大豆蛋白水解物对酿酒酵母生长和发酵性能的影响  

Effects of Soy Protein Hydrolysates on the Growth and Fermentation Characteristics of Brewer's Yeast

作　　者：万春艳[1] 赵谋明[1] 赵海锋[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2011年第9期50-53,共4页Food and Fermentation Industries

基　　金：广东省科技计划工业攻关项目(No.2009A010700004;2010A010500002)

摘　　要：研究了大豆蛋白复合蛋白酶水解物对酿酒酵母生长和发酵性能的影响。研究结果表明:不同水解度及不同分子量肽段的大豆蛋白酶解物对酿酒酵母的促生长效果不同,其中水解度为19.98%的酶解物SP9具有最强的促生长活性,且具有显著促生长活性的肽段主要集中在3 ku以下;该部分肽段可使菌体增长量提高27%,稳定期活性达到90.3%,并且能够加快酵母代谢糖的速率,使发酵度和乙醇产量分别提高15.3%和25.8%。Effects of soy protein hydrolysates treated with Protamex on growth and fermentation characteristics of brewer＇s yeast were studied. Results showed that soy protein hydrolysates with different degree of hydrolysis and fractions varied significantly in growth-promoting activity for the brewer＇s yeast strains. SP9 with degree of hydrolysis of 19.98% showed the highest growth-promoting activity, and the molecular weight （Mw） of peptides with activity mainly below 3 ku. Supplement of peptides with Mw 〈 3 ku during fermentation resulted in the increases of biomass, fermentation degree and ethanol yield by 27.0% , 15.3% and 25.8% , respectively, and made yeast activity at the stationary phase reach to 90.3%.

关 键 词：大豆蛋白水解物 酿酒酵母 生长 发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]