期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

饮料浑浊活性蛋白研究进展 被引量：3

Advances on Research of Haze-active Proteins in Beverage
下载PDF
导出
摘要 浑浊活性蛋白易与多酚发生相互作用,并引起饮料浑浊和沉淀。文章对饮料浑浊活性蛋白的性质、分离以及检测方法进行了综述,同时还对饮料浑浊活性蛋白的控制技术进行了分析,并对今后的研究重点进行了展望。 Haze-active proteins （HAPs） were pronephenols and cause formation of haze and precipitation in beverage. Recent progresses in characteristics, preparation and determination of HAPs were reviewed. Controlling techniques of haze stimulated by HAPs were discussed, and new aim for HAPs study was also prospected in this paper.
作者 董占波 陆建良 孙庆磊 董俊杰 梁月荣
机构地区 浙江大学茶叶研究所
出处 《食品与发酵工业》 CAS CSCD 北大核心 2009年第5期136-139,共4页 Food and Fermentation Industries
基金 杭州市农业发展基金扶持项目(N20070341)
关键词 浑浊活性蛋白 氨基酸组成 等电点 饮料 haze-active proteins, amino acid residue composition, isoelectric point, beverage
分类号 TS275 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献23

  • 1Phoenix C, Ramey M,Bruce B. Media kit 2008: Bever age innovation[M].Kingsmead Square UK:Zenith International Publishing Ltd,, 2007. 1--10.
  • 2Asano K, Shinagawa K, Hashimoto N. Characterization of haze-forming proteins of beer and their roles in chill haze formation [J].J Am Soc Brew Chemi, 1982, 40 (4): 147--154.
  • 3Hagerman AE, Butler LG. The specificity of proanthocyanidin protein interactions [J].J Biol Chem, 1981, 256(9): 4 444--4 497.
  • 4Siebert KJ, Carrasco A, Lynn PY. Formation of protein polyphenol haze in beverages [J]. J Agric Food Chem, 1996, 44:1 997--2 005.
  • 5Siebert K J, Lynn PY. Comparison of polyphenol interactions with polyvinyl polypyrrolidone and haze-active protein [J]. J Am Soc Brew Chem, 1998, 56(1): 24-- 31.
  • 6Ferreira RB, Picarra-Pereira MA, Monteiro S, et al. The wine proteins [J]. Trends Food Sci Tech, 2002, 12: 230--239.
  • 7Wroblewski K, Muhandiram R, Chakrabartty A,et al. The molecular interaction of human salivary histatins with polyphenolie compounds[J]. Eur J Biochem, 2001, 268:4 384--4 397.
  • 8Wu LC, Lu YW. Electrophoretic method for the identification of a haze-active protein in grape seeds [J]. J Agric Food Chem, 2004, 52:3 130--3 135.
  • 9Robinson L, Sheehan M, Stuart M,et al. The influence of malt quality on the colloidal stability of beer[C]. In "Proceedings of the 10th Australian Barley Technical Symposium", Canberra ACT Australia, 2001. 210- 212.
  • 10Evans E, Sheehan M, Robinson L,et al. The influence of protein composition on beer haze and foam stability [C].In "Proceedings of the 10th Australian Barley Technical Symposium", Canberra ACT Australia, 2001.16--20.

二级参考文献16

共引文献27

同被引文献38

  • 1中华人民共和国卫生部.GB4789.15-2010食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2010.
  • 2张兰威,梁金钟,刘井权,等.发酵食品工艺学[M].北京:中国轻工业出版社,2011:228-2229.
  • 3Asano K, Shinagawa K, Hashimoto N. Characterization of haze forming proteins of beer and their roles in chili haze formation. [J] J Am Soc Brew Chemi, 1982, 40(4): 147-154. in beer.
  • 4Asano, K. ,and Hashimoto, N. Isolation and characterization of foaming proteins in beer. J. Amer. Soc. Brew. Chem. 38: 129-137,1980.
  • 5Mills, E. N. C., Kauffman, J. A., Morgan, M. R. A., Field, J. M., Hejgard, J., Proudlove, M. O., and Onishi, A. Immunological study of hydrophobic polypeptides J. Agrie. Food Chem. 46:4475-4483,1998.
  • 6Waters E J, Wallace W, Williams PJ. Heat haze characteristics of fraetionated wine protein. [J] Am J Enol Vitie, 1991, 42(2): 123-127.
  • 7Karl J. Siebert, J.Agric. Food Chem. Nature of polyphenol-protein interactions[J]. 1996, 441.
  • 8Chapon, L. Nephelometry as a method for studing the relations between polyphenols and proteins[J]. J. Inst. Brew. 1996, 99:49-961.
  • 9MollinPollock,啤酒科学,V01.3(1987),PP.1—327.
  • 10K.J. Siebert, Haze in beverages. In Advances in Food and Nutrition Research 57:53-86, 2009.

引证文献3

二级引证文献6

食品与发酵工业
2009年 第5期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部