KSBB Journal

  • 제19권4호
  • /
  • Pages.245-249
  • /
  • 2004
  • /
  • 1225-7117(pISSN)
  • /
  • 2288-8268(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
권호 표지

자기소화와 효소가수분해 방법을 병용한 효모 추출물의 제조

Production of Yeast Extract by a Combined Method of Autolysis and Enzymatic Hydrolysis

  • 인만진 (청운대학교 식품영양학과) ;
  • 채희정 (호서대학교 식품생물공학과 및 벤처전문대학원 첨단산업기술전공)
  • 발행 : 2004.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

천연 식품 소재로 널리 사용되는 효모 추출물을 제조하는 공정의 개선을 위하여 제빵용 효모를 이용하여 자기소화법과 효소처리법을 병용하여 효모 추출물을 제조하였다. NaCl과 에탄올이 효모의 자기소화에 영향을 미치는 인자이었으며 최적 첨가량은 각각 3%와 1%이었다. 효모의 열처리와 효모 세포벽 분해효소의 사용은 유의하지 않았다. 효모를 자기소화 시킨 후 단백질 분해효소와 핵산 분해효소를 처리하고 Maillard 반응과 debittering 공정을 거쳐 효모 추출물을 제조하였다. 최종적으로 얻어진 효모 추출물의 수율은 고형분 기준으로 76%, 총 질소 기준으로 59%이었다. 맥주 효모를 이용한 결과와 비교하면 제빵용 효모를 이용하는 것이 맥주 효모를 이용하는 것보다 수율면에서도 유리하였다.

A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively. Compared to a process using brewer's yeast, when baker's yeast was used as a raw material, a higher recovery yield was obtained.

키워드

참고문헌

  1. J. Food Sci. v.39 Synergistic effect of ethanol and sodium chloride on autolysis baker's yeast for preparing food grade yeast extract Hirosh, S. https://doi.org/10.1111/j.1365-2621.1974.tb07281.x
  2. J. Food Sci. v.57 Ammonia affects maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation Izzo, H. V.;C. T. Ho https://doi.org/10.1111/j.1365-2621.1992.tb08064.x
  3. Korean J. Biotechnol. Bioeng. v.13 Simultaneous production of invertase and yeast extract from baker's yeast Choi, S. J.;B. H. Chung
  4. Bioresource Technol. v.76 Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics Chae, H. J.;H. Joo;M.-J. In https://doi.org/10.1016/S0960-8524(00)00102-4
  5. Food Eng. Progress v.3 Selection of commercial proteolytic enzymes for the production of brewer's yeast extract Chung, Y.;H. J. Chae;D. C. Kim;N.-S. Oh;M. J. Park;Y. S. Lee;M.-J. In
  6. Fundamentals of Food Biotechnology Lee, B. H.
  7. Appl. Microbiol. Biotechnol. v.35 Acceleration of yeast autolysis by chemical methods for production of intracellular enzymes Breddam, K.;T. Beenfeld
  8. J. Ferment. Technol. v.43 Digestion of yeast cells by yeast cell wall lytic enzyme Tabata, S.;G. Terui
  9. Biotechnol. Lett. v.13 Induction and acceleration of yeast lysis by addition of fresh yeast autolysate Roman, K.;S. Ernest;F. Vladimir https://doi.org/10.1007/BF01033406
  10. J. Food Sci. v.44 An enzymatic method for yeast autolysis Knorr, D.;K. J. Shetty;L. F. Hood;J. E. Kinsella https://doi.org/10.1111/j.1365-2621.1979.tb06439.x
  11. Process Biochem. v.23 The application of lytic enzymes from Basidomycete aphyllpphoroies in production of yeast extract Rayan, E.;O. P. Ward
  12. Bioresource Technol. Utilization of brewer's yeast cells for the production of food-grade yeast extract, Part 2: Downstream process containing debittering step with synthetic adsorption resin In, M.-J.;D. C. Kim;H. J. Chae
  13. Agric. Chem. Biotechnol. v.41 Production of a protein supplement from soymilk residues by combined use of enzymes and microorganisms Chae, H. J.;M.-J. In;J. D. Lee
  14. SPSS Data Analysis and Application Kang, H. C.;S. T. Han;E. S. Lee
  15. Korean J. Food Sci. Technol. v.25 Development of a new processing method and quality evaluation of yeast autolyzate Lee, Y. C.;Y. S. Kim
  16. Korean J. Appl. Microbiol. Biotechnol. v.21 Production of brewer's yeast extract by enzymatic method Lee, S.-K.;K.-H. Park;U.-H. Pek;J.-H. Yu
  17. Korean J. Food Sci. Technol. v.29 Optimization of enzymatic treatment for the production of hydrolyzed vegetable protein Chae, H. J.;M.-J. In;M.-H. Kim
  18. Enzymatic Hydrolysis of Food Proteins Adler-Nissen, J.
  19. J. Food Sci. v.62 Debittering casein hydrolysates with octadecyl-siloxane (C18) columns Lin, S. B.;L. P. Nelles;C. T. Cordle;R. L. Thomas https://doi.org/10.1111/j.1365-2621.1997.tb15431.x