Ectoine提高啤酒麦芽中酶的热稳定性的研究  

Research on the Improvement of the Thermostability of Enzyme in Malt by Ectoine

作　　者：郑昕[1] 张苓花[1] 

机构地区：[1]大连海事大学环境科学与工程学院,大连辽宁116026

出　　处：《酿酒科技》2009年第5期36-38,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(20776021)

摘　　要：研究了Ectoine对啤酒麦芽中淀粉酶、β-葡聚糖酶和纤维素酶热稳定性的影响。在不同浓度的Ectoine存在下,考察比较热处理后的上述3种酶的残余酶活性。结果表明,经80℃和90℃热处理10min后,与未添加Ec-toine的相比,添加5.0mmol Eectoine,淀粉酶残余酶活力分别提高了17.6%和26.8%;添加3.0mmol的Ectoine,β-葡聚糖酶残余酶活力分别提高了25.7%和34.6%;添加3.0mmol的Ectoine,纤维素酶残余酶活力分别提高57.6%和50.8%。The effects of the addition of Ectoine on the thermostability of amylase, β-glucanase and cellulase in malt were studied. The residual enzyme activities of the above three kinds of enzyme after heat treatment were investigated in the presence of different Ectoine content. The results showed that after 10 min heat treatment at 80 ℃ and at 90 ℃, the addition of 5.0 mmol Ectoine could improve the residual amylase activities by 17.6 % and by 26.8 % respectively （compared with that without ectoine addition）, the addition of 3.0 mmol Ectoine could improve the residual β-glucanase activities by 25.7 % and by 34.6 % respectively, and the addition of 3.0 mmol Ectoine could improve the residual cellulase activities by 57.6 % and by 50.8 % respectively.

关 键 词：啤酒生产 ECTOINE 麦芽 淀粉酶 Β-葡聚糖酶 纤维素酶 热稳定性 

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]