Abstract:

Waste brewing yeast protein was hydrolyzed by dispase and measured by the degree of hydrolysis. Orthogonal design of linear regression was adopted to obtain regression equation. The optimal conditions are calculated as: concentration of waste brewing yeast protein 1.13% , concentration of dispase 5.02%, temperature 54.3 ℃, pH 6.1. Three time tests verify that the degree of hydrolysis is above 44.71%. The results indicate that the regression equation is of great significance to industrial production.

Key words: waste yeast beer protein, dispase, hydrolyzing conditions