摘要
采用超声波进行样品预处理,以不同的乙醇浓度、温度、料液比和时间对啤酒废酵母中活性成分的提取进行单因素和正交实验,考察对海藻糖提取率和蛋白质含量影响。结果表明:140W超声预处理60min后,用50%乙醇、料液比1:30,70℃条件下冷凝回流和搅拌加热60min。此时海藻糖提取率较高,可达94%,蛋白质含量为5.283mg/g。
In order to study the extraction rate of trehalose and the content of protein during the extraction of effective components from abandoned yeast in beer industry, the yeast was treated with ultrasonic and both single factor and orthogonal design experiment were carried out to determine the influence of alcoholic concentration, temperature, liquid- solid ratio and extraction time. The results showed that the optimum conditions were： ultrasonic power was 140W, ultrasonic time was 60rain, alcoholic concentration was 50%, liquid-solid ratio was 1：50, extraction temperature was 70℃ and extraction time was 60min. Under such conditions, the extraction rate of trehalose and the content of protein can reach 94% and 5.283mg/g respectively.
出处
《四川食品与发酵》
CAS
2008年第6期10-13,共4页
Sichuan Food and Fermentation
关键词
卑酒废酵母
海藻糖
蛋白质
超声波
abandoned yeast in beer industries
trehalose
protein
ultrasonic
