WO2023093672A1 - 一种酵母蛋白、其组合物及其制备方法和应用 - Google Patents

一种酵母蛋白、其组合物及其制备方法和应用 Download PDF

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Publication number
WO2023093672A1
WO2023093672A1 PCT/CN2022/133213 CN2022133213W WO2023093672A1 WO 2023093672 A1 WO2023093672 A1 WO 2023093672A1 CN 2022133213 W CN2022133213 W CN 2022133213W WO 2023093672 A1 WO2023093672 A1 WO 2023093672A1
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Prior art keywords
protein
yeast protein
content
yeast
composition
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PCT/CN2022/133213
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English (en)
French (fr)
Inventor
陈智仙
熊涛
朱银宏
张海波
龚世禹
董运海
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Angel Nutritech Co Ltd
Angel Yeast Co Ltd
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Angel Nutritech Co Ltd
Angel Yeast Co Ltd
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Priority to EP22897755.9A priority Critical patent/EP4420523A4/en
Priority to JP2024531424A priority patent/JP7852047B2/ja
Priority to US18/711,847 priority patent/US20250009839A1/en
Priority to KR1020247016633A priority patent/KR20240090566A/ko
Publication of WO2023093672A1 publication Critical patent/WO2023093672A1/zh
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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    • A61K47/16—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing nitrogen, e.g. nitro-, nitroso-, azo-compounds, nitriles, cyanates
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    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
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    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
    • A61K9/5005—Wall or coating material
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    • A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Definitions

  • the invention relates to the technical field of medicine, in particular to a yeast protein, its composition, its preparation method and application.
  • Protein is an indispensable class of substances in life activities and the basic organic matter that constitutes cells.
  • the human body must maintain the protein renewal of the body through continuous intake of protein.
  • the ingested protein is digested, hydrolyzed into amino acids and absorbed in the body to synthesize the protein needed by the human body.
  • the new protein is continuously metabolized and decomposed, and is always in a dynamic balance.
  • the needs of human life are becoming more and more diverse. In order to pursue a healthier lifestyle and to satisfy people of different occupations, ages and needs, a food that maintains the protein balance of the body for a long time is becoming the focus of attention.
  • Slow-digesting protein as this kind of protein has the functions of increasing protein gain after eating, reducing the metabolic overload of certain organs or certain enzymes, limiting daily food intake, improving tissue regeneration, and compensating for certain dysfunctions in amino acid metabolism. It is urgent to find a protein with slow digestion function.
  • Chinese patent CN107802001A provides a preparation method of protein peptide-slow digestible starch granules. After mixing rice starch, protein peptide and water and homogenizing, a protein peptide-slow digestible starch compound is obtained, and the compound is spray-dried to obtain protein peptide - Slow digesting starch granules.
  • European patent WO1997005785A1 describes a composition for newborn food containing slowly digesting proteins including casein, which digests naturally slower, which has been previously denatured in order to slow digestion.
  • Yeast protein is a high-quality complete protein found in natural yeast.
  • Yeast protein contains a complete amino acid group, including 8 essential amino acids for the human body, especially lysine, which is less in grain protein, and higher in yeast.
  • the amino acid ratio in yeast is close to the ideal amino acid composition value recommended by the Food and Agriculture Organization of the United Nations (FAO), so its nutritional value is high.
  • yeast protein is mainly used in food and feed fields.
  • the prior art lacks a slowly digestible yeast protein.
  • one of the objects of the present invention is to provide a yeast protein whose outer layer is wrapped with zymosan, in the shape of a spherical or ellipsoid, with a protein content of More than 70%, the zymosan content is 5-30%, and the gastric digestibility is significantly lower than soybean protein isolate and whey protein;
  • the second purpose of the present invention is to provide the preparation method of the above-mentioned yeast;
  • the third purpose of the present invention is to provide A composition of the above-mentioned yeast;
  • the fourth object of the present invention is to provide the application of the above-mentioned yeast protein and its composition as a slow-digesting protein, which can be used to prepare a composition intended to be given to mammals through the intestines to regulate the plasma amino acid level after eating .
  • the present invention provides a yeast protein, the outer layer of which is wrapped with zymosan, which is in the shape of a sphere or an ellipsoid.
  • the yeast protein has a protein content of more than 70% and a zymosan content of 5-30%.
  • the protein contains isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, threonine, cysteine, tryptophan, valine, Partic acid, arginine, glutamic acid, glycine, histidine, alanine, serine and proline.
  • the content of the isoleucine is more than 60 mg/g, the content of the leucine is more than 90 mg/g, and the content of the lysine is more than 96 mg/g,
  • the content of the methionine is more than 25 mg/g
  • the content of the phenylalanine is more than 49 mg/g
  • the content of the tyrosine is more than 49 mg/g
  • the content of the threonine is more than 50 mg/g
  • the content of the cysteine is more than 14 mg/g
  • the content of the tryptophan is more than 13 mg/g
  • the content of the valine is more than 55 mg/g
  • the content of the aspartic acid is 111 mg/g or more
  • the arginine content is 53 mg/g or more
  • the glutamic acid content is 109 mg/g or more
  • the glycine content is 47 mg/g or more
  • the histidine content is 30 mg /g or more
  • the present invention also provides a method for preparing the above-mentioned yeast protein, comprising the following steps:
  • step (2) heat-extract the enzymatic hydrolyzate obtained in step (1), and centrifuge to take the heavy phase to obtain yeast protein.
  • the enzyme in step (1) is selected from ⁇ -mannanase and/or ⁇ -glucanase; preferably, the added amount of the enzyme is 0.05- 0.5wt%, preferably 0.1-0.3wt%; further preferably, the enzymolysis temperature is 40-70°C, preferably 50-60°C, even more preferably, the enzymolysis time is 8-24h, preferably for 14-18h.
  • the yeast in step (1), is prepared into a solution with a mass concentration of 5%-15%, preferably 8-12%, preferably, the yeast is brewer's yeast or Saccharomyces cerevisiae .
  • the thermal extraction pH in step (2) is 7.0-8.0, preferably 7.5-7.7, preferably, the thermal extraction temperature is 70-90°C, preferably 75-80°C, Further preferably, the heat extraction time is 1-2 hours.
  • the above preparation method also includes a step of drying the yeast protein: preparing the yeast protein into a dispersion with a mass concentration of 5-20%, and then drying to obtain, preferably, the mass of the dispersion The concentration is 10-15%.
  • the present invention also provides a yeast protein prepared by the above preparation method.
  • the present invention also provides a yeast protein composition, which at least comprises the above-mentioned yeast protein.
  • the yeast protein composition also includes one or more selected from carbohydrates, lipids and free amino acids; preferably, the carbohydrates are corn syrup, maltodextrin, sucrose, oat Flour, corn flour, jujube powder, red bean powder, pueraria powder, pumpkin powder, chia seeds and lactose; more preferably, the lipids are coconut oil, canola oil, corn oil and one or more of soybean lecithin; more preferably, the free amino acid is arginine, L-cystine, L-glutamine, L-glycine, L-histidine, L - in Isoleucine, L-Leucine, L-Lysine, L-Methionine, L-Proline, L-Tryptophan, L-Tyrosine and L-Valine One or more than two.
  • the carbohydrates are corn syrup, maltodextrin, sucrose, oat Flour, corn flour, jujube powder, red bean powder, pueraria powder, pumpkin powder, chia
  • the present invention also provides the use of the above-mentioned yeast protein or the above-mentioned yeast protein composition in the preparation of a composition intended to be enterally administered to a mammal for regulating postprandial plasma amino acid levels.
  • the yeast protein or yeast protein composition is used to prepare a composition for increasing postprandial protein acquisition.
  • the yeast protein or yeast protein composition is used to prepare a composition for reducing metabolic overload of certain organs and/or certain enzymes.
  • the yeast protein or yeast protein composition is used in the preparation of a daily food intake restricted composition.
  • the yeast protein or yeast protein composition is used in the preparation of a composition that compensates for certain dysfunctions in amino acid metabolism.
  • the yeast protein or yeast protein composition is used to prepare a composition for improving tissue regeneration.
  • the present invention also provides a food for patients with renal dysfunction, which comprises the following components in terms of weight percentage: 1-10% of the above-mentioned yeast protein, 20-30% of carbohydrates and 5-15% of lipid compounds, and the rest for water.
  • the present invention also provides a meal replacement powder, which comprises the following components in parts by weight: 5-20 parts of the above-mentioned yeast protein, 5-20 parts of oat flour, 5-25 parts of corn flour, 5-20 parts of red date powder, 5-10 parts of red bean powder, 5-10 parts of kudzu powder, 5-10 parts of pumpkin powder and 10-30 parts of chia seeds.
  • the present invention also provides a food for patients with phenylketonuria, which comprises the following components in terms of weight percentage: 1-5% of the above-mentioned yeast protein, 1-5% of free amino acid, 10-20% of carbohydrate and fat Compounds 1-5%, the rest is water.
