酸浓度和pH值对浓香型大曲酯化酶催化活力的影响  

Effect of acid concentration and pH on esterifying enzyme catalytic activity of Luzhou-flavor Daqu

作　　者：张浩[1] 胡智慧[1] 刑爽 李镇江 谢彪 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]成都金开生物工程有限公司,四川成都610000

出　　处：《中国酿造》2017年第5期41-45,共5页China Brewing

基　　金：国家高技术研究发展计划‘863计划’项目(2012AA022108);中国白酒3C计划项目(1400040024)

摘　　要：研究了己酸、乳酸、丁酸、乙酸的浓度以及pH值对浓香型大曲酯化酶催化合成四种酯(己酸乙酯、乳酸乙酯、丁酸乙酯、乙酸乙酯)的影响。结果表明,大曲酯化酶催化合成四种酯的最适酸质量浓度分别为己酸8 g/L,乳酸1 g/L,丁酸9 g/L,乙酸12 g/L;在同一酸浓度条件下,大曲酯化酶催化合成己酸乙酯、丁酸乙酯、乙酸乙酯最适pH值均为4.5,乳酸乙酯最适pH值为6.0;大曲酯化酶催化相同物质的量浓度混合酸的试验结果表明,己酸乙酯的合成以酯化酶催化反应为主,而乳酸乙酯和丁酸乙酯的合成以化学反应为主。The effect of acid concentration （hexanoic acid, lactic acid, butyric acid and acetic acid） and pH on four esters （ethyl hexanoate, ethyl lactate, ethyl butyrate and ethyl acetate） synthesis by esterifying enzyme catalysis of Luzhou-flavor Daqu was investigated. The results showed that the optimal acid concentrations for four esters sythesis by Daqu esterifying enzyme catalysis were hexanoic acid 8 g/L, lactic acid 1 g/L, butyric acid 9 g/L and acetic acid 12 g/L, respectively. Under the same acid concentration, the optimal pH for ethyl hexanoate, ethyl butyrate and ethyl acetate synthesis were 4.5, and the optimal pH for ethyl lactate was 6.0. Additionally, under the same molar concentration of mixing acid, the synthesis of ethyl hexanoate was mainly based on esterifying enzyme catalysis, while the synthesis of ethyl lactate and ethyl butyrate were based on chemical catalysis.

关 键 词：酸浓度 PH 浓香型大曲 酯化酶 

分 类 号：TS261.1[轻工技术与工程—发酵工程]