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蛋白质组学技术在鉴定啤酒浑浊蛋白中的初步研究 被引量：1

Preliminary Study of the Identification of Beer Turbidity Causing Proteins by Proteomics Technology
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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.
作者 贾娟 王德良
机构地区 中国食品发酵工业研究院
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
分类号 TS262.5 [轻工技术与工程—发酵工程] TS201.2 [轻工技术与工程—食品科学]
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参考文献10

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共引文献2

同被引文献16

  • 1万自然.大曲培养过程中微生物及酶的变化[J].酿酒科技,2004(4):25-26. 被引量：54
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  • 3涂荣坤,蔡小波,沈才萍,等.有机大曲与普通大曲的差异性研究[J].酿酒科技,2014,(1):1-5.
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  • 7Zhang X H, Zhao J L, Du X W. Barcoded pyrose- quencing analysis of the bacterial community of Daqu for light-flavor Chinese liquor[J]. Lett Appl Microbiol, 2014,58:549-555.
  • 8徐占成,徐姿静,唐清兰.剑南春大曲曲药真菌群落结构的分析[C].中国首届微生物与白酒酿造技术研讨会,山西汾阳,2013:147-152.
  • 9郝纯,刘庆华,杨俊仕,李旭东.宏蛋白质组学：探索环境微生态系统的功能[J].应用与环境生物学报,2008,14(2):270-275. 被引量：11
  • 10刘洪伟.茅台酒酒曲中5株真菌的分离、纯化、鉴定初报[J].酿酒,2009,36(6):35-37. 被引量：2

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酿酒
2011年 第5期

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