摘要
啤酒中包含多种大麦蛋白,制麦和酿造过程中受到化学方式或酶的修饰,影响最终的啤酒浑浊稳定性。从啤酒中分离出的浑浊活性蛋白主要来自大麦储藏蛋白或大麦醇溶蛋白(Hordeum vulgare L.),这些蛋白有富含脯氨酸,由许多不同分子量的片段组成。尽管对啤酒浑浊的研究时间较长,但是对于其特性方面的有待进一步确认。
there are varieties of barley proteins in beer,modified by chemical or enzymatic process during malting and brewing which affect the stability of beer.Turbidity causing proteins isolated from beer are mainly storage proteins or gliadin from barley(Hordeum vulgare L.).These proteins are proline rich,composed of many different molecular weight fragments.Although the history of turbidity study is comparatively long,the characteristics of turbidity need to be further confirmed.
出处
《酿酒》
CAS
2011年第5期27-30,共4页
Liquor Making
关键词
蛋白质组学
鉴定
啤酒浑浊蛋白
proteomics
identification
turbidity causing protein