摘要
采用SDS-PAGE电泳,对分别经硅胶吸附和脯氨酰内肽酶水解的啤酒后酵液进行蛋白分布研究;通过测定浊度和泡持性研究二者对啤酒非生物稳定性的影响。结果表明经硅胶吸附和脯氨酰内肽酶水解后的蛋白分子量均集中在8ku-14.4ku和35ku-45ku;经处理后的样品浊度明显下降,而泡持性没有显著变化。其中用脯氨酰内肽酶处理时浊度下降更明显,且对啤酒的泡持性影响更小。因此,在啤酒后酵液中添加脯氨酰内肽酶,能够有效的除去啤酒冷混浊蛋白,提高啤酒的非生物稳定性。
The distribution of proteins in beer was studied by SDS-PAGE electrophoresis through adding silica gel and prolyl endopoptidase to the fermented wort. And the non-biological stability of beer was analyzed by turbidity and foam stability. The results showed that proteins dealt with both silica gel and prolyl endopepfidase were composed of 8 ku-14.4 ku and 35 ku-45 ku bands. Compared with the control, the turbidity decreased markedly, but the foam stability had no significantly difference. The turbidity of the sample added prolyl endopoptidase reduced more and the foam stability was influenced less. It indicated that prolyl endopeptidase could hydrolyse chill haze protein in beer and make non-biological stability of beer improved.
出处
《食品研究与开发》
CAS
北大核心
2008年第10期10-13,共4页
Food Research and Development
