脯氨酸内切酶对小麦啤酒中蛋白质分布的影响  

Effects of Proline Endonuclease on Protein Distribution in Wheat Beer

作　　者：张杰 王家林 付丽平 付文静 ZHANG Jie;WANG Jialin;FU Liping;FU Wenjing(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao,Shandong 266042,China)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266042

出　　处：《酿酒科技》2018年第2期34-38,共5页Liquor-Making Science & Technology

基　　金：国家十二五科技支撑计划项目(2011BAD17B04)

摘　　要：小麦啤酒因能给人以独特的味觉感受,故受到广大消费者的喜爱。但小麦啤酒的蛋白质含量较高,其含有脯氨酸的敏感蛋白质易与敏感多酚结合形成浑浊聚合物。本实验将脯氨酸内切酶以不同的酶活梯度添加到小麦啤酒生产过程的不同阶段,研究其对小麦啤酒非生物稳定性及泡沫稳定性的影响。研究表明,在发酵前添加42 U/mL的脯氨酸内切酶可显著降低小麦啤酒的非生物浑浊,且不影响发酵整体性能及泡沫稳定性。Wheat beer is quite popular among consumers because of its special taste and aroma.Due to the high protein content in wheat beer,the non-biological stability of wheat beer is very poor.In this study,proline endonuclease of different enzyme activity gradients were added in different production stages of wheat beer,and the effects of proline endonuclease on non-biological stability and foam stability of wheat beer were investigated.The results suggested that adding 42 U/mL proline endonuclease before the fermentation could significantly reduce non-biological precipitate in wheat beer without any adverse effects on foam stability and fermentation performance.

关 键 词：脯氨酸内切酶 小麦啤酒 非生物浑浊 泡沫稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]