啤酒废酵母超声破壁提取食源性β-1,3-D-葡聚糖

摘要

The ultrasonic breaking cell wall technics was optimized by Box-Behnken orthogonal factorial experiments.The results indicated that the ideal parameters were： the concentration of spent yeast 200g/L,ultrasonic power 800W,time 80min and temperature 50℃.The yeast β-1,3-D-glucan did not contain mannan.The purity of yeast β-1,3-D-glucan was 90.63% and the yield ratio of the product was 10.31%.%以啤酒废酵母为原料,采用Box-Behnken正交析因素试验优化超声破壁工艺,得出破壁参数理想条件为酵母质量浓度200 g/L,超声功率800 W,超声时间80 min,超声温度50℃;制得的酵母β-1,3-D-葡聚糖不含甘露聚糖,纯度达90.63%,得率达10.31%。