啤酒废酵母蛋白水解物的制取工艺  

Preparation of Protein Hydrolysates with Waste Brewer's Yeast

作　　者：张晓鸣[1] 袁信华[1] 徐柔[1] 章克昌[2] 

机构地区：[1]无锡轻工大学食品学院,江苏无锡214036 [2]无锡轻工大学生物工程学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2001年第1期48-50,54,共4页Journal of Wuxi University of Light Industry

摘　　要：利用啤酒废酵母资源 ,通过破壁预处理与复合酶降解相结合的工艺 ,制取特定相对分子质量范围的蛋白水解物 .响应面分析结果表明 ,在温度 55～ 60℃ ,pH 6.6～6.8,β 葡聚糖酶用量 15～ 2 0U/ g(以酵母计 )的条件下 ,有最高的肽提取率 .酶解 7h ,蛋白质提取率大于 82 % ,经HPLC测定 ,水解产物中 65%组分的相对分子质量在 2 10～ 635之间 ,处于二肽和三肽相对分子质量范围 .Protein hydrolysates were prepared by enzymatic hydrolysis of pretreated waste brewer's yeast. The hydrolysis parameters were specified by response surface analysis. The Parameters are as follows: initial yeast concentration 15%, temperature 55～60 ℃, the β glucanase substrate ratio 15～20 U/g, and pH 6.6～6.8. When hydrolysed for 7 hour, more than 82% of the Kjeldahl protein in yeast was extracted. Measured by high performance liquid chromatography(HPLC), 65.26% of the hydrolysates had molecular weights of 210～635 Dalton, which corresponded to dipeptides and tripeptides.

关 键 词：啤酒 废酵母 酶解 蛋白水解物 制取工艺 破壁预处理 复合酶 

分 类 号：TS261[轻工技术与工程—发酵工程]