啤酒废酵母酶解工艺条件的优化  

Optimization of enzymatic hydrolysis of beer waste yeast

作　　者：杨宓[1] 朱凯[1] 

机构地区：[1]南京林业大学化学工程学院,江苏南京210037

出　　处：《中国酿造》2012年第12期67-71,共5页China Brewing

基　　金：江苏高校优势学科建设工程资助项目

摘　　要：以啤酒废酵母为原料,首先筛选出酵母抽提酶与β-葡聚糖酶进行复合酶解,并通过单因素实验初步确定了复合酶解工艺条件;然后通过响应面实验对复合酶解工艺条件进行优化,确定了酶解的最佳工艺条件为:酶解温度50.32℃,初始pH值为5.98,复合酶配比为0.94∶1,复合酶的添加量1.2%,悬浮液浓度10%,NaCl添加量2%,酶解时间24h。水解度模型预测值为73.39%,实测值为73.84%,证明所得回归模型拟合较好。Using beer waste yeast as a raw material, enzymatic hydrolysis was firstly taken with the complex of selected enzyme of yeast extract and β-glucanase and the enzymatic conditions were primarily obtained though single factor experiments. The optimum hydrolysis conditions were obtained by response surface experiments, which were as follows, hydrolysis temperature of 50.32℃, initial pH 5.98, the composition ratio of enzymes 0.94：1, the addition of complex enzymes 1.2%, concentration of suspension 10%, and the addition of NaCl 2%, hydrolysis time 24h. The model predicted value was 73.39% and the measured was 73.84%, which was fitted well with regression model.

关 键 词：啤酒废酵母 复合酶 氨基酸 水解度 响应面 

分 类 号：TS261.9[轻工技术与工程—发酵工程]