蛋白酶A作用纯生啤酒泡持性的影响因素  

The Influence Factors of Pure Draft Beer Foam Stability Based on the Effect of Protease A

作　　者：宋健 SONG Jian(Physical and Chemical Inspection Department of Shenyang Food Inspection Institute,Shenyang 110136)

机构地区：[1]沈阳市食品药品检验所理化检验室,沈阳110136

出　　处：《食品工业》2021年第3期46-49,共4页The Food Industry

摘　　要：以纯生啤酒为主要研究对象,试验采用Nibem法、荧光底物法及高效液相色谱法等检测方法,对纯生啤酒存储过程中不同影响条件下泡沫泡持性衰减及蛋白酶A含量与活性的变化进行研究,分析蛋白酶A影响纯生啤酒泡沫保持性的关键因素及其相互作用关系。结果表明:随着强化温度的升高、贮存时间的增加,啤酒蛋白酶A和泡持值均呈下降趋势,蛋白酶A在一定条件下持续影响疏水蛋白含量,从而使啤酒泡持性下降。Pure draft beer was taken as the main research object. The foam decay, the content and activity of protease A in the storage of pure draft beer were detected with the method of Nibem, Fluorescent Substrate and HPLC method. The key factors of protease A that affect the foam retention of draft beer and the interaction relationship between them were analyzed. The results showed that with the increasing of strengthen temperature and storage time, both protease A and foam holding value decreased, and protease A continuously affected the content of hydrophobic protein under certain conditions, leading to the decrease of bubble resistance.

关 键 词：纯生啤酒 泡持性 蛋白酶A 疏水多肽 

分 类 号：TS262.5[轻工技术与工程—发酵工程]