酶法制备啤酒废酵母生物活性肽的工艺条件研究

Study on the Process Conditions of Polypeptides Preparation from the Discarded Brewers Yeast by Enzymatic Hydrolyzation

以啤酒废酵母为原料,经木瓜蛋白酶酶解、分离、纯化、干燥等工序制得啤酒废酵母活性肽。试验通过单因素及响应面分析方法确定了木瓜蛋白酶对废酵母的最佳酶解条件为:酶解温度57.78℃,pH 7.05,酶用量3.03%.酶解后多肽得率可达到52.13%。

The polypeptides were made form the discarded brewers yeast by the papain hydrolyzation, separation, purification and dryness processes. The optimum conditions of the papain hydrolyzation were determined by the single factor and the response surface analysis of experiments. The optimum hydrolysis conditions of papain are as follows： temperature 57. 78℃, pH 7.05,concentration of enzyme3.03%. Yield of peptide was 52.13%.