作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《中国酿造》 2009年第12期26-29,共4页

摘　　要： 利用自行研制的双螺杆挤压膨化设备对啤酒酵母进行了挤压膨化破壁研究。通过单因素和正交优化试验,结果表明,在供料速度为4Hz、螺杆频率为35Hz、膨化温度130℃～140℃、加水量为10mL/min的情况下进行挤压膨化破壁,破壁率可达79.21%。所得的挤压样品与原料相比,可溶性蛋白含量增加了132%,酶解后可溶性蛋白质含量增加了156%,谷胱甘肽含量降低了14%,容重降低了55%。不仅大幅度提高了吸收利用率,还实现了对酵母的各种功效成分的提取。 Beer yeast is rich in biological active components, of which cell wall crush is the key to extraction and utilization. Effect of beer yeast cell wall crush by extruder designed by the group was studied. After single factor and orthogonal experimental design,, the optimum process conditions were obtained as follows： feed rate： 4 Hz; frequency of screw： 35 Hz; extrusion temperature： 130℃-140℃; water addition： 1 0 ml/min. Under the optimum conditions, rate of broken cell could reach 79.12%. Compared to untreated beer yeast, soluble protein increased 132%, soluble protein after enzymatic treatment increased 156%, content of GSH decreased 14% and the unit weight decreased 55%. Crush beer yeast with twin-screw extrusion enhances the utilization of cells, and achieved the efficient extraction of active components as well.

关 键 词： 双螺杆 挤压膨化 酵母 破壁

领　　域： [轻工技术与工程] [轻工技术与工程]