摘要
用高压匀浆机对酿酒酵母(Saccharomyces cerevsiae)细胞进行破碎以提取可以做为酶源和食品添加剂的胞内蛋白质。对高压匀浆破碎细胞过程中的物理和化学因素,包括匀浆次数、操作压力、细胞碎片的尺寸分布以及悬浮液性质的影响,做了系统的研究。选择了合适的压力(60MPa)和磷酸盐悬浮液在10℃下经过6次匀浆破碎,获得了胞内蛋白质释放景0.108kg/(kg鲜酵母)。本文还就破碎细胞过程对后面的细胞碎片分离过程的影响做了探索。
The disruption of yeast (Saccharomyces cerevisiae) cells by a high pressure homogenizer was investigated for the extraction of intracellular proteins A systematic study was carried out on the influence of physical and chemical factors including homogenization passes, operating pressure, size distribution of the cell debris and suspension properties during homogenization processes. By selection of a suitable phosphate buffer suspending the yeast, a protein release of 0.108kg/(kg fresh yeast) was obtained under the experimental condition of 10℃, 60 MPa and 6 passes through the homogenizer. The paper also discussed the influence of cell disruption on the subsequent removal of the cell debris from the homogenate.
出处
《生物工程学报》
CAS
CSCD
北大核心
1990年第3期240-245,共6页
Chinese Journal of Biotechnology
关键词
高压匀浆
细胞破碎
酿酒酵母
High pressure homogenization
cell disruption
Saccharcmyces cerevisiae
