啤酒废酵母综合破壁法提取酵母味素技术  

Extraction of Yeast Monosodium Glutamate from Waste Beer Yeast by the Synthetic Technique of Breaking and Dissolving Cell Wall

作　　者：吴润娇[1] 刘振扬[1] 张秀廷[1] 张春玲[1] 田桂芝[1] 

机构地区：[1]东北电力大学应用技术学院,吉林吉林132012

出　　处：《酿酒科技》2007年第11期95-96,共2页Liquor-Making Science & Technology

基　　金：吉林省教育厅科技项目;吉教科合字[2003]第50号。

摘　　要：研究了高压均质、酶法溶胞、温差破壁3种细胞壁破碎法对啤酒废酵母抽提物(酵母味素)的得率、蛋白质的转化率及氨基氮溶出率的影响。结果表明,在适宜的自溶条件下,利用综合破壁法可使酵母抽提物中酵母味素得率、蛋白质的转化率及氨基氮溶出率显著提高。The effects of three cell wall-breaking methods （including high-pressure homogeneity, dissolution of cell by enzyme and the method of freezing and dissolving cell wall） on the yield of yeast monosodium glutamate, protein conversion rate, and the dissolving rate of amino nitrogen were studied. The results showed that under proper autolysis conditions, the use of the synthetic technique （which combined all the three methods scientifically） could effectively enhance the above-mentioned three rates.

关 键 词：综合利用 综合破壁法 啤酒废酵母 酵母味素 

分 类 号：X705[环境科学与工程—环境工程]