啤酒废酵母蛋白水解物的制取工艺

利用啤酒废酵母资源，通过破壁预处理与复合酶降解相结合的工艺，制取特定相对分子质量范围的蛋白水解物.响应面分析结果表明，在温度55～60℃,pH6.6～6.8,β-葡聚糖酶用量15～20U/g(以酵母计)的条件下，有最高的肽提取率.酶解7h，蛋白质提取率大于82%，经HPLC测定，水解产物中65%组分的相对分子质量在210～635之间，处于二肽和三肽相对分子质量范围.

Preparation of ProteinHydrolysates with Waste Brewer's Yeast

Protein hydrolysates were prepared by enzymatic hydrolysis ofpretreated waste brewer's yeast. The hydrolysis parameters were specified by response surface analysis. The Parameters are as follows: initial yeast concentration 15%, temperature 55～60 ℃, the β-glucanase-substrate ratio 15～20 U/g, and pH 6.6～6.8. When hydrolysed for 7 hour, more than 82% of the Kjeldahl protein in yeast was extracted. Measured by high-performance liquid chromatography(HPLC), 65.26% of the hydrolysates had molecular weights of 210～635 Dalton, which corresponded to dipeptides and tripeptides.