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对啤酒酵母的红外光谱进行了分析。其红外谱图主要由蛋白质的吸收带、碳水化合物的吸收带组成。结合ZnSO4 后 ,啤酒酵母的主要成分和结构保持完整 ,但蛋白质的特征峰的吸收强度下降。
The infrared spectra of beer yeast were analyzed. The infrared spectrum mainly by the protein absorption band, carbohydrate absorption band. After combined with ZnSO4, the main components and structure of beer yeast remain intact, but the absorption peak of protein decreases.