FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (4): 127-128.

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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

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