高蛋白面包酵母酶解过程的研究  

Study on the Enzymatic Process of High Protein Content of Baker's Yeast

作　　者：邹嫚[1] 李啸[1,2] 武业旭[2] 李知洪[2] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443003 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《天津农业科学》2013年第10期37-41,共5页Tianjin Agricultural Sciences

摘　　要：对高蛋白面包酵母的酶解过程进行了研究。首先,采用外源酶对其进行酶解,以氨基氮和总氮含量为响应值,系统考察了酶种类、pH值、温度、添加量、添加时间和酶解时间等因素对酶解过程的影响。在此基础上进行正交设计试验,得到了酵母酶解的最适条件为:温度60℃、pH值7、添加量0.3%、添加时间0 h、酶解时间20 h。以此条件制备的酵母浸出物的氨基氮含量可达到5.33 g·L-1,总氮含量为12.04 g·L-1,上清液体积为7.5 mL,湿质量为2.512 g(总体积为10 mL)。This research was focused on the enzymatic process.Firstly, the added enzymes were utilized to hydrolyze high protein content of baker＇s yeast, regard the total nitrogen and amino nitrogen as response values, the systematical study on the enzymatic process involved the type of enzyme, pH, temperature, adding enzyme dosages, enzyme added time and enzymatic time were carried out.Secondly,the orthogonal experiment design was utilized to optimize the enzymatic conditions, and the optimal conditions were obtained according to the results of orthogonal experiments,the optimal result was shown as follows：temperature 60 ~C, pH 7.0,adding dosages 0.3%, adding time 0 h and enzymatic time 20 h.Under this optimal condition,the content of amino nitrogen,the total nitrogen, the volume of the supernatant and wet weight reached to 5.33g·L^-1, 12.04 g·L^-1, 7.5 mL and 2.512 g （Total volume 10 mL ）, respectively.

关 键 词：面包酵母 酶解 酵母抽提物 木瓜蛋白酶 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]