CN109730122A - A kind of method of yeast display lipase production olibanum selenium-enriched bread - Google Patents
A kind of method of yeast display lipase production olibanum selenium-enriched bread Download PDFInfo
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Abstract
The invention discloses a kind of methods of yeast display lipase production olibanum selenium-enriched bread, including the butterfat liquid of the 200-300 parts of 20-50% fatty by weight percentage of 1-4 parts based on weight in wet base of saccharomycete additions of rice lipase will be illustrated by weight, then thioredoxin reductase is added, casein, lactose, after carrying out esterlysis reaction 2-6h at 35-55 DEG C, it is separated by filtration, yeast is reusable after rinsing, and filtrate is added in 1000 parts of heavy flour, add the Se-enriched yeast and 2-4 portions of salt that 1-4 parts of Se contents are 200-2000 μ g/g, 20-40 portions of white granulated sugars and face 15-30min, after provocation 20-60min, molding, it bakes to obtain the final product；The thioredoxin reductase, casein, the mass ratio of lactose are 2-4:1-2:4-6.Selenium-enriched bread of the invention has higher Se content and better mouthfeel.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of side of yeast display lipase production olibanum selenium-enriched bread
Method.
Background technique
Selenium is the essential trace elements of the human body, and China has 72% area to belong to selenium deficiency or low selenium area, seriously threatens people
Health, the bread for developing abundant olibanum and safety supplement organic selenium can be effectively relieved this phenomenon, and lipase ester
Solution fat and yeast selenium-rich are the effective means of flavouring selenium-rich respectively.Currently, one side lipase is since stability is poor, price is inclined
Height relies primarily on import in China, and limits the large-scale use of lipase, right on the other hand during Rice producing
Fatty esterlysis at Short-Chain Fatty Acids there is the rice lipase of special advantage to be difficult to separate from rice, fail reality always
It applies and nuisance is taken as to be discarded by killing enzyme and inactivation in border.In recent years, the rapid development of modern biotechnology was so that fat
The development and utilization of enzyme reach a new level segment, such as doctoral thesis (surface exhibition of the Liu Wenshan lipase in saccharomyces cerevisiae
Show the Wuhan research [D], the Central China University of Science and Technology, 2010) it is described, saccharomycete surface display lipase has the production that lipase can be improved
Amount does not have to the advantages that isolating and purifying in use, but does not ensure that all lipase can show successfully and have enzyme activity
Property, also there is not yet yeast successful presentation rice lipase and its report of application.
Chinese patent literature " yeast display lipase produce olibanum selenium-enriched bread method (patent No.:
CN103734221B a kind of method of yeast display lipase production olibanum selenium-enriched bread) " is disclosed, rice lipase is shown
On Pichia pastoris surface, amplification cultivation 48-96h is significantly increased rice fat production of enzyme with yeast yield, by weight should
It illustrates in saccharomycete 200-300 parts of butterfat liquid of 1-4 parts of additions of rice lipase after 2-6h is reacted in 35-55 DEG C of esterlysis, it will
It is separated by filtration, and yeast is reusable after rinsing, and filtrate is added in 1000 parts of heavy flour, adds 1-4 parts of selenium-rich ferment
Female and other raw materials pass through and face, provocation, form, bake up to the delicious health care bread with abundant olibanum and organic selenium-rich.It should
The method of invention can generate olibanum abundant and improve the mouthfeel of bread, while inorganic selenium being made to pass through blueberry or yeast conversion again
For the organic selenium that can be utilized by human-body safety, but there is a problem of that Se content and mouthfeel are insufficient.
Summary of the invention
The object of the present invention is to provide a kind of methods of yeast display lipase production olibanum selenium-enriched bread, to solve special
Selenium-rich face disclosed in sharp document " method (patent No.: CN103734221B) of yeast display lipase production olibanum selenium-enriched bread "
On the basis of the preparation method of packet, how to optimize component, dosage, method etc., improvement solves the problems, such as that Se content and mouthfeel are insufficient.
