JPH0458893A - Production of water-soluble polysaccharide of yeast - Google Patents
Production of water-soluble polysaccharide of yeastInfo
- Publication number
- JPH0458893A JPH0458893A JP2169331A JP16933190A JPH0458893A JP H0458893 A JPH0458893 A JP H0458893A JP 2169331 A JP2169331 A JP 2169331A JP 16933190 A JP16933190 A JP 16933190A JP H0458893 A JPH0458893 A JP H0458893A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- water
- yeast cell
- treatment
- soluble polysaccharide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 47
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 47
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 47
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 claims description 7
- 238000011282 treatment Methods 0.000 abstract description 33
- 239000002994 raw material Substances 0.000 abstract description 10
- 230000009965 odorless effect Effects 0.000 abstract description 8
- 230000009967 tasteless effect Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000002421 cell wall Anatomy 0.000 abstract 2
- 230000003327 cancerostatic effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 33
- 235000013325 dietary fiber Nutrition 0.000 description 14
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000000605 extraction Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 6
- 208000035404 Autolysis Diseases 0.000 description 5
- 206010057248 Cell death Diseases 0.000 description 5
- 229930014626 natural product Natural products 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000028043 self proteolysis Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229920001503 Glucan Polymers 0.000 description 3
- 229920000057 Mannan Polymers 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 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 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 241000223259 Trichoderma Species 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010335 hydrothermal treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000002101 lytic effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000186063 Arthrobacter Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000006061 abrasive grain Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 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 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- -1 konjac mannan Chemical class 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、酵母菌体および／または酵母自己消化不溶物
から白色、無味無臭、低粘性の食物繊維の水溶性多糖類
を効率よく抽出して製造する方法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention efficiently extracts white, tasteless, odorless, low-viscosity dietary fiber water-soluble polysaccharides from yeast cells and/or yeast autolyzed insoluble matter. The present invention relates to a method of manufacturing the same.
酵母菌体またはその分画成分には、食品、医薬品、化粧
品の素材として利用できるタンパク質、糖、核酸などの
有用物質が含有されており。Yeast cells or their fractionated components contain useful substances such as proteins, sugars, and nucleic acids that can be used as raw materials for foods, medicines, and cosmetics.
それら各成分の抽出、精製方法ならびにこれらの用途に
関する技術は既に多数知られている。Many techniques for extracting and purifying each of these components and for their use are already known.
酵母から抽出される水溶性多糖類はマンナンおよび一部
のグルカンであり、マンナン、グルカンは、酵母細胞壁
の主要な構成成分である。Water-soluble polysaccharides extracted from yeast are mannan and some glucan, and mannan and glucan are the main constituents of yeast cell walls.
マンナンはマンノースがα（１→６）結合した主鎖から
α（１→２）結合によって分枝した側鎖構造をもつ。ま
たグルカンはグルコースがβ（１→６）結合した主鎖に
β（１→３）結合によって分枝した側鎖構造をもつ。こ
れらの多糖類は「人間の消化酵素によって水解されない
食物中の難消化性成分の総体」と定義されている食物繊
維に類する。Mannan has a side chain structure in which mannose is branched through α (1 → 2) bonds from a main chain with α (1 → 6) bonds. Furthermore, glucan has a side chain structure in which glucose is branched by β (1 → 3) bonds to the main chain of β (1 → 6) bonds. These polysaccharides are classified as dietary fiber, which is defined as ``the total indigestible components of food that cannot be hydrolyzed by human digestive enzymes.''
その酵母水溶性多糖類の用途については、制癌作用（特
公昭５８−５７１５３号、同特公昭６２−１３９２６号
）、抗腫瘍作用（特開昭５８−１０９４２３号、特公昭
６４−３４７９号）、抗感染作用（特開昭５８−１０９
４２３号）、抗高血圧作用（特開昭６３−１０１３２７
号）、抗植物ウィルス作用（特公昭５９−４０１２６号
）などが報告されている。Regarding the uses of the yeast water-soluble polysaccharide, anti-cancer effect (Japanese Patent Publication No. 58-57153, Japanese Patent Publication No. 62-13926), anti-tumor effect (Japanese Patent Publication No. 109423-1983, Japanese Patent Publication No. 3479-1988) , anti-infective effect (JP-A-58-109)
No. 423), antihypertensive effect (Japanese Patent Application Laid-Open No. 63-101327)
), anti-plant virus activity (Special Publication No. 59-40126), etc. have been reported.
