中温淡盐法制备低核酸酵母抽提物的工艺研究

摘要

Using a novel mesotherm/light-salt method for the removal of nucleic acid , the high quality , low nucleic acid yeast extract was successfully prepared .This technique was simple and short in processing time under 70℃.By using low amount of sodium chlo-ride, desalting is not required.Moreover, content of nucleic acid was reduced by over 70%.Further more, the yeast product had a light color with a tasty meat flavor , suitable for food processing .In addition , this technique produced a high-yield high-purity nucleic acid byproduct .Mesotherm/light-salt technique broadened the application field of yeast extract products , provided a solution for obtai-ning safe and nutritious yeast products to individuals with uric acid in the high side or gout .%通过建立一种新的酵母核酸中温淡盐去除法，成功研制出品质优良的低核酸酵母抽提物。工艺简单，处理时间短，温度不超过70℃，可避免高温对酵母营养物质的破坏；该法氯化钠用量少，无需脱盐处理，易产业化及应用推广；研究制备的酵母抽提物，核酸去除量达70％以上，色浅、肉香味鲜，适合食品加工。同时，附加得到高提取率、高纯度的核酸。中温淡盐法去除酵母核酸的技术，扩展了酵母制品的应用领域，更为尿酸偏高及痛风人群食用安全营养的酵母食品提供了解决方案。