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《China Surfactant Detergent & Cosmetics》 2004-02
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Effect of UV injuring culture on UV absorption capability of yeast hydrolysate

ZHAO Hua,DAI Yan,QI Gang (College of Food Science and Bioengineering,Tianjin University of Science and Technology,Tianjin 300222,China)  
The effects of UV injuring culture on the growth of yeast,the enzymatic conditions of yeast cells injured culture by UV and UV absorption capability of yeast hydrolysate were studied.The results show that the time needed for UV injuring culture of yeast is 60 h~70 h.The optimum enzymatic conditions are:neutrase 2 %(dry weight of the cells of the 10 % yeast suspension,pH 6.5,52 ℃ and 26 h for hydrolysis time at 26 ℃ upon centrifugation of these hydrolysate of yeast after UV injuring culture,the clear centrifugate was diluted to 1/10 by water and the OD_(365) value of the diluted sample was determined as 0.349,which was the 3.46 times of the sample that did not treated by UV injuring culture.The UV of 320 nm~400 nm absorbency was more than 95 %.It indicates that the hydrolysate of yeast after UV injuring culture was a useful biological absorbent of UVA.
【Fund】: 天津市教委科技发展基金资助项目(20010614)
【CateGory Index】: TQ658
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