In order to solve the above technical problems, the invention adopts the following technical scheme:
The method of yeast display lipase production olibanum selenium-enriched bread, comprising: rice lipase will be illustrated by weight
1-4 parts based on weight in wet base of saccharomycete addition 200-300 parts of 20-50% fatty by weight percentage butterfat liquid, then plus
Enter thioredoxin reductase, casein, lactose is separated by filtration, yeast after carrying out esterlysis reaction 2-6h at 35-55 DEG C
It is reusable after flushing, and filtrate is added in 1000 parts of heavy flour, adding 1-4 parts of Se contents is 200-2000 μ g/g's
After Se-enriched yeast and 2-4 portions of salt, 20-40 portions of white granulated sugars and face 15-30min, provocation 20-60min, molding is baked to obtain the final product；Institute
Thioredoxin reductase, casein are stated, the mass ratio of lactose is 2-4:1-2:4-6.
Further, the production method of the Pichia yeast for illustrating rice lipase are as follows: by rice lipase DNA
Artificial synthesized, the gene cloning for then obtaining synthesis is further subcloned into pPIC9K carrier on pUC57 carrier, then
It is transformed into Pichia pastoris GS115, obtains illustrating the Pichia pastoris of rice lipase, training is then expanded in dextrose culture-medium
48-96h is supported, rice fat production of enzyme is significantly increased with the proliferation of saccharomycete.
Further, the thioredoxin reductase, casein, the mass ratio of lactose are 3:1.5:5.
Further, the thioredoxin reductase, casein, the total amount of lactose are the 5% of butterfat liquid.
Further, the preparation method of the Se-enriched yeast includes: that commercially available Saccharomyces cerevisiae 50g is inoculated with 150mL1% malt
Juice, 28 DEG C of insulating boxs activate 2h, are then transferred to fermentor, the built-in 2L malt extract medium of fermentor, sodium selenite solution point 4
Minor tick 6h equivalent is added to final 0.0012mol/L, defoaming agent is added, the volume of final fermentation liquid is 3L, and being fermented can obtain for 24 hours
Se-enriched yeast.
Further, the malt extract medium is brewer's wort 1%, the solution of 60 μ g/mL of selenium concentration.
Further, 28 DEG C of temperature are kept in the fermentor, 200rpm ventilation 2.5atm makes dissolved oxygen DO be transferred to 100.
Further, the defoaming agent is sterilizing soya-bean oil.
The invention has the following advantages:
(1) as the data of embodiment 1-3 and comparative example 5 as it can be seen that the Se content of olibanum selenium-enriched bread made from embodiment 1-3
It is significantly higher than the Se content and mouthfeel of olibanum selenium-enriched bread made from comparative example 5 with mouthfeel；It simultaneously can by the data of embodiment 1-3
See, embodiment 1 is optimum embodiment.
(2) by embodiment 1 and the data of comparative example 1-4 as it can be seen that prepared by thioredoxin reductase, casein, lactose
Synergistic effect is played in olibanum selenium-enriched bread, collaboration improves the Se content and mouthfeel of olibanum selenium-enriched bread；This is:
The present invention by it is a kind of to fatty esterlysis at Short-Chain Fatty Acids have special advantage rice lipase DNA sequence dna,
Comprehensive other information carries out combined sequence and is designed sequence SEQ NO1, commission biotech firm carry out sequent synthesis to it is multiple related
Construction of genetic engineering, then by confirmatory experiment, the gene cloning that synthesis is obtained is on pUC57 carrier, and further sub- gram
It is grand then to be transformed into yeast the amplification cultivation in dextrose culture-medium into pPIC9K carrier, it screens, will expand finally by detection
It is added in butterfat liquid after increasing obtained surface display and having the yeast juice centrifugal filtration of rice lipase, brings it about esterlysis reaction life
At Short-Chain Fatty Acids, then mixes and bake with other raw materials in addition flour；It is further generated during baking abundant
Olibanum and the mouthfeel for improving bread, while it is organic to utilize inorganic selenium can by human-body safety by blueberry or yeast conversion
Selenium.But it is simple butterfat liquid is hydrolyzed, Se content and mouthfeel are not satisfactory.Therefore, it is found by the applicant that passing through
Thioredoxin reductase, casein are added, lactose plays synergistic effect in preparing olibanum selenium-enriched bread, and collaboration improves
The Se content and mouthfeel of olibanum selenium-enriched bread.
