采用风味蛋白酶、木瓜蛋白酶、中性蛋白酶作为外加酶对啤酒废酵母进行酶解,制备富含氨基酸的酶解液。对3种蛋白酶的酶解效果进行了比较。结果表明,风味蛋白酶酶解效果优于木瓜蛋白酶、中性蛋白酶。考查风味蛋白酶酶解温度、时间、pH值、加酶量对酵母抽提液中氨基氮得率和产品得率的影响,得到优化的工艺条件为:悬浮液质量分数10%,pH 5,风味蛋白酶添加量1.6%,温度50℃,酶解时间30 h,按此条件制备的酵母抽提液氨基氮得率可达到5.90%,产品得率达到59.7%。采用氨基酸分析仪对酵母酶解液进行分析,共检测出17种游离氨基酸,总含量为36.89 mg/mL酶解液。其中主要氨基酸为谷氨酸、丙氨酸、苏氨酸、亮氨酸、精氨酸、甘氨酸等。

The hydrolysis of waste beer yeast with enzymes such as flavourzyme,papain,neutral protease for preparation of hydrolysis liquid with rich amino acids were investigated.The results showed that hydrolysis efficiency of flavourzyme was better than that of papain or neutral protease comparing with the three proteases.The effects of hydrolysis temperature,time,pH and adding amount of the flavourzyme on yield of amino nitrogen and product were studied,and the optimization conditions were as follows: 10 % beer yeast suspension,pH 5.0,adding flavourzyme 1.6 %,temperature 50 ℃,hydrolysis time 30 h,amino nitrogen 5.9 %.59.7% of product was obtained under the above technical conditions.17 kinds of amino acids were identified using analysis meter of amino acid,and the total concentration of amino acids was 36.89 mg/mL,and the main amino acids were Glu,Ala,Thr,Leu,Arg,Gly,et al.