crude fat: the method of the national standard GB/T14772 + 2008 'determination of crude fat in food' is adopted: drying the sample, extracting with anhydrous ether, and removing ether to obtain residue, i.e. crude fat.
Determination of potassium ion: the method of national standard GB/T5009.91-2003 determination of potassium and sodium in food is adopted: after the sample was treated, the treated sample was introduced into a flame photometer, flame atomized, and the emission intensity of potassium was measured. The potassium emission wavelength was 766.5 nm. The emission intensity is proportional to the potassium content and is quantified in comparison to the standard series.
Determination of sodium ion: the method of national standard GB/T5009.91-2003 determination of potassium and sodium in food is adopted: after the sample was treated, the treated sample was introduced into a flame photometer, flame atomized, and the emission intensity of sodium was measured. Sodium emission wavelength 589 nm. The emission intensity is proportional to the sodium content and is quantified in comparison to the standard series.
The yeast protein prepared is subjected to the acceptance degree of flavor and mouthfeel, including the solubility (i.e. dispersibility), smell, mouthfeel and acceptance degree of the product. 18 healthy volunteers (age 18-50, 9 males and 9 females) were selected for the assay. The measurement process is as follows: the prepared yeast protein powder was packaged into 10 g/bag and then randomly distributed to each subject. The subject adds the yeast protein powder into 100mL of water for dissolution, and then the subject scores the dispersibility, smell, taste and acceptance degree of the yeast protein powder, wherein each score ranges from 0 to 5, 5 is full, and 0 represents very poor. The total number of the subjects was 18, the number of the feedbacks was 16, and the measurement results are shown in Table 4.
TABLE 2 scoring criteria for different indices
Example 2
Adding purified water into 10Kg of beer yeast powder to prepare 100Kg of solution, adding diluted hydrochloric acid to adjust pH to 6.0, adjusting temperature to 55 deg.C, adding 100g of cellulase for enzymolysis for 16h, centrifuging at 5000rpm for 30min, dispersing precipitate with 60Kg of water, and adjusting pH to 9.0 with sodium carbonate.
Homogenizing the above liquid at 1500bar for 1 time with a homogenizing flow of 2m3H is used as the reference value. Then adjusting the pH value to 7.0, and carrying out spray drying to obtain the yeast protein powder. The weight of the prepared yeast protein powder product is weighed to be 5.32 Kg.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
The contents of water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Example 3
Adding purified water into 10Kg of beer yeast powder to prepare 200Kg of solution, adding diluted hydrochloric acid to adjust the pH value to 7.5, adding 150g of beta-glucanase to carry out enzymolysis for 8h at the temperature of 45 ℃, centrifuging at 10000rpm for 10min, dispersing the precipitate with 70Kg of water, and adjusting the pH value to 9.0 with sodium bicarbonate.
Homogenizing the liquid at 1000bar for 3 times with a homogenizing flow of 1.5m3H is used as the reference value. Then adjusting the pH value to 7.0, and carrying out spray drying to obtain the yeast protein powder. The weight of the prepared yeast protein powder product is 5.5 Kg.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
The contents of water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 1
Mixing beer yeast powder 10Kg with purified water to obtain solution 100Kg, adding sodium hydroxide 0.1Kg, mixing at 60 deg.C, extracting for 2 hr, centrifuging at 5000rpm for 30min, collecting supernatant, and adding hydrochloric acid to adjust pH to 4.5.
The liquid was centrifuged to obtain crude protein.
Adjusting pH of the crude protein to about 7.0, and freeze drying to obtain yeast protein powder.
The weight of the prepared yeast protein powder product is 2.31Kg, and the protein content is 72.5%.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
The contents of water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 2
Mixing beer yeast powder 10Kg with purified water to obtain solution 100Kg, adding sodium hydroxide 0.1Kg, mixing at 60 deg.C, extracting for 2 hr, centrifuging at 5000rpm for 30min, collecting supernatant, and adding hydrochloric acid to adjust pH to 5.0.
The liquid was centrifuged to obtain crude protein. Adding 50Kg of water for redispersion, and stirring to wash the protein. The heavy phase was then centrifuged.
And (5) after the pH value of the previous step is adjusted to about 7.0, carrying out freeze drying to obtain the yeast protein powder.
The weight of the prepared yeast protein powder product is 2.25Kg, and the protein content is 75.4%.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
The contents of water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 3
Adding purified water into 10Kg of beer yeast powder to prepare 120KG of solution, adding sodium hydroxide to adjust the pH to 12, adjusting the temperature to 40 ℃, mixing uniformly, stirring and extracting for 16h, centrifuging at 5000rpm for 30min, taking supernatant, and adding hydrochloric acid to adjust the pH to 4.0.
