由多酚、蛋白质引起啤酒非生物混浊的研究  

Discuss Non- biological Turbidness in beer formed by polyphenol, and protein

作　　者：李志华 [1] 陈宁 [1] 仇昌明 [2] 王俊英 [1] LI Zhi-hua~1 ChenNing~1 Qiu chang-ming Wang Jun-ying~2(Tianjin University of Science & Technology~1 300222)(Gujing xuedi brewage co.Ltd,Anhu~2 236017)

机构地区：[1]天津科技大学食品与生物工程学院,300222 [2]安徽古井雪地啤酒有限责任公司,236017

出　　处：《啤酒科技》2004年第5期16-19,共4页Beer Science and Technology

摘　　要：啤酒是一种成分复杂,稳定性不强的胶体溶液,有很多因素会导致啤酒混浊,但啤酒混浊物的主要成分是多酚、蛋白质所引起的.本文主要探讨了多酚、蛋白质由于分子间的亲和性不同而形成啤酒混浊复合物的原理以及由活性蛋白、活性多酚之间相互作用的结合机制;最后还讨论了由多酚和蛋白质形成混浊物的动态无差异曲线图,从而从分子的角度对啤酒混浊物形成机制得到进一步的阐述,并且就如何提高啤酒非生物稳定性提供了解决思路.Beer is a kind of colloide liquor,whose ingredient is complex,stability is not strng,there are many factors which lead to beer turbidness,but the mains ingredients are compound which are made up of polyhenol and protein,The article main discuss the turbidity principle due to molecule affinity produced by polyphenol and protein,mechanism produced by active polyphenol and active protein processed one anoth- er,and at last discuss dynamic no difference graph which formed by polyphenol and protein,thereby explain beer tuibidness formed funn the point of molecule more,and also give some feasibility ideas in terms of how to improve beer non-bilogical.

关 键 词：多酚 蛋白质 啤酒 非生物混浊 混浊复合物 形成机制 

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