黄曲霉(AB363745.1)分泌蛋白对麦汁浊度的影响  

Effect of Aspergillus Flavus secreted protein on wort turbidity

作　　者：张天雪[1] 苗君[1] 郭继强[1] 陈莉[1] 孙俊[1] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2008年第3期215-218,共4页Journal of Dalian Polytechnic University

摘　　要：研究了澳大利亚Gairdner大麦所携带的主要微生物——黄曲霉(AB363745.1)生长过程中所分泌的蛋白对麦汁浊度的影响。通过Sephadex G-25和DEAE-52对黄曲霉(AB363745.1)所分泌的蛋白进行分离纯化,找出了能显著影响麦汁浊度的蛋白。结果表明,当此蛋白质量浓度为0.2 mg/L时,可使麦汁浊度升高39.2%;SDS-PAGE电泳结果显示其为单亚基蛋白,分子质量为80 ku。Effect of Aspergillus Flavus secreted protein on ity was investigated in this paper. After purified with Sephadex G-25 and DEAE-52 cellulose, a remarkably turbidity-induced protein was obtained. The 80 ku protein can increase by 39.2 % of the EBC congress wort turbidity at a concentration of 0.2 mg/L, compared with that of the control wort without addition of the purified fungal protein.

关 键 词：黄曲霉 麦汁 浊度 

分 类 号：TS261.1[轻工技术与工程—发酵工程]