摘要
α-葡萄糖苷酶，又称α-D-葡萄糖苷水解酶、D-葡萄糖基转移酶等，pH范围在3．0-5．0之间，具有较高的热稳定性和最适温度，具有广泛的底物专一性。在糖化工段加入α-葡萄糖苷酶，可生产低醇保健啤酒，改善啤酒口感；在发酵工段添加α-葡萄糖苷酶，可生产低糖超级发酵度的清爽啤酒。添加α-葡萄糖苷酶生产出来的啤酒富含低聚异麦芽糖（双歧因子），酒精含量达到国家低醇啤酒的标准，其他理化指标也完全符合啤酒国家标准。
α-glucosidase, also called α-D-glucoside hydrolase and D-glucosyltransferase, its pH value range between 3.0-5.0, had high thermal stability and wide substrate specificity. The addition of α-glucosidase in beer saccharification could produce low-alcohol health beer and improve beer taste. The addition of α-glucosidase in beer fermentation could produce clean beer of low-sugar and super-fermenting degree. Beer produced by the addition of α-glucosidase contained abundant oligo-isomaltose with its alcohol content in accord with national standards of low-alcohol beer and other physiochemical indexes in accord with national beer standards.
出处
《酿酒科技》
北大核心
2006年第1期82-83,89,共3页
Liquor-Making Science & Technology
