摘要
本研究主要研究酵母中核酸酶的性质包括最适pH和最适温度, pH稳定性和温度稳定性,金属离子和抑制剂对酵母核苷酸的作用等。通过将酵母核酸酶性质与外加的5'-磷酸二酯酶(麦芽根核酸酶)的性质的比较,发现由于外加的麦芽根核酸酶的稳定性比酵母核酸酶的要高,因此外加麦芽根核酸酶不能显著提高自溶法制备的酵母提取物中呈味核苷酸的含量的原因,并不在于外加的麦芽根核酸酶本身的性质,而是另有其它原因。
The properties of RNases from Surplus Brewer's Yeast (SBY) were studied in this paper. The heat stability, optimumtemperature, optimum pH and the pH stability of RNase from SBY were determined in detail. The difference between theproperties of RNases from SBY and RNase from malted barley roots( MBR) showed that the heat stability and the pH stabilityof the RNase from MBR were higher than that of RNases from SBY. So the low content of the flavor enhancer(5'-GMP) in theautolysis yeast extract even with the RNase from MBR was not due to the stability of the RNase from MBR, but due the otherreasons.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期108-111,共4页
Food Science