これらの水溶性多糖類を酵母菌体から抽出する方法とし
ては、熱水処理、酵母細胞壁溶解酵素処理、自己消化処
理、酸、アルカリ処理等がある。Methods for extracting these water-soluble polysaccharides from yeast cells include hot water treatment, yeast cell wall lytic enzyme treatment, autolysis treatment, acid and alkali treatment, and the like.
熱水処理は、酵母菌体を９０〜１１０℃、１〜２０時間
、常圧または加圧下で水溶性多糖類を抽出する方法、ま
た酵母細胞壁溶解酵素処理は酵母菌体にザイモリエース
（Ａｒｔｈｒｏｂａｃｔｅｒ １ｕｔｅｕｓ起源）など
を作用させて抽出する方法である。Hot water treatment involves extracting water-soluble polysaccharides from yeast cells at 90 to 110°C for 1 to 20 hours under normal pressure or pressure. ) etc. is used for extraction.
また、自己消化処理は、酵母菌体スラリーを５０〜６０
℃で、５〜１６時間、放置する。更に、酸、アルカリ処
理については、酵母菌体に希酸、希アルカリを加え、加
熱して抽出する方法である。In addition, in the autolysis treatment, the yeast cell slurry was
Leave for 5-16 hours at <0>C. Furthermore, regarding acid and alkali treatments, dilute acid and dilute alkali are added to the yeast cells, and the yeast cells are heated and extracted.
これらの処理は、従来、単独で行われている。Conventionally, these processes have been performed independently.
〔解決しようとする！ｌｌｌり
酵母菌体および／または酵母自己消化不溶物に熱水処理
、または酵母細胞壁溶解酵素処理をそれぞれ単独で作用
させると、白色、無味無臭の水溶性多糖類が得られ、そ
の収率は酵母自己消化不溶物の風燥物（水分１〜２％）
に対して約１０％である。これは、酵母自己消化不溶物
に含有される水溶性多糖類の約１／３〜１／４だけを抽
出したことに相当する。また、自己消化処理は前記のよ
うな温和な条件下で行うが、酵母自己消化不溶物からの
収率は１０％以下であり、かつ、得られた食物繊維は酵
母臭が強く、利用範囲が限定される。[Try to solve it! When yeast cells and/or yeast autolyzed insoluble matter are subjected to hot water treatment or yeast cell wall lytic enzyme treatment alone, a white, tasteless and odorless water-soluble polysaccharide is obtained, and the yield is lower than that of yeast. Air-dried autolyzed insoluble matter (moisture 1-2%)
It is about 10% of the total. This corresponds to extracting only about 1/3 to 1/4 of the water-soluble polysaccharide contained in the yeast autolyzed insoluble matter. In addition, although the autolysis treatment is carried out under mild conditions as described above, the yield from yeast autolysis insoluble matter is less than 10%, and the obtained dietary fiber has a strong yeast odor, making it difficult to use. Limited.
酸、アルカリ処理では、収率は１０％以上となるが、後
処理に中和、脱塩などの工程が必要となり、更に得られ
た多糖類は褐変してしまう。Acid or alkali treatment provides a yield of 10% or more, but post-treatment steps such as neutralization and desalting are required, and the resulting polysaccharide turns brown.
従って従来の方法によって、白色、無味無臭の水溶性多
糖類を得ようとすると、収率は１０％前後と低くなる。Therefore, when attempting to obtain a white, tasteless and odorless water-soluble polysaccharide using conventional methods, the yield is as low as around 10%.
また、収率が高くなる方法で抽出すると、抽出した水溶
性多糖類に色、味。In addition, when extracted using a method that increases yield, the extracted water-soluble polysaccharides have color and flavor.
臭い、水に対する溶解性等に問題が生じる。Problems arise with odor, solubility in water, etc.
そこで本発明の目的は、酵母菌体から効率よく、かつ白
色、無味無臭、低粘性の水溶性多糖類を得る方法を提供
する点にある。Therefore, an object of the present invention is to provide a method for efficiently obtaining white, tasteless, odorless, and low-viscosity water-soluble polysaccharides from yeast cells.
