Full
Outline
To optimize the enzymatic hydrolysis process technology of yeast milk, improve the content of amino nitrogen and total nitrogen in the product.
The effects of enzyme dosage, pH, time and temperature of papain, flavor protease and complex protease on enzymatic hydrolysis were investigated using single‑factor experiments. Subsequently, response surface methodology was employed to optimize the enzyme process parameters, and the optimal addition time of the 3 kinds of enzymes was determined by complex enzyme experiments, and the synergistic enhancement effect of nonionic surfactants was explored.
The optimal parameters from single‑factor experiments were as follows: papain dosage 1.5%, pH 6.0 and temperature 50 °C, time 15 h; flavor protease was added at 0.7%, pH 7.0, temperature 54 °C and time 13 h; the complex protease dosage 1.8%, pH 7.5, temperature 60 °C and time 12 h. After response surface optimization, the measured amino nitrogen content for papain, flavor protease and complex protease were 3.83%±0.04%, 3.93%±0.06% and 4.12%±0.06%, respectively, and the measured total nitrogen content were 9.65%±0.04%, 9.78%±0.05% and 9.87%±0.04%, respectively. The measured values were close to the model’s predicted values, confirming the reliability of the model. The compound enzyme combination test determined that the optimal addition times for papain, flavor protease and complex protease were 2, 4 and 5 h, and the amino nitrogen content was 4.24%±0.03% and total nitrogen content was 9.97%±0.04%. Furthermore, the addition of 0.030% nonionic surfactant further enhanced the enzymatic hydrolysis, increasing the amino nitrogen content to 4.57%±0.05% and total nitrogen content to 10.22%±0.04%.
The combination of complex enzyme technology with the addition of nonionic surfactant significantly improves the enzymolysis effect, providing an efficient and feasible technical approach and an important theoretical basis for the high‑value utilization of yeast milk, a by‑product of the fermentation industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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