摘要
酒用酸性蛋白酶在白酒酿造的发酵过程中起协同作用,具有溶解发酵原料的颗粒、促进微生物繁殖、分解蛋白质生成香味物质、降解酵母菌体蛋白等多种功能。综述了酒用酸性蛋白酶酶源研究及其酿酒中的酶学功能。
Acid protease gave play to synergetic action in liquor fermentation manifested as dissolving the granules of fermentation materials, advancing microbial propagation, decomposing protein to produce flavoring materials, and degrading yeast tropina. In this paper, the enzyme source and the zymologic functions of acid protease for liquor production were summed up. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第1期41-44,共4页
Liquor-Making Science & Technology
关键词
白酒
酸性蛋白酶
黑曲霉
宇佐美曲霉
酶源
酶学功能
liquor
acid protease
aspergillus niger
aspergillus usamii
enzyme source
zymologic function
