啤酒中异-α酸和蛋白质含量对啤酒泡持性的影响

Effect of Iso-α acid and Protein Content in Beer on Beer Foam Retention

DOI：

中文关键词: 啤酒 泡沫 泡持性 异-α酸 蛋白质

英文关键词: beer foam foam stability iso-αacid protein

基金项目:国家“十一五”科技支撑重点项目(2008BAI63B06);国家863计划项目(2006AA020204);国家“十一五”重大科技支撑项目(No.2007BAK36B01)

摘要点击次数: 172

全文下载次数: 570

中文摘要:

研究以11°P不同品牌的啤酒为研究对象,分别利用国标法、反相高效液相色谱法(RP-HPLC法)、二喹啉甲酸法(BCA法)和十二烷基磺酸钠-聚丙烯酰胺凝胶电泳技术(SDS-PAGE技术)检测了啤酒泡持性、异-α酸含量、泡沫蛋白质的浓度及蛋白质Z与脂转移蛋白(LTP)含量。结果显示,异-α酸中的异合葎草酮及总蛋白质含量与泡持性关系较密切,但是单一蛋白质Z或LTP含量与泡持性不太密切。

英文摘要:

This study use 11°P different brands of beer as model to investigate the effect of iso-αacid and protein content on the beer foam stability.The beer foam stability,iso-αacid content, the concentration of foam protein and protein Z and lipid transfer protein(LTP) content were determined by the national standard method,reversed-phase high performance liquid chromatography(RP-HPLC method),bicinchoninic acid method(BCA method) and sodium dodecyl sulfate Sodium - polyacrylamide gel electrophoresis(SDS-PAGE method).The results showed that in the iso-co-humulus which was part of iso-αacids and the total protein content have more closely relationship with the foam stability,but the content of a single protein Z,or LTP holding of less closely with the foam stability.This research provides an alternative methods to improve the foam retention time.

查看全文 查看/发表评论 下载PDF阅读器