啤酒组分与泡沫稳定性的相关性研究  

Effect of beer components on beer foam stability

作　　者：陈熙[1,2] 王金晶[1,2] 杨晗[1,2] 李崎[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]江南大学酿酒科学与工程研究室,江苏无锡214122

出　　处：《食品与发酵工业》2014年第7期29-33,共5页Food and Fermentation Industries

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);江苏省第四期"333高层次人才培养工程"(BRA2012048);教育部新世纪人才支持计划项目资助(No.NCET-10-0453);国家高技术研究发展计划(863计划;No.2012AA021303和No.2013AA102106-03);国家自然科学基金(No.31271919和No.31301539);国家重点基础研究发展计划(973计划;No.2010CB735706)

摘　　要：选取26种国内外市售啤酒为研究对象,分别利用国标法、考马斯亮蓝法和美国酿造化学家协会分析法(ASBC法)检测了啤酒泡持性、总蛋白、总糖、总多酚、粘度、pH及酒精度。结果显示:总糖、总多酚、总蛋白和黏度对啤酒泡持性的相关度较高,而pH和酒精度对泡持性影响不大。A total 26 kinds of commercial beer were chosen as models to investigate the effect of beer components on beer foam retention. The foam stability, total protein content, total saeeharide content, total polyphenol content, viscosity, pH and alcohol were determined by the national standard, high performance liquid chromatography （HPLC） method, Bradford method and ASBC method. The results showed that total saccharide, total polyphenol,to- tal protein content and viscosity had higher correlations with beer foam stability while pH and alcohol had lower corre- lations.

关 键 词：啤酒泡沫 泡持性 总糖 总蛋白 总多酚 

分 类 号：TS262.5[轻工技术与工程—发酵工程]