摘要：目的研究以啤酒废酵母为原料生产氨基酸的工艺条件。方法研究温度、pH、食盐浓度、木瓜蛋白酶添加量、自溶(水解)时间等因素对啤酒废酵母水解的影响，确定最佳自溶条件。结果啤酒废酵母最适自溶(水解)条件为：温度55 ℃，pH5.5，食盐浓度3 %，木瓜蛋白酶添加量0.8 %(以啤酒废酵母干重计，自溶16 h后开始添加)，自溶(水解)时间28 h。结论确定了利用啤酒废酵母生产氨基酸的最佳自溶(水解)条件。

    关键词：啤酒废酵母；自溶；氨基酸

    中图分类号：TS201.2+4文标识献码：A文章编号：1672-979X(2008)11-0047-03

    Study on Production of Amino Acids from Waste Beer Yeast

    TAN Hai-gang, LI Jing

    (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)

    Abstract：Objective To study the production conditions of amino acids with waste beer yeast as raw material. Methods The optimum autolysis (hydrolysis) conditions of waste beer yeast were determined by investigating the influences of temperature, pH, NaCl concentration, papain concentration and autolysis time on the autolysis of waste beer yeast. Results The optimum autolysis (hydrolysis) conditions of waste beer yeast were as follows: 55 ℃, pH5.5, 3 % NaCl, 0.8 % papain (counting by the dry weight of waste beer yeast ......