【摘要】 研究了从面包活性干酵母制备海藻糖的方法及其制品对生物活性的保护作用。结晶海藻糖制品收率为 11 8% ,与标准海藻糖具有相同的薄层层析Rf值。啤酒酵母加入海藻糖制品在 80℃干热处理 6 0min ,细胞存活率为 6 1 7% ,而不加海藻糖在同样条件下细胞存活率为 0。更多还原

【Abstract】 This article described the preparation methods of trehalose from bread ADY and protecting function against Bio activity the obtained rate of trehalose crystal was 11 8%,the TLC Rf value of it was the same as the standard trehalose The living rate of beer yeast cells was 61 7% when the cells with trehalose was heated at 80 ℃ for 60minutes,and the surviving rate of the cells was zero without trehalose at the equivalent at the ofter conditions更多还原