啤酒酿造过程中泡沫蛋白质的变化研究  

The change of beer foam proteins during the beer brewing process

作　　者：刘春凤[1,2] 张吉磊[1,2] 郑飞云[1,2] 李永仙[1,2] 李崎[1,2] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [2]江南大生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2013年第6期211-217,共7页Science and Technology of Food Industry

基　　金：江苏高校优势学科建设工程资助项目(PAPD);国家创新基金(09C26213203751);江苏省创新基金(BC2009291);新世纪优秀人才支持计划(NCET-10-0453);国家高技术研究发展计划(863计划;2012AA021303)

摘　　要：泡沫蛋白质是啤酒泡沫的骨架,其含量和性质很大程度上决定了啤酒泡沫的质量。蛋白质Z和脂转移蛋白（LTP）是啤酒泡沫蛋白质中的关键组分,实验究考察了啤酒酿造过程中泡沫蛋白质的变化过程。结果显示：在糖化过程中,分子量为53ku及20~40ku的蛋白质被分解,蛋白质Z及LTP的含量没有太大变化;麦汁煮沸过程中蛋白质含量逐渐减少,蛋白质Z、LTP1和LTP2分别减少了11%、32%及26%;主酵过程中,蛋白质Z、LTP1和LTP2的降幅较大,分别为12%、59%和31%;后酵过程中,蛋白质Z和LTP1的含量基本不变,LTP2的含量逐渐降低,到后酵结束,LTP2的降低幅度达22%。Foam proteins are the backbone of beer foam, and its quality was influenced greatly by the foam protein content and quality. The protein Z and LTP are key components,and the change of beer foam proteins during the beer brewing process were investigated in this study. The result showed that proteins with molecular weight of 53ku and 20N40ku were degraded during the mashing process,but the protein Z and LTP content were not greatly changed. The protein content was decreased gradually during the wort boiling process,and the content of protein Z, LTP1 and LTP2 were decreased by 11%, 32% and 26%, respectively. During the main fermentation,the content of protein Z, LTP1 and LTP2 were reduced by 12%,59% and 31%,respectively. In contrast,the protein Z and LTP1 remained stable in the post fermentation,while LTP2 content was decreased by 22% at the end of the fermentation.

关 键 词：泡沫蛋白质 蛋白质Z LTP 啤酒 

分 类 号：TS264.21[轻工技术与工程—发酵工程]