啤酒行业蛋白质组学的研究进展  

The Proteomics Advance in Beer Industry

作　　者：金昭[1,2] 官筠[2] 陆健[1,2] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院

出　　处：《食品与发酵工业》2011年第4期153-158,共6页Food and Fermentation Industries

基　　金：教育部新世纪优秀人才支持计划(No.NCET-08-0790);中央高校基本科研业务费专项资金资助(JUDCF10047)

摘　　要：介绍了蛋白质组学的概念,以及从样品中蛋白质组的制备、双向电泳分离到质谱分析结合数据库搜索鉴定的主要技术路线。综述了蛋白质组学在啤酒行业中应用的研究进展,主要运用于区分大麦品种、揭示蛋白质组与麦芽和啤酒某些品质之间的关系。对啤酒及原料中蛋白质组今后的研究方向进行了展望,蛋白质组学的研究策略将在啤酒及其原料品质相关的研究中,日益发挥重要的作用。The concept of proteomics and its major research technical route were introduced, from the preparation of proteome in the sample, the two-dimensional polyacrylamide gel electrohporesis, to the identification of proteins by mass spectrum coupled with database search. The application of proteomics and its techniques in beer industry were summarized, and they were mainly used to distinguish barley varieties, and reveal the relationship between proteome and qualities of malt and beer. The research direction on the proteomics of beer and its raw materials was prospected. The research strategy would play more and more important role in the study on the quality of beer and its raw materials.

关 键 词：蛋白质组学 大麦 麦芽 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]