pH、NaCl、乙醇和干燥方法对酿酒酵母蛋白质溶解度的影响pH、NaCl、乙醇和干燥方法对酿酒酵母蛋白质溶解度的影响

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2012-02-03 DOI:10.1080/19476337.2010.543472

S. Zidani, D. Fahloul, A. Bacha

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引用次数: 4

摘要

以枣液培养的酿酒酵母菌为原料，分批补料发酵生产蛋白质。蛋白质含量为52.5%(干基)。研究了蛋白质溶解度与pH、NaCl浓度和溶剂的关系。蛋白质溶解度在pH 4时最小，在pH 12时最大。在1 M NaCl浓度下，蛋白质溶解度为647.6 g/kg，在pH为12、NaCl浓度为1 M的条件下，蛋白质溶解度最高为916.3 g/kg。当乙醇作为溶剂时，溶解度很低，为2.1 g/kg。采用空气干燥、真空干燥和冷冻干燥三种方法对生物质进行干燥。采用冷冻干燥和真空干燥两种方法获得的最佳溶解度为937.5 g/kg。

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Effects of pH, NaCl, ethanol, and drying methods on the solubility of Saccharomyces cerevisiae proteins Efecto de pH, NaCl, etanol y métodos de secado en la solubilidad de proteínas de Saccharomyces cerevisiae

Proteins were produced by fed-batch fermentation of Saccharomyces cerevisiaecultivated on date solution. Protein content was 52.5% (dry basis). Protein solubility was studied as a function of pH, NaCl concentration, and solvent. The minimum protein solubility was at pH 4 and the maximum was at pH 12. As a function of NaCl concentration, protein solubility was 647.6 g/kg for 1 M. The best solubility was 916.3 g/kg under pH 12 and 1 M NaCl. Solubility was very low, 2.1 g/kg, when ethanol was used as a solvent. Biomass was dried by air drying, vacuum drying, and freeze drying. The best solubility of 937.5 g/kg was obtained using freeze and vacuum drying methods.

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.