黄酒中蛋白质的沉淀机理与处理方法的研究

【作者】 白少勇；

【导师】 林峰；

【作者基本信息】 浙江大学 ， 化学， 2005， 硕士

【摘要】 本论文在分析黄酒组成成分的基础上,紧紧抓住蛋白质这一引起黄酒沉淀的主要因素,应用自行研制开发的蛋白质分离检测仪测定黄酒中蛋白质的含量和分子量分布情况,通过研究和分析黄酒中蛋白质的种类、性质、含量和分子量与黄酒沉淀的相互关系及其共存物质(如多酚、多糖、溶解氧、H⁺和无机离子Fe³⁺等)与蛋白质的相互作用,从分子层次上来研究和阐明黄酒蛋白质的沉淀机理与影响因素。 黄酒中蛋白质的沉淀主要表现为冷混浊,热沉淀,铁混浊和氧化浑浊,通过实验研究和数据分析,得到如下研究成果: （1）冷浑浊:主要由蛋白质与单宁的聚合物所产生,这是一个可逆的过程;蛋白质的电性（所带的电荷）而不是分子量大小是酒体产生冷浑浊的决定因素;主要参与的是分子量小于10000的蛋白质,而多糖、α-氨基氮基本没有参与,铁离子有可能部分介入;当酒体的pH>6或pH<1时,冷浑浊消失。 （2）热沉淀:主要由蛋白质变性团聚所引起,而不是蛋白质与多酚（单宁）聚合反应的结果,因为加热后酒体的蛋白质含量略有降低,而单宁的含量却比原酒样增加了5.22%;这是一种不可逆的沉淀过程,主要参与的是分子量较大的蛋白质,而多糖、α-氨基氮和铁等物质基本没有介入。 （3）铁浑浊:模拟试验表明,铁（Ⅲ）与蛋白质（牛血清白蛋白）不能直接形成沉淀物,但铁（Ⅲ）与单宁酸能生成蓝色沉淀物,而蔗糖和乙醇没有参与其中,因而,铁沉淀有可能是铁（Ⅲ）通过单宁或酒体中的其它共存物与蛋白质作用所产生。 （4）氧化浑浊:主要由氧气与蛋白质、单宁、多糖等物质相互作用所产生,其作用机理比较复杂,形成沉淀的时间较长。 研究了常见澄清剂对黄酒澄清处理的效果与组成变化,并研制开发了黄酒专用助剂以及相应的处理方法,基本解决了蛋白质的沉淀现象,提高了黄酒的品质。更多还原

【Abstract】 In this paper, the components of yellow wine are determined. The content and distributing of molecular weight of protein in yellow wine are detected by using protein separate detector. By analyzing the relation of the kind, character, content, molecular weight of protein and the sediment, and studying the reaction between protein and the coexistence substances (polyphenol, polysaccharide, dissolved oxygen, H~+, Fe~3+etc), the mechanism and the influence factors of protein sediment in yellow wine are investigated at the degree of molecular level.Protein sediment in yellow wine is made up of cold turbidity, heat sediment, iron turbidity and oxygenation turbidity. We make a conclusion below through the research and analyzing the data from our experiment.(1) Cold turbidity is mainly the polymer of protein and tannin. The primary factor of cold turbidity is protein charge, not the molecular weight. Protein of the molecular weight less than 10000 act mostly, iron ion probably acts partly, but polysaccharide does not take part in the process. And the turbidity disappears, when pH>6 or pH<l.(2) Heat sediment is produced by the protein denaturalization, because after heating, the content of protein reduces slightly, but that of tannin increases by 5.22%. The process is not reversible. And only protein with larger molecular weight participates in.(3) In the simulation experiment, when feme ion reacts with protein (albumin bovine) directly, no sediment gains. But a blue sediment produces in the mixture of ferric ion and tannin. Saccharose and alcohol do not take part in the process. So iron sediment is produced by the reaction of ferric ion and protein via tannin or other coexistences.(4) Oxygen reacts with protein, polysaccharide and tannin, then oxygenation turbidity gains. The mechanism is complex, and the reaction time is a little long.Several general clarify reagents are used in yellow wine. And some special reagents and relevant methods are developed. Then yellow wine can be kept with no sediment in the shelter period and the quality is improved.更多还原