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。本论文旨在通过漆酶预处理麦芽以期提升麦芽的糖化率。首先进行了漆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35℃，酶解时间为2h，漆酶酶活为50U。在该最优参数下，麦芽糖化率、葡萄糖得率分别达到8。4 Brix%、7。6 mg/g，比未漆酶预处理工艺分别提高20%、16。9%；进一步对酶解残渣进行了电镜和红外分析，结果发现：经漆酶处理后残渣的结构遭到破坏而发生变化。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。76714

毕业论文关键词：啤酒；麦芽；漆酶；糖化率

Abstract: In the process of beer production, because the process of glycosylation is not thorough,and the rate of glycosylation in malt is not high, it causes the waste of malt resources。 The aim of this paper is to improve the rate of glycosylation in malt by using laccase to pre process malt。 Firstly, the process of laccase pretreatment of malt was studied, and the optimal enzymatic hydrolysis process was obtained: the  temperature of enzymatic hydrolysis is 35℃, the time of enzymatic hydrolysis is 2h, and the activity of laccase is 50U。 Under the optimal parameters, the rate of maltose and glucose were 8。4Brix% and 7。6mg/g respectively, and 20% and 16。9% were increased compared with the pretreatment process of non laccase。 After the residues which were digested were further analyzed by electron microscopy and infrared spectroscopy, results were found: the structure of the residue after laccase treatment was destroyed and changed。 The results of this paper can significantly improve the yield of malt and reduce the cost of beer production。 

Key words:     Beer; Malt; Llaccase; Rate of glycosylation 

目   录

1。 前言 5

1。1 啤酒行业现况 5

1。2 啤酒糟的再利用 6

1。3 漆酶简介 7

1。4 实验设计思路 8

2。 材料与方法 9

2。1 实验材料 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 10

2。2。1 麦芽糖糖化工艺 10

2。2。2 漆酶酶活的测定 10

2。2。2 漆酶预处理麦芽方法 11

3） 不同酶活对漆酶处理麦芽糖化的影响 11

2。2。3 糖化率测定方法 12

2。2。4 红外光谱测定方法 12

2。2。5 环境扫描电镜测定方法 12

3。 结论与分析 13

3。1 漆酶处理麦芽工艺研究 13

3。1。1 漆酶在不同温度下对麦芽出糖率的影响 13

3。1。2 漆酶在不同时间下对麦芽出糖率的影响 15

3。1。3 漆酶不同酶活对麦芽出糖率的影响 17

3。2 残渣结构分析 18

3。2。1 红外光谱测定