用酶法对啤酒酵母细胞破壁优化条件的研究

试验旨以溶菌酶、蜗牛酶对啤酒酵母进行破壁,从中筛选出最佳的破壁条件。以啤酒酵母作为破壁酵母细胞,采用四因素四水平的正交试验设计进行试验。结果表明,酶量10 mg.mL-1,pH 5.0,温度45℃,时间6 h时的破壁率均高于以上各因素的水平。各因素对破壁率的影响顺序为:温度>时间>酶量>pH。蜗牛酶和溶菌酶破壁率差异不显著(P>0.05)。结果揭示本试验条件下溶菌酶、蜗牛酶最佳破壁条件为酶量10 mg.mL-1,pH 5.0,温度45℃,时间6 h。

Study on optimum enzymatic conditions of brewer yeast in cell-wall breaking

The objective of the experiment was to study on optimum cell-wall breaking conditions for brewer yeast by enzymatic treatment of lysozyme or snailase.4×4 orthogonal experimental design was used.The result showed that when ammount of enzyme,pH value,temperature and time were 10 mg·mL-1,5.0,45 ℃ and 6 h re-spectively,in this reseaching conditions,the average rate of cell-wall breaking was the greatest among all treatment levels.Influence degree of each factor ranked as follows: temperature>time>enzyme>pH.Reach 80 % at least when the condition for cell-wall breaking was 50 ℃ for 6 h.Difference of the breaking rate of lysozyme and snailase was not significant(P>0.05).So it was concluded that the best conditions for cell-wall breaking were as follows: ammount of enzyme 10 mg·mL-1,pH 5.0,temperature 45 ℃ and time 6 h.