不同添加物对大麦发芽过程中热稳定蛋白含量的影响  

Effects of different additives on heat-stable proteins content in malting process

作　　者：赵旭乐 管斌[1,2] 孔青[1] 董建军 尹花 侯松珍 余俊红 杨梅 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]青岛啤酒股份有限公司,山东青岛266061

出　　处：《中国酿造》2016年第10期144-148,共5页China Brewing

基　　金：山东省自然科学基金资助项目(ZR2010CM050);啤酒生物发酵工程国家重点实验室开放课题(K2012002);青岛市公共领域科技支撑计划项目(11-2-3-63-nsh)

摘　　要：为了解发芽过程中热稳定蛋白动态变化趋势,以澳麦为原料,模拟工业制麦条件,系统分析了麦芽制备过程中热稳定蛋白分布变化。通过在浸麦最后一天添加Mg^(2+)、K^+、赤霉素(GA3)调节蛋白酶酶活及分解。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)电泳和考马斯亮蓝法(Bradford法),研究添加金属离子及赤霉素后热稳定蛋白分布及含量。结果表明,麦芽中热稳定蛋白分子质量主要分布在约40 ku和10 ku两个区域。经制麦后,40 ku分子质量蛋白质含量增加,10 ku附近蛋白质含量变化不明显。Mg^(2+)和赤霉素添加降低了热稳定蛋白含量,K^+有利于热稳定蛋白含量增加。In order to know the dynamic changes of heat-stable proteins during malting process, the heat-stable proteins were studied under simulated condition in industry. The protease activity and protein degradation were regulated by adding Mg2＋, K＋ and gibberelin （GA3） at the last day of malt steeping. The metal ions and GA3 addition on heat-stable protein distribution and contents was studied by SDS-PAGE and Coomassie brilliant blue staining （Bradford） method. Results showed that the heat-stable proteins in malt were mainly distributed in the molecular mass of 40 ku and 10 ku. The content of proteins with molecular mass of 40 ku was significantly increased, while the contents of proteins with molecular mass of 10 ku was not obviously changed after germination. The heat-stable proteins contents were decreased by adding Mg2＋ and GA3, while they were increased by adding K＋.

关 键 词：热稳定蛋白 制麦添加物 赤霉素 

分 类 号：TS262.5[轻工技术与工程—发酵工程]