GB/T 35945-2018Terminology in biological fermentation industry (English PDF)

2.1 Products

2.1.1 Starch sugar

2.1.1.1 Starch sugar

A type of carbohydrate formed by hydrolysis of starch or starch-containing material.

2.1.1.2 Monosaccharide

A carbohydrate consisting of a simple, non-hydrolyzable polyhydroxy aldehyde (ketone).

2.1.1.3 Disaccharide

A carbohydrate formed by the linkage of two monosaccharide molecules with glycosidic bonds.

2.1.1.4 Polysaccharide

A condensate of a polyhydroxy aldehyde (ketone) capable of producing 10 or more monosaccharides after hydrolysis.

2.1.1.5 Glucose

A carbohydrate consisting of a polyhydroxy aldehyde of the formula C6H12O6.

2.1.1.6 Fructose

A carbohydrate consisting of a polyhydroxyketone of the formula C6H12O6.

2.1.1.7 Xylose

A polyhydroxy aldehyde having the formula C5H10O5.

2.1.1.8 Arabinose

A carbohydrate composed of polyhydroxy aldehyde, also known as aldose, having a molecular formula of C5H10O5.

2.1.1.9 Maltose

A disaccharide linked by two D-glucose molecules via alpha-1,4-glycosidic linkages.

2.1.1.10 Maltodextrin; water soluble dextrin

The starch or starch is used as a raw material to control the hydrolysis of products with a DE value of less than 20% by enzyme.

Note: Rewrite GB/T 28720-2012, definition 2.1.4.

2.1.1.11 Fructose-glucose syrup

A sugar solution containing glucose and fructose produced by hydrolysis and isomerization of starch.

2.1.1.12 Glucose syrup

A glucose solution prepared by liquefaction or saccharification using starch or starch as a raw material, and an unpurified product.

Note: Rewrite GB/T 28720-2012, definition 2.1.1.

2.1.1.13 Maltose syrup

Maltose solution obtained by liquefaction and saccharification using starch or starch as raw material, unpurified product.

Note: Rewrite GB/T 28720-2012, definition 2.1.2.

2.1.1.14 Cyclodextrin

From the four D-()-glucopyranose, the alpha-1,4-glycosidic bond is connected end to end to form a cyclic oligosaccharide, which is the enzymatic cyclization of starch. Into.

2.1.1.15 Starch molasses

The thick liquid left by the concentrated liquid crystals, commonly known as syrup.

2.1.2 Enzyme preparation

2.1.2.1 Enzyme

A class of proteins produced by living cells that have the ability to catalyze specific chemical reactions.

Note: Rewrite GB/T 20370-2006, definition 3.1.

2.1.2.2 Enzyme preparation

The catalytically active enzyme preparation after separation and processing.

Note: Rewrite GB/T 20370-2006, definition 3.2.

2.1.2.3 Single enzyme preparation

An enzyme preparation having a single system name and having a specific catalytic effect.

Note: Rewrite GB/T 20370-2006, definition 3.14.

2.1.2.4 Complex enzyme

A preparation containing two or more single enzymes.

2.1.2.5 Substrate

The substance that the enzyme catalyzes by the reaction. [GB/T 20370-2006, definition 3.3]

2.1.2.6 Low temperature enzyme

An enzyme having an optimum temperature for catalytic reaction below 30 °C.

Note: Rewrite GB/T 20370-2006, definition 3.4.

2.1.2.7 Normal temperature enzyme

The optimum temperature for the catalytic reaction is between 31 ° C and 50 ° C.

Note: Rewrite GB/T 20370-2006, definition 3.5.

2.1.2.8 Medium temperature enzyme

The optimum temperature for the catalytic reaction is between 51 ° C and 90 ° C.

Note: Rewrite GB/T 20370-2006, definition 3.6.

2.1.2.9 High temperature enzyme

The optimum temperature for the catalytic reaction is above 91 °C.

Note: Rewrite GB/T 20370-2006, definition 3.7.

2.1.2.10 Acid enzyme

An enzyme with a pH of <= 5.5 that is optimal for the catalytic reaction.

Note: Rewrite GB/T 20370-2006, definition 3.8.

2.1.2.11 Neutral enzyme

The optimum pH for the catalytic reaction is between 5.5 and 8.0.

Note: Rewrite GB/T 20370-2006, definition 3.9.

2.1.2.12 Alkaline enzyme

An enzyme with a pH of >= 8.0 that is optimal for the catalytic reaction.

Note: Rewrite GB/T 20370-2006, definition 3.10.

2.1.2.13 Oligomerase

An enzyme consisting of two or more identical or different subunits.

2.1.2.14 Enzyme activator

A class of substances that bind to enzymes and enhance enzyme activity.

