期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：5
页码：551-556
DOI：10.19026/ajfst.5.3125
出版社：MAXWELL Science Publication
摘要：The purpose of this study was to establish an enzymatic hydrolysis process to prepare yeast extract with the advantages of low-cost and high-content of flavor nucleotides. Yeast extract was produced from the broken cell suspension of Candida utilis , using papain, 5′-Phosphodiesterase (RP-1) and Adenosine Monophosphate (AMP) -deaminase. The effects of types, dosages and treatment time of enzymes on the recovery of solid, protein and flavor nucleotides, as well as the extract composition were investigated. Enzyme types remarkably affected the recovery of protein and solid and papain was found to be the most effective hydrolysis enzyme. The optimal dosage of papain and its treatment time were determined as 0.2% and 6 h, respectively. On this condition, the recovery of solid and protein of yeast cells was 69.26 and 60.87%, respectively. Further treatments with RP-1 (0.045%, 3 h) and AMP-deaminase (0.045%, 2 h) were employed to obtain a higher content of flavor 5′-nucleotides (GMP + IMP, 4.39%). This process had the advantages of a small amount of enzymes dosage, short enzymatic reaction time and high extraction yield.
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