印丽,邱树毅,曹文涛,班世栋,王晓丹.酱香型白酒核心产区大曲的酶系分析[J].,2021,37(3):89-96.
酱香型白酒核心产区大曲的酶系分析
Analysis of Daqu Enzymes from the Core Production Area of Maotai-flavor Liquor
投稿时间:2020-08-12  
DOI:10.13982/j.mfst.1673-9078.2021.3.0749
中文关键词:  酱香型大曲  霉菌  酶活
英文关键词:Maotai-flavor Daqu  mold  enzyme activity
作者简介:印丽(1995-),女,硕士研究生,研究方向:微生物代谢调控 通讯作者:王晓丹(1980-),女,博士,正高级实验师,研究方向:发酵工程
基金项目:贵州省科技计划项目(黔科合支撑[2018]2834;黔科合平台人才[2018]5251;黔科合平台人才[2019]5645);贵州大学培育项目(黔科合平台人才[2017]5788-23)
作者单位
印丽 (贵州大学酿酒与食品工程学院,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) 
邱树毅 (贵州大学酿酒与食品工程学院,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) 
曹文涛 (贵州大学酿酒与食品工程学院,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) 
班世栋 (贵州大学酿酒与食品工程学院,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) 
王晓丹 (贵州大学酿酒与食品工程学院,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) 
AuthorInstitution
YIN Li (School of Liquor and Food Engineering Guizhou University, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University, Guiyang 550025, China) 
QIU Shu-yi (School of Liquor and Food Engineering Guizhou University, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University, Guiyang 550025, China) 
CAO Wen-tao (School of Liquor and Food Engineering Guizhou University, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University, Guiyang 550025, China) 
BAN Shi-dong (School of Liquor and Food Engineering Guizhou University, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University, Guiyang 550025, China) 
WANG Xiao-dan (School of Liquor and Food Engineering Guizhou University, Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province Guizhou University, Guiyang 550025, China) 
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中文摘要:
      本研究以茅台镇酱香型白酒核心产区大曲及从中分离的霉菌为研究材料,分析茅台镇酱香白酒5个酒厂酿造大曲的理化指标、水解酶活及其霉菌水解酶组成及酶活,以进一步解析酱香大曲霉菌与大曲功能的关系。结果显示,酱香型大曲间糖化力86.91~535.06 mg/(g?h)差异较大,其它理化指标无显著差异,且5种大曲中都能检测到多种水解酶酶活,但液化酶、糖化酶、纤维素酶、脂肪酶、植酸酶差异较大,可能与大曲中的霉菌种类有关。此外,分析从大曲中分离霉菌产酶活性,发现分离霉菌能产多种酶,且霉菌产糖化酶酶活(0~1724.56 U/g)和中性蛋白酶酶活(0~2671.00 U/g)差异较大。曲霉主要产糖化酶、蛋白酶、果胶酶等,毛霉主要产糖化酶和蛋白酶,根霉主要产糖化酶,青霉主要产脂肪酶和果胶酶,说明霉菌对大曲中酶系的形成有重要作用。
英文摘要:
      In this study, Daqu from the Maotai-flavor liquor core production area of Maotai Town and the molds isolated from the Daqu were used as research materials, the physicochemical indices, hydrolase activity, fungal hydrolase composition and enzyme activitiesof the Daqu samples of five Maotai-flavor liquor distilleries were analyzed, and the relationship between the moldsof Maotai-flavor Daqu and the function of Daqu. The results showed that the saccharification powerof Maotai-flavor Daqu differed significantly 86.91~535.06 mg/(g?h), with insignificant differences in other physical and chemical indices. The activities of various hydrolases were detected in all the five Daqu samples, but the differences of liquefaction enzyme, saccharification enzyme, cellulase, lipase and phytase were relatively large, which might be related to the mold species in Daqu. In addition, the analysis of the enzyme-producing activity of the mold isolated from Daqu revealed that the isolated molds could produce a variety of enzymes, and the activities of saccharification enzyme (0~1724.56 U/g) and neutral protease (0~2671.00 U/g) were different. Aspergillus sp. mainly produced saccharification enzyme, protease and pectinase, Mucor sp. Mainly produced saccharification enzyme and protease, Rhizopus sp. mainly produced saccharification enzyme, Penicillium sp. mainly produced lipase and pectinase, indicating that molds play an important role in the formation of the enzymatic system in Daqu.
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