酶法生产全麦汁模拟玉米淀粉糖浆的研究
摘要
以玉米淀粉为原料,采用酶法对其进行水解,经过液化、糖化、过滤等工序生产出葡萄糖、麦芽糖、麦芽三糖等糖谱合理的玉米淀粉糖浆,并对其进行氮源强化,以得到一种与普通麦汁成分接近,可以在啤酒酿造中添加的全麦汁玉米淀粉糖浆。
1.玉米淀粉液化条件的研究。采用单因素试验研究了耐高温α-淀粉酶的添加量、液化时间、CaCl2保护剂的添加量对液化DE值的影响,采用二次回归正交旋转组合试验对玉米淀粉液化条件进行了优化。研究结果表明最优液化条件为:耐高温α-酶添加量为20u/g干基淀粉、液化时间为20min、CaCl2保护剂添加量为0.2%,DE值达到16.14%。
2.玉米淀粉糖化条件的研究。采用单因素试验研究了真菌α-淀粉酶的添加量、普鲁兰酶的添加量、糖化温度、糖化时间对糖化DE值的影响,采用二次回归正交旋转组合试验对玉米淀粉糖化条件进行了优化。最优工艺条件为:真菌α-淀粉酶添加量为6u/g干基淀粉、普鲁兰酶添加量为32u/g干基淀粉、糖化温度为55℃、糖化pH为5.5,DE值达到64.7%。糖浆经HPLC分析,果糖含量为4.183%、葡萄糖含量为3.977%、麦芽糖含量为60.59%、麦芽三糖含量为19.18%。
3.利用玉米蛋白粉制备氮源强化剂的研究。采用单因素试验研究了热变性温度、蛋白酶的添加量、水解时间三个因素对玉米蛋白粉水解度及α-氨基酸含量的影响,采用正交试验对玉米蛋白粉水解条件进行了优化。最优工艺条件为:热变性温度80℃、加酶量2.0%、作用时间50min,得到水解液中氨基酸含量达1872.54mg/L。
4.利用啤酒酵母泥制备氮源强化剂的研究。首先采用超声波法对啤酒酵母泥进行破壁预处理,采用单因素试验研究了底物浓度、超声时间、破碎功率对啤酒酵母破壁情况的影响,采用正交试验对啤酒酵母的超声波破壁条件进行了优化。最后优化结果为:底物浓度5%、破碎时间25min、超声功率300W,该条件下的破壁率为66.4%。然后采用外加酶的方法对其进行酶法破壁。采用单因素试验研究了β-葡聚糖酶的添加量、酸性β-甘露聚糖酶的添加量、木瓜蛋白酶的添加量、水解pH值、水解温度对啤酒酵母泥的水解情况的影响,采用二次回归正交旋转组合试验对酶解酵母泥的工艺条件进行优化。最优工艺条件为:β-葡聚糖酶添加量为36 u/g酵母泥、酸性β-甘露聚糖酶添加量为39u/g酵母泥、木瓜蛋白酶添加量1300u/g酵母泥、pH值为3.23、温度47℃。该条件下得到的α-氨基酸含量为2681.42 mg/L。
5.玉米淀粉糖浆部分取代麦汁的发酵性能研究。将不同氮源的玉米淀粉糖浆与普通麦汁混合进行发酵,结果表明:以酵母泥水解液为氮源的糖浆发酵液各项指标好于以玉米蛋白粉水解液为氮源的糖浆发酵液的各项指标,以酵母泥水解液为氮源的糖浆最大替代率可达50%。最后制得啤酒的各项指标与普通啤酒一致。
In this experiment, took maize starch as raw material, by enzymatic hydrolysis, after liquefaction, saccharification and filtration to produce glucose, maltose, maltose, maltotriose and ingredient reasonable maize starch syrup. Augment its nitrogen source to obtain a holo-beerwort maize starch syrup whose ingredient similar to beerwort, can be added to process of brewing.
1. Research on maize starch deliquesce conditions. The single factor experiment were used to study the impacts of thermostableα-amylase addition, deliquesce time, CaCl2 protectant addition on DE values. Optimize the conditions of deliquesce maize starch with the design of rotation-regression-orthogonal combination.The results show that the optimal deliquesce conditions are:thermostableα-amylase addition is 20u/g starch, deliquesce time is 20min, CaCl2 protectant addition is 0.2%, DE value reachs to 16.14%.
