CN115678784A - Yeast extract rich in mannan, preparation method and application - Google Patents
Yeast extract rich in mannan, preparation method and application Download PDFInfo
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- 229920000057 Mannan Polymers 0.000 title claims abstract description 71
- 239000012138 yeast extract Substances 0.000 title claims abstract description 54
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 41
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 27
- 210000004080 milk Anatomy 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100032487 Beta-mannosidase Human genes 0.000 claims abstract description 12
- 108010055059 beta-Mannosidase Proteins 0.000 claims abstract description 12
- 239000006185 dispersion Substances 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
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- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 4
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 14
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- 238000001035 drying Methods 0.000 claims description 5
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 31
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 239000000523 sample Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 14
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 8
- 229920002307 Dextran Polymers 0.000 description 7
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- 239000008103 glucose Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
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- -1 monohydroxymethyl Chemical group 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
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- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 235000011151 potassium sulphates Nutrition 0.000 description 2
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- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
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- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
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Abstract
The invention relates to the technical field of microorganism application, in particular to a mannan-rich yeast extract and a preparation method and application thereof. The yeast extract rich in mannan is prepared by the following steps of autolyzing yeast dispersion liquid, centrifuging to take heavy phase, adding water to obtain yeast milk, performing enzymolysis on the yeast milk by adopting protease and mannase, finally inactivating the enzyme of enzymatic hydrolysate, centrifuging to take light phase, and obtaining the yeast extract rich in mannan. The invention adopts the full enzymolysis process, does not use the extraction process of acid and alkali, has simple process operation, low cost and no environmental pollution; the prepared mannan-rich yeast extract has the mannan content of more than 8 percent, has the characteristics of both the yeast extract and the mannan, widens the application range of the yeast extract, and can be widely applied to the field of food processing.
Description
Technical Field
The invention relates to the technical field of microorganism application, in particular to a mannan-rich yeast extract and a preparation method and application thereof.
Background
The yeast extract is a concentrate which can be directly absorbed and utilized by human body, and can dissolve nutrients and flavor substances. Belongs to food ingredients.
The yeast extract has the characteristics of enhancing delicate flavor, enhancing mellow flavor, balancing peculiar smell, having strong tolerance and the like. Is widely applied in the food processing industry. The main application fields include the fields of edible essence, meat products, soy sauce, chicken essence powder, instant noodle seasoning bags, hotpot condiment and the like. Meanwhile, the application of the yeast extract is expanded and applied to beverages, bread, biscuit cakes, puffed food, sauce nutrition and health care products. The yeast extract is used as a novel food ingredient, the trend of rapid development is shown, according to the statistics of survey data, the yield of global YE in 2012 is 15 ten thousand tons, 17 ten thousand tons in 2013, 22 ten thousand tons in 2014, and the annual growth rate is about 13-30%. Large-scale YE manufacturing enterprises are owned in regions such as europe (france, uk, germany), north america (usa, canada), south america (brazil, columbia) and east asia (china, japan) at present, and form a global YE industry, and products are widely applied to the fields of food processing and biological fermentation.
Mannan is a highly branched polymer with alpha-1-6-glycosidic bond as the main chain and alpha-1-2-or alpha-1-3-glycosidic bond as the branch chain, is a functional polysaccharide substance, widely exists in various life forms, and in yeast cells, mannan accounts for about 40% of the dry weight of cell walls. Mannan has the functions of resisting tumor, radiation, oxidation and the like, can obviously enhance the immunity of organisms, stimulates the growth of intestinal probiotic groups, is widely applied to the industries of medicines, cosmetics, biological energy sources and the like, and is colorless, non-toxic, odorless and a natural food preservative; the water solution can form a layer of film on the surface of the fruit and vegetable, and can effectively prevent air oxidation, reduce water evaporation and inhibit the growth and reproduction of disease microorganisms on the surface of the fruit and vegetable, thereby playing a role in keeping the fruit and vegetable fresh. In the prior art, yeast cell walls are mostly used as raw materials, and processes such as acid extraction, alkaline extraction and the like are adopted. The content of protein in the product extracted by the acid method is low, and is only about 5 percent. The protein content in the alkaline leaching process is about 15 percent and is relatively low, and a large amount of alkaline liquor is used, so that the polysaccharide is degraded and the environment is polluted.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: a mannan-rich yeast extract is lacking.
