酿酒酵母蛋白酶A作用机理及影响因素研究综述  

The Research summarizes of mechanism and influencing factors in Saccharomyces cerevisiae proteinase A

作　　者：董倩倩[1,2] 张彦青[2,3] 李红[1,3] 房慧婧[2] 李惠萍[2] 

机构地区：[1]山东农业大学食品科学与工程学院,271018 [2]广州珠江啤酒股份有限公司,510308 [3]中国食品发酵工业研究院,100027

出　　处：《啤酒科技》2014年第9期16-22,共7页Beer Science and Technology

摘　　要：蛋白酶A是酿酒酵母体内一种重要的蛋白酶,参与液泡中多种酶的加工和成熟.它分泌到细胞外,会破坏纯生啤酒的泡沫蛋白,是影响纯生啤酒泡沫稳定性的主要因素之一.本文从蛋白酶A的基本特性、形成及作用机制、活性的检测以及改变或降低纯生啤酒中蛋白酶A活性的途径等方面叙述了蛋白酶A的研究进展,为纯生啤酒泡沫稳定性的改善提供理论支持,为解决目前啤酒行业普遍存在的纯生啤酒泡沫衰减问题提供参考.Proteinase A is an important kind ofprotease in saccharomyces cerevisiae, which participates in the processing and mature of multi-enzyme in vacuole. This protease, excreted from yeast cells into beer during fermentation, has been shown to degrade foam-active proteins and to decrease foam stability, which is one of the main Factors that influence the stability of pure draft beer foam. This article described the research progress of proteinase A from its basic properties, formation, action mechanism, detection method and other ways to improve or reduce its activity. The paper provides theoretical support for the improvement of foam stability in unpasteurized beer the foundation for the brewing industry to solve foam attenuation problem in draft beer.

关 键 词：发酵液 压缩空气(PA) CO2备压 溶解氧 

分 类 号：TS262.5[轻工技术与工程—发酵工程]