酶促自溶法制备酵母抽提物的优化设计  

Optimum of yeast extract by autolysis coupled with enzymes addition

作　　者：武慧媛[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2010年第9期245-249,共5页Food Science and Technology

摘　　要：以啤酒废酵母为原料,经洗涤、碳酸氢钠预处理、过滤、离心分离得酵母泥,再配成酵母悬浮液经酶促自溶制得酵母抽提物。实验表明,添加0.6%NaHCO3预处理30 min可以提高产品质量;添加木瓜蛋白酶进行酶促自溶的最佳反应温度为45℃,pH5.5,处理时间18 h,酶浓度0.8%(以酵母干重计),离心两次收集上清液混合,可以获得酵母抽提液的氨基氮含量为3.80 g/mL,氨基氮得率为4.69%,产品得率为85.74%。Spent brewer＇s yeast was used as raw materials to produced yeast slurry through the following procedures： cleaning, pretreatment with sodium bicarbonate, filtration and centrifugal separation. And the yeast slurry was blended into yeast liquid then extractives could be made by autolysis coupled with enzymes addition. After pretreatment using 0.6% NaHCO3 for 30 min, product quality could be increased. The optimum conditions of adding papain were that papain was added by 0.8%（according to the dry weight of brewer＇s yeast）, pH was adjusted 5.5, at 45℃ and the extraction time was 18 h, the content and the yield of amino acid nitrogen in supernatant was 3.80 /L and 4.69%, the yield of products reached 85.74%.

关 键 词：啤酒废酵母 酵母抽提物 酶促自溶 

分 类 号：Q814.9[生物学—生物工程]