CN110846369A

CN110846369A - Process for jointly hydrolyzing mycoprotein and soybean protein

Info

Publication number: CN110846369A
Application number: CN201911332313.6A
Authority: CN
Inventors: 王小平; 程士清; 时夫龙; 尤学波; 赵杰
Original assignee: Zhao Lankun
Current assignee: Hulunbeier Northeast Fufeng Biotechnologies Co ltd
Priority date: 2019-12-22
Filing date: 2019-12-22
Publication date: 2020-02-28
Anticipated expiration: 2039-12-22
Also published as: CN110846369B

Abstract

The invention belongs to the technical field of biology, and discloses a process for jointly hydrolyzing mycoprotein and soybean protein, which comprises the following steps: taking mycoprotein and soybean protein according to the weight ratio of 2-4:1, and then mixing the mycoprotein and the soybean protein according to the weight ratio of 1 g: adding 5-10ml of acid aqueous solution, stirring uniformly, then placing in a high-speed shearing machine for shearing, standing for 30-90min, then treating with ultrasonic waves, standing for 2h, then adjusting the pH to 3.0 and the temperature to 40 ℃, then adding acid protease, adjusting the enzymolysis time to 4-6h, then adjusting the pH to 7.0 and the temperature to 50 ℃, then adding Serratin, adjusting the enzymolysis time to 4-6h, and finally inactivating the enzyme to obtain hydrolysate. The process of the invention is suitable for jointly hydrolyzing the mycoprotein and the soybean protein, and has high hydrolysis degree and high nutritive value.

Description

Process for jointly hydrolyzing mycoprotein and soybean protein

Technical Field

The invention belongs to the technical field of biology, and particularly relates to a process for jointly hydrolyzing mycoprotein and soybean protein.

Background

The mycoprotein is a byproduct in the process of producing amino acid by microbial fermentation, and is rich in protein and other nutrient substances. Researches show that the microbial fermentation is not greatly influenced by adopting the mycoprotein hydrolysate to replace a soybean meal hydrolysate as a nitrogen source for culturing microorganisms, and the applicant finds that the yield of threonine produced by microbial fermentation is improved by adding a certain proportion of the soybean meal hydrolysate in the mycoprotein hydrolysate by accident in actual industrial production, but the subsequent purification of threonine is not facilitated by considering that the soybean meal hydrolysate contains certain impurities such as pigment, so that the soybean protein hydrolysate can be adopted for replacement, the mycoprotein and the soybean protein can be subjected to combined hydrolysis by considering the simplicity and controllability of operation, but the structures and components of the two proteins have large differences, the hydrolysis process suitable for the mycoprotein cannot be suitable for the soybean protein, and vice versa, the prior art does not describe the process parameters of the combined hydrolysis of the two proteins in detail, how to carry out the joint hydrolysis to mycoprotein and soy protein to simplify the procedure, reduce the energy consumption, make the nutritive value maximize, thus promote the fermentation efficiency of threonine more effectively, it is the technical problem that needs to solve in the industrial production process.

