酶解法制备酵母葡聚糖及其副产物分析
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摘要
以酵母细胞壁为原料,探讨了酶解法提取酵母葡聚糖的工艺,并对其主要副产物进行了分析。结果表明:与碱提法相比,酶解法提取酵母葡聚糖的得率较高,用水量与用碱量较低,对环境造成的压力小。酶解法提取过程副产物可以富集。高热水提后收集上清液经真空冷冻干燥可得到甘露聚糖。酶解后离心上清液富含小分子肽,经真空冷冻干燥得到一种深褐色粉末,游离氨基酸总量为411.2mg/kg,对滋味的贡献大小排序依次是:组氨酸>丙氨酸>谷氨酸>精氨酸>赖氨酸>天冬氨酸。
The yeast cell wall is used as the raw material to study the enzymatic hydrolysis process of yeast glucan,and its main by-products are analyzed.The results show that compared with the alkaline extraction method,the extraction yield of yeast glucan by enzymatic hydrolysis is higher,the water consumption and alkali consumption are lower,so the pressure on the environment is small.The by-products extracted by the enzymatic hydrolysis process can be enriched.The supernatant after the high-temperature water is collected by vacuum freeze-drying to obtain mannan.After enzymatic hydrolysis,the supernatant is enriched with small peptides,and then with vacuum freeze-drying to obtain a dark brown powder.The total amount of free amino acids is 411.2 mg/kg.The order of contribution to the taste is:histidine>alanine>glutamic acid>arginine>lysine>aspartic acid.
The yeast cell wall is used as the raw material to study the enzymatic hydrolysis process of yeast glucan,and its main by-products are analyzed.The results show that compared with the alkaline extraction method,the extraction yield of yeast glucan by enzymatic hydrolysis is higher,the water consumption and alkali consumption are lower,so the pressure on the environment is small.The by-products extracted by the enzymatic hydrolysis process can be enriched.The supernatant after the high-temperature water is collected by vacuum freeze-drying to obtain mannan.After enzymatic hydrolysis,the supernatant is enriched with small peptides,and then with vacuum freeze-drying to obtain a dark brown powder.The total amount of free amino acids is 411.2 mg/kg.The order of contribution to the taste is:histidine>alanine>glutamic acid>arginine>lysine>aspartic acid.
引文
[1]李军.酵母葡聚糖的制备及对断奶仔猪生产性能和免疫功能的影响[D].北京:中国农业大学,2005.
[2]刘红芝.酿酒酵母甘露聚糖的制备、结构鉴定及免疫活性研究[D].北京:中国农业科学院,2009.
[3]Yang X,Zhu X,Li Ying,et al.Optimization of extraction process and in vitro antioxidant activities of mannan from waste wine yeast[J].Food Science,2015,119(11):1309-1315.
[4]Li H S,Singh B,Park T E,et al.Mannan-decorated thiolated eudragit microspheres for targeting antigen presenting cells via nasal vaccination[J].European Journal of Pharmaceutical Sciences Official Journal of the European Federation for Pharmaceutical Sciences,2015(80):16-25.
[5]Liu F,Wang Z Z,Liu J,et al.Radioprotective effect of orally administered beta-D-glucan derived from Saccharomyces cerevisiae[J].International Journal of Biological Macromolecules,2018,115:572-579.
[6]Tang Q,Huang G,Zhao F,et al.The antioxidant activities of six(1→3)-β-D-glucan derivatives prepared from yeast cell wall[J].International Journal of Biological Macromolecules,2017,98:216-221.
[7]Albeituni S H,Ding C,Liu M,et al.Yeast-derived particulateβ-glucan treatment subverts the suppression of myeloidderived suppressor cells by inducing PMN-MDSC apoptosis and M-MDSC differentiation to APC in cancer[J].Journal of Immunology,2016,196(5):2167.
[8]Cao Y,Sun Y,Zou S,et al.Yeastβ-glucan suppresses the chronic inflammation and improves the microenvironment in adipose tissues of ob/ob mice[J].J Agric Food Chem,2018,66(3):621-629.
[9]Khan A A,Gani A,Masoodi F A,et al.Structural,thermal,functional,antioxidant&antimicrobial properties ofβ-D-glucan extracted from baker's yeast(Saccharomyces cereviseae)-effect ofγ-irradiation[J].Carbohydrate Polymers,2016,140:442-450.
