啤酒酵母多糖脱蛋白方法的应用研究.pdfVIP

* , , , , (湖北工业大学工业微生物省级重点实验室, 湖北武汉 430068) : 以提取的粗酵母多糖为原料, 采 Sev ag法及 Sev ag 法与酶法结合对其进行脱蛋白结果表明, Sevag法脱蛋 白 3次, Sevag 试剂中的氯仿正 丁醇= 51, 糖液Sev ag= 51脱蛋白效果最好, 此时蛋白质残留量为 6392mg/mL, 多糖 损失率为 2462% Sevag法与酶法结合脱蛋白, 蛋白质水解的最佳工艺条件为: 水解温度 60 , pH 70, 样液酶液= 31, 时间为 2h, 此时蛋白质残留量为 686m g/mL, 多糖损失率仅 1974% : 酵母多糖, Sevag法, 酶法, 蛋白质 A pp lication on remov ing p rote in method o f beer yeast po lysaccha rides * ZHAO Yan- zhu, W U Zh ou- he , K E Ba-i sheng, HAN Chun- chen g, HUANG Ren- fu ( Co ege of B ioeng ineering, HubeiU n iv ersity of T echno ogy, W uhan 430068, Ch ina) Abstrac:t Se v ag a nd S e vag c om b ined of e nz ym a tic w e re a pp ied to rem ov e p ro te in in c rude be e r ye a s t p o y sa c c ha rid e s T he re su ts show ed: the v o um e ra toi o f c h o ro fo rm to N - bu ta no w a s 5 1, so utio n o f p o y sa c c ha rid e s: S ev ag re a g e nt w a s 5 1, w he n it w a s de a t w ith 3 tmi e s a tta ined the op tmi um c o nd ition, c o nce n tra toi n o f p ro te in w a s 6 392m g /m L, p o ysa c c ha ride o ss w a s 24612% S e va g c om b ine d of e nzym a tic, a t 60 , pH70, the vo um e ra toi o f so ution o f p o y sa c c ha rid e s to e nzym e fo r 31, re a c ting fo r 2h, the co nc e ntra tion o f p ro te in w a s 686m g /m L, po ysa c c ha ride o ss w a s 1974% Key w ords: ye a s t po ysa c c ha ride s; Se v ag m e tho d; e nz ym e tic m e tho d; p ro te in : T S2011 : B : 1002- 0306( 2009) 10- 0244- 04 ; [ 1- 2] () ,