海藻酸铝固定化酵母在杨梅果酒发酵中提高花色苷稳定性研究(英文)

食品科学 ›› 2005, Vol. 26 ›› Issue (11): 94-99.

海藻酸铝固定化酵母在杨梅果酒发酵中提高花色苷稳定性研究(英文)

钟瑞敏, 曾庆孝, 刘锋, 朱定和, 张卫国

韶关大学英东生物工程学院，华南理工大学食品与生物工程学院

出版日期:2005-11-15 发布日期:2011-10-01

Aluminium (III)-Alginate Immobilized Yeasts to Enhance An- thocyanin Stability during Bayberry (Myrica rubra) Red Wine Fermentation

ZHONG Rui-Min, ZENG Qing-Xiao, LIU Feng, ZHU Ding-He, ZHANG Wei-Guo

1.Yingdong College of Biotechnology, Shaoguan University; 2.College of Food and Biotechnology, South China University of Technology

Online:2005-11-15 Published:2011-10-01

摘要/Abstract

摘要： 杨梅果酒采用游离酵母发酵时,由于微生物所产生的β-D-葡萄糖苷酶对果汁中的呈色花色苷有脱糖作用,导致其失色或降解,从而使杨梅果酒失去鲜艳的红色。为了解决这一问题,本研究采用海藻酸铝固定化酿酒酵母(商品名分别为安琪,LalvinD254,LalvinBM45,andLalvinL2323)代替游离酵母发酵杨梅果酒,对四种固定化酿酒酵母的花色苷稳定作用进行了试验。结果表明四种酵母的海藻酸铝固定化发酵均表现出明显的护色效果,经过20d发酵后,呈色花色苷保存率分别为50%(D254)、46.4%(安琪)、45.5%(L2323)、42.7%(BM45),而在相应品种的酿酒酵母的游离细胞发酵时,保存率仅分别为22.7%、20.9%、24.5%、26.3%。这种保护作用主要来自于海藻酸铝固定化细胞珠致密外层的物质低扩散性、后期酒精对的抑制作用以及形成铝离子对花色苷的稳定作用。另外,在发酵前期,海藻酸铝固定化酵母的平稳发酵速度和慢速消耗酒醪中的二氧化硫对最后的呈色花色苷保存率也有重要意义。

关键词: 海藻酸铝, 花色苷稳定性, &beta, -D-葡萄糖苷酶, 杨梅果酒, 酿酒酵母

Abstract: Bayberry (Myrica rubra) wine usually loses its red color, because its naturally-existing anthocyanins (CA) would be faded to a large extent during its free yeast cells fermentation (FCF). Anthocyanins are metabolically degraded by β-D- glucosidases that are widely expressed in fungi, yeasts and plants. To overcome this problem, aluminum (III) alginate-immobilized yeasts, instead of free ones, were utilized in the wine fermentation tests. Four commercially available Saccharomycesc erevisiae strains, Angel, Lalvin D254, Lalvin BM45, and Lalvin L2323 were evaluated. The CA stability in ICF (immobilized cells fermentation) of four yeast strains after 20 days was dramatically enhanced with the retaining rates as 50.0% (L.D254), 46.4% (Angel), 45.5% (L.L2323), and 42.7% (L.BM45), respectively, whereas, those corresponding values in FCF were only 22.7%, 20.9%, 24.5%, and 26.3%, respectively. The enhanced property of ICF on anthocyanins stability was due to the lower diffusion effect occurring in the compact outer layers of Al-alginate beads, the inhibition of β-D-glucosidases as ethanol to accumulate in medium, as well as the stabilization of the aluminum (III) in complex with anthocyanins. Moreover, during the early stage of the tests, ICF provided more stable fermentation rate as well as more slowly releasing of sulfur dioxide in medium, very important to the final retaining rate of CA.

Key words: Aluminum (Ⅲ)-alginate, anthocyanin stability, β-D-glucosidase, bayberry (Myrica rubra) wine

钟瑞敏, 曾庆孝, 刘锋, 朱定和, 张卫国. 海藻酸铝固定化酵母在杨梅果酒发酵中提高花色苷稳定性研究(英文)[J]. 食品科学, 2005, 26(11): 94-99.

ZHONG Rui-Min, ZENG Qing-Xiao, LIU Feng, ZHU Ding-He, ZHANG Wei-Guo. Aluminium (III)-Alginate Immobilized Yeasts to Enhance An- thocyanin Stability during Bayberry (Myrica rubra) Red Wine Fermentation[J]. FOOD SCIENCE, 2005, 26(11): 94-99.

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