啤酒废酵母自溶提取物的制备及抗氧化活性研究  

Preparation and Antioxidant Activity of Peptides from Waste Saccharomyces Cerevisiae

作　　者：罗依雨 罗维[1] 刘峻熙 杨志民[1] 倪贺[1] 李海航[1] 

机构地区：[1]华南师范大学生命科学学院,广东省植物发育生物工程重点实验室,广州510631

出　　处：《华南师范大学学报（自然科学版）》2016年第1期89-93,共5页Journal of South China Normal University(Natural Science Edition)

基　　金：广东省自然科学基金项目(2014A030313423);广东省科技计划项目(2014A010107026);教育部高等学校博士学科点专项科研基金新教师类项目(20134407120004)

摘　　要：以广州本地啤酒厂废酵母为材料,通过单因素实验研究其最佳自溶条件及最佳微波水解条件.比较自溶、微波水解与外加酶制剂处理法制备酵母提取物的效果,研究了该提取物的抗氧化活性.结果表明,啤酒酵母的最佳自溶条件为固液比1∶20、温度45.0℃、p H 6.0、时间48 h,在此条件下,酵母蛋白质的水解度为41.5%,提取蛋白质得率为42%.自溶法制备啤酒酵母提取物的效率与外加酶制剂处理的效果相当,而显著高于微波水解法,提取物具有较高的抗氧化活性.研究表明,自溶法是开发利用啤酒厂废弃的酵母和制备酵母提取物的较好方法.The brewery waste yeast （ Saccharomyces cerevisiae） contains 50% proteins and has high values of appli- cation. The optimal conditions of autolysis of S. cerevisiae cells were explored by the single-factor tests, and its effi- ciency was compared with the microwave-assisted hydrolysis and exogenous enzyme hydrolysis. The results showed that the optimal autolysis conditions of the yeast were with a solid-liquid ratio of 1：20, at pH 6. 0 and 45.0 ℃ for 48 h. Under these conditions, yeast proteins were hydrolyzed and extracted at the yield of 42%, the degree of hydrolysis was 41.5%. The autolysis method showed the same efficiency as the exogenous enzyme hydrolysis, but higher than that of the microwave-assisted hydrolysis. The prepared yeast extracts by autolysis showed high antioxi- dant activity.

关 键 词：啤酒酵母 提取物 自溶 微波水解 蛋白质得率 抗氧化活性 

分 类 号：Q936[生物学—微生物学]