食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 81 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033045

研究报告

冠突散囊菌对酒曲糖化能力的影响及其机制研究

  • 杨凤英 ,
  • 秦洋
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  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(生态酿酒新技术与应用湖南省高校重点实验室(邵阳学院),湖南 邵阳,422000)
第一作者:硕士研究生(秦洋讲师为通信作者,E-mail:466031343@qq.com)

收稿日期: 2022-07-20

  修回日期: 2022-08-06

  网络出版日期: 2023-04-06

基金资助

湖南省自然科学基金项目(2022JJ50199);邵阳学院2021年研究生科研创新项目(CX2021SY071)

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Impact and mechanism of Eurotium critatum on the saccharification ability of Jiuqu

  • YANG Fengying ,
  • QIN Yang
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang 422000, China)

Received date: 2022-07-20

  Revised date: 2022-08-06

  Online published: 2023-04-06

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摘要

为提高五粮型白酒的糖化效率,采用冠突散囊菌(Eurotium critatum)与传统酒曲协同糖化,分别分析E.critatum菌液、酵母液、甜酒曲以及无菌水对酒曲糖化效果的影响,以分析E.critatum对酒曲糖化能力的影响并得出较为理想的糖化工艺。结果显示,当分别添加11.43 mL/100 g E.critatum、3.68 mL/100 g酵母菌、1.692 g/100 g甜酒曲,水分为36.08%时,酒曲糖化效率达到(6.95±0.25) g/100 g的最高值,可见E.critatum可以显著提高酒曲糖化能力。对E.critatum协同发酵酒曲以及传统酒曲淀粉分别作直链淀粉含量、凝胶渗透色谱、扫描电子显微镜、X射线衍射分析。结果显示,实验组酒曲直链淀粉含量增加,分子质量降低,结构变化明显,结晶度降低,这一系列淀粉分子的变化均能够揭示E.critatum对酒曲糖化能力的影响机制。因此,采用E.critatum协同糖化应用于白酒的酿造领域,是具有重要科学意义以及理论依据的。

关键词： 冠突散囊菌; 糖化效率; 作用机制; 淀粉; 酒曲

本文引用格式

杨凤英 , 秦洋 . 冠突散囊菌对酒曲糖化能力的影响及其机制研究[J]. 食品与发酵工业, 2023 , 49(5) : 81 -87 . DOI: 10.13995/j.cnki.11-1802/ts.033045

Abstract

This study aims to improve the saccharification efficiency of five-grain type Baijiu with Eurotium critatum and traditional distiller’s yeast for collaborative saccharification. The effects of E. critatum liquid, yeast liquid, Jiuqu, and sterile water on Jiuqu saccharification were analyzed to determine the influence of saccharification ability of E. critatum and obtain the optimal saccharification process parameters. The results showed that the highest saccharification efficiency of (6.95±0.25) g/100 g was achieved when the adding 11.43 mL/100 g of E. critatum liquid, 3.68 mL/100 g of yeast liquid, and 1.692 g/100 g of Jiuqu, and the moisture content reached 36.08%. The saccharification ability could be visibly increased through inoculating E. critatum. Through analyzing the content of amylose, gel permeation chromatography, scanning electron microscope, and X-ray diffraction of Jiuqu saccharified by E. critatum and control group, the results showed that in Jiuqu saccharified by E. critatum, the amylose content increased, molecular weight decreased, and structure obviously changed, and crystallinity decreased. All those changes in starch molecules could reveal the mechanism of E. critatum’s saccharification ability. Therefore, it has great scientific significance and a theoretical basis for the application of E. critatum synergistic saccharification in Baijiu production.

Key words： Eurotium critatum; saccharification efficiency; mechanism; starch; Jiuqu

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