Spray Drying of S-Adenosyl-L-Methionine in Saccharomyces cerevisiae K-9

Abstract

S-Adenosyl-L-methionine (SAM) production from Saccharomyces cerevisiae K-9 was comparatively stable under slightly acidic conditions (pH 3.0–5.0) and at low temperature (20–25°C). The kinetics of SAM degradation and 5′-methylthioadenosine (MTA) formation in yeast solution at high temperature (40–60°C) were described by zero-order reactions and the activation energy levels were 104 and 102 kJ/mol, respectively. The optimum retention of SAM after spray drying was obtained at 120°C inlet air temperature. The water content of the powder has a significant effect on the stability of SAM. The SAM yeast powder with trehalose and maltodextrin (dextrose equivalent, DE = 25), used as carrier solids, exhibited higher stability.

Keywords:

• S-Adenosyl-L-methionine
• Sake yeast
• Spray drying
• Stability

Notes

^a Carrier solid content: 10 wt%; inlet air temperature: 120°C; pH of feed solution: 4.0.

^b Spray-dried powder is further dried by a vacuum drying for 24 h at room temperature.