2.1.2.15 Enzyme inhibitor

A substance that acts specifically on certain groups of the enzyme, reduces the activity of the enzyme, and even completely deactivates the enzyme.

2.1.2.16 Protease

A generic term for a class of enzymes that catalyze the formation of peptides and amino acids by peptide bonds in protein molecules.

2.1.2.17 Beta-glucanase

An enzyme that catalyzes the hydrolysis of beta-glucan in the cell wall of a grain.

2.1.2.18 Pectinase

A class of enzymes that catalyze the degradation of pectin.

2.1.2.19 Xylanase

A class of enzymes that catalyze the breakdown of xylan into xylose, usually containing beta-1,4-xylanase, beta-1,4-glucosidase, and alpha-D-galactose Glycosylase.

2.1.2.20 Alpha-amylase

It can catalyze the random incision of alpha-1,4-glucosidic bonds from the starch molecular chain to form short-chain dextrins of varying lengths and a small number of low molecules. A sugar enzyme.

2.1.2.21 Saccharifying enzyme

A class of enzymes capable of catalyzing the formation of glucose by cleaving alpha-1,4- and alpha-1,6-glucosidic linkages from the non-reducing ends of the starch molecular chain.

2.1.2.22 Beta-amylase

It is capable of catalyzing the cleavage of alpha-1,4-glucose linkages from the non-reducing end of the starch molecular chain in units of disaccharides, and catalyzing glucose An enzyme that transforms to form maltose.

2.1.2.23 Pullulanase

It is capable of catalyzing an enzyme which specifically hydrolyzes the alpha-1,6-glycosidic bond in the amylopectin branching point and excises the entire branched structure and forms amylose.

2.1.2.24 Alpha-acetolactate decarboxylase

An enzyme capable of catalyzing the decarboxylation of alpha-acetolactate to form acetoin, which accelerates the ripening of beer by rapidly reducing the content of diacetyl.

2.1.2.25 Cellulase

A class of enzymes that catalyze the decomposition of cellulose to form oligosaccharides or monosaccharides, such as endo-beta-glucanase, beta-glucosidase, cellobiose Enzymes, etc.

2.1.2.26 Glucosyltransferase

It can catalyze the transfer of glucosyl group to the alpha-1,6-position of another glucose or maltose molecule to form isomaltose or panose An oligosaccharide-like enzyme of a branched structure.

2.1.2.27 Phytase

A class of enzymes that catalyze the hydrolysis of phytic acid and its salts to inositol and phosphate.

2.1.2.28 Lipase

A class of enzymes that catalyze the hydrolysis of oils and fats to produce fatty acids, glycerol and mono- or diglycerides.

2.1.2.29 Glucose oxidase

An enzyme that specifically catalyzes the oxidation of beta-D-glucose to gluconic acid and hydrogen peroxide.

2.1.2.30 Glucose isomerase

An enzyme capable of catalyzing the isomerization of D-glucose to form D-fructose.

2.1.2.31 Beta-mannanase

Capable of hydrolyzing mannooligosaccharides and mannan polysaccharides containing beta-1,4-mannosidic linkages (mannan, galactomannan, glucomannan, etc.) Endohydrolase.

2.1.2.32 Lactase

An enzyme that catalyzes the hydrolysis of lactose to glucose and galactose.

2.1.2.33 Catalase

An enzyme that catalyzes the decomposition of H2O2 into H2O and O2.

2.1.2.34 Cutinase

A class of enzymes that catalyze the degradation of keratin.

2.1.2.35 Glutamine transaminase

A class of transferases that catalyze acyl transfer reactions in protein molecules, resulting in covalent cross-linking between proteins.

2.1.2.36 Galactosidase

A class of enzymes capable of catalyzing the hydrolysis of substances containing galactosidic linkages.

2.1.2.37 Chymosin

One that can specifically hydrolyze the peptide bond between phenylalanine (105)-methionine (106) in the kappa-casein polypeptide chain in milk Enzymes.

2.1.3 Amino acids and their derivatives, nucleosides

2.1.3.1 Amino acid

A general term for a class of organic compounds having an amino group and a carboxyl group bonded to an alpha-carbon atom, and having the formula. H2NCHRCOOH.

Note: Rewrite GB/T 32687-2016, definition 3.2.

2.1.3.2 Protein amino acid

A class of amino acids that make up the basic unit of a protein and are encoded by a codon. Example: Lysine and the like. [GB/T 32687-2016, Definition 3.3]

2.1.3.3 Non-proteinogenic amino acid

A class of amino acids other than protein amino acids and not encoded by a codon. Examples. citrulline, ornithine, and the like.

Note: Rewrite GB/T 32687-2016, definition 3.4.

