| 热预处理对细胞分裂效率的影响 |
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| 引用本文： | 范嘉. 热预处理对细胞分裂效率的影响[J]. 天津师范大学学报(自然科学版), 2009, 29(2): 69-72 |
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| 作者姓名： | 范嘉 |
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| 作者单位： | 开普敦大学,化学工程系,南非,开普敦,7701 |
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| 摘 要： | 以发酵酵母为研究对象,采用超声波空蚀和高压均质方法对细胞进行机械细胞分裂,研究了热预处理对微生物细胞分裂效率的作用。结果表明：酵母悬浮液的温度经热预处理从室温（22±1）℃上升到40-50℃时,达到相同程度的细胞分裂效率所需的能量降低了;当酵母悬浮液的温度经热预处理上升到50℃时,蛋白质浓度达到最大值,蛋白质发生变质的热预处理温度≥52℃。
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| 关 键 词： | 发酵酵母 微生物细胞分裂 热预处理 |
Effect of heat pretreatment on efficiency of microbial cell disruption |
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| FAN Jia,HARRISON Susan T.L.. Effect of heat pretreatment on efficiency of microbial cell disruption[J]. Journal of Tianjin Normal University(Natural Science Edition), 2009, 29(2): 69-72 |
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| Authors: | FAN Jia HARRISON Susan T.L. |
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| Affiliation: | FAN Jia, HARRISON Susan T.L. (Centre for Bioprocess Engineering Research, Department of Chemical Engineering, University of Cape Town, Private Bag, Rondebosh, Cape Town 7701, South Africa) |
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| Abstract: | The effect of heat pretreatment on energy efficiency of microbial cell disruption was investigated. Saccharomyces cerevisiae was used as model organism. Cell disruption was carried out by ultrasonication or high pressure homogenisation. The magnitude of temperature change was considered. The energy requirement of equivalent cell disruption was decreased following a rapid temperature shift from room temperature （22±1）℃to between 40 and 50 ℃. The maximum total soluble protein release was obtained on increasing temperature to 50℃. The denaturation of enzyme was observed during heat pretreatment at greater than 52 ℃. |
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| Keywords: | baker＇s yeast microbial cell disruption heat pretreatment |
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