黄酒蛋白质沉淀  

Protein Precipitate in Yellow Rice Wine

作　　者：林峰[1] 白少勇[1] 邹慧君 谢广发 周建弟 

机构地区：[1]浙江大学化学系,浙江杭州310028 [2]中国绍兴黄酒集团公司,浙江绍兴312000

出　　处：《酿酒科技》2005年第9期69-72,共4页Liquor-Making Science & Technology

摘　　要：高分子蛋白质是引起黄酒沉淀的主要因素,其与单宁聚合物引起黄酒冷浑浊、沉淀。绍兴黄酒蛋白质的含量为0.80%;酒脚中的蛋白质含量为50.20%。黄酒蛋白质的沉淀机理主要是由蛋白质的变性团聚,产生分子量大于10000的蛋白质分子,分子量在10000～5000的蛋白质分子易使黄酒形成沉淀;酒体中的多酚(单宁)、金属离子(如铁)、乙醇也会引起蛋白质沉淀。(孙悟)Macromolecular proteins coupled with tannin polymer were the main factor to induce precipitate and turbidity in yellow rice wine. The contents of proteins were 0.8% in yellow rice wine and 50.20% in ending wine. The mechanism of protein precipitate was mainly described to the denature agglomeration of proteins which then developed macromolecular proteins with their molecular higher above 10,000 （proteins with molecular weight between 10,000-5,000 easily produced precipitates）. Besides, the polyphenol such as tannin, metal ions such as Fe, and ethanol would also induce protein precipitate in yellow rice wine. （Tran. by YUE Yang）

关 键 词：黄酒 蛋白质沉淀 机理 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]