高压脉冲电场激活啤酒废酵母细胞中海藻糖酶活性研究  

Activating Effect of Pulsed Electric Field Treatment on Trehalose Activity in Waste Brewing Yeast Cells

作　　者：王睦[1] 金艳[1] 刘明源[1] 张美硕[1] 杨艺[1] 林松毅[1] 

机构地区：[1]吉林大学营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2011年第23期87-90,共4页Food Science

基　　金：国家级大学生创新性实验计划项目(2010A83119)

摘　　要：以啤酒酵母细胞中海藻糖酶活性为研究对象,以海藻糖得率为衡量指标,考察不同的电场强度、脉冲数及放置时间对啤酒酵母细胞中海藻糖酶活性的影响情况。研究发现:在pH值为3时,在电场强度为0～50kV/cm、脉冲数为0～10的条件下,未经电场处理的啤酒酵母细胞中海藻糖得率要略高于经电场处理过的,同时在经电场处理并放置2h以后,海藻糖的得率逐渐降低,这说明高压脉冲电场能够在不同程度上激活海藻糖酶的活性,但海藻糖酶在一定时间内持续作用于已溶出的海藻糖,导致海藻糖降解。In order to reveal the effect of pulsed electric field（PEF） treatment on trehalose activity in waste brewing yeast cells,trehalose yield was determined under varying conditions of electric field intensity,pulse number and post-treatment standing time.The data obtained showed that PEF treatment at 0-50 kV/cm and 0-10 pulses decreased trehalose yield from brewing yeast cells at pH 3.0 and that trehalose yield from waste brewing yeast cells exhibited a gradual decrease when the post-treatment standing time was over 2 h,indicating that pulsed electric field activates trehalose,leading to the degradation of trehalose in brewing yeast cells.

关 键 词：啤酒废酵母 高压脉冲电场 海藻糖酶 激活 

分 类 号：TS205.9[轻工技术与工程—食品科学]