摘要
β-葡萄糖苷酶对糖苷键的水解作用已被广泛应用于酿酒、茶增香、保健品开发等领域。发酵环境中非酿酒酵母产生的β-葡萄糖苷酶活力高于酿酒酵母,可在酿酒酵母酶活力不足时进行补充。本文对发酵过程中不同的影响因素如酵母合成和释放β-葡萄糖苷酶的能力、发酵环境中的温度、酸碱度和可发酵糖浓度等对β-葡萄糖苷酶活力的影响进行了综述,并对产高活力β-葡萄糖苷酶的非酿酒酵母在葡萄酒、啤酒和其他发酵酒中的应用进行了总结,以期为β-葡萄糖苷酶在发酵酒和其他食品中更为广泛的应用提供参考。
The hydrolysis of glycosidic bonds byβ-glucosidase has been widely used in beer and wine making,tea flavor enhancement,health product development and other fields.During fermentation,the activity ofβ-glucosidase produced by non-Saccharomyces cerevisiae yeasts is higher than that produced by Saccharomyces cerevisiae,which can be used to supplement insufficient enzyme activity of Saccharomyces cerevisiae.This article reviews the effects of different factors such as yeasts’ability to synthesize and releaseβ-glucosidase,fermentation temperature,and pH and fermentable sugar concentration of the medium onβ-glucosidase activity,and it also summarizes the application of non-Saccharomyces cerevisiae yeasts with highβ-glucosidase activity in fermented beverages such as wine and beer.Hopefully,this review will provide reference for widening the application ofβ-glucosidase in fermented beverages and foods.
作者
覃秋杏
韩小雨
黄卫东
战吉宬
游义琳
QIN Qiuxing;HAN Xiaoyu;HUANG Weidong;ZHAN Jicheng;YOU Yilin(Beijing Key Laboratory of Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Health Food Industrial Research Institute of China Agricultural University(Xinghua),Xinghua 225700,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第3期306-314,共9页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400500)
中国农业大学(兴化)健康食品产业研究院开放基金项目(201911)。
