大麦中的重要蛋白质及其对啤酒酿造的影响研究进展  

Proteins in Barley and Their Effects on Beer Brewing:A Review of Recent Research

作　　者：刘憨憨 徐晨 孙明炀 江政辉 吕晨艳[1] LIU Hanhan;XU Chen;SUN Mingyang;JIANG Zhenghui;LÜChenyan(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2023年第23期194-201,共8页Food Science

基　　金：国家自然科学基金面上项目(32272304)。

摘　　要：大麦作为重要的谷类作物,在饲料生产和食品加工中占有重要地位,其中大麦籽粒中所含的蛋白质对啤酒酿造过程及啤酒品质有重要的影响,尤其是啤酒泡沫、啤酒浑浊等。然而,目前对于大麦中起重要作用的蛋白质如大麦醇溶蛋白、热稳定性蛋白(蛋白质Z和脂质转移蛋白)等的研究还较少,结构方面的信息有所欠缺,功能的开发也处于起步阶段。本文主要从大麦中重要的蛋白质出发,对大麦中蛋白质的结构、功能性质和应用进行综述,并概述其在啤酒酿造中的作用及变化,以期拓宽其在生产加工中的应用、为大麦中蛋白质的加工和利用提供理论参考。As an important cereal crop,barley occupies an important position in feed production and food processing.Proteins in barley grains have significant effects on the beer brewing process and beer quality,especially in terms of its foaming capacity and turbidity.However,little research has been conducted on the important proteins in barley such as hordeins and heat-stable proteins(protein Z and lipid transfer proteins).Information on their structure is lacking,and the development of their functions is still in its early stages.This review paper focuses on the structure,functional properties and application of important proteins in barley,and outlines their roles and changes in beer brewing with the aim of providing theoretical references for their processing and utilization.

关 键 词：大麦 醇溶蛋白 蛋白质Z 脂质转移蛋白 

分 类 号：TS262.5[轻工技术与工程—发酵工程]