制备葡萄胺酶微囊珠和应用在固态发酵中的应用
Xuyan Zong1, Wenli Luo1, Lei Wen1
1Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, University of Science and Engineering, Yibin, China.
Journal of the science of food and agriculture
|October 23, 2023
概括
微囊珠 (M-B) 通过提供持续释放的葡萄糖胺酶,改善酒精产量和粉利用率来增强Baijiu造. 这种方法克服了直接添加酶的问题,提高了发酵效率.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 发酵科学 发酵科学
背景情况:
- 酒酒使用固态发酵与粉材料和 Jiuqu.
- 在晚期发酵中葡萄胺酶活性下降会增加剩余的粉,降低液体产量.
- 直接添加外源葡萄胺酶会导致温度快速升高,阻碍微生物生长.
研究的目的:
- 开发一种在Baijiu发酵中持续释放葡萄胺酶的方法.
- 为了研究微囊珠 (M-B) 对固态发酵效率的影响.
- 为了提高 Baijiu生产中的粉利用率和酒精产量.
主要方法:
- 使用微囊乳液制备微囊珠子 (M-B).
- 在液态和固态中研究M-B释放特征.
- 在Baijiu的固态发酵过程中添加M-B.
主要成果:
- 在液体 (120小时释放53.27%) 和固体 (15天释放29.84%) 状态下,M-B表现出持续释放的特性.
- 添加M-B增加了0.33%体积的酒精含量,并减少了0.51%的糖.
- 随着M-B的添加,Jiupei的剩余粉减少了1.21%,对水分和酸度的影响最小.
结论:
- M-B对葡萄糖氨基酶有很好的持续释放能力.
- 将M-B纳入固态发酵显著增加酒精含量并减少剩余的粉.
- M-B技术改善了Baijiu造中的粉利用率和酒精产量,为应用活性物质提供了一种新的方法.
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