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.
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