GAPDH@Fe_(3)O_(4)固定化酶脱除樱桃酒生物胺的研究及对酒体指标的影响  

Effect of GAPDH@Fe_(3)O_(4) immobilized enzyme on biogenic amines and basic indicators in cherry wine

作　　者：邢鑫 王鲁良 张冰艳 袁新杰 褚琪 孙舒扬[1] XING Xin;WANG Luliang;ZHANG Bingyan;YUAN Xinjie;CHU Qi;SUN Shuyang(School of Food Engineering,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品与发酵工业》2023年第2期138-145,共8页Food and Fermentation Industries

基　　金：山东省自然科学基金面上项目(ZR2020MC204);烟台市科技发展计划项目(2019XDHZ091);山东省高等学校青年创新团队发展计划(食品纳米技术创新团队)。

摘　　要：植物乳杆菌来源的三磷酸甘油醛脱氢酶(glyceraldehyde 3-phosphate dehydrogenase,GAPDH)具有生物胺降解活性,将其与Fe_(3)O_(4)磁性纳米粒子耦合制备固定化酶(GAPDH@Fe_(3)O_(4)),有望增加其重复利用批次,从而降低生产成本。该文研究了此固定化酶在樱桃酒陈酿中的实际应用效果,测试其重复利用批次对酒体中的生物胺、基本理化指标、挥发性组分和非挥发性酚类物质的影响。酒体中检测到组胺、酪胺、腐胺等8种生物胺,固定化酶首次处理时各生物胺的降解率达到了18.6%~55.2%;重复利用10次后生物胺降解率仍达到6.4%~17.1%。挥发性组分利用气相离子迁移色谱检测,共检测出37种组分。经固定化酶首次处理后,樱桃酒中的乙酸乙酯、乙酸异丁酯、3-甲硫基丙醇、正己醇、苯甲醛、丁酸、α-蒎烯等物质的含量出现15.6%~34.5%的下降;固定化酶重复利用10次后,挥发性组分含量与初始样品无显著性差异。非挥发性酚类利用高效液相色谱测定,检测出没食子酸、原儿茶酸、绿原酸等6种组分,固定化酶处理对樱桃酒中的非挥发性酚类物质未产生显著性影响。综上所述,GAPDH@Fe_(3)O_(4)具备较高的生物胺降解效率,对酒样品质不产生负面影响,且重复利用性高,因此在食品领域有较好的应用前景。Biogenic amines(BA)are widely present in fermented food including wine.The consumption of wine with high BA concentration may cause health concerns,such as cardiac palpitations,respiratory distress,etc.In recent years,concerns about food safety together with consumer demand for safer and healthier products have promoted studies to decrease BA levels in wines.Our previous studies showed that a novel glyceraldehyde triphosphate dehydrogenase(GAPDH)from Lactobacillus plantarum has the ability of BA degradation.However,pure GAPDH cannot be directly applied to wine-making due to a high production cost and a low resistance to wine environments.Immobilization of GAPDH onto Fe_(3)O_(4)magnetic nanoparticles(GAPDH@Fe_(3)O_(4))has the potential to solve the above problems.Therefore,in this paper,GAPDH@Fe_(3)O_(4)was applied to the aging process of cherry wine-making,and its influences including reuse batch on the BA concentration,basic composition,volatile profile,phenol content and sensory property of resultant wines were examined.Eight BAs involving histamine,tyramine and putrescine were detected in those wines by high performance liquid chromatography,and the degradation rate by the firstly use of GAPDH@Fe_(3)O_(4)reached 18.6%-55.2%.After 10 times of enzyme recycling,the degradation rate still maintained 6.4%-17.1%.Volatile components in the cherry wines were determined by gas phase ion mobility chromatography(GC-IMS),and a total of 37 compounds were identified including esters,alcohols,aldehydes,ketones,acids and heterocycles.The content of ethyl acetate,isobutyl acetate,3-methylthiopropanol,n-hexanol,benzaldehyde,butyric acid,α-pinene and several others were decreased by 15.6%-34.5%when immobilized GAPDH was firstly treated.And no significant difference was found between the cherry wine resulting from the treatment of GAPDH@Fe_(3)O_(4)of 10 recycling and the untreated wines.As for phenols,six compounds including gallic,protocatechuic and chlorogenic acids were quantified,and no significant difference was found betwe

关 键 词：三磷酸甘油醛脱氢酶 固定化酶 樱桃酒 生物胺 气相-离子迁移色谱 

分 类 号：TS262.7[轻工技术与工程—发酵工程]