啤酒中疏水性蛋白质提取鉴定及其对于泡沫性能的影响的研究  

Isolation and identification of hydrophobic proteins from beer foam and their effects on foam stability

作　　者：陶林[1,2] 王德良[2] 曹健[1,3] 郭立芸[4] 邬丽君[4] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]中国食品发酵工业研究院,北京100027 [3]中原工学院,河南郑州450007 [4]北京燕京啤酒集团公司,北京101300

出　　处：《中国酿造》2011年第5期116-120,共5页China Brewing

摘　　要：利用蛋白疏水层析色谱法(HIC)从啤酒泡沫中分离疏水性蛋白,研究发现,HIC依次分离的蛋白组分表面疏水性增强的同时,泡沫稳定性随之增强,说明HIC分离得到强疏水性多肽对于啤酒泡沫稳定性具有较明显的积极作用,而弱疏水性多肽的影响效果不明显。此外通过质谱(Mass Spectrometry)鉴定结果显示所得到的疏水性蛋白质为蛋白质Z4,通过对啤酒酿造过程中的关键控制点的跟踪,确定了啤酒酿造过程中,发酵阶段疏水性蛋白质的损失最为严重,对啤酒泡沫质量的影响最大。The hydrophobic proteins in beer foam were isolated by hydrophobic interaction chromatography （HIC）. The results showed that the higher the surface hydrophobicity of isolated protein was, the more stable was the foam. It was indicated that the isolated polypeptides with high surface hydrophobicity had obvious positive effects on foam stability, while the effects of the polypeptides with low surface hydrophobicity were not distinct. In addition, the hydrophobic proteins were identified as Z4 proteins by mass spectrometry. According to the monitoring at critical control points during beer brewing, it was found that the loss of hydrophobic proteins were most severe during fermentation stage, which influenced the beer foam quality mostly.

关 键 词：疏水性蛋白质 疏水层析色谱法(HIC) Z4蛋白 酿造过程 

分 类 号：TS262.5[轻工技术与工程—发酵工程]