摘要
利用GC、HPLC和氨基酸分析仪 ,对抗冻性面包酵母FTY 5和普通面包酵母的细胞构成成分 ,即海藻糖含量、脂肪酸组成和氨基酸组成进行了分析和比较。结果表明 ,FTY -5细胞内海藻糖含量是普通酵母含量的4 . 6倍。从FTY- 5和普通酵母细胞的脂肪中检出了 7个已知组分 :肉豆蔻酸C14 :0 ,棕榈油酸C16:1,棕榈酸C16:0 ,亚油酸C18:2 ,油酸C18:1,硬脂酸C18:0 和花生酸C2 0 :0 ,FTY- 5中亚油酸的含量较高 ,其含量为 9. 6 7% ,高于普通酵母 0 . 6 7%。FTY- 5与普通酵母细胞氨基酸组成最大的不同点是前者有酪氨酸存在 ,而后者没有检出。
In the present study, the cell components, including trehalose, fatty acid components and amino acid in the FTY-5 were qualitatively and quantitatively determined and compared with the common baker's yeast by using HPLC, GC and amino acid analyzer. The results suggested that trehalose in FTY-5 contained 4.6 times more than that in common yeast. And seven kinds of known fatty acid components were determined, including myristic acid C_ 14:0, palmitoleic acid C_ 16:1, palmitic acid C_ 16:0, linoleic acid C_ 18:2, oleic acid C_ 18:1,stearic acid C_ 18:0, and arachidic acid C_ 20:0. The content of linoleic acid in FTY-5 was 9.67%, which was much more than 0.67% in common yeast. The analysis of amino acids in FTY-5 and common yeast showed that tyrosine was found in the former one, but not in the latter.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期22-25,共4页
Food and Fermentation Industries
基金
天津市科委重点科技项目 (No.0 4 31 830 1 1 )
