用废啤酒酵母制备碱不溶性葡聚糖的研究  

STUDIES ON THE PREPARATION OF ALKALI-INSOLUBLE GLUCAN FROM DISCARDED BREWER'S YEAST

作　　者：赵光远[1] 殷蔚申 吴小荣 

机构地区：[1]郑州粮食学院,郑州450052

出　　处：《微生物学通报》1997年第3期148-152,共5页Microbiology China

摘　　要：研究了用碱法及酶－碱法从啤酒厂排弃的酵母泥中制备碱不溶性葡聚糖的工艺。对NaOH及蛋白酶用量的影响，NaOH作用时间、浓度、作用次数等因素的影响进行了较系统的探讨。先用蛋白酶处理酵母可减少NaOH用量从而减轻环境污染。对多糖产品进行了定性定量分析，得到的产品主要为β（1→3）-D-葡聚糖。This paper was on the preparation of alkali-insoluble glucan by the enzyme-alkali extraction method were carried out The effects of the amount of NaOH and enzyme added, the extraction period, the concentration of NaOH and the extraction times on the extractin of glucan were studied in detail. Hydrolyzing the yeast with protease before extracting with alkali could cut down the amount of NaOH used and reduce the pollution of NaOH on the environment Quantitative and qualitative analysis were carried out on the final products and the results shew that β(1-3)-D-glucan was the major component of the products.

关 键 词：碱不溶性 葡聚糖 制备 啤酒酵母 副产品利用 

分 类 号：TQ464.1[化学工程—制药化工] TQ28