媒体撹拌型ビーズミルによる酵母内のグルタチオンの破砕抽出

概要

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Glutathione was more effectively released and recovered from baker's yeast by disintegrating with two agitating bead mills (a Waring blender and a DYNO Mill), compared with the conventional hot-water extraction method. The amount of glutathione extracted (i.e., the extraction ratio) was affected by the agitation speed, disintegration time and, especially, the weight ratio of glass beads to yeast (α). The yeast was disintegrated in a shorter time as the value of α became larger. The size of the glass beads did not have a great effect on the extraction ratio except in the case of the smaller-sized beads. The relationship between the extraction ratio and the stress probability, which is and index of the degree of disintegration, was approximately expressed as a single curve in both the Waring blender and DYNO Mill, regardless of differences in the disintegration conditions. The stress probability was found to be an effective index to estimate the optimum conditions for the extraction of glutathione.
社団法人日本生物工学会の論文
1994-05-25