  • the present invention adopts the process of thermal extraction after enzymatic hydrolysis, so that the yeast protein still has the structure of yeast cells, and the protein is wrapped with a layer of zymosan. Slow; at the same time, heat extraction can remove the nucleic acid in the yeast and reduce the nucleic acid content in the yeast protein.
  • the outer layer of the yeast protein of the present invention is wrapped with zymosan, which is in the shape of a spherical or ellipsoid.
  • the protein content of the yeast protein is more than 70%, and the content of zymosan is 5-30%.
  • the gastric digestibility is obviously lower than that of soybean protein isolate and whey Protein, the feeling of fullness after eating is stronger than that of whey protein, which has the characteristics of slow digestion, and is a kind of slow digestion protein.
  • the yeast protein of the present invention also contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body and 2 kinds of semi-essential amino acids. The amino acids are complete and belong to complete protein. It can be used as a slowly digesting protein in the preparation of compositions intended for enteral administration to mammals in order to regulate postprandial plasma amino acid levels.
  • Fig. 1 is the percentage of digestion or absorption of yeast protein, soy protein isolate and whey protein obtained from yeast protein obtained in Example 1 and comparative example 1 at different investigation time points;
  • Fig. 2 is the feeling hunger curve of experimental example 2 satiety test
  • Fig. 3 is the hunger curve of experimental example 2 satiety test
  • Fig. 4 is the satiety curve of experimental example 2 satiety test
  • Fig. 5 is the scanning electron micrograph of the yeast protein that embodiment 1 makes, and the magnification is 1000 times;
  • Fig. 6 is the scanning electron micrograph of the yeast protein that embodiment 1 makes, and the magnification is 2000 times;
  • Fig. 7 is the scanning electron micrograph of the yeast protein that embodiment 1 makes, and the magnification is 10000 times;
  • Fig. 8 is the scanning electron micrograph of yeast protein that comparative example 1 makes, and the magnification is 3000 times;
  • Fig. 9 is a scanning electron microscope image of soybean protein isolate, and the magnification is 300 times;
  • Figure 10 is a scanning electron micrograph of the raw material Saccharomyces cerevisiae powder in Example 1, with a magnification of 2000 times.
  • the present invention provides a yeast protein, the outer layer of which is wrapped with zymosan, which is in the shape of a sphere or an ellipsoid.
  • the yeast protein has a protein content of more than 70% and a zymosan content of 5-30%.
  • the yeast protein of the present invention still has the structure of yeast cells, and the protein is covered with a layer of zymosan.
  • the existence of the zymosan will hinder the attack point of digestive enzymes in the body and slow down the digestion of protein.
  • the gastric digestibility of the yeast protein is significantly lower than that of soybean protein isolate and whey protein, and the feeling of fullness after eating is stronger than that of whey protein. It has the characteristics of slow digestion and is a slow-digestion protein.
  • the protein contains isoleucine (IIe), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), tyrosine (Tyr), threonine Acid (Thr), Cysteine (Cys), Tryptophan (Trp), Valine (Val), Aspartic Acid (Asp), Arginine (Arg), Glutamic Acid (Glu), Glycine (Gly), histidine (His), alanine (Ala), serine (Ser) and proline (Pro), preferably, by yeast protein weight, the content of the isoleucine is 60mg/ g or more, the leucine content is 90 mg/g or more, the lysine content is 96 mg/g or more, the methionine content is 25 mg/g or more, and the phenylalanine content is 49 mg /g or more, the content of tyrosine is more than 49 mg/g, the content of thyl
  • the present invention also provides the preparation method of above-mentioned yeast protein, comprises the following steps:
  • step (2) heat-extract the enzymatic hydrolyzate obtained in step (1), and centrifuge to take the heavy phase to obtain yeast protein.
  • the enzyme in step (1) is selected from ⁇ -mannanase and/or ⁇ -glucanase; the added amount of the enzyme is 0.05-0.5wt% of the yeast content, preferably 0.1-0.3wt% ;
  • the enzymolysis temperature is 40-70°C, preferably 50-60°C; the enzymolysis time is 8-24h, preferably 14-18h.
  • the step (1) before the yeast enzymolysis also includes preparing the yeast into a solution with a mass concentration of 5%-15%, preferably 8-12%; the yeast is brewer's yeast or Saccharomyces cerevisiae.
  • the pH of the thermal extraction in step (2) is 7.0-8.0, preferably 7.5-7.7; preferably, the thermal extraction temperature is 70-90°C, preferably 75-80°C; further preferably, the thermal extraction time 1-2h.
  • the above method for preparing yeast protein also includes a step of drying the yeast protein: preparing the yeast protein into a dispersion with a mass concentration of 5-20%, and then drying it to obtain, preferably, the dispersion has a mass concentration of 10-20%. 15%.
  • the present invention also provides a yeast protein prepared by the above preparation method.
  • the present invention also provides a yeast protein composition, which at least comprises the above-mentioned yeast protein.
  • the yeast protein composition also includes one or more selected from carbohydrates, lipids and free amino acids;
  • the carbohydrates are corn syrup, maltodextrin, sucrose, oat flour, corn flour, One or more of jujube powder, red bean powder, kudzu powder, pumpkin powder, chia seeds and lactose;
  • the lipid substance is one or more of coconut oil, canola oil, corn oil and soybean lecithin Two or more;
  • the free amino acids are arginine, L-cystine, L-glutamine, L-glycine, L-histidine, L-isoleucine, L-leucine, L- One or more of lysine, L-methionine, L-proline, L-tryptophan, L-tyrosine and L-valine.
  • the present invention also provides the use of the above-mentioned yeast protein or yeast protein composition in the preparation of a composition intended to be enterally administered to a mammal for regulating postprandial plasma amino acid levels. so that
  • the yeast protein of the present invention can avoid metabolic overload of certain organs and/or certain enzymes.
  • the liver After eating a meal containing various nitrogenous compounds (proteins, peptides, amino acids), the liver tries to keep the amino acid concentration within physiological limits by breaking down some of the amino acids from the meal.
  • a moderate attainment of dietary amino acids is able to reduce the overactivity of the organ presenting the disease and thus allow it to avoid overworking.
  • Patients with renal abnormalities need to strictly control protein intake. Usually, they need to accept a low-protein diet to reduce the production of nitrogenous wastes. Slowly digesting protein intake in patients with renal abnormalities can reduce the nitrogen that should be excreted by the kidneys. production, distributing this production over a longer period of time and increasing the satieting effect of the protein in order to ensure a better tolerance of the diet.
  • the intake of the yeast protein of the present invention can help improve the digestive process. This benefit is ensured by reducing the amount of substrate to be hydrolyzed by the proteolytic enzymes of the pancreas and thereby obtaining a better enzyme/substrate ratio.
  • the yeast protein of the present invention has both a slow digestion rate and a small amount of amino acid-involved proteins that make it possible to improve the taste and thus tolerability of meals, thereby limiting the risk of diarrhea, avoiding amino acid fluctuations in blood plasma, and increasing dietary intake. After the protein is obtained.
  • slow-digesting protein of the present invention it is also conceivable to apply it to the elderly, in whom the amount of body protein is reduced compared to younger subjects, and is less effective for autonomy, resistance to aggression (disease, different Adversity) and the ability to recover from an attack will be reduced, and slow-digesting protein can continuously provide the body with a protein supply through slow digestion. Furthermore, aging is accompanied by a decrease in renal activity. The slowly digested protein thus makes it possible to avoid overloading of the kidneys by better preserving the amount of protein.
  • the present invention also provides a food for patients with renal dysfunction, which contains 1-10% of the above-mentioned yeast protein, 20-30% of carbohydrates and 5-15% of lipid compounds, and the rest is water.
  • the present invention also provides a meal replacement powder, which comprises the following components in parts by weight: 5-20 parts of the above-mentioned yeast protein, 5-20 parts of oat flour, 5-25 parts of corn flour, 5-20 parts of red date powder, 5-10 parts of red bean powder, 5-10 parts of kudzu powder, 5-10 parts of pumpkin powder and 10-30 parts of chia seeds.
  • the present invention also provides a food for patients with phenylketonuria, which comprises 1-5% of the above-mentioned yeast protein, 1-5% of free amino acids, 10-20% of carbohydrates and 1-5% of lipid compounds in terms of weight percentage. 5%, the rest is water.
  • Corn oil 99% Shanxi Xiwang Food Co., Ltd. Soy Lecithin 98% Xi'an Zhanxun Biotechnology Co., Ltd. oat flour 98% Xinghua Fenghe Food Co., Ltd. corn flour 98% Xinghua Fenghe Food Co., Ltd. jujube powder 98% Xinghua Fenghe Food Co., Ltd. red bean powder 98% Xinghua Fenghe Food Co., Ltd. pumpkin powder 98% Xinghua Fenghe Food Co., Ltd. chia seeds 99% Shaanxi Bolin Biotechnology Co., Ltd. lactose 99% Shandong Jurong Biological Engineering Co., Ltd.
