糖化阶段酚类氧化酶去除多酚物质的应用效果评价  

Evaluation of the application of phenolic oxidases for wiping off polyphenol in mashing process

作　　者：孔维宝[1] 陆健[2] 孙军勇[2] 樊伟 董建军 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070 [2]江南大学生物工程学院,江苏无锡214122 [3]青岛啤酒股份有限公司,山东青岛266061

出　　处：《西北师范大学学报（自然科学版）》2008年第4期106-110,共5页Journal of Northwest Normal University(Natural Science)

基　　金：江苏省高技术研究计划资助项目(BG2006306);长江学者和创新团队发展计划资助项目(IRT0532)

摘　　要：研究了糖化阶段多酚氧化酶(PPO)、过氧化物酶(POD)、PVPP和甲醛对麦汁酚类物质含量及抗氧化能力的影响,比较了PPO、POD、PVPP和甲醛在糖化阶段改善啤酒稳定性的应用效果.结果表明,添加PPO可使麦汁酚类物质含量和抗氧化力降低,色度和浊度上升,麦汁的粗糙口感形成;而POD的添加并没有对麦汁的外观品质产生负面影响,反而对降低酚类物质含量和TBZ值、提高抗氧化力有益.由此说明酚类氧化酶在改善啤酒的稳定性方面具有潜在的应用价值.The effects of polyphenol oxidase, peroxidase, PVPP and formaldehyde on the phenolic compounds content and antioxidant capacity of wort in mashing process are investigated and compared in this article. The results of this study indicate that the addition of polyphenol oxidase could reduce the phenolic compounds content and antioxidant capacity of wort, while the color, haze and roughness increased. The addition of peroxidase in mash and its effects on the organoleptic properties of wort could neglect. On the contrary, the use of peroxidase in mash benefits to decrease phenolic compounds content, TBZ value, and improvement of antioxidant capacity. Phenolic oxidases have potential values to improve the stability of beer.

关 键 词：酚类氧化酶 多酚 糖化 啤酒稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]