摘要
对红曲霉、大曲以及根霉菌对单一酸(乙酸、己酸、乳酸、丁酸)和混合酸(四大酸按11∶1∶1∶混合)的酯化效果进行了研究,结果表明,红曲霉能促进己酸、丁酸及混合酸与乙醇的酯化作用,生成的酯类物质均为己酸乙酯,而且酯化能力极强;大曲能促进己酸、丁酸及混合酸与乙醇的酯化作用,生成的酯类物质均为己酸乙酯,并且能促进乙酸与乙醇的酯化生成乙酸乙酯;根霉能促进己酸和混合酸与乙醇的酯化作用,生成少量的己酸乙酯和乳酸乙酯。
The esterifying effects of monascus, daqu and rhizopus strain on single acid （acetic acid, caproic acid, lactic acid, butyric acid） and mixed acid （acetic acid, caproic acid, lactic acid, and butyric acid mixed together according to the ratio of 1：1：1：1） were studied. The results suggested that rnonascus could advance the esterification of caproic acid, butyric acid, mixed acid and ethanol with the produced esters as ethyl caproate which had extremely strong esterifying power, Daqu could advance the esterification of caproic acid, butyric acid, mixed acid and ethanol with the produced esters as ethyl caproate, besides, it could advance the esterification of acetic acid and ethanol to produce ethyl acetate, and rhizopus could advance the esterification of caproic acid, mixed acid and ethanol by producing smaU amount of ethyl caproate and ethyl lactate.
出处
《酿酒科技》
北大核心
2006年第6期39-40,共2页
Liquor-Making Science & Technology
关键词
白酒
酯化酶
酯化
动力学
liquor
esterifying enzyme
esterifying
kinetics
作者简介
任道群（1965-）,女,四川人,大学,副研究员,长期从事工业微生物和生物技术研究,获部、省级科技成果奖5项,发表学术论文40余篇.
