啤酒废酵母泥综合利用的研究

Preparation of Yeast Extract and β-1,3-Glucan from Spent Brewer's Yeast

研究了利用啤酒废酵母泥制备酵母抽提物和β-葡聚糖的相关工艺条件。结果表明,自溶-酶联法是制备啤酒酵母抽提物的理想方法,用该法制备啤酒酵母抽提物的抽提率达68.6%、蛋白质利用率达87.3%,抽提物中蛋白质、游离氨基酸态氮和复合核苷酸的含量分别达10.6%、4.2%和3.9%,远高于普通自溶工艺的技术指标;将自溶后的酵母残渣进一步制备成β-1,3-葡聚糖,通过正交试验获得了其优化的工艺条件:酵母浓度10%、碱浓度2%、反应温度80℃、反应时间4 h、碱处理次数4次。在优化的工艺条件下,β-1,3-葡聚糖得率达26.8%、成品中杂蛋白含量仅0.4%、β-葡聚糖分子质量为158ku。实现了啤酒废酵母泥的综合利用和高值化。

The paper researched yeast extract and β-1,3-glucan from brewer＇s yeast. The results showed that autolysis combined with enzyme-hydrolysis is the ideal way of producing brewer＇s yeast extract. The extract ratio and protein utilization ratio arrived 68.6% and 87.3%. Product contains 10.8% total nitrogen, 4. 2% free ammonia acid and 3.9% nucleotide. This technical index is higher than autolysis process. The optimum conditions of preparation β-glucan was obtained by orthogonal experiment, they were 10% yeast residue, 2%alkali, 80℃ for 4 hours,repeatly treated 4 times with alkali solution. On the optimum conditions, the producing ratio of β-1, 3-glucan was 26.8% and molecular weight of β-1,3-glucan reached 158 KDalton.