废酵母中碱不溶性葡聚糖的制备及其理化性质  

Preparation and Physical-Chemical Properties of Alkali-Insoluble Glucan from Abolished Yeast

作　　者：李花霞[1] 杨文鸽[1] 徐大伦[1] 黄小春[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《广州食品工业科技》2004年第4期53-55,共3页

基　　金：宁波市青年基金项目(02J20102-19)资助

摘　　要：以啤酒废酵母为原料,结合自溶、酶解和碱溶等方法优化碱不溶性葡聚糖的制备条件,同时对成品蛋白质含量、糖含量、糖组分和结构进行分析。结果表明啤酒废酵母采用 1.0mol/L 的NaOH 碱溶处理 7.5h 效果最好,成品不含甘露聚糖,碱不溶性葡聚糖得率为 9.59%,其中葡聚糖含量为 91.91%,蛋白质 1.44%,葡聚糖中 β-(1.6)糖苷键占 29.92%。The alkali-insoluble glucan was isolated in ways of autolysis, enzymatic hydrolysis and alkali extraction from Abolish beer yeast. The content of protein and glucan, the ingredient and the structure of the glucan in the product were analyzed. The result showed that the best way of alkali extraction was 1.0mol/LNaOH, extracting 7.5 hours, and the content of glucan was 91.91%, the protein was 1.44%, theβ -(1.6)bond of the glucan was 29.92%. There was no D-mannose in the product.

关 键 词：啤酒废酵母 葡聚糖 酶解 成品 自溶 得率 理化性质 不溶性 糖含量 甘露聚糖 

分 类 号：TS245.9[轻工技术与工程—制糖工程]