啤酒废酵母自溶制备氨基酸的研究  

Research on Preparing Amino Acids with Waste Beer Yeast

作　　者：陈雪梅 陈茂深[2] 徐菲菲[2] 钟芳[2] CHEN Xue-mei CHEN Mao-shen XU Fei-fei ZHONG Fang(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122,China School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学国家功能食品工程技术研究中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国调味品》2017年第10期29-32,48,共5页China Condiment

摘　　要：以啤酒废酵母为原料自溶制备氨基酸,以水解度为参考指标确定了自溶工艺条件。首先,对氯化钠、半胱氨酸、亚硫氨酸和风味蛋白酶这4种促溶剂进行了研究,结果表明:风味蛋白酶(2.2×104 U/g)效果最佳;在此基础上对其他工艺条件如促溶剂添加量、初始pH值、温度和时间进行了优化,通过研究表明最佳自溶条件为风味蛋白酶0.3%、初始pH值6.5、温度45℃、自溶时间20h,在此工艺条件下水解度为44.29%。并对氨基酸组成进行了分析,结果表明氨基酸水解度为45.24%,且组氨酸、苏氨酸、缬氨酸、苯丙氨酸、异亮氨酸、亮氨酸和赖氨酸的水解度较高,高达60%以上。Use the beer yeast residual as raw material for preparing amino acids and the degree of hydrolysis is as the index to confirm the conditions of autolysis. Firstly, study the influence of four promoters such as sodium ehloridethe, eysteine, methionine and flavorzyme, it turns out that flavorzyme （2.2× 10^4 U/g） has the best effect. On this basis, study the influence of other conditions such as additive amount of promoters, initial pH, temperature and time, it turns out that the optimization conditions of autolysis are flavorzyme of 0.3%, initial pH value of 6. 5,autolysis temperature of 45 ℃, autolysis time of 20 h. The degree of hydrolysis （DH） reaches up to 44. 29% under such conditions. And then analyze the composition of amino acids, the result shows that DH reaches up to 45.24%, and the DH of histidine, threonine, valine, phenylalanine, isoleucine, leucine and lysine is higher, which can reach up to 60%.

关 键 词：啤酒废酵母 自溶 水解度 氨基酸 

分 类 号：TS201.57[轻工技术与工程—食品科学]