酶处理纯化啤酒酵母β-1,3-葡聚糖的研究  

Enzyme Purification of β-1,3-glucan from waster beer yeast

作　　者：马森[1,2] 卢家炯[1,2] 杨静[1,2] 林金梅[1,2] 杜林繁[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西大学糖业工程技术中心,广西南宁530004

出　　处：《食品与发酵科技》2009年第1期47-50,共4页Food and Fermentation Science & Technology

摘　　要：采用酶处理对酵母残渣中β-1,3-葡聚糖进行纯化,研究了酶处理纯化的最佳工艺。结果表明:酵母残渣中添加208U/g底物的木瓜蛋白酶,在50℃、pH6.0条件下酶解8h,蛋白质去除率可达到62.82%,β-1,3-葡聚糖最终纯度为90.50%,得率为11.00%,经紫外光谱、薄层层析和性质分析为高纯度的β-1,3-葡聚糖,且回收到0.348g/L多肽、氨基酸含量丰富的蛋白水解液。The technology for enzyme treatment purifying β-1,3-glucan extraction from waster beer yeast was studied in this paper. 208U/g （substrate） papain was added in the beer yeast and incubated for 8 hours at pH6.0 and 60℃, protein removal rate would be 62.82%, the final purity and yield of β-1,3-glucan were 90.50% and 11.00%. It was proved that a high-purity β-1,3-glucan was obtained through the UV,TLC and properties analysis, 0.348g/L protein hydrolyzates consisted of polypeptide and amino acid were also recycled.

关 键 词：啤酒废酵母 Β-1 3-葡聚糖 纯化 

分 类 号：TS261.5[轻工技术与工程—发酵工程]