啤酒混浊蛋白组分的分离鉴定  

Isolation and Identification of Haze Proteins in Beer

作　　者：金蓓[1] 李琳[2] 李冰[2] 冯宗财[1] 杜建中[1] 

机构地区：[1]湛江师范学院化学科学与技术学院,广东湛江524048 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2011年第3期86-90,共5页Food Science

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金研究团队项目(05200617);广东高校优秀青年创新人才培育项目(LYM09100)

摘　　要：采用双向电泳结合基质辅助激光解吸/电离飞行时间质谱(MALDI-TOFMS)技术分析确定引起啤酒混浊的蛋白组分。结果表明,仅有少量的蛋白组分参与啤酒混浊的形成。聚丙烯酰胺凝胶电泳分析发现MW40kD左右,25～29kD和6.5～17kD作为啤酒混浊蛋白组分,可能主要来自麦芽中的水溶蛋白,小部分来自麦芽醇溶蛋白。双向电泳分析证实了大部分的麦芽蛋白在酿造过程中发生降解和变性,并结合质谱技术鉴定得到BTI-CMe、germin E(Hordeum vulgare)和protein Z3种组分可以抵抗酿造过程的热变性和水解作用,将成为啤酒混浊形成重要的促进因子。The two-dimensional electrophoresis （2-DE） and MALDI-TOF-MS were used to determine the compositions of haze proteins in beer. The results indicated that only small amount of proteins participated in the formation of beer haze. Sodium dodecyl sulfate polyacrylamide gel electrophoresis （SDS-PAGE） revealed the molecular masses of 40, 25-29 kD and 6.5-17 kD for bear haze protein fraction, which were originated primarily from＇water-soluble protein and ethanol-soluble protein in malt. The degradation and denaturation of malt proteins during the brewing process were confirmed by two-dimensional electrophoresis （2-DE） analysis coupled with mass spectrometry. Meanwhile, BTI-CMe, germin E （Hordeum vulgare） and protein Z were also validated to have the resistance to proteolysis and heat denaturation during brewing process, which might be important contributors to the formation of beer haze.

关 键 词：啤酒混浊 双向电泳 质谱 酿造过程 热变性 

分 类 号：TQ93[化学工程]