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利用啤酒废酵母制备多肽的研究的任务书Title:UtilizationofBeerYeastforthePreparationofPeptides:AStudyBackground:Beeryeastisaby-productofthebrewingindustryandisgenerallyconsideredasindustrialwaste.However,itcontainsalargeamountofprotein,particularlyenzymes,whichcouldbeusedforthepreparationofbioactivepeptides.Bioactivepeptidesareshortchainsofaminoacidsthathavetheabilitytomodulatethephysiologicalfunctionsofthebody.Objective:Theaimofthisstudyistoinvestigatethepotentialofbeeryeastasasourceofbioactivepeptidesandtodevelopanefficientmethodfortheirpreparation.Tasks:1.Reviewtheliteratureontheutilizationofbeeryeastforthepreparationofbioactivepeptides.2.Collectsamplesofbeeryeastfromlocalbreweriesandanalyzetheirproteincontent.3.Optimizeconditionsforthehydrolysisofbeeryeastproteinusingvariousenzymes.4.Purifyandcharacterizethebioactivepeptidesobtainedfrombeeryeast.5.Evaluatethebiologicalactivitiesofthebioactivepeptides,includingantioxidantandantimicrobialactivities,andassesstheirpotentialasfunctionalfoodingredients.6.Analyzethecost-effectivenessofthedevelopedmethodforthepreparationofbioactivepeptidesfrombeeryeast.Expectedoutcomes:Thisstudyisexpectedtoprovidevaluableinformationontheutilizationofbeeryeastforthepreparationofbioactivepeptides.Theoptimizationofthehydrolysisconditionsandcharacterizationofthebioactivepeptideswouldenablethedevelopmentofanefficientmethodfortheirpreparation.Thebiologicalactivitiesofthepeptideswouldprovideevidencefortheirpotentialasfunctionalfoodingredients.Thecostanalysiswouldprovideinsightsintotheeconomicfeasibilityofthismethodfortheproductionofbioactivepeptides.
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