不同提取方法提取的啤酒糟蛋白质氨基酸组成比较  

Comparison of amino acids composition of brewer's spent grain protein isolated by different extract method

作　　者：何元哲[1] 李冰[1] 田应娟[1] 唐德松[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院轻化工研究所,广东广州510640

出　　处：《食品工业科技》2010年第6期68-71,共4页Science and Technology of Food Industry

基　　金：广东省教育厅产学研基地科技成果转化重大项目(cgzhzd0704);广东省自然科学基金研究团队项目(05200617);广东省科技攻关项目(2007B020801001)

摘　　要：应用全自动氨基酸分析仪分别对啤酒糟原料、啤酒糟碱溶蛋白和啤酒糟醇溶蛋白进行氨基酸组成及含量分析。结果表明,两种提取方法对啤酒糟蛋白和氨基酸的提取具有组分选择性:碱提法主要提出啤酒糟麦谷蛋白,而醇溶法主要提出麦醇溶蛋白。相对于啤酒糟原料和啤酒糟碱溶蛋白,啤酒糟醇溶蛋白中的氨基酸组成特征更明显,具有显著的B类麦醇溶蛋白的特征氨基酸含量:Glu31.18%,Pro 18.92%,Lys1.8%。In this paper, fully automatic amino acid analyzer was used to analyze the content and component of amino acids respectively in brewer＇ s spent grain （ BSG）, alkali-soluble protein and prolamine extracted from BSG.The results indicated that these two methods had constituent selectivity for BSG protein and amino acid： glutelin was extracted from BSG by alkali extraction while prolamin was extracted from BSG by ethanol extraction, the prolamine extracted from BSG had a more marked component of amino acid than BSG and alkali-soluble protein in BSG.The prolamine contained a marked particular amino acid component of B hordeins： Glu31.18%, Pro18.92% and Lvs1.8%.

关 键 词：啤酒糟 碱溶蛋白 醇溶蛋白 氨基酸分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程]