The liquid was centrifuged to obtain crude protein. Adding 50Kg of water for redispersion, and stirring to wash the protein. The heavy phase was then centrifuged.
And (5) after the pH value of the previous step is adjusted to about 7.0, carrying out freeze drying to obtain the yeast protein powder. The weight of the prepared yeast protein powder product is weighed to be 2.16 Kg.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
The contents of water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 4
Compared example 4 is different from example 1 in that, compared example 4 is obtained by performing high-pressure homogenization wall breaking and then performing enzymolysis when preparing yeast protein powder, and the specific preparation process is as follows:
mixing beer yeast powder 10Kg with purified water to obtain solution 120Kg, homogenizing the solution at 800bar for 6 times with a homogenizing flow of 1m3/h。
Adjusting pH to 5.0 with dilute hydrochloric acid, adjusting temperature to 35 deg.C, adding 50g of composite plant hydrolase (Viscozyme L), performing enzymolysis for 2h, centrifuging at 5000rpm for 30min, dispersing precipitate with 60Kg of water, and adjusting pH to 7.0 with sodium carbonate.
And (5) freeze-drying the crude protein to obtain the yeast protein powder. The weight of the prepared yeast protein powder product is weighed to be 2.1 Kg.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
Meanwhile, the contents of crude protein, water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 5
Compared with the embodiment 2, the difference between the comparative example 5 and the embodiment 2 is that the comparative example 4 is obtained by performing high-pressure homogenization wall breaking and then performing enzymolysis during the preparation of the yeast protein powder, and the specific preparation process is as follows:
mixing beer yeast powder 10Kg with purified water to obtain solution 100Kg, homogenizing the solution 1 time under 1500bar pressure at a flow rate of 2m3/h。
Adding diluted hydrochloric acid to adjust pH to 6.0, adjusting temperature to 55 deg.C, adding 100g cellulase for enzymolysis for 16h, and centrifuging at 5000rpm for 30 min.
Dispersing the precipitate with 60Kg water, regulating pH to 7.0 with sodium carbonate, and spray drying to obtain yeast protein powder.
The weight of the prepared yeast protein powder product is 2.3Kg, and the protein content is 67.0%.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
Meanwhile, the contents of crude protein, water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 6
Compared with the embodiment 3, the difference between the comparative example 6 and the embodiment 3 is that the comparative example 4 is obtained by performing high-pressure homogenization wall breaking and then performing enzymolysis during the preparation of the yeast protein powder, and the specific preparation process is as follows: .
Adding purified water into 10Kg of beer yeast powder to prepare 200KG solution, homogenizing the solution for 3 times under 1000bar of pressure, wherein the homogenizing flow is 1.5m3/h。
Adding sodium hydroxide to adjust pH to 7.5, adding 150g beta-glucanase to carry out enzymolysis for 8h at 45 ℃, and centrifuging for 10min at 10000 rpm.
Dispersing the precipitate with 70Kg water, regulating pH to 7.0 with dilute hydrochloric acid, and spray drying to obtain yeast protein powder.
The weight of the prepared yeast protein powder product is 2.2Kg, and the protein content is 65%.
The yield of the protein was calculated in the same manner as in example 1, and the protein content was measured, and the results are shown in Table 2.
Meanwhile, the contents of crude protein, water, ash, crude fat, potassium and sodium in the prepared yeast protein were measured in the same manner as in example 1, and the measurement results are shown in Table 3.
The flavor and taste and the degree of acceptance of the yeast protein thus obtained were also evaluated in the same manner as in example 1, and the evaluation results are shown in Table 4.
Comparative example 7
(1) 10Kg of beer yeast powder is added with purified water to prepare 100Kg of solution, and the solution with the weight percentage concentration of 15 percent is prepared;
(2) adding dilute hydrochloric acid to regulate pH to 5.0, regulating temperature to 35 deg.C, adding beta-glucanase to make the weight of low nucleic acid yeast be 0.1%, and making heat-insulating treatment in 50 deg.C thermostatic water bath pan for 5 hr;
(3) alkali treatment: adjusting pH to 9 with 0.1mol/L sodium hydroxide, and maintaining the temperature in a 50 ℃ constant temperature water bath kettle for 0.5 hour;
(4) acid precipitation: then centrifuging, taking clear liquid, adjusting the pH value to 4.5 by using prepared 0.1mol/L hydrochloric acid, cooling and standing for 1 hour;
(5) separation, washing and drying treatment: centrifuging, washing the precipitate, and spray drying to obtain 2.3kg protein extract.
