摘要
苯乙醇具有玫瑰风味,是清酒和葡萄酒等酒精饮料中的重要风味化合物。利用啤酒酵母生产风味物质的原理即为利用酶或微生物将前体物苯丙氨酸转化为食品风味苯乙醇。在啤酒酵母中芳香族氨基酸生物合成主要受DAHP合成酶、分支酸合成酶、分支酸变位酶、邻氨基苯甲酸合成酶、预苯酸脱水酶和预苯酸脱氢酶的调节;在啤酒酵母细胞中L-苯丙氨酸形成苯乙醇的途径中,对于苯丙氨酸,α-酮酸脱氢酶起主要作用。(孙悟)
Phenethyl alcohol has rose aroma and it is the important flavoring compound for alcoholic beverage like sake and grape wine etc.The theory that beer yeast could produce flavoring materials(enzyme or microbes to transform phenylalanine into phenethyl alcohol)was applied in practice.The biosynthesis of amino acids in beer yeast is mainly adjusted by DAHP synthetase,chorismate synthetase,chorismate mutase,anthranilate synthetase,prephenic acid dehydrase and prephenic acid dehydrogenase.α-ketone acid de-hydrogenase exerted the main function for phenylalanine in the transformation of intracellular L-phenylalanine into phenethyl alcohol.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第5期62-63,共2页
Liquor-Making Science & Technology
关键词
啤酒酵母
苯乙醇
研究
beer yeast
phenethyl alcohol
study