Document 1, "study on peptide molecular distribution in soy protein hydrolysate, the chinese food and oil institute in 2001" study on the distribution of molecular weight of oligopeptide mixture of soy protein hydrolysate by using an experimental method combining ultrafiltration and Gel Filtration Chromatography (GFC). Research results show that small peptides with the molecular weight of less than 1000D are mainly used in the enzymatic hydrolysate of the papain and the Asl.398 protease, namely 63.9 percent of the enzymatic hydrolysate of the papain with the molecular weight of less than 1000D, 4.64 percent of the enzymatic hydrolysate of the papain with the molecular weight of 1000-2000D, 8.21 percent of the enzymatic hydrolysate of 2000-4000D, 8.20 percent of the enzymatic hydrolysate of the papain with the molecular weight of more than 4000-10000D, 15 percent of the enzymatic hydrolysate of the papain with the molecular weight of more than 10000D, 72.1 percent of the enzymatic hydrolysate of the protease of the As1.398 with the molecular weight of less than 1000D, 6.42 percent of the enzymatic hydrolysate of 1000D-2000D, 2.5 percent of the enzymatic hydrolysate of 2000D-4000D, 3.92 percent of. However, papain alone or asl.398 protease alone has poor hydrolysis efficiency on mycoprotein and is not suitable for co-hydrolysis. Document 2 "research on enzymolysis of soybean protein peptide with high degree of hydrolysis, food and oil processing and food machinery 2005" research on degree of hydrolysis of soybean protein isolate by using 3 enzymes, namely neutral protease, papain and Alcalase alkaline protease, optimizes a test scheme, explores a combination of conditions for preparing soybean protein hydrolysate with high degree of hydrolysis, and compares the 3 enzymes to find out protease suitable for soybean protein hydrolysis. Document 3 "study on hydrolysis of monascus purpureus protein by neutral protease", in 2011 of chinese seasoning ", study on conditions for enzymatic hydrolysis of monascus purpureus in order to make high-value use of monascus purpureus residue. The monascus thallus is subjected to enzymolysis by neutral protease, and the optimal enzymolysis conditions are determined through a single-factor test and an orthogonal test: the pH value of enzymolysis is 6.5, the enzymolysis temperature is 45 ℃, the substrate concentration is 35 g/L, the enzyme amount is 6000U/g (thallus), and the enzymolysis time is 16 h. The test is carried out under the best condition, the hydrolysis degree of enzymolysis is 9.12%, and the total hydrolysis degree is 14.73%. The degree of hydrolysis obtained from this study is low and the hydrolysis method cannot be applied to the hydrolysis of soy protein completely. The prior patent technology of the applicant's green production method of L-tryptophan by using bacterial protein enzymolysis liquid to replace yeast powder' carries out systematic research on bacterial protein enzymolysis, and improves the hydrolysis degree. The applicant has continued to make improvements and optimisations to obtain a hydrolysis system suitable for the simultaneous hydrolysis of mycoprotein and soy protein.

Disclosure of Invention

In order to simultaneously carry out combined hydrolysis on mycoprotein and soybean protein to improve fermentation efficiency and overcome the defects of the prior art, the invention provides a process for combined hydrolysis of mycoprotein and soybean protein.

The invention is realized by the following scheme.

A process for jointly hydrolyzing mycoprotein and soybean protein comprises the following steps:

taking mycoprotein and soybean protein according to the weight ratio of 2-4:1, and then mixing the mycoprotein and the soybean protein according to the weight ratio of 1 g: adding 5-10ml of acid aqueous solution, stirring uniformly, placing in a high-speed shearing machine for shearing, standing for 30-90min, treating with ultrasonic wave, standing for 2h, adjusting pH to 3.0 and temperature to 40 ℃, adding acid protease for enzymolysis for 4-6h, adjusting pH to 7.0 and temperature to 50 ℃, adding Serratin for enzymolysis for 4-6h, and finally inactivating enzyme to obtain hydrolysate.

Preferably, the aqueous acid solution is an aqueous citric acid solution.

Further preferably, the concentration of the aqueous citric acid solution is 0.4 to 0.8M.

More preferably, the concentration of the aqueous citric acid solution is 0.6M.

Preferably, the shearing speed of the high-speed shearing machine is 8000-10000rpm, and the shearing time is 60-90 s.

Preferably, the ultrasonic treatment time is 30-90s, and the ultrasonic frequency is 25 kHz.

Preferably, the amount of the acidic protease added is 2000U/g dry matter.

Preferably, the amount of serrapeptase added is 1000U/g dry matter.

The starting point and the beneficial effects obtained by the invention mainly comprise but are not limited to the following aspects:

because the mycoprotein and the soybean protein have great difference in the three-dimensional structure composition of the protein, a conventional system suitable for hydrolyzing a single protein is not suitable for hydrolyzing two proteins, and a system for jointly hydrolyzing two proteins needs to be developed.

