自溶-酶联技术制备啤酒废酵母抽提物工艺及产物理化参数研究  

Study on Production and Physiochemical Characteristics of Waste Beer Yeast Extract by Autolysis-enzymolysis Method

作　　者：江凌[1] 田小群 朱明军[1] 陈江 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：《现代食品科技》2008年第5期444-447,共4页Modern Food Science and Technology

基　　金：广州市科技攻关项目(2006Z3-E0271)

摘　　要：为了提高啤酒酵母的利用率,利用啤酒废酵母资源,采用自溶与添加外源酶相结合的方法制备酵母抽提物。以氨基氮得率、总氮得率和固形物得率为主要指标考察了对酵母自溶影响关键的几个因素,包括自溶促进剂、自溶时间、酶解时间,并在此基础上对酵母酶联自溶进行正交试验,结果表明:自溶-酶联技术是制备啤酒酵母抽提物的理想方法,制成品中氨基氮得率、总氮得率和固形物得率分别达到4.30%、8.98%和59.0%。并对其物理性状、溶解性、pH、干湿比、总氨基酸含量等理化参数指标进行评定。The autolysis-enzymolysis method was adopted to prepare yeast extract in order to make full use of the waste beer yeast. The key factors influencing the autolysis of waste beer yeast were optimized, including autolysis promoter, autolysis time and enzymolysis time. Results showed that the autolysis-enzymolysis method was suitable for the yeast extract production. Under the optimized conditions, the yields of amino nitrogen, total nitrogen and solid reached 4.30%, 8.98% and 59.0%, respectively. Furthermore, the physiochemical characteristics of the achieved yeast extract were investigated.

关 键 词：啤酒废酵母 酶解自溶 酵母抽提物 

分 类 号：TS262.5[轻工技术与工程—发酵工程]