首页> 外文期刊>The Kasetsart Journal >Effect of Chemical, Biochemical and Physical Treatments on the Kinetics and on the Role of Some Endogenous Enzymes Action of Baker's Yeast Lysis for Food-Grade Yeast Extract Production
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Effect of Chemical, Biochemical and Physical Treatments on the Kinetics and on the Role of Some Endogenous Enzymes Action of Baker's Yeast Lysis for Food-Grade Yeast Extract Production

机译:化学,生化和物理处理对贝克酵母裂解动力学和食品级酵母提取物生产中某些内源酶作用的影响

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摘要

The effects of chemical, biochemical and physical treatments on lysis of baker's yeast cells were studied at pH 5.2 and temperature 54 deg. C. An unstructured kinetic model of first order was developed to understand the mechanism of yeast lysis. The autolysis rate constant(k), yield factor for protein(β_P), total carbohydrate(β_C)and autolysate(β_A)were sensitive to disruption methods. Since there were endogenous enzymes in the yeast cells such as proteinases, glucanases and carboxypeptidases, there enzymes were responsible for synregistic of cell disruption and their activity profiles were affected by different treating methods.
机译:在pH 5.2和温度54℃下研究了化学,生物化学和物理处理对面包酵母细胞裂解的影响。 C.建立了一级非结构动力学模型以了解酵母裂解的机理。自溶速率常数(k),蛋白质的产量因子(β_P),总碳水化合物(β_C)和自溶物(β_A)对破坏方法敏感。由于酵母细胞中存在内源性酶,例如蛋白酶,葡聚糖酶和羧肽酶,因此这些酶负责细胞破坏的同步性,其活性谱受不同处理方法的影响。

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