白酒酿造中淀粉及淀粉水解动力学研究进展  

Research progress of starch and starch hydrolysis kinetics in industrial brewing

作　　者：朱霞 黄进 班世栋 江涛 邱树毅 聂明波[3] 王晓丹 ZHU Xia;HUANG Jin;BAN Shidong;JIANG Tao;QIU Shuyi;NIE Mingbo;WANG Xiaodan(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory ofFermentation Engineering and Biopharmaceuticals in Guizhou Province,Guizhou University,Guiyang 550025,China;Guizhou An Wine Co.,Ltd.,Anshun 561000,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州安酒股份有限公司,贵州安顺561000

出　　处：《发酵科技通讯》2023年第2期99-105,共7页Bulletin of Fermentation Science and Technology

基　　金：贵州省科技计划项目(黔科合成果[2021]一般048号,黔科合成果[2022]重点002号,黔科合支撑[2022]一般215号,黔科合支撑[2021]一般279号);贵州省科技计划项目(黔科合支撑[2021]一般106)。

摘　　要：淀粉是植物产生的由葡萄糖分子聚合而成的天然大分子物质,在各个行业中被广泛应用,尤其是酿造行业离不开原料中的淀粉。以淀粉为原料的酿酒,需要经过糖化和发酵两个阶段,而糖化过程是发酵过程的先决条件和基础。为此,笔者对淀粉、淀粉酶、淀粉水解过程及其受限机制进行了系统阐述,并综述了淀粉水解动力学相关研究,以期为淀粉在白酒酿造过程中应用的进一步研究提供参考。Starch is a natural macromolecule produced by plants from the polymerization of glucose molecules and is widely used in various industries,especially in the brewing industry,where starch is indispensable as a raw material.Starch-based brewing requires two stages:saccharification and fermentation,and the saccharification process is a prerequisite and basis for the fermentation process.For this reason,the author has systematically described starch,amylase,starch hydrolysis process and their restricted mechanism,and reviewed the research related to starch hydrolysis kinetics,in order to provide reference for further research on the application of starch in the brewing process of white wine.

关 键 词：淀粉 淀粉酶 淀粉水解 淀粉水解动力学 

分 类 号：TS262.3[轻工技术与工程—发酵工程]