酶解法制备酵母葡聚糖及其副产物分析-《中国调味品》

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Title:: Preparation of Yeast Glucan and Its By-products by Enzymatic Hydrolysis

摘要:: 以酵母细胞壁为原料，探讨了酶解法提取酵母葡聚糖的工艺，并对其主要副产物进行了分析。结果表明：与碱提法相比，酶解法提取酵母葡聚糖得率较高，用水量与用碱量较低，对环境造成的压力小。酶解法提取过程副产物可以富集。高热水提后收集上清液经真空冷冻干燥可得到甘露聚糖。酶解后离心上清液富含小分子肽，经真空冷冻干燥得到一种深褐色粉末，游离氨基酸总量为411.2 mg/kg，对滋味的贡献大小排序依次是：组氨酸＞丙氨酸＞谷氨酸＞精氨酸＞赖氨酸＞天冬氨酸。

Abstract:: The yeast cell wall was used as raw material to study the enzymatic hydrolysis process of yeast glucan, and its main by-products were analyzed. The results showed that, compared with the alkaline extraction method, the extraction yield of yeast glucan by enzymatic hydrolysis was higher, the water consumption and alkali consumption were lower, so the pressure on the environment was small. The by-products of the enzymatic extraction process can be enriched. The supernatant after the high-temperature water is collected by vacuum freeze-drying to obtain mannan. After enzymatic hydrolysis, the supernatant was enriched with small peptides , then vacuum-dried to obtain a dark brown powder. The total amount of free amino acids was 411.2 mg/ kg. The order of contribution to the taste was: histidine > Alanine > glutamic acid > arginine > lysine > aspartic acid