摘要
研究了啤酒酵母自溶过程中溶出产物随自溶时间的变化 ,建立了啤酒酵母自溶过程中产物溶出的非结构性动力学模型 .应用非线性最小方差回归方法得到自溶反应的速度常数Ka及产物生成系数αKP、βLP等 .酵母自溶过程中产物溶出遵循一级反应速度方程 .
The study was conducted to evaluate the autolysis kinetics of brewer yeast. An unstructured kinetic model of first order was found to be capable of simulating quite satisfactorily the time course of residual suspended solids (Y) in the slurry, as well as Kjeldahl (KP) and Lowry (LP) protein accumulation in the clear extract. The autolysis kinetic rate constant (Ka) and yield factors for Kjeldahl and Lowry protein on total solids hydrolysed were determined by using a non linear least squares estimation method.
