机构地区: 贵州大学化学工程学院
出 处: 《酿酒科技》 2008年第2期110-113,共4页
摘 要: 以啤酒废酵母为原料,经菠萝蛋白酶酶解、分离、纯化、干燥等工序制得啤酒废酵母活性肽。试验通过单因素及响应面试验分析确定了菠萝蛋白酶对废酵母的最佳酶解条件:酶解温度40.61℃,pH6.58,酶用量2.62%(w/w)。酶解后多肽得率可达到50.97%(w/w)。 Waste beer yeast polypeptides were made from waste beer yeast by bromidic hydrolyzation, separation, purification and dryness etc. The optimum bromidic hydrolyzation conditions of waste beer yeast were determined by single factor and response surface analysis experiments as follows:temperature at 40.61℃ ,pH value as 6.58 ,and the use level of enzyme was 2.26 %(w/w). The yield ofpeptide could achieve 50.97 % (w/w).