[10]Yan C,Zou S,Hui X,et al.Hypoglycemic activity of the baker's yeastβ-glucan in obese/type 2diabetic mice and the underlying mechanism[J].Molecular Nutrition&Food Research,2016,60(12):147-202.
[11]Cao Y,Sun Y,Zou S,et al.Orally administrated baker's yeast beta-glucan promotes glucose and lipid homeostasis in the livers of ob/ob mice[J].Journal of Agricultural&Food Chemistry,2017,65(44):269-275.
[12]Raikos V,Grant S B,Hayes H,et al.Use ofβ-glucan from spent brewer's yeast as a thickener in skimmed yogurt:physicochemical,textural and structural properties related to sensory perception[J].Journal of Dairy Science,2018(9):574-580.
[13]Perez-Quirce S,Caballero P A,Villanueva M,et al.Impact of yeast and fungi(1→3)(1→6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs[J].Food Hydrocolloids,2018,79:505-509.
[14]Salgado M,Rodríguez-Rojo S,Rui L R,et al.Preperation of barley and yeastβ-glucan scaffolds by hydrogel foaming:evaluation of dexamethasone release[J].Journal of Supercritical Fluids,2017(8):132-139.
[15]黄丹,刘达玉.酿酒酵母中活性多糖的提取工艺研究[J].食品工业,2004(4):27-29.
[16]张勇,周丽明.碱不溶性酵母胞壁多糖的提取条件[J].江苏农业科学,2013,41(11):307-309.
[17]刘红芝,王强,周素梅,等.酵母β-葡聚糖的功能活性及其分离提取研究进展[J].食品科学,2006,27(11):552-556.
[18]周传兵,徐泽平,刘结磊,等.酵母多糖的提纯及化学组成[J].食品研究与开发,2014,35(2):92-94.
[19]胡晓忠,冯万祥.酵母葡聚糖的制备及理化性质[J].华东理工大学学报,1999(5):477-479.
[20]王宜磊,张明,许谦,等.啤酒酵母细胞壁β-(1,3)-D-葡聚糖的应用前景[J].安徽农业科学,2014(10):2845-2845.
[21]黄刚良,刘曼西,曹元成,等.啤酒酵母中(1→3)-β-D-葡聚糖的提取及其机理研究[J].精细化工,2003,20(8):458-459.
[22]赵光远,殷蔚申,吴小荣.用废啤酒酵母制备碱不溶性葡聚糖的研究[J].微生物学通报,1997,24(3):148-152.
[23]胡晓忠,明杰,甄宝贵,等.用酸碱法从面包酵母中提取β-(1-3)-D-葡聚糖[J].工业微生物,2000,30(1):28-31.
[24]Freimund S,Sauter M,Kppeli O,et al.A new nondegrading isolation process for 1,3-β-glucan of high purity from baker's yeast Saccharomyces cerevisiae[J].Carbohydrate Polymers,2003,54(2):159-171.
[25]徐坤华,陈飞东,赵芸,等.养殖大黄鱼滋味成分及其呈味贡献的研究[J].食品工业科技,2015,36(3):82-85,90.
[26]Lioe H N,Apriyantono A,Takara K,et al.Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J].Journal of Food Science,2005,70(7):401-405.
[2]刘红芝.酿酒酵母甘露聚糖的制备、结构鉴定及免疫活性研究[D].北京:中国农业科学院,2009.
[3]Yang X,Zhu X,Li Ying,et al.Optimization of extraction process and in vitro antioxidant activities of mannan from waste wine yeast[J].Food Science,2015,119(11):1309-1315.
[4]Li H S,Singh B,Park T E,et al.Mannan-decorated thiolated eudragit microspheres for targeting antigen presenting cells via nasal vaccination[J].European Journal of Pharmaceutical Sciences Official Journal of the European Federation for Pharmaceutical Sciences,2015(80):16-25.
[5]Liu F,Wang Z Z,Liu J,et al.Radioprotective effect of orally administered beta-D-glucan derived from Saccharomyces cerevisiae[J].International Journal of Biological Macromolecules,2018,115:572-579.
