制麦过程中浸麦水pH值对泡沫蛋白的影响  

Effects of steeping water pH on foam-active protein of barley during malting

作　　者：孙丽华[1] 孙俊[2] 

机构地区：[1]辽宁经济管理干部学院生物工程系,辽宁沈阳110122 [2]辽宁出入境检验检疫局,辽宁大连116001

出　　处：《中国酿造》2012年第10期90-93,共4页China Brewing

基　　金：辽宁省科学技术计划项目(2010201002)

摘　　要：浸麦水中pH值环境是影响种子生长代谢的重要因素。对3种pH值条件下发芽大麦中的泡沫蛋白含量及蛋白质Z的相对含量进行了定量分析和比较,发现浸麦水中pH值对麦芽中泡沫蛋白含量具有影响:使用pH3.0溶液浸麦,泡沫蛋白分解较快;而在发芽中后期,pH4.0的环境有利于蛋白质Z的释出,能够增加麦芽中泡沫蛋白含量。本文为麦芽与啤酒的质量改进提供了方法和依据。pH of steeping water was one of important environmental factors in malting. To determine the effect of pH on malt-derived foam-active protein, amount of foam-active protein and protein Z of malt prepared at three different pH conditions were analyzed and quantified. It was discovered rapid foam-active protein degrade when soaked at pH3.0 at steeping stage, as well as pH4.0 on better protein Z leakage at pH 4.0 in the following stage, which will lead higher protein contents. The paper provided method for improved beer foam stability.

关 键 词：制麦 PH值 泡沫蛋白 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]