从废物到价值:从酒的消耗酵母中提取蛋白酶酶
Marie Schottroff1,2,3, Klara-Marie Jaeger1, Ana Malvis Romero1,2
1Institute of Technical Biocatalysis, Hamburg University of Technology, Denickestrasse 15, 21073 Hamburg, Germany.
Foods (Basel, Switzerland)
|February 13, 2025
概括
研究了无添加剂的提取方法,从酒厂的消耗酵母中制造出活性酵母提取物. 使用工业规模的细胞研磨和高压均质化来实现废物流的回收利用,实现了高蛋白酶活性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 生物工艺工程 生物工艺工程
背景情况:
- 酒消耗酵母 (BSY) 是酒行业的一个重要副产品.
- 价值化BSY提供了一个创造增值产品和减少浪费的机会.
- 蛋白分解活性酵母提取物在食品工业中具有应用.
研究的目的:
- 调查无添加剂的提取技术,以从BSY中生产蛋白分解活性酵母提取物.
- 评估和比较释放细胞内成分的不同方法,同时保持生物活性.
- 通过生产功能性酵母提取物来提出BSY价值化的新途径.
主要方法:
- 研究了四种无添加剂的提取方法:热自解,超声波,细胞研磨和高压均化.
- 由此产生的酒消耗酵母 (BSY) 提取物中的蛋白酶活性被量化.
- 考虑了方法的可复制性和工业可扩展性.
主要成果:
- 在45°C下3小时后,热酵母自解产生了最高的蛋白酶活性 (2.45±0.05U/gdm)
- 超声波和高压均质化表现出类似的高蛋白酶活性.
- 细胞研磨提供了高可重现性,而超声波和高压均质化是工业上可扩展的细胞破坏技术.
结论:
- 无添加剂的提取是可行的,可以从酒厂的消耗酵母中生产蛋白质活性酵母提取物.
- 工业规模的方法,如细胞削和高压均质化,对于BSY价值化是有效的.
- 这项研究表明了利用酒行业副产品用于功能性食品成分生产的可持续方法.
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