啤酒废酸母残余内源蛋白酶活力的测定及其对酵母自溶的影响  

作　　者：江凌[1] 田小群 朱明军[1] 陈江 浦跃武[1] 梁世中[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640 [2]广州珠江啤酒集团有限公司,广东广州510308

出　　处：《食品工业科技》2007年第12期82-84,共3页Science and Technology of Food Industry

基　　金：广州市科技攻关项目(2006Z3-E0271)

摘　　要：采用超声波破碎法对啤酒废酵母残余的内源蛋白酶进行提取,并以酪蛋白为底物测定内源蛋白酶的活力。通过单因素实验和正交实验,选出了超声波破碎的最佳工艺条件。实验表明:在功率600W,工作时间20min,占空比0.25,反应温度60℃时,超声波对啤酒废酵母的破碎效果最好,此破碎条件下残余内源蛋白酶的活力为1.20×106U/kg(干酵母)。同时,研究了残余内源蛋白酶活力对酵母自溶产物的氨基氮和固形物得率的影响,结果显示它与后两者之间存在显著的相关性。The extraction of the residue endogenic protease of waste brewer yeast was studied with the ultrasonic cell -break method, The activity of the protease was assayed with casein as substrate. The results showed that the optimum conditions were; power 600W, work time 20min, the radio of the action 0.25 and temperature 60%. Under these conditions, the activity of residue endogenic protease of waste brewer yeast reached 1.2 × 10^6U/kg （ dry yeast ）. Meanwhile, the effects of activity of residue endogenic protease on the yield of amino nitrogen and total solids of the yeast extract were investigated, and the results shewed the correlation was significant.

关 键 词：啤酒废酵母 残余内源蛋白酶 酵母自溶 

分 类 号：TS264.21[轻工技术与工程—发酵工程]