一方、最近では、食物繊維はコレステロール低下、整腸
作用、便秘予防などの薬理効果の期待から注目を浴びて
いる。天然物由来の水溶性の食物繊維として、コンニャ
クマンナン、ペクチン、グアーガム、タマリンド種子ガ
ム、カラギーナンなどの多糖類が飲食品素材とし利用さ
れている。しかし、それらはいずれも水に対する溶解性
、色、味、臭い、原料の入手、コスト等のいくつかの点
で問題がある。更に、これらは粘度が高く（通常１０３
ｃｐｓ／ １％以上、２５℃）、汎用性に欠け、特定の
分野にしか利用できない。On the other hand, recently, dietary fiber has been attracting attention due to its expected pharmacological effects such as lowering cholesterol, regulating intestinal effects, and preventing constipation. Polysaccharides such as konjac mannan, pectin, guar gum, tamarind seed gum, and carrageenan are used as water-soluble dietary fibers derived from natural products as food and drink materials. However, all of them have problems in several respects, such as solubility in water, color, taste, odor, availability of raw materials, and cost. Furthermore, they have a high viscosity (typically 103
cps/1% or more, 25°C), lacks versatility and can only be used in specific fields.
また、食物繊維の飲食品素材として広く用いられている
ポリデキストロースは合成品であり。In addition, polydextrose, which is widely used as a dietary fiber food and beverage material, is a synthetic product.
天然志向の消費者意識にマツチしていない。従って、飲
料用の食物繊維としては、白色、無味無臭で水溶性が高
い低粘性の天然物由来の素材が望まれている。It does not match the natural-oriented consumer consciousness. Therefore, as dietary fiber for beverages, white, tasteless, odorless, highly water-soluble, and low-viscosity materials derived from natural products are desired.
本発明の他の目的は、飲食品に使用できる質の高い食物
繊維を、天然物である酵母から水溶性多糖類として、効
率よく回収する点にある。Another object of the present invention is to efficiently recover high-quality dietary fiber that can be used in food and drink products from yeast, which is a natural product, as a water-soluble polysaccharide.
本発明者は、食物繊維である多糖類の起源を酵母に求め
、上記課題を検討した結果、酵母菌体および／または酵
母自己消化不溶物から効率よく、かつ有利に食物繊維で
ある水溶性多糖類を製造する方法を見出した。The present inventor searched for the origin of polysaccharides, which are dietary fibers, in yeast, and as a result of studying the above-mentioned problems, the present inventors discovered that polysaccharides, which are dietary fibers, can be produced efficiently and advantageously from yeast cells and/or yeast autolyzed insoluble matter. We have discovered a method for producing sugars.
すなわち、本発明の第１は、酵母菌体および／または酵
母自己消化不溶物を熱水抽出後、該抽出液に酵母細胞壁
溶解酵素処理を行うことを特徴とする酵母水溶性多糖類
の製造方法に関する。That is, the first aspect of the present invention is a method for producing a yeast water-soluble polysaccharide, which comprises extracting yeast cells and/or yeast autolyzed insoluble matter with hot water, and then treating the extract with a yeast cell wall-dissolving enzyme. Regarding.
本発明の第２は、酵母菌体および／または酵母自己消化
不溶物を酵母細胞壁溶解酵素処理後。The second aspect of the present invention is to treat yeast cells and/or yeast autolyzed insoluble matter with a yeast cell wall lytic enzyme.
該酵素処理液を熱水抽出することを特徴とする酵母水溶
性多糖類の製造方法に関する。The present invention relates to a method for producing yeast water-soluble polysaccharides, which comprises extracting the enzyme-treated liquid with hot water.
本発明でいう酵母水溶性多糖類の製造方法とは、抽出し
た水溶性多糖類が糖質を８０％以上、タンパク質などそ
の他の成分を２０％以下で含有することから、詳しくは
水溶性多糖類を中心とした両分の製造方法である。The method for producing yeast water-soluble polysaccharides in the present invention refers to the fact that the extracted water-soluble polysaccharides contain 80% or more of carbohydrates and 20% or less of other components such as proteins. This is a manufacturing method for both parts.