  • the Kjeldahl method was used to measure the protein content in the yeast protein prepared in the example, and the measurement results are shown in Table 2.
  • Example processing Accurately weigh 400mg (accurate to 0.1mg) of the sample and put it into a 20mL small test tube made of heat-resistant glass with a screw cap, add 6.0mL hydrochloric acid (37%), and carefully cover the vial tightly Mix with a vortex mixer to obtain a homogeneous suspension.
  • the vial was placed in a 30°C water bath for 45 minutes, and was mixed with a vortex mixer every 15 minutes. Then quantitatively transfer the suspension to a 200mL Duchenne flask, wash the small test tube several times with about 100mL-120mL of water, and pour the washing liquid into the Duchenne flask. Put the Durham bottle into an autoclave and treat it at 121°C for 60min.
  • 3Drawing of the standard curve Pipette 1, 2, 3, 4, 5mL of mannose and glucose standard solutions into 10mL volumetric flasks, and dilute to the mark with high-purity water to obtain 200, 400, 600, and 800 mL of mannose and glucose respectively. , 1000mg/L mixed standard sample. Accurately inject 20uL samples under the above chromatographic conditions, obtain the regression equation between the chromatographic peak area and the standard substance mass concentration, and draw the standard curve.
  • zymosan the content of dextran + the content of mannan oligosaccharide
  • nucleic acid content total phosphorus ⁇ 340/32.
  • the specific operation is: digest the phosphorus in the nucleic acid of the yeast hydrolyzate to generate water-soluble inorganic phosphorus, react with ammonium molybdate to generate ammonium phosphomolybdate, and use a reducing agent to generate molybdenum blue under acidic conditions. It is directly proportional to the content of P 2 O 5 and complies with Lambert-Beer's law. The absorbance at 700nm is measured with a spectrophotometer.
  • the protein content, zymosan content, water content and nucleic acid content of the prepared yeast protein were measured according to the same method as in Example 1, and the results are shown in Table 2.
  • the protein content, zymosan content, water content and nucleic acid content of the prepared yeast protein were measured according to the same method as in Example 1, and the results are shown in Table 2.
  • the protein content, zymosan content, water content and nucleic acid content of the prepared yeast protein were measured according to the same method as in Example 1, and the results are shown in Table 2.
  • Purify the water through a reverse osmosis membrane take 1L of water and heat the water to 70°C, add 50g of yeast protein prepared in Example 1, 151g of corn syrup solids, 93g of maltodextrin and 26g of sucrose, then add 40g of coconut oil, 24g of cane Moss oil, 11g corn oil and 4.8g soybean lecithin, homogenize the mixture by injecting steam at 150°C, cool it down to 75°C, add 0.8g minerals and 1.5g water-soluble vitamins, then sterilize it Packed in a container to obtain a beverage for patients with renal dysfunction, the energy density of the beverage is 200Kcal/100mL.
  • Formula composition 20g of yeast protein prepared in Example 1, 5g of oat flour, 10g of corn flour, 15g of red date powder, 5g of red bean powder, 5g of pueraria powder, 10g of pumpkin powder and 15g of chia seeds;
  • Yeast protein was prepared according to the method in patent CN109198156.
  • the raw materials Saccharomyces cerevisiae powder, soybean protein isolate, the yeast protein prepared in Example 1 and the yeast protein prepared in Comparative Example 1 were respectively subjected to scanning electron microscope SEM tests in the above-mentioned embodiment 1.
  • the raw materials Saccharomyces cerevisiae powder, soybean protein isolate and The scanning electron micrograph of the yeast protein prepared in Example 1 is shown in Figure 5-7
  • the scanning electron micrograph of the yeast protein prepared in Comparative Example 1 is shown in Figure 8
  • the scanning electron micrograph of soybean protein isolate is shown in Figure 9.
  • Example The scanning electron micrograph of raw material yeast powder in 1 is shown in Figure 10.
  • the yeast protein produced in Example 1 is spherical or ellipsoidal, similar to the structure of yeast cell powder, and the protein is wrapped in the cell wall; the soybean protein isolate is an irregular sphere (soybean protein) because the protein is exposed.
  • the composition is mainly globulin); in comparative example 1, the yeast protein was homogenized, although some of them were ellipsoidal, similar to intact yeast cells, but due to the homogeneous wall breaking effect, some proteins were released due to wall breaking.
  • comparative example 1 makes yeast protein (YPC)
  • comparative example 1 makes the digestion and absorption of yeast protein (YPT)
  • soybean protein isolate (SPI) and whey protein (WPC)
  • method is as follows:
  • Digestion conditions (pH profile, digestion time) were optimized to simulate different regions of the GI tract in vivo by introducing small intestinal suspension in dialysis tubing to gradually remove digested small molecules such as amino acids from the upper GI matrix, all tests were performed 3 times .
  • NPN non-protein nitrogen
  • X1 is the nitrogen content of TCA precipitated protein, %
  • X2 is the total nitrogen content in the dialysate, %
  • X is the total nitrogen content of a sample collected, %.
  • yeast protein (YPC) prepared in Example 1 of the present invention was subjected to a satiety test as follows:
  • test meal (5 volunteers received meal 1, 5 volunteers received meal 2, and 5 volunteers received meal 3, as shown in Table 2) was eaten at 10 o'clock in the morning, and it took about 15 minutes.
  • the amino acid composition of the yeast protein (YPC) obtained in Example 1 and the yeast protein (YPT) obtained in Comparative Example 1 was determined with reference to the method of GB 5009.124-2016 "Determination of Amino Acids in Food Safety National Standards”. Detect 2 times and calculate the average value. Based on the amino acid scoring model proposed by FAO/WHO in 1973 and the whole egg protein model proposed by the Chinese Institute of Preventive Medicine Science Nutrition and Food Hygiene, YPC and YPT were compared, and the amino acid score (AAS) and chemical score (CS) were calculated according to the formula ( 1), (2) obtained.
  • AAS amino acid score
  • CS chemical score
  • AAS amino acid quality of test sample / (content of the same amino acid in the FAO/WHO scoring standard model) (1)
  • both the yeast protein YPC produced in Example 1 and the yeast protein YPT produced in Comparative Example 1 contain 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body and 2 kinds of semi-essential amino acids.
  • Amino acids have a complete range of amino acids and belong to complete proteins.
  • the total amount of essential amino acids should reach more than 40% of the total amount of amino acids, and the ratio of the total amount of essential amino acids to the total amount of non-essential amino acids should be above 0.6.
  • the amino acid composition of a certain protein is close to the ideal model of FAO/WHO, the higher the ratio, the higher the nutritional value of the protein.
  • the amino acid composition of YPC and YPT is close to the ideal model, and the ratio of essential amino acids to non-essential amino acids reaches 1.03, indicating that the yeast protein obtained in Example 1 is equivalent to the nutritional value of the yeast protein obtained in Comparative Example 1.
  • the outer layer of the yeast protein of the present invention is wrapped with zymosan, which is spherical or ellipsoidal, and the protein content in the yeast protein is more than 70%, and the zymosan content is 5-30%; its gastric digestibility is significantly lower than that of soybean protein isolate And whey protein, the feeling of fullness after eating is stronger than that of whey protein, which has the characteristics of slow digestion and is a slow digestion protein.
  • the yeast protein of the present invention also contains 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body and 2 kinds of semi-essential amino acids. The amino acids are complete and belong to complete protein. It can be used as a slowly digesting protein in the preparation of compositions intended for enteral administration to mammals in order to regulate postprandial plasma amino acid levels.