The invention carries out physical auxiliary preliminary hydrolysis on two proteins under the weak acid condition, not only can hydrolyze partial proteins, but also is beneficial to subsequent enzyme hydrolysis.

The invention adopts citric acid to replace hydrochloric acid, has mild hydrolysis conditions, does not damage amino acid components, and improves the hydrolysis degree to a certain extent.

The invention adopts high-speed shearing and ultrasonic treatment to carry out treatment under the weak acid condition, thereby not only breaking the cell wall of mycoprotein, but also accelerating the mass transfer process, reducing the viscosity of the system and being beneficial to hydrolysis; and the protein chain can be damaged or loosened, so that the internal structure of the protein is changed, the solubility and the hydrophilicity of the protein are improved, and further hydrolysis is facilitated.

The invention adopts a mode of sequentially carrying out enzymolysis on the acid protease and the serrapeptase, both the acid protease and the serrapeptase are in an optimal reaction system, and the hydrolysis degree is respectively improved by 32 percent or 51 percent compared with the hydrolysis degree when the acid protease or the serrapeptase is singly used.

Compared with a pure acid method and a pure alkali method, the method provided by the invention has the advantages that the two proteins are hydrolyzed, the hydrolysis efficiency is high, the reaction condition is mild, the possibility of generating toxic substances is low, the molecular weight of the proteins is gradually reduced along with the proceeding of enzyme reaction, the proteins are converted into peptides or amino acids, the physical properties and the functional properties of the proteins are obviously changed, and the method has more advantages than the proteins and the amino acids in nutrition.

Drawings

FIG. 1: the effect of different acids on the degree of hydrolysis;

FIG. 2: the effect of different enzymes and combinations thereof on the degree of hydrolysis.

Detailed Description

Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the products and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations and modifications, or appropriate alterations and combinations, of the products and methods described herein may be made and utilized without departing from the spirit, scope, and spirit of the invention. For a further understanding of the present invention, reference will now be made in detail to the following examples.

Example 1

the method for obtaining the mycoprotein comprises the following steps: separating mycoprotein in the threonine fermentation liquor by using a high-speed disc separator, recovering the mycoprotein and drying.

Taking mycoprotein and soybean protein according to a weight ratio of 2:1, and then mixing the mycoprotein and the soybean protein according to a ratio of 1 g: adding 0.6M citric acid aqueous solution into 10ml, stirring uniformly, placing in a high-speed shearing machine, shearing at 10000rpm for 90s, standing for 60min, treating with ultrasonic waves for 60s, keeping the ultrasonic frequency at 25kHz, standing for 2h, adjusting the pH to 3.0, adjusting the temperature to 40 ℃, adding acid protease with the addition of 2000U/g dry matter, performing enzymolysis for 5h, adjusting the pH to 7.0 and the temperature to 50 ℃, adding serrapeptase with the addition of 1000U/g dry matter, performing enzymolysis for 5h, and finally inactivating the enzyme at 100 ℃ for 5min to obtain hydrolysate.

Example 2

taking mycoprotein and soybean protein according to the weight ratio of 3:1, and then mixing the mycoprotein and the soybean protein according to the weight ratio of 1 g: adding 0.6M citric acid aqueous solution into 8ml, stirring uniformly, then placing in a high-speed shearing machine to shear at 8000rpm for 120s, standing for 90min, then treating with ultrasonic wave for 45s, wherein the ultrasonic frequency is 25kHz, standing for 2h, then adjusting the pH to 3.0, the temperature to 40 ℃, then adding acid protease with the addition of 2000U/g dry matter, performing enzymolysis for 6h, then adjusting the pH to 7.0 and the temperature to 50 ℃, then adding Serratin peptidase with the addition of 1000U/g dry matter, performing enzymolysis for 4h, and finally inactivating the enzyme for 5min at 100 ℃ to obtain hydrolysate.

