摘要
大麦热稳定性蛋白对啤酒的口感风味、泡沫及胶体稳定性等品质起着主要的作用,利用Bradford法和SDS-PAGE电泳技术对大麦及其发芽过程中的热稳定性蛋白组成进行了分析和比较。结果显示,大麦发芽过程中部分热稳定性蛋白条带逐渐消失,热稳定性醇溶蛋白在发芽过程中遭受蛋白水解其含量最终有所减少,热稳定性水溶蛋白在发芽过程结束时其蛋白含量有所增加。从而根据大麦或麦芽中的热稳定蛋白组成及其含量预测啤酒中的蛋白组成,以便改进制麦和酿造技术,获得高质量的麦芽和啤酒。
Heat-stable protein in barley plays important roles in the formation of beer flavor, beer taste, beer foam and beer colloid stability. The heat-stable protein in barley and in its germination process was analyzed by Bradford method and sodium dodecylsulfate-polyacrylamide gel electrophoresis （SDS-PAGE）. The results showed that some heat-stable protein profiles disappeared gradually during barley germination, and heat-stable hordein proteins were exposed in proteolytic process which would reduce its content, by contrast, the content of heat-stable water-soluble protein increased by the end of barley germination. Therefore, beer protein profile could be predicted according to heat-stable protein profile in barley or malt so that malt-making and beer-brewing techniques could be improved to produce high-quality malt and beer.
出处
《酿酒科技》
2009年第4期21-24,共4页
Liquor-Making Science & Technology
基金
国家科技部"十一五"科技支撑项目(2007BAK36B01)
关键词
啤酒酿造
大麦
热稳定性蛋白
发芽
电泳
beer-brewing
barley
heat-stable protein
germination
SDS-PAGE
