摘要
本文研究了高压均质、酶法溶胞、冻融法三种细胞壁破碎法对啤酒废酵母抽提物(酵母味素)的得率、蛋白质的转化率及氨基氮溶出率的影响。实验结果,在适宜的自溶条件下,利用综合破壁法可使酵母抽提物中上述三项指标显著提高。
The paper has undertaken to explore the influences of the three methods, which are the high-pressure homogeneity, of the dissolution of cell by enzyme and of the method of freezing and dissolving the wall of cell, to the rate of extracted substance （yeast monosodium glutamate）, the rate of changed protein and the rate of dissolved-out amino nitrogen. The experiment indicates that under the proper conditions of self-dissolution the integrated technology of breaking and dissolving the wall of cell can increase the three rates mentioned above remarkably.
出处
《山东食品发酵》
2007年第4期19-21,共3页
Shandong Food Ferment
关键词
综合破壁法
啤酒废酵母
酵母味素
The Integrated Technology of Breaking and Dissolving the Wall of Cell, Waste Beer Yeast, Yeast Monosodium Glutamate
