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表面显示的酸脱化酶用于蓝葡萄酒中增加的乙烯基 Pyranoanthocyanins

Huaili Deng¹, Qiuya Gu¹, Xiaobin Yu¹

¹Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.

Current research in food science

|April 16, 2024

概括

研究人员通过工程酵母来显示酸脱碳酶 (PAD) 来增强水果葡萄酒颜色稳定性. 这种表面显示的PAD增强了稳定的pyranoanthocyanin生产,提高了葡萄酒的质量.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

酸脱碳酶 (PAD) 对于在水果葡萄酒中产生稳定的类氨酸至关重要.
葡萄酒酵母中的低本源PAD活性限制了胺素形成和颜色稳定性.
与4-乙烯基衍生物的安托西亚尼反应增强了水果葡萄酒的色彩稳定性.

研究的目的:

在酒条件下改善酸脱碳酶 (PAD) 的低活性.
使用表面显示技术增强水果葡萄酒的色彩稳定性.
为了增加葡萄酒中维尼尔烯酸皮亚诺西安的含量.

主要方法:

从 *Bacillus amyloliquefaciens* 在 *Pichia pastoris* 中表达的 PAD.
在*Saccharomyces cerevisiae*上表面显示PAD,以创建SDPAD.
进行了蓝葡萄酒的发酵实验.

主要成果:

表面显示的PAD (SDPAD) 显示了更好的热稳定性和酸耐受性.
在蓝葡萄酒中,SDPAD显著增加了乙烯基烯酸皮拉诺西安酸含量.
增强的pyranoanthocyanin水平导致水果葡萄酒颜色稳定性得到改善.

结论:

表面显示技术可用于增强水果葡萄酒颜色稳定性.
带有SDPAD的工程酵母为增加维尼尔烯酸pyranoanthocyanins提供了有效的解决方案.
这种方法提供了一种改善水果葡萄酒质量和保质期的新方法.

关键词:

4 - 乙烯基衍生物4-乙烯基衍生物颜色的稳定性颜色的稳定性果酒果酒葡萄酒在HPLC/ESI-MS中使用.

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