反复冻融法破壁啤酒废酵母的研究  

Investigation on the Breakage of Waste Beer Barm Cells by Repeated Freezing and Melting

作　　者：郭卫芸[1] 杜冰[2] 袁根良[2] 杨公明[2] 

机构地区：[1]许昌学院化学化工学院,河南许昌461000 [2]华南农业大学食品学院,广东广州510642

出　　处：《酿酒科技》2009年第3期103-105,共3页Liquor-Making Science & Technology

摘　　要：对反复冻融法破壁啤酒酵母的效果进行了初步探索。通过研究水分含量、反复冻融次数对啤酒酵母破壁率及蛋白溶出率的影响分析,结果表明,在酵母粉含水量为20%,反复冻融次数为3次时,破壁率可达到35%,可溶性蛋白溶出率为50.29%。The breakage of waste beer barm cells by repeated freezing and melting were studied. The effects of moisture content and freezing and melting times on beer barm cell-breakage ratio and protein extraction were investigated. The results showed that when moisture content of yeast powder was 20 % and freezing and melting for 3 times, the ratio of cell-breakage could achieve 35 % and the ratio of soluble protein extraction could reach up to 50.29 %.

关 键 词：分析方法 啤酒酵母 反复冻融 破壁率 可溶性蛋白 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]