酵母抽提物成分分析及其代脂作用研究  

Study on composition analysis of yeast extract and study on its lipogenic effect

作　　者：许琦 李志刚 袁奇[1] 胥怀 廖辉 沈硕[1] 彭颖 XU Qi;LI Zhigang;YUAN Qi;XU Huai;LIAO Hui;SHEN Shuo;PENG Ying(Angel yeast Co.,Ltd.,Yichang 443003;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]安琪酵母股份有限公司,宜昌443003 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国食品添加剂》2021年第8期95-100,共6页China Food Additives

基　　金：国家自然科学基金(31571847);2019年湖北省博士后创新岗位基金。

摘　　要：为深入研究酵母抽提物功能成分及其酵母抽提物提升植脂末脂肪感作用,本文在分析降脂专用酵母抽提物氨基酸组分、GC-MS、肽分子量分布等成分研究基础上,开发含酵母抽提物的植脂末配方和工艺,最后利用酵母抽提物替代部分植脂末,达到降脂和口感提升的目的,结果显示酵母抽提物具有替代植脂末脂肪感的作用。For further study of yeast extract functional ingredients and effect of yeast extract on promoting fat sense of non-dairy creamers,in this paper,based on the analysis of amino acid composition of lipid-lowering yeast extract,GC-MS and peptide molecular weight distribution,the formula and process technology of yeast extract contained non-dairy creamers were developed,the use of yeast extract to replace part of non-dairy creamers to achieve the goal of lipid-lowering and taste improving,the results showed that the yeast extract can be the alternative of non-dairy creamers.

关 键 词：酵母抽提物 成分分析 植脂末 脂肪感 

分 类 号：TS202.1[轻工技术与工程—食品科学]