作　　者： ; ; ; ; ; (陈小兵）;

机构地区： 华南师范大学生命科学学院

出　　处： 《饲料与畜牧（新饲料）》 2010年第7期23-26,共4页

摘　　要： 为研究酶解处理对啤酒酵母肽得率的影响,文中首先研究了碱性蛋白酶和胰蛋白酶对多肽得率的影响,然后采用响应曲面试验对工艺进行优化。结果表明,胰蛋白酶更适合作为酶解制备酵母肽的工具酶,酶解制备酵母肽的最佳工艺条件是:酶解时间为12h时,温度60℃,pH7.5,底物浓度15.0%,酶添加量0.10%。在此参数条件下做验证实验,检测多肽含量为20.4%。在该工艺条件下,经喷雾干燥,粗粉得率为48%,经测定,其中总氮含量为52.8%,多肽含量为42.6%。 For optimizing the study on yield of beer yeast by enzymatic degradation, effects of alkali protease and trypsin on yield of polypeptide was firstly studied. Then the Response Surface Methodology was used to optimizing the technology. Results showed trypsin suits to be the toolenzyme of preparing yeast peptides. The optimizing technological parameter was,enzymatic hydrolysis time was 12h,the temperature was 60℃, the pH was 7.5, the substrate concentration was 15.0%, the enzyme concentration was 0.10%, the Contents of polypeptide was 20.4% in the confirmatory experiment in this condition. And then through sponging drying, the yield of coarse powder was 48%, which 52.8% total nitrogen content and 42.6% polypeptide was contained.

关 键 词： 啤酒废酵母 酵母肽 胰蛋白酶 响应面

领　　域： [轻工技术与工程]