摘要
研究了木聚糖酶在功能性啤酒中的应用。结果表明,在啤酒发酵过程中,添加木聚糖酶能够促进啤酒中功能性低聚木糖的生成,其中添加中性细菌木聚糖酶的作用最为明显;同时对中性木聚糖酶的添加时间、添加量和底物进行了研究,在蛋白质休止前(料液温度刚升至50℃),添加量为110 U/g时,大麦啤酒中低聚木糖的产量最高,为0.621 g/L。
The application of xylanase in functional beer was investigated. The results showed that the addition of xylanase in beer fermentation process could promote the formation ofxylo-oligosaccharide （the addition of neutral xylanase had the best effects）. Meanwhile, the best technical parameters for the addition of neutral xylanase were summed up as follows： neutral xylanase added at the beginning of protein rest （feed temperature rose to 5 0℃ at that time）, the addition level was 110 U/g, as a result, the yield of xylo-oligosaccharide in barley beer was as high as 0.621 g/L.
出处
《酿酒科技》
北大核心
2013年第2期65-66,70,共3页
Liquor-Making Science & Technology
基金
农业科技成果转化资金项目(2009GB2D200252)资助
关键词
木聚糖酶
功能性啤酒
低聚木糖
xylanase
functional beer
xylo-oligosaccharide
