不同蛋白酶处理对北方黄酒沉淀的影响及沉淀成分的初探  

Effects of protease treatment on northern rice wine precipitation content and the primary study on the precipitation composition

作　　者：刘国栋[1] 朱丹[2] 郭瑞[1] 阎文飞 张名爱[1] 于翠芳[1] 程凡升[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学生命科学学院

出　　处：《青岛农业大学学报（自然科学版）》2017年第3期210-215,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然科学基金项目(31301438);山东省优秀中青年科学家奖励基金(BS2013SW034);校高层次人才启动基金(1113321);青岛农业大学应用型人才培养特色名校建设工程大学生科技创新项目(201510435038)

摘　　要：本文以北方黄酒为对象,探究酶对北方黄酒沉淀含量的影响,结果表明:酶的作用条件为酸性蛋白酶添加10000U/g蛋白质、作用温度50℃、作用时间24h,北方黄酒中蛋白质含量由0.79mg/mL降至0.66mg/mL,仅降低16.46%左右,未达到理想效果。为找到原因,利用化学分析方法和中红外光谱技术分析了北方黄酒沉淀成分,结果发现:沉淀中蛋白质仅占总成分的3.5%,表明蛋白质不是沉淀的主要物质,另外首次发现了北方黄酒沉淀中两种成分:果胶和木质素,分别占总成分的6.03%、24.80%,这对解决北方黄酒沉淀奠定了基础。The experiment was used to explore the effects of protease on precipitation content in north rice wine. The protease types, treatment amount, temperature and time were evaluated. The suitable enzyme was acid protease, and the best condition was 10000 U/g enzyme addiction amount treating at 50~C for 24 h. The protein content in rice wine decreased from 0.80 mg/mL to 0.66 mg/mL and reduced by 16.46% merely. The composition of precipitation in rice wine was then analyzed by chemical analysis combined with mid--infrared spectroscopy and the results showed that protein was not the dominating composition in precipitation which accounting for only 3.5 % of the rice wine precipitation. While, the pectin and lignin are found accounting for 6.03% and 24.80% of the rice wine precipitation respectively. The present study provided references to treat the precipitation in north rice wine.

关 键 词：北方黄酒 蛋白酶 沉淀成分 中红外光谱 

分 类 号：TS262.4[轻工技术与工程—发酵工程]