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目的:针对现有技术存在的步骤复杂、环境污染和效率不高等问题,探索干酵母中海藻糖的高效提取纯化新工艺。方法:以提取温度、提取时间和氧化钙浓度为考察因素,以海藻糖浓度为响应值,采用响应曲面法优化海藻糖的干酵母热纯水提取工艺。以硫酸锌为絮凝基质,以氢氧化钡为pH调节剂,考察了硫酸锌浓度对一步法过滤纯化的影响。结果:当提取温度为78℃、时间为1.3 h、氧化钙浓度为12.6 g/L时,得到了海藻糖最大提取浓度为0.238 g/g干酵母。当硫酸锌浓度为35.71 g/L时,蛋白质脱除率达到99.1%,溶液电导率减小至569 us/cm,更有利于后期结晶。结论:整个过滤纯化工艺的海藻糖损失率仅为7.7%,远低于传统提取工艺。
OBJECTIVE: In view of the problems of complex steps, low environmental pollution and low efficiency in the prior art, a high efficiency extraction and purification process of trehalose in dry yeast was explored. Methods: Extraction temperature, extraction time and calcium oxide concentration were investigated. The trehalose concentration was taken as the response value to optimize the extraction process of trehalose dry yeast hot pure water by response surface methodology. Using zinc sulfate as flocculation matrix and barium hydroxide as pH adjusting agent, the effect of zinc sulfate concentration on one-step filtration and purification was investigated. Results: When the extraction temperature was 78 ℃, the time was 1.3 h and the calcium oxide concentration was 12.6 g / L, the maximum extraction concentration of trehalose was 0.238 g / g dry yeast. When the zinc sulfate concentration was 35.71 g / L, the protein removal rate reached 99.1%, and the conductivity of the solution decreased to 569 us / cm, which was more conducive to the later crystallization. Conclusion: The loss rate of trehalose in the whole filtration and purification process is only 7.7%, much lower than the traditional extraction process.