本発明に用いられる酵母としては、ビール酵母またはパ
ン酵母のサツカロミセス・セルビシｘ （Ｓａｃｃｈ
ａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ）、核酸酵
母のカンジダ・ウティリス（Ｃａｎｄｉｄａ ｕｔｉｌ
ｉｓ ）等をあげることができるが、酵母の種類に制限
はなく、本発明の８発物質としては、酵母細胞壁を含む
ものであればすべて使用することができる。酵母自己消
化不溶物は、例えば、酵母菌体を水または酸性領域の水
性溶媒に懸濁させ、場合によっては少量のトルエン等の
有機溶媒を添加したのち、３０〜６０℃で１８〜６０時
間自己消化させた後、固液分離して得られた不溶物であ
る。The yeast used in the present invention includes brewer's yeast or baker's yeast Saccharomyces cerevisi
aromyces cerevisiae), the nucleic acid yeast Candida utilis
is ), but there are no restrictions on the type of yeast, and any yeast substance containing yeast cell walls can be used as the eight-acting substance of the present invention. Yeast autolysis insoluble matter can be obtained by, for example, suspending yeast cells in water or an aqueous solvent in an acidic range, adding a small amount of an organic solvent such as toluene as the case may be, and then autolyzing the cells at 30 to 60°C for 18 to 60 hours. This is an insoluble matter obtained by solid-liquid separation after digestion.
酵母細胞壁溶解酵素としては、微生物由来の溶解酵素、
たとえば
アースロバフタ−属（Ａｒｔｈｒｏｂａｃｔｅｒ） 。Yeast cell wall lytic enzymes include lytic enzymes derived from microorganisms,
For example, Arthrobacter.
トリコデルマ属（Ｔｒｉｃｈｏｄｅｒｍａ）、アスペル
ギルス属（Ａｓｐｅｒｇｉｌｌｕｓ）、ストレプトマイ
セス属（Ｓｔｒｅｐｔｏｍｙｃｅｓ）にそれぞれ属する
菌株から選ばれる微生物の生産する酵素であり、酵母細
胞壁を溶解するものであれば、どのようなものでも利用
できる。It is an enzyme produced by microorganisms selected from strains belonging to the genus Trichoderma, Aspergillus, and Streptomyces, and any enzyme can be used as long as it dissolves yeast cell walls. can.
酵母菌体等から水溶性多糖類を抽出する熱水処理の方法
は、酵母菌体および／または酵母自己消化不溶物を高温
で熱水抽出する。熱水処理の抽ＢｆＪ溶媒としては、例
えば水、あるいは次工程の酵素処理を考慮して、リン酸
緩衝液（ｐＨ６，０〜８．０）などが挙げられる。抽出
は常圧、好ましくは２〜５気圧の加圧下で行う。加熱温
度とその時間は酵母の種類、抽出方法などによって異な
るが、通常９０〜１１０℃、１０〜２０時間行うのが好
ましい。In a hot water treatment method for extracting water-soluble polysaccharides from yeast cells, etc., yeast cells and/or yeast autolyzed insoluble matter are extracted with hot water at a high temperature. Examples of the extraction BfJ solvent for the hydrothermal treatment include water, and in consideration of the enzymatic treatment in the next step, a phosphate buffer (pH 6.0 to 8.0). The extraction is carried out under normal pressure, preferably 2 to 5 atmospheres. The heating temperature and time vary depending on the type of yeast, extraction method, etc., but it is usually preferable to heat at 90 to 110°C for 10 to 20 hours.
酵母細胞壁溶解酵素処理は、原料の乾燥物重量に対して
、０．５〜５．０％の割合で磨素を添加し、３５〜４５
℃で、４〜２４時間、撹拌下で反応させる。In the yeast cell wall lytic enzyme treatment, abrasive grains are added at a ratio of 0.5 to 5.0% to the dry weight of the raw material, and 35 to 45%
C. for 4 to 24 hours under stirring.
本発明においては、熱水処理と酵母細胞壁溶解酵素処理
を連続して行うことが好ましい。その処理工程は、熱水
処理の次に酵素処理を行っても、また酵素処理の次に熱
水処理を行ってもよい。両工程を連続して行う際、前工
程が熱水処理の場合は、抽出液が、３５〜４５℃まで冷
却されるのを待って酵素処理工程を行う。In the present invention, it is preferable to perform the hot water treatment and the yeast cell wall lytic enzyme treatment continuously. In the treatment step, the enzyme treatment may be performed after the hot water treatment, or the hot water treatment may be performed after the enzyme treatment. When performing both steps consecutively, if the previous step is a hydrothermal treatment, the enzyme treatment step is performed after the extract has been cooled to 35 to 45°C.
