| 摘要: |
| 【目的】比较不同方法对啤酒酵母泥中多糖的提取效果，旨在为啤酒酵母泥的高效利用提供依据。【方法】采用传统热水浸提法、超声波处理技术、微波辅助提取法、冻融法和酶法从啤酒酵母泥中提取多糖，比较提取效果，并研究了其中提取效果较好的2种方法对酵母多糖提取的协同作用。【结果】传统热水浸提法的酵母多糖提取率为12.8 mg/g，酵母细胞破壁率为38％；采用超声波处理技术提取时，时间应控制在30 min内，酵母多糖提取率最高达17.6 mg/g，酵母细胞破壁率为54％；采用微波辅助提取法提取时，时间应不超过3.5 min，酵母多糖提取率最高达16.6 mg/g，酵母细胞破壁率达48％；采用冻融法处理啤酒酵母泥，反复冻融5次时，酵母多糖提取率最高可达13.7 mg/g，酵母细胞破壁率达42％；采用酶法处理时，当木瓜蛋白酶用量为200 IU/g、温度为50 ℃、时间为15 h时，酵母多糖提取率为18.0 mg/g，酵母细胞破壁率为58％；采用超声波处理技术与酶法相结合处理啤酒酵母泥时，酵母多糖提取率可达24.5 mg/g，酵母细胞破壁率达75％。【结论】采用超声波处理技术与酶法提取酵母泥中的多糖时，二者具有协同作用，且提取效果较好。 |
| 关键词: 啤酒酵母泥 酵母多糖 酶法 超声波处理技术 |
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| 基金项目:齐鲁师范学院院级青年教师科研基金项目（2012L1004） |
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| Extraction of polysaccharide from brewer yeast slurry |
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DIGN Hongwei, ZHANG Hailong, DING Hongjie
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Qilu Normal University
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| Abstract: |
| 【Objective】This study compared the extraction rates of polysaccharide from brewer yeast slurry using different methods.【Method】Traditional hot water extraction method,ultrasonic wave,microwave assisted treatment,freezing and thawing method and enzyme method were applied to extract polysaccharide from brewer yeast slurry and their effects were compared.The synergistic action of two best methods was investigated as well.【Result】The polysaccharide extraction rate of traditional hot water extraction method was 12.8 mg/g,and the cell wall broken rate was 38%.The treatment time of ultrasonic wave method was less than 30 min with extraction rate of 17.6 mg/g and the cell wall broken rate of 54%.The treatment time of microwave method was less than 3.5 min with extraction rate of 16.6 mg/g and the cell wall broken rate of 48%.When the material was treated for five times by freezing and thawing method,the highest extraction rate was 13.7 mg/g and the highest cell wall broken rate was 42%.When the material was treated by enzyme method with enzyme content of 200 IU/g and temperature of 50 ℃,the treatment time was about 15 h,the extraction rate was 18.0 mg/g,and the cell wall broken rate was 58%.Combined treatment of ultrasonic wave and enzyme methods reached an extraction rate of 24.5 mg/g and a cell wall broken rate of 75%.【Conclusion】Ultrasonic wave and enzyme methods had synergistic action on extraction of polysaccharide. |
| Key words: brewer yeast slurry yeast polysaccharide enzyme method ultrasonic wave treatment technology |
