The Production Of Natural Blend Amino Acids From The Waste Brewer's Yeast Cells

This paper is mainly introduced the research of the production of blend amino acids from waste beer yeast. Firstly, the effect of deferent treatments on solid and protein recovery and the removal of color from yeast extract using lime(CaO), active carbon was investigated, at last, the amino acids from yeast extract is purified by 732 cation positive ion resin.The results we obtained is showed as follows:1. hi studies of yeast hydrolytic treatment, at200g/L cells, atpH 6.5, at temperature 50℃, yeast cells were treated biologically by autolysis and autolysis plus enzymatic hydrolysis and inducer plus autolysis plus enzymatic hydrolysis in order to release yeast cell protein and its decomposition product. The effect of inducer plus autolysis plus enzymatic hydrolysis was investigated with the result that the rate of lysis was obviously superior to autolysis plus enzymatic hydrolysis and autolysis through the determination of a -amino nitrogen, the dissolved rate of cell protein and the extraction rate of cell (dry basis )of the product obtained by the three methods. There were 9.0mg/gdry yeast and23.0mg/gdry yeast increase of the free a -amino nitrogen, 13.5% and 29.83% increase of the dissolved rate of cell protein, and 7.0% and 20.90% increase of the extraction rate of cell (dry basis) by inducer plus autolysis plus enzymatic hydrolysis as compared with by autolysis plus enzymatic hydrolysis and autolysis.2. the experimental results of the decolorization of yeast extract using active carbon indicated that: the optimal temperature was at 80℃, the pH at 3.0, the dosage of active carbon at 2g/100ml and the time at 30min.3. The optimal decolorize technological conditions of yeast extract using lime was the temperature at 20~30℃, the dosage of lime at 6g/100ml and the time at 120min.4. In the study of the methanol treatment on the purification of blend amino acids. We get the optimal temperature for the treatment was at 4℃, the dosage of methanol 1 :l,the pH at 5.5and the time at 30min.5. The optimal pH of amino acids for the purification of blend amino acids using 732 cation positive ion resin was at 3.5, the concentration of amino acids at 9.04g/l, the velocity of flow amino acids at 3ml/min. The velocity of flow ammonia was at 1.5ml/min, the final concentration of ammonia at 25%.