麦芽蛋白与多酚相关指标对麦汁敏感蛋白和敏感多酚含量的影响

Effects of malt's protein and polyphenol indexes on contents of sensitive protein and sensitive polyphenol in wort

测定30个不同麦芽样品的总氮、可溶性氮、库值、总酚含量以及对应麦汁敏感蛋白及敏感多酚含量,并对结果进行相关性分析发现,麦汁敏感蛋白含量与麦芽可溶性氮呈显著正相关(r=0.686,p<0.01),麦汁敏感多酚含量与麦芽总酚呈显著正相关(r=0.646,p<0.01),表明麦芽可溶性氮与总酚指标可初步用于评价麦汁中敏感蛋白与敏感多酚含量;其次,选择麦芽可溶性氮与总酚含量差异较大的加麦Metcalfe与澳麦Gairdner、国麦垦七麦芽,按照不同比例进行搭配并制备麦汁,分析发现搭配前后麦汁敏感蛋白及敏感多酚含量呈线性关系,表明可以有选择的使用不同品种麦芽,按特定比例搭配来控制麦汁中敏感蛋白、敏感多酚含量。本研究为从原料角度预测和控制麦汁和啤酒的胶体稳定性提供了支持。

30 malts were used to analyze their contents of total nitrogen, soluble nitrogen, Kolbach index, total polyphenol,and contents of sensitive protein and sensitive polyphenol of their worts. Moreover, the correlations between sensitive protein,sensitive polyphenol in wort and indexes of malts were determined.The results showed that soluble nitrogen in malt and sensitive protein in wort were significantly positively related （ r = 0.686, p 〈 0.01 ）, and content of total polyphenol in malt and sensitive polyphenol in wort were significantly positively related （ r = 0.646,p 〈 0.0!）.Thus, contents of soluble nitrogen and total polyphenol in malt could preliminary evaluated the contents of sensitive protein and sensitive polyphenol in wort.Furthermore, malts of Metcalfe, Gairdner and Kenqi were blended under different proportions for preparation of wort. The results showed that contents of sensitive protein and sensitive polyphenol of two malts were linear corresponding to the blending proportions.