摘要
为考察贝莱斯芽胞杆菌(Bacillus velezensis)产低果胶甲酯酶活性果胶酶(WP)在蜜柑果酒发酵中的应用,该研究比较添加WP果胶酶组(WP)、不添加果胶酶组(NP)及添加市售果胶酶组(XS、NW)蜜柑果汁出汁率、澄清度,果酒及果汁的理化指标、甲醇含量、总酚、总黄酮含量、抗氧化活性和感官评价等的差异。结果显示,WP处理显著降低了蜜柑果汁和果酒中的甲醇含量[(16.85±0.92)mg/L和(96.55±3.61)mg/L],较XS组和NP组分别显著降低了53.00%和33.13%以及61.91%和23.49%(P<0.05)。与NP、XS及NW组相比,WP处理显著提高了果汁出汁率[(74.45±1.03)%]和澄清度[(83.16±0.58)%],WP处理组的果酒具有更高的总酚[(1465.01±16.10)mg GAE/L]和总黄酮[(153.95±3.34)mg RE/L]含量,以及显著更高的DPPH[(287.25±3.15)mg GAE/L]和ABTS[(872.46±4.50)mg TE/L]自由基清除能力。感官评价结果显示,WP组的口感、色泽和酸甜适宜性评分(3.83分、4.38分、3.89分)均优于其他组。综上,低果胶甲酯酶活性的WP果胶酶可有效降低蜜柑果汁及果酒中的甲醇含量,提升果酒综合品质。
To investigate the application of low pectin methylesterase activity pectinase(WP)produced by Bacillus velezensis in the fermentation of mandarin wine,the differences in juice yield and clarity,the physicochemical properties,methanol content,total phenol and total flavonoid content,antioxidant activity,and sensory evaluation between the juice and wine of pectinase WP addition group(WP),non-pectinase addition group(NP),and the commercially available pectinase addition group(XS,NW)were compared.The results showed that WP treatment significantly reduced the methanol content in orange juice and fruit wine[(16.85±0.92)mg/L and(96.55±3.61)mg/L],with significant reduction of 53.00%and 33.13%,and 61.91%and 23.49%,respectively(P<0.05),compared to the XS and NP groups.Compared with the NP,XS and NW groups,the juice yield[(74.45±1.03)%]and clarity[(83.16±0.58)%]were significantly increased,and the fruit wine in the WP treatment group had higher total phenols[(1465.01±16.10)mg GAE/L]and total flavonoids[(153.95±3.34)mg RE/L],as well as significantly higher DPPH[(287.25±3.15)mg GAE/L]and ABTS[(872.46±4.50)mg TE/L]free radical scavenging capacity.The sensory evaluation results showed that the taste,color and sweet and sour scores(3.83 point,4.38 point,3.89 point)of the WP group were better than those of the other groups.In conclusion,WP pectinase with low pectin methysterase activity could effectively reduce the methanol content in mandarin juice and wine,and improve the comprehensive quality of mandarin wine.
作者
雷佳玉
丛宁
杜永刚
张玉姣
张素芳
LEI Jiayu;CONG Ning;DU Yonggang;ZHANG Yujiao;ZHANG Sufang(National Key Laboratory of Marine Food Processing and Safety Control,National Marine Food Engineering and Technology Research Centre,Provincial-Ministerial Co-Innovation Centre for Key Technologies of Deep and Intensive Processing of Marine Foods,School of Food,Dalian University of Technology,Dalian 116034,China)
出处
《中国酿造》
北大核心
2025年第12期144-150,共7页
China Brewing
基金
国家自然科学基金资助项目(32072185)。
关键词
有害代谢物
果胶酯酶
果胶酶
甲醇
蜜柑果酒
harmful metabolite
pectin esterase
pectinase
methanol
mandarin fruit wine
