摘要
研究结果表明:以13～15%的酵母悬浮液,外加干酵母重1. 0%的蛋白酶及0. 1%的乙酸和半胱氨酸,调节 pH6. 2～6. 4,在40MPa 压力下均质三次,然后在48℃自溶24h,自溶完后抽提出来未降解的 RNA,外加11. 0%麦芽根提取的5′-磷酸二酯酶粗酶液在 pH5. 5.65℃恒温3h,定向地将RNA 分解为5′-核苷酸,得到的酵母精具有浓郁的鲜香味,不带酵母味,且得率比对照提高48. 3%,达75. 5%;氨基氮提高40. 5%,达5. 9%;5′-GMP 含量提高20. 6倍,含量1. 65%;自溶时间缩短三分之一。
The results of this research are as follows:1. 0% proteinase,0. 1% acetic
acid and cysteine are added to 13-15% yeast cream and pH 6. 2-6. 4. Three times
of homogenization are treated at the pressure of 40MPa,then yeast cream is autolyzed
at the temperature 48℃.After 24h,adjusting temperature to 95℃ to extract un-hy
drolyzed RNA;lastly,adding 11. 0% rough-enzyme-liquid of 5′-phosphodi-
esterase that is extracted from the roots of barley to autolyzed yeast cream.RNA is hy-
drolyzed to 5′-Nucleotides at pH 5. 5 temperature 65℃,hydrolytic time 3 hrs.The
yeast extract is obtained,with a strong delicious odour and without any yeasty taste
and extraction rate,amino nitrogen and 5′-GMP are increased 48. 3%,40. 5% and
20. 6 times,amounting to 75. 5% 5. 9% and 1. 65% respectively.One third of au-
tolytic time is shortened.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
1993年第3期84-90,共7页
Journal of South China University of Technology(Natural Science Edition)