抽出液から水溶性多糖類を分離する方法としては、反応
終了後、抽出液を固液分離し、得られた上清を限外濾過
する。限外濾過膜は、分子分画量５０００〜３００００
の濾過膜を使用するのが好ましい。次に濾過膜を通過し
なかった不透過液を低温、例えば冷蔵庫内温度で２４時
間放置して生じる微量な冷凝固物を除去後、不透過液を
乾燥することによって水溶性多糖類の白色粉末が得られ
る。または別法として、抽出液を固液分離後、得られた
上清をセライト濾過する。濾液を減圧濃縮し、低温下で
放置後、冷凝固物を濾過にて除去し、その濾液をエタノ
ールに加え、得られた沈殿物を乾燥することによって、
水溶性多糖類の白色粉末が得られる。As a method for separating water-soluble polysaccharides from the extract, after the reaction is completed, the extract is subjected to solid-liquid separation, and the resulting supernatant is ultrafiltered. The ultrafiltration membrane has a molecular fraction of 5,000 to 30,000.
It is preferable to use a filtration membrane of Next, the non-permeate liquid that has not passed through the filtration membrane is left at a low temperature, for example, the temperature inside a refrigerator, for 24 hours to remove a small amount of cold coagulation, and then the non-permeate liquid is dried to form a white powder of water-soluble polysaccharides. is obtained. Alternatively, after solid-liquid separation of the extract, the resulting supernatant is filtered through Celite. By concentrating the filtrate under reduced pressure, leaving it at a low temperature, removing the cold coagulum by filtration, adding the filtrate to ethanol, and drying the resulting precipitate,
A white powder of water-soluble polysaccharide is obtained.
得られた粉末は、白色、無味無臭であり、水によく溶け
（３０ｇ／水１００ｍΩ以上）、粘度も低く（６，０ｃ
ｐｓ／ １０％以下、２５℃）、糖質として７０〜９０
％を含有し、多糖類中のマンノースとグルコースの構成
比は、７５〜９５：５〜２５で、食物繊維含有率は、７
０〜９０％である。またその粉末の収率は、原料として
使用した酵母自己消化不溶物の乾燥物量対比１５〜３０
％である。The obtained powder is white, tasteless and odorless, dissolves well in water (more than 30 g/water 100 mΩ), and has a low viscosity (6.0 c
ps/ 10% or less, 25℃), 70-90 as carbohydrates
%, the composition ratio of mannose and glucose in the polysaccharide is 75-95:5-25, and the dietary fiber content is 7.
It is 0-90%. In addition, the yield of the powder is 15 to 30% compared to the dry amount of yeast autolyzed insoluble matter used as a raw material.
%.
次に実施例を示すが、これらによってなんら本発明が限
定されるものではない。Examples will be shown next, but the present invention is not limited to these in any way.
実施例１：
ビール酵母（サツカロミセス・セレビシェ）を自己消化
して生じた水溶性の酵母エキスを自己消化物から除いた
残渣をスプレードライして得られた酵母自己消化不溶物
の乾燥物５．０ｇに、０．０５ＭＩＪン酸緩衡液（ｐＨ
７，５）１００ｍＱを加え、ｉｏ。Example 1: 5.0 g of dried yeast autolysed insoluble matter obtained by spray drying the residue obtained by removing the water-soluble yeast extract produced by autolysing beer yeast (Saccharomyces cerevisiae) from the autolysate. 0.05 MIJ acid buffer (pH
7,5) Add 100 mQ and io.
℃、１６時間、加熱抽出した。冷却後、連続してその系
にツニカーゼ（アースロバフタ−属起源）またはライア
ーゼ（トリコデルマ属起源）、セルロジン（アスペルギ
ルス属起源）をそれぞれ５０■（基質対比１．０％）加
え、４０℃、１６時間、撹拌下で作用させた。その後１
００℃で１０分間保ち酵素を失活させた後、遠心分離に
よって固液分離し、上清を限外濾過（ＵＬＴＲＡ ＦＩ
ＬＴＥＲ分子分画量２００００、ＡＤＶＡＮＴＥＣ製）
した。濾過膜を通過しなかった不透過液を４°Ｃに冷却
して、冷凝固物を遠心分離によって除去後、上清を凍結
乾燥して、水溶性多糖類を得た。その結果を表１に示す
。Extraction was carried out by heating at ℃ for 16 hours. After cooling, 50 μm each of tunicase (originating from the genus Arthrobacterium), lyase (originating from the genus Trichoderma), and cellulosin (originating from the genus Aspergillus) (1.0% relative to the substrate) were continuously added to the system, and the mixture was incubated at 40°C for 16 hours. It was worked under stirring. then 1
After inactivating the enzyme by keeping it at 00°C for 10 minutes, solid-liquid separation was performed by centrifugation, and the supernatant was subjected to ultrafiltration (ULTRA FI
LTER molecular fraction 20000, manufactured by ADVANTEC)
did. The retentate that did not pass through the filtration membrane was cooled to 4°C, and the cold coagulum was removed by centrifugation, and the supernatant was freeze-dried to obtain a water-soluble polysaccharide. The results are shown in Table 1.
