几种麦芽抗酵母菌粗蛋白含量比较及性质分析  

Character analysis and content comparison of anti-yeast crude protein from several kinds of barley malt

作　　者：姜晓雷[1] 韩丹[1] 李明达[1] 陈霞[1] 赵睿[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：《食品工业科技》2011年第2期112-114,117,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)

摘　　要：采用硫酸提取及硫酸铵分级沉淀法对八种国内外麦芽的抗酵母蛋白进行了含量分析,得出国产Danpi-2的抗酵母粗蛋白含量最高,达到338μg/g麦芽;同时对抗酵母蛋白的性质进行了分析,得出分子量为10kDa左右的抗酵母粗蛋白能抵抗100℃的高温,把抗酵母粗蛋白加入到发酵液中,酵母数量大量减少,酵母对葡萄糖的利用下降,pH下降缓慢,当粗蛋白含量达到32μg/mL时,酵母生长抑制率达到了50%。Out of the eight malt types tested,Danpi-2 barley showed the highest concentration of toxic crude protein with 338μg/g of crude protein,which extracted from malt by sulphuric acid and fractionated by ammonium sulphate precipitation. The character analysis of anti-yeast protein also showed that 10kDa protein tolered temperature as high as 100℃. Adding anti-yeast crude protein into fermentation liquor,the yeast amount decreased remarkably,utilization of glucose decreased and pH decreased slowly. When the concentration of proteins was increased to 32μg/mL,the inhibition ratio also went up by 50%.

关 键 词：大麦麦芽 抗酵母蛋白 性质分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]