摘要
采用高压均质机破碎啤酒酵母细胞壁提取细胞质中RNA,酵母浓度、工作压力及循环次数对细胞破壁率有影响,当酵母干物质浓度为15%,压力为70MPa,循环3次,酵母细胞破壁率达到70.99%。
The method of breaking brewer's yeast cell wall by hig h pressure homog enization was investig ated.The ratio of broken cells depends on yeast concentration,working pressure and recycle times.In the experiment,the optimum percentag e of broken cells is up to70.99%under the following conditions:the concentration of the dry mass in the slurry,working pressure and recycle times were15%,70MPa and three times respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第2期66-67,共2页
Science and Technology of Food Industry