2. Research on maize starch saccharification conditions. Single-factor study of fungalα-amylase addition, the added amount of pullulanase, saccharification temperature, saccharification time on DE values of saccharification. Optimize the conditions of saccharifying maize starch with the design of rotation-regression-orthogonal combination. The results show that the optimal conditions for the saccharification are:the fungalα-amylase addition is 6u/g dry starch, pullulanase addition is 32u/g dry starch, saccharification temperature is 55℃, saccharification pH5.5. DE value reachs to 64.7%. The HPLC analysis shows that in the syrup: fructose content is 4.183%, glucose content is 3.98%, maltose content is 60.59% , maltotriose content is 19.18%.
3. Research on produce nitrogen source enriching substance with zein.Through single factor experiment,study the impacts of three factors which are thermal denaturation temperature, alkaline protease addition, enzymolysis time on degree of hydrolysis andα-amino acid content. Optimize the conditions of hydrolysis zein with orthogonal experiment. The optimal conditions are:denaturation temperature 80℃, lkaline protease addition 2.0%, enzymolysis time 50min.The yield of amino acid reaches to 1872.54mg/L.
4. Research on produce nitrogen source enriching substance with yeast paste. First break the yeast paste cell wall preprocess by ultrasonic waves. The impacts of substrate concentration, ultrasonic time, ultrasonic power on crush rate of yeast paste were researched with single factor experiment. Optimize the ultrasonic break wall conditions with orthogonal experiment. The results show that the optimal conditions are: substrate concentration 5%, ultrasonic time 25min, ultrasonic power 300W. Crush rate of yeast paste is 66.4%. Then break the yeast wall with external enzyme method. The single factor experiment is used to study the effects ofβ-mannanase addition,β-glucanase addition, papain addition, pH, temperature on the hydrolysis of brewer yeast. Optimize the process conditions of the least paste enzymolysis with the design of rotation-regression-orthogonal combination.The optimal conditions are:β-glucanase addition 36u/g yeast paste,β-mannanase addition 39u/g yeast paste, papain addition 1300u/g yeast paste, pH 3.23, temperature 47℃。Theα-amino acid content is 2681.42mg/L under the optimal conditions.
5. Fermentation test of maize starch syrup. Ferment different nitrogen source syrup mixed with ordinary beerwort. The results show that the indexes of syrup fermentation broth with yeast paste hydrolyzate as nitrogen source are better than the indexes of syrup fermentation broth with zein hydrolyzate as nitrogen source.The maximal substitution rate of the syrup fermentation broth with yeast paste hydrolyzate as nitrogen source reaches to 50%. Finally, the indexes of finished product consistent with common beer.
1.玉米淀粉液化条件的研究。采用单因素试验研究了耐高温α-淀粉酶的添加量、液化时间、CaCl2保护剂的添加量对液化DE值的影响,采用二次回归正交旋转组合试验对玉米淀粉液化条件进行了优化。研究结果表明最优液化条件为:耐高温α-酶添加量为20u/g干基淀粉、液化时间为20min、CaCl2保护剂添加量为0.2%,DE值达到16.14%。
2.玉米淀粉糖化条件的研究。采用单因素试验研究了真菌α-淀粉酶的添加量、普鲁兰酶的添加量、糖化温度、糖化时间对糖化DE值的影响,采用二次回归正交旋转组合试验对玉米淀粉糖化条件进行了优化。最优工艺条件为:真菌α-淀粉酶添加量为6u/g干基淀粉、普鲁兰酶添加量为32u/g干基淀粉、糖化温度为55℃、糖化pH为5.5,DE值达到64.7%。糖浆经HPLC分析,果糖含量为4.183%、葡萄糖含量为3.977%、麦芽糖含量为60.59%、麦芽三糖含量为19.18%。
3.利用玉米蛋白粉制备氮源强化剂的研究。采用单因素试验研究了热变性温度、蛋白酶的添加量、水解时间三个因素对玉米蛋白粉水解度及α-氨基酸含量的影响,采用正交试验对玉米蛋白粉水解条件进行了优化。最优工艺条件为:热变性温度80℃、加酶量2.0%、作用时间50min,得到水解液中氨基酸含量达1872.54mg/L。
4.利用啤酒酵母泥制备氮源强化剂的研究。首先采用超声波法对啤酒酵母泥进行破壁预处理,采用单因素试验研究了底物浓度、超声时间、破碎功率对啤酒酵母破壁情况的影响,采用正交试验对啤酒酵母的超声波破壁条件进行了优化。最后优化结果为:底物浓度5%、破碎时间25min、超声功率300W,该条件下的破壁率为66.4%。然后采用外加酶的方法对其进行酶法破壁。采用单因素试验研究了β-葡聚糖酶的添加量、酸性β-甘露聚糖酶的添加量、木瓜蛋白酶的添加量、水解pH值、水解温度对啤酒酵母泥的水解情况的影响,采用二次回归正交旋转组合试验对酶解酵母泥的工艺条件进行优化。最优工艺条件为:β-葡聚糖酶添加量为36 u/g酵母泥、酸性β-甘露聚糖酶添加量为39u/g酵母泥、木瓜蛋白酶添加量1300u/g酵母泥、pH值为3.23、温度47℃。该条件下得到的α-氨基酸含量为2681.42 mg/L。
5.玉米淀粉糖浆部分取代麦汁的发酵性能研究。将不同氮源的玉米淀粉糖浆与普通麦汁混合进行发酵,结果表明:以酵母泥水解液为氮源的糖浆发酵液各项指标好于以玉米蛋白粉水解液为氮源的糖浆发酵液的各项指标,以酵母泥水解液为氮源的糖浆最大替代率可达50%。最后制得啤酒的各项指标与普通啤酒一致。
In this experiment, took maize starch as raw material, by enzymatic hydrolysis, after liquefaction, saccharification and filtration to produce glucose, maltose, maltose, maltotriose and ingredient reasonable maize starch syrup. Augment its nitrogen source to obtain a holo-beerwort maize starch syrup whose ingredient similar to beerwort, can be added to process of brewing.
