摘要
以啤酒中的蛋白质为研究对象,综述了啤酒中浑浊活性蛋白、泡沫蛋白的生化性质、结构特点,并初步分析了浑浊活性蛋白与泡沫蛋白之间的相关性,为提高啤酒的品质和营养价值提供理论依据与技术参考。
With protein in beer as study object,the biochemical properties and structure characteristics of haze-active protein and foam protein were summarized,the correlation between haze-active protein and foam protein was analyzed,which will provide theoretical basis and technique reference for improving quality and nutrients of beer.
出处
《安徽农业科学》
CAS
2014年第13期4041-4042,共2页
Journal of Anhui Agricultural Sciences
基金
安徽省高校省级优秀青年人才基金重点项目(2013SQRL-079ZD)
安徽省科技攻关项目(1301032168)
