不同自溶方式对啤酒废酵母甘露聚糖的降解作用  

STUDIES ON THE DEGRADING OF SACCHAROMYES CEREVISIAE MANNAN DURING DIFFERENT AUTOLYSIS

作　　者：魏丕芳[1] 

机构地区：[1]莱芜职业技术学院,山东莱芜271100

出　　处：《食品研究与开发》2008年第9期75-77,共3页Food Research and Development

摘　　要：评价啤酒废酵母正常自溶,加盐自溶,加木瓜蛋白酶自溶条件下细胞壁甘露聚糖降解程度。利用紫外分光光度法测定啤酒废酵母和自溶液中甘露糖含量。在其他相同试验条件下,研究结果表明对于加木瓜蛋白酶,正常自溶和加盐自溶甘露糖的溶出量分别是15.85%、6.65%和4.93%。啤酒废酵母正常自溶对细胞壁甘露聚糖有一定的水解作用,加盐可减缓甘露糖的游离,外加木瓜蛋白酶可强烈的破坏甘露聚糖。To study the degrading of Saccharomyces cerevisiae mannan during autolysis with papain, routine au- tolysis and autolysis with salt. Mannose in Saccharomyces cerevisiae and autolysis solutions was determined by an ultraviolet spectrometry. The result showed that mannose concentration in autolyzed extraction was15.85 %, 6.65 % and 4.93 % for the autolysis with papain, routine autolysis and autolysis with salt, respectively. This work demonstrates that Saccharomyces cerevisiae mannan was digested in routine autolysis, and it was partly inhibited by salt. However, the mannose was strongly released by papain.

关 键 词：啤酒废酵母 自溶 甘露聚糖 

分 类 号：TS262.5[轻工技术与工程—发酵工程]