离子强度和pH对大麦中热稳定蛋白稳定性的影响  

Effect of ionic strength and pH on stability of heat-stable protein in the barley

作　　者：陈霞[1] 姜晓雷[1] 李明达[1] 韩丹[1] 莫新迎[1] 石维忱[2] 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 [2]中国发酵工业协会,北京100833

出　　处：《食品工业科技》2010年第12期87-89,175,共4页Science and Technology of Food Industry

基　　金：国家"十一五"国家科技支撑计划重点项目(2007BAK36B01);辽宁省教育厅发酵工程重点实验室开放课题项目(2004LN-FJ-004)

摘　　要：大麦中的热稳定蛋白对啤酒的非生物稳定性以及啤酒的冷浑浊都有着重要的影响。本实验利用考马斯亮蓝法(Bradford法)和SDS-PAGE电泳技术对pH和离子强度改变后的大麦中的热稳定蛋白的稳定性进行了研究,结果发现,pH及离子强度对热稳定蛋白的稳定性均有较大的影响,碱性环境比酸性环境对蛋白质的稳定性影响大;离子强度与热稳定蛋白稳定性之间成负相关;随着离子价态的升高,蛋白质稳定性随着降低。本研究为热稳定蛋白特性的研究提供可靠的参数,同时为啤酒生产有针对性的改进提供参考。Heat-stable protein in the barley takes an important role in the non-biological stability and turbidity in the beer.The Bradford method and SDS-PAGE were used to study the stability of heat-stable protein in the barley after changing pH and ionic strength.The results showed that both pH and ionic strength took an important role in the stability of heat-stable protein,the influence of alkaline environment was far bigger than acid environment,ionic strength was inversely correlated with the stability of heat-stable protein.With the ionic valent states increasing,stability of heat-stable protein reduced.The study provided reliable parameters for the study on characteristics of heat-stable protein,and provided references for pertinently improvement in beer production.

关 键 词：大麦 热稳定蛋白 离子强度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]