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Abstract

本发明涉及医药技术领域，具体涉及一种酵母蛋白、其组合物及其制备方法和应用。本发明酵母蛋白外层包裹有酵母多糖，呈圆球或椭圆球状，按干基重量百分数计，所述酵母蛋白的蛋白质含量为70％以上，酵母多糖含量为5-30％。本发明酵母蛋白的胃消化率明显低于大豆分离蛋白和乳清蛋白，食后饱腹感强于乳清蛋白，具有缓慢消化特点，是一种缓慢消化蛋白质。本发明酵母蛋白还含有18种氨基酸，包括人体必需的8种氨基酸和2种半必需氨基酸，氨基酸种类齐全，属于完全蛋白质。可作为缓慢消化蛋白用于制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物。

Description

一种酵母蛋白、其组合物及其制备方法和应用 技术领域
本发明涉及医药技术领域，具体涉及一种酵母蛋白、其组合物及其制备方法和应用。
背景技术
蛋白质是生命活动中不可或缺的一类物质，是构成细胞的基本有机物。人体必须通过不断的摄入蛋白质来维持机体的蛋白质更新。食入的蛋白质在体内经过消化被水解成氨基酸被吸收后，合成人体所需蛋白质，同时新的蛋白质又在不断代谢与分解，时刻处于动态平衡中。随着现代社会的发展，人类生活需求越来越多样化。为了追求更加健康的生活方式，为了满足不同职业、不同年龄、不同需求的人群，一种长时间维持机体蛋白质平衡的食品正在成为被关注的焦点。慢消化蛋白质作为此类蛋白质有着增加食后蛋白质获得、减轻某些器官或某些酶代谢超负荷、限制每日食物摄入量、提高组织再生、弥补氨基酸代谢中的某些机能障碍等功效。寻找一种具有慢消化功能的蛋白质已然刻不容缓。
中国专利CN107802001A提供了一种蛋白肽—慢消化淀粉颗粒的制备方法，通过对大米淀粉、蛋白肽和水进行混合后均质，获得蛋白肽—慢消化淀粉复合物，复合物喷雾干燥得到蛋白肽—慢消化淀粉颗粒。
欧洲专利WO1997005785A1描述了一种用于新生儿食品的组合物，它含有缓慢消化的蛋白质，其中包含消化速度天然较慢的酪蛋白，为了使消化速度减慢，已预先将所述蛋白质变性。
酵母蛋白是存在于天然酵母中的一种优质完全蛋白。酵母蛋白含有完整的氨基酸群，包括人体必需的8种氨基酸，特别是在谷物蛋白中含量较少的赖氨酸，在酵母中含量较高。此外，酵母中的氨基酸比例接近联合国粮农组织(FAO)推荐的理想氨基酸组成值，故其营养价值较高。目前，酵母蛋白主要应用于食品和饲料领域。
发明内容
本发明要解决的技术问题：现有技术缺乏一种可缓慢消化的酵母蛋白。
针对现有技术存在的不足，本发明的目的之一是提供一种酵母蛋白，其外层包裹有酵母多糖，呈圆球或椭圆球状，按酵母蛋白干基重量为100％计，蛋白含量为70％以上，酵母多糖含量为5-30％，且胃消化率明显低于大豆分离蛋白和乳清蛋白；本发明的目的之二是提供上述酵母的制备方法；本发明的目的之三是提供一种上述酵母的组合物；本发明的目的之四是提供上述酵母蛋白及其组合物作为慢消化蛋白的应用，可用于制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物。
本发明的技术方案：
本发明提供一种酵母蛋白，其外层包裹有酵母多糖，呈圆球或椭圆球状，按酵母蛋白干基重量为100％计，所述酵母蛋白的蛋白质含量为70％以上，酵母多糖含量为5-30％。
优选的是，所述蛋白质含有异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、酪氨酸、苏氨酸、半胱氨酸、色氨酸、缬氨酸、天冬氨酸、精氨酸、谷氨酸、甘氨酸、组氨酸、丙氨酸、丝氨酸和脯氨酸。
优选的是，按酵母蛋白重量计，所述异亮氨酸的含量为60mg/g以上，所述亮氨酸的含量为90mg/g以上，所述赖氨酸的含量为96mg/g以上，所述蛋氨酸的含量为25mg/g以上，所述苯丙氨酸的含量为49mg/g以上，所述酪氨酸的含量为49mg/g以上，所述苏氨酸的含量为50mg/g以上，所述半胱氨酸的含量为14mg/g以上，所述色氨酸的含量为13mg/g以上，所述缬氨酸的含量为55mg/g以上，所述天冬氨酸的含量为111mg/g以上，所述精氨酸的含量为53mg/g以上，所述谷氨酸的含量为109mg/g以上，所述甘氨酸的含量47mg/g以上，所述组氨酸的含量为30mg/g以上，所述丙氨酸的含量为59mg/g以上，所述丝氨酸的含量为52mg/g以上和所述脯氨酸的含量为27mg/g以上。
本发明还提供一种上述酵母蛋白的制备方法，包括如下步骤：
(1)向酵母中加入酶进行酶解；
(2)将步骤(1)得到酶解液进行热提取，离心取重相得到酵母蛋白。
优选的是，上述制备方法中，步骤(1)中所述酶选自α-甘露聚糖酶和/或β-葡聚糖酶；优选地，所述酶的加入量为酵母含量的0.05-0.5wt％，优选 为0.1-0.3wt％；进一步优选地，所述酶解温度为40-70℃，优选为50-60℃，更进一步优选地，所述酶解时间为8-24h，优选为14-18h。
优选的是，上述制备方法中，步骤(1)中将酵母配制成质量浓度为5％-15％的溶液，优选为8-12％的溶液，优选地，所述酵母为啤酒酵母或酿酒酵母。
优选的是，上述制备方法中，步骤(2)所述热提取pH为7.0-8.0,优选为7.5-7.7，优选地，所述热提取温度为70-90℃，优选为75-80℃，进一步优选地，所述热提取时间为1-2h。
优选的是，上述制备方法中，还包括将所述酵母蛋白进行干燥步骤：将酵母蛋白配制成质量浓度为5-20％的分散液，然后进行干燥得到，优选地，所述分散液的质量浓度为10-15％。
本发明还提供一种上述制备方法制得的酵母蛋白。
本发明还提供一种酵母蛋白组合物，其至少包含上述酵母蛋白。
优选的是，所述酵母蛋白组合物还包括选自碳水化合物、脂类物质和游离氨基酸中的一种或两种以上；优选地，所述碳水化合物为玉米糖浆、麦芽糊精、蔗糖、燕麦粉、玉米粉、红枣粉、红豆粉、葛根粉、南瓜粉、奇亚籽和乳糖中的一种或两种以上；进一步优选地，所述脂类物质为椰子油、芸苔油、玉米油和大豆卵磷脂中的一种或两种以上；更进一步优选地，所述游离氨基酸为精氨酸，L-胱氨酸，L-谷氨酰胺，L-甘氨酸，L-组氨酸，L-异亮氨酸，L-亮氨酸，L-赖氨酸，L-甲硫氨酸，L-脯氨酸，L-色氨酸，L-酪氨酸和L-缬氨酸中的一种或两种以上。
本发明还提供上述酵母蛋白或上述酵母蛋白组合物在制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物的用途。
优选的是，所述酵母蛋白或酵母蛋白组合物用于制备增加食后蛋白质获得的组合物。
优选的是，所述酵母蛋白或酵母蛋白组合物用于制备减轻某些器官和/或某些酶代谢超负荷的组合物。
优选的是，所述酵母蛋白或酵母蛋白组合物用于制备限制每日食物摄入量的组合物。
优选的是，所述酵母蛋白或酵母蛋白组合物用于制备弥补氨基酸代谢中的某些功能障碍的组合物。
优选的是，所述酵母蛋白或酵母蛋白组合物用于制备提高组织再生的组合物。
本发明还提供一种用于肾功能障碍患者的食品，以重量百分比计，其包含如下组分：上述酵母蛋白1-10％，碳水化合物20-30％和脂类化合物5-15％，其余为水。
本发明还提供一种代餐粉，以重量份计，其包含如下组分：上述酵母蛋白5-20份，燕麦粉5-20份，玉米粉5-25份，红枣粉5-20份，红豆粉5-10份，葛根粉5-10份，南瓜粉5-10份和奇亚籽10-30份。
本发明还提供一种用于苯丙酮尿症患者的食品，以重量百分比计，其包含如下组分：上述酵母蛋白1-5％，游离氨基酸1-5％，碳水化合物10-20％和脂类化合物1-5％，其余为水。
本发明的有益效果：
本发明采用酶解后热提的工艺，使得酵母蛋白仍然具有酵母细胞的结构，蛋白外面包裹着一层酵母多糖，该酵母多糖的存在会阻碍体内消化酶的攻击点位，使得蛋白的消化变缓；同时热提取可以脱除酵母中的核酸，降低了酵母蛋白中核酸含量。
