酿酒酵母蛋白提取工艺优化  

Optimization of protein extraction from Saccharomyces cerevisiae

作　　者：岳红卫[1] 韩富亮[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品工业科技》2015年第16期304-307,318,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B07);西北农林科技大学基本科研创新一般项目(Z109021202)

摘　　要：采用响应面法优化酵母蛋白提取工艺,实验结果表明,酵母蛋白最佳提取方法为0.1%Na Cl、0.97%Na OH、2.0%十二烷基硫酸钠(SDS)和0.77%曲拉通X-100。在此条件下,酵母蛋白提取的理论值为168.68 mg/g(干重),实际提取量为147.57 mg/g(干重),占干酵母质量的14.76%。四溶剂复合法可有效提取酵母蛋白,为提取酵母蛋白提供了方法基础。The response surface analysis was employed to optimize the protein extraction from yeast. The results showed that the best protein extraction conditions were 0.1% NACl,0.97% NaOH,2.0% SDS and 0.77% Triton X-100. Under the condition,the maximum theoretical concentration of protein extraction was 168.68 mg/g,the actual concentration was 147.57 mg/g which accounted for 14.76% of dry yeast weight. This method could extract protein effectively and provide a support for yeast protein extraction.

关 键 词：酿酒酵母 蛋白 提取 响应面设计 

分 类 号：TS261.9[轻工技术与工程—发酵工程]