TABLE 3 results of content determination of different yeast proteins
As can be seen from Table 3, in comparative examples 4-6, the protein content and protein purity obtained by performing high-pressure homogenization wall breaking treatment and then performing wall breaking treatment in the preparation process are low. The wall breaking treatment is firstly carried out, so that the protein in the cells overflows, is dissolved in water, and then is subjected to enzymolysis, the protein is difficult to separate, the yield of the protein is only about 22%, and the purity of the protein is not high. The method for recovering the protein has the advantages of high protein yield and high protein purity, and the results of the examples 1-3 show that the yield of the yeast protein is improved by about 30%. Furthermore, it can be seen from comparative example 7 that, compared to examples 1-3, the ash and sodium ion content of the product prepared in comparative example 7 is higher than that of the yeast protein prepared in examples 1-3, mainly due to the alkaline treatment process in comparative example 7. For the body, it is not necessary or desirable to minimize the intake of ash and sodium ions.
TABLE 4 flavor and acceptability evaluation results for different yeast proteins
As can be seen from Table 4, the total fractions of the yeast protein powders prepared by examples 1 to 3 of the present invention were higher compared to comparative examples 1 to 7. The yeast protein powder prepared in the examples 1-3 of the invention has better dispersibility, smell, taste and acceptance degree. While comparative examples 1-3 were poor in dispersibility, odor, taste and acceptance of the yeast protein prepared by extracting the yeast protein by the alkaline-thermal method. Without being limited by theory, the main source of unpleasant flavor is associated with some aldehydes and ketones generated by certain crude fats and alkalis upon heating. Comparative examples 4-6 yeast proteins obtained by disruption of the cell walls by high pressure homogenization and subsequent enzymatic treatment were rated higher than comparative examples 1-3, but were somewhat different from examples 1-3. Comparative example 7 the yeast protein prepared by performing the alkali treatment after the enzymatic hydrolysis is slightly different from the flavor of the yeast protein prepared by the present invention.
Example 4
In order to further study the differences between the yeast protein prepared by the present invention and the yeast protein obtained by the alkali treatment after the enzymatic hydrolysis, the inventors carried out amino acid determination on the yeast protein powder prepared in example 1 and comparative example 7. The measurement method is as follows, and the measurement results are shown in Table 5.
Determination of protein constituent amino acids: the method of GB5009.124-2016 (determination of amino acids in food safety national standard food) is adopted: hydrolyzing protein in food into free amino acid with hydrochloric acid, separating with ion exchange column, reacting with ninhydrin solution, and measuring amino acid content with visible light spectrophotometry detector. After determining the amino acid content, the AAS score was obtained according to the following formula, see table 5.
AAS ═ nitrogen or protein amino acid content per gram of food protein tested (mg)/amino acid content per gram of protein reference (mg) × 100
The reference protein is the recommended value for WHO (mg/g): isoleucine 40, leucine 70, lysine 50, (methionine + cysteine) 35, (phenylalanine + tyrosine) 60, threonine 40, tryptophan 10, valine 50.
Table 5 results of amino acid measurement of example 1 and comparative example 7
The numbers in table 5 are the ratios of the specific amino acid content of the protein measured to the above recommended values. Wherein, the content of methionine and cysteine in the yeast protein prepared in the embodiment 1 of the invention is 35.21mg/g, the content of phenylalanine and tyrosine is 99.9mg/g, and the content of threonine is 55.2 mg/g; the yeast protein prepared in comparative example 7 had a methionine and cysteine content of 26.775mg/g, a phenylalanine and tyrosine content of 84.36mg/g, and a threonine content of 37.92 mg/g. The content of methionine and cysteine in the yeast protein prepared in the embodiment 1 of the invention is increased by 31.5%, the content of phenylalanine and tyrosine is increased by 18.4%, and the content of threonine is increased by 45.6% compared with the content in the comparative example 7. Therefore, as can be seen from table 5, the yeast protein powder prepared in example 1 of the present invention has a higher content of sulfur-containing amino acids (methionine and cysteine) than that prepared in comparative example 7. Furthermore, the contents of phenylalanine, tyrosine and threonine are also high. The yeast protein powder prepared by the invention has higher nutritive value.
In conclusion, the technology of the invention does not involve high temperature and high-concentration alkali, the possibility of protein denaturation is reduced, and the content of protein and the content of sulfur-containing amino acid in the yeast protein prepared by the method of the invention are higher. In addition, the method can improve the yield to 30-35% on the premise of ensuring the purity of the protein in the final product. The yeast protein powder product obtained by the method is light yellow, has no peculiar smell, has better dispersibility after being dissolved in water, has better taste than yeast and yeast protein obtained by an alkaline heating method, has very high nutritive value, and can be applied to the fields of food, feed and the like.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (38)
1. The yeast protein is characterized by comprising more than 75% of protein by weight percent, and the content of sulfur-containing amino acid is 30-35 mg/g; the content of phenylalanine and tyrosine in the yeast protein is 85-110 mg/g, and the content of threonine is 45-60 mg/g;
wherein the yeast protein is prepared by the following steps:
(1) adding enzyme into low-nucleic-acid yeast for enzymolysis, centrifuging to obtain a heavy phase, and adding water for dispersion to obtain a dispersion liquid; the nucleic acid content of the low-nucleic acid yeast is 0.1-1.5%;
(2) homogenizing the dispersion at 800-1500bar to obtain a homogeneous solution, wherein the pH of the dispersion is 7.0-9.0, and homogenizing for 1-6 times;
(3) and (3) adjusting the homogenized liquid obtained in the step (2) to carry out drying treatment to obtain a yeast protein product.