本发明酵母蛋白外层包裹有酵母多糖，呈圆球或椭圆球状，酵母蛋白中蛋白含量为70％以上，酵母多糖含量为5-30％；其胃消化率明显低于大豆分离蛋白和乳清蛋白，食后饱腹感强于乳清蛋白，具有缓慢消化特点，是一种缓慢消化蛋白质。本发明酵母蛋白还含有18种氨基酸，包括人体必需的8种氨基酸和2种半必需氨基酸，氨基酸种类齐全，属于完全蛋白质。可作为缓慢消化蛋白用于制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物。
附图说明
图1为不同考察时间点实施例1制得酵母蛋白、对比例1制得酵母蛋白、大豆分离蛋白和乳清蛋白的消化或吸收的百分比；
图2为实验例2饱腹试验的感到饥饿曲线；
图3为实验例2饱腹试验的饥饿曲线；
图4为实验例2饱腹试验的饱腹感曲线；
图5为实施例1制得酵母蛋白的扫描电镜图，放大倍数为1000倍；
图6为实施例1制得酵母蛋白的扫描电镜图，放大倍数为2000倍；
图7为实施例1制得酵母蛋白的扫描电镜图，放大倍数为10000倍；
图8为对比例1制得酵母蛋白的扫描电镜图，放大倍数为3000倍；
图9为大豆分离蛋白扫描电镜图，放大倍数为300倍；
图10为实施例1中原料酿酒酵母粉扫描电镜图，放大倍数为2000倍。
图中标记说明如下：YPC-实施例1制得酵母蛋白，YPT-对比例1制得酵母蛋白，WPC-乳清蛋白，SPI-大豆分离蛋白。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚，下面将对本发明的技术方案进行详细的描述。显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式，都属于本发明所保护的范围。
本发明提供一种酵母蛋白，其外层包裹有酵母多糖，呈圆球或椭圆球状，按酵母蛋白干基重量为100％计，所述酵母蛋白的蛋白质含量为70％以上，酵母多糖含量为5-30％。本发明酵母蛋白仍然具有酵母细胞的结构，蛋白外面包裹着一层酵母多糖，该酵母多糖的存在会阻碍体内消化酶的攻击点位，使得蛋白的消化变缓。该酵母蛋白胃消化率明显低于大豆分离蛋白和乳清蛋白，食后饱腹感强于乳清蛋白，具有缓慢消化特点，是一种慢消化蛋白质。
其中，所述蛋白质含有异亮氨酸(IIe)、亮氨酸(Leu)、赖氨酸(Lys)、蛋氨酸(Met)、苯丙氨酸(Phe)、酪氨酸(Tyr)、苏氨酸(Thr)、半胱氨酸(Cys)、色氨酸(Trp)、缬氨酸(Val)、天冬氨酸(Asp)、精氨酸(Arg)、谷氨酸(Glu)、甘氨酸(Gly)、组氨酸(His)、丙氨酸(Ala)、丝氨酸(Ser)和脯氨酸(Pro)，优选地，按酵母蛋白重量计，所述异亮氨酸的含 量为60mg/g以上、所述亮氨酸的含量为90mg/g以上、所述赖氨酸的含量为96mg/g以上、所述蛋氨酸的含量为25mg/g以上、所述苯丙氨酸的含量为49mg/g以上、所述酪氨酸的含量为49mg/g以上、所述苏氨酸的含量为50mg/g以上、所述半胱氨酸的含量为14mg/g以上、所述色氨酸的含量为13mg/g以上、所述缬氨酸的含量为55mg/g以上、所述天冬氨酸的含量为111mg/g以上、所述精氨酸的含量为53mg/g以上、所述谷氨酸的含量为109mg/g以上、所述甘氨酸的含量47mg/g以上、所述组氨酸的含量为30mg/g以上、所述丙氨酸的含量为59mg/g以上、所述丝氨酸的含量为52mg/g以上和所述脯氨酸的含量为27mg/g以上。
本发明还提供上述酵母蛋白的制备方法，包括如下步骤：
(1)向酵母中加入酶进行酶解；
(2)将步骤(1)得到酶解液进行热提取，离心取重相得到酵母蛋白。
其中，步骤(1)所述酶选自α-甘露聚糖酶和/或β-葡聚糖酶；所述酶的加入量为酵母含量的0.05-0.5wt％，优选为0.1-0.3wt％；所述酶解温度为40-70℃，优选为50-60℃；所述酶解时间为8-24h，优选为14-18h。
步骤(1)酵母酶解前还包括将酵母配制成质量浓度为5％-15％的溶液，优选为8-12％；所述酵母为啤酒酵母或酿酒酵母。
步骤(2)所述热提取pH为7.0-8.0，优选为7.5-7.7；优选地，所述热提取温度为70-90℃，优选为75-80℃；进一步优选地，所述热提取时间为1-2h。
上述酵母蛋白制备方法还包括将所述酵母蛋白进行干燥步骤：将酵母蛋白配制成质量浓度为5-20％的分散液，然后进行干燥得到，优选地，所述分散液的质量浓度为10-15％。
本发明还提供一种酵母蛋白，其由上述制备方法制得。
本发明还提供一种酵母蛋白组合物，其至少包含上述酵母蛋白。
其中，所述酵母蛋白组合物还包括选自碳水化合物、脂类物质和游离氨基酸中的一种或两种以上；所述碳水化合物为玉米糖浆、麦芽糊精、蔗糖、燕麦粉、玉米粉、红枣粉、红豆粉、葛根粉、南瓜粉、奇亚籽和乳糖中的一种或两种以上；所述脂类物质为椰子油、芸苔油、玉米油和大豆卵磷脂中的 一种或两种以上；所述游离氨基酸为精氨酸，L-胱氨酸，L-谷氨酰胺，L-甘氨酸，L-组氨酸，L-异亮氨酸，L-亮氨酸，L-赖氨酸，L-甲硫氨酸，L-脯氨酸，L-色氨酸，L-酪氨酸和L-缬氨酸中的一种或两种以上。
本发明还提供上述酵母蛋白或酵母蛋白组合物在制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物的用途。以便
1)增加食后蛋白质获得，和/或
2)避免某些器官和/或某些酶代谢超负荷，和/或
3)凭借这些蛋白质的饱足效应限制日食物摄入量，和/或
4)弥补氨基酸代谢中的某些机能障碍，更具体地说是弥补酶不足，和/或
5)提高组织再生。
本发明酵母蛋白作为一种缓慢消化蛋白质，可避免某些器官和/或某些酶代谢超负荷。在食用含有各种含氮化合物(蛋白质、肽、氨基酸)的膳食之后，肝通过分解来自所述膳食的部分氨基酸试图将氨基酸浓度保持在生理限度内。膳食氨基酸的适度达到能够降低呈现病症的器官的过度活动并因此使其能避免过度工作。肾异常患者需要严格控制蛋白质的摄入，通常情况下需接受低蛋白膳食，以此降低含氮废物的产生，而缓慢消化蛋白质的摄入对肾异常患者具有降低随后应由肾排除的氮的产量、较长时间地分配这种产量及增加这种蛋白质的饱腹作用，以便确保这种膳食更好的容忍性的功效。
对某些消化酶不足的人群，比如在胰蛋白酶不足时，本发明酵母蛋白的摄入能够有利于改善消化过程。这种益处是通过降低由胰腺该蛋白水解酶待水解的底物量并以此获得更好的酶/底物比得以保证的。
在氨基酸代谢中存在机能障碍并且更具体地说在这些氨基酸降解路径中存在酶不足的疾病(例如苯丙氨酸血症和苯丙酮酸尿、高酪氨酸血症、组氨酸血症、高胱氨酸尿、与支链氨基酸有关的氨基酸病)中，这些氨基酸或它们的一种降解产物积累将产生神经和临床综合症。为了避免这种积累，开处方进行膳食治疗。它由不含-或者含有非常少量的-引起该疾病所牵涉的氨基酸的膳食组成。为这些人群开发的特定产品或者含有游离氨基酸，或者含有高度水解的蛋白质。然而，这些混合物没有令人愉快的味道。而且，为了避 免产品高渗透性带来的腹泻，消费者应以少量膳食的形式摄入这些产品。本发明酵母蛋白既具有缓慢消化速度又具有少量牵涉氨基酸的蛋白质使其能够改善膳食的味道并因此提高其耐受性，从而限制了腹泻的危险性，避免了血浆中氨基酸波动，并且增加了食后蛋白质获得。
本发明酵母蛋白作为一种慢消化蛋白质，还能想到将其应用于老年人，与年轻对象相比，在老年人中，体蛋白量有所降低，对自主性、耐攻击性(疾病、不同逆境)和受攻击后康复能力的影响会降低，缓慢消化蛋白质可通过缓慢消化不断给予身体提供蛋白质的供给。而且，老化伴随着肾活力降低。因此通过更好地保存蛋白量，所述缓慢消化的蛋白质使其能避免肾的超负荷。
本发明还提供一种用于肾功能障碍患者的食品，以重量百分比计，其包含上述酵母蛋白1-10％，碳水化合物20-30％和脂类化合物5-15％，其余为水。
