摘要
本文对利用啤酒废酵母联产高品质酵母抽提物和碱不溶性葡聚糖的工艺条件进行了研究,结果表明:采用外源双蛋白酶和核酸酶的方法,酵母抽提物中氨基氮的含量和5′—核苷酸的含量分别为5.31mg/mL和9.04 mg/mL,酵母抽提物风味醇厚,产率达到60.18%。采用碱法从制备抽提物后的酵母残渣中提取碱不溶性葡聚糖,通过正交试验确定出优化条件为:碱浓度1.00 mol/L,添加量6:1(v/w),作用温度90℃,作用时间5h。此优化条件下,制得的碱不溶性葡聚糖得率为9.70%,其中多糖含量为92.35%,蛋白质残留量为0.68%。
The paper mainly has explored the optimization technological conditions to prepare the high quality yeast extract and alkali-insoluble glucan from the waste beer yeast. The results showed that we added Alcalase, Flavourzyme and 5-phosphodiesterase to improve the flavor of the yeast extract. The content of α-amino acid nitrogen was 5.31g/ mL,5＇-nucleotides of the supernatant came to 9.04mg/mL. The yield of yeast extract was 60.18% in the enlarged test. Through orthogonal experiment, the optimum conditions of preparing alkali-insoluble glucan have been obtained as follows： the concentration of NaOH was 1mol/L, the amount of NaOH was 6 ： 1（v/w）, temperature was 90℃, the extraction time was 5 hours. Under the above conditions, the rate of the extraction was 9. 70%, which the content of alkali-insoluble glucan was 92.35 %, and the content of protein was 0.68 %.
出处
《郑州牧业工程高等专科学校学报》
2007年第4期14-17,24,共5页
Journal of Zhengzhou College of Animal Husbandry Engineering
基金
河南省科技发展计划项目(072102130029)
