短乳杆菌鸟氨酸氨甲酰基转移酶对黄酒发酵中氨基甲酸乙酯的调控作用  

Regulation of Ornithine Carbamoyltransferase from Lactobacillus brevis on Ethyl Carbamate in Rice Wine Fermentation

作　　者：方若思 陈唐超 梁淑敏 金诚豫 黄温迪 龚金炎[1] 肖功年[1] Fang Ruosi;Chen Tangchao;Liang Shumin;Jin Chengyu;Huang Wendi;Gong Jinyan;Xiao Gongnian(Zhejiang University of Science and Technology,Hangzhou 310023)

机构地区：[1]浙江科技学院,杭州310023

出　　处：《中国食品学报》2021年第4期179-184,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金青年科学基金项目(LQ18C 200003);国家自然科学基金面上项目(31871763)。

摘　　要：氨基甲酸乙酯是存在于黄酒发酵过程中的一种潜在致癌物质。本文研究添加鸟氨酸氨甲酰基转移酶对氨基甲酸乙酯及黄酒基础品质的影响。根据鸟氨酸氨甲酰基转移酶可以催化、降解氨基甲酸乙酯的前体物瓜氨酸的原理,采用基因工程手段从短乳杆菌中克隆并大量表达鸟氨酸氨甲酰基转移酶,经Ni-NTA琼脂糖纯化树脂纯化后添加到黄酒发酵的不同阶段。结果表明:在发酵中期添加的鸟氨酸氨甲酰基转移酶能显著降低氨基甲酸乙酯的含量,最高可降低至原含量的15%,且对其主要前体物——尿素和瓜氨酸均有影响,同时检测黄酒的理化品质,结果表明游离氨基酸、挥发性风味物质及味觉特性差异不显著,说明添加鸟氨酸氨甲酰基转移酶未对产品性质产生影响,为工业上降低氨基甲酸乙酯的形成提供新方向。Ethyl carbamate(EC)is a potential carcinogen present during the fermentation process of rice wine.In this paper,the effects of ornithine carbamoyltransferase(OTC)addition on EC and wine basic quality were studied.Since the OTC can be used to catalyze the degradation of EC precursor citrulline,first the gene is cloned from Lactobacillus brevis,after purifying by Ni-NTA method,added to different stages of rice wine fermentation.The results showed that the OTC which added in the middle of the fermentation can significantly reduce the content of EC,as a result,EC concentration can reduce to 15%at most and affect its main precursors,urea and citrulline,the physicochemical quality of wine was also tested.The results showed there is no significant difference in amino acid,volatile flavor and taste,indicating that the addition of OTC did not affect the product quality,which provided a new direction for the industrial reduction of EC formation.

关 键 词：黄酒 氨基甲酸乙酯 鸟氨酸氨甲酰基转移酶 调控 

分 类 号：TS262.4[轻工技术与工程—发酵工程]