| 酵母提取剂的选择 |
| |
| 引用本文： | 赵蕾,陈里,崔有信.酵母提取剂的选择[J].南京理工大学学报(自然科学版),1990(3). |
| |
| 作者姓名： | 赵蕾 陈里 崔有信 |
| |
| 作者单位： | 华东工学院化工学院，华东工学院化工学院，华东工学院化工学院 |
| |
| 摘 要： | 本文以酵母提取液中蛋白质含量和氨基酸态氮含量为指标,系统地比较了不同酵母提取剂如氯化钠、乙醇、中性蛋白酶、β淀粉酶、鸡蛋清及溶菌酶等对酵母自溶和酶解的影响.得出氯化钠和乙醇是提取酵母提取物最有效的提取剂的结论.
|
| 关 键 词： | 酵母菌属 提取 蛋白 氨基酸 酶水解 细胞壁 氯化钠 乙醇 |
Selection of Yeast Abstractions. |
| |
| Zhao Lei.Selection of Yeast Abstractions.[J].Journal of Nanjing University of Science and Technology(Nature Science),1990(3). |
| |
| Authors: | Zhao Lei |
| |
| Institution: | School of Chemical Engineering |
| |
| Abstract: | Taking the protein content and the amino acid ni- trogen content in yeast abstractions as indications,our article analyses systematically the influence of different yeast abstractions(sodium chloride,ethanol,protease,amylase,lysozyme,etc.)on autolysis and lytic decomposition of yeasts.It is concluded that sodium chloride and ethanol are the most effective abstractions in yeast abstraction. |
| |
| Keywords: | saccharomyces abstractions protein amino acid enzyme hydrolysis cell wall sodium chloride ethanol |
| 本文献已被 CNKI 等数据库收录！ |
