面包酵母高糖发酵力与蔗糖酶活力关系的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 面包酵母高糖发酵力与蔗糖酶活力关系的研究 封冰，张翠英，林雪，肖冬光 （天津科技大学生物工程学院，天津 300457） 摘要：本文研究了面包酵母高糖耐性与蔗糖酶活性的关系。通过对八株酵母菌株的蔗糖酶活性和高糖面团发酵力比较分析，其 中ADY2 蔗糖酶酶活最大，BY-6 最小，分别为 128.70 U/g 干酵母和 30.55 U/g 干酵母，而在高糖面团中发酵力却是 BY-6 最大，ADY2 最小，CO2 的产生量分别为850 ccm 和 225 ccm ，证实了较低蔗糖酶活性的面包酵母菌株具有在高糖面团中发酵力较高的特性。通过 测定蔗糖酶酶活相差较大的株菌BY-6 和ADY2 在蔗糖模拟面团中的蔗糖消耗和葡萄糖积累曲线，结果表明 ADY2 不仅蔗糖消耗速度 -2 -2 比BY-6 快，且其积累葡萄糖的速度比 BY-6 快，同时所积累的最高葡萄糖量也比 BY-6 高，分别为5.89×10 和 4.50×10 g/mL 。此外， 即便是蔗糖酶酶活低且高糖面团发酵力大菌株BY-6 在蔗糖模拟面团培养基中仍有较多葡萄糖积累，因此选育蔗糖酶水解生成葡萄糖 速度与其利用葡萄糖速度一致或相差不大的菌株是我们选育耐高糖面包酵母菌株的一个控制靶点。 关键词：面包酵母；蔗糖酶；高糖耐性；发酵力 文章篇号：1673-9078(2014)5-131-135 The Relationship between Fermentation Activity of Saccharomyces cerevisiae in High-sugar Dough and Sucrase Activity FENG Bing, ZHANG Cui-ying, LIN Xue, XIAO Dong-guang (College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: Six active dry yeasts with two strains BY-6 and BY-14 were used as the tested strains. The sucrase activities, specific growth rates in different types of culture medium and fermentation activities in high and low sugar dough were detected. The yeast ADY2 and BY-6 showed the highest and lowest sucrase activities, respectively, being of 128.70 U/g dry yeast and 30.55 U/g dry yeast, respectively. For the fermentation activity in high-sugar dough, the outputs of CO2 were 850 ccm and 225 ccm, respectively. It was proved that the strain with lower sucrase activity had better fermentation activity in high-sugar dough. By measuring the consumption of sucrose and accumulation of glucose i