| 酵母破壁程度测定方法的研究 |
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| 引用本文： | 周小辉,陈毛清,曹诗国,梁大炜,戴晋军,徐智鹏,胡骏鹏.酵母破壁程度测定方法的研究[J].中国饲料,2020(1):115-118. |
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| 作者姓名： | 周小辉 陈毛清 曹诗国 梁大炜 戴晋军 徐智鹏 胡骏鹏 |
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| 作者单位： | 安琪酵母股份有限公司;安琪酵母渊崇左冤有限公司 |
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| 基金项目： | 广西壮族自治区科技计划（2017AB56026） |
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| 摘 要： | 酵母是饲料工业常用的一种单细胞蛋白,经破壁可以得到不同的深加工产品。根据酵母细胞破壁后细胞表面通透性增加以及蛋白质被酶解释放到酵母细胞外的特点,本实验采用革兰氏染色法、酸溶蛋白质检测法、氨基酸态氮检测法对未破壁的酵母粉、自溶酵母、外源酶解酵母进行检测对比研究。结果显示:(1)经革兰氏染色,3种酵母的颜色存在明显差异:酵母粉显示紫色,自溶酵母显示部分为紫色、部分为无色,外源酶解酵母显示无色;(2)外源酶解酵母、自溶酵母、酵母粉之间的酸溶蛋白质和氨基酸态氮含量存在显著差异(P<0.05),在外源酶解酵母中含量最高。本实验结果表明,采用革兰氏染色法可以区分酵母是否破壁;通过检测酸溶蛋白质和氨基酸态氮含量可以评估酵母产品的破壁程度。
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| 关 键 词： | 酵母 破壁程度 革兰氏染色 酸溶蛋白质 氨基酸态氮 检测方法 |
Study on the determination method of the degree of yeast breaking |
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| ZHOU Xiaohui,CHEN Maoqing,CAO Shiguo,LIANG Dawei,DAI Jinjun,XU Zhipeng,HU Junpeng.Study on the determination method of the degree of yeast breaking[J].China Feed,2020(1):115-118. |
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| Authors: | ZHOU Xiaohui CHEN Maoqing CAO Shiguo LIANG Dawei DAI Jinjun XU Zhipeng HU Junpeng |
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| Institution: | (Angel Yeast Co.,Ltd.,Yichang,Hubei Province 443003,China;Angel Yeast(Chongzuo)Co.,Ltd.,Chongzuo,Guangxi Province 545200,China) |
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| Abstract: | Yeast has been a kind of single cell protein commonly used in feed industry.Different kinds of deep processed products can be obtained by breaking the cell wall.In this study,the Gram staining(appropriate improvement),acid-soluble protein detection method and amino acid nitrogen detection method were used to compare unbroken yeast powder,autolysis yeast and exogenous enzymatic yeast according to the characteristics of increased cell surface permeability after yeast cell wall breaking and the release of protein into yeast cells by enzym.The results showed that after Gram staining,there were significant differences in the color of the three kinds of yeast products:the yeast powder showed purple,the autolyzed yeast showed purpleand colorless together;while the exogenous yeast showed colorless;Meanwhile,there were significant differences in acid-soluble protein and amino acid nitrogen content between these three yeast products(P<0.05),and the highest content in exogenous enzyme hydrolyzed yeast.In conclusion,Gram staining could be used to distinguish whether the yeast breaking or not;the degree of wall breaking of the yeast product could be evaluated by detecting the acid-soluble protein and the amino acid nitrogen content. |
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| Keywords: | yeast breaking degree Gram staining acid-soluble protein amino acid nitrogen test method |
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