[6]Tang Q,Huang G,Zhao F,et al.The antioxidant activities of six(1→3)-β-D-glucan derivatives prepared from yeast cell wall[J].International Journal of Biological Macromolecules,2017,98:216-221.
[7]Albeituni S H,Ding C,Liu M,et al.Yeast-derived particulateβ-glucan treatment subverts the suppression of myeloidderived suppressor cells by inducing PMN-MDSC apoptosis and M-MDSC differentiation to APC in cancer[J].Journal of Immunology,2016,196(5):2167.
[8]Cao Y,Sun Y,Zou S,et al.Yeastβ-glucan suppresses the chronic inflammation and improves the microenvironment in adipose tissues of ob/ob mice[J].J Agric Food Chem,2018,66(3):621-629.
[9]Khan A A,Gani A,Masoodi F A,et al.Structural,thermal,functional,antioxidant&antimicrobial properties ofβ-D-glucan extracted from baker's yeast(Saccharomyces cereviseae)-effect ofγ-irradiation[J].Carbohydrate Polymers,2016,140:442-450.
[10]Yan C,Zou S,Hui X,et al.Hypoglycemic activity of the baker's yeastβ-glucan in obese/type 2diabetic mice and the underlying mechanism[J].Molecular Nutrition&Food Research,2016,60(12):147-202.
[11]Cao Y,Sun Y,Zou S,et al.Orally administrated baker's yeast beta-glucan promotes glucose and lipid homeostasis in the livers of ob/ob mice[J].Journal of Agricultural&Food Chemistry,2017,65(44):269-275.
[12]Raikos V,Grant S B,Hayes H,et al.Use ofβ-glucan from spent brewer's yeast as a thickener in skimmed yogurt:physicochemical,textural and structural properties related to sensory perception[J].Journal of Dairy Science,2018(9):574-580.
[13]Perez-Quirce S,Caballero P A,Villanueva M,et al.Impact of yeast and fungi(1→3)(1→6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs[J].Food Hydrocolloids,2018,79:505-509.
[14]Salgado M,Rodríguez-Rojo S,Rui L R,et al.Preperation of barley and yeastβ-glucan scaffolds by hydrogel foaming:evaluation of dexamethasone release[J].Journal of Supercritical Fluids,2017(8):132-139.
[15]黄丹,刘达玉.酿酒酵母中活性多糖的提取工艺研究[J].食品工业,2004(4):27-29.
[16]张勇,周丽明.碱不溶性酵母胞壁多糖的提取条件[J].江苏农业科学,2013,41(11):307-309.
[17]刘红芝,王强,周素梅,等.酵母β-葡聚糖的功能活性及其分离提取研究进展[J].食品科学,2006,27(11):552-556.
[18]周传兵,徐泽平,刘结磊,等.酵母多糖的提纯及化学组成[J].食品研究与开发,2014,35(2):92-94.
[19]胡晓忠,冯万祥.酵母葡聚糖的制备及理化性质[J].华东理工大学学报,1999(5):477-479.
[20]王宜磊,张明,许谦,等.啤酒酵母细胞壁β-(1,3)-D-葡聚糖的应用前景[J].安徽农业科学,2014(10):2845-2845.
[21]黄刚良,刘曼西,曹元成,等.啤酒酵母中(1→3)-β-D-葡聚糖的提取及其机理研究[J].精细化工,2003,20(8):458-459.
[22]赵光远,殷蔚申,吴小荣.用废啤酒酵母制备碱不溶性葡聚糖的研究[J].微生物学通报,1997,24(3):148-152.
[23]胡晓忠,明杰,甄宝贵,等.用酸碱法从面包酵母中提取β-(1-3)-D-葡聚糖[J].工业微生物,2000,30(1):28-31.
[24]Freimund S,Sauter M,Kppeli O,et al.A new nondegrading isolation process for 1,3-β-glucan of high purity from baker's yeast Saccharomyces cerevisiae[J].Carbohydrate Polymers,2003,54(2):159-171.
[25]徐坤华,陈飞东,赵芸,等.养殖大黄鱼滋味成分及其呈味贡献的研究[J].食品工业科技,2015,36(3):82-85,90.
[26]Lioe H N,Apriyantono A,Takara K,et al.Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J].Journal of Food Science,2005,70(7):401-405.