啤酒废酵母自溶过程强化研究  

The Intensification Research of Waste Beer Yeast in the Autolysis Process

作　　者：王璐[1] 解晓雯[1] 王佳[1] 张馨桐[1] 辛元昌[1] 任辉[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《安徽农业科学》2013年第6期2658-2662,2677,共6页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究啤酒废酵母强化自溶过程,优化强化作用因素。[方法]对影响啤酒废酵母自溶后释放的超氧化物歧化酶(SOD)、氨基酸、葡萄糖内容物含量及SOD的活性提取的各因素进行单因素试验,并设计物理因素正交试验进行各因素参数优化;同时对啤酒酵母自溶后释放的上述活性物质进行添加葡聚糖酶、木瓜蛋白酶促进自溶过程的单因素影响研究,并设计化学因素正交试验进行各因素参数优化。[结果]物化因素影响的正交试验表明,啤酒废酵母自溶过程氨基酸含量提取的最优组合为pH 5.0、加水量300%、加盐量3%,葡萄糖含量提取的最优组合为pH 5.0、加水量250%、加盐量1%,SOD含量提取的最优组合为pH 5.5、加水量300%、加盐量2%,SOD活性提取的最优组合为pH 5.5、加水量250%,加盐量1%。生化因素影响的正交试验表明,氨基酸含量提取的最优组合为pH 6.0、温度60℃、酶用量6 g/kg葡聚糖酶+4 g/kg木瓜蛋白酶,葡萄糖含量提取的最优组合为pH 6.0、温度55℃、酶用量6 g/kg葡聚糖酶+4g/kg木瓜蛋白酶,SOD含量提取的最优组合为pH 6.0、温度55℃、酶用量6 g/kg葡聚糖酶+2 g/kg木瓜蛋白酶,SOD活性提取的最优组合为pH 6.5、温度60℃、酶用量6 g/kg葡聚糖酶+4 g/kg木瓜蛋白酶。[结论]在优化的啤酒废酵母自溶过程强化作用各提取物的最优组合条件下,可简化操作过程、降低操作难度,提高酵母菌成分的利用率及其得率。[Objective] To study waste beer yeast intensification autolysis and optimize intensification factors.[Method] Single-factor test was conducted on SOD,amino acid,glucose and SOD activity in waste beer yeast after the release;and physical factors orthogonal test was designed in order to optimize parameters.Adding glucanase,papain into above active substances to promote autolysis process,chemical factors orthogonal test was designed to optimize parameters.[Result] The results showed that the optimal combination of amino acid extraction is pH 5.0,water amount 300%,salt 3%;the optimal combination of glucose content is pH 5.0,water amount 250%,salt 1%;the optimal combination of SOD content is pH 5.5,water amount 300%,salt 2%,the optimal combination of SOD activity is pH 5.5,water amount 250%,salt 1%.The biochemical factors orthogonal test showed that,the optimal combination of amino acid is pH 6.0,temperature 60 ℃,enzyme dosage 6 g/kg glucanase＋4 g/kg papain,the optimal combination of glucose content is pH 6.0,temperature 55 ℃,enzyme dosage 6 g/kg glucanase＋4 g/kg papain,the optimal combination of SOD content is pH 6.0,temperature 55 ℃,enzyme dosage 8 g/kg glucanase＋4 g/kg papain,the optimal combination of SOD activity is pH 6.5,temperature 60 ℃,enzyme dosage 6 g/kg glucanase＋4 g/kg papain.[Conclusion] Under the optimal combination conditions,it could be simplify operation process,decrease operation difficulties,improve utilization rate and yield of yeast.

关 键 词：啤酒废酵母 自溶条件 优化参数 

分 类 号：S188.4[农业科学—农业基础科学]