Enzymatic production of ribonucleotides from autolysates of Kluyveromyces marxianus grown on whey

被引：17

作者：

Belem, MAF

Gibbs, BF

Lee, BH

机构：

[1] MCGILL UNIV,DEPT FOOD SCI & AGR CHEM,ST ANNE BELLEVUE,PQ H9X 3V9,CANADA

[2] AGR & AGRI FOOD CANADA,ST HYACINTHE,PQ J2S 8E3,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期

关键词：

Kluyveromyces marxianus; 5'-ribonucleotides; flavor enhancers; whey;

D O I：

10.1111/j.1365-2621.1997.tb15470.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

After 20h fermentation of medium containing 5% (w/v) dehydrated whey, at 30 degrees C, pH 4.5, yeast cells were harvested, diluted in 0.1M KH2PO4, and autolyzed at different pHs (6.5-7.5) and temperatures (45-55 degrees C). Phosphodiesterase (0.2-1.0% w/v, 65 degrees C, pH 6.5, 6h) and adenyl deaminase (0.5-1.0% w/v, 60 degrees C, pH 5.5, 4h) were added to the autolysates. After heat treatment (100 degrees C, 15 min), samples were analyzed by RP-HPLC and LC/MS. Production of 5'-ribonucleotides was maximized at 50 degrees C, pH 6.5. Yields of 5'-AMP (800 mu g/g of biomass) and 5'-GMP (2000 mu g/g) increased considerably after addition of 1.0% phosphodiesterase. 5'-IMP increased only after addition of 1.0% adenyl deaminase.

引用

页码：851 / &

页数：5