小麦面筋蛋白活性肽对啤酒超高浓度酿造的影响  

Effects of Wheat Gluten Protein Peptides on the Fermentation Performance of Yeast under Super High Gravity Brewing

作　　者：赵谋明[1] 莫芬[1] 赵海锋[1] 刘丰源[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2014年第6期36-41,共6页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2012A080107005);中央高校基本科研业务费项目(2012ZM0069)

摘　　要：研究了不同分子段小麦面筋蛋白海}生肽对啤酒超高浓度酿造的影响，结果表明：在超高浓度酿造条件下，不同分子段的小麦面筋蛋白活性肽对酿酒酵母的促增殖和发酵效果不同，其中小分子肽段WGP—III（Mw〈3ku）-g．有更合理的氨基酸组成比例，表现出最强的促酵母增殖和发酵效果。不同分子小麦面筋活性肽段WGP-I（Mw=5~10ku）、WGP．II（Mw=3~5ku）、WGP-III与CK相比，初始FAN含量分别提高了27％、33％和47％。WGP．III增加了最多的麦汁初始FAN水平，且发酵结束时FAN利用率为58％，较空白提高了11％。向20叩麦汁中补充0．3％（m／V）的小麦面筋蛋白肽WGP—III，可使稳定期酵母生物量提高30％，乙醇浓度提高5％，氨基氮利用率提高11％，发酵时间缩短4d。同时总醇增加68％，总酯降低17％，小分子肽段的添加并不影响啤酒的感官品质，使啤酒风味更加协调。Effects of wheat gluten protein peptides with different molecular weights （Mws） on propagation and fermentation performance of brewer＇s yeast were studied. Results showed that peptides with different Mws varied in propagation and fermentation-promoting activity for yeast strains under the super high gravity brewing. Peptides WGP-III （Mw 〈 3 ku） showed the highest propagation-promoting activity and promoted yeast fermentation significantly. The initial flee amino nitrogen （FAN） of WGP-I （Mw = 5-10 ku）, WGP-II （Mw = 3-5 ku） and WGP-III increased by 27%, 33% and 47% respectively compared with CK. WGP-III increased the maximum FAN level, and at the end of the fermentation, FAN utilization was 58%, which was increased by 11% compared with the CK. Supplement of these peptides during fermentation resulted in the increase ofbiomass, fermentation ethanol yield and the utilization rate of FAN by 30%, 5% and ll%,respectively. Moreover, the small molecular peptides （Mw 〈 3 ku） had more reasonable proportion amino acids, and the total alcohols increased by 68%, the total esters decreased by 17%, which made them bring more harmonious taste.

关 键 词：小麦面筋蛋白活性肽 酿酒酵母 超高浓度酿造 

分 类 号：TS262.5[轻工技术与工程—发酵工程]