蛋白酶抑制剂对纯生啤酒泡沫稳定性影响  

Protease inhibitor's influence in the foam's stability of green draught beer

作　　者：徐春[1] 黄亚东[1] 

机构地区：[1]江苏食品职业技术学院生物工程系,江苏淮安223001

出　　处：《江苏调味副食品》2005年第3期5-6,12,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：纯生啤酒因未经巴氏灭菌而残留一些酶类,其中具有活性的蛋白酶A及非活性的蛋白酶A前驱物的存在会直接或间接地破坏纯生啤酒的泡沫蛋白,从而使纯生啤酒的泡沫稳定性降低。通常情况下,纯生啤酒中PrA的含量为10-3TU^10-5TU[1]。纯生啤酒中蛋白酶A的含量与泡沫稳定性之间有着直接的关系,蛋白酶A及其前驱物的总量决定着降解成品啤酒中泡沫蛋白的综合能力。当蛋白酶A的含量大于10-4TU时,纯生啤酒的泡沫稳定性就会受到较大的影响。本实验采用热水抽提、乙醇分级沉淀等步骤从灵芝真菌中分离提取一种特异性的蛋白酶抑制剂,用于抑制纯生啤酒中PrA的活性。实验表明,一定条件下,抑制率达75%。在成品纯生啤酒中添加适量的蛋白酶A抑制剂可使纯生啤酒的泡沫稳定性明显提高。Without Pasteurism, some enzymes still remain in the green draught beer, among which active protease A and the prior substance of inactive protease A can destroy green draught beer's foam protein, therefore, the foam's stability of green draught beer will be reduced. At normal state, the PrA content in green draught beer is 10^(-3)TU^10^(-5)TU. There are some direct relations between PrA content and foam's stability. The contents of Protease A and their prior substance determine the capability of beer foam's protein. When the PrA content is over 10^(-4 )TU, the foam's stability of green draught beer will be destroyed, after the process of hot water extraction and alcohol classifying precipitation, a special protease inhibitor is extracted from the Ganoderma Liciudm fungus. It can be used to inhibit the PrA's active nature. Experiments show that inhibiting rate can arrive at 75%. Therefore, suitable protease A inhibitor can improve the foam's stability of the green draught beer.

关 键 词：灵芝真菌 蛋白酶A 抑制剂 纯生啤酒 泡沫稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS262.5[轻工技术与工程—食品科学与工程]