期刊文献+

采用荧光底物法检测纯生啤酒蛋白酶A方法的研究 被引量:1

Study on the Detection of Protease A Activity in Draft Beer by Fluorescent Substrate
下载PDF
导出
摘要 对蛋白酶A的荧光检测方法进行了研究。分析了标准蛋白酶A稀释液对标准曲线建立的影响、检测方法的稳定性及检测时间对样品结果的影响。并对蛋白酶A酶活力与荧光值的相关性进行了分析,证明了在同一批样品检测中蛋白酶A酶活与对应的荧光值具有很好的相关性,可以根据荧光值的大小直接判断和比较蛋白酶A活力的高低。 In this paper, the fluorescent detection method of protease A was studied. The effects of standard protease A dilution on the establishment of standard curve were analyzed, and the effects of the detection method stability and detection time on sample testing results were investi- gated. Besides, the relevance ofprotease A activity and fluorescence values was analyzed. The results showed that protease A activity in the same batch of samples had good correlations with the corresponding values of the fluorescence. Accordingly, protease A activity could be judged and compared based on the values of fluorescence.
出处 《酿酒科技》 2009年第4期108-110,113,共4页 Liquor-Making Science & Technology
基金 "十一五"国家科技支撑计划项目(2007BAK36B00)"我国优势传统食品啤酒制造业关键技术研究与应用"子课题--纯生啤酒泡沫稳定性研究与应用
关键词 纯生啤酒 蛋白酶A 荧光底物 draft beer proteinase A fluorescent substrate
  • 相关文献

参考文献6

  • 1Lanoe, J.,Dunningan. J.Improvements of the Anson Assay for measuring proteolytic activities in acidic pH range[J]. Anal. Biochem., 1978,89 : 461-471.
  • 2Maddox, I. S.,Hough, J. S. Proteolytie enzymes of Saccharumyces cerevisiac[J].Biochem. J., 1 970,117 : 843-852.
  • 3Dreyer, T.,Biedermarm, K.Yeast proteinase in beer[J]. Carlslberg Res Commun., 1983,48:249-253.
  • 4Yokosawa, H., Ito, H.,Murata, Si.,et al.Purification and fluorometric assay ofproteinase A from yeast[J]. Analytical Biochemistry,1983, (134): 210-215.
  • 5Kondo, H.,Shibano,Y.,Fukui, N.,et al.Development of A novel and sensitive method for measurement ofproteinase A in beer [J].EBC Congress 1995,669-677.
  • 6Kondo, H.,Yomo, H.,Fumkubo, S.,et al.Advanced method for measuring proteinase A in beer [J]. Proceedings-25th Convention of the Institute of Brewing-ASIA Pacific Section: 119-124.

同被引文献20

  • 1王肇悦,何国庆,刘中山,杨潞芳,熊皓平.纯生啤酒存放过程中泡沫稳定性与酵母蛋白酶A以及蛋白含量与组成变化的研究[J].中国食品学报,2006,6(4):96-100. 被引量:10
  • 2Evans D E, Robinson L H, Sheehan M C, et al. Application of immunological methods to differentiate between foam-positive and haze-active proteins originating from malt[J]. Journal of the American Society of Brewing Chemists, 2003, 61 (2) :55-62.
  • 3Dale C J, Young T W. Low molecular weight nitrogenous com- ponents and their influence on the stability of beer foam[J]. Journal of the Institute of Brewing, 1992, 98 : 123-127.
  • 4Lusk L T, Goldstein H, Ryder D. Independent role of beer pro- teins, melanoidins and polysaccharides in foam formation[J]. Journal of the American Society of Brewing Chemists, 1995, 53(3):93-103.
  • 5Leiper K A, Stewart G G, McKeown I P. Beer polypeptides and silica gel Part II. polypeptides involved in foam formation[J]. Journal of the Institute of Brewing, 2003, 109(1 ) : 73 -79.
  • 6Hii V, Herwig W C. Determination of high molecular weight proteins in beer using Coomassie Blue[J]. Journal of the American Society of Brewing Chemists, 1982, 40: 46-50.
  • 7Kagie A, Furukube N, Furukubo S, et al, Regulation ofprotease activity in beer[J]. Master Brewers Association of the Americas Technical Quarterly, 1999(36) : 67-70.
  • 8Hiroto K, Hideko Y, Susumu F, et al. Advanced method for measuring proteinase A in beer and application to brewing[J]. Journal of the Institute of Brewing, 1999(5), 105:293-300.
  • 9Hao X, Xiao D G, Zhang C Y, et al. Influence of nutrients on proteinase A activity in draft beer during fermentation[J]. International Journal of Food Science and Technology, 2010 (45): 1169-1174.
  • 10Lu J, Dong J, Wu D G, et al. Construction of recombinant industrial brewer's yeast with lower diacetyl production andproteinase A activity[J]. European Food Research and Technology, 2012(235) : 951-961.

引证文献1

二级引证文献4

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部