Aiming at the defects in the prior art, one of the purposes of the invention is to provide a preparation method of a yeast extract rich in mannan; the invention also aims to provide the yeast extract rich in mannan prepared by the preparation method; the invention also aims to provide the mannan-rich yeast extract prepared by the preparation method or the application of the mannan-rich yeast extract in food processing.
The technical scheme of the invention is as follows:
the invention provides a preparation method of a yeast extract rich in mannan, which comprises the following steps:
(1) Autolyzing the yeast dispersion liquid, centrifuging to obtain a heavy phase, and adding water to obtain yeast milk;
(2) Carrying out enzymolysis on the yeast milk obtained in the step (1) by adopting protease and mannase;
(3) And (3) after enzyme deactivation, centrifuging the enzymatic hydrolysate obtained in the step (2) and taking a light phase to obtain the yeast extract rich in mannan.
Preferably, the autolysis temperature in step (1) is 30-90 ℃, preferably, the autolysis pH is 4.0-9.0, and further preferably, the autolysis time is 0.5-8h.
Preferably, the dispersion of step (1) has a concentration of 2-20% by weight.
Preferably, the yeast milk in the step (1) has a concentration of 2-20% by weight.
Preferably, the protease in step (2) is one or more of papain, neutral protease and alkaline protease, preferably, the protease is added in an amount of 0.1-1.5% based on dry yeast milk, and more preferably, the mannanase is added in an amount of 0.1-1.5% based on dry yeast milk.
Preferably, the enzymolysis temperature in step (2) is 30-80 ℃, preferably, the enzymolysis pH =2-10, and further preferably, the enzymolysis time is 5-30h.
Preferably, the enzyme deactivation temperature in the step (2) is 75-90 ℃, and preferably, the enzyme deactivation time is 1-4h.
Preferably, the method further comprises the step of concentrating or drying the light phase obtained in the step (3).
The invention also provides the mannan-rich yeast extract obtained by the preparation method, wherein the mannan content is more than or equal to 8 percent, preferably, the total nitrogen content is more than or equal to 6 percent, and further preferably, the amino acid nitrogen content is more than or equal to 1.5 percent in terms of the dry matter weight percent of the mannan-rich yeast extract.
The invention also provides the application of the mannan-rich yeast extract prepared by the preparation method or the mannan-rich yeast extract in food processing.
The invention has the beneficial effects that:
the invention adopts the full enzymolysis process, does not use the extraction process of acid and alkali, has simple process operation, low cost and no environmental pollution; the prepared mannan-rich yeast extract has the mannan content of more than 8 percent, has the characteristics of both the yeast extract and the mannan, widens the application range of the yeast extract, and can be widely applied to the field of food processing.
Detailed Description
In the following, the present invention will be described in detail with reference to examples, which are provided for the purpose of illustrating the present invention.
The invention provides a preparation method of a yeast extract rich in mannan, which comprises the following steps:
(1) Autolysis of the yeast dispersion, centrifugation to obtain a heavy phase, and addition of water to obtain the yeast milk;
(2) Carrying out enzymolysis on the yeast milk obtained in the step (1) by adopting protease and mannase;
(3) And (3) after enzyme deactivation, centrifuging the enzymatic hydrolysate obtained in the step (2) to obtain a light phase, thus obtaining the yeast extract rich in mannan.
In step (1), as the yeast from which the mannan-rich yeast extract is derived, suitable yeast species include, but are not limited to, baker's yeast, saccharomyces cerevisiae, torula yeast, candida and combinations thereof. These yeast strains can be prepared in culture in food grade nutrients by batch fermentation or continuous fermentation.
