浓香型大曲糖化动力学研究

Study on the kinetics of saccharifying enzymes of Luzhou-flavor daqu

为研究浓香型大曲的糖化动力学,用5%的大曲浸出液水解可溶性淀粉,在pH 4.6、30℃的条件下,用菲林试剂法测定还原糖的含量,得出米氏方程;浓香型大曲糖化反应的最适pH值为6.0;在不同温度下测定糖化反应速率,计算得到活化能E为40.966kJ/mol。试验证明,浓香型大曲糖化酶类的糖化反应动力学与单一酶相似。通过控制淀粉浓度(投粮量)、用曲量、入窖酸度和温度可以使浓香型大曲酒的糖化、发酵过程协调进行。

In order to study on the kinetics of saccharifying enzymes of Luzhou flavor Daqu, using the enzymes of 5 % Daqu hydrolyzed solu- ble starch, at pH 4.6, 30 ℃, an Michaelis-Menten equation was de duced. The optimum pH value for the catalysis of saccharifying en- zymes of Luzhou flavor Daqu was 6. 0. Studying the catalytic reac- tion rate under different temperatures, the calculation results showed that the activation energy of the enzyme catalytic reaction was 40. 966 kJ/mol. The kinetics of saccharifying enzymes of Luzhou-fla vor Daqu was similar to a single enzyme. During the production of Luzhou-flavor liquor, it will contribute to manage the saccharification and fermentation process simultaneously by controlling the conditions of pits input into the cellar, such as the concentration of starch and starter, initial acidity and temperature.