a-乙酰乳酸脱羧酶(ALDC)对酿酒中双乙酰控制效果研究  

作　　者：李忠英[1] 罗跃中[1] 刘军[1] 

机构地区：[1]湖南化工职业技术学院,湖南株洲412000

出　　处：《科技创新与应用》2020年第30期66-67,共2页Technology Innovation and Application

基　　金：湖南省教育厅科学研究项目(编号:17C0551)。

摘　　要：文章研究了α-乙酰乳酸脱羧酶(ALDC)对啤酒双乙酰含量的影响。已知ALDC通过绕过双乙酰生成途径来减少双乙酰。在此,在添加ALDC的条件下酿造啤酒。游离氨基氮(如缬草碱)对双乙酰的生成有相反的影响。在样品中加入0.02,0.04,0.06单位/mL的ALDC,并对所得啤酒的理化性质进行了分析,以确定啤酒的质量。双乙酰含量随酶浓度的增加而降低。样品中的二乙酰基含量分别降低了25%和15%,产品质量大大提高。The effect of α-acetolactate decarboxylase(ALDC) on the content of diacetyl in beer was studied. ALDC is known to reduce diacetyl by bypassing the diacetyl formation pathway. Here, beer is brewed under the condition of adding ALDC. Free amino nitrogen(such as valine) has the opposite effect on the formation of diacetyl. The ALDC of 0.02, 0.04, and 0.06 unit/mL was added to the sample and the physical and chemical properties of the beer were analyzed to determine the quality of the beer. The content of diacetyl decreased with the increase of enzyme concentration. The diacetyl content in the sample was reduced by 25% and 15% respectively, and the product quality was greatly improved.

关 键 词：a-乙酰乳酸脱羧酶(ALDC) 酿酒 双乙酰控制效果 研究 

分 类 号：O657[理学—分析化学]