Avila-Fernández Angela, Rendón-Poujol Xóchitl, Olvera Clarita, González Fernando, Capella Santiago, Peña-Alvarez Araceli, López-Munguía Agustín
Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico.
J Agric Food Chem. 2009 Jun 24;57(12):5578-85. doi: 10.1021/jf900691r.
In contrast to the hydrolysis of reserve carbohydrates in most plant-derived alcoholic beverage processes carried out with enzymes, agave fructans in tequila production have traditionally been transformed to fermentable sugars through acid thermal hydrolysis. Experiments at the bench scale demonstrated that the extraction and hydrolysis of agave fructans can be carried out continuously using commercial inulinases in a countercurrent extraction process with shredded agave fibers. Difficulties in the temperature control of large extraction diffusers did not allow the scaling up of this procedure. Nevertheless, batch enzymatic hydrolysis of agave extracts obtained in diffusers operating at 60 and 90 degrees C was studied at the laboratory and industrial levels. The effects of the enzymatic process on some tequila congeners were studied, demonstrating that although a short thermal treatment is essential for the development of tequila's organoleptic characteristics, the fructan hydrolysis can be performed with enzymes without major modifications in the flavor or aroma, as determined by a plant sensory panel and corroborated by the analysis of tequila congeners.
与大多数使用酶进行的植物源酒精饮料生产过程中储备碳水化合物的水解不同，龙舌兰酒生产中的龙舌兰果聚糖传统上是通过酸性热水解转化为可发酵糖的。实验室规模的实验表明，龙舌兰果聚糖的提取和水解可以在逆流提取过程中使用商业菊粉酶与切碎的龙舌兰纤维连续进行。大型提取扩散器温度控制方面的困难使得该工艺无法扩大规模。尽管如此，仍在实验室和工业层面研究了在60和90摄氏度下运行的扩散器中获得的龙舌兰提取物的分批酶水解。研究了酶促过程对一些龙舌兰酒同系物的影响，结果表明，虽然短时间热处理对于龙舌兰酒感官特性的形成至关重要，但果聚糖水解可以用酶进行，而不会对风味或香气产生重大改变，这由植物感官小组确定，并通过龙舌兰酒同系物分析得到证实。