本发明还提供一种代餐粉，以重量份计，其包含如下组分：上述酵母蛋白5-20份，燕麦粉5-20份，玉米粉5-25份，红枣粉5-20份，红豆粉5-10份，葛根粉5-10份，南瓜粉5-10份和奇亚籽10-30份。
本发明还提供一种用于苯丙酮尿症患者的食品，以重量百分比计，其包含上述酵母蛋白1-5％，游离氨基酸1-5％，碳水化合物10-20％和脂类化合物1-5％，其余为水。
下面将通过具体的实施例和试验例进一步说明本发明的有益效果。
本发明实施例中所用的试剂和仪器信息如表1所示：
表1 试剂和仪器信息
试剂 纯度或型号 出售厂家
β-葡聚糖酶 酶活300U 安琪酵母酵母股份有限公司
α-甘露聚糖酶 酶活3万U 东恒华道生物科技有限公司
酿酒酵母粉 F55，97％ 安琪酵母股份有限公司
玉米糖浆固体 99％ 济南圣和化工有限公司
麦芽糊精 99％ 山东西王食品有限公司
蔗糖 99％ 四川力甜实业有限公司
椰子油 99％ 郑州食全食美商贸有限公司
芸苔油 99％ 郑州食全食美商贸有限公司
玉米油 99％ 山东西王食品有限公司
大豆卵磷脂 98％ 西安展迅生物科技有限公司
燕麦粉 98％ 兴化市峰禾食品有限公司
玉米粉 98％ 兴化市峰禾食品有限公司
红枣粉 98％ 兴化市峰禾食品有限公司
红豆粉 98％ 兴化市峰禾食品有限公司
南瓜粉 98％ 兴化市峰禾食品有限公司
奇亚籽 99％ 陕西博林生物技术有限公司
乳糖 99％ 山东巨荣生物工程有限公司
大豆分离蛋白 90％ 益海嘉里集团
乳清蛋白 80％ 哥兰比亚集团
精氨酸 99％ 河北利华生物科技有限公司
L-胱氨酸 99％ 河北利华生物科技有限公司
L-谷氨酰胺 99％ 河北利华生物科技有限公司
L-甘氨酸 99％ 河北利华生物科技有限公司
L-组氨酸 99％ 河北利华生物科技有限公司
L-异亮氨酸 99％ 河北利华生物科技有限公司
L-亮氨酸 99％ 河北利华生物科技有限公司
L-赖氨酸 99％ 河北利华生物科技有限公司
L-甲硫氨酸 99％ 河北利华生物科技有限公司
L-脯氨酸 99％ 河北利华生物科技有限公司
L-色氨酸 99％ 河北利华生物科技有限公司
L-酪氨酸 99％ 河北利华生物科技有限公司
L-缬氨酸 99％ 河北利华生物科技有限公司
脂溶性维生素   新和成股份有限公司
水溶性维生素   新和成股份有限公司
实施例1
将酿酒酵母粉10kg加入纯净水配制成溶液200kg，加稀盐酸调节pH5.0，调节温度为40℃，加入5gα-甘露聚糖酶酶解24h；用氢氧化钠调pH7.0，升温至70℃，保温1h；降温至50℃，5000rpm离心20min，将上层液去除，然后将下层固体配制成5％质量浓度的分散液，采用喷雾干燥得到酵母蛋白产品。
采用凯式定氮法测定实施例制备的酵母蛋白中蛋白质的含量，测定结果见表2。
然后按如下方法测定所制备的酵母蛋白的水分、酵母多糖和核酸含量。测定结果见表2。
1.酵母多糖的测定方法
采用液相色谱法测定酵母多糖含量：
①样品处理：准确称取400mg(精确至0.1mg)样品放入一个20mL的耐热玻璃制的带螺帽的小试管中，加入6.0mL盐酸(37％)，小心的将小瓶盖紧后用旋涡混合器混合，得到均一的悬浮液。将小瓶放入30℃水浴中处理45min，每15min用旋涡混合器振荡混合一次。然后将悬浮物定量的转移到200mL杜氏瓶中，用约100mL～120mL的水，分几次洗涤小试管，洗涤液并入杜氏瓶中。将杜氏瓶放入高压灭菌锅，121℃下处理60min。取出后冷却，用氢氧化钠溶液将溶液调PH到6～7，然后定容至200mL。使用0.45微米孔径的醋酸纤维素膜过滤备用。同时准确称取葡聚糖对照品200mg，按样品处理方法进行同样的处理。
②色谱条件：采用纯水做为流动相，流速为0.5mL/min，柱温80℃，待仪器基线平稳后再进样。
③标准曲线的绘制：分别吸取甘露糖和葡萄糖标液1、2、3、4、5mL到10mL容量瓶中，用高纯水定容到刻度，得到甘露糖、葡萄糖各为200、400、600、800、1000mg/L的混合标样。在上述色谱条件下准确进样20uL，得到色谱峰面积和标准物质量浓度之间的回归方程，绘制标准曲线。
④样品及对照品的测定：在同样的色谱条件下，将处理好的样品、甘露糖和葡聚糖对照品分别注入色谱仪中，记录各色谱峰的保留时间和峰面积。用糖标样色谱峰的保留时间定性，用糖标样色谱峰的峰面积来定量。
⑤葡聚糖或甘露寡糖的含量按下式计算：
Figure PCTCN2022133213-appb-000001
Figure PCTCN2022133213-appb-000002
酵母多糖的含量＝葡聚糖的含量+甘露寡糖的含量
式中：
X---样品中葡聚糖或甘露寡糖的含量，％；
A 1---根据样品溶液的峰面积，在标准曲线上查得的样品溶液的葡萄糖或甘露糖的含量，mg/L；
A 2---根据葡聚糖对照品溶液的峰面积，在标准曲线上查得的样品溶液的葡萄糖的含量，mg/L；
m1---称取样品的质量，g；
m2---称取葡聚糖对照品的质量，g；
0.2---样品或葡聚糖对照品处理后定容的体积，L；
0.9---将葡萄糖或甘露糖换算成葡聚糖或甘露寡糖的系数；
F---样品酸水解中葡萄糖和甘露糖被破坏造成结果偏低的经验补偿系数；
P---葡聚糖对照品的纯度(依据试剂厂家提供的检测报告)；
W---葡聚糖对照品的水分(依据试剂厂家提供的检测报告)。
2.核酸含量测定方法
按GB/T 6437《饲料中总磷的测定分光广度阀》测定总磷，按下式计算：核酸含量＝总磷×340/32。具体操作为：将酵母水解物核酸中的磷经消化后生成溶于水的无机磷，与钼酸铵反应生成磷钼酸铵，在酸性条件下，用还原剂生成钼兰，其颜色的深浅与P 2O 5的含量成正比，符合朗伯比尔定律，以分光光度计测定在700nm处吸光度。
3.水分测定方法
采用国家标准GB/T 23530-2009中6.2的方法，取一定质量的样品，在103℃下烘干4小时至恒重，称重计算水分的含量。
实施例2
将酿酒酵母粉30kg加入纯净水配制成溶液200kg，加稀盐酸调节pH5.0，调节温度为50℃，加入30gβ-葡聚糖酶酶解18h；用氢氧化钠调pH7.5，升温至80℃，保温2h；降温至50℃，5000rpm离心20min，将上层液去除，然后将下层固体配制成10％质量浓度的分散液，采用喷雾干燥得到酵母蛋白产品。
按照实施例1相同的方法测定所制备酵母蛋白的蛋白质含量、酵母多糖含量、水分和核酸含量，结果见表2。
实施例3
将酿酒酵母粉16kg加入纯净水配制成溶液200kg，加稀盐酸调节pH5.0，调节温度为60℃，加入24gα-甘露聚糖酶和24gβ-葡聚糖酶酶解14h；用氢氧化钠调pH7.7，升温至75℃，保温2h；降温至50℃，5000rpm离心20min，将上层液去除，然后将下层固体配制成15％质量浓度的分散液，采用喷雾干燥得到酵母蛋白产品。
按照实施例1相同的方法测定所制备酵母蛋白的蛋白质含量、酵母多糖含量、水分和核酸含量，结果见表2。
实施例4
将酿酒酵母粉24kg加入纯净水配制成溶液200kg，加稀盐酸调节pH5.0，调节温度为70℃，加入120gα-甘露聚糖酶酶解8h；用氢氧化钠调pH7.7，升温至90℃，保温1.5h；降温至50℃，5000rpm离心20min，将上层液去除，然后将下层固体配制成20％质量浓度的分散液，采用喷雾干燥得到酵母蛋白产品。
按照实施例1相同的方法测定所制备酵母蛋白的蛋白质含量、酵母多糖含量、水分和核酸含量，结果见表2。
实施例5
通过反渗透膜将水净化，取1L水并将水加热到70℃，加入50g实施例1制备的酵母蛋白、151g玉米糖浆固体、93g麦芽糊精和26g蔗糖，然后加入40g椰子油、24g芸苔油、11g玉米油和4.8g大豆卵磷脂，通过注射蒸汽在150℃下将该混合物均质，将其冷却到75℃，加入0.8g矿物质和1.5g水溶性维生素，后将其无菌包装在容器中，得到用于肾功能障碍患者的饮料，该饮料的能量密度为200Kcal/100mL。
