摘要
采用硫酸提取及硫酸铵分级沉淀法对八种国内外麦芽的抗酵母蛋白进行了含量分析,得出国产Danpi-2的抗酵母粗蛋白含量最高,达到338μg/g麦芽;同时对抗酵母蛋白的性质进行了分析,得出分子量为10kDa左右的抗酵母粗蛋白能抵抗100℃的高温,把抗酵母粗蛋白加入到发酵液中,酵母数量大量减少,酵母对葡萄糖的利用下降,pH下降缓慢,当粗蛋白含量达到32μg/mL时,酵母生长抑制率达到了50%。
Out of the eight malt types tested,Danpi-2 barley showed the highest concentration of toxic crude protein with 338μg/g of crude protein,which extracted from malt by sulphuric acid and fractionated by ammonium sulphate precipitation. The character analysis of anti-yeast protein also showed that 10kDa protein tolered temperature as high as 100℃. Adding anti-yeast crude protein into fermentation liquor,the yeast amount decreased remarkably,utilization of glucose decreased and pH decreased slowly. When the concentration of proteins was increased to 32μg/mL,the inhibition ratio also went up by 50%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期112-114,117,共4页
Science and Technology of Food Industry
基金
国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)
关键词
大麦麦芽
抗酵母蛋白
性质分析
barley malt
anti-yeast protein
character analysis
