食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015364

蛋白质对黄酒品质影响的研究进展

展开
  • 1 (江南大学,工业生物技术教育部重点实验室，江苏 无锡，214122) 
    2(江南大学，粮食发酵工艺与技术国家工程实验室，江苏 无锡，214122) 3(江南大学 生物工程学院，江苏 无锡，214122)
    4(中国绍兴黄酒集团有限公司 国家黄酒工程技术研究中心，浙江 绍兴，312000)
硕士研究生

网络出版日期: 2018-03-26

基金资助

绍兴市科技计划项目(2015A31012)；973项目(2012 CB720802)；973项目(2013CB733602)；国家自然科学基金重点项目(31130043)；江苏高校优势学科建设工程资助项目；高等学校学科创新引智计划(111计划)资助项目(111-2-06)

收起

Effect of protein on quality of Chinese rice wine

Expand
  • 1 (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan
    University, Wuxi 214122, China)
    2 (National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
    3 (School of Biotechnology, Jiangnan University, Wuxi 214122, China) 
    4 (National Engineering Research Center for Chinese Rice Wine, China Shaoxing Rice Wine Group Co., Ltd, Shaoxing 312000, China)

Online published: 2018-03-26

Fold

摘要

蛋白质对黄酒的品质有重要影响，其在黄酒中主要以氨基酸和肽的形式存在。氨基酸态氮是黄酒的重要质量指标，能反映黄酒中氨基酸总体水平。蛋白质也是引起黄酒非生物混浊的主要原因，是目前困扰黄酒行业的一大难题。随着黄酒营养、保健功效被熟知，黄酒逐渐被重视，对黄酒蛋白质的研究也越来越多，但研究主要围绕浑浊蛋白进行。该文从营养价值、保健功能及非生物稳定性等方面分析黄酒蛋白的研究现状，并指出存在的问题。瓶装黄酒酒体蛋白的组成和来源，以及如何特异性去除沉淀蛋白如二聚-α-淀粉酶抑制剂是今后的研究方向。

关键词： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">黄酒; 蛋白质; 氨基酸态氮; 浑浊; 二聚-α-淀粉酶抑制剂; 类燕麦蛋白

本文引用格式

齐小慧 , 孙军勇 , 谢广发 , 等 . 蛋白质对黄酒品质影响的研究进展[J]. 食品与发酵工业, 2018 , 44(3) : 273 . DOI: 10.13995/j.cnki.11-1802/ts.015364

Abstract

Proteins play a crucial role in the quality of Chinese rice wine, which are mainly existed in the form of amino acids and peptides. The content of amino acid nitrogen is an important quality index contributing to their nutritive value. The non-biological turbidity in Chinese rice wine mainly caused by proteins is a major problem in the industry. Chinese rice wine is gradually got increasing attention due to its nutrition and health benefits, and more and more researches on Chinese rice wine proteins have been conducted and most of them are focus on haze proteins. In this review, the research status, problems, and future research direction of Chinese rice wine protein were discussed. The composition and source of bottled rice wine protein, as well as the specific removal of precipitated proteins such as dimeric-α-amylase inhibitors should be a research direction in future.

Key words： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">Chinese rice wine; proteins; amino acid nitrogen; haze dimeric-α-amylase inhibitor; avenin-like protein

Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司