以普通干酵母粉为原料的酵母抽提物制备工艺研究  

Preparation of Yeast Extract with Common Dry Yeast

作　　者：崔春[1] 赵龙 赵谋明[1] 

机构地区：[1]华南理工大学食品科学与工程学院,广州510640

出　　处：《中国调味品》2017年第11期1-6,共6页China Condiment

基　　金：国家高技术研究发展计划(863计划)(2013AA102201);广东省战略性新兴产业核心技术攻关(2012A080800014;2012A020800002);广州市科技计划项目(201604020067)

摘　　要：为降低酵母抽提物生产对活性酵母原料的依赖,文章以普通干酵母粉为基本原料,以蛋白回收率、水解度、转化率和干物质得率为主要指标,通过单因素试验并结合正交试验优化,最终确定了其最佳制备工艺:料液比1∶9,加酶量0.5%(E/S,胰酶∶风味蛋白酶为3∶1),酶解时间16h,温度55℃,酶解pH值8.5。在该条件下制备酵母抽提物,蛋白回收率达71.84%±0.10%,水解度为29.17%±0.12%,所测定的17种游离氨基酸总质量分数达160.21mg/g,其中苦味氨基酸、甜味氨基酸和鲜味氨基酸分别占58.53%,20.38%和15.82%。肽分子量分析结果表明酵母抽提物中小于3kDa的肽段质量分数高达76.68%。Since the preparation of YE with active yeast as raw maternal has causea a serious dependence on the resource of active yeast accompanied with a high cost for the raw material, the preparation of YE with common dry yeast is investigated in this paper. The enzyme complex, ratio of material to water, enzyme amount, hydrolysis time, hydrolysis temperature and pH value during preparation of YE are optimized through the determination of protein recovery, dry matter recovery, conversion rare and degree of hydrolysis. The orthogonal experiment is designed to further optimize the amount of enzyme complex, hydrolysis temperature and pH value to find the best processing technology for YE preparation with common dry yeast. The results show that the best process parameters are as follows： the ratio of material to water is 1 t 9, the amount of enzyme is 0. 5~ （E/S, ratio of trypsin to flavourzyme is 3 ~ 1）, the hydrolysis time is 16 h, the hydrolysis temperature is 55 and the pH value is 8.5. The protein recovery of YE prepared under the best processparameters could reach 71.84%-4-0. 10%, the degree of hydrolysis is 29. 17% ~ 0. 12%. The total mass fraction of 17 kinds of free amino acids is 160.21 mg/g. The free amino acids analysis shows that the amino acids with bitterness account for 58. 53%, the amino acids with sweetness account for 20.38 % and the amino acids with umami account for 15.82 ~. The molecular weight distribution of peptides shows that the mass fraction of peptides less than 3 kDa in yeast extract reaches up to 76.68%.

关 键 词：酵母 酵母抽提物 酶解 分子量分布 游离氨基酸 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]