2.1.3.4 Aliphatic amino acid

The side chain group R is a class of protein amino acids of an aliphatic group. Examples. alanine, proline, and the like. [GB/T 32687-2016, definition 3.5]

2.1.3.5 Aromatic amino acid

The side chain group R is a class of protein amino acids of an aromatic group. Examples. tyrosine, tryptophan, and the like. [GB/T 32687-2016, definition 3.6]

2.1.3.6 Heterocyclic amino acid

The side chain group R is a class of protein amino acids of an imidazole ring or an anthracene ring. Example: Histidine. [GB/T 32687-2016, definition 3.7]

2.1.3.7 Heterocyclic imino acid

A class of protein amino acids containing an imino group and a side chain group R is a pyrrole ring. Example: Proline. [GB/T 32687-2016, definition 3.8]

2.1.3.8 Non-polar amino acid

The side chain group R is a class of protein amino acids of a non-polar group. Examples. leucine, phenylalanine, and the like. [GB/T 32687-2016, definition 3.9]

2.1.3.9 Polar amino acid

The side chain group R is a class of protein amino acids of a polar group. Examples. glycine, tyrosine, aspartic acid, and the like. [GB/T 32687-2016, definition 3.10]

2.1.3.10 Branched chain amino acid

A class of protein amino acids having a branch on the side chain group R. Examples. Isoleucine, valine, and the like.

2.1.3.11 Essential amino acid

The human body (or other vertebrate) itself cannot synthesize a class of protein amino acids that can only be taken from food. Examples. tryptophan, phenylalanine, threonine, and the like.

Note: Rewrite GB/T 32687-2016, definition 3.11.

2.1.3.12 Conditional essential amino acid; semi-essential amino acid

Under certain conditions, the human body (or other vertebrate) itself can synthesize a class of protein amino acids that do not meet normal needs. Examples. arginine, glutamine, and the like.

Note: Rewrite GB/T 32687-2016, definition 3.12.

2.1.3.13 Non-essential amino acid

A type of protein amino acid that the human body (or other vertebrate) can synthesize itself without taking in food. Examples. serine, cysteine, and the like. [GB/T 32687-2016, definition 3.13]

2.1.3.14 Amino acid derivative

A class of substances formed by the combination of amino acids through a series of reactions. Examples. N-acetylglycine, leucine methyl ester, hydroxyproline, and the like. [GB/T 32687-2016, definition 3.14]

2.1.3.15 Peptide

A compound formed by linking two or more amino acid residues via peptide bonds.

Note: Rewrite GB/T 32687-2016, definition 3.15.

2.1.3.16 Small peptide

A peptide containing less than 10 amino acid residues. Examples. glutathione, proglycol dipeptide, and the like. [GB/T 32687-2016, definition 3.16]

2.1.3.17 Polyamino acid

A polymer formed by linking one or several amino acids via an amide bond. Examples. polyglutamic acid, polylysine, and the like.

Note: Rewrite GB/T 32687-2016, definition 3.17.

2.1.3.18 Amino acid salt

A salt substance formed by reacting an amino group or a carboxyl group of an amino acid with an acid or a base, respectively. Examples. lysine hydrochloride, sodium glutamate (monosodium glutamate) and the like. [GB/T 32687-2016, definition 3.18]

2.1.3.19 Amino acid complex salt

A compound formed by an ionic bond between one amino acid molecule and another amino acid molecule (or carboxylic acid molecule). Examples. L-arginine L-aspartate and the like. [GB/T 32687-2016, definition 3.19]

2.1.3.20 Amino acid chelate

A compound formed by the coordination reaction of one or more amino acid molecules with a metal ion. Examples. glycine chelated zinc, methionine chelated manganese, and the like. [GB/T 32687-2016, definition 3.20]

2.1.3.21 Nucleoside

A glycoside synthesized by a nitrogenous base and ribose.

2.1.3.22 Adenosine

A compound formed by adenine and D-ribose linked by a beta-glycosidic bond, having the formula C10H13N5O4.

2.1.3.23 Guanosine

A compound obtained by linking guanine and D-ribose through a beta-glycosidic bond, and has a molecular formula of C10H13N5O5.

2.1.3.24 Cytidine

A compound formed by linking cytosine and D-ribose through a beta-glycosidic bond, having the formula C9H13N3O5.

2.1.3.25 Inosine

9-D-ribofuranosine inosine, molecular formula C10H12N4O5.

2.1.4 Organic acids and their derivatives

2.1.4.1 Organic acid

An organic compound that is acidic and reacts with an alcohol to form an ester. [GB/T 32098-2015, definition 2.1]

2.1.4.2 Monocarboxylic acid

A carboxylic acid having only one carboxyl group in the molecule. Examples. acetic acid, gluconic acid, and the like. [GB/T 32098-2015, definition 2.3]

2.1.4.3 Dicarboxylic acid

A carboxylic acid having two carboxyl groups in its molecule. Examples. succinic acid, malic acid, and the like. [GB/T 32098-2015, definition 2.4]

2.1.4.4 Polycarboxylic acid

A carboxylic acid having two or more carboxyl groups in its molecule. Examples. citric acid, aconitic acid, and the like. [GB/T 32098-2015, definition 2.5]

2.1.4.5 Organic acid derivative

A class of substances formed by the combination of organic acids through a series of reactions. Examples. acetic acid derivatives, lactic acid derivatives, and the like.