Thioredoxin reductase is a kind of selenoprotein, is rich in selenoprotein, can effectively improve organic selenium in bread
Content, and the organic selenium is similar with organic selenium structure in the mammalian body, it is easier to absorb, while itself be also a kind of work
Property enzyme, butterfat liquid can be promoted further to be hydrolyzed to the structure of small molecule, have more rich fragrance and mouthfeel；Casein is junket
Albumen is a kind of Casilan extracted from cow's milk and its product, can promote the formation of gel state, the energy in gel state
The proliferation stability for enough promoting thioredoxin reductase, improves the decomposition to casein and lactose, and lock fragrance, reduces
Volatilization；Lactose is condensed and is formed by a molecule glucose and a molecule galactolipin, can be quickly by microorganism due to small-molecular-weight
Using energy is converted into, to promote the fast breeding of thioredoxin reductase and rice lipase, sulphur oxygen is further increased
Also the content of reductase proteins is to improve Se content, while can be improved enzymolysis efficiency, the perfume (or spice) that casein generates after being decomposed
Gas further increases the body of olibanum with the olibanum sweet taste that lactose is formed, and assigns unique mouthfeel.
(3) by the data of comparative example 6-8 as it can be seen that thioredoxin reductase, casein, the weight ratio of lactose is not in (2-
4): (1-2): when in (4-6) range, the Se content of olibanum selenium-enriched bread obtained and the numerical value of mouthfeel numerical value and embodiment 1-3
It is very different, it is suitable with the numerical value of the prior art (comparative example 5) much smaller than the numerical value of embodiment 1-3.Thioredoxin of the present invention
Reductase, casein, lactose is as reinforcement system, when embodiment 1-3 control prepares olibanum selenium-enriched bread also by addition sulphur oxygen
Reductase proteins, casein, the weight ratio of lactose are (2-4): (1-2): (4-6), realize and utilize sulphur oxygen also in reinforcement system
Reductase proteins improve the content of organic selenium in bread, and butterfat liquid is promoted further to hydrolyze；Casein promotes sulphur oxygen also egg
The proliferation stability of white reductase improves the decomposition to casein and lactose, and locks fragrance；Lactose promotes thioredoxin
The fast breeding of reductase and rice lipase, further increases the content of thioredoxin reductase to improve Se content,
The fragrance that casein generates after being decomposed further increases the body of olibanum with the olibanum sweet taste that lactose is formed, and assigns uniqueness
Mouthfeel；So that thioredoxin reductase, casein, the reinforcement system that lactose is constituted is in olibanum selenium-enriched bread of the invention
In, improve the Se content and mouthfeel of olibanum selenium-enriched bread.
Specific embodiment
To facilitate a better understanding of the present invention, it is illustrated by the following examples, these examples belong to protection of the invention
Range, but do not limit the scope of the invention.
The sequence of rice lipase DNA with " yeast display lipase produce olibanum selenium-enriched bread method (patent No.:
CN103734221B the DNA sequence dna SEQ NO:1 in) " is consistent.
Embodiment 1
The method of yeast display lipase production olibanum selenium-enriched bread, comprising: rice lipase will be illustrated by weight
2.5 parts based on weight in wet base of saccharomycete 250 parts fatty by weight percentage 35% of butterfat liquid is added, sulphur oxygen then is added also
Reductase proteins, casein, lactose are separated by filtration, yeast can weigh after rinsing after carrying out esterlysis reaction 4h at 35-55 DEG C
It is multiple to use, and filtrate is added in 1000 parts of heavy flour, adds Se-enriched yeast and 3 portions of foods that 3 parts of Se contents are 1000 μ g/g
After salt, 30 portions of white granulated sugars and face 20min, provocation 40min, molding is baked to obtain the final product；The thioredoxin reductase, casein,
The mass ratio of lactose is 3.5:1.5:5, and the thioredoxin reductase, casein, the total amount of lactose is the 5% of butterfat liquid.
