在研究浓香型白酒的过程中为了提高出酒率以及优质酒率可以从酯化酶的研究入手，酯化酶对提高出酒率和产优质酒有着积极的影响。本实验从五粮液大曲中经过严格的筛选得到一株高产酯化酶的菌株横梗霉。纯化分离横梗霉酯化酶发酵液使用盐析、透析、层析等步骤得到纯化的酯化酶，纯化提高到35.66倍，且具有2.54%的活性回收率，相对分子质量约为43000 u。通过酶学性质研究得出，酯化酶作用时的最佳温度是40 ℃，存在热敏感特性；60 ℃条件下反应30 min后有67.97%酶活残留；当pH为6~8时，酶活性较佳，当pH达到7.5时，最优；使用纯化后的酯化酶进行酶学性质研究发现金属离子对酯化酶有抑制作用的是Fe2+、Zn2+、Mn2+、Cu2+对酯化酶。得到结论该横梗霉所产的酯化酶有着高产、耐热性差、对热敏感、具有良好的耐碱性的性质，在使用过程中应该注意高温以及酸性环境对活性的影响。

The positive effects of esterification enzyme on improving the yield of Luzhou-flavor liquor, high quality liquor and reducing the amount of qu were analyzed. A strain producing esterifying enzyme from Wuliangye Daqu was studied. It was identified as Lichtheimia ramosa. The supernatant of esterase fermentation broth was treated by ammonium sulfate precipitation, dialysis, ultrafiltration centrifugation, DEAE-cellulose-52 ion exchange chromatography and Sephadex G-100 gel filtration chromatography. After electrophoresis, the electrophoresis purity reached 35.66 times, and the activity recovery rate was 2.54%. The molecular weight of 12% SDS PAGE was about 43000 u. The results showed that the optimum temperature of esterification enzyme was 40 ℃ and it was sensitive to heat. Only 30% enzyme activity remained after treatment at 60 ℃ for 30 min. The optimum pH range of enzyme was 6~8, and the optimum pH was 7.5. Fe2+, Zn2+, Mn2+ and Cu2+ had significant inhibition on esterification enzyme. The esterification enzyme has the characteristics of high efficiency, alkali resistance and heat sensitivity, avoiding the influence of high inactivation on the product, and has a good application prospect in wine making, food, medicine and textile industries.

宜宾市五粮液研发项目（CXY2019ZR012）