Comparative example 1

The preparation method of the hydrolysate for the hydrolysis of the mycoprotein comprises the following steps: taking mycoprotein, crushing, and mixing according to the weight ratio of 1 g: adding 0.6M hydrochloric acid solution into 5ml, mixing, treating at 100 deg.C for 1 hr, adding AS.1398 protease, hydrolyzing at 40 deg.C, pH 7.5, and enzyme amount of 0.5% for 12 hr to obtain a maximum hydrolysis degree of 50%.

When the soybean protein is hydrolyzed by the above method, the degree of hydrolysis of the final soybean protein is only about 20%, and thus the method is not suitable for hydrolyzing soybean protein.

Comparative example 2

The preparation method of the soybean protein hydrolysate comprises the following steps: adding soybean protein into 5 times of water, stirring, shearing at 10000rpm for 90s in a high speed shearing machine, hydrolyzing with alkaline protease for 6h at 60 deg.C and pH of 8.0, adding enzyme at 8000U/g dry matter, and hydrolyzing to obtain soybean protein with hydrolysis degree of 25%.

The hydrolysis of mycoprotein by the above method, which is not suitable for hydrolysis of mycoprotein, results in a final degree of hydrolysis of mycoprotein of only about 35%.

Example 3

The index detection method comprises the following steps: determining total protein by a Kjeldahl method; SDS-PAGE distinguishes and determines the molecular weight of the protein; the method for measuring the degree of proteolysis adopts a ninhydrin color development method to measure the degree of hydrolysis.

1. The effect of different concentrations of citric acid and hydrochloric acid solutions on the degree of hydrolysis.

Setting the concentration gradient of acid to be 0, 0.2, 0.4, 0.6, 0.8 and 1.0, and the unit is mol/L; as shown in fig. 1, in the transverse observation, as the acid concentration increases, the hydrolysis degree also increases, and when the acid concentration reaches 0.6ml/L, the hydrolysis degree approaches the peak value, the acid concentration continues to increase, and the hydrolysis degree is not obviously affected, and considering that the acid has certain damage to the amino acid, therefore, it is most appropriate to select the acid with lower concentration, and in the longitudinal observation, the hydrochloric acid has greater influence on the hydrolysis degree at lower concentration, and as the acid concentration increases, the citric acid has greater influence on the hydrolysis degree, and the peak value is slightly higher than the hydrochloric acid, considering that the citric acid is a weak acid, the influence on the amino acid is relatively small, and it is more appropriate to select the citric acid.

2. The effect of different enzymes and combinations thereof on the degree of hydrolysis.

Group 1: use of only acid protease; group 2: using only serrapeptase; group 3: simultaneously adding two enzymes; group 4: inventive example 1. As shown in fig. 2, when the acid protease or the serrapeptase is used alone, the hydrolysis degrees are 47% and 41%, respectively, and when the two enzymes are added simultaneously, the hydrolysis degrees are not obviously improved, mainly because the enzymolysis conditions of the two enzymes are not completely matched and cannot be considered at the same time, but the invention adopts a sequential enzymolysis mode, the two enzymes are both in an optimal reaction system, and the hydrolysis degrees are respectively improved by 32% or 51% compared with the hydrolysis degrees when the acid protease or the serrapeptase is used alone.

3. The specific results of the protein component determination of the hydrolysate of the invention are shown in table 1:

TABLE 1

Index (I)	Molecular weight ratio of 1000Da or lessExample% of	The proportion of the molecular weight between 1000 and 10000 Da%	The proportion of molecular weight is more than 10000 Da%
				Example 1	81.9	10.2	7.9
Example 2	80.6	11.3	8.1

As can be seen from Table 1, the molecular weight of the polypeptide is mainly concentrated below 10000, particularly below 1000 and is at most, 81.9% and 80.6% respectively, the components of the part are small peptide fragments consisting of 1-8 amino acids, and a plurality of functional small peptides are concentrated in the part and can be used as nitrogen sources or active substances to be fully utilized by microorganisms, thereby being beneficial to improving the vitality of the strains.

