酒用酸性蛋白酶在酒精浓醪发酵中的应用  

Application of Acid Protease in High Concentration Mash Fermentation of Corn Alcohol

作　　者：黄河 

机构地区：[1]安徽丰原燃料酒精生产部,安徽蚌埠233000

出　　处：《酿酒科技》2010年第10期72-74,共3页Liquor-Making Science & Technology

摘　　要：酸性蛋白酶水解蛋白,破坏淀粉颗粒间质细胞壁结构,有利于糖化酶的作用,提高原料的出酒率;酸性蛋白酶水解生成大量自由α-氨基氮,为酵母菌提供丰富的氮源,促进酵母生长与繁殖,增加主发酵酵母菌的浓度,提高发酵速率,缩短发酵周期和提高发酵设备的生产能力。酸性蛋白酶水解玉米产生的FAN可加强酵母的生长和产酒效率,也对未完全水解的淀粉和纤维/蛋白的分离有促进作用,降低发酵醪液的粘度,可进一步提高原料利用率,减少污染物排放总量。酶的添加量在20 U/g玉米时,淀粉出酒率提高幅度最大。Acid protease in protein hydrolysis is helpful for improving saccharifying enzyme performance and increasing alcohol yield by breaking granulosa-stromal cell wall structure.Such hydrolysis would produce large amount of free α-amino nitrogen,which could provide sufficient nitrogen source for microzyme,and further advance the growth and the reproduction of yeast,increase microzyme concentration,enhance fermenta-tion rate and shorten fermentation period,and promote the production capacity of fermentation equipments.FAN produced by corn hydrolysis by acid protease could promote yeast growth and liquor-making efficiency.Besides,it was beneficial to advancing the separation of incomplete-hydrolyzed starch from fiber/protein,weakening the viscocity of fermented mash solution,enhancing the use rate of raw materials,and reducing the drainage of pollutant.In practice,alcohol yield of starch increased greatly as the addition level of acid protease was 20 u per ton of corn.

关 键 词：酒精 浓醪发酵 酒用酸性蛋白酶 

分 类 号：TS262.2[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]