麦汁蛋白在麦汁煮沸过程中的变化研究  

Investigation of the Changes of Wort Protein During Boiling

作　　者：金蓓[1] 李琳[1] 李冰[1] 刘国琴[1,2] 朱玉魁[1] 廖加宁 

机构地区：[1]华南理工大学轻工与食品学院 [2]广州珠江啤酒集团有限公司,广东广州510315

出　　处：《食品与发酵工业》2009年第5期57-62,共6页Food and Fermentation Industries

基　　金：广东省自然科学基金项目(05200617);广东高校科技成果产业化项目(cgzhzd0704);广东省科技计划项目(0711110400050)

摘　　要：采用凝胶过滤色谱、电泳以及圆二色谱等方法研究了煮沸过程中麦汁蛋白结构的变化。结果表明,麦汁煮沸导致蛋白和氨基酸含量略有下降;通过SE-HPLC和SDS-PAGE分析发现,ProteinZ(-40ku)是2种麦汁蛋白的主要组成,并能够抵挡住高温变性;而SDS-PAGE和CD以及DSC分析证实了麦汁煮沸导致了蛋白结构的部分展开和发生部分变性,且在煮沸过程中仅有少量的沉淀通过疏水作用而形成;实验表明.2个品种的麦汁蛋白在煮沸过程中组成和结构的差异不大。The changes of wort proteins structure during boiling were investigated by differential scanning calorimetry, electrophoresis analysis, gel filtration chromatography and circular dichroism spectroscope. The results indicated that both protein and the amino acid content slightly decreased during the boiling, and that SE-HPLC and SDS-PAGE analysis found that the major component of the two worts was the boiling-resistant protein with a molecular mass of 40 ku, What＇s more, the boiling might result in gradual unfolding of protein structure and partly denaturation , and that a small amount of soluble aggregates might be formed via hydrophobic interactions,which was proved by SDS-PAGE and CD analysis as well as DSC analysis. Finally, little difference on composition and structure of protein between the two worts during boiling was found in this study.

关 键 词：麦汁煮沸 蛋白结构 SDS—PAGE 凝胶过滤色谱 圆二色谱 

分 类 号：TS262.5[轻工技术与工程—发酵工程] Q943.2[轻工技术与工程—食品科学与工程]