Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies
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摘要: 以葡萄酒泥废酵母为试材,采用高压均质法和冻融法协同破碎酵母细胞壁,并辅以复合蛋白酶和脂肪酶酶解技术,研究多重破壁技术对β-葡聚糖纯度的影响。在单因素实验基础上,利用Box-Behnken实验设计原理,以酵母浓度、均质时间和冻融加水量为实验因素,以β-葡聚糖纯度为响应值,优化葡萄酒泥酵母β-葡聚糖提取工艺。结果表明:葡萄酒泥酵母β-葡聚糖最优提取工艺为均质压力70 MPa,酵母浓度13%,均质时间34 min,冻融加水量25%,在此条件下提取所得酵母β-葡聚糖纯度为91.69%,得率为13.23%,该方法为酵母葡聚糖的开发利用提供了参考依据。Abstract: The cell wall of wine yeast was broken by high pressure homogenization and freezing-thawing methods collaboratively. Combined with enzymatic hydrolysis of compound protease and lipase,the effect of multiple cell-wall-broken technologies on purity of β-Glucan was studied. On the basis of single factor experiment,the Box-Behnken design was adopted. The concentration of yeast,homogeneous time and freezing-thawing water content were factors,and the purity of β-Glucan was response value,the extraction process of β-Glucan from waste wine yeast was optimized. The results showed that the optimal extraction parameters were obtained as follows:homogeneous pressure 70 MPa,concentration of yeast 13%,homogeneous time 34 min and freezingthawing water content 25%,while extraction purity of β-Glucan content was 91.69% and yield was 13.23%under these conditions. The process provided a reference basis for the development and utilization of Glucan from yeast.
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