4. The composition of the major amino acids in the hydrolysate of the present invention (example 1). See in particular Table 2

TABLE 2

Amino acid type	Percent by weight%
		Glutamic acid	9.3
Glycine	8.5
		Aspartic acid	7.1
Methionine	6.9
		Threonine	5.1
Lysine	5.8
		Leucine	9.1
Cysteine	5.0
		Isoleucine	7.2
Histidine	2.8
		Alanine	3.1
Serine	4.9
		Proline	3.7
Arginine	5.4
		Tyrosine	4.3
Valine	4.6
		Phenylalanine	5.7

As can be seen from Table 2, the hydrolysate of the present invention has balanced amino acid components and is suitable for use as nitrogen source for microbial fermentation.

Example 3

Preparing a culture medium by using hydrolysate:

60g/L of sucrose, 30g/L of glucose, 200g/L of hydrolysate, 5g/L of ammonium sulfate, 0.5g/L of monopotassium phosphate, 0.5g/L of dipotassium phosphate, 0.1g/L of magnesium sulfate heptahydrate, 10mg/L of ferrous sulfate heptahydrate, 10mg/L of manganese sulfate monohydrate, V_B12mg/L，V_H50μg/L。

Culture medium 1: the hydrolysate is prepared by the method in the embodiment 1;

culture medium 2: the hydrolysate material adopts the same amount of mycoprotein, and the rest is the same as the example 1;

culture medium 3: the hydrolysate material adopts the same amount of soy protein, and the rest is the same as the example 1;

culture medium 4: the hydrolysate is replaced by yeast powder of 20 g/L.

The fermentation process comprises the following steps:

inoculating the seed solution of Escherichia coli engineering bacteria TRFC into a fermentation tank containing a fermentation medium according to the inoculation amount of 1.5% for fermentation, and inoculating the seed solution with the inoculation density OD₆₀₀At the temperature of 0.4 ℃, the stirring speed of 300rpm, controlling the dissolved oxygen amount to be 20% by aeration and stirring, defoaming by using a foam killer, stopping fermentation for 36 hours, and collecting threonine fermentation liquor;

in the fermentation process, a feed liquid needs to be fed in a flowing mode, and the method specifically comprises the following steps:

1) controlling the sugar content to be 3% by feeding 50% of sucrose solution until the fermentation is finished;

2) the pH was controlled to 7.0 by feeding 20% ammonia until the end of the fermentation.

The effect of different fermentation media on threonine production and sugar acid conversion is shown in table 3.

TABLE 3

As shown in table 3, the combination of mycoprotein and soy protein hydrolysate as the fermentation nitrogen source has the highest threonine yield and sugar-acid conversion rate, which can not only provide the nitrogen source, but also provide essential amino acids required for acid production by fermentation of escherichia coli, and some amino acids can also be used as active substances to activate key enzymes in threonine synthesis pathway or as intermediate substances to increase sugar-acid conversion rate, thereby increasing threonine yield.

The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core idea. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.

Claims

1. A process for jointly hydrolyzing mycoprotein and soybean protein comprises the following steps:

2. The process according to claim 1, characterized in that the aqueous acid solution is an aqueous citric acid solution.

3. The process according to claim 2, characterized in that the concentration of the aqueous citric acid solution is between 0.4 and 0.8M.

4. The process according to claim 3, characterized in that the concentration of the aqueous citric acid solution is 0.6M.

5. The process as claimed in claim 1, wherein the shearing speed of the high speed shearing machine is 8000-10000rpm, and the shearing time is 60-90 s.

6. The process according to claim 1, wherein the sonication time is 30-90s and the sonication frequency is 25 kHz.

7. The process according to claim 1, wherein the acidic protease is added in an amount of 2000U/g dry matter.

8. The process according to claim 1, wherein serrapeptase is added in an amount of 1000U/g dry matter.

9. A hydrolysate prepared by the process according to claims 1 to 8.