The invention adopts protease and mannase to carry out enzymolysis on the yeast cell wall, is beneficial to enzymolysis of mannan in the yeast cell wall, and the mannan-rich yeast extract is obtained by further separating the mannan-rich yeast extract in water.
In a preferred embodiment of the present invention, the autolysis temperature in step (1) is 30-90 ℃, preferably the autolysis pH is 4.0-9.0, and more preferably the autolysis time is 0.5-8h.
In a preferred embodiment of the present invention, the dispersion of step (1) has a concentration of 2 to 20% by weight.
In another preferred embodiment of the present invention, the yeast milk of step (1) has a concentration of 2-20% by weight.
In another preferred embodiment of the present invention, the protease in step (2) is one or more of papain, neutral protease and alkaline protease, preferably, the protease is added in an amount of 0.1-1.5% by dry matter of yeast milk, and more preferably, the mannanase is added in an amount of 0.1-1.5% by dry matter of yeast milk. When the amount of the enzyme is too much or too little during enzymolysis, the combination of protein and mannan, the solubility of mannan and the like are influenced, the yield of enzymolysis is influenced, and the mannan content is reduced.
In another preferred embodiment of the present invention, the enzymolysis temperature in step (2) is 30-80 ℃, preferably, the enzymolysis pH =2-10, and further preferably, the enzymolysis time is 5-30h.
In another preferred embodiment of the present invention, the enzyme deactivation temperature in step (2) is 75-90 ℃, preferably, the enzyme deactivation time is 1-4h.
In another preferred embodiment of the present invention, the method further comprises a step of concentrating or drying the light phase obtained in step (3), preferably, the drying is spray drying or vacuum drying.
The invention also provides the yeast extract rich in mannan, which is prepared by the preparation method, and the mannan content of the yeast extract is more than or equal to 8%, preferably, the total nitrogen content is more than or equal to 6%, and further preferably, the amino acid nitrogen content is more than or equal to 1.5%.
The invention also provides the application of the mannan-rich yeast extract prepared by the preparation method or the mannan-rich yeast extract in food processing.
The advantageous effects of the present invention will be further illustrated by specific examples.
The inventive examples and comparative examples used starting materials and equipment sources as shown in table 1.
TABLE 1 examples of the invention and comparative examples use sources of raw materials and equipment
Example 1
(1) Preparing 20wt% dispersion from 200g of wine yeast RV002, adjusting pH to 4.0 with sodium hydroxide or citric acid as required, autolyzing at 75 deg.C for 5h, centrifuging at 5000r/min for 10 min, and collecting heavy phase;
(2) Preparing 12wt% of yeast milk from the heavy phase, adjusting pH to 7, adding 0.5% (by mass of dry matter of the yeast milk) neutral protease and 0.5% (by mass of dry matter of the yeast milk) mannase, and performing enzymolysis at 45 deg.C for 20h;
(3) After the enzymolysis is finished, heating to 70 ℃, inactivating the enzyme for 2 hours, and performing centrifugal separation on the enzymolysis liquid at the rotating speed of 5000r/min for 10 minutes to collect a light phase;
(4) And concentrating the light phase until the dry matter content is 65% to obtain the pasty yeast extract rich in mannan.
The mannan content, total nitrogen content and amino acid nitrogen content of the mannan-rich yeast extract were determined by the following methods, and the results are shown in table 4.
1) Mannan determination
1.1 principle of detection
Injecting hydrolyzed sample into liquid chromatogram according to different distribution coefficients of mannose between a mobile phase and a stationary phase of a liquid chromatogram column, using pure water as the mobile phase, detecting saccharide molecules after flowing out by a differential detector, and quantifying by an external standard method. In the hydrolysis of mannan, the detection result is lower than that of mannan contained in the product due to incomplete hydrolysis of the sample and partial occurrence of other side reactions caused by high temperature during the hydrolysis to generate mannose. In the detection, a glucan reference substance is adopted to correct errors caused by the hydrolysis process.