The production method of the Pichia yeast for illustrating rice lipase are as follows: rice lipase DNA is artificial synthesized,
Then will the obtained gene cloning of synthesis on pUC57 carrier, be further subcloned into pPIC9K carrier, then be transformed into finish it is red
Yeast GS115 obtains illustrating the Pichia pastoris of rice lipase, and then the amplification cultivation 72h in dextrose culture-medium, makes rice
Mizhi fat production of enzyme is significantly increased with the proliferation of saccharomycete.The thioredoxin reductase, casein, the total amount of lactose are cream
The 5% of rouge liquid.The preparation method of the Se-enriched yeast include: by commercially available Saccharomyces cerevisiae 50g be inoculated with 1% brewer's wort of 150mL, 28
DEG C insulating box activates 2h, is then transferred to fermentor, the built-in 2L malt extract medium of fermentor, between sodium selenite solution point 4 times
It is added to final 0.0012mol/L every 6h equivalent, defoaming agent is added, the volume of final fermentation liquid is 3L, and selenium-rich can be obtained for 24 hours by being fermented
Yeast.The malt extract medium is brewer's wort 1%, the solution of 60 μ g/mL of selenium concentration.Temperature 28 is kept in the fermentor
DEG C, 200rpm ventilation 2.5atm makes dissolved oxygen DO be transferred to 100.The defoaming agent is sterilizing soya-bean oil.
Embodiment 2
The method of yeast display lipase production olibanum selenium-enriched bread, comprising: rice lipase will be illustrated by weight
2.5 parts based on weight in wet base of saccharomycete 250 parts fatty by weight percentage 35% of butterfat liquid is added, sulphur oxygen then is added also
Reductase proteins, casein, lactose are separated by filtration, yeast can weigh after rinsing after carrying out esterlysis reaction 4h at 35-55 DEG C
It is multiple to use, and filtrate is added in 1000 parts of heavy flour, adds Se-enriched yeast and 3 portions of foods that 3 parts of Se contents are 1000 μ g/g
After salt, 30 portions of white granulated sugars and face 20min, provocation 40min, molding is baked to obtain the final product；The thioredoxin reductase, casein,
The mass ratio of lactose is 2:2:4, and the thioredoxin reductase, casein, the total amount of lactose is the 5% of butterfat liquid.
The production method of the Pichia yeast for illustrating rice lipase are as follows: rice lipase DNA is artificial synthesized,
Then will the obtained gene cloning of synthesis on pUC57 carrier, be further subcloned into pPIC9K carrier, then be transformed into finish it is red
Yeast GS115 obtains illustrating the Pichia pastoris of rice lipase, and then the amplification cultivation 96h in dextrose culture-medium, makes rice
Mizhi fat production of enzyme is significantly increased with the proliferation of saccharomycete.The thioredoxin reductase, casein, the total amount of lactose are cream
The 5% of rouge liquid.The preparation method of the Se-enriched yeast include: by commercially available Saccharomyces cerevisiae 50g be inoculated with 1% brewer's wort of 150mL, 28
DEG C insulating box activates 2h, is then transferred to fermentor, the built-in 2L malt extract medium of fermentor, between sodium selenite solution point 4 times
It is added to final 0.0012mol/L every 6h equivalent, defoaming agent is added, the volume of final fermentation liquid is 3L, and selenium-rich can be obtained for 24 hours by being fermented
Yeast.The malt extract medium is brewer's wort 1%, the solution of 60 μ g/mL of selenium concentration.Temperature 28 is kept in the fermentor
DEG C, 200rpm ventilation 2.5atm makes dissolved oxygen DO be transferred to 100.The defoaming agent is sterilizing soya-bean oil.
Embodiment 3
The method of yeast display lipase production olibanum selenium-enriched bread, comprising: rice lipase will be illustrated by weight
2.5 parts based on weight in wet base of saccharomycete 250 parts fatty by weight percentage 35% of butterfat liquid is added, sulphur oxygen then is added also
Reductase proteins, casein, lactose are separated by filtration, yeast can weigh after rinsing after carrying out esterlysis reaction 4h at 35-55 DEG C
It is multiple to use, and filtrate is added in 1000 parts of heavy flour, adds Se-enriched yeast and 3 portions of foods that 3 parts of Se contents are 1000 μ g/g
After salt, 30 portions of white granulated sugars and face 20min, provocation 40min, molding is baked to obtain the final product；The thioredoxin reductase, casein,
The mass ratio of lactose is 4:1:6, and the thioredoxin reductase, casein, the total amount of lactose is the 5% of butterfat liquid.
