CN103525787A - 啤酒糖浆酶及其制备方法 - Google Patents

啤酒糖浆酶及其制备方法 Download PDF

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CN103525787A
CN103525787A CN201310463744.2A CN201310463744A CN103525787A CN 103525787 A CN103525787 A CN 103525787A CN 201310463744 A CN201310463744 A CN 201310463744A CN 103525787 A CN103525787 A CN 103525787A
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王传华
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Abstract

本发明公开了啤酒糖浆酶，该酶包括β-淀粉酶、葡萄糖转化酶、普鲁兰酶、麦芽糖生成酶，其质量百分比为β-淀粉酶70%，葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%，所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。本发明以β-淀粉酶为主要酶种，并模拟天然大麦芽的酶系组分复合了多种酶制剂，并加入麦芽糊精和淀粉作为稳定吸附剂生产出来的酶制剂产品。应用于淀粉糖工业的啤酒糖浆生产糖化工艺中，可提高麦芽糖含量、糖浆的熬温、降低生产成本、提高麦芽糖浆的收得率。

Description

啤酒糖浆酶及其制备方法
技术领域
本发明涉及啤酒酶技术领域，具体属于啤酒糖浆酶及其制备方法。
背景技术
酶制剂在医药、食品、轻工、化工、能源、环保和科研等领域有着广泛的应用价值，它有其独特的催化作用，是由生命细胞产生的具有催化能力的蛋白质，它决定着生命机构内的化学反应，即新陈代谢过程。如果没有酶代谢就会停止，生命也就停止，由此可见人们生活中酶的重要性。酶的生产利用，几千年前原始造酒、制酱过程已经利用，而对其作用机理的深入研究，真正认识酶的存在作用是从19世纪初才开始的，其制作生产利用是20世纪中叶才开始，1978年日本科学家铃木等人用固定细胞生产出α-淀粉酶，可谓酶制剂生产的一次重大革命，从此以后，国内外对酶研究开发进入了新的时代，发展十分迅速，为社会创造了宝贵的财富。以前淀粉糖工业啤酒糖浆生产在糖化工艺时大都采用真菌α-淀粉酶作为糖化剂，生产所得啤酒糖浆的麦芽三糖和麦芽四糖的含量偏高，糖组分比例失调，这种糖浆在啤酒酿酿造应用时容易造成发酵周期过长，成啤口感寡淡的现象。
发明内容
本发明的目的是提供了啤酒糖浆酶，以β-淀粉酶为主要酶种，并模拟天然大麦芽的酶系组分复合了多种酶制剂，并加入麦芽糊精和淀粉作为稳定吸附剂生产出来的酶制剂产品。应用于淀粉糖工业的啤酒糖浆生产糖化工艺中，可提高麦芽糖含量、糖浆的熬温、降低生产成本、提高麦芽糖浆的收得率。
本发明采用的技术方案如下：
啤酒糖浆酶，该酶包括β-淀粉酶、葡萄糖转化酶、普鲁兰酶、麦芽糖生成酶，其质量百分比为β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%，所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
啤酒糖浆酶制备方法，（1）将β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%这四种酶液分别按照上述重量百分比配成原液；所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
（2）将配好的酶制剂原液中按重量百分比加入2-5%的麦芽糊精，10-20%的玉米淀粉，调PH值5.5-6.5；
（3）在喷雾干燥设备上进行干燥处理制得啤酒糖浆专业酶制剂。
所述的β-淀粉酶为专利号为CN102399763A，文件中的β-淀粉酶。
与已有技术相比，本发明的有益效果如下：
本发明以β-淀粉酶为主要酶种，并模拟天然大麦芽的酶系组分复合了多种酶制剂，并加入麦芽糊精和淀粉作为稳定吸附剂生产出来的酶制剂产品。应用于淀粉糖工业的啤酒糖浆生产糖化工艺中，可提高麦芽糖含量、糖浆的熬温、降低生产成本、提高麦芽糖浆的收得率。
附图说明
图1为本发明的β-淀粉酶生产工艺流程图。
具体实施方式
参见附图，啤酒糖浆酶，该酶包括β-淀粉酶、葡萄糖转化酶、普鲁兰酶、麦芽糖生成酶，其质量百分比为β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%，所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
啤酒糖浆酶制备方法，（1）将β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%这四种酶液分别按照上述重量百分比配成原液；所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
（2）将配好的酶制剂原液中按重量百分比加入2-5%的麦芽糊精，10-20%的玉米淀粉，调PH值5.5-6.5；
（3）在喷雾干燥设备上进行干燥处理制得啤酒糖浆专业酶制剂。
所述的β-淀粉酶为专利号为CN102399763A，文件中的β-淀粉酶。
以β-淀粉酶为主要酶种，并模拟天然大麦芽的酶系组分复合了多种酶制剂，并加入麦芽糊精和淀粉作为稳定吸附剂生产出来的酶制剂产品。应用于淀粉糖工业的啤酒糖浆生产糖化工艺中，可提高麦芽糖含量、糖浆的熬温、降低生产成本、提高麦芽糖浆的收得率。
β-淀粉酶是将直链淀粉两个葡萄糖单位为间隔切断α-1.4葡萄糖苷键，并伴随活尔登反应而成为麦芽糖，但遇到支链时，它不能切断1.6糖苷键，而留下较多的短链糊精。因此，β-淀粉酶对淀粉的降解是不彻底的，最高不超过60%，通常的解决办法是用复合酶来解决此问题。

Claims (2)

1.啤酒糖浆酶，其特征在于：该酶包括β-淀粉酶、葡萄糖转化酶、普鲁兰酶、麦芽糖生成酶，其质量百分比为β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%，所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
2.根据权利要求1所述的啤酒糖浆酶制备方法，其特征在于：（1）将β-淀粉酶70%、葡萄糖转化酶10%、普鲁兰酶10%、麦芽糖生成酶10%这四种酶液分别按照上述重量百分比配成原液；所述的β-淀粉酶PH6.5酶活50万u/ml、葡萄糖转化酶PH4.5酶活10万u/ml、普鲁兰酶PH5.5酶活2千u/ml、麦芽糖生成酶PH5.5酶活2万u/ml。
（2）将配好的酶制剂原液中按重量百分比加入2-5%的麦芽糊精，10-20%的玉米淀粉，调PH值5.5-6.5；
（3）在喷雾干燥设备上进行干燥处理制得啤酒糖浆专业酶制剂。
CN201310463744.2A 2013-09-30 2013-09-30 啤酒糖浆酶及其制备方法 Pending CN103525787A (zh)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101839912A (zh) * 2009-03-20 2010-09-22 中国科学院上海生命科学研究院湖州工业生物技术中心 葡萄糖苷转移酶生产菌株的酶联免疫筛选、发酵制备及应用
CN102559812A (zh) * 2012-01-20 2012-07-11 吉林农业大学 酶膜反应器连续糖化制备麦芽糖浆的方法
CN102766666A (zh) * 2012-07-06 2012-11-07 上海晓乐东潮生物技术开发有限公司 一种超高含量麦芽糖浆的制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101839912A (zh) * 2009-03-20 2010-09-22 中国科学院上海生命科学研究院湖州工业生物技术中心 葡萄糖苷转移酶生产菌株的酶联免疫筛选、发酵制备及应用
CN102559812A (zh) * 2012-01-20 2012-07-11 吉林农业大学 酶膜反应器连续糖化制备麦芽糖浆的方法
CN102766666A (zh) * 2012-07-06 2012-11-07 上海晓乐东潮生物技术开发有限公司 一种超高含量麦芽糖浆的制备方法

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Application publication date: 20140122