过氧化物酶(POD)对协定糖化麦汁品质的影响  

Effects of peroxidase on the characteristics of the standard congress mashing process wort

作　　者：孔维宝[1,2] 刘娜[1] 陆健[3] 牛世全[1] 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070 [2]甘肃特色植物有效成分制品工程技术研究中心,甘肃兰州730070 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《西北师范大学学报（自然科学版）》2011年第1期81-86,共6页Journal of Northwest Normal University(Natural Science)

基　　金：国家自然科学基金资助项目(30960078);西北师范大学青年教师基金资助项目(NWNU-LKQN-10-30)

摘　　要：麦芽中的过氧化物酶(POD)具有活性高、热稳定强的特点,这为糖化阶段酶促氧化酚类物质的反应创造了条件.本文研究了大麦麦芽中POD活性对协定糖化麦汁品质的影响.结果表明:POD对麦汁的显著影响受限于H2O2的可得性,当H2O2的浓度为2 mmol.L-1时即可对麦汁酚类物质含量、抗氧化力、过滤速度和外观特性产生显著的不利影响.而在O2存在的情况下,高活性的POD同样可以氧化酚类物质,但对麦汁过滤速度和外观品质的影响不及H2O2显著.在实际糖化过程中由于底物H2O2和O2受限,使得POD酶促氧化多酚的反应未能充分表现.Peroxidase（POD） in barley malt have the properties of high activity and thermal stability,which make the phenolic compounds oxidation catalyzed by enzymes possible.The effects of POD on the characteristics of the standard congress mashing processing wort are investigated in this paper.The results show that the effects of POD on wort is limited by the acquirability of H2O2.POD have significant influenced on wort preparation,such as polyphenol content,filtration rate,and haze when the content of H2O2 in mash is 2 mmol·L-1.However,those effects are decreased greatly when oxygen is used as the substance.The behaviors of phenolic compounds oxidation caused by POD are not emerged completely because of H2O2 and O2 limitation during lager scale mashing process.

关 键 词：协定糖化 过氧化物酶 麦汁 酚类物质 抗氧化 

分 类 号：Q55[生物学—生物化学] TS262[轻工技术与工程—发酵工程]