机构地区: 贵州大学
出 处: 《食品科学》 2008年第3期336-339,共4页
摘 要: 对啤酒废酵母制取多肽的过程进行了研究,采用正交法确定了自溶的最佳条件,并用SephadexG-25凝胶层析分离出10种多肽,其含量随着自溶的时间不同而有所变化,通过氨基酸自动分析仪对多肽氨基酸和游离氨基酸的种类和含量进行测定,结果发现自溶60h后多肽总含量达到744mg/100ml。 Both the preparation of yeast peptides and the optimum conditions of autolyzing were studied. 10 kinds of peptides were separated by SephadexG-25. The quantities of pepticles changed according to the autolyzing time. The eomposion and content of amino acid was determined by amino acid analyzer. The results showed that the content of total peptides reaches 744 mg/100 ml.