蛋白酶A与纯生啤酒泡沫稳定性及蔗糖转化酶的关系研究  

Study on the Relations between Protease A and Foam Stability of Draft Beer and Sucrose Invertase

作　　者：陈旭[1] 王德良[2] 杨海燕[1] 李建飞[2] 王晓娟[1] 王志萍[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院酿酒工程部,北京100027

出　　处：《酿酒科技》2009年第1期44-48,51,共6页Liquor-Making Science & Technology

基　　金：<"十一五"国家科技支撑计划>项目(2007BAK361300);"我国优势传统食品啤酒制造业关键技术研究与应用"子课题纯生啤酒泡沫稳定性研究与应用。

摘　　要：纯生啤酒的泡沫稳定性衰减问题已成为其质量保证的难题。本研究通过外加蛋白酶A、温度梯度热处理研究啤酒残留蛋白酶A酶活和啤酒泡沫的稳定性、蛋白酶A专一抑制剂梯度处理后蛋白酶A残留酶活与对应啤酒泡沫稳定性相关性分析。结果表明,纯生啤酒的蛋白酶A酶活高低直接决定纯生啤酒的泡沫稳定性。通过戴安离子色谱法检测仪器,建立了检测单位时间内蔗糖的转化效率为基础的蔗糖转化酶酶活的评价方法,该方法可以定量评价啤酒经过温瓶温度处理的强度,为鉴别纯生啤酒提供了定量检测方法。The decline of foam stability of draft beer has become the key factor influencing beer quality. In the experiments, extrinsic proteinase A was added, the activity of the residual protease A in beer （after gradient temperature heat treatment） and beer foam stability were studied, and the correlativity between the residual protease A activity by gradient treatment ofprotease A specific inhibitor and beer foam stability was analyzed. The results indicated that protease A activity played decisive roles in foam stability of draft beer. The evaluation method of sucrose invertase activity was set up based on the detection of sugar conversion rate in unit time by Dionex ion chromatography equipment. This method could be used for qantitative evaluation of the intensity of beer after bottle-temperature processing, which provided quantitative detection method for the identification of draft beer.

关 键 词：纯生啤酒 蛋白酶A 泡沫稳定性 蔗糖转化酶 

分 类 号：TS262.5[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]