摘要
从酵母的营养与有效成分入手,全面回顾了近年来国内外利用废啤酒酵母开发食用营养酵母、分离蛋白、肽、氨基酸等新蛋白资源产品,生产酵母抽提物功能性调味品,以及提取β-葡聚糖、甘露聚糖、海藻糖、SOD、谷胱甘肽等功能活性物质方面的研究动态和进展,阐述了对废啤酒酵母资源综合利用的重要性。
The progress of the integrated utilization of spent brewer’s yeast cells is presented.Spent brewer’s yeast cells utilized as new protein sources,like nutritional yeast,isolated protein,bioactive peptide and amino acid,as functional flavoring and as new sources for extraction of bioactive substances,like β-glucan,mannan,trehalose,SOD,and GSH have been emphasized,which in order to indicate the importance of the integrated utilization of spent brewer’s yeast.
出处
《化工进展》
EI
CAS
CSCD
北大核心
2008年第7期990-994,1000,共6页
Chemical Industry and Engineering Progress
关键词
废啤酒酵母
功能性调味品
生物活性物质
spent brewer’s yeast
functional flavoring
bioactive substances
