啤酒废酵母自溶提取物的制备及抗氧化活性研究

废啤酒酵母具有较高的开发利用价值，本研究以啤酒厂废酵母为材料，通过单因素实验研究其最佳自溶条件及最佳微波水解条件，比较自溶、微波水解与外加酶制剂处理法制备酵母活性多肽的效果，并研究了酵母多肽的抗氧化活性.结果表明，啤酒酵母的最佳自溶条件为固液比1: 20、温度45.0 ℃、pH 6.0、时间48 h；在此自溶条件下，酵母蛋白质被有效水解为多肽，水解度为41.5%，提取蛋白质得率为42%.自溶法制备啤酒酵母多肽的效率与外加酶制剂处理的效果相当，但显著高于微波水解法.自溶法制备的啤酒酵母多肽具有高的抗氧化活性.本研究表明，自溶法是开发利用啤酒厂废弃的酵母和制备酵母多肽的理想方法.

Preparation and antioxidant activity of peptides from brewery waste yeast

The brewery waste yeast contains 50% proteins and has high values of application. The optimal conditions of autolysis were explored by the single-factor tests, and its efficiency was compared with the microwave-assisted hydrolysis and exogenous enzyme hydrolysis. The results showed that the optimal autolysis conditions of the yeast were with a solid-liquid ratio of 1: 20, at pH 6.0 and 45.0℃ for 48h. Under these conditions, yeast protein was hydrolyzed and extracted, the degree of hydrolysis was 41.5%, and protein yield was 42%. The autolysis method showed the same efficiency as the exogenous enzyme hydrolysis, but higher than that of the microwave-assisted hydrolysis. The prepared peptides from yeast by autolysis showed high antioxidant activity.