摘要
浓香型大曲酒中的酸、酯是很重要的组分。酸、酯含量及量比关系直接影响酒的质量和风味。因此,研究白酒中酸。
出处
《食品科学》
EI
CAS
CSCD
北大核心
1990年第6期3-4,共2页
Food Science
同被引文献20
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1江慧芳,王雅琴,刘春国.三种脂肪酶活力测定方法的比较及改进[J].化学与生物工程,2007,24(8):72-75. 被引量：146
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2秦含章.名优白酒的香型[J]食品与发酵工业,1985(03).
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3RUFINO A R, BIAGGIO F C, SANTOS J C, et al.Screening of lipases for the synthesis of xylitol monoestersby chemoenzymatic esterification and the potentialof microwave and ultrasound irradiations to enhancethe reaction rate[J]. International journal of biologicalmacromolecules,2010,47(1):5-9.
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4REJASSE B, MAUGARD T,LEGOY M D. Enzymaticprocedures for the synthesis of water-soluble retinolderivatives in organic mediafj]. Enzyme and microbialtechnology,2003,32(2):312-320.
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5YANG K S, SOHN J H,KIM H K. Catalytic properties ofa lipase from Photobacterium lipolyticum for biodieselproduction containing a high methanol concentration[J].Journal of bioscience and bioengineering,2009,107(6):599-604.
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6LARIOS A, GARCIA H S, OLIART R M,et al. Synthesis offlavor and fragrance esters using Candida antarctica lipase[J].Applied microbiology and biotechnology,2004,65⑷:373-376.
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7UPPENBERG J, HANSEN M T, PATKAR S, et al. Thesequence, crystal structure determination and refinementof two crystal forms of lipase B from Candida antarctica[J].Structure, 1994,4(2):293-308.
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8MARTINELLE M, HULT K. Kinetics of acyl transferreactions in organic media catalysed by Candida antarcticalipase B[J]. Biochimica et Biophysica Acta(BBA)-ProteinStructure and Molecular Enzymology, 1995,1251 (2): 191 -197.
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9ROTTICCI-MULDER J C. Expression and Mutagenesisstudies of Candida antactica lipase B[M]_ Stockholm:AlbaNova University Centre,2003:74.
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10PIYATHEERAWONG W,IWASAKI Y, YAMANE T,etal. Dependency of water concentration on ethanolysis oftrioleoylglycerol by lipases[J]. Journal of Molecular CatalysisB:Enzymatic,2004,28(1):19-24.
二级引证文献6
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1刘双平,谢雅茜,江正强,闫巧娟,毛健.嗜热拟青霉糖化酶的性质及其在黄酒酿造中的应用[J].酿酒科技,2019,0(6):23-29. 被引量：4
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2范光森,吴秋华,刘朋肖,富志磊,朱宇婷,成柳洁,杨然,李秀婷.脂肪酶在白酒酯类化合物合成中的作用研究进展[J].中国食品学报,2021,21(1):351-360. 被引量：28
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3刘明丽,李崇萍,刘琨毅,安江珊,马燕,赵明.脂肪酶的应用进展[J].食品工业,2021,42(7):249-253. 被引量：12
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4肖冬光.白酒酿造过程中酯类物质形成机理探讨[J].酿酒科技,2022(9):17-24. 被引量：41
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5王雅琪,凡林林,李文瑶,李弘轩,杜丽平,王洪,马立娟.黑曲霉脂肪酶Lip A的异源表达与酶学性质分析[J].食品与发酵工业,2023,49(5):25-31. 被引量：5
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6丁力杰,唐云,赵亚雄,郇丹,王婷,郭丽,王茹.白酒中的重要酯类物质及主要来源研究现状[J].酿酒科技,2024(3):91-100. 被引量：19
