啤酒废酵母甘露聚糖的制备  

Preparation of Mannan from Waste Beer Yeast

作　　者：汪立平[1] 王锡昌[1] 陈有容[1] 齐凤兰[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《食品科学》2009年第2期134-137,共4页Food Science

基　　金：上海市教育委员会项目(07ZZ137);上海市重点学科建设资助项目(T1102)

摘　　要：本实验以啤酒废酵母为原料,研究了自溶法制备甘露聚糖的最佳工艺条件,并将优化后的自溶法和常用的酸碱法进行了比较,最后对最佳自溶条件在5L发酵罐中进行了放大实验。结果表明:自溶24h后,酵母残渣中的甘露聚糖含量达到最高值;制备啤酒废酵母细胞壁的最佳自溶条件为温度50℃、NaCl2%、pH6,此条件下,酵母自溶残渣中甘露聚糖含量达到164.95mg/g,优于传统的酸法、碱法;自溶因素的重要性次序为:温度>NaCl浓度>pH值。放大实验结果表明,最优自溶条件下甘露聚糖含量达到149.00mg/g。In this study,the autolysis conditions for mannan preparation from waste beer yeast were optimized,and the autolysis method was compared with the common acid method and alkali method. Finally,the optimized autolysis conditions were magnified in 5-L fermentor. The results showed that the mannan content in yeast cell residue reaches maximum after 24h autolysis. The optimal autolysis conditions of yeast cell are as follows: temperature 50 ℃,NaCl concentration 2% and pH 6,and the effect order of the three facto...

关 键 词：啤酒废酵母 自溶法 甘露聚糖 

分 类 号：TS261.9[轻工技术与工程—发酵工程]