安徽农业科学2009，Vol.37Issue(22)：10670-10672,10691,4.
复合酶解法制备酵母抽提物的应用研究
Study on the Application of Preparing Yeast Extract by Compound Enzymatic Hydrolysis
张伟 1杨继远1
作者信息
- 1. 商丘职业技术学院,河南商丘,476000
- 折叠
摘要
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.关键词
酶制剂/复合酶解/酵母抽提物/α-氨基氮Key words
Enzyme preparation/Compound enzymatic hydrolysis/Yeast extract/α-Amino nitrogen分类
轻工纺织引用本文复制引用
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):10670-10672,10691,4.