1. Research on maize starch deliquesce conditions. The single factor experiment were used to study the impacts of thermostableα-amylase addition, deliquesce time, CaCl2 protectant addition on DE values. Optimize the conditions of deliquesce maize starch with the design of rotation-regression-orthogonal combination.The results show that the optimal deliquesce conditions are:thermostableα-amylase addition is 20u/g starch, deliquesce time is 20min, CaCl2 protectant addition is 0.2%, DE value reachs to 16.14%.
2. Research on maize starch saccharification conditions. Single-factor study of fungalα-amylase addition, the added amount of pullulanase, saccharification temperature, saccharification time on DE values of saccharification. Optimize the conditions of saccharifying maize starch with the design of rotation-regression-orthogonal combination. The results show that the optimal conditions for the saccharification are:the fungalα-amylase addition is 6u/g dry starch, pullulanase addition is 32u/g dry starch, saccharification temperature is 55℃, saccharification pH5.5. DE value reachs to 64.7%. The HPLC analysis shows that in the syrup: fructose content is 4.183%, glucose content is 3.98%, maltose content is 60.59% , maltotriose content is 19.18%.
3. Research on produce nitrogen source enriching substance with zein.Through single factor experiment,study the impacts of three factors which are thermal denaturation temperature, alkaline protease addition, enzymolysis time on degree of hydrolysis andα-amino acid content. Optimize the conditions of hydrolysis zein with orthogonal experiment. The optimal conditions are:denaturation temperature 80℃, lkaline protease addition 2.0%, enzymolysis time 50min.The yield of amino acid reaches to 1872.54mg/L.
4. Research on produce nitrogen source enriching substance with yeast paste. First break the yeast paste cell wall preprocess by ultrasonic waves. The impacts of substrate concentration, ultrasonic time, ultrasonic power on crush rate of yeast paste were researched with single factor experiment. Optimize the ultrasonic break wall conditions with orthogonal experiment. The results show that the optimal conditions are: substrate concentration 5%, ultrasonic time 25min, ultrasonic power 300W. Crush rate of yeast paste is 66.4%. Then break the yeast wall with external enzyme method. The single factor experiment is used to study the effects ofβ-mannanase addition,β-glucanase addition, papain addition, pH, temperature on the hydrolysis of brewer yeast. Optimize the process conditions of the least paste enzymolysis with the design of rotation-regression-orthogonal combination.The optimal conditions are:β-glucanase addition 36u/g yeast paste,β-mannanase addition 39u/g yeast paste, papain addition 1300u/g yeast paste, pH 3.23, temperature 47℃。Theα-amino acid content is 2681.42mg/L under the optimal conditions.
5. Fermentation test of maize starch syrup. Ferment different nitrogen source syrup mixed with ordinary beerwort. The results show that the indexes of syrup fermentation broth with yeast paste hydrolyzate as nitrogen source are better than the indexes of syrup fermentation broth with zein hydrolyzate as nitrogen source.The maximal substitution rate of the syrup fermentation broth with yeast paste hydrolyzate as nitrogen source reaches to 50%. Finally, the indexes of finished product consistent with common beer.