1.2 instruments
a) A water bath kettle;
b) A vortex mixer;
c) An electric furnace;
d) A pressure steam sterilizer;
e) High performance liquid chromatograph: with a differential detector and a sugar column (6.5 mm. Times.300 mm waters sugar pak-1).
1.3 reagents
a) Pure water;
b) Hydrochloric acid: about 37%;
c) Glucose: AR;
d) Mannose: AR;
e) Sodium hydroxide: AR;
f) Glucose and mannose mixed standard solution (2 g/L): separately weighing glucose and mannose
0.2000g, and the volume is 100ml by pure water.
g) Dextran control (curdlan from Alcaligenes faecalalis): sigma product, cat #
h) Sodium hydroxide solution: 300g/L.
1.4 sample treatment
A sample of 400mg (to the nearest 0.1 mg) was weighed accurately into a 20ml glass cuvette with a screw cap, 6.0ml hydrochloric acid (37%) was added, and the vial was carefully capped and mixed with a vortex mixer to obtain a uniform suspension. The vials were placed in a 30 ℃ water bath for 45min and mixed with a vortex mixer with shaking every 15 min. The suspension is then quantitatively transferred to a 200ml dewar and the cuvette is washed several times with about 100ml to 120ml of water, the wash being incorporated into the dewar. Placing the Du's bottle in an autoclave, and treating at 121 deg.C for 60min. Taking out and cooling, adjusting the pH value of the solution 1 to 6-7 by using a sodium hydroxide solution, and then fixing the volume to 200ml. Filter through a 0.45 micron pore size cellulose acetate membrane for use. At the same time, 200mg of a dextran control (see 1.3 (g)) was accurately weighed and subjected to the same treatment as the sample treatment method.
1.5 chromatographic conditions
Pure water is used as a mobile phase, the flow rate is 0.5ml/min, the column temperature is 80 ℃, and the sample is injected after the baseline of the instrument is stable.
1.6 drawing of Standard Curve
Respectively sucking 1 ml, 2 ml, 3 ml, 4 ml and 5ml of mannose/glucose standard solution (see 1.3 (f)) into 10ml volumetric flasks, and fixing the volume to the scale with high-purity water to obtain mixed standard samples of 200 mg/l, 400 mg/l, 600 mg/l, 800 mg/l and 1000mg/l of mannose and glucose respectively. And (3) accurately injecting 20ul of sample under the chromatographic conditions to obtain a regression equation between the chromatographic peak area and the mass concentration of the standard substance, and drawing a standard curve.
1.7 measurement of samples and controls
Under the same chromatographic conditions, the treated sample and the dextran control were injected into the chromatograph separately, and the retention time and peak area of each chromatographic peak were recorded. The retention time of the chromatographic peak of the sugar standard sample is used for qualitative determination, and the peak area of the chromatographic peak of the sugar standard sample is used for quantitative determination.
1.8 calculation of results
The mannan content was calculated as follows:
X＝(A1×0.2×100)÷(m1×1000)×0.9×F (1)
F＝P×(100-W)÷[(A2×0.2×100)÷(m2×1000)×0.9 (2)
in the formula:
x- - -the content of mannan,%, in the sample;
a1- -according to the peak area of the sample solution, checking the content of mannose in the sample solution on a standard curve, mg/L;
a2- -according to the peak area of the dextran reference solution, checking the glucose content of the sample solution on a standard curve, mg/L;
m 1-weighing the mass of the sample, g;
m2- - -weighing the mass, g, of the glucan reference substance;
0.2- -volume of the treated sample/dextran control, L;
0.9- -coefficient for converting mannose to mannan;
f- -empirical compensation factor for low results due to destruction of glucose and mannose in acid hydrolysis of samples;
p- - -purity of dextran control (according to the test report provided by the reagent manufacturer);
w- -moisture of the dextran control (according to the test report provided by the reagent manufacturer).
Remarking: in the same laboratory, the F value is detected in 1-2 months generally. The F value is about 1.25, and the F value is periodically corrected by a laboratory.
