摘要
本文综述了氧自由基对啤酒酿造过程的危害以及风味的老化机制，揭示了超氧化物歧化酶（SOD）在啤酒酿造过程中的有益作用，比较了其他抗氧化剂（二氧化硫、抗坏血酸、葡萄糖氧化酶等）的特点，并提出了利用SOD和过氧化氢酶（CAT）的协同作用阻断OH·的形成路线，以进一步改善啤酒风味稳定性的新思路。
Harm of oxygen radicals to the brewing and staling mechanism of flavors were summarized in this paper. It was indicated that superoxide dismutase （SOD） was beneficial to the brewing. Compared with other antioxidants such as sulfur dioxide, vitamin C, glucose oxidase and so on, SOD showed advantaged effects. Furthermore, a new procedure to improve the stability of beer by using collective functions to cut off the reaction of OH-radicals was suggested.
出处
《啤酒科技》
2009年第9期31-36,共6页
Beer Science and Technology
