挤压添加中温α-淀粉酶高粱辅料制备麦汁的蛋白质分析

Analysis of the proteins in wort of beer using extnuded sorghum with added middle-temperatureα-amy lase as adjunct

啤酒中的蛋白质影响着啤酒各个方面的品质,特别是啤酒的泡沫和浑浊.测定蛋白质可以很好地了解啤酒品质的好坏.用SDS-PAGE和隆丁区分对添加中温α-淀粉酶的高粱挤