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不同品种大麦热稳定蛋白——蛋白质Z与LTP蛋白耐热温度的研究 被引量：3

Heat Resistance of Heat-stable Protein——Protein Z and LTP in Different Barley
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摘要 大麦中的热稳定蛋白对麦芽以及成品啤酒的质量有着重要的作用和影响。实验利用考马斯亮蓝法(Bradford法)和SDS-PAGE电泳技术对大麦中的热稳定蛋白的耐热性进行了研究,结果发现,4种大麦的热稳定蛋白在115℃时组分含量明显下降,其蛋白质Z近乎消失,LTP含量小幅下降。该研究为热稳定蛋白特性的研究提供了可靠参数,为热稳定蛋白在啤酒生产中的应用提供了参考。 Heat-stable proteins of barley are essential for the quality of malt and beer. This paper introduces the investigation on the heat resistance attribute of barley under different temperature treatments was investigated by Bradford and SDS-PAGE methods. The results showed that the content of heat-stable proteins of different barley varieties decreased dramatically at 115~C and protein Z almost disappeared, whereas the stable structure of LTP presented limited decrease. This paper provided reliable parameters for future studies on heat-stable protein characteristics and references for the application of heat-stable protein in beer production.
作者 陈霞 石维忱 赵淑娟 姜晓雷 李明达 赵睿 赵长新
机构地区 大连工业大学生物工程学院 中国发酵工业协会 烟台南山学院
出处 《食品与发酵工业》 CAS CSCD 北大核心 2010年第5期32-35,共4页 Food and Fermentation Industries
基金 国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)
关键词 大麦 热稳定蛋白 耐热温度 barley, heat-stable proteins, heat resistance
分类号 TS262.5 [轻工技术与工程—发酵工程]
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参考文献10

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二级参考文献48

  • 1吴晓亮,辛萍萍,张志娥,陈晓玲,陶澜,卢新雄.水稻种子室温贮藏最适含水量及其热稳定蛋白的研究[J].中国农业科学,2006,39(11):2214-2219. 被引量：27
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共引文献23

同被引文献34

  • 1韩秀峰,贠建民,曾朝珍,韩丽.制麦工艺中添加剂的筛选研究[J].食品与机械,2008,24(2):134-136. 被引量：2
  • 2吴晓亮,辛萍萍,张志娥,陈晓玲,陶澜,卢新雄.水稻种子室温贮藏最适含水量及其热稳定蛋白的研究[J].中国农业科学,2006,39(11):2214-2219. 被引量：27
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引证文献3

二级引证文献8

食品与发酵工业
2010年 第5期

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