促进提取啤酒废酵母内溶物的研究  

Research on promoting the extraction of inclusion from 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,吉林吉林132012

出　　处：《中国酿造》2008年第7期48-50,共3页China Brewing

摘　　要：研究了高压均质、酶法溶胞、冻融法3种细胞壁综合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酸态氮含量的影响。该法具有时间短、提取率高、呈味物溶出多的优点。在适宜的自溶条件下,可使酵母抽提物干物质的得率达78%,蛋白质的溶出率为86.5%,氨基酸态氮含量超过6%。Three cell-breaking methods, high-pressure homogeneity, dissolution of cell by enzyme and freezing and dissolving the cytoderm, were investigated to explore the influences of the yield of yeast extraction rate, protein conversion rate and amino-acid nitrogen content. The method had many advantages such as short time consuming, high extraction rate and high flavor substance yield. The study indicates that under proper autolysis cor.ditions, the yield o fdry yeast extractive substance reached 78% the extraction rate o fprotein was 86.5% and amino-acid nitrogen content exceeded 6%.

关 键 词：啤酒废酵母 酵母抽提物 实验研究 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]