啤酒废酵母蛋白的提取工艺研究 |
| |
引用本文: | 郭龙,王欣欣,黄建新.啤酒废酵母蛋白的提取工艺研究[J].安徽农业科学,2010,38(34):19566-19567,19580. |
| |
作者姓名: | 郭龙 王欣欣 黄建新 |
| |
作者单位: | 西北大学生命科学学院,陕西西安710069 |
| |
基金项目: | 国家大学生创新性实验计划项目 |
| |
摘 要: | 目的]探讨啤酒废酵母中蛋白质的最佳提取方法及工艺条件。方法]采用超声波法、冻融法、盐热法、碱热法4种提取方法。结果]超声波法、冻融法、盐热法、碱热法在最佳工艺条件组合时,蛋白质提取率分别为3.47%、4.15%、5.66%、22.81%。啤酒废酵母蛋白质的提取以碱热法最佳,其最佳条件组合为:菌液比3∶10,氢氧化钠浓度1%,提取时间1 h,提取温度60℃。结论]该研究为啤酒废酵母工业化大量提取提供了理论和试验依据。
|
关 键 词: | 啤酒废酵母 蛋白质 提取 |
Research on Extraction Technology of Protein from Waste Beer Yeast |
| |
Institution: | GUO Long et al(College of Life Science,Northwest University,Xi'an,Shaanxi 710069) |
| |
Abstract: | Objective]The aim was to study the best extration method and technology of protein from waste beer yeast.Method]Four extraction methods were adopted in this research,which were ultrasonic extraction,freeze-thaw extraction,salt extraction and alkali extraction.Result]Under the best extraction process and conditions,the protein extraction rate of ultrasonic extraction,freeze-thaw extraction,salt extraction and alkali extraction were 3.47%,4.15%,5.66% and 22.81% respectively.The best extraction technology of protein from beer waste yeast was alkali extraction,the best conditions of alkali extraction were 3∶10 of yeast to liquid ratio,1% of NaOH concentration,1 h of extraction time and 60 ℃ of extracting temperature.Conclusion]It might provide the theoretic and experimental foundation for the extraction of protein from beer waste yeast in large scale. |
| |
Keywords: | Waste beer yeast Protein Extraction |
本文献已被 维普 万方数据 等数据库收录! |
|