不同麦芽品种中醇溶蛋白组分差异的研究  

Study on discrepancy of hordein in different malt varieties

作　　者：金蓓[1] 李琳[2] 刘国琴[2] 李冰[2] 朱玉魁 

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 [3]广州珠江啤酒集团有限公司,广东广州510315

出　　处：《中国酿造》2011年第10期29-32,共4页China Brewing

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：文中采用凝胶过滤色谱和SDS-PAGE电泳等方法分析不同品种中醇溶蛋白组分的差异。不同麦芽品种中醇溶蛋白的含量差异不大,而在凝胶过滤色谱图上醇溶蛋白组分的分子量部分差异较大,并观察到有4个主要的组分均出现在醇溶蛋白中,其分子量分布大约在1500u～60000u。从SDS-PAGE电泳分析中发现各品种的谱带的数目和强度也存在着明显的差异,且麦芽醇溶蛋白组分主要集中在C醇溶蛋白和B醇溶蛋白亚组分,并证实了不同麦芽品种中醇溶蛋白存在4个主要组分。凝胶过滤色谱和SDS-PAGE电泳的结果表明,高分子量的D醇溶蛋白和C醇溶蛋白在制麦过程中降解,以及在这5个品种中D醇溶蛋白是被完全降解。Hordein in different malt varieties were characterized by size exclusion-high performance liquid chromatography （SE-HPLC） and sodium dodecyl sulphate-polyacrylamide gel electrophoresis （SDS-PAGE）. Although the contents of hordein in different varieties differ indistinctively, the distribution of relative molecular weight differ significantly using size exclusion-high performance liquid chromatography （SE-HPLC）, and moreover, SE-HPLC analysis showed that four major components occurred in hordein of different malt varieties with the relative molecular weight between 750u^50000u. Numbers and intensity of bands with different malt varieties detected by SDS-PAGE were also significantly different, and hhordein was mainly in components C and B. Results of SDS-PAGE also confirmed the four major hordein components in different malt varieties. The results of SE-HPLC and SDS-PAGE showed components C hordein and B hordein were degraded during malting and component D hordein was degraded completely in different malt varieties.

关 键 词：醇溶蛋白 凝胶过滤色谱 电泳 分子量分布 

分 类 号：TS261.4[轻工技术与工程—发酵工程]