摘要
为构建酵母细胞总肽酶活力的测定方法。采用单因素试验和L9(34)正交试验设计,以反应体系中游离氨基酸总量为肽酶活力指标,对酵母细胞破碎条件进行优化。结果表明:最佳破壁条件为:蜗牛酶添加量10mg/mL、超声破碎功率500W、超声时间8min、超声时间间隔5s。在此条件下,对主要源于贵州特色发酵豆制品的61株酵母菌进行总肽酶活力测定,获得产高肽酶酵母菌4株,即WCF-5、XWF-1、XWF-7和YZJ-4。
To construct a method for determining total peptidase activity in yeast cells,a L9（3^4） orthogonal array design generated based on single-factor experiments was employed to optimize conditions for yeast cell disruption.In the optimization,the effects of 4 conditions for yeast cell disruption on total free amino acid amount in reaction system were dealt with.Snailase dose of 10 mg/mL,ultrasonic power of 500 W,ultrasonic treatment time of 8 min and ultrasonic operation interval of 5 s were found optimum.Under these optimum conditions,61 yeast strains originated from unique Guizhou-style fermented soybean products were subjected to total peptidase activity determination,and 4 of them,namely WCF-5,XWF-1,XWF-7 and YZJ-4,were found have higher pepetidase activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期302-306,共5页
Food Science
基金
贵州省科学技术基金项目(黔科合J字[2007]2033号)
关键词
酵母菌
破碎
总肽酶
发酵豆制品
yeast
disruption
total peptidases
fermented soybean products