2) Determination of total nitrogen
Adopting a Kjeldahl method of 6.4 in the national standard GB/T23530-2009: taking a sample (equivalent to 30-440mg of total nitrogen), and adding 20mL of concentrated sulfuric acid to perform digestion under the action of 5g of mixed catalyst a (potassium sulfate and sewage copper sulfate are mixed according to a ratio of 97 to 3) and 2.5g of catalyst b (selenium powder and potassium sulfate are mixed according to a ratio of 0.1; then distilling, and absorbing the product ammonia by boric acid; then titrating by 0.1mol/L hydrochloric acid, reading data and calculating the total nitrogen content.
3) Measurement of amino acid Nitrogen
The detection method of amino acid nitrogen described in 6.5 of the national standard GB/T23530-2009 is adopted: a5 g sample was diluted and titrated to pH 8.2 with 0.5mol/L NaOH and held for 1min. Slowly adding 10mL of 36% formaldehyde solution, reacting with non-dissociative amino in neutral amino acid to generate monohydroxymethyl and dimethylol inductor, and carrying out the reaction completely and quantitatively. The hydrogen ions released at this time were titrated with the above-mentioned sodium hydroxide, and the content of amino acid nitrogen was calculated from the consumption of the alkali solution.
Examples 2 to 6
The process parameters were tested as shown in Table 2, otherwise the same as in example 1.
Example 7
The process parameters were tested as shown in Table 2, and the difference from example 1 was that there was no concentration step (4) and the light phase obtained in step (3) was a liquid mannan-rich yeast extract.
Example 8
The process parameters were tested as shown in table 2, steps (1) - (3) were the same as in example 1, and step (4) the light phase was dried by spray drying to obtain a powdery mannan-rich yeast extract with a water content of <6%.
Comparative example 1
The difference from example 1 is that the dispersion of step (1) has a concentration of 23% by weight, and the rest is the same as example 1.
Comparative example 2
The difference from example 2 is that the addition amount of neutral protease in step (2) is 0.05% (by weight of yeast milk dry matter), the addition amount of mannan is 0.05% (by weight of yeast milk dry matter), and the rest is the same as example 2.
Comparative example 3
The difference from example 3 is that the temperature for enzymolysis in step (2) is 85 ℃, and the other steps are the same as example 3.
Comparative example 4
The difference from example 8 is that the alkaline protease in step (2) is added in an amount of 1.8% (by dry matter of yeast milk) and the mannanase is added in an amount of 1.8% (by dry matter of yeast milk), and the rest is the same as example 8.
Comparative example 5
(1) Preparing 20wt% dispersion from 200g of high protein yeast, adjusting pH to 4.0 with sodium hydroxide or citric acid as required, autolyzing at 75 deg.C for 5h, centrifuging at 5000r/min for 10 min, and collecting heavy phase;
(2) Preparing 12wt% of yeast milk from the heavy phase, adjusting pH to 7, adding 0.5% (by weight of the dry matter of the yeast milk) neutral protease, performing enzymolysis at 45 ℃ for 10h, adding 0.5% (by weight of the dry matter of the yeast milk) mannase, and performing enzymolysis at 45 ℃ for 10h;
(3) After the enzymolysis is finished, heating to 70 ℃, inactivating the enzyme for 2 hours, and performing centrifugal separation on the enzymolysis liquid at the rotating speed of 5000r/min for 10 minutes to collect a light phase;
(4) And concentrating the light phase until the dry matter content is 65% to obtain the pasty yeast extract rich in mannan.
