摘要
利用SDS-PAGE电泳对3种不同品牌的啤酒中的冷混浊蛋白进行分析,结果表明,引起啤酒冷混浊的蛋白分为醇溶性蛋白和水溶性蛋白。其中醇溶性冷混浊蛋白占总含量的70%左右,分子量在43～50 kDa之间,水溶性冷混浊蛋白的分子量在8～14 kDa之间。另外,比较硅胶、PVPP的吸附效果,经二者处理后的样品浊度都有明显的下降,但经硅胶处理后的样品浊度更低一些。比较硅胶吸附前后样品的泡持时间没有很大的变化,而经PVPP处理后的样品泡持时间有一定的改变。因此,在啤酒生产过程中添加硅胶,能够有效地除去啤酒冷混浊蛋白,而且不会影响啤酒的泡持性。
The chill haze protein in beer of three different brands was analyzed by SDS-PAGE electrophoresis. The results suggested that the protein inducing chill haze in beer included gliadin and water-solubility protein. The gliadin （its molecular weight between 43 ～50 kDa） accounted for about 70 % of total protein and the molecular weight of water-solubility protein was between 8～ 14 kDa. Besides, the absorption effects by silica gel and by PVPP were compared. The turbidity of the treated samples decreased evidently and better effects were achieved by silica gel treatment. There was no evident change in foam durability in beer treated by silica gel absorption. However, certain change in foam durability in beer by PVPP absorption occured. Accordingly, the addition of silica gel in beer could effectively eliminate chill haze protein in beer with no adverse effects on beer foam durability.
出处
《酿酒科技》
北大核心
2006年第11期44-47,共4页
Liquor-Making Science & Technology
关键词
啤酒
冷混浊蛋白
电泳
硅胶
beer
chill haze protein
electrophoresis
silica gel
