酵母专用型酶制剂的研究开发  

Research and Development of Special Enzyme Preparation for Yeast

作　　者：徐婷婷 郑元山 邓必成 王巍杰 陈志颖 XU Tingting;ZHENG Yuanshan;DENG Bicheng;WANG Weijie;CHEN Zhiying(Tangshan Top Biotechnology Co.,Ltd.,Tangshan 063000,China;College of Life Sciences,North China University of Science and Technology,Tangshan 063210,China)

机构地区：[1]唐山拓普生物科技有限公司,河北唐山063000 [2]华北理工大学生命科学学院,河北唐山063210

出　　处：《化学与生物工程》2023年第12期63-68,共6页Chemistry & Bioengineering

基　　金：河北省酵母技术创新中心资助项目(SG2019057)。

摘　　要：为获得较高氨基氮得率的酵母抽提物、开发新型酵母专用型酶制剂,以氨基氮得率为评价指标,通过单因素实验考察了氯化钠加量、pH值、自溶时间、自溶温度、悬液浓度对氨基氮含量和氨基氮得率的影响,以探究啤酒废酵母的最适自溶条件;以pH值、酶加量、酶解时间为考察因素,采用正交实验探究了啤酒废酵母最适酶解条件。结果表明:最适自溶条件为:氯化钠加量1%、pH值5.5、自溶时间32 h、自溶温度45℃、悬液浓度14%,此时氨基氮得率达到最高4.23%;最适酶解方案为:调节酵母悬液pH值至8.0,加入2%的胰蛋白酶,45℃酶解2 h后,再加入4%的中性蛋白酶与1%的风味蛋白酶酶解4 h。先自溶后酶解的方式,可以更彻底地水解啤酒废酵母细胞蛋白,提高氨基氮得率,为酵母抽提物的制备提供了新思路。In order to obtain yeast extract with the highest amino nitrogen yield and develop a novel special enzyme preparation for yeast,using the amino nitrogen yield as an evaluation index,we explored the optimal autolysis conditions for waste beer yeast through investigating the effects of sodium chloride dosage,pH value,autolysis time,autolysis temperature,and suspension concentration on the content and yield of amino nitrogen by single-factor experiments.Moreover,using pH value,enzyme dosage,and enzymatic hydrolysis time as factors,we investigated the optimal enzymatic hydrolysis conditions of waste beer yeast by orthogonal experiments.The results show that the optimal autolysis conditions are as follows:the sodium chloride dosage is 1%,the pH value is 5.5,the autolysis time is 32 h,the autolysis temperature is 45℃,and the suspension concentration is 14%,at which time the highest yield of amino nitrogen reaches 4.23%.The optimal enzymatic hydrolysis process is as follows:the pH value of the yeast suspension is adjusted to 8.0,2%trypsin is added,enzymolysis at 45℃for 2 h,and then 4%neutral protease and 1%flavor protease are added to enzymolysis for 4 h.The method of autolysis followed by enzymatic hydrolysis can more thoroughly hydrolyze waste beer yeast cell proteins,improve the amino nitrogen yield,and provide a new approach for the preparation of yeast extract.

关 键 词：酵母 酵母水解物 蛋白酶 游离氨基酸 氨基氮 

分 类 号：TQ925[轻工技术与工程—发酵工程]