引文
[1]朱坚.液体面包—啤酒营养小议[J].中国食品,1980, 8:14～15
[2]周广田,聂聪,崔云前,等.啤酒酿造技术[M].济南:山东大学出版社,2003
[3]顾国贤.酿造酒工艺学(第二版)[M].北京:中国轻工业出版社,1999
[4]姜锡瑞.酶制剂应用技术[M].北京:中国轻工业出版社,1997
[5]扬正信,张驰.α-液化酶在麦汁制备中的应用[J].酿酒,2003,3:61
[6]吴锦堂,丁云海,陈彩虹.外加酶糖化法酿制啤酒[J].工业微生物,1992,22(3):33～36
[7]汪建国.酶制剂在酿造行业应用的研究及其发展前景[J].中国酿造. 2004,130(1):1～4
[8]张志强.国外啤酒工业的新发展[J].食品与发酵工业,1980,3:15～18
[9]熊丽苹.国内啤酒专用淀粉糖浆的开发和应用[J].广州食品工业科技,1992,204:14～16
[10]德,孔泽(Kunze,W)著.啤酒工艺实用技术[M].湖北啤酒学校翻译组译,北京:中国轻工业出版社,1998
[11]高群玉,黄立新,黄农荣.耐高温α-淀粉酶作用于谷物粉液化水解性质的研究[J].中国粮油学报,2001,16(2):1～4
[12]衣海龙,郭德军.酶法模拟生产啤酒玉米糖浆的研究进展[M].酿酒,2008,2:23～25
[13] Dr. Alfred Lachmann,Starch and corn syrup[J]. Copyright 1970 by Noyes Date Corportation Print in the United States.
[14] Ronald.E.Hebeda et al, Starch hydrolysis products an brewing adjuncts[J]. Cereal foods World 1986,31(9):685～687
[15] John Chantler, third generation brewers adjunct and beyond[J]. MBAA Technical Quarterly. 1990,27: 24～26
[16]王印函.用糖类、淀粉、薯类、粮谷类和大豆为原料生产啤酒[P].专利申请号:87100414
[17]杨建修.制造淀粉糖浆的新工艺[P].专利申请号:87101165.4
[18]李春华,郭淑琴.一种淀粉糖浆的制备方法[P].专利申请号:9010515.1990.07.04
[19]王涌铠.发明了一种啤酒用浓缩麦芽糖浆的制造方法[P].专利申请号:96111354.5
[20]马广平.啤酒专用淀粉糖浆及制备方法[P].专利申请号:99112974.1
[21]肖荫贤,赵铁波.含α-氨基氮麦芽糖浆及制备方法[P].专利申请号:99223156.8
[22]什曼斯卡娅安德烈.从含糖原料制备糖浆的方法[P].专利申请号:98807423.0
[23]侯国利,任善愉,郭华.用玉米粉制备啤酒酿造糖浆的工艺方法[P].申请专利号:02109888
[24]赵玉斌.用玉米浸泡液制备营养型啤酒专用糖浆的工艺方法[P].专利申请号:200410039304.5
[25]黄生权,顾国贤.酵母全营养型啤酒专用玉米糖浆的工艺原理及研究进展[J].酿酒,2002,29(5):62～65
[26]金凤燮.酿酒工艺与设备选用手册[M].北京:化学工业出版社,2003
[27]习陈涛,刘耘,李理,等.玉米醇溶蛋白的特性与应用[J].粮油加工与食品机械,2003,6:50～53
[28]何慧,王雪刚,孔林,等.玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究[J].食品科学,2004,25(3):184～187
[29]吴波,李永明,闰中.从玉米蛋白中制备醇溶蛋白的研究[J].中国油脂,1997,18(1):15～18
[30]杜立斌,韩孝族.玉米醇溶蛋白生产新工艺的研究[J].中国粮油学报,1998,13(16):6～9
[31] Shinsuke Miyoshi,Hiromi Ishikwaa,Toshiyuki Knaekoetc.Sturcuters and activity of Angiotensin-Converting Enzyme Inhititor in an zein hydrolysate.Agrie.Biol.Chem,1991,55(3):1313～1318
[32] Seiko Ynao,Kazumnasa Suzuki,Gunki Funatsu. Isolation from a-zein of themokysin peptides with Angiotensin I-converting Enzyme Inhibitory Activity. Biosci. Biotech. Bioehem. 1996,60.(4):661～663
[33] Y. Nkaamura .Decrease of tissue Angiotensinl-Converting Enzyme Activity upon feeding sour milk in spontnaeously hyPertensive rats.Biosei.Bioteeh.Bioehem.1996,(3):488～489
[34]翟瑞文,李雁群,余世望.用玉米渣生产玉米蛋白肽饮料[J].食品科学,1997,18(9):31～33
[35]王梅,文英.酶解玉米黄粉蛋白制备可溶性肽[J].食品科技,1999,7(1):1～3
[36]何慧,谢笔钧,杨卓.大豆蛋白和玉米蛋白酶解肽及其活性研究[J].粮油食品科技,2002,10(1):14～16
[37]曹方.玉米黄粉蛋白的酶法水解工艺[J].大连轻工学院学报,2003,3:36～39.
