超氧化物歧化酶改善啤酒风味稳定性的研究  

Study on superoxide dismutase to improve the beer flavor stability

作　　者：陆健[1] 孟德敬[1] 王海明 孙军勇[1] 蔡国林[1] 

机构地区：[1]江南大学生物工程学院,214122 [2]河南金星啤酒集团,450009

出　　处：《啤酒科技》2009年第10期28-41,共14页Beer Science and Technology

摘　　要：超氧化物歧化酶（SOD）能够清除活性氧自由基，减少活性氧自由基氧化作用引起的危害。在啤酒酿造过程中，原料中的SOD是否对酿造过程、成品啤酒的风味稳定性产生影响以及产生什么样的影响，相关的研究较少。本文研究了制麦、糖化以及发酵过程中SOD活性的变化及其对酿造过程的影响。结果表明：麦芽SOD活性和协定麦汁的还原力之间存在显著的正相关性。向麦汁中单独添加SOD或过氧化氢酶（CAT）时，可以抑制羰基化合物的形成；SOD和CAT的协同作用可以有效提高麦汁的内源性抗氧化力。发酵前单独添加SOD、同时添加SOD与CAT后的啤酒中，反-2-壬烯醛含量比对照分别降低了12．2％和14．4％，不同程度地提高了啤酒的风味稳定性。Superoxide dismutase （SOD） could scavenge active oxygen free radicals and reduce oxida- tive damage by them. There were few reports that whether SOD existing in raw materials had effects on process of brewing and flavor stability of beer and how to influence them during the brewing. Changes of SOD activitiy during malting, mashing and fermentation and its effects on the whole brewing process were studied in this paper. It was found that there were remarkable relativities between SOD activity and reducing power of congress wort at a positive significant level. Formation of carbonyl compounds was inhibited by adding SOD or CAT into filtrated wort. Antioxidant activities of wort could be en- hanced by adding SOD and CAT together. After adding SOD solely, SOD and CAT together into cold wort before fermentation, trans-2-nonenal was decreased by 12.2% and 14.4 respectively, and flavor stability of beer could be improved well.

关 键 词：超氧化物歧化酶 啤酒 抗氧化力 风味稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] Q554.9[轻工技术与工程—食品科学与工程]