2. The method for producing a yeast protein according to claim 1, comprising the steps of:
(1) adding enzyme into low-nucleic-acid yeast for enzymolysis, centrifuging to obtain a heavy phase, and adding water for dispersion to obtain a dispersion liquid; the nucleic acid content of the low-nucleic acid yeast is 0.1-1.5%;
(2) homogenizing the dispersion at 800-1500bar to obtain a homogeneous solution, wherein the pH of the dispersion is 7.0-9.0, and homogenizing for 1-6 times;
(3) and (3) adjusting the homogenized liquid obtained in the step (2) to carry out drying treatment to obtain a yeast protein product.
3. The process according to claim 2, wherein the enzyme in the step (1) is one or more selected from the group consisting of complex plant hydrolases, cellulases and β -glucanases.
4. The method according to claim 2 or 3, wherein the enzyme is added in an amount of 0.1 to 2% based on the amount of the low nucleic acid yeast in step (1).
5. The method according to claim 2 or 3, wherein the enzymolysis temperature in the step (1) is 20 to 70 ℃.
6. The process according to claim 5, wherein the enzymolysis temperature in the step (1) is 30 to 55 ℃ and the pH value is 5.0 to 7.5.
7. The method according to claim 4, wherein the enzymolysis temperature in the step (1) is 20-70 ℃.
8. The process according to claim 7, wherein the enzymolysis temperature in the step (1) is 30 to 55 ℃ and the pH value is 5.0 to 7.5.
9. The method according to claim 2 or 3, wherein the low nucleic acid yeast is formulated in the step (1) at a concentration of 5% to 15%.
10. The method according to claim 9, wherein the low nucleic acid yeast is formulated in the step (1) into a solution having a concentration of 8% to 12%.
11. The method according to claim 4, wherein the low nucleic acid yeast is formulated in the step (1) at a concentration of 5% to 15%.
12. The method according to claim 11, wherein the low nucleic acid yeast is formulated in the step (1) as a solution having a concentration of 8% to 12%.
13. The method according to claim 5, wherein the low nucleic acid yeast is formulated in the step (1) at a concentration of 5% to 15%.
14. The method according to claim 13, wherein the low nucleic acid yeast is formulated in the step (1) as a solution having a concentration of 8 to 12%.
15. The method according to claim 6, wherein the low nucleic acid yeast is formulated in the step (1) at a concentration of 5% to 15%.
16. The method according to claim 15, wherein the low nucleic acid yeast is formulated in the step (1) as a solution having a concentration of 8 to 12%.
17. The method according to claim 2 or 3, wherein the homogeneous wall breaking is performed 2-4 times in the step (2).
18. The method according to claim 4, wherein the homogeneous disruption of the cell wall is performed 2-4 times in step (2).
19. The method according to claim 5, wherein the homogeneous disruption of the cell wall is performed 2-4 times in step (2).
20. The method of claim 6, wherein the step (2) comprises breaking the cell wall by homogenizing for 2-4 times.
21. The method of claim 9, wherein the homogeneous wall breaking is performed 2-4 times in the step (2).
22. The method of claim 10, wherein the step (2) comprises breaking the cell wall by homogenizing for 2-4 times.
23. The method according to claim 2 or 3, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
24. The method according to claim 23, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
25. The method according to claim 4, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
26. The method according to claim 25, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
27. The method according to claim 5, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
28. The method according to claim 27, wherein the nucleic acid-reduced yeast in step (1) is a lager brewing yeast.
29. The method according to claim 6, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
30. The method according to claim 29, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
31. The method according to claim 9, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
32. The method according to claim 31, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
33. The method according to claim 10, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
34. The method according to claim 33, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
35. The method according to claim 17, wherein the low nucleic acid yeast in step (1) is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
36. The method according to claim 35, wherein the nucleic acid-reduced yeast in step (1) is Saccharomyces cerevisiae.
37. A food product comprising a yeast protein, comprising the yeast protein of claim 1.
38. Use of the yeast protein of claim 1 in the food or feed field.
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| 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 |
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