超氧化物歧化酶在啤酒生产过程中的研究及应用  

superoxide dismutase in beer production and its application

作　　者：路玉兰[1] 

机构地区：[1]廊坊师范学院生命科学学院,廊坊065000

出　　处：《中国食品添加剂》2011年第4期163-167,共5页China Food Additives

摘　　要：超氧化物歧化酶普遍存在于生物体内,具有清除氧活性自由基的生物活性,在啤酒生产过程中具有重要的作用。本文对啤酒风味老化因素给予了分析,并对减少啤酒风味的老化提供了一定的技术方案,重点对影响老化的关键因素氧进行了论述,并给与清除和阻断氧的方法,超氧化物歧化酶作为一种抗氧化剂,本文分别对麦芽、酵母中的超氧化物歧化酶的特性进行了分析,并且对啤酒发酵中不同时期提高超氧化物歧化酶的含量的措施给予了探讨,在生产过程中添加外源性超氧化物歧化酶对于提高原麦汁的还原力,发酵液的抗氧化力以及成品啤酒的风味稳定性都有明显的作用,同时,本文就目前外源性超氧化物歧化酶的来源,存在的问题进行了探讨,并对其在工业化生产上的应用前景进行了分析和探讨。Superoxide dismutase（SOD）is a class of enzyme existing in the organisms and has the ability to clear the free radicals.It plays an important role in the beer production.This study analyzes the beer flavor aging factors,and provides some technical solutions to prevent.SOD is an antioxidants which can clear and block the oxygen.The characteristics of SOD in the malt and yeast are discussed.The methods of increasing SOD content in the different fermentation stage of beer are illustrated.Exogenous SOD had significantly impact on increasing the reduction ability of the original malt juice,antioxidants capacity in the fermentation,as well as keep stable of beer flavor.The exogenous SOD resources and the problems are discussed.The prospects of its application in the industry are also proposed.

关 键 词：超氧化物歧化酶 风味老化 外源性 还原力 

分 类 号：TS201.25[轻工技术与工程—食品科学]