[38]陈新,陈庆森,庞广昌.Alcalase AF 2.4L酶解玉米蛋白动力学研究[M].食品科学,2004:10(25):29～33
[39]杜佳哲,杜贝磊,朱世胜,等.二次加酶法对提高玉米蛋白质水解度的影响[J].食品工业科技,2006,2:65～67
[40]金英姿,庞彩霞.碱性蛋白酶水解玉米蛋白工艺条件的研究[J].食品工业,2006,3(27):44～47
[41]郭维静,权文吉,陈黎行,等.玉米蛋白粉的剪切乳化处理及酸性蛋白酶的水解研究[J].食品工业科技,2006,10:103～105
[42]陈庆森,张晓峰,陈新,等.酶解玉米蛋白制备玉米短肽最佳工艺条件的研究[J].食品科学,2007,07(28):308～312
[43]李进,权文吉,郭维静,等.酸性蛋白酶水解玉米蛋白粉反应过程的研究[J].粮油深加工,2008,7:141～145
[44]朱海康.氨基酸在饲料中的应用[J].氨基酸和生物资源,1995,17(1):51～52
[45]刘立勤.酵母抽提物在食品加工业中的应用[J].科学观察,2008,5:92～94
[46]褚灿.复合酶解法制备醉母抽提物试验研究[J].中国啤酒,2006,9:36～38
[47]褚灿,周建鹤,刘颜杰.浅谈酵母抽提物与高比例糖浆在啤酒酿造中的应用[J].中国啤酒,2005,l2:36～38
[48]李派沛,李库,唐冠群,等.酵母抽提物及其在肉制品中的应用研究[J].肉类研究,2005,9:19～22
[49]王昌禄,李沛.酵母抽提物及其在食品调味品行业中的应用[J].中外食品,2006,3:48～49
[50]陈陶声.氨基酸及核酸类物质发酵生产技术[M].北京:化学工业出版社,1993,317～348
[51]关苑,乐中道.从啤酒废酵母中提取分离生物蛋白营养源的研究[J].食品工业科技,1992,4:12
[52]李东升,王新京,齐胜华.饲用复合氨基酸开发利用的研究[J].饲料工业,1995,16(7):24
[53]刘颖.酵母的营养价值及其应用[J].粮油食品科技,1990,4:34～35
[54] Spencer J F T,Gorin P A J. Mannose-Containing Polysacchaides of Yeasts[J]. Biotechnology and Bioengineering 1973,15(1):1～2
[55]周义发.酵母甘露聚糖的结构确定与核磁共振潜的解析[J].生物化学杂志,1991,7(1):74～78
[56] K Takase. Effect ofmutation of an amino acid residue nearthe catalytic site on the activity ofBacillus stearothermophi-lusα-amylase[J].Eur J Biochem, 1993, 211: 899～902
[57] Shaw A, BottR, Day A G. Protein engineering of alpha-amylase for low pH performance[J].CurrOpin Biotechno,l999, 10(4): 349～352
[58] Linden A,Mayans O,Meyer-Klaucke W. Differential regulation of a hyperther-mophilic alpha-amylase with a novel(Ca,Zn) two-metal center by zinc[J].J Biol Chen,2003,278(11):9875～9884
[59] Nielsen J E, BorchertTV. Protein engineering ofbacte-rial alpha-amylases[ J]. Biochim Biophys Acta, 2000,1543(2): 253～274
[60]王楠,马荣山.耐高温α-淀粉酶的研究进展[J].中兽医医药杂志,2007,3:68～69
[61]黄生权.酵母全营养型啤酒专用玉米糖浆的工艺原理及研究进展[J].酿酒,2002,29(5):62～66
[62]上海淀粉技术研究所.GB/T 12099-89[S].中华人民共和国商业部,1990
[63]尤新.淀粉糖品生产与应用手册[M].北京:中国轻工业出版社,1997
[64]翟瑞文,李雁群,陈子林.玉米肽的制备特性与应用[J].食品工业,1998 ,(3):11～14
[65] Adler-Nissen.J.Enzymatic hydrolysis of food protein.Proe.Bioehem,1997 12(6):18
