| 酿酒酵母老化过程中酶活力变化研究 |
| |
| 引用本文： | 张利,王硕,刘宝祥,姚继兵,董亮,赵长新. 酿酒酵母老化过程中酶活力变化研究[J]. 食品科技, 2012, 0(7): 5-9 |
| |
| 作者姓名： | 张利 王硕 刘宝祥 姚继兵 董亮 赵长新 |
| |
| 作者单位： | 大连工业大学生物工程学院 |
| |
| 摘 要： | 通过不同代数为载体对酿酒酵母老化过程中酶活力进行测定,发现酶活力随着酵母老化出现明显的变化,为酵母老化程度的鉴定提供理论依据。经过多次实验得到结论:随着酵母老化程度的增加,蛋白酶活力逐渐升高,乳糖酶、α-淀粉酶、核酸酶的活力逐渐降低。
|
| 关 键 词： | 酿酒酵母 老化 蛋白酶 乳糖酶 α-淀粉酶 核酸酶 |
Changes in enzyme activity during Saccharomyces Cerevisiae aging |
| |
| ZHANG Li, WANG Shuo, LIU Bao-xiang, YAO Ji-bing, DONG Liang, ZHAO Chang-xin. Changes in enzyme activity during Saccharomyces Cerevisiae aging[J]. Food Science and Technology, 2012, 0(7): 5-9 |
| |
| Authors: | ZHANG Li WANG Shuo LIU Bao-xiang YAO Ji-bing DONG Liang ZHAO Chang-xin |
| |
| Affiliation: | * (School of Biological Engineering, Dalian Polytechnic University, Dalian 116034) |
| |
| Abstract: | The experiment with different generation as its carrier to measure the enzyme activity during Saccharomyces Cerevisiae aging, and find enzyme activity have significant changes during yeast aging, providing a theoretical basis on identifying yeast aging. After several experiments to prove: with the yeast aging increases, protease activity gradually increased, lactase, α-amylase, nuclease activity decreasing. |
| |
| Keywords: | Saccharomyces Cerevisiae aging protease lactase α-amylase nuclease |
| 本文献已被 CNKI 等数据库收录！ |
|
