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第 20 卷第 2 期无锡轻工大学学报 Vol. 20 ,No. 2

2001 年 3 月 Journal of Wuxi University of Light Industry Mar. ,2001
文章编号:1009 - 038X(2001) 02 - 0154 - 04
理化处理对啤酒酵母自溶的影响
张晓鸣1 , 袁信华1 , 章克昌2
(1. 无锡轻工大学食品学院, 江苏无锡 214036 ; 2. 无锡轻工大学生物工程学院, 江苏无锡
214036)
摘要:利用酵母自溶动力学方程考察了温度、破壁酶、酵母预处理、酵母初始质量分数、盐等理化
因素对啤酒酵母自溶过程的影响. 温度对酵母自溶速度有很大影响. 通过回归分析得到不同体系
中反映自溶温度和速度常数关系的 Arrhenius 方程及相应的自溶反应的活化能 Ea ;破壁预处理能
显著加速酵母自溶,添加破壁复合酶或食盐均有利于加速酵母自溶反应,但两者复合添加有相互
抑制作用;酵母初始质量分数对自溶影响不大.
关键词: 啤酒酵母;自溶;理化处理
中图分类号: TQ926 文献标识码: A
Effects of Some Physico chemical Treatments
on Autolysis of Bre wer’s Yeast
ZHAN G Xiao ming1 , YUAN Xin hua1 , ZHAN G Ke chang2
(1. School of Food Science & Technology , Wuxi University of Light Industry , Wuxi 214036 , China ; 2. School of
Biotechnology , Wuxi University of Light Industry , Wuxi 214036 , China)
Abstract : The effects of some physico chemical treatments , such as temperature , lytic enzyme , pre
treatment of yeast , salt and initial concentration of yeast on autolysis were studied based on the autoly
sis ic rate constant ( Ka ) . The autolysis temperature had great effect on Ka . The Arrhenius type
equations for different systems , which show the relationship between Ka and the absolute temperature
( Tk) , were obtained by using a linear least squares estimation method. The corresponding molecular
activa