多形汉逊酵母破壁抽提的研究  

Cell wall disruption and hydrolysis of Hansenula polymorpha

作　　者：谈曙明[1] 张磊[1] 缪鑫昕[1] 訾小利[1] 胡南[1] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009

出　　处：《中国酿造》2012年第1期23-25,共3页China Brewing

基　　金：国家自然科学基金(30800028)

摘　　要：实验以多形汉逊酵母为原料,采用自溶结合外加酶法制备酵母水解物。研究了自溶时间、氯化钠浓度、初始pH值、温度、木瓜蛋白酶添加量等因素对多形汉逊酵母水解的影响。结果表明:15%酵母悬浮液(以酵母干重计)在温度50℃,pH 5.5,氯化钠浓度为3%,木瓜蛋白酶添加量0.02%(w/w)的条件下水解32h,上清液中氨基酸态氮的含量最高,达到0.64g/100mL,其固形物得率为56.32%。In this study,the yeast hydrolysate of Hansenula polymorpha was obtained by autolysis combined with enzymatic lysis.The effects of autolysis time,NaCl concentration,initial pH,temperature and additive amount of papain on the hydrolysis of H.polymorpha were investigated.Results showed that when 15% yeast suspension（calculated by cell dry weight） was hydrolyzed at 50℃ for 32h with initial pH 5.5,3% NaCl and 0.02% papain（w/w）,the amino-nitrogen in supernatant was highest（0.64g/100ml） and the solids yield was 56.32%.

关 键 词：单细胞蛋白 多形汉逊酵母 固形物得率 氨基酸态氮 

分 类 号：S816.4[农业科学—饲料科学]