啤酒喷涌多肽分离的探讨  

Investigation on the Isolation of Beer Gushing Hydrophobins

作　　者：贾娟[1] 王林山[1] 

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462002

出　　处：《酿酒科技》2012年第6期59-60,64,共3页Liquor-Making Science & Technology

摘　　要：通过对喷涌啤酒蛋白和正常啤酒蛋白进行对比分析,研究了喷涌啤酒中疏水多肽的提取分离。结果表明,在高饱和度80%盐析的条件下,喷涌啤酒中分子量20 kDa以下蛋白较显著,确定了啤酒喷涌的疏水多肽片段的初步分离条件,并讨论了啤酒喷涌的预防措施,为深入了解和有效控制啤酒喷涌现象提供了理论依据。Through the comparison and the analysis of gushing beer protein and normal beer protein,the separation of hydrophobins from gushing beer was investigated.The results showed that protein with its molecular weight below 20 kDa was prevailing in gushing beer in the conditions of 80 % high saturation of salting-out,which was considered as the initial separation condition and provided theoretical evidences for effective control and deep understanding of beer gushing.Moreover,the prevention measures against beer gushing were discussed.

关 键 词：喷涌现象 疏水多肽 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]