酵母对茶多酚吸附性能的研究-食品科学专业论文.docxVIP

AbstractAbstract Abstract Abstract Study on the adsorption properties of yeast on tea polyphenols Subject，Specialty：Engineering，Food Science Master graduate student：Yin Liu Faculty adviser：Miao Wang In recent years，more and more researches focused on the adsorption of yeast at home and abroad．But most of these researches focused on the adsorption phenomenon,especially for China，there were few studies on adsorption mechanism．In this research,the adsorption properties ofpreteated yeast cells on tea polyphenols(TP)were studied．The objectives ofthis study are to find the adsorption mechanism and influencing factors．as well as the changes in the stability and antioxidant activity of TP absorbed．And providing a scientific basis for yeast used in foods as an adsorbent． First of a11．yeast cells were pre-treated by alcohol、3％sodium chloride、alkaline protease and sodium hydroxide respectively to prepare ACY,娅、王，心and AWGP,which were used to adsorb TP in aqueous solution．The results showed as follows：30mL，40mg／mL，pH 4．00 of TP solution，2．00 g(nld)pretreated yeast ceils，adsorption time 4h and adsorption temperature 40℃．then the rate ofTP adsopted(w／w)reached：ACY 98．1％、AEY 94．3％、AY 92．2％、 AWGP 73．2％and the unit adsorption quantity WaS：ACY 3 1 9．8 mg／g，AEY 307．5 megg，AY 303．8 m#g and AWGP 238．5 megg．The adsorption kinetics analysis showed that the processes of adsorption was in accordance wim the Langmuir isotherm formula and Freundlich isotherm formula at the concentration of TP solution lower than 1 0 me／mL．W1lile the concentration of TP solution Was higher than 1 0 mg／mL，the accordante between the theoretical curves and the test curves was unaccordant．The results illustrated that the adsorption of yeast on TP was not just monomolecular physical or chemical adsorption,and at the same time TP Was adsorbed into cell interior through the cell wall and cell membrane． Secondly,the effect of pretreatment methods on cellular components and physical-chemical properties of cell surface w