摘要
比较了半胱氨酸、氯化钠和亚硫酸氢钠对酵母破壁及水解作用的影响。结果发现:在加入蛋白酶水解酵母的实验中,促进水解作用大小的顺序为:半胱氨酸>亚硫酸氢钠>氯化钠;如果不加酶水解,其促进效果顺序为半胱氨酸>氯化钠>亚硫酸氢钠。可见,半胱氨酸对酵母水解的促溶效果最好。当半胱氨酸添加量为0.3%(w/v)时,加酶水解20h,水解液中氨基氮含量为0.407g/100mL。
The comparison of three promoters of beer yeast was studied. They were cysteine,sodium chloride and sodium bisulfite. The results indicated that in the process of yeast hydrolysis by proteinase,the order of the effects of promoters was.cysteine, sodium bisulfite, sodium chloride. In the case of hydrolysis without proteinase,the order of the effects of promoters was： cysteine, sodium chloride, sodium bisulfite. It was obvious that cysteine was the best promoter of the three to beer yeast hydrolysis. When the addition was 0.3% （w/v） ,the content of amino acid nitrogen in the yeast hydrolysis fluid was 0.407g/100mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期121-122,165,共3页
Science and Technology of Food Industry
关键词
啤酒酵母
破壁
促溶剂
半胱氨酸
beer yeast
breaking cell walls
promoter
cysteine
