利用啤酒废酵母制备高核酸酵母抽提物的应用研究  

Application Research on Preparation of High Nucleic Acid Yeast Extract Using Waste Beer Yeast

作　　者：徐耀文 马信亮 王丹萍 

机构地区：[1]烟台华海生物制品有限公司,山东烟台264000

出　　处：《中国调味品》2013年第7期47-49,53,共4页China Condiment

摘　　要：文章是专门针对目前国内外市场上对富含I+G的抽提物的需求越来越大而专门研制的高核酸型啤酒酵母抽提物。采用分步酶解啤酒酵母制取高核酸酵母抽提物,得出了较优的酶解工艺条件。抽提酶酶解最适条件:酵母底物浓度10%,0.04%酵母悬浮液量的外加抽提酶量,22h的酶解时间,55℃酶解,pH值为6.5。核酸酶酶解最适条件:酵母底物浓度10%,0.02%酵母悬浮液量的外加核酸酶量,6h的酶解时间,70℃酶解,pH值为5.0。最后,酵母抽提物的呈味核苷酸(I+G)含量由原来的3%～4%提高到10%～12%。This article is specifically for the increasing demands of domestic and foreign markets for extracts that are rich in I＋G to develop beer yeast extract of high nucleic acid type. Adopt step-by- step enzymatic hydrolysis of beer yeast for making high nucleic acid yeast extract, and obtain the opti- mal enzymatic hydrolysis process conditions. The optimal conditions for yeast extraction enzyme enzy- molysis are： substrate concentration of 10%, adding amount of extraction enzyme of yeast suspension of 0.04 ~, enzymolysis time of 22 h at 55 ＂C, pH value of 6.5. The optimal conditions for nucleic acid enzyme enzymolysis are. substrate concentration of 10%, adding amount of nucleic acid enzyme of yeast suspension of 0.02%, enzymolysis time of 6 h at 70 ℃, pH value of 5.0. Finally, the flavor nucleotides content of yeast extract （I＋G） increases from 3%-4% to 10%-12%.

关 键 词：啤酒酵母抽提物 核酸酶 呈味核苷酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程]