黑啤中浑浊和泡沫蛋白性质初探  

Preliminary Study on the Properties of Haze-active and Foam Protein in Dark Beer

作　　者：杨红[1] 李赓[1] 陈飞飞[1] 张洁[1] 孔瑞[1] 

机构地区：[1]合肥学院生物与环境工程系,合肥230601

出　　处：《合肥学院学报（自然科学版）》2016年第1期100-104,共5页Journal of Hefei University :Natural Sciences

基　　金：安徽省高校省级优秀青年人才基金重点项目(2013SQRL079ZD);安徽省大学生创新创业训练计划项目(AH201411059043);国家级大学生创新创业训练计划项目(201511059079)基金资助

摘　　要：泡沫是啤酒的重要特征,泡沫蛋白是构成啤酒泡沫的骨架,泡沫蛋白的含量和性质在一定程度上决定了啤酒泡沫的质量。啤酒是一种成分复杂的胶体溶液,其稳定性较弱,啤酒在贮藏中极易产生浑浊沉淀,浑浊蛋白是构成啤酒浑浊的重要成分之一。以黑啤为原料,根据SDS-PAGE原理,按浓缩胶5%,分离胶12%,浓缩电压75V,分离电压120V,分离时间3h,分析啤酒泡沫蛋白和浑浊蛋白的分子量范围。结果表明:啤酒泡沫蛋白的分子量为42.4k Da和14.1 k Da,啤酒浑浊蛋白的分子量分别为47.72k Da、42.08k Da、36.57k Da、32.44k Da、28.02k Da,两者蛋白的分子量之间有一定交集。为进一步分析啤酒中浑浊活性蛋白与泡沫蛋白的相关性提供基础数据。Foam is an important feature of beer. Foam protein is the skeleton of beer foam. The quality of beer was been determined by the content and properties of foam protein in a certain extent. Beer is a kind of colloid solution with complex composition, the stability is weak. The beer is very easy to pro- duce haze and precipitate during the storage. Haze-active protein is one of the important components of beer haze. In this paper, in accordance with the principle of SDS-PAGE, at 5 % of the concentrated gel, separating gel of 12%, concentrated voltage of 75V, separation voltage of 120V, separated for 3h, to analysis the molecular weight range of foam protein and haze-active protein in dark beer. Results show that the molecular weight of beer foam protein were 42.4 kDa and 14.1 kDa, one of the haze-active protein in dark beer were 47.72 kDa,42.08 kDa,36.57 kDa,32.44 kDa and 28.02 kDa. The molecular weight of the two proteins has a certain intersection. It could provided basic data for further analysis of the correlation between the foam protein and the haze-active protein in beer.

关 键 词：黑啤 浑浊蛋白 泡沫蛋白 分子量 

分 类 号：TS2[轻工技术与工程—食品科学与工程]