啤酒废酵母中蛋白质提取工艺的研究 确定蛋白质最佳提取工艺.pdfVIP

168 2007, Vol. 28, No. 10 食品科学 ※工艺技术 刘 蓉，邓泽元，李瑞贞 (南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047) ：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%。 ：啤酒废酵母；蛋白质；酶解；提取工艺；体外消化率 Study on Extraction of Protein from Waste Brewers Yeast LIU Rong，DENG Ze-yuan，LI Rui-zhen (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract ：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 in vitro. The results indicated experiments and orthogonal tests. The protein digestibility was measured by a pepsin-trypsin method 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 in vitro was 81.06%. respectively. The protein digestibility in vitro digestibility Key words：waste brewer yeast；protein；enzymatic hydrolysis；extraction technology； 中图分类号：TS261.9 文献标识码：A 文章编号：1002-6630(2007)10-0168-03 啤酒废酵母是啤酒生产过程中最主要的副产物， 消化率的测定有体内法和体外法。体内法能够较好的反 每生产100吨啤酒，就会产生大约1.5～2吨的湿啤酒酵 映动物实际消化情况，但