用酶法对啤酒酵母细胞破壁优化条件的研究

Study on optimum enzymatic conditions of brewer yeast in cell-wall breaking

试验旨以溶菌酶、蜗牛酶对啤酒酵母进行破壁,从中筛选出最佳的破壁条件。以啤酒酵母作为破壁酵母细胞,采用四因素四水平的正交试验设计进行试验。结果表明,酶量10 mg.mL-1,pH 5.0,温度45℃,时间6 h时的破壁率均高于以上各因素的水平。各因素对破壁率的影响顺序为:温度>时间>酶量>pH。蜗牛酶和溶菌酶破壁率差异不显著(P>0.05)。结果揭示本试验条件下溶菌酶、蜗牛酶最佳破壁条件为酶量10 mg.mL-1,pH 5.0,温度45℃,时间6 h。

The objective of the experiment was to study on optimum cell-wall breaking conditions for brewer yeast by enzymatic treatment of lysozyme or snailase. 4x4 orthogonal experimental design was used. The result showed that when ammount of enzyme, pH value, temperature and time were 10 mg·mL^-1, 5.0, 45 ℃ and 6 h respectively, in this reseaching conditions, the average rate of cell-wall breaking was the greatest among all treatment levels. Influence degree of each factor ranked as follows： temperature〉time〉enzyme〉pH. Reach 80 % at least when the condition for cell-wall breaking was 50 ℃ for 6 h. Difference of the breaking rate of lysozyme and snailase was not significant（P〉0.05）. So it was concluded that the best conditions for cell-wall breaking were as follows： ammount of enzyme 10 mg·mL^-1, pH 5.0, temperature 45 ℃ and time 6 h.