实施例6
配方组成：20g实施例1制备的酵母蛋白、5g燕麦粉、10g玉米粉、15g红枣粉、5g红豆粉、葛根粉5g、南瓜粉10g和奇亚籽15g；
将上述配方组成筛分之后直接包装，得到代餐粉。
实施例7
通过反渗透膜将水净化，将1L水加热到70℃，加入17g实施例1制备的酵母蛋白，1g精氨酸，1gL-胱氨酸，1gL-谷氨酰胺，1gL-甘氨酸，1gL-组氨酸，1.5gL-异亮氨酸，2gL-亮氨酸，2gL-赖氨酸，1gL-甲硫氨酸，1gL-脯氨酸，1gL-色氨酸，2gL-酪氨酸和.5gL-缬氨酸，加入130g乳糖，然后加入24g芸苔油、16g玉米油、0.5大豆卵磷脂和0.5g脂溶性维生素，通过注射蒸汽在80℃下将该混合物加热5分钟，将其冷却到60℃，加入0.8g矿物质和1.5g水溶性维生素，分2个阶段均质，先在10mPa然后在7mPa将其均质，最后将其喷雾干燥成含水量为4％的用于苯丙酮尿症患者的食品。
对比例1
按照专利CN109198156中的方法制备酵母蛋白。
将酿酒酵母粉10kg加入纯净水配制成溶液200kg，加稀盐酸调节pH5.0，调节温度为40℃，加入5gα-甘露聚糖酶酶解24h；5000rpm离心20min，将上层液去除，然后沉淀用60kg水分散，用氢氧化钠调pH7.0，将上述液体在800bar压力下，均质6次，均质流量为1m 3/h，将粗蛋白冷冻干燥得到酵母蛋白产品。
表2 不同酵母蛋白的组分含量测定结果
  蛋白质含量，％ 酵母多糖含量，％ 水分，％ 核酸含量，％
实施例1 70.6 21.8 3.55 0.2
实施例2 73.3 19.6 3.02 0.3
实施例3 81.6 7.3 3.42 0.1
实施例4 77.1 16.5 3.53 0.1
对比例1 70.7 23.1 2.98 0.3
将上述实施例1和对比例1制备的酵母蛋白进行表征：
1.扫描电镜SEM图
将上述实施例1中原料酿酒酵母粉，大豆分离蛋白，实施例1制备的酵母蛋白和对比例1制备的酵母蛋白分别进行扫描电镜SEM测试，实施例1中原料酿酒酵母粉，大豆分离蛋白和实施例1制备的酵母蛋白的扫描电镜图如图5-7所示，对比例1制备的酵母蛋白的扫描电镜图如图8所示，大豆分离蛋白扫描电镜图如图9所示，实施例1中原料酵母粉扫描电镜图如图10所示。
由图5-10可知，实施例1制得酵母蛋白为圆球状或椭圆球状，和酵母细胞粉的结构类似，蛋白质包裹于细胞壁内；大豆分离蛋白由于蛋白裸露在外，呈不规则球体(大豆蛋白的组成主要是球蛋白)；对比例1酵母蛋白经均质处理，虽有部分是椭圆球状，与完整的酵母细胞类似，但由于均质破壁作用，有部分蛋白因破壁释放出来。
实验例1
采用体外消化模拟方法，比较实施例1制得酵母蛋白(YPC)、对比例1制得酵母蛋白(YPT)、大豆分离蛋白(SPI)和乳清蛋白(WPC)的消化吸收，方法如下：
1)胃相(进食状态)：在37℃下消化2h，同时通过搅拌混合，按S形曲线降低pH；通过测量血红蛋白(参考蛋白)经三氯乙酸(TCA)消化后的可溶性产物在280nm处的吸光度，提供标准化胃蛋白酶活性；加入磷脂酰胆碱、SHIME营养培养基、氯化钠和氯化钾。
2)小肠期(进食状态)：在37℃下消化3h，同时通过搅拌混合，pH增加至7.4；所添加的胰酶为动物胰腺提取物，所添加的胆汁盐为0.01mol/L牛胆汁提取物(就牛磺酸和甘氨胆酸盐而言，牛胆汁比猪胆汁更接近于人胆汁)；此外，在消化过程中，稀释胆汁盐以模拟十二指肠、空肠和回肠中发生的情况。消化结束时使用纤维素膜的静态透析(截止值＝14kDa)用于模拟小肠水平的吸收过程。通过在透析管内引入小肠悬浮液，逐渐从胃肠上段基质中除去消化的氨基酸等小分子，优化消化条件(pH曲线、消化时间)以模拟体内胃肠道的不同区域，所有测试都进行3次。
3)通过定量非蛋白氮(NPN)测定法来确定蛋白水解程度。NPN可通过用TCA(三氯乙酸)处理样品来确定，其导致蛋白质沉淀，然后过滤。滤液中的蛋白质来自游离氨基酸和在消化蛋白质时形成的小肽(并且还可以用分光光度计选择性地检测)。通过对初始和TCA沉淀的样品的总凯氏定氮分析测定蛋白质含量，从而区分消化的和未消化的蛋白质组分。收集以下不同时点样品分析蛋白质的消化率或吸收率：(1)初始产品(ST0)；(2)胃消化末期(ST end)；(3)小肠消化30min后(SI 30)；(4)小肠消化末期(SI end)；(5)1h、2h、3h时透析混合物悬液(吸收的蛋白组分)。结果如图1所示。
消化率＝(X-X1)/X，
吸收率＝X2/X，
式中：X1为TCA沉淀蛋白的氮含量，％；
X2为透析液中的总氮含量，％；
X为收集的某份样品的总氮含量，％。
4)背景蛋白质含量的测定
在该试验中添加对照组，通过凯氏定氮法测定用于模拟上消化道的不同成分的背景蛋白质的含量，并进行校正。
实验结果如图1所示，由图1可知，WPC在小肠末端消化吸收水平显著高于YPC、YPT和SPI(P＜0.01)，但YPC、YPT和SPI的整体消化率无显著性差异(P＞0.05)；而4种蛋白原料吸收率两两比较，均无显著性差异(P＞0.05)。然而，不同的蛋白在胃腔内的消化率有所不同。与实施例1制得 酵母蛋白YPC(13.4％)和对比例1制得酵母蛋白YPT(15.6％)相比，乳清蛋白WPC(38.2％)和大豆分离蛋白SPI(25.1％)胃消化更明显，酵母蛋白的消化经胃肠消化明显较于乳清蛋白和大豆分离蛋白缓慢，与对比例1制得酵母蛋白YPT相比，实施例1制得酵母蛋白YPC消化更缓慢。
实验例2
将本发明实施例1制备的酵母蛋白(YPC)、对比例1制备的酵母蛋白(YPT)和乳清蛋白(WPC)按下述方法进行饱腹试验：
招募15名平均年龄为29±3岁，平均体重指数为22.3±1.7Kg/m 2的志愿者，进行2天试验，每天接受3种膳食之一。这些受试验者在进行试验前一天不进食任意酒精饮料，在下午8点钟之前吃少量晚饭，并禁食至开始本试验。在该试验中每天进食3顿：
1)少量且标准的早餐，由全面粉面包片、15g果酱和牛奶(150Kcal)组成。在早上7点45分食用，耗时10-15分钟。
2)试验膳食，(5名志愿者接受膳食1、5名志愿者接受膳食2、5名志愿者接受膳食3，如表2)在上午10点钟食用，耗时约15分钟。
3)以番茄酱面食为基础的膳食，在下午1点钟食用。
志愿者在上午10点钟到下午1点钟之间以间隔30分钟的视觉模拟刻度(10cm)记下他们的胃的饥饿、感到饥饿和饱胀的感觉。
在下午1点钟用餐时，自愿者直到吃饱，检查并称重摄入的面食和番茄酱的量。这些受试验者在笔记本上记下该研究当天剩余时间内食用的食品。使用McCance和Widdowson的食物组成表(1991)通过在午餐和该天剩余时间内食用的各种食物量可以估计摄入的Kcal数。
表2 蛋白膳食组合物(单位，g)
Figure PCTCN2022133213-appb-000003
Figure PCTCN2022133213-appb-000004
实验结果如图2所示，图2-4给出了胃“感到饥饿”、“饥饿”和“饱胀”曲线。实施例1制得酵母蛋白(YPC)与乳清浓缩蛋白(WPC)和对比例1制得酵母蛋白(YPT)的行为不同。食用以实施例1制得酵母蛋白为基础的膳食产生饥饿和食欲比较慢，并且就实施例1制得酵母蛋白而言胃饱胀的感觉持续较长。
在第一次食用乳清蛋白、对比例1制得酵母蛋白和实施例1制得酵母蛋白之后比较吃饭时和该天剩余时间的平均热量供应。如表3所示，由表3中的结果可知，当膳食为实施例1制得酵母蛋白(即膳食2)的情况下，这种供应降低。
这些结果显示出，与乳清蛋白和对比例1制得酵母蛋白相比，食用实施例1制得酵母蛋白的饱食感更强。
表3 热量供应(以Kcal计)
  膳食1 膳食2 膳食3
膳食 1528±650 1189±321 1320±362
