食品科学 ›› 2005, Vol. 26 ›› Issue (4): 127-128.

• 基础研究 • 上一篇    下一篇

氮酮促进啤酒废酵母蛋白质释放的研究

 韩刚, 江洪涛, 张卫国   

  1. 华北煤炭医学院药学系
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on Using Azone to Enhance the Release of Protein in Beer Yeast Drey

 HAN  Gang, JIANG  Hong-Tao, ZHANG  Wei-Guo   

  1. Pharmaceutical Department, North China Coal Medical College
  • Online:2005-04-15 Published:2011-09-19

摘要: 目的:研究啤酒酵母菌的破壁技术。方法:利用氮酮对生物膜类脂具有特异性溶解作用,使酵母菌细胞内膜类脂流动性增强,促进酵母菌体内蛋白质释放。结果:发现氮酮除了可以作为药物的透皮吸收促进剂外,还有促进酵母菌体内蛋白质释放的作用。结论:氮酮可使啤酒酵母菌蛋白质释放率达湿重的4%。

关键词: 氮酮, 啤酒酵母菌, 蛋白质

Abstract: Aim: The essay mainly studied the technique on fragmenting of beer yeast. Methods: Azone has shown solubilization specificity for membrane liposome and could cause protein release from beer yeast. Results: The azone could be not only a penetration enhancer but also promote protein released from beer yeast. Conclusion The release rate of protein is about 4%.

Key words: azone, beer yeast, protein