啤酒酿造过程中脂转移蛋白糖基化形式的检出

Detection of the Glycosylation Forms of LTPl in Beer Brewing

利用MAIDI TOF生物质谱检测出了啤酒中LTP的糖基化形式,肯定了啤酒中糖蛋白的存在。LTP糖基化形式存在于从麦芽到啤酒泡沫的整个啤酒酿造过程。酿造过程中蛋白质糖基化的发生增加了蛋白的亲水性,从侧面解释了LTP等强疏水性蛋白稳定存在于啤酒中的原因。

The glycosylation forms of LTP1 （Lipid transfer protein 1 ） were detected by MALDI TOF MS （mass spectrometric detection） which proved glycoprotein existence in beer and such forms presented in the whole beer brewing process. Glycosylation forms could enhance the hydrophilicity of beer foam proteins, which explained the nature of stable existence ofhydrophobic proteins such as LTP1 in beer. （Tran. by YUE Yang）