超高浓酿造中小麦面筋蛋白水解物对酿酒酵母代谢的影响  

Effect of Wheat Gluten Protein Hydrolysates on Metabolic Performance of Brewer's Yeast During Very High Gravity Brewing

作　　者：赵海锋[1] 卢敏[1] 周永婧 阳辉蓉 孟赫诚[1] ZHAO Hai-feng;LU Min;ZHOU Yong-jing;YANG Hui-rong;MENG He-cheng(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2017年第12期14-19,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31571821);广东省自然科学基金资助项目(2014A030313227);广东省科技计划项目(2016A010105003);中央高校基本科研业务费项目(2017ZD086)~~

摘　　要：在20°P超高浓麦汁发酵中,研究了小麦面筋蛋白水解物的水解度和添加量对酿酒酵母生长和发酵性能的影响.结果表明:酶解24h,水解物达到最大水解度22.4%,其对酵母的促生长效果最好;向超高浓麦汁中补充1.0%的水解物可使酵母净增长量提高4.6%,氨基氮利用率提高41.2%,乙醇产量提高15.2%,作用效果显著。这说明小麦面筋蛋白水解物是超高浓麦汁发酵中酵母同化和代谢的有效氮源.By a 20°P very high gravity brewing,the effects of the degree of hydrolysis(DH)and the amount of wheat gluten protein hydrolysates on the growth and fermentation performance of brewer s yeast were investigated.The results show that,after a 24 h hydrolysis,the hydrolysates have the greatest DH,which is 22.4%,and they exhibit the best promoting effect on the growth of brewer s yeast,and that,the wort supplemented with 1.0%wheat gluten protein hydrolysates shows a significant effect on the growth and fermentation of brewer s yeast,specifically,the yeast biomass accumulation,the utilization rate of free amino nitrogen and the ethanol production are improved by 4.6%,41.2%and 15.2%,respectively.The conclusions indicate that the wheat gluten protein hydrolysates can be used as effective nitrogen for the growth and fermentation of brewer s yeast during the 20°P very high gravity brewing.

关 键 词：小麦面筋蛋白水解物 酿酒酵母 超高浓酿造 生长代谢 

分 类 号：TS261.1[轻工技术与工程—发酵工程]