利用反复冻融法和超声波技术相结合的方法破碎啤酒酵母细胞壁,研究协同作用对酵母细胞破壁率的影响。研究结果表明:啤酒酵母先经反复冻融处理(加水量为25%、冻融4次),然后经过超声处理(超声功率400 W,每次辐射时间11 s,超声总时间14.5 min,酵母浓度20 mg/mL)进行破碎,破壁率达到了89.31%,且破壁率是反复冻融单独作用的2.4倍,是超声波单独作用的1.5倍。

Combined treatment with repeated freezing and thawing and ultrasound was used to break the brewer yeast cell walls and their synergistic effect on the broken ratio of yeast cell wall was investigated. The experiment was carried out with repeated freezing and thawing( water content of 25%,freezing and thawing 4 times) treatment followed by ultrasound( 400W,duration of irradiation each time 11 s,14. 5min,yeast concentration 20 mg / mL) treatment. The results showed that the broken ratio of brewer yeast cell walls reached 89. 31%,which was 2. 4 times of that only using the repeated freezing and thawing,and 1. 5 times of that only using ultrasound.