啤酒高分子蛋白检测方法的评估及应用  

Evaluation and application of the detection method for high molecular protein in beer

作　　者：张彦青[1,2,3] 李惠萍[2] 涂京霞[2] 房慧婧[2] 李琳[1] ZHANG Yanqing LI Huiping TU Jingxia FANG Huijing LI Lin(College of Light Industry and Food Science, South China University, of Technology, Guangzhou 510640, China Guangzhou Zhujiang Brewery Co., Ltd., Guangzhou 510308, China China National Research Institute of Food and Fermentation Industries, Beijing 100027, China)

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州珠江啤酒股份有限公司,广东广州510308 [3]中国食品发酵工业研究院,北京100027

出　　处：《中国酿造》2016年第11期172-175,共4页China Brewing

基　　金：广州市海珠区科技计划项目(2013-ZD-01)

摘　　要：通过对考马斯亮蓝法检测啤酒高分子蛋白含量的操作方法进行优化,提升其方法的重复性和稳定性,优化后该方法的重复性和稳定性相对标准偏差(RSD)分别为3.68%和3.92%。同时,对该方法检测的高分子蛋白含量与啤酒泡持性进行了相关性分析。结果表明,巴氏杀菌啤酒泡持值与高分子蛋白含量的Pearson相关系数为0.923(P<0.01);纯生啤酒在贮存3 d、1个月、2个月和4个月的泡持值和其高分子蛋白含量的Pearson相关系数分别为0.700(P<0.01)、0.739(P<0.01)、0.899(P<0.01)和0.883(P<0.01)。表明该方法不仅能用于啤酒高分子蛋白含量的检测,还能用于巴氏杀菌啤酒和纯生啤酒泡持性的监控。Coomassie brilliant blue method for detection of high molecular protein content in beer was optimized to improve the repeatability and stability of the method. The relative standard deviation （RSD） of repeatability and stability of the optimized method were 3.68% and 3.92%, respectively. At the same time, the correlation between the high molecular protein content detected by the method and beer foam stability was analyzed. The results showed that the Pearson correlation coefficient between pasteurized beer foam stability value and high molecular protein content was 0.923 （P〈 0.01）. The Pearson correlation coefficient between draft beer foam stability value and high molecular protein content in storage for 3 d, 1 months, 2 months and 4 months were 0.700 （P〈0.01）, 0.739 （P〈0.01）, 0.899 （P〈0.01） and 0.883 （P〈0.01）, respectively. It was found that the method could not only be used to detect high molecular protein content in beer, but also could be used to monitor the foam stability of pasteurized beer and draft beer.

关 键 词：啤酒 高分子蛋白 泡持性 考马斯亮蓝法 

分 类 号：TS261.2[轻工技术与工程—发酵工程]