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啤酒和泡沫蛋白的氨基酸分析 被引量：2

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摘要 通过对啤酒和啤酒泡沫的氨基酸分布进行检测,发现如下规律:啤酒泡沫1相对啤酒的蛋白组成氨基酸的变化较小;而泡沫2蛋白的氨基酸组成较啤酒和啤酒泡沫1变化较大。啤酒、泡沫1、泡沫2 的相对理论疏水值均为负值,依次递增。就总游离氨基酸相对疏水程度的变化而言,啤酒、泡沫1、泡沫2 的值略呈下降趋势,但均为正值。啤酒泡沫蛋白实际上是包括蛋白质Z、脂转移蛋白、醇溶蛋白残片等在内的复杂蛋白。
作者 甘果 郝俊光 董建军
机构地区 上海市浦东新区食品药品监督所 青岛啤酒科研中心
出处 《食品工业》 北大核心 2005年第6期39-41,共3页 The Food Industry
关键词 啤酒 泡沫蛋白 氨基酸
分类号 TS262.5 [轻工技术与工程—发酵工程] Q517 [生物学—生物化学]
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参考文献8

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共引文献11

同被引文献29

  • 1黄勇.啤酒泡沫与生产控制[J].酿酒科技,2007(7):70-72. 被引量：2
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食品工业
2005年 第6期

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