| 微波辅助酵母破壁工艺的研究 |
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| 引用本文： | 侯振建,王丽君,李明浩,杨鑫钰. 微波辅助酵母破壁工艺的研究[J]. 食品与机械, 2012, 28(1): 183-185 |
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| 作者姓名： | 侯振建 王丽君 李明浩 杨鑫钰 |
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| 作者单位： | 1. 南阳理工学院,河南南阳,473004
2. 河南科技大学,河南洛阳,471003 |
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| 基金项目： | 河南省科技攻关项目(编号:112102210045) |
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| 摘 要： | 研究微波功率、微波作用时间、酵母含量、pH值对酵母细胞破壁的影响。以破壁前后酵母细胞的数量和氨基酸态氮含量来衡量酵母细胞的破壁率,确定最佳破壁条件。通过单因素和正交试验。结果表明,在酵母含量为4%、pH 6.0、微波功率600W条件下,微波处理40min,添加1%的质量比为1∶1的木瓜蛋白酶和中性蛋白酶,3%的NaCl,在55℃恒温自溶2h后即可得到最佳的破壁效果。
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| 关 键 词： | 微波 自溶 酵母细胞 破壁率 |
Study on microwave-assisted breaking of yeast cell wall |
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| HOU Zhen-jian , WANG Li-jun , LI Ming-hao , YANG Xin-yu. Study on microwave-assisted breaking of yeast cell wall[J]. Food and Machinery, 2012, 28(1): 183-185 |
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| Authors: | HOU Zhen-jian WANG Li-jun LI Ming-hao YANG Xin-yu |
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| Affiliation: | 1(1.Nanyang Institute of Technology,Nanyang,Henan 473004,China; 2.Henan University of Science and Technology,Luoyang,Henan 471003,China) |
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| Abstract: | The effects were examined of microwave power,microwave radiation time,yeast concentration and pH on yeast cell breakage were examined.The breakage rate of yeast cells was measured by the numbers of yeast cells and the ammonia nitrogen contents before and after the breakage,by which the best breakage conditions were determined.Through single factor and orthogonal experiments,the best technique combination was found as followed: Under the conditions of 4% yeast concentration,pH 6.0 and 600 W of microwave power,do 40 min of microwave radiation,add 1% papain addition and neutral protease of 1∶1 mass ratio and 3% NaCl,and keeping the autolysis in 55 ℃ constant temperature for 2 hours. |
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| Keywords: | microwave autolysis yeast cell breakage rate |
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