|
|||||
|
|
| 用于准确评价酵母絮凝性能的新方法研究 | |
| 引用本文： | 胡维胜,汪东风,于丽娜,罗凯,钱盛烽,李伟.用于准确评价酵母絮凝性能的新方法研究[J].食品与发酵工业,2007,33(3):64-67. |
| 作者姓名： | 胡维胜 汪东风 于丽娜 罗凯 钱盛烽 李伟 |
| 作者单位： | 1. 中国海洋大学食品科学与工程学院,山东青岛,266003;福建雪津啤酒有限公司,福建莆田,351111 2. 中国海洋大学食品科学与工程学院,山东青岛,266003 3. 重庆三峡学院生物系,重庆,404000 4. 福建雪津啤酒有限公司,福建莆田,351111 |
| 摘 要： | 建立了1种快速、灵敏分析特定酵母絮凝性能的新方法。通过考察酵母悬浮液初始浓度、缓冲液pH值、各组分用量比例、体系水质等多因素对酵母絮凝性能的影响规律,优化确立了该测定体系的最佳参数:pH3.90的缓冲液2.7 mL和0.8 mL初始浓度0.3 g/mL的酵母悬浮液,体系适宜水质选择经离子交换处理后的纯净水。该方法操作简便,测定结果准确可靠。 |
| 关 键 词： | 酵母絮凝性 酵母悬浮液初始浓度 缓冲液pH值 组分用量比例 |
| 修稿时间： | 09 29 2006 12:00AM |
A Novel Method for Accurate Measurement of Yeast Flocculence |
|
| Hu Weisheng,Wang Dongfeng,Yu Lina,Luo Kai,Qian Shengfeng,Li Wei.A Novel Method for Accurate Measurement of Yeast Flocculence[J].Food and Fermentation Industries,2007,33(3):64-67. | |
| Authors: | Hu Weisheng Wang Dongfeng Yu Lina Luo Kai Qian Shengfeng Li Wei |
| Affiliation: | 1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2 .Fujian Sedrin Brewery Grcup Corporation Research Center, Fuzhou 351111, China; 3 .Department of Biology and Technology, College of Sanxia, Chongqing 404000, China |
| Abstract: | This paper introduced a novel method for determining flocculence of yeast cell.Through investing effects of such factors as concentration of yeast suspension,pH value of buffer,ratio of components,and type of water quality on yeast flocculation,the optimal conditions were obtained as following: 0.3 g/mL yeast suspension,2.7 mL buffer with pH 3.90,and purified water by ion exchange treatment,respectively.The optimized method was characteristic of simpleness and sensitiveness. |
| Keywords: | yeast flocculence initial concentration of yeast suspension pH value of buffer ratio of components |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |