高压脉冲电场对啤酒酵母细胞溶解释放蛋白质的影响

Effects of High-Voltage Pulsed Electric Field on Released Protein by Brewer Yeast Cell

应用高压脉冲电场在不同条件下处理啤酒酵母细胞,使其释放蛋白质及其分解产物氨基酸。结果表明:高压脉冲电场处理具有使啤酒酵母细胞溶解释放蛋白质和氨基酸的作用,且随着处理温度增高、电场强度增大和脉冲数增加,啤酒酵母细胞的蛋白质和氨基酸溶出量增大。当试验条件在25℃4、0 kV/cm电场强度和60个脉冲数时,酵母细胞蛋白质和氨基酸溶出量最大(0.154 mg/mL,0.190 mg/mL),约为未用高压脉冲电场处理的2倍。

Brewer yeast cells were treated by high-voltage pulsed electric field in order to release cell protein and its decomposition product. The results showed that brewer yeast cells released cell protein and amino acid after they were treated by high-voltage pulsed electric field. With the increase of treated temperature, intensity of the electric field and pulsed number, the quantity of protein and amino acid of the brewer yeast cells increased. The largest released quantity of protein and amino is 0.154 mg/mL and 0.19 mg/mL respectively when brewer yeast cells were treated at 40 kV/cm electric field intensity, 60 pulse numbers and 25℃, which is two times the released quantity of non-treated brewer yeast cells.