不同类型硅胶处理对啤酒中混浊活性蛋白和泡沫活性蛋白影响的研究

Study on the Effect of Different Types Silica Gels Treatment on Haze-active Protein and Foam-Active Protein in Beer

以两种水凝胶型硅胶和3种干凝胶型硅胶为研究对象,通过不同水平的硅胶(0、50、300、1000mg/L)处理,做中试试验,比较不同类型硅胶对啤酒中混浊活性蛋白质和泡沫活性蛋白质的影响。试验结果表明,5种硅胶不同水平处理及不同硅胶之间对啤酒中混浊性蛋白存在极显著影响(p<0.01)。其中,干凝胶型硅胶比水凝胶型硅胶能更好地去除啤酒中混浊活性蛋白。在H-16、A-100和X-12使用量较低时,泡沫活性蛋白略有增加;在上述物质使用量高的情况下泡沫活性蛋白降低。在D-300和BG-5处理条件下,泡沫活性蛋白含量降低;除BG-5外,其它4种硅胶处理对泡沫活性蛋白均无显著影响(p<0.05)。用杜肯(Duncan)新复极差法分析中试试验数据,硅胶处理对混浊活性蛋白存在极显著影响(p<0.01),泡沫活性蛋白虽略有下降,但差异不显著。

Silica gel is commonly used in brewing industry as a stabilizer. Studies were conducted on the effect of different types silica gel（two silica hydrogels and three xerogels） treatment on haze-active protein and foam-active protein in beer, and pilot plant experiments were performed as well. The results showed that there were highly significances effects of five kinds of silicas and defferent treatment levels at 99% confidence level. Though silica hydrogels did the same patterns on haze-active protein as silica xerogels did, apparently, silica xerogels took out more haze-active protein than silica hydrogels. Among five silicas （H-16, A-100,X-12, D-300, BG-5）, X-12 was significantly more effective in removing Haze-active Protein than all four other silicas. It was surprising that foam-active protein had a higher value than untreatment after H-16, A-100 and X-12 treatment at low level, high level treatments resulted in a slightly decrease in haze-active protein, however, analysis of variance （ANOVA） showed that there were no significant differences at 95% confidence level with exception of BG-5. Comparatively, silica hydrogels took out less foam-active protein than silica xerogels. The Duncan test for results of pilot plant experiments showed that silica treatment did have a significant effect on haze-active protein at 99% confidence level, and did not have a significant effect on foam-active protein.