过氧化物酶与啤酒的抗氧化力研究进展  

Research Progress in Peroxidase and Antioxidant Capacity of Beer

作　　者：徐铭阳 李崎[1,2] 任涛 郑飞云 王金晶[1,2] 钮成拓 刘春凤[1,2] XU Mingyang;LI Qi;REN Tao;ZHENG Feiyun;WANG Jinjing;NIU Chengtuo;LIU Chunfeng(Key Laboratory of Industrial Biotechnology of Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi,Jiangsu 214122;Lab of Brewing Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学,生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学,酿酒科学与工程研究室,江苏无锡214122

出　　处：《酿酒科技》2021年第12期100-107,共8页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(31601558)。

摘　　要：大麦和麦芽中的氧化还原酶系与麦汁和啤酒的抗氧化力大小息息相关,进而可影响成品啤酒的风味稳定性。其中,过氧化物酶是影响麦汁内源性抗氧化力最重要的因素。本文阐述了过氧化物酶在酿造过程中氧化多酚和清除溶解氧、自由基的作用机制,探究了过氧化物酶在啤酒酿造中的变化与控制措施。旨在明确过氧化物酶对啤酒酿造的具体影响,从而通过控制过氧化物酶来提高啤酒抗氧化力,进而提高啤酒风味稳定性,提升啤酒品质和行业竞争力。The oxidoreductase system in barley and malt is closely related to the antioxidant capacity of wort and beer,and further affects the flavor stability of the finished beer.Peroxidase is the most important factor affecting the endogenous antioxidant capacity of wort.This paper describes the mechanism of peroxidase oxidizing polyphenols and scavenging dissolved oxygen and free radicals in the brewing process,and discusses the changes and control measures of peroxidase in beer brewing.This paper clarifies the effect of peroxidase on beer brewing,so that the antioxidant capacity of beer can be improved by controlling peroxidase,and the flavor stability and quality of beer can be improved,as well as its competitiveness.

关 键 词：过氧化物酶(POD) 啤酒酿造 抗氧化力 老化前驱物 风味稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] Q819[轻工技术与工程—食品科学与工程]