[66] Julie E,Hardwiek,Charles E. Enzymatic hydrolysis of corn Gluten meal.Chem.1989,(37):1188～1192
[67]相尺孝亮.酶应用手册[M].上海:上海科学技术出版社,1989:179～185
[68] Jacobsen C F, et al. The pH-stat and its use in biochemistry. In:Gleck. Methods of Biochemistry Analysis, 1957,4: 171
[69]周衍椒,张镜如.生理学[M].北京:人民卫生出版社,1994
[70]杨兰,白勇.蛋白质酶解产物苦味的形成及脱除的研究进展[J].广州食品工业科技,2002,18(2):22～25
[71] Tang WZ,Zhang Z,An H,Quintana MO,Torres DF.TiO2/UV photodegradation of azo dyes in aqueous solutoins.Envinron Technol 1997;18:1
[72] Vinodgopal K.Bedja I,Hotchandani S,Kamat PV.A Photocatalytic approach for the reductive decolourization of textile azo dyes in colloidal semiconductor suspensions Langmuir 1994,10:1767
[73] Hustert K,Zepp RG.Photocatalytic degradation of selected azo dyes Chemosphere.1992,24:335
[74] Dunnill.P. and Lilly, M. D. 1975. Protein extraction and recovery for microbial cells. In“single cell ProteinⅡ.”Ed. Tannenbaum. S. R. and Wang. D. I. C.,P. 179. MIT Press, Cambridge
[75] Knorr, D. An enzymatic method for yeast autolysis. J. Food Sci. 44, 1362～1365
[76] Kollar, R. Induction and acceleration of yeast lysis by addition of fresh yeast autolysate. Biotechnology. Lett.13, 543546.
[77]尹象升.啤酒酿造用复合酶的研制[J].无锡轻工业学院学报,1994,13(4):300～309
[78] [德]B·施特尔马赫著,钱嘉渊译.酶的测定方法[M].北京:中国轻工业出版社,1992
[79]范志恒.甘露聚糖酶的酶学性质研究[J].饲料工业,2008,29(16):19～21
[80] AOAC. Official methods of anaysis 13th[M]. Washington DC:associatian of official analytical chenmists.1980
[2]周广田,聂聪,崔云前,等.啤酒酿造技术[M].济南:山东大学出版社,2003
[3]顾国贤.酿造酒工艺学(第二版)[M].北京:中国轻工业出版社,1999
[4]姜锡瑞.酶制剂应用技术[M].北京:中国轻工业出版社,1997
[5]扬正信,张驰.α-液化酶在麦汁制备中的应用[J].酿酒,2003,3:61
[6]吴锦堂,丁云海,陈彩虹.外加酶糖化法酿制啤酒[J].工业微生物,1992,22(3):33～36
[7]汪建国.酶制剂在酿造行业应用的研究及其发展前景[J].中国酿造. 2004,130(1):1～4
[8]张志强.国外啤酒工业的新发展[J].食品与发酵工业,1980,3:15～18
[9]熊丽苹.国内啤酒专用淀粉糖浆的开发和应用[J].广州食品工业科技,1992,204:14～16
[10]德,孔泽(Kunze,W)著.啤酒工艺实用技术[M].湖北啤酒学校翻译组译,北京:中国轻工业出版社,1998
[11]高群玉,黄立新,黄农荣.耐高温α-淀粉酶作用于谷物粉液化水解性质的研究[J].中国粮油学报,2001,16(2):1～4
[12]衣海龙,郭德军.酶法模拟生产啤酒玉米糖浆的研究进展[M].酿酒,2008,2:23～25
[13] Dr. Alfred Lachmann,Starch and corn syrup[J]. Copyright 1970 by Noyes Date Corportation Print in the United States.
