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| 酵母细胞破碎方法对S-腺苷-L-蛋氨酸提取的影响 |
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曾俊华,王昌禄,张民,顾晓波,顾金兰,李士炼,江慎华
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天津科技大学食品科学与生物工程学院,天津,300222
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| 摘要: |
| 考察了不同细胞破碎方法对酵母释放S-腺苷-L-蛋氨酸(SAM)的影响及雷氏盐沉淀分离SAM的影响.结果表明,用乙酸乙酯处理细胞,再利用0.35moL*L-1硫酸破壁可以使90%以上的SAM从酵母内释放出来,该方法对其它的干扰物质释放量少,而且能较好地保持SAM的稳定性,有利于SAM的分离和纯化;采用雷氏盐对SAM进行沉淀分离,能有效保持SAM的稳定性,简化了工艺流程,有利于降低生产成本. |
| 关键词: 腺苷蛋氨酸 酵母 雷式盐 破碎 分离 |
| DOI： |
| 分类号:Q503 |
| 基金项目: |
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| Study on Releasing S-Adenosyl-L-Methionine by Breaking Yeast Cells |
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| Abstract: |
| Using different ways to break cell for releasing SAM were investigated.The results showed that disposing the cell with acetic ester and breaking the cell with 0.35mol·L -1 sulfuric acid could make 90% of SAM released out from the cell.The interference materials were released little. It benefited the separation and purification. SAM was separated by using Reinecke's salt that could keep SAM stable effectively.This way simplifies the craft process and is advantageous to reduce the production cost. |
| Key words: SAM yeast Reinecke's salt breaking separation |
