摘要
对酸性脲酶在不同的温度、用量、时间及酒体pH值下分解黄酒中尿素的酶解特性进行了研究。结果表明:当酒体pH值>4.0,温度15℃￣20℃,酶用量30mg/L左右,作用时间48h后,可除去黄酒中约80%的尿素。
The enzymatic characteristics of acid urease to hydrolyze urea in Chinese rice wine were studied at different temperature, addition quantity, reaction time and liquor pH. It indicated that approximately 80% of urea could be degraded from Chinese rice wine after being treated for 48h when liquor pH was over 4.0, temperature ranged between 15℃～20℃, and enzyme concentration was about 30×10^-6ng/L.
出处
《中国酿造》
CAS
北大核心
2006年第11期45-46,共2页
China Brewing
关键词
酸性脲酶
黄酒
尿素
acid urease
Chinese rice wine
urea
