摘要
麦汁中蛋白质的含量和分布在一定程度上决定了成品啤酒的蛋白质含量和分布。采用隆丁区分法和凝胶电泳技术分析挤压添加耐高温α-淀粉酶高粱辅料麦汁的蛋白质组分,预测啤酒蛋白质组分。测得麦汁中高相对分子质量含氮物质、中相对分子质量含氮物质和低相对分子质量含氮物质含量分别为16、14.6和52.5 mg/100 mL,相对分子质量主要集中在12-15、和36-42 k Da等3个区间。
The content and distribution of worf protein represent these characters in beer product to a certain extent. By Lundin fraction and SDS-PAGE, the protein components of wort in brewing with the extruded adjunct of medium temperature alpha-amylase-added maind of with sorghum were analyzed to predict the protein components of beer. The results showed that content of ranging in relative molecular weight of 12-15,30-34 and 36-42 k Da were 16,14.6 and 52.5 mg / 100 mL,respectively.
出处
《湖北农业科学》
2015年第12期3003-3005,共3页
Hubei Agricultural Sciences
基金
山东省科技发展计划项目(2012GSF12019)
