| 啤酒酵母的红外光谱研究 |
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| 引用本文： | 鲍改玲,张宗培,韩润平.啤酒酵母的红外光谱研究[J].河南科学,2002,20(1):33-35. |
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| 作者姓名： | 鲍改玲 张宗培 韩润平 |
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| 作者单位： | 郑州大学化学系,河南,郑州,450052 |
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| 基金项目： | 河南省科技攻关资助项目 (98116 0 416 ) |
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| 摘 要： | 对啤酒酵母的红外光谱进行了分析。其红外谱图主要由蛋白质的吸收带、碳水化合物的吸收带组成。结合ZnSO4 后 ,啤酒酵母的主要成分和结构保持完整 ,但蛋白质的特征峰的吸收强度下降。
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| 关 键 词： | 啤酒酵母 红外光谱 |
| 文章编号： | 1004-3918(2002)01-0033-03 |
| 修稿时间： | 2001年10月15 |
Study of infrared spectra of Beer Yeast |
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| BAO Gai-ling,ZHANG Zong-pei,HAN Run-ping.Study of infrared spectra of Beer Yeast[J].Henan Science,2002,20(1):33-35. |
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| Authors: | BAO Gai-ling ZHANG Zong-pei HAN Run-ping |
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| Abstract: | The native Beer Yeast and the zinc-binding Beer Yeast were examined by infrared spectroscopy. The IR spectroscopy of Beer Yeast is mainly composed by the adsorption of protein, carbohydrates, etc. After the binding, the major components and the structures of the biomaterial remained intact. The intensity of the peak of protein was decreased. |
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| Keywords: | Beer Yeast infrared spectroscopy |
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