| 酶法制备啤酒废酵母生物活性肽的工艺条件研究 |
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| 引用本文： | 吴鑫颖,邱树毅,凌秀梅. 酶法制备啤酒废酵母生物活性肽的工艺条件研究[J]. 食品与发酵工业, 2008, 34(4): 104-107 |
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| 作者姓名： | 吴鑫颖 邱树毅 凌秀梅 |
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| 作者单位： | 贵州大学化学工程学院,贵州贵阳,550003;贵州发酵工程与生物制药重点实验室,贵州贵阳,550003 |
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| 摘 要： | 以啤酒废酵母为原料,经木瓜蛋白酶酶解、分离、纯化、干燥等工序制得啤酒废酵母活性肽。试验通过单因素及响应面分析方法确定了木瓜蛋白酶对废酵母的最佳酶解条件为:酶解温度57.78℃,pH 7.05,酶用量3.03%.酶解后多肽得率可达到52.13%。
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| 关 键 词： | 啤酒废酵母 生物活性肽 木瓜蛋白酶 酶水解 |
| 修稿时间： | 2007-11-02 |
Study on the Process Conditions of Polypeptides Preparation from the Discarded Brewers Yeast by Enzymatic Hydrolyzation |
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| Wu Xinying,Qiu Shuyi,Ling Xiumei. Study on the Process Conditions of Polypeptides Preparation from the Discarded Brewers Yeast by Enzymatic Hydrolyzation[J]. Food and Fermentation Industries, 2008, 34(4): 104-107 |
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| Authors: | Wu Xinying Qiu Shuyi Ling Xiumei |
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| Abstract: | The polypeptides were made form the discarded brewers yeast by the papain hydrolyzation, separation,purification and dryness processes.The optimum conditions of the papain hydrolyzation were de- termined by the single factor and the response surface analysis of experiments.The optimum hydrolysis con- ditions of papain are as follows:temperature 57.78℃,pH 7.05,concentration of enzyme3.03%.Yield of peptide was 52.13%. |
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| Keywords: | discarded brewers yeast polypeptides papain enzymatic hydrolyzation |
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