酿酒酵母蛋白酶A的生化特性及生物学功能  

Biochemical properties and biological functions of Saccharomyces cerevisiae proteinase A

作　　者：宋群[1,2] 刘春凤[1,2] 李崎[1,2] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,214122 [2]江南大学酿酒科学与工程研究室,214122

出　　处：《啤酒科技》2013年第3期11-17,共7页Beer Science and Technology

摘　　要：酿酒酵母蛋白酶A是影响纯生啤酒泡沫稳定性的关键因素。由于纯生啤酒的广阔市场前景，对酵母蛋白酶A的研究越来越受到国内外研究者的关注。本文从蛋白酶A的结构、分泌、成熟、激活机制、催化机制、对啤酒泡沫的破坏作用以及酿造过程中蛋白酶A活性的变化等方面综述了蛋白酶A的研究进展，希望能为解决纯生啤酒泡沫稳定性问题提供理论参考。Yeast proteinase A is the key factor affecting tile loam stability of draft beer. Due to the broad market prospect of draft beer, the research of proteinase A has received more and more attention from researchers at home and abroad. This paper reviewed the research progress of proteinase A from its structure, secretion, maturation, activation mechanism, catalytic mechanism, destruction effect on beer foam and activity changing during brewing process,which may provide reference to solving the problem of foam stability of draft beer.

关 键 词：蛋白酶A 啤酒 泡沫 分泌 

分 类 号：TS262.5[轻工技术与工程—发酵工程]