啤酒废酵母蛋白的提取工艺研究

Research on Extraction Technology of Protein from Waste Beer Yeast

[目的]探讨啤酒废酵母中蛋白质的最佳提取方法及工艺条件。[方法]采用超声波法、冻融法、盐热法、碱热法4种提取方法。[结果]超声波法、冻融法、盐热法、碱热法在最佳工艺条件组合时,蛋白质提取率分别为3.47%、4.15%、5.66%、22.81%。啤酒废酵母蛋白质的提取以碱热法最佳,其最佳条件组合为:菌液比3∶10,氢氧化钠浓度1%,提取时间1 h,提取温度60℃。[结论]该研究为啤酒废酵母工业化大量提取提供了理论和试验依据。

[Objective]The aim was to study the best extration method and technology of protein from waste beer yeast.[Method]Four extraction methods were adopted in this research,which were ultrasonic extraction,freeze-thaw extraction,salt extraction and alkali extraction.[Result]Under the best extraction process and conditions,the protein extraction rate of ultrasonic extraction,freeze-thaw extraction,salt extraction and alkali extraction were 3.47%,4.15%,5.66% and 22.81% respectively.The best extraction technology of protein from beer waste yeast was alkali extraction,the best conditions of alkali extraction were 3∶10 of yeast to liquid ratio,1% of NaOH concentration,1 h of extraction time and 60 ℃ of extracting temperature.[Conclusion]It might provide the theoretic and experimental foundation for the extraction of protein from beer waste yeast in large scale.