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Preparation of High-Quality Fermented Fish Product
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外源C-S酶,一种潜在的工具,释放葡萄酒或酒中的香味?
Luigi Clérat1,2, Emmanuelle Rémond3, Rémi Schneider2
1PhyMedExp, Inserm U1046, CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 Avenue du Doyen Gaston Giraud, 34295 Montpellier Cedex 05, France.
Journal of agricultural and food chemistry
|June 9, 2023
概括
这项研究探讨了使用外部酶碳硫β-酶 (CSL) 来促进酒和酒中的芳香前体转化. 研究人员开发了一种测量CSL活动的方法,为增强葡萄酒和酒风味铺平了道路.
科学领域:
- 葡萄酒学和造科学 葡萄酒学和造科学
- 酶学 是一种酶学.
- 生物技术是生物技术.
背景情况:
- 品种类型的醇显著影响葡萄酒和酒的香味特征.
- 酵母的内在碳硫β-酶 (CSL) 酶在发酵过程中将非气味前体代谢成芳香化合物.
- 有限的CSL活性和前体吸收限制了醇的释放,通常只有大约1%的前体被转化.
研究的目的:
- 调查使用来自Lactobacillus delbrueckii亚种的外源性CSL酶的潜力. 布尔加里克斯 (Bulgaricus) 用于增强醇前体转化在酒和酒中的作用.
- 开发和验证用于监测CSL活动的光谱光度计方法.
- 在各种条件下描述酶的活性,并确定影响基质识别的因素.
主要方法:
- 从Lactobacillus delbrueckii亚种产生外源的CSL酶. 在 Escherichia coli 中的 bulgaricus.
- 开发了一种光谱测量试验,以量化CSL对各种芳香前体的活性.
- 在有竞争类型的存在下,在各种pH值范围内评估CSL活动.
主要成果:
- 建立了一种可靠的光谱光度计方法来监测CSL活动.
- 该研究确定了影响CSL酶活性和基质识别的关键参数.
- 获得了CSL基质结合的结构洞察力,为潜在的酶工程提供了信息.
结论:
- 外源性CSL酶有望增加发酵饮料中可取香味化合物的释放.
- 了解CSL活动参数和基质相互作用对于优化其应用至关重要.
- 这项研究为利用外源CSL来增强葡萄酒和酒的感官品质提供了基础.
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