実施例２：
実施例１で用いた同じ原料５．０ｇに、０．０５Ｍリン
酸緩衝液（ｐＨ７，５）１００ｍ＋２を加え、実施例１
と同じ条件で酵母細胞壁溶解酵素を作用させた。Example 2: To 5.0 g of the same raw material used in Example 1, 100 m+2 of 0.05 M phosphate buffer (pH 7,5) was added, and Example 1 was prepared.
Yeast cell wall lytic enzyme was allowed to act under the same conditions as above.
酵素失活後、連続して酵素処理液を１００ ’Ｃ１１６
時間、加熱抽出した。後処理については、実施例１に準
じ水溶性多糖類を得た。その結果を表１に示す。After enzyme deactivation, the enzyme treatment solution was continuously heated at 100'C116
Extracted by heating for an hour. Regarding the post-treatment, a water-soluble polysaccharide was obtained according to Example 1. The results are shown in Table 1.
比較例１：
実施例１で用いた同じ原料５．０ｇに、０．０５Ｍリン
酸緩衝液（ｐＨ７，５） １００ｍｆｆを加え、１００
℃、１６時間、加熱抽出した。後処理については、実施
例１に準じ水溶性多糖類を得た。Comparative Example 1: To 5.0 g of the same raw material used in Example 1, 100 mff of 0.05 M phosphate buffer (pH 7.5) was added,
Extraction was carried out by heating at ℃ for 16 hours. Regarding the post-treatment, a water-soluble polysaccharide was obtained according to Example 1.
比較例２：
実施例１で用いた同じ原料５．０ｇに、０．０５ＭＩＪ
ン酸緩衡液（ｐＨ７，５）１００ｍ１２を加え、実施例
１と同じ条件で酵母細胞壁溶解磨製を作用させた。Comparative Example 2: 0.05MIJ was added to 5.0g of the same raw material used in Example 1.
100ml of acid buffer (pH 7.5) was added, and yeast cell wall dissolution was allowed to occur under the same conditions as in Example 1.
酵素失活後の後処理については、実施例１に準じ水溶性
多糖類を得た。Regarding the post-treatment after enzyme deactivation, a water-soluble polysaccharide was obtained according to Example 1.
比較例１，２の結果を表１に示す。The results of Comparative Examples 1 and 2 are shown in Table 1.
（以下余白）
実施例３：
表２に示すような処方により、本発明による酵母由来の
水溶性多糖類を含有する食物繊維飲料と含有しない飲料
を常法で調製し、官能検査を行った。その結果１両者の
間で風味、食感の点で差はみられず、水溶性多糖類含有
飲料は好ましいものであった。(The following is a blank space) Example 3: Dietary fiber drinks containing and not containing the yeast-derived water-soluble polysaccharide according to the present invention were prepared in a conventional manner according to the formulations shown in Table 2, and sensory tests were conducted. As a result, there was no difference in flavor or texture between the two, and the water-soluble polysaccharide-containing beverage was preferable.
表２ 水溶性多糖類を用いた飲料の処方成分
製品ＩＱあたりの重量（ｇ）砂糖
８０（または異性化液糖
１０７）ビタミン Ｂエ ０．０
２５ビタミンＢ２０．００３９
ビタミン Ｂ、 ０．０２６
ビタミン Ｇ Ｏ，１２クエ
ン酸（含水結晶） １．０１香料
１．７５着色料
１．０水溶性多糖類＊ｌＯ
＊実施例１および２で得られたものを使用実施例４：
表３，４に示すようなハードタイプとソフトタイプのヨ
ーグルトの処方により本発明による酵母由来の水溶性多
糖類を含有するヨーグルトと含有しないヨーグルトとを
常法で調製し、官能検査を行った。その結果、両者の間
で風味、食感の点で差はみられず、水溶性多糖類含有ヨ
ーグルトは好ましいものであった。Table 2 Prescription ingredients of drinks using water-soluble polysaccharides
Weight per product IQ (g) Sugar
80 (or isomerized liquid sugar
107) Vitamin B 0.0
25 Vitamin B20.0039 Vitamin B, 0.026
Vitamin G O, 12 Citric acid (hydrated crystal) 1.01 Flavor
1.75 Coloring agent
1.0 Water-soluble polysaccharide *lO *Those obtained in Examples 1 and 2 were used. Example 4: By formulating hard type and soft type yogurt as shown in Tables 3 and 4, yeast-derived polysaccharides according to the present invention were prepared. Yogurt containing water-soluble polysaccharide and yogurt not containing water-soluble polysaccharide were prepared by a conventional method and subjected to a sensory test. As a result, no difference was observed between the two in terms of flavor and texture, and the water-soluble polysaccharide-containing yogurt was preferable.