The production method of the Pichia yeast for illustrating rice lipase are as follows: rice lipase DNA is artificial synthesized,
Then will the obtained gene cloning of synthesis on pUC57 carrier, be further subcloned into pPIC9K carrier, then be transformed into finish it is red
Yeast GS115 obtains illustrating the Pichia pastoris of rice lipase, and then the amplification cultivation 48h in dextrose culture-medium, makes rice
Mizhi fat production of enzyme is significantly increased with the proliferation of saccharomycete.The thioredoxin reductase, casein, the total amount of lactose are cream
The 5% of rouge liquid.The preparation method of the Se-enriched yeast include: by commercially available Saccharomyces cerevisiae 50g be inoculated with 1% brewer's wort of 150mL, 28
DEG C insulating box activates 2h, is then transferred to fermentor, the built-in 2L malt extract medium of fermentor, between sodium selenite solution point 4 times
It is added to final 0.0012mol/L every 6h equivalent, defoaming agent is added, the volume of final fermentation liquid is 3L, and selenium-rich can be obtained for 24 hours by being fermented
Yeast.The malt extract medium is brewer's wort 1%, the solution of 60 μ g/mL of selenium concentration.Temperature 28 is kept in the fermentor
DEG C, 200rpm ventilation 2.5atm makes dissolved oxygen DO be transferred to 100.The defoaming agent is sterilizing soya-bean oil.
Comparative example 1
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Thioredoxin reductase, casein, lactose are added without in the method for selenium bread.
Comparative example 2
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Thioredoxin reductase is added without in the method for selenium bread.
Comparative example 3
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
The method of selenium bread is added without casein.
Comparative example 4
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Lactose is added without in the method for selenium bread.
Comparative example 5
Using Chinese patent literature " yeast display lipase produce olibanum selenium-enriched bread method (patent No.:
CN103734221B the method for the production of method described in embodiment yeast display lipase production olibanum selenium-enriched bread in) ".
Comparative example 6
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Thioredoxin reductase in the method for selenium bread, casein, the ratio of lactose are 6:0.5:8.
Comparative example 7
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Thioredoxin reductase in the method for selenium bread, casein, the ratio of lactose are 1:3:8.
Comparative example 8
It is essentially identical with the production technology of embodiment 1, it has only the difference is that preparing yeast display lipase production olibanum richness
Thioredoxin reductase in the method for selenium bread, casein, the ratio of lactose are 6:3:2.
Bread is produced according to the technique of embodiment 1-3 and comparative example 1-8, test mouthfeel evaluates (1-5 points), according to
The measuring method of GB5009.93-2017, will be in sample in 6mo1/L hydrochloric acid medium by sample after sour hot digestion
Hexavalent selenium is reduced into tetravalence selenium, makees reducing agent with sodium borohydride or potassium borohydride, and tetravalence selenium is reduced into selenium in hydrochloric acid medium
Change hydrogen, brought by carrier gas (argon gas) and carry out atomization in atomizer, under selenium hollow cathode light irradiation, feature is launched in measurement
The fluorescence intensity of wavelength, fluorescence intensity is directly proportional to Se content, quantitative compared with standard series, to obtain Se content.
| Experimental project | Mouthfeel acceptance | Se content ug/g |
| Embodiment 1 | 4+ | 9.2 |
| Embodiment 2 | 4 | 8.9 |
| Embodiment 3 | 4+ | 8.8 |
| Comparative example 1 | 3 | 4.1 |
| Comparative example 2 | 3+ | 7.9 |
| Comparative example 3 | 3- | 7.6 |
| Comparative example 4 | 2 | 7.4 |
| Comparative example 5 | 2+ | 3.9 |
| Comparative example 6 | 3+ | 4.6 |
| Comparative example 7 | 3 | 4.5 |
| Comparative example 8 | 3- | 4.7 |
As seen from the above table: (1) as the data of embodiment 1-3 and comparative example 5 as it can be seen that olibanum selenium-rich made from embodiment 1-3
The Se content and mouthfeel of bread are significantly higher than the Se content and mouthfeel of olibanum selenium-enriched bread made from comparative example 5；Simultaneously by implementing
The data of example 1-3 are as it can be seen that embodiment 1 is optimum embodiment.
