几种废啤酒酵母细胞破壁方法的比较  

Comparison of a Few Kinds of Cell-wall Breaking Methods for Waste Beer Yeast

作　　者：张莉弘[1] 吴琼[1] 

机构地区：[1]长春大学农产品深加工省重点实验室,长春130022

出　　处：《长春大学学报》2014年第4期464-467,共4页Journal of Changchun University

基　　金：吉林省教育厅"十二五"科学技术研究项目(吉教科合字[2012]第257号)

摘　　要：以废啤酒酵母为原料,根据实验室条件及试验要求,采用研磨法、冻融法、微波法、超声波法破碎废啤酒酵母细胞壁。利用紫外分光光度计测定上清液中可溶性蛋白质的含量为标准,来评价不同破壁方法对细胞内含物的释放程度。为进一步探索经济、高效的废啤酒酵母的破壁方法提供理论依据。结果表明,废啤酒酵母细胞破壁效果为超声波法﹥微波法﹥冻融法﹥研磨法。This study,taking waste beer yeast as material,according to the laboratory conditions and test requirements,adopts the methods of grinding,freeze thawing,microwave and ultrasonic to break waste beer yeast cell-wall. By using ultraviolet spectrophotometer to determine the content of soluble protein in supernatant,it evaluates the role of different breaking method on the release extent of cell inclusion,which provides theoretical references for the further exploration of economical and effective methods. The results show that the effects of waste beer yeast cell-wall breaking are ultrasonic ﹥ microwave ﹥ freeze thawing ﹥ grinding.

关 键 词：废啤酒酵母 破壁方法 可溶性蛋白质 

分 类 号：TS209[轻工技术与工程—食品科学]