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当前位置: 首页 > 文章 > 啤酒酵母对嘌呤类化合物吸收特征的研究 食品工业科技 2014,35 (19) 151-155
Position: Home > Articles > Absorption characteristics of purine compounds by yeast Science and Technology of Food Industry 2014,35 (19) 151-155

啤酒酵母对嘌呤类化合物吸收特征的研究

作  者：
刘常姝;李红;崔云前;王吉龙
单  位：
齐鲁工业大学食品与生物工程学院;中国食品发酵工业研究院;山东农业大学食品科学与工程学院
关键词：
嘌呤;酵母吸收;低嘌呤啤酒;嘌呤核苷磷酸化酶(PNP)
摘  要：
为研究酵母吸收嘌呤对降低啤酒嘌呤含量的影响,通过检测多种麦汁经酵母发酵后残余嘌呤的含量,分析了酵母对不同存在形式和种类的嘌呤物质吸收能力的差异。研究发现,酵母能且只能利用游离形式存在的嘌呤,其吸收量与游离嘌呤含量显著相关;在一定范围内(游离鸟嘌呤<19.8mg/L,游离腺嘌呤<20.1mg/L)酵母对游离态嘌呤的吸收率维持在一定水平,超过该范围酵母对游离嘌呤的吸收率下降。该发现对低嘌呤啤酒生产用麦汁中嘌呤物质的处理具有一定指导意义。其可行性通过检测嘌呤核苷磷酸化酶对麦汁核苷的水解效果得到进一步验证。利用酵母对麦汁中嘌呤的吸收特征确实可以降低啤酒中的嘌呤含量。
译  名：
Absorption characteristics of purine compounds by yeast
作  者：
LIU Chang-shu;LI Hong;CUI Yun-qian;WANG Ji-long;College of Food and Biological Engineering,Qilu University of Technology;China National Research Institute of Food and Fermentation Industries;College of Food and Biological Engineering,Shandon Agricultural Univercity;
关键词：
purine;;yeast absorption;;low purine beer;;purine nucleoside phosphorylase(PNP)
摘  要：
To study the effect of purine absorption by yeast on reducing the purine content in beers,the absorption difference caused by various existing forms and kinds of purine was studied by detecting the purine contents of different worts before and after fermentation.It was found that only free purines could be absorbed by yeast,and the absorption was significantly related with free purine contents; The purine absorption rate kept constant when free purine constant changed in a certain range,while it began to decline when the free purine constant was excess. This finding was instructive in purine compounds treatment of worts used to product low purine beer.It can be applied in cut down the purine content,of which practicability was tested by detecting the result of nucleotide hydrolysis by purine nucleoside phosphorylase in worts.

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