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Method for producing yeast dextran by sweet jowar juice

A technology of yeast glucan and sweet sorghum, which is applied in the field of microorganisms, can solve the problems of yeast β-glucan waste and environmental pollution, and achieve the effects of small acid and alkali consumption, simplified process, and reduced pollution

Active Publication Date: 2008-07-30
兰州科近生物技术有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yeast cell walls are generally excreted in the form of waste, and only rarely used as feed through direct drying, which not only causes a large amount of waste of yeast β-glucan, but also causes great pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] ① Yeast preparation: Squeeze sweet sorghum stalks into juice, filter, add 5% to 10% of the weight of the filtrate to the filtrate, adjust the pH to 4.5 to 5 with hydrochloric acid, and ferment at 28°C to 30°C for 12 to After 24 hours, centrifuge to obtain light yellow active fresh yeast.

[0022] ②Cell wall preparation:

[0023] Dilute the obtained active fresh yeast with water to a concentration of 10% to 15%, add 0.5% to 1.5% of the weight of dry yeast as an accelerator, stir and autolyze for 6 to 10 hours, and then add papain at a weight of 0.3% to 1.0% of the weight of active fresh yeast , enzymolysis under stirring for 15-25 hours, after centrifugation, the centrifuged precipitate is the cell wall, which is collected for later use; the supernatant is concentrated at a temperature of 70°C-75°C and a vacuum of 0.2-0.5MP to obtain a yeast extract;

[0024] ③Preparation of dextran: wash the collected cell wall with water 2 to 3 times, separate and collect the precipit...

Embodiment 2

[0027] ① Yeast preparation: Squeeze sweet sorghum stalks into juice, filter, add 5% to 10% of the weight of the filtrate to the filtrate, adjust the pH to 4.5 to 5 with hydrochloric acid, and ferment at 28°C to 30°C for 12 to After 24 hours, centrifuge to obtain light yellow active fresh yeast. After the active fresh yeast is granulated, it is dried on a fluidized bed at 36°C to 40°C to obtain highly active dry yeast. The live cell rate of dry yeast is above 70%.

[0028] ② Cell wall preparation: Add water to active dry yeast to make a yeast suspension with a concentration of 10% to 15%, add 0.5 to 1.5% of the dry yeast weight NaCl as an accelerator, stir and autolyze for 6 to 10 hours, and then add active fresh yeast weight 0.3%~1.0% papain, enzymatic hydrolysis for 15~25 hours under stirring, after centrifugation, the centrifuged sediment is the cell wall, which is collected for later use; the supernatant is kept at a temperature of 70°C~75°C and a vacuum degree of 0.2~0.5MP...

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PUM

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Abstract

The invention provides a method of making yeast glucan from the sweet sorghum juice; the sweet sorghum juice is fermented, and the yeast is separated, autolyzed and hydrolyzed by adding enzyme, separated again; the supernatant is condensed into yeast extract; the precipitate is prepared into 5 to 8 percent solution, the sodium hydroxide having 2 to 5 wt percent of the cell wall is added, the reaction is carried out for 2 to 4 hours under 85 to 95 DEG C while mingling, and the solution is cooled to 40 to 60 DEG C, separated many times, regulated to neutral pH by acid, and then washed by water many times, then condensed to the concentration of 5 to 8 percent; the pH is regulated to 3.5 to 5; the temperature is raised to 60 to 75 DEG C; the temperature is kept for 30 to 60 min and then the pH is regulated to neutral state; the solution is then cooled down, washed, separated many times, and dried; finally, the finished product is obtained. The glucan product made by the method of the invention is primrose yellow or yellow; after detecting, the glucan content is more than 80 percent; the total nitrogen is less than 5 percent; the water content is less than 5 percent; the dust content is less than 2 percent; and the pH value is between 6.5 and 7.5.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and relates to a method for preparing yeast glucan, in particular to a method for preparing yeast glucan by using sweet sorghum juice. Background technique [0002] Yeast glucan is a kind of glucan isolated from the cell wall of yeast, that is, β-1,3-glucan. Because yeast glucan has various physiological functions such as enhancing immune activity, anti-tumor activity, lowering cholesterol and blood lipids, it has become a hot spot in the research and development of the food field. At present, the extraction of yeast glucan mainly adopts the acid-base method. Due to the large amount of acid and alkali used in the separation and extraction, the process is cumbersome, the labor intensity is high, the cost is high, and the protein content of the extracted yeast glucan is low, which affects the quality of the glucan. physiological activity. [0003] Sweet sorghum is a high-energy crop that h...

Claims

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Application Information

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IPC IPC(8): C12P19/08C12N1/16C12R1/645
Inventor 王银山肖国青张小林党艳
Owner 兰州科近生物技术有限责任公司
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