2.1.4.6 Acetic acid

An organic monobasic acid having the molecular formula C2H4O2.

2.1.4.7 Acetic acid derivative

A class of substances formed by the reaction of acetic acid through a series of reactions. Examples. acetic anhydride, cellulose acetate, and the like.

2.1.4.8 Lactic acid

2-hydroxypropionic acid, molecular formula C3H6O3.

2.1.4.9 Lactic acid derivative

A class of substances formed by the combination of lactic acid through a series of reactions. Examples. potassium lactate, ethyl lactate, and the like.

2.1.4.10 Gluconic acid

A sugar acid in which an aldehyde group in a glucose molecule is oxidized to form a carboxyl group, and has a molecular formula of C6H12O7.

2.1.4.11 Gluconic acid derivative

A class of substances formed by the reaction of gluconic acid through a series of reactions. Examples. calcium gluconate, glucono-delta-lactone, and the like.

2.1.4.12 Pyruvic acid

2-oxopropionic acid, molecular formula C3H4O3.

2.1.4.13 Kojic acid

5-hydroxy-2-hydroxymethyl-1,4-pyrone, molecular formula C6H6O4.

2.1.4.14 Succinic acid

Succinic acid, molecular formula C4H6O4.

2.1.4.15 Malic acid

2-hydroxysuccinic acid, molecular formula C4H6O5.

2.1.4.16 Malic acid derivative

A class of substances formed by the reaction of malic acid through a series of reactions. Examples. sodium malate, calcium malate, and the like.

2.1.4.17 Tartaric acid

2,3-dihydroxysuccinic acid. Molecular formula C4H6O6.

2.1.4.18 Tartaric acid derivative

A class of substances formed by the reaction of tartaric acid through a series of reactions. Examples. sodium potassium tartrate, dihydroxytartaric acid, and the like.

2.1.4.19 Itaconic acid

2-methylene succinic acid, molecular formula C5H6O4.

2.1.4.20 Itaconic acid derivative

A class of substances that are formed by a series of reactions of itaconic acid. Examples. itaconic anhydride, itaconic acid benzylamine polymer, and the like.

2.1.4.21 Fumaric acid

Fumaric acid, molecular formula C4H4O4.

2.1.4.22 Maleic acid

Maleic acid, molecular formula C4H4O4.

2.1.4.23 Citraconic acid

Methyl maleic acid, molecular formula C5H6O4.

2.1.4.24 Citric acid

2-Hydroxypropane-1,2,3-tricarboxylic acid, molecular formula C6H8O7.

2.1.4.25 Citric acid derivative

A class of substances formed by the reaction of citric acid through a series of reactions. Examples. trisodium citrate, calcium hydrogen citrate, and the like.

2.1.4.26 Aconitic acid

Methylene succinic acid, molecular formula C6H6O6.

2.1.5 Yeast and yeast derived products

2.1.5.1 Yeast products

Yeast microbial products prepared by fermentation.

Note: Rewrite GB/T 32099-2015, definition 2.1.

2.1.5.2 Yeast derivative products

A product made from yeast, the main raw material, by autolysis, enzymatic hydrolysis, separation, concentration or drying. [GB/T 32099-2015, definition 2.2]

2.1.5.3 Yeast fermentation power

The ability of baker's yeast to produce carbon dioxide by fermentation from an external nutrient source per unit time.

Note: Rewrite GB/T 20886-2007, definition 3.6.

2.1.5.4 Baker's yeast

Yeast for food processing such as rice noodles.

Note: Rewrite GB/T 20886-2007, definition 3.1.

2.1.5.5 Alcoholic yeast

Yeast for the production of alcoholic beverages.

2.1.5.6 Soy sauce yeast

Yeast for the fermentation of soy sauce and soy sauce products.

2.1.5.7 Nutritional yeast

A yeast that enriches or metabolizes the special nutrients necessary for the body.

2.1.5.8 Dry yeast

Yeast with a moisture content of less than 26%.

2.1.5.9 Highly active dry yeast; instant dry yeast

A yeast with high fertility and a moisture content of less than 6%.

Note: Rewrite GB/T 20886-2007, definition 3.5.

2.1.5.10 Active dry yeast

A yeast with a high fermenting power and a moisture content of less than 15%.

2.1.5.11 Semi-dry yeast

A yeast with high fertility and a moisture content of 15% to 26%.