Phương pháp phá vách tế bào nấm men và tách chiết beta-glucan (b-glucan) từ bã men bia sử dụng protease bền nhiệt và chịu kiem

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Tác giả: Quang Tuấn Bùi, Khánh Pháp Lê, Quốc Trung Nguyễn, Xuân Cảnh Nguyễn, Kim Đăng Phạm, Thị Duyên Phùng, Thị Thu Thủy Trịnh

Ngôn ngữ: vie

Ký hiệu phân loại: 615.35 Enzymes

Thông tin xuất bản: Khoa học kỹ thuật chăn nuôi, 2022

Mô tả vật lý: 38-43

Bộ sưu tập: Metadata

ID: 499156

Thêm vào giỏ

Thành phần chính của bã men bia là nấm men Saccharomyces cerevisiae có rất nhiều dưỡng chất quan trọng đặc biệt là beta-glucan, một chất có giá trị dinh dưỡng cao, giúp tăng cường miễn dịch ở vật nuôi. Có nhiều nghiên cứu sử dụng các phương pháp khác nhau đê phá vách tế bào nấm men nhằm thu chế phẩm có hàm lượng beta-glucan cao. Mục đích của nghiên cứu là xác định các điều kiện thích hợp trong phương pháp phá vách tế bào nấm sử dụng enzyme protease bền nhiệt và chịu kiềm có hiệu suất cao. Thí nghiệm thực hiện trên bã thải nhà máy bia và sử dụng enzyme protease bền nhiệt và chịu kiềm NBU6. Kết quả đánh giá các yếu tố ảnh hưởng đã xây dựng được phương pháp sinh học gồm các bước: làm sạch bã men với nước vô trùng với tỷ lệ (Men: Nước là 1:3), sử dụng NaOH 2N để điều chỉnh dịch nấm men lên pH=10, ly tâm thu sinh khối nấm men. Quá trình tự phân nấm men ở 50°C trong 6 giờ có bổ sung enzyme protease NBU6. Thành tế bào nấm men bị phá vỡ được ly tâm thu nhận để tách chiết beta-glucan loại bỏ protein bằng cách ủ với NaOH 4% ở 90°C trong 60 phút. Sản phẩm bột men bia thủy phân giàu beta-glucan thu nhận được có hàm lượng đạt 28,425%. Kết quả nghiên cứu này là cơ sở cho thấy tiềm năng ứng dụng của enzyme protease trong xử lý bã men thải và phương pháp xây dựng được là cơ sở để tiếp tục phát triển ở quy mô sản xuất lớn hơn.The major by-products of spent brew is the Saccharomyces ceravisae, which has a lot of nutrients, especially beta-glucan, a substance with high nutritional value, helping to enhance immunity in livestock. There are many studies evaluates different methods to disrupt yeast cells in order to obtain a product with high beta-glucan content. The objective of the study was to optimized conditions for yeast preparation method using alkaline tolerance and thermostable protease. Experiments were carried out on beer spent and used the protease NBU6. Achieved method for yeast cell preparation including: washed spent yeast with distilled water (yeast: water = 3:1), adjusted pH=10 with NaOH 2N and centrifuged to collected cell pellet. Cell autolysis was at 50°C for 6 hours with the addition of protease enzyme NBU6. The disrupted yeast cell wall was centrifuged to collect and incubated with 4% NaOH at 90°C for 60 min. The obtained |3-glucan-rich hydrolyzed brewer's yeast had a content of 28.425%. This result has facilitated the potential application of protease enzymes in feed processing on yeast residues and optimized method is the basis for further development at a larger production scale.

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