一天剩余部分 933±273 731±262 824±325
膳食+一天剩余部分 2461±923 1920±583 2144±687
实验例3
参照GB 5009.124—2016《食品安全国家标准食品中氨基酸的测定》方法对实施例1制得酵母蛋白(YPC)和对比例1制得酵母蛋白(YPT)的氨基酸组成进行测定。检测2次求平均值。以FAO/WHO于1973年提出的氨基酸评分模式和中国预防医学科学营养与食品卫生研究所提出的全鸡蛋蛋白模式 为依据比较YPC和YPT，氨基酸评分(AAS)和化学评分(CS)按公式(1)、(2)求得。
AAS＝试验样品氨基酸质量/(FAO/WHO评分标准模式中同种氨基酸含量)   (1)
CS＝试验样品氨基酸含量/鸡蛋中同种氨基酸含量   (2)
表4 YPC和YPT的氨基酸组成、氨基酸评分和化学评分
Figure PCTCN2022133213-appb-000005
Figure PCTCN2022133213-appb-000006
实验结果如表4所示，由表4可以看出，实施例1制得酵母蛋白YPC和对比例1制得酵母蛋白YPT均含有18种氨基酸，包括人体必需的8种氨基酸和2种半必需氨基酸，氨基酸种类齐全，属于完全蛋白质。根据FAO/WHO提出的氨基酸模式，必需氨基酸总量应达到氨基酸总量的40％以上，必需氨基酸总量与非必需氨基酸总量的比值应在0.6以上。某种蛋白质的氨基酸组成与FAO/WHO理想模式接近的基础上，这个比值越高，说明蛋白营养价值越高。YPC和YPT的氨基酸组成与理想模式接近，且必需氨基酸与非必需氨基酸的比例达到1.03，说明实施例1制得酵母蛋白和对比例1制得酵母蛋白营养价值相当。
综上，本发明酵母蛋白外层包裹有酵母多糖，呈圆球或椭圆球状，酵母蛋白中蛋白含量为70％以上，酵母多糖含量为5-30％；其胃消化率明显低于大豆分离蛋白和乳清蛋白，食后饱腹感强于乳清蛋白，具有缓慢消化特点，是一种缓慢消化蛋白质。本发明酵母蛋白还含有18种氨基酸，包括人体必需的8种氨基酸和2种半必需氨基酸，氨基酸种类齐全，属于完全蛋白质。可作为缓慢消化蛋白用于制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物。
以上所述，仅是本发明实施的较佳实施例，并非对本发明做任何形式上的限制，凡在本发明的精神和原则之内所做的修改、等同替换和改进等，均需要包含在本发明的保护范围之内。

Claims (20)

  1. 一种酵母蛋白，其特征在于，其外层包裹有酵母多糖，呈圆球或椭圆球状，按酵母蛋白干基重量为100％计，所述酵母蛋白的蛋白质含量为70％以上，酵母多糖含量为5-30％。
  2. 根据权利要求1所述的酵母蛋白，其特征在于，所述蛋白质含有异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、酪氨酸、苏氨酸、半胱氨酸、色氨酸、缬氨酸、天冬氨酸、精氨酸、谷氨酸、甘氨酸、组氨酸、丙氨酸、丝氨酸和脯氨酸。
  3. 权利要求1或2所述的酵母蛋白，其特征在于，按酵母蛋白重量计，所述异亮氨酸的含量为60mg/g以上，所述亮氨酸的含量为90mg/g以上，所述赖氨酸的含量为96mg/g以上，所述蛋氨酸的含量为25mg/g以上，所述苯丙氨酸的含量为49mg/g以上，所述酪氨酸的含量为49mg/g以上，所述苏氨酸的含量为50mg/g以上，所述半胱氨酸的含量为14mg/g以上，所述色氨酸的含量为13mg/g以上，所述缬氨酸的含量为55mg/g以上，所述天冬氨酸的含量为111mg/g以上，所述精氨酸的含量为53mg/g以上，所述谷氨酸的含量为109mg/g以上，所述甘氨酸的含量47mg/g以上，所述组氨酸的含量为30mg/g以上，所述丙氨酸的含量为59mg/g以上，所述丝氨酸的含量为52mg/g以上和所述脯氨酸的含量为27mg/g以上。
  4. 权利要求1-3任一项所述酵母蛋白的制备方法，其特征在于，包括如下步骤：
    (1)向酵母中加入酶进行酶解；
    (2)将步骤(1)得到酶解液进行热提取，离心取重相得到酵母蛋白。
  5. 根据权利要求4所述的制备方法，其特征在于，步骤(1)中所述酶选自α-甘露聚糖酶和/或β-葡聚糖酶；优选地，所述酶的加入量为酵母含量的0.05-0.5wt％，优选为0.1-0.3wt％；进一步优选地，所述酶解温度为40-70℃，优选为50-60℃，更进一步优选地，所述酶解时间为8-24h，优选为14-18h。
  6. 根据权利要求4或5所述的制备方法，其特征在于，步骤(1)中将酵母配制成质量浓度为5％-15％的溶液，优选为8-12％的溶液，优选地，所述酵母为啤酒酵母或酿酒酵母。
  7. 根据权利要求4-6任一项所述的制备方法，其特征在于，步骤(2)所述热提取pH为7.0-8.0,优选为7.5-7.7，优选地，所述热提取温度为70-90℃，优选为75-80℃，进一步优选地，所述热提取时间为1-2h。
  8. 根据权利要求4-7任一项所述的制备方法，其特征在于，还包括将所述酵母蛋白进行干燥步骤：将酵母蛋白配制成质量浓度为5-20％的分散液，然后进行干燥得到，优选地，所述分散液的质量浓度为10-15％。
  9. 一种酵母蛋白，其特征在于，由权利要求4-8任一项所述的制备方法制得。
  10. 一种酵母蛋白组合物，其特征在于，其至少包含权利要求1-3或权利要求9任一项所述酵母蛋白。
  11. 根据权利要求10所述的组合物，其特征在于，所述酵母蛋白组合物还包括选自碳水化合物、脂类物质和游离氨基酸中的一种或两种以上；优选地，所述碳水化合物为玉米糖浆、麦芽糊精、蔗糖、燕麦粉、玉米粉、红枣粉、红豆粉、葛根粉、南瓜粉、奇亚籽和乳糖中的一种或两种以上；进一步优选地，所述脂类物质为椰子油、芸苔油、玉米油和大豆卵磷脂中的一种或两种以上；更进一步优选地，所述游离氨基酸为精氨酸，L-胱氨酸，L-谷氨酰胺，L-甘氨酸，L-组氨酸，L-异亮氨酸，L-亮氨酸，L-赖氨酸，L-甲硫氨酸，L-脯氨酸，L-色氨酸，L-酪氨酸和L-缬氨酸中的一种或两种以上。
  12. 权利要求1-3或权利要求9任一项所述酵母蛋白或权利要求10或11所述的组合物在制备打算经肠给到哺乳动物以便调节食后血浆氨基酸水平的组合物的用途。
  13. 根据权利要求12所述用途，其特征在于，所述酵母蛋白或酵母蛋白组合物用于制备增加食后蛋白质获得的组合物。
  14. 根据权利要求12所述用途，其特征在于，所述酵母蛋白或酵母蛋白组合物用于制备减轻某些器官和/或某些酶代谢超负荷的组合物。
  15. 根据权利要求12所述用途，其特征在于，所述酵母蛋白或酵母蛋白组合物用于制备限制每日食物摄入量的组合物。
  16. 根据权利要求12所述用途，其特征在于，所述酵母蛋白或酵母蛋白组合物用于制备弥补氨基酸代谢中的某些功能障碍的组合物。
  17. 根据权利要求12所述用途，其特征在于，所述酵母蛋白或酵母蛋白组合物用于制备提高组织再生的组合物。
  18. 一种用于肾功能障碍患者的食品，其特征在于，以重量百分比计，其包含如下组分：权利要求1-3或权利要求9任一项所述酵母蛋白1-10％，碳水化合物20-30％和脂类化合物5-15％，其余为水。
  19. 一种代餐粉，其特征在于，以重量份计，其包含如下组分：权利要求1-3或权利要求9任一项所述酵母蛋白5-20份，燕麦粉5-20份，玉米粉5-25份，红枣粉5-20份，红豆粉5-10份，葛根粉5-10份，南瓜粉5-10份和奇亚籽10-30份。
  20. 一种用于苯丙酮尿症患者的食品，其特征在于，以重量百分比计，其包含如下组分：权利要求1-3或权利要求9任一项所述酵母蛋白1-5％，游离氨基酸1-5％，碳水化合物10-20％和脂类化合物1-5％，其余为水。
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