[14] Ronald.E.Hebeda et al, Starch hydrolysis products an brewing adjuncts[J]. Cereal foods World 1986,31(9):685～687
[15] John Chantler, third generation brewers adjunct and beyond[J]. MBAA Technical Quarterly. 1990,27: 24～26
[16]王印函.用糖类、淀粉、薯类、粮谷类和大豆为原料生产啤酒[P].专利申请号:87100414
[17]杨建修.制造淀粉糖浆的新工艺[P].专利申请号:87101165.4
[18]李春华,郭淑琴.一种淀粉糖浆的制备方法[P].专利申请号:9010515.1990.07.04
[19]王涌铠.发明了一种啤酒用浓缩麦芽糖浆的制造方法[P].专利申请号:96111354.5
[20]马广平.啤酒专用淀粉糖浆及制备方法[P].专利申请号:99112974.1
[21]肖荫贤,赵铁波.含α-氨基氮麦芽糖浆及制备方法[P].专利申请号:99223156.8
[22]什曼斯卡娅安德烈.从含糖原料制备糖浆的方法[P].专利申请号:98807423.0
[23]侯国利,任善愉,郭华.用玉米粉制备啤酒酿造糖浆的工艺方法[P].申请专利号:02109888
[24]赵玉斌.用玉米浸泡液制备营养型啤酒专用糖浆的工艺方法[P].专利申请号:200410039304.5
[25]黄生权,顾国贤.酵母全营养型啤酒专用玉米糖浆的工艺原理及研究进展[J].酿酒,2002,29(5):62～65
[26]金凤燮.酿酒工艺与设备选用手册[M].北京:化学工业出版社,2003
[27]习陈涛,刘耘,李理,等.玉米醇溶蛋白的特性与应用[J].粮油加工与食品机械,2003,6:50～53
[28]何慧,王雪刚,孔林,等.玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究[J].食品科学,2004,25(3):184～187
[29]吴波,李永明,闰中.从玉米蛋白中制备醇溶蛋白的研究[J].中国油脂,1997,18(1):15～18
[30]杜立斌,韩孝族.玉米醇溶蛋白生产新工艺的研究[J].中国粮油学报,1998,13(16):6～9
[31] Shinsuke Miyoshi,Hiromi Ishikwaa,Toshiyuki Knaekoetc.Sturcuters and activity of Angiotensin-Converting Enzyme Inhititor in an zein hydrolysate.Agrie.Biol.Chem,1991,55(3):1313～1318
[32] Seiko Ynao,Kazumnasa Suzuki,Gunki Funatsu. Isolation from a-zein of themokysin peptides with Angiotensin I-converting Enzyme Inhibitory Activity. Biosci. Biotech. Bioehem. 1996,60.(4):661～663
[33] Y. Nkaamura .Decrease of tissue Angiotensinl-Converting Enzyme Activity upon feeding sour milk in spontnaeously hyPertensive rats.Biosei.Bioteeh.Bioehem.1996,(3):488～489
[34]翟瑞文,李雁群,余世望.用玉米渣生产玉米蛋白肽饮料[J].食品科学,1997,18(9):31～33
[35]王梅,文英.酶解玉米黄粉蛋白制备可溶性肽[J].食品科技,1999,7(1):1～3
[36]何慧,谢笔钧,杨卓.大豆蛋白和玉米蛋白酶解肽及其活性研究[J].粮油食品科技,2002,10(1):14～16
[37]曹方.玉米黄粉蛋白的酶法水解工艺[J].大连轻工学院学报,2003,3:36～39.
[38]陈新,陈庆森,庞广昌.Alcalase AF 2.4L酶解玉米蛋白动力学研究[M].食品科学,2004:10(25):29～33
[39]杜佳哲,杜贝磊,朱世胜,等.二次加酶法对提高玉米蛋白质水解度的影响[J].食品工业科技,2006,2:65～67
[40]金英姿,庞彩霞.碱性蛋白酶水解玉米蛋白工艺条件的研究[J].食品工业,2006,3(27):44～47
[41]郭维静,权文吉,陈黎行,等.玉米蛋白粉的剪切乳化处理及酸性蛋白酶的水解研究[J].食品工业科技,2006,10:103～105
[42]陈庆森,张晓峰,陈新,等.酶解玉米蛋白制备玉米短肽最佳工艺条件的研究[J].食品科学,2007,07(28):308～312
[43]李进,权文吉,郭维静,等.酸性蛋白酶水解玉米蛋白粉反应过程的研究[J].粮油深加工,2008,7:141～145
[44]朱海康.氨基酸在饲料中的应用[J].氨基酸和生物资源,1995,17(1):51～52
[45]刘立勤.酵母抽提物在食品加工业中的应用[J].科学观察,2008,5:92～94
[46]褚灿.复合酶解法制备醉母抽提物试验研究[J].中国啤酒,2006,9:36～38
[47]褚灿,周建鹤,刘颜杰.浅谈酵母抽提物与高比例糖浆在啤酒酿造中的应用[J].中国啤酒,2005,l2:36～38
[48]李派沛,李库,唐冠群,等.酵母抽提物及其在肉制品中的应用研究[J].肉类研究,2005,9:19～22
[49]王昌禄,李沛.酵母抽提物及其在食品调味品行业中的应用[J].中外食品,2006,3:48～49
[50]陈陶声.氨基酸及核酸类物质发酵生产技术[M].北京:化学工业出版社,1993,317～348
[51]关苑,乐中道.从啤酒废酵母中提取分离生物蛋白营养源的研究[J].食品工业科技,1992,4:12
[52]李东升,王新京,齐胜华.饲用复合氨基酸开发利用的研究[J].饲料工业,1995,16(7):24
