促进提取啤酒废酵母内溶物的实验研究  

Experiment Research on Promoting Extracting the Inside Things of Waste Beer Yeast

作　　者：吴润娇[1] 张秀廷[1] 李春辉[1] 张学敏[1] 张文舒[1] 

机构地区：[1]东北电力大学应用技术学院,吉林省吉林市132012

出　　处：《酿酒》2008年第3期55-57,共3页Liquor Making

摘　　要：研究了高压均质、酶法溶胞、冻融法三种细胞壁破碎法对啤酒废酵母抽提物的得率、蛋白质的转化率及氨基氮含量的影响。实验结果表明,在适宜的自溶条件下,利用综合破壁法可使酵母抽提物的得率、蛋白质的转化率及氨基氮的含量显著提高。The paper has undertaken to explore the influences of the three methods, which are the high-pressure homogeneity, of the dissolu tion of cell by enzyme and of the method of freezing and dissolving the wall of cell, to the rate of extracted substance （yeast monosodium gluta mate）, the rate of changed protein and the rate of dissolved-out amino nitrogen. The experiment indicates that under the proper conditions of self-dissolution the integrated technology of breaking and dissolving the wall of cell can increase the three rates mentioned above remarkably.

关 键 词：啤酒废酵母 酵母抽提物 实验研究 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]