崔春,赵龙,赵谋明

• 1:华南理工大学食品科学与工程学院

摘要(Abstract)：

为降低酵母抽提物生产对活性酵母原料的依赖,文章以普通干酵母粉为基本原料,以蛋白回收率、水解度、转化率和干物质得率为主要指标,通过单因素试验并结合正交试验优化,最终确定了其最佳制备工艺:料液比1∶9,加酶量0.5%(E/S,胰酶∶风味蛋白酶为3∶1),酶解时间16h,温度55℃,酶解pH值8.5。在该条件下制备酵母抽提物,蛋白回收率达71.84%±0.10%,水解度为29.17%±0.12%,所测定的17种游离氨基酸总质量分数达160.21mg/g,其中苦味氨基酸、甜味氨基酸和鲜味氨基酸分别占58.53%,20.38%和15.82%。肽分子量分析结果表明酵母抽提物中小于3kDa的肽段质量分数高达76.68%。

关键词(KeyWords)： 酵母;酵母抽提物;酶解;分子量分布;游离氨基酸;正交试验

Abstract:

Keywords:

基金项目(Foundation): 国家高技术研究发展计划(863计划)(2013AA102201);; 广东省战略性新兴产业核心技术攻关(2012A080800014,2012A020800002);; 广州市科技计划项目(201604020067)

作者(Author): 崔春,赵龙,赵谋明

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