(2) by embodiment 1 and the data of comparative example 1-4 as it can be seen that prepared by thioredoxin reductase, casein, lactose
Synergistic effect is played in olibanum selenium-enriched bread, collaboration improves the Se content and mouthfeel of olibanum selenium-enriched bread；This is:
The present invention by it is a kind of to fatty esterlysis at Short-Chain Fatty Acids have special advantage rice lipase DNA sequence dna,
Comprehensive other information carries out combined sequence and is designed sequence SEQ NO1, commission biotech firm carry out sequent synthesis to it is multiple related
Construction of genetic engineering, then by confirmatory experiment, the gene cloning that synthesis is obtained is on pUC57 carrier, and further sub- gram
It is grand then to be transformed into yeast the amplification cultivation in dextrose culture-medium into pPIC9K carrier, it screens, will expand finally by detection
It is added in butterfat liquid after increasing obtained surface display and having the yeast juice centrifugal filtration of rice lipase, brings it about esterlysis reaction life
At Short-Chain Fatty Acids, then mixes and bake with other raw materials in addition flour；It is further generated during baking abundant
Olibanum and the mouthfeel for improving bread, while it is organic to utilize inorganic selenium can by human-body safety by blueberry or yeast conversion
Selenium.But it is simple butterfat liquid is hydrolyzed, Se content and mouthfeel are not satisfactory.Therefore, it is found by the applicant that passing through
Thioredoxin reductase, casein are added, lactose plays synergistic effect in preparing olibanum selenium-enriched bread, and collaboration improves
The Se content and mouthfeel of olibanum selenium-enriched bread.
Thioredoxin reductase is a kind of selenoprotein, can effectively improve the content of organic selenium in bread, and should
Organic selenium is similar with organic selenium structure in the mammalian body, it is easier to absorb, while itself be also a kind of organized enzyme, can promote
It is further hydrolyzed to the structure of small molecule into butterfat liquid, there is more rich fragrance and mouthfeel；Casein is casein, is a kind of
The Casilan extracted from cow's milk and its product can promote the formation of gel state, can promote sulphur oxygen in gel state
The also proliferation stability of reductase proteins improves the decomposition to casein and lactose, and locks fragrance, reduces volatilization；Lactose
It is condensed and is formed by a molecule glucose and a molecule galactolipin, due to small-molecular-weight, conversion quickly can be utilized by microorganism
Thioredoxin is further increased also to promote the fast breeding of thioredoxin reductase and rice lipase for energy
The content of protoenzyme can be improved enzymolysis efficiency to improve Se content, the fragrance and lactose that casein generates after being decomposed
The olibanum sweet taste of formation further increases the body of olibanum, and assigns unique mouthfeel.
(3) by the data of comparative example 6-8 as it can be seen that thioredoxin reductase, casein, the weight ratio of lactose is not in (2-
4): (1-2): when in (4-6) range, the Se content of olibanum selenium-enriched bread obtained and the numerical value of mouthfeel numerical value and embodiment 1-3
It is very different, it is suitable with the numerical value of the prior art (comparative example 5) much smaller than the numerical value of embodiment 1-3.Thioredoxin of the present invention
Reductase, casein, lactose is as reinforcement system, when embodiment 1-3 control prepares olibanum selenium-enriched bread also by addition sulphur oxygen
Reductase proteins, casein, the weight ratio of lactose are (2-4): (1-2): (4-6), realize and utilize sulphur oxygen also in reinforcement system
Reductase proteins improve the content of organic selenium in bread, and butterfat liquid is promoted further to hydrolyze；Casein promotes sulphur oxygen also egg
The proliferation stability of white reductase improves the decomposition to casein and lactose, and locks fragrance；Lactose promotes thioredoxin
The fast breeding of reductase and rice lipase, further increases the content of thioredoxin reductase to improve Se content,
The fragrance that casein generates after being decomposed further increases the body of olibanum with the olibanum sweet taste that lactose is formed, and assigns uniqueness
Mouthfeel；So that thioredoxin reductase, casein, the reinforcement system that lactose is constituted is in olibanum selenium-enriched bread of the invention
In, improve the Se content and mouthfeel of olibanum selenium-enriched bread.
