碱法破壁-酶法提取葡萄酒废酵母细胞壁多糖的工艺研究

以工业发酵产生的葡萄酒废酵母泥为材料，过筛法除去葡萄果皮、果籽等杂质后，以细胞破壁液蛋白质含量、多糖提取率为评价指标，通过单因素试验和正交试验对碱法破壁-酶法提取细胞壁多糖工艺进行优化，以期提高多糖提取率。结果表明，最佳工艺条件为细胞破壁碱（KOH）处理温度为60 ℃，碱（KOH）质量浓度为70 g/L，处理时间为1.5 h，80 kHz超声辅助；酶法提取多糖最佳工艺为酶作用温度50 ℃，酶解时间1.5 h，中性蛋白酶添加量0.3%，初始pH值7.0。在此优化条件下，葡萄酒废酵母多糖提取率为21.08%。

Extraction technology of polysaccharides from the cell wall of spent yeasts of wine by alkaline breaking-enzymatic extraction method

Using the spent yeast mud produced by industrial fermentation as material, after removing impurities such as grape peel and fruit seeds by sieving method, and using protein concentration of cell wall breaking liquid and the extraction rate of polysaccharides as evaluation indexes, the alkali breaking and enzymatic extraction technology were optimized through single factor experiments and orthogonal experiments, in order to obtain high yield of polysaccharides. The results showed that the optimum technological conditions were as follows: alkali (KOH) concentration of cell wall breaking 70 g/L, treatment temperature 60 ℃ and time 1.5 h assisted by ultrasonic treatment of 80 kHz. The optimal enzymatic extraction technique condition was enzymatic temperature 50 ℃, hydrolysis time 1.5 h, neutral protease addition 0.3%, and initial pH value 7.0. Under the optimal conditions, the final polysaccharides extraction rate of spent yeast was 21.08%.