摘要
本研究在采用诱导剂+自溶法的基础上,结合多种提取方法,通过对比和正交试验确定啤酒废酵母中蛋白质的最佳提取工艺及参数,并用胃蛋白酶-胰蛋白酶联合消化法测定提取蛋白质的消化率。实验结果表明使用诱导剂+自溶+酶解法提取较好,最佳工艺条件为:温度50℃、pH值7.0、酶解自溶时间为40h、中性蛋白酶用量25U/g干酵母、β-葡聚糖酶用量15U/g干酵母。在此条件下,粗蛋白质得率达27%。啤酒废酵母提取的粗蛋白质体外消化率为81.06%。
Proteins were prepared by the combination of various extraction methods based on the method of inducer plus autolysis from waste brewer yeast. The optimum technology processes and parameters were determined by comparison experiments and orthogonal tests. The protein digestibility was measured by a pepsin-trypsin method in vitro. The results indicated that the optimal method of cell-wall broken was inducer plus autolysis plus enzymatic hydrolysis, and the optimal parameters were as follows： temperature 50 ℃, pH 6.0, 40 hours, the neutral protease and the β-glucanase-substrate ratio 25 U/g and 15 U/g respectively. The protein digestibility in vitro was 81.06%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期168-170,共3页
Food Science
基金
教育部长江学者和创新团队发展计划项目(IRT0540)
南昌大学校基金资助项目
关键词
啤酒废酵母
蛋白质
酶解
提取工艺
体外消化率
waste brewer yeast
protein
enzymatic hydrolysis
extraction technology
in vitro digestibility
