摘要：在啤酒制作过程中，因糖化过程不彻底、麦芽糖化率不高，造成麦芽资源浪费。本论文旨在通过复合酶预处理麦芽以期提升麦芽的糖化率。首先进行了复合酶预处理麦芽的工艺研究，获得了最优的酶解工艺：酶解温度为45℃，酶解2h，漆酶与纤维素酶总酶活为8U/g，酶活比为1:7。在该最优参数下，糖度、葡萄糖得率分别达到9。80Brix% 、10。72mg/g ，比未复合酶预处理工艺分别提高了46。27 %、36。73%；进一步对酶解残渣进行了电镜和红外分析，结果发现：经过红外光谱测定分析，—OH、C=O、—CH3、—C6H6含量发生变化，证明经过复合酶处理的残渣结构发生了改变。环境扫描电镜测定出经过复合酶处理的残渣出现了孔洞，利于酶与底物的反应，以提高麦芽的糖化率。本论文研究结果可显著提高麦芽的出糖率，降低啤酒的生产成本。75996

毕业论文关键词：啤酒；麦芽；漆酶；纤维素酶；糖化率

Abstract: In the process of beer production, because glycosylation of malt is not high, resulting in waste of resources。 The paper aims to improve the glycosylation rate of the malt by complex enzyme pretreatment。 Firstly, the technology of complex enzyme pretreatments of malt were studied, and the optimal enzymatic hydrolysis pretreatments as followed: 45℃ of the enzymatic hydrolysis temperature, two hours, 8U/g of total complex enzyme activity, and 1:7 of cellulase activity vis laccase activity。 Under the optimal parameters, the rate of maltose and glucose were 9。80 Brix%, 10。72 mg/g, respectively, which were improved by 46。27 %, 36。73%, respectively, comparing with the process without the complex enzyme treatment。 Furtherly, the enzymatic hydrolysis residue was analyzed by electron microscopy and infrared spectroscopy。  The results showed that the content of OH, C=O, CH3 and C6H6 changed after infrared spectrum analysis, which was proved that the residue structure of the complex enzyme treatment was changed。 Environmental scanning electron microscopy showed that the pores were produced by the treatment of complex enzyme, which was beneficial to the reaction could significantly improve the sugar yield of malt and reduce the production cost of beer。

Key words: Beer; Malt; laccase; cellulose; Rate of glycosylation

目   录

1。 前 言 5

1。1 啤酒生产现状 5

1。2 啤酒糟应用前景 5

1。3 复合酶作用原理 6

1。3。1 漆酶 6

1。3。2 纤维素酶 7

1。4 实验思路设计 8

2．材料与方法 9

2。1 材料 9

2。1。1 麦芽 9

2。1。2试剂 9

2。1。3仪器 9

2。1。4溶液 9

2。2 实验方法 9

2。2。1 漆酶酶活的测定 10

2。2。2 麦芽糖化工艺 10

2。2。3 复合酶预处理麦芽方法 10

2。2。4 糖化率测定方法 11

2。2。5 红外光谱测定方法 12

2。2。6 环境扫描电镜方法 12

3。 结果与分析