β-葡聚糖酶对高粱麦汁的酶解工艺研究  

Enzymatic Hydrolysis of Sorghum Wort byβ-Glucanase

作　　者：王旭升 吴迪 崔凯 马晓岩 南喜平[2] 吴琼 WANG Xusheng;WU Di;CUI Kai;MA Xiaoyan;NAN Xiping;WU Qiong(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Jilin Academy of Agricultural Sciences,Changchun 130033,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]吉林省农业科学院加工中心,吉林长春130033

出　　处：《食品科技》2021年第6期90-95,共6页Food Science and Technology

基　　金：吉林省科技发展计划项目(20190301066NY);吉林省教育厅项目“十三五”科学技术项目(JJKH20200580KJ)。

摘　　要：以高粱麦汁作为原料,探究β-葡聚糖酶对高粱麦汁的影响。将还原糖含量和α-氨基氮含量作为评价指标,利用单因素实验和响应面分析对β-葡聚糖酶添加量、pH值、反应温度及反应时间进行优化。得到最佳的酶解工艺为:β-葡聚糖酶添加量为200μg/mL,pH值为4.0,反应温度为60℃,反应时间为85 min,此时还原糖含量为454μg/mL,α-氨基氮含量为644.24μg/mL。实验结果表明,通过β-葡聚糖酶对高粱麦汁的酶解反应,可提高还原糖和α-氨基氮的含量。建立高粱麦汁的酶解工艺,为高粱啤酒的生产提供了理论依据,具有指导意义。Using sorghum wort as raw material,the effect ofβ-glucanase on sorghum wort was explored.Taking reducing sugar content andα-amino nitrogen content as evaluation indicators,the addition amount ofβ-glucanase,pH value,reaction temperature and reaction time were optimized through single factor experiment and response surface analysis to obtain the best.The enzymatic hydrolysis process was as follows:the addition amount ofβ-glucanase was 200μg/mL,the pH was 4.0,the reaction temperature was 60℃,and the reaction time was 85 min.At this time,the reducing sugar content was 454μg/mL,and theα-amino nitrogen content was 644.24μg/mL.The experimental results show that the enzymatic hydrolysis of sorghum wort byβ-glucanase can increase the content of reducing sugars andα-amino nitrogen.The enzymatic hydrolysis of sorghum wort provides a theoretical basis for the production of sorghum beer and has guiding significance.

关 键 词：Β-葡聚糖酶 高粱麦汁 响应面法 酶解反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]