啤酒废酵母自溶制备氨基酸的研究Research on Preparing Amino Acids with Waste Beer Yeast
陈雪梅,陈茂深,徐菲菲,钟芳
摘要(Abstract)：
以啤酒废酵母为原料自溶制备氨基酸,以水解度为参考指标确定了自溶工艺条件。首先,对氯化钠、半胱氨酸、亚硫氨酸和风味蛋白酶这4种促溶剂进行了研究,结果表明:风味蛋白酶(2.2×104 U/g)效果最佳;在此基础上对其他工艺条件如促溶剂添加量、初始pH值、温度和时间进行了优化,通过研究表明最佳自溶条件为风味蛋白酶0.3%、初始pH值6.5、温度45℃、自溶时间20h,在此工艺条件下水解度为44.29%。并对氨基酸组成进行了分析,结果表明氨基酸水解度为45.24%,且组氨酸、苏氨酸、缬氨酸、苯丙氨酸、异亮氨酸、亮氨酸和赖氨酸的水解度较高,高达60%以上。
关键词(KeyWords)： 啤酒废酵母;自溶;水解度;氨基酸
基金项目(Foundation):
作者(Author): 陈雪梅,陈茂深,徐菲菲,钟芳
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