四川农业大学学报 ›› 2011, Vol. 29 ›› Issue (03): 407-410.doi: 10.3969/j.issn.1000-2650.2011.03.020

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超声结合紫外处理对啤酒酵母泥中蛋白释放量的影响

丁宏伟   

  1. 齐鲁师范学院生物系, 济南 250013
  • 收稿日期:2011-02-27 出版日期:2011-09-30 发布日期:2017-04-12

Effects of Released Quantity of Protein from Waste Brewer's Yeast while Processed by Ultrasonic Wave and Ultraviolet Ray

DING Hong-wei   

  1. Biological Department, Qilu Normal University, Jinan 250013, China
  • Received:2011-02-27 Online:2011-09-30 Published:2017-04-12

摘要: 采用超声波技术及紫外线辅助处理使酵母泥细胞破壁,从而释放出蛋白质,研究了超声波处理时间、紫外线处理时间以及温度对酵母蛋白质释放量的影响。结果表明:3个因素均对试验结果有明显影响,并确定出最佳的处理方法,即超声处理时间30 min,紫外线处理时间40 min,温度为40℃时效果最好,酵母蛋白的溶出量为0.474mg/mL,为对照样0.086 mg/mL的5.5倍。

关键词: 酵母蛋白, 释放, 超声波, 紫外线

Abstract: In this paper,in order to release the protein in yeast cell,the technology of ultrasonic wave and ultraviolet ray are used to fracture the cell of waste brewer's yeast.The effect of Ultrasonic wave treatment time,ultraviolet ray treatment time and temperature on the quantity of release protein are studied.The results showed:the three factors had significant effects on protein's release.And the optimum treatment method is that ultrasonic wave treatment time 30 min;ultraviolet ray treatment time 40 min,and temperature 40℃.In this time,the largest released quantity of protein is 0.474 mg/mL,and it is 5.5 times the released quantity of non-treated brewer's yeast cells.

Key words: yeast protein, released, ultrasonic wave, ultraviolet ray

中图分类号: 

  • TS201.1