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Preparation method and application of beer yeast polypeptide with high antioxidant activity

A technology of brewer's yeast and oxidation activity, applied in the biological field, can solve the problems of low enzymatic hydrolysis reaction efficiency, unrealized autolysis of waste brewer's yeast, low polypeptide yield, etc., and achieves high hydrolysis efficiency, high product yield, and reduced adsorption. Effect

Pending Publication Date: 2021-12-31
唐山拓普生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Patent applications CN 106701871 A and CN 106676152 A respectively disclose a method for preparing polypeptides by using waste beer yeast. Papain and bromelain are used to hydrolyze proteins to obtain crude polypeptides, and then further purify them. However, these two patent applications In the pretreatment of the waste beer yeast, only NaHCO3 was used to esterify the hops, but the autolysis of the waste beer yeast was not realized. Therefore, the subsequent direct enzymatic hydrolysis reaction efficiency is low, and the yield of the polypeptide is also low.

Method used

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  • Preparation method and application of beer yeast polypeptide with high antioxidant activity
  • Preparation method and application of beer yeast polypeptide with high antioxidant activity
  • Preparation method and application of beer yeast polypeptide with high antioxidant activity

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A method for preparing a beer yeast polypeptide with high antioxidant activity, comprising the following steps:

[0038] (1) brewer's yeast autolysis: brewer's yeast is added 3 times of volume mass percent concentration and is 1% NaHCO 3 Soak in the solution for 60 minutes, centrifuge at 3500r / min for 15 minutes, take the precipitate and add 3 times the volume of sterile water, add flavor protease, react at 45°C for 7 hours, boil for 13 minutes to inactivate the enzyme, then cool to room temperature, then add Lactobacillus acidophilus and maltose, React at 28°C for 24 hours, centrifuge at 15,000r / min for 12 minutes, keep the supernatant, and adjust the pH to 7.0;

[0039] Among them, NaHCO 3 The solution is sterilized after preparation, the added amount of flavor protease is 1.5‰ of the mass of beer yeast, and the added amount of Lactobacillus acidophilus is 5×10 3 -5×10 4 cfu / mL, the amount of maltose added is 8g / L;

[0040] (2) Enzymolysis: add papain and trypsin ...

Embodiment 2

[0046] A method for preparing a beer yeast polypeptide with high antioxidant activity, comprising the following steps:

[0047] (1) brewer's yeast autolysis: brewer's yeast is added 3 times of volume mass percentage concentration and is 0.1% NaHCO 3 Soak in the solution for 80 minutes, centrifuge at 3000r / min for 20 minutes, take the precipitate and add 3 times the volume of sterile water, add flavor protease, react at 40°C for 8 hours, boil for 15 minutes to inactivate the enzyme, cool to room temperature, then add Lactobacillus helveticus and maltose, React at 35°C for 36 hours, centrifuge at 15,000r / min for 12 minutes, keep the supernatant, and adjust the pH to 6.5;

[0048] Among them, NaHCO 3 The solution is sterilized after preparation, the added amount of flavor protease is 1‰ of the mass of beer yeast, and the added amount of Lactobacillus helveticus is 5×10 3 -5×10 4 cfu / mL, the amount of maltose added is 5g / L;

[0049] (2) Enzymolysis: add papain and trypsin to the...

Embodiment 3

[0055] A method for preparing a beer yeast polypeptide with high antioxidant activity, comprising the following steps:

[0056] (1) brewer's yeast autolysis: brewer's yeast is added 2 times of volume mass percent concentration and is 2% NaHCO 3 Soak in the solution for 30 minutes, centrifuge at 4000r / min for 15 minutes, take the precipitate and add 3 times the volume of sterile water, add flavor protease, react at 50°C for 6 hours, boil for 10 minutes to inactivate the enzyme, cool to room temperature, then add Streptococcus thermophilus and maltose, React at 28°C for 36 hours, centrifuge at 20,000r / min for 8 minutes, keep the supernatant, and adjust the pH to 7.5;

[0057] Among them, NaHCO 3 The solution is sterilized after preparation, the added amount of flavor protease is 2‰ of the mass of beer yeast, and the added amount of Streptococcus thermophilus is 5×10 3 -5×10 4 cfu / mL, the amount of maltose added is 10g / L;

[0058] (2) Enzymolysis: add papain and trypsin to th...

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Abstract

The invention relates to the technical field of biology, and provides a preparation method of beer yeast polypeptide with high antioxidant activity, which comprises the following steps: (1) autolysis of beer yeast: adding NaHCO3 into the beer yeast to remove hops, and realizing autolysis of the beer yeast by using flavourzyme, lactic acid bacteria and maltose in sequence; (2) performing enzymolysis: namely performing enzymolysis by adopting papain and trypsin; (3) enzyme deactivation and nucleic acid removal: removing nucleic acid by adopting an isoelectric point method after enzyme deactivation; and (4) decolorizing to obtain the beer yeast polypeptide. According to the method, the flavor protease and the lactic acid bacteria jointly perform autolysis on the beer yeast, so that the autolysis effect and efficiency are greatly improved, protein in yeast cells rapidly flows out, favorable conditions are provided for subsequent hydrolysis preparation of the beer yeast polypeptide, and the yield of the beer yeast polypeptide is greatly improved.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a preparation method and application of a brewer's yeast polypeptide with high antioxidant activity. Background technique [0002] The beer production industry will produce a large amount of beer waste yeast. Although the activity of the waste yeast has decreased, it is rich in nutrients, such as protein, nucleic acid, minerals, cellulose, etc. Among them, the protein content is as high as 50%, and the amino acid types are complete, and its ratio is close to the ratio recommended by the Food and Agriculture Organization of the United Nations (FAO). [0003] my country is a big country of beer production and consumption, and about 50,000 tons of beer waste yeast are produced every year. Most of these waste beer yeasts are directly discarded except some of them are processed into low-value-added products such as feed, which not only wastes resources, but also causes environmental poll...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/30C07K1/14A23L33/18C12R1/865
CPCC12P21/06C07K1/30C07K1/14A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 江建梅刘立娟李丹丹徐婷婷刘银生姜峰陈志颖
Owner 唐山拓普生物科技有限公司
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