摘要
研究了外加中性蛋白酶、木瓜蛋白酶和β-葡聚糖酶对酵母自溶的影响。结果表明:在最适条件下,啤酒酵母和面包酵母的自溶干物质得率、蛋白质得率、氨基酸态氮得率分别提高52.2%、55.1%、14.6%和26.0%、32.8%、11.6%。
The effect of adding neutral protease, papain and β-glucanaseon yeast autolysis were studied. The results showed that the yield ratio increase of cell (dry basis), protein and amino nitrogen were 52.2%, 55.1% and 14.6% for beer yeast, and 26.0%, 32.8% and 11.6% for baker's yeast under the optimum condition.
出处
《中国酿造》
CAS
北大核心
2004年第12期13-14,16,共3页
China Brewing