[53]刘颖.酵母的营养价值及其应用[J].粮油食品科技,1990,4:34～35
[54] Spencer J F T,Gorin P A J. Mannose-Containing Polysacchaides of Yeasts[J]. Biotechnology and Bioengineering 1973,15(1):1～2
[55]周义发.酵母甘露聚糖的结构确定与核磁共振潜的解析[J].生物化学杂志,1991,7(1):74～78
[56] K Takase. Effect ofmutation of an amino acid residue nearthe catalytic site on the activity ofBacillus stearothermophi-lusα-amylase[J].Eur J Biochem, 1993, 211: 899～902
[57] Shaw A, BottR, Day A G. Protein engineering of alpha-amylase for low pH performance[J].CurrOpin Biotechno,l999, 10(4): 349～352
[58] Linden A,Mayans O,Meyer-Klaucke W. Differential regulation of a hyperther-mophilic alpha-amylase with a novel(Ca,Zn) two-metal center by zinc[J].J Biol Chen,2003,278(11):9875～9884
[59] Nielsen J E, BorchertTV. Protein engineering ofbacte-rial alpha-amylases[ J]. Biochim Biophys Acta, 2000,1543(2): 253～274
[60]王楠,马荣山.耐高温α-淀粉酶的研究进展[J].中兽医医药杂志,2007,3:68～69
[61]黄生权.酵母全营养型啤酒专用玉米糖浆的工艺原理及研究进展[J].酿酒,2002,29(5):62～66
[62]上海淀粉技术研究所.GB/T 12099-89[S].中华人民共和国商业部,1990
[63]尤新.淀粉糖品生产与应用手册[M].北京:中国轻工业出版社,1997
[64]翟瑞文,李雁群,陈子林.玉米肽的制备特性与应用[J].食品工业,1998 ,(3):11～14
[65] Adler-Nissen.J.Enzymatic hydrolysis of food protein.Proe.Bioehem,1997 12(6):18
[66] Julie E,Hardwiek,Charles E. Enzymatic hydrolysis of corn Gluten meal.Chem.1989,(37):1188～1192
[67]相尺孝亮.酶应用手册[M].上海:上海科学技术出版社,1989:179～185
[68] Jacobsen C F, et al. The pH-stat and its use in biochemistry. In:Gleck. Methods of Biochemistry Analysis, 1957,4: 171
[69]周衍椒,张镜如.生理学[M].北京:人民卫生出版社,1994
[70]杨兰,白勇.蛋白质酶解产物苦味的形成及脱除的研究进展[J].广州食品工业科技,2002,18(2):22～25
[71] Tang WZ,Zhang Z,An H,Quintana MO,Torres DF.TiO2/UV photodegradation of azo dyes in aqueous solutoins.Envinron Technol 1997;18:1
[72] Vinodgopal K.Bedja I,Hotchandani S,Kamat PV.A Photocatalytic approach for the reductive decolourization of textile azo dyes in colloidal semiconductor suspensions Langmuir 1994,10:1767
[73] Hustert K,Zepp RG.Photocatalytic degradation of selected azo dyes Chemosphere.1992,24:335
[74] Dunnill.P. and Lilly, M. D. 1975. Protein extraction and recovery for microbial cells. In“single cell ProteinⅡ.”Ed. Tannenbaum. S. R. and Wang. D. I. C.,P. 179. MIT Press, Cambridge
[75] Knorr, D. An enzymatic method for yeast autolysis. J. Food Sci. 44, 1362～1365
[76] Kollar, R. Induction and acceleration of yeast lysis by addition of fresh yeast autolysate. Biotechnology. Lett.13, 543546.
[77]尹象升.啤酒酿造用复合酶的研制[J].无锡轻工业学院学报,1994,13(4):300～309
[78] [德]B·施特尔马赫著,钱嘉渊译.酶的测定方法[M].北京:中国轻工业出版社,1992
[79]范志恒.甘露聚糖酶的酶学性质研究[J].饲料工业,2008,29(16):19～21
[80] AOAC. Official methods of anaysis 13th[M]. Washington DC:associatian of official analytical chenmists.1980