表３ ハードタイプヨーグルトの処方
正孔 １００脱脂粉乳
１００砂糖
１００生クリーム ５０ゼラチ
ン ５
寒天 １
香料 ２
乳酸菌 ２０
水溶性多糖類傘 １〜２５率実施例１お
よび２で得られたものを使用人４ ソフトタイプヨーグ
ルトの処方
正孔
脱脂粉乳
乳脂肪
砂糖
ペクチン
酸味料
香料
乳酸菌
水溶性多糖類中
〔発明の効果〕
本発明によれば、従来の酵母菌体および／または酵母自
己消化不溶物に熱水処理、または酵母細胞壁溶解酵素処
理をそれぞれ単独で行って水溶性多糖類を抽出する場合
と比べると、収率は１．３〜３倍に増加し、従来より効
率よく抽出することができる。また原料として使用した
酵母自己消化不溶物に含有される水溶性多糖類の半分以
上を回収することができる。得られた水溶性多糖類は天
然物由来の食物繊維であり、その性状は従来の熱水処理
、または酵母細胞壁溶解酵素処理をそれぞれ単独で用い
た方法で得られた多糖類とほぼ同じである。そして、本
発明の方法により得られた食物繊維は、白色、無味無臭
、水溶性が高い低粘性の素材であるため、従来の天然物
由来の多糖類よりも利用分野が広く、飲料および食品等
巾広く添加することができる。Table 3 Hard type yogurt prescription hole 100 skim milk powder
100 sugar
100 Fresh cream 50 Gelatin 5 Agar 1 Flavoring 2 Lactic acid bacteria 20 Water-soluble polysaccharide umbrella 1 to 25 ratio What was obtained in Examples 1 and 2 Servant 4 Soft type yogurt prescription Hole Skim milk powder Milk fat Sugar Pectin Acidulant [Effects of the Invention] According to the present invention, conventional yeast cells and/or yeast autolyzed insoluble matter are individually subjected to hot water treatment or yeast cell wall lytic enzyme treatment to make them water-soluble. Compared to the case of extracting polysaccharides, the yield is increased by 1.3 to 3 times, and extraction can be performed more efficiently than before. Moreover, more than half of the water-soluble polysaccharide contained in the yeast autolyzed insoluble material used as a raw material can be recovered. The obtained water-soluble polysaccharide is a dietary fiber derived from natural products, and its properties are almost the same as polysaccharides obtained by conventional hot water treatment or yeast cell wall lytic enzyme treatment alone. . The dietary fiber obtained by the method of the present invention is white, tasteless, odorless, highly water-soluble, and low-viscosity material, so it can be used in a wider range of fields than conventional polysaccharides derived from natural products, such as beverages and foods. Can be added in a wide range of ways.
また、酵母自己消化不溶物は、利用価値がないものとさ
れており、そのほとんどは海洋投棄されているが、本発
明によって廃棄物を原料として有効利用できるとともに
、製造工程も比較的簡単で安価であるという効果がある
。In addition, yeast autolyzed insoluble matter is considered to have no utility value, and most of it is dumped into the ocean. However, with the present invention, waste can be effectively used as a raw material, and the manufacturing process is relatively simple and inexpensive. There is an effect that
特許出願人 アサヒビール株式会社Patent applicant: Asahi Breweries, Ltd.
