Yeast proteins

Patent metadata

Field	Value
Publication number	US-11602156-B2
Application number	US-201917049897-A
Country	US
Kind code	B2
Filing date	Apr 26, 2019
Priority date	Apr 27, 2018
Publication date	Mar 14, 2023
Grant date	Mar 14, 2023

Abstract

The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b′) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b′) is optional. In this case, the entirety of the composition obtained after thermal plasmolysis of the yeast cream is subjected to enzymatic activity.

First claim

The invention claimed is:

1. A method for obtaining yeast proteins comprising the following steps:
a) providing a yeast cream;
b) exposing this yeast cream to thermal plasmolysis at a temperature of between 70 and 95° C. for a time of between 30 seconds and 4 hours;
b′) separating the insoluble fraction and soluble fraction;
c) subjecting the insoluble fraction to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of between 40 and 65° C. for a time of between 8 and 24 h;
d) separating the insoluble fraction and soluble fraction;
wherein the insoluble fraction collected at step d) is taste-free, has a nucleotide content of less 3% and true protein content of at least 72%.

2. The method of claim 1 , wherein deaminase activity is also applied at step c).

3. The method of claim 1 , wherein the yeasts are selected from the group consisting of the species Saccharomyces, Pichia, Candida, Kluyveromyces, Yarrowia and Wickerhamomyces.

4. The method of claim 1 , wherein the yeasts are selected from the group consisting of Saccharomyces cerevisiae, Pichia jadinii and Kluyveromyces marxianus.

5. The method of claim 1 , wherein the enzymes used at step c) are used simultaneously.

6. The method of claim 1 , wherein the insoluble fraction collected at step d) also has a lipid content higher than 7%.

7. The method of claim 1 , wherein the insoluble fraction collected at step d) is treated with ethanol, a solvent or supercritical CO 2 to remove the lipids and increase the true protein content to 80%.

8. The method of claim 1 , wherein the yeast cream used at step a) contains a selenium-enriched yeast.

9. The use of a yeast protein extract having a true protein content of at least 72%, obtained with the method of claim 1 , in human nutrition or in animal nutrition.

10. The use of claim 9 , wherein the yeast protein extract is used as a food supplement for weight control, for the elderly, or for sportspersons, or as a supply of non-animal protein in beverages, breadmaking products or plant-based deli meats, or in oral or enteral clinical nutrition.

Assignees

• Lesaffre & Cie

Inventors

• Menin Rudy
• Spolaore Pauline
• Mouly Isabelle

Classifications

• C12N1/066

  by physical processes · CPC title

• A23L31/10

  Yeasts or derivatives thereof · CPC title

• A23J1/18 Primary

  from yeasts · CPC title

• C12Y302/01

  Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1) · CPC title

• C12N1/063

  of yeast · CPC title