The above content is it cannot be assumed that present invention specific implementation is only limited to these instructions, for the technical field of the invention
Those of ordinary skill for, under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all answers
When being considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (8)
1. the method for yeast display lipase production olibanum selenium-enriched bread, comprising: rice lipase will be illustrated by weight
The butterfat liquid of 200-300 parts of 20-50% fatty by weight percentage of 1-4 parts based on weight in wet base of Pichia yeast additions, then
Thioredoxin reductase, casein is added, lactose is separated by filtration, ferment after carrying out esterlysis reaction 2-6h at 35-55 DEG C
Mother is reusable after rinsing, and filtrate is added in 1000 parts of heavy flour, and adding 1-4 parts of Se contents is 200-2000 μ g/g
Se-enriched yeast and 2-4 portions of salt, after 20-40 portions of white granulated sugars and face 15-30min, provocation 20-60min, molding is baked to obtain the final product；
The thioredoxin reductase, casein, the mass ratio of lactose are 2-4:1-2:4-6.
2. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 1, which is characterized in that described
Illustrate the production method of the Pichia yeast of rice lipase are as follows: rice lipase DNA is artificial synthesized, then it will synthesize
To gene cloning be further subcloned into pPIC9K carrier on pUC57 carrier, then be transformed into Pichia pastoris GS115, obtain
To the Pichia yeast of rice lipase is illustrated, then the amplification cultivation 48-96h in dextrose culture-medium, keeps rice fatty
Production of enzyme is significantly increased with the proliferation of saccharomycete.
3. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 1, which is characterized in that described
Thioredoxin reductase, casein, the mass ratio of lactose are 3:1.5:5.
4. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 1, which is characterized in that described
Thioredoxin reductase, casein, the total amount of lactose are the 5% of butterfat liquid.
5. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 1, which is characterized in that described
The preparation method of Se-enriched yeast includes: that commercially available Saccharomyces cerevisiae 50g is inoculated with 1% brewer's wort of 150mL, and 28 DEG C of insulating boxs activate 2h,
Then it is transferred to fermentor, the built-in 2L malt extract medium of fermentor, 4 minor tick 6h equivalent of sodium selenite solution point are added to finally
Defoaming agent is added in 0.0012mol/L, and the volume of final fermentation liquid is 3L, and Se-enriched yeast can be obtained for 24 hours by being fermented.
6. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 5, which is characterized in that described
Malt extract medium is brewer's wort 1%, the solution of 60 μ g/mL of selenium concentration.
7. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 5, which is characterized in that described
28 DEG C of temperature are kept in fermentor, 200rpm ventilation 2.5atm makes dissolved oxygen DO be transferred to 100.
8. the method for yeast display lipase production olibanum selenium-enriched bread according to claim 5, which is characterized in that described
Defoaming agent is sterilizing soya-bean oil.
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910017628.5A Withdrawn CN109730122A (en) | 2019-01-08 | 2019-01-08 | A kind of method of yeast display lipase production olibanum selenium-enriched bread |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756866A (en) * | 2014-01-17 | 2014-04-30 | 长沙理工大学 | Method for producing frankincense selenium-rich blueberry vinegar by means of yeast display of lipase |
| CN103734221B (en) * | 2014-01-17 | 2015-04-08 | 长沙理工大学 | Method for producing cream-aroma selenium-enriched bread from yeast display lipase |
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2019
- 2019-01-08 CN CN201910017628.5A patent/CN109730122A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756866A (en) * | 2014-01-17 | 2014-04-30 | 长沙理工大学 | Method for producing frankincense selenium-rich blueberry vinegar by means of yeast display of lipase |
| CN103734221B (en) * | 2014-01-17 | 2015-04-08 | 长沙理工大学 | Method for producing cream-aroma selenium-enriched bread from yeast display lipase |
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| 周润梅: "硫氧还蛋白还原酶的生理学功能研究进展 ", 《现代医药卫生》 * |
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Application publication date: 20190510 |