| 复合酶解法制备酵母抽提物的应用研究 |
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| 引用本文： | 张伟,杨继远.复合酶解法制备酵母抽提物的应用研究[J].安徽农业科学,2009,37(22):10670-10672. |
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| 作者姓名： | 张伟 杨继远 |
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| 作者单位： | 商丘职业技术学院,河南商丘,476000 |
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| 摘 要： | 目的]为生产高辅料比啤酒确定最佳的酶制剂种类及酶解工艺。方法]比较13种酶制剂在制备酵母抽提物中的酶解情况，选择并确定最佳的酶制剂种类及酶解工艺。结果]在4种碱性蛋白酶中，碱性蛋白酶A的d一氨基氮得率最高。碱性蛋白酶A和风味蛋白酶的复合酶解试验表明，风味蛋白酶A的酶解情况优于风味蛋白酶B。β-葡聚糖酶和木瓜蛋白酶对α-氨基氮的得毫影响不大。酵母抽提酶的α-氨基氮得率高于干酵母酶A和B的共同酶解得率。当料水比为1：4时，滤液中α-氨基氮含量为900mg／L左右。100kg干燥酵母粉在酶解至α-氨基氮含量为4000mg／L时，可得浓度为10°P的醪液700L，即α-氨基氮的得率为1：7。结论]应用蛋白酶复合酶解制备酵母抽提物具有收率高、时间短、设备简单、操作方便、成本低的优点，在高辅料比啤酒的生产中应用较为可行。
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| 关 键 词： | 酶制剂 复合酶解 酵母抽提物 α-氨基氮 |
Study on the Application of Preparing Yeast Extract by Compound Enzymatic Hydrolysis |
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| ZHANG Wei et al.Study on the Application of Preparing Yeast Extract by Compound Enzymatic Hydrolysis[J].Journal of Anhui Agricultural Sciences,2009,37(22):10670-10672. |
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| Authors: | ZHANG Wei |
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| Institution: | ZHANG Wei et al(Shangqiu Vocational , Technical College,Shangqiu,Henan 476000) |
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| Abstract: | Objective] The purpose was to ascertain the optimum enzyme preparation variety and enzymolysis technology for producing beer with high excipient ratio. Method] The enzymolysis situations of 13 enzyme preparations in preparing yeast extract were compared for selecting and ascertaining the optimum enzyme preparation variety and enzymolysis technology. Result] Among the 4 alkaline proteinase, the yield rate of α-amino nitrogen of alkaline proteinase A was highest. The compound enzymatic hydrolysis experiment of alkaline proteinase A and flavored proteinase showed that the enzymolysis situation of flavored proteinase A was better that of flavored proteinase B. The effects of β-glucanase and papain on the yield rate of α-amino nitrogen were little. The yield rate of α-amino nitrogen of yeast extraction enzyme was higher than that of the joint enzymatic hydrolysis of dry yeast enzyme A and B. When the ratio of material to water was 1∶4, the content of α-amino nitrogen in the filtrate was about 900 mg/L. The 700 L fermented liquor with concn. of 10° P could be got through treating 100 kg dry yeast powder by enzymatic hydrolysis till the content of α-amino nitrogen in fermented liquor was 4 000 mg/L and the yield rate of α-amino nitrogen was 1∶7. Conclusion] The preparation of yeast extract by applying compound enzymatic hydrolysis with proteinases had advantages such as high yield rate, short time, simple facilities, convenient operation and low cost. It was relatively feasible to be applied in the production of beer with high excipient ratio. |
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| Keywords: | Enzyme preparation Compound enzymatic hydrolysis Yeast extract |
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