Claims (1)
抽出後、該抽出液に酵母細胞壁溶解酵素処理を行うこと
を特徴とする酵母水溶性多糖類の製造方法。 ２、酵母菌体および／または酵母自己消化不溶物を、酵
母細胞壁溶解酵素処理後、該酵素処理液を熱水抽出する
ことを特徴とする酵母水溶性多糖類の製造方法。[Scope of Claims] 1. A method for producing a yeast water-soluble polysaccharide, which comprises extracting yeast cells and/or yeast autolyzed insoluble matter with hot water, and then treating the extract with a yeast cell wall-dissolving enzyme. 2. A method for producing a yeast water-soluble polysaccharide, which comprises treating yeast cells and/or yeast autolyzed insoluble matter with a yeast cell wall-dissolving enzyme, and then extracting the enzyme-treated liquid with hot water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2169331A JPH0669383B2 (en) | 1990-06-27 | 1990-06-27 | Method for producing yeast water-soluble polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2169331A JPH0669383B2 (en) | 1990-06-27 | 1990-06-27 | Method for producing yeast water-soluble polysaccharide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0458893A true JPH0458893A (en) | 1992-02-25 |
| JPH0669383B2 JPH0669383B2 (en) | 1994-09-07 |
Family
ID=15884572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2169331A Expired - Lifetime JPH0669383B2 (en) | 1990-06-27 | 1990-06-27 | Method for producing yeast water-soluble polysaccharide |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0669383B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002209598A (en) * | 2001-01-15 | 2002-07-30 | Kirin Brewery Co Ltd | Yeast-originated soluble polysaccharide |
| JP2006169514A (en) * | 2004-11-16 | 2006-06-29 | Asahi Breweries Ltd | Yeast-originated water soluble polysaccharide, preparation process of the same, food additive and beverage |
| JP2014090711A (en) * | 2012-11-07 | 2014-05-19 | Yamato Kanpo Kk | Method for processing deer horn shaped ganoderma lucidum, deer horn shaped ganoderma lucidum-processed product, and food and drink |
| WO2021140978A1 (en) * | 2020-01-06 | 2021-07-15 | アサヒグループ食品株式会社 | Composition for ameliorating off-flavor induced by high intensity sweetener |
| JP2022505483A (en) * | 2018-10-17 | 2022-01-14 | インスティチュート フォー ベーシック サイエンス | Structural and functional properties of yeast-derived polysaccharides that induce TREG cells |
| EP4000417A1 (en) * | 2020-11-23 | 2022-05-25 | DSM IP Assets B.V. | Combination of lactase and a yeast cell wall derived taste modulator |
| WO2022185762A1 (en) * | 2021-03-05 | 2022-09-09 | アサヒグループ食品株式会社 | Composition containing decomposition product of yeast cell wall, method for producing said composition, and use of said composition |
| EP4029945A4 (en) * | 2019-09-13 | 2024-03-13 | Asahi Group Foods Ltd | Yeast cell wall-derived decomposition-containing composition, production method therefor, and usage therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5052285A (en) * | 1973-09-14 | 1975-05-09 |
-
1990
- 1990-06-27 JP JP2169331A patent/JPH0669383B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5052285A (en) * | 1973-09-14 | 1975-05-09 |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002209598A (en) * | 2001-01-15 | 2002-07-30 | Kirin Brewery Co Ltd | Yeast-originated soluble polysaccharide |
| JP2006169514A (en) * | 2004-11-16 | 2006-06-29 | Asahi Breweries Ltd | Yeast-originated water soluble polysaccharide, preparation process of the same, food additive and beverage |
| JP2014090711A (en) * | 2012-11-07 | 2014-05-19 | Yamato Kanpo Kk | Method for processing deer horn shaped ganoderma lucidum, deer horn shaped ganoderma lucidum-processed product, and food and drink |
| JP2022505483A (en) * | 2018-10-17 | 2022-01-14 | インスティチュート フォー ベーシック サイエンス | Structural and functional properties of yeast-derived polysaccharides that induce TREG cells |
| EP4029945A4 (en) * | 2019-09-13 | 2024-03-13 | Asahi Group Foods Ltd | Yeast cell wall-derived decomposition-containing composition, production method therefor, and usage therefor |
| WO2021140978A1 (en) * | 2020-01-06 | 2021-07-15 | アサヒグループ食品株式会社 | Composition for ameliorating off-flavor induced by high intensity sweetener |
| EP4000417A1 (en) * | 2020-11-23 | 2022-05-25 | DSM IP Assets B.V. | Combination of lactase and a yeast cell wall derived taste modulator |
| WO2022185762A1 (en) * | 2021-03-05 | 2022-09-09 | アサヒグループ食品株式会社 | Composition containing decomposition product of yeast cell wall, method for producing said composition, and use of said composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0669383B2 (en) | 1994-09-07 |
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