水解毛桃果酒中花色素苷的β-葡萄糖苷酶酶学特性
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摘要
花色素苷广泛存在于植物细胞中,是植物花和果实的主要呈色物质。毛桃果酒酿造过程中添加β-葡萄糖苷酶处理后,花色素苷被分解,提升了果酒品质和风味。选取果酒中花色素苷含量最大的矢车菊素-3-O-葡萄糖苷作为样品,对β-葡萄糖苷酶水解花色素苷的特性进行了研究。结果显示:β-葡萄糖苷酶水解花色素苷的最佳条件为35℃、pH4.0、最佳添加酶量为30 U/mL,Na~+及Fe~(3+)能促进反应进行,适当乙醇浓度对酶活有促进作用,β-葡萄糖苷酶水解花色素苷的米氏常数Km和Vmax分别为1.175 mg/L和0.221 mg/h·L。
Anthocyanins are widely found in various parts of plants and are the main colorant in flowers and fruit. β-glucosidase was added to the fermentation process of wild peach fruit wine, anthocyanins was hydrolyzed by β-glucosidase, it can improve the quality and flavor of fruit wine. The paper studied the property of β-glucosidase to hydrolyze Cyanidin-3-O-glucoside which is the high content in fruit wine.The results showed that β-glyucosidase hydrolysis Cyanidin-3-O-glucoside in the best condition was 35 ℃, pH4.0, the best adding enzyme amount was 30 U/mL. Na~+, Fe~(3+) could promote the reaction rate,the appropriate ethanol concentration was better for the improvement of enzyme activity, β-glucosidase enzyme hydrolysis anthocyanin constant Km and Vmax were 1.175 mg/L and 0.221 mg/h·L respectively.
Anthocyanins are widely found in various parts of plants and are the main colorant in flowers and fruit. β-glucosidase was added to the fermentation process of wild peach fruit wine, anthocyanins was hydrolyzed by β-glucosidase, it can improve the quality and flavor of fruit wine. The paper studied the property of β-glucosidase to hydrolyze Cyanidin-3-O-glucoside which is the high content in fruit wine.The results showed that β-glyucosidase hydrolysis Cyanidin-3-O-glucoside in the best condition was 35 ℃, pH4.0, the best adding enzyme amount was 30 U/mL. Na~+, Fe~(3+) could promote the reaction rate,the appropriate ethanol concentration was better for the improvement of enzyme activity, β-glucosidase enzyme hydrolysis anthocyanin constant Km and Vmax were 1.175 mg/L and 0.221 mg/h·L respectively.
引文
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[2]赵光垒,向泽攀,等.我国果酒酿造工艺现状及发展趋势[J].农产品加工,2018,(01):68-69.
[3]于海燕,钱新华,等.黄桃酒发酵过程中风味物质的变化[J].食品工业科技,2018,39(14):87-93.
[4]周文美,胡晓瑜,黄永光,等.半干红楮桃酒的研制[J].酿酒科技,2007,(8):134-135.
[5]刘向标,段江燕.植物花色素苷研究进展[J].陕西农业科学,2013,59(1):104-109.
[6]张庆田,艾军,李昌禹.果实花色苷的生物合成及调控[J].特产研究,2010,32(4):65-67.
[7]胡亚东,贾惠娟,孙崇德.桃果实中花青苷的提取、检测及应用[J].果树报,2004,21(2):167-169.
[8]应震,张晶,殷恒福,等.茶花红叶芽变品种‘金华美女’叶色突变相关主要化学成分含量变化[J].园艺学报,2017,44(4):723-732.
[9]李阳,吴昊,杨洪岩.发酵酒澄清方法的研究进展[J].酿酒科技,2018,(3):80-86.
[10]谢明利,牟定荣,毛多斌,等.测定烟叶糖苷配基香味成分的酶水解条件优化研究[J].郑州轻工业学院学报:自然科学版,2010,(2):9-12.
[11]程旺开.金属离子对纤维素酶活性影响的研究[J].安徽农学通报,2011,17(5):27-28.
[12]袁向华,周艳玲,勾洵,等.阿卡波糖对胰α-淀粉酶的抑制动力学研究[J].世界科技研究与发展,2016,38(1):117-121.
[13]Jose A Fernandez-lopez,Luis Almela,Jose A Munoz,et al.Dependence between colour and individual anthocyanin content in ripening grapes[J].Food research international,1998,31(9):667-672.
[14]Lai L W,Teo C L,Wahidin S,et al.Determination of enzyme kinetic parameters on sago starch hydrolysis by linearized graphical methods[J].Malays J Anal Sci,2014,18:527-533.