浓香型酒醅发酵过程中主要酶系酶活变化规律研究  

Study on Change Rule of Enzymatic Activities for Main Enzymes in Luzhou Flavor Fermented Grains during Fermentation Period

作　　者：杨牢记 徐敏锐[1] 祝熙 谢国排[1] 程伟[1] 施春霖[1] 李彬[1] 汪焰胜 黄训端[1] 张部昌[1] YANG Laoji XU Minrui ZHU Xi XIE Guopai CHENG Wei SHI Chunlin LI Bin WANG Yansheng HUANG Xunduan ZHANG Buchang(Institute of Industry and Technology of Anhui University - Golden Seed Winery, Hefei 230601, Anhui, China)

机构地区：[1]安徽大学金种子酒业产业技术研究院,安徽合肥230601

出　　处：《酿酒》2017年第4期48-51,共4页Liquor Making

基　　金：金种子人工窖泥快速培养技术研究(Y06099204);安徽大学2016年校外实践教育基地建设项目

摘　　要：以浓香型酒醅为材料,通过检测酒醅糖化酶、蛋白酶及酯化酶的酶活力,分析发酵过程中主要酶系酶活变化规律,为研究酿造酶学提供依据。结果表明,酒醅主要酶系在整个发酵期表现出规律性变化。酒醅糖化酶活力呈现持续下降的变化曲线,由发酵初期的高酶活到发酵期满的低酶活;酒醅蛋白酶的变化规律表现为先快速上升后下降的规律,酶活峰值出现在前期;酒醅酯化酶的变化规律是先缓慢升后平稳下降趋势,酯化酶的活性峰值点出现在中期。酒醅中淀粉酶、蛋白酶、酯化酶的规律性变化,反映了浓香型酒醅在发酵期的物质转化的内在特征,对酿酒生产具有指导意义。Selected Luzhou flavor fermented grains as materials, it analysis enzymatic activity changes of the main enzymes, including glucoamylase, protease and esterifying enzyme during fermentation period. The results show that enzymatic activities of main enzymes in fermented grains are regular changes during fermentation period. Activity of glucoamylase in fermented grains shows continuely declines,from high activity at the beginning of fermentating to low activity at the ending. Activity of protease in fermented grains represents a rapid increase first and then decrease, the peak value of enzyme activity found in early stage. Activity of esterifying enzyme in fermented grains displays slowly increased first and then decreased steadily, the peak value of enzyme activity appeared in the middle stage. Variations of amylase, protease, esterifying enzyme, reflect intrinsic characteristics of material transformation of Luzhou flavor fermented grains during fermentation period, which has a guiding significance on liquor production.

关 键 词：浓香型酒醅 酶系 酶活 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]