啤酒酵母泥胞壁多糖的提取

Extraction and Composition Analysis of Cell Wall in Waste Beer Yeast Slurry

采用酶解法提取啤酒废酵母泥的酵母细胞壁多糖。采用正交试验加酶量、pH值、温度和酶解时间4个单因素对胞壁多糖提取率的影响。得出最佳提取条件为最适加酶量240IU/g,最适pH值4.0,最佳酶解时间2h,最佳酶解温度50℃,多糖得率可达60%。采用薄层层析法对胞壁多糖进行纯化,定性测得多糖的组分为甘露糖和葡萄糖。

The polysaccharides of cell wall in waste beer yeast slurry were extracted by enzyme decomposition method. The effects of four single factors including enzyme addition level, pH value, temperature and enzymolysis time on the extraction rate ofpolysaccharides were studied by orthogonal tests to obtain the following optimal extraction conditions： enzyme addition level as 240 IU/g, pH value as 4.0, 2 h enzymolysis time, enzymolysis at 50 ℃, and polysaccharides yield reached 60 %. Besides, the polysaccharides were purified by thin-layer chromatography and its ingredients were mannose and glucose by composition analysis.