摘要
通过研究考马斯亮蓝G-250染液与蛋白质的结合反应,确定最佳反应条件:反应时间10 min,反应温度恒定室温,pH值在3～7范围内。在该条件下,制作标准曲线测定啤酒样品泡沫蛋白含量。结果表明,蛋白质浓度在20～125μg/mL时与吸光值有良好的线性关系(R2=0.9964),检出限1.0656μg/mL,该方法重复性良好(RSD值小于5%),测得的啤酒泡沫蛋白含量与其泡持值有显著相关性,且方法简单、快捷。
The binding of dye Coomassie Blue G250 to protein was studied. The optimum binding conditions were as follows： reaction time was 10 min, reaction temperature was constant room temperature, and pH value was 3 to 7. Under these conditions, calibration curve was made for the measurement of bubble protein content in beer samples. The results showed that there was a good linearity relation between the absorbency and the content of standard proteins in the range of 20-125 μg/mL, the detection limit was 1.0656 μg/mL, beer samples had good repeatability （RSD value was less than 5 %）, and the content of beer foam protein was significantly related with the bubble holding values. Such method was simple and fast in practice.
出处
《酿酒科技》
北大核心
2013年第5期69-72,共4页
Liquor-Making Science & Technology
关键词
啤酒泡沫蛋白
考马斯亮蓝法
蛋白含量
beer foam protein
Coomassie Brilliant Blue Method
protein content