Table 2 table of process conditions for examples 2-8
TABLE 3 results of measurements of examples 1 to 8 and comparative examples 1 to 5
As can be seen from Table 4, the mannan content in the mannan-rich yeast extracts prepared in examples 1 to 8 was 8% or more, and the mannan content in the yeast extracts prepared in comparative examples 1 to 5 was 8% or less. Compared with example 1, the concentration of the yeast dispersion in step (1) of comparative example 1 is 23%, the fluidity of the dispersion is poor, and the yeast autolysis wall breaking is not facilitated; compared with example 2, the addition amount of the enzyme in the comparative example 2 is less, which is not beneficial to dissolving mannan from yeast cell walls; compared with the example 3, the enzymolysis temperature of the comparative example 3 is 85 ℃, and the enzymolysis temperature is too high, so that the activity of the enzyme can be damaged, the activity is reduced, and the degradation capability is reduced; compared with example 8, the enzyme of comparative example 4 is added in a larger amount, which results in higher enzymolysis yield and lower glucan content. Compared with the comparative ratio 5, the enzymolysis process of sequentially adding neutral protease and mannase is adopted, 2 enzymes are added simultaneously in the embodiment 1, the combination of glucan and mannan can be broken through under the synergistic effect, the enzymolysis effect is better, and the content of mannan is improved.
Application Experimental example
Preparing the mannan-rich yeast extract prepared in the example 1 into 0.5% aqueous solution, dividing fresh commercially available strawberries into two groups, putting one group into the aqueous solution, soaking for 5-15 seconds, taking out, naturally drying in the air, and storing for 3 weeks until the surfaces of the strawberries keep glossy and do not mildew; the other group did not have any treatment, and the untreated fresh commercial strawberries only became black in the skin after 2 days and started to mold after 3 days of storage. Experimental results show that the yeast extract rich in mannan prepared by the method can effectively prevent air oxidation, reduce water evaporation and inhibit growth and reproduction of disease microorganisms on the surfaces of fruits and vegetables, thereby playing a role in keeping fruits and vegetables fresh.
In conclusion, the invention adopts the full enzymolysis process, does not use acid and alkali extraction processes, has simple process operation, low cost and no environmental pollution; the prepared mannan-rich yeast extract has the mannan content of more than 8 percent, has the characteristics of both the yeast extract and the mannan, widens the application range of the yeast extract, and can be widely applied to the field of food processing.
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 (10)
1. The preparation method of the yeast extract rich in mannan is characterized by comprising the following steps:
(1) Autolyzing the yeast dispersion liquid, centrifuging to obtain a heavy phase, and adding water to obtain yeast milk;
(2) Carrying out enzymolysis on the yeast milk obtained in the step (1) by adopting protease and mannase;
(3) And (3) after enzyme deactivation, centrifuging the enzymatic hydrolysate obtained in the step (2) and taking a light phase to obtain the yeast extract rich in mannan.
2. The method according to claim 1, wherein the autolysis temperature in step (1) is 30-90 ℃, preferably the autolysis pH is 4.0-9.0, and more preferably the autolysis time is 0.5-8h.
3. The method according to claim 1 or 2, wherein the dispersion of step (1) has a concentration of 2 to 20% by weight.
4. The method according to any one of claims 1-3, wherein the yeast milk of step (1) is present in a concentration of 2-20% by weight.
5. The preparation method according to any one of claims 1 to 4, wherein the protease in step (2) is one or more of papain, neutral protease and alkaline protease, preferably the protease is added in an amount of 0.1-1.5% on the basis of dry yeast milk, and more preferably the mannanase is added in an amount of 0.1-1.5% on the basis of dry yeast milk.
6. The preparation method according to any one of claims 1 to 5, wherein the enzymolysis temperature in step (2) is 30-80 ℃, preferably, the enzymolysis pH =2-10, and further preferably, the enzymolysis time is 5-30h.
7. The method according to any one of claims 1 to 6, wherein the enzyme deactivation temperature in step (2) is 75 to 90 ℃, preferably the enzyme deactivation time is 1 to 4 hours.
8. The method according to any one of claims 1 to 7, further comprising a step of concentrating or drying the light phase obtained in step (3).
9. The preparation method of any one of claims 1-8, wherein the mannan-rich yeast extract has a mannan content of 8% or more, preferably a total nitrogen content of 6% or more, more preferably an amino acid nitrogen content of 1.5% or more, based on the dry matter weight% of the mannan-rich yeast extract.
10. Use of the mannan-rich yeast extract obtained by the preparation method according to any one of claims 1 to 8 or the mannan-rich yeast extract according to claim 9 in food processing.
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