Characteristics Analysis of Esterifying Enzyme of Different Flavor Daqu
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The different characteristics of esterifying enzyme catalytic synthesis of ethyl acetate, ethyl lactate, ethyl hexanoate and ethyl butyrate in light-flavor Daqu, strong- flavor Daquand maotai-flavor Daqu were studied in this paper under the different acid concentration (or pH). The results showed that the esterifying enzymes activities of three kinds of Daqu increased at first and then decreased with the increase of acid concentration in catalyzing and synthesizing ethyl acetate, ethyl caproate, the enzyme activity decreased with the increase of lactic acid concentration in catalyzing and synthesizing ethyl lactate. However, the variation tendency of enzyme activity was different in three kinds of Daqu in catalyzing and synthesizing ethyl butyrate. As the butyric acid increased, the enzyme activity of light-flavor Daqu and strong- flavor Daqu increased at first and then decreased, while the enzyme activity of maotai-flavor Daqu increased gradually. For light-flavor Daqu, strong- flavor Daqu and maotai-flavor Daqu, the optimum pH in catalyzing and synthesizing ethyl acetate all were 4.0; the optimum pH in catalyzing and synthesizing ethyl lactate were 7.0, 7.0, 8.0, respectively; the optimum pH in catalyzing and synthesizing ethyl caproate were 5.0, 4.0, 4.5, respectively; the optimum pH in catalyzing and synthesizing ethyl butyrate were 4.5, 4.0, 3.0, respectively. In conclusion, the characteristics of esterifying enzymes of three kinds of Daqu were different, and the synthesis of eash ester had its proper acid concentration and pH range.
