生物淀粉酶系对β-淀粉的水解和无蒸煮黄酒酿造释疑

Disabusing of Biological Amylases Hydrolyzing of β-starch and Un-cooking Rice Wine Brewing

以大米(糯、粳、籼米)为主要原料酿造各类黄酒培养黄曲霉、红曲霉、黑曲霉(俗称乌衣)及根霉菌所获得分别以α-淀粉酶(液化型淀粉酶或称糊精化酶)和葡萄糖淀粉酶(淀粉-1,4-葡萄糖苷酶)为主体的淀粉酶系,经恰当的组合,利用其高度专一性之特征,在适宜的条件下催化完成淀粉水解糖化和酵母菌的酒精发酵。淀粉酶系不但能水解糖化经蒸煮糊化后处于常态发酵醪中的α-淀粉(熟淀粉),在经适当改良的无蒸煮发酵醪中亦能水解糖化β-淀粉(生淀粉);于室温等相同的环境下,仅是水解速率有所差异之别。似不存在能水解糖化α-淀粉的淀粉酶系,不能水解糖化β-淀粉的专有之属性。在酒类酿造中对淀粉酶系作用机理的认识,是有必要继续进行深入研究和探讨的。

Using rice（glutinous rice, japonica rice, indica rice） as main raw materials to brew all kinds of rice wine is catalyzing the hydrolysis and saccharification of the appropriate combination of amylase obtained by cultivation of aspergillus flavus, monascus and aspergillus niger（commonly known as Wu Yi） and rhizopus, mainly respectively α-amylase（amylase or dextrinised enzyme） and glucose amylase（starch-1,4-glucosidase）, and alcohol fermentation of yeast, under suitable conditions and using its characteristics of high specificity. Amylases not only can hydrolyze and saccharify the cooked and gelatinized α-starch（cooked starch） in normal fermentation mash, but also can hydrolyze and saccharify the uncooked β-starch（uncooked starch） in the proper modified fermentation mass. The only difference is the hydrolysis speed in the same environment at room temperature. It seems that there is no specific property of the amylases which could hydrolyze and saccharify α-starch while couldn＇t hydrolyze and saccharify β-starch, It is necessary to continue research and discussion on the understanding of the action mechanism of amylase in the liquor brewing.