β-葡聚糖酶酶学性质的研究及在大麦醋中的应用

Study on Enzymatic Property of β-glucanase and Its Application in Barley Vinegar

为了解决大麦醋容易形成雾浊而影响产品外观的问题,通过研究β-葡聚糖酶最适pH值范围、最适作用温度范围、温度稳定性和金属离子对酶稳定性的影响等酶学性质,确定β-葡聚糖酶在大麦醋生产中的应用方法。实验结果表明:β-葡聚糖酶最适pH值在4.5~5.5,最适作用温度为55~60℃,Cu^(2+)和Fe^(2+)离子对酶活有明显的抑制作用,在大麦醋生产中以在糖化阶段加入为最佳,加入量为原料的0.01%,所得的大麦醋风味和外观均佳。

In order to solve the problems that barley vinegar is easy to form haze and affects the appearance of the product, the effect of optimal pH range, optimal temperature range, temperature stability, metal ions of β-glucanase on the enzyme stability is researched to determine the application methods of β-glucanase in barley vinegar production. The experimental results show that the optimal pH value, the optimal temperature of β-glucanase is 4.5-5.5, 5560 ℃ respectively, Cu2＋ and Fe2＋ ions have significant inhibitory effect on the enzyme activity. The best addition time of β-glucanase in the production of barley vinegar is in the saccharification stage, with the additive amount of 0.01% of the raw material, the obtained barley vinegar has good flavor and appearance.