超高压均质参数对酵母破壁率的影响

Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption

利用超高压均质设备进行酵母破壁实验研究,考察酵母溶液浓度、均质压力和均质时间3个因素对酵母破壁率的影响。通过研究可知:酵母的破壁率随着溶液浓度的增加先增大后减小,浓度在10%左右达到最佳;破壁率随着均质压力的升高而增大,但上升梯度逐渐减小;破壁率随着均质时间的延长而增大并逐渐趋于水平,在超高压操作工况下,短时破壁即可达到较理想的效果。在实验范围内,酵母浓度10%、均质压力172 MPa和均质时间17 min为最佳工艺条件。实验研究为废酵母的加工和利用提供了参考依据。

Yeast cell disruption experiments have been conducted by ultra-high-pressure homogenizer. Simulated the relationship of disruption against operation parameters covering yeast concentration, homogenization pressure and operation time. Yeast cell disruption first increased as the concentration increasing and then decreased, achieved the best with the concentration about 10%. Yeast cell disruption increased with the increasing homogenization pressure, but then gradually disrupted rate reduced. Disruption increased with the homogenization time and then also gradually tended to the constant. Under ultra-high pressure conditions, a short-time operation can achieve better results. In the experimental range, 10% of yeast concentration, 172MPa of homogenization pressure and 17min of homogenization time are the optimum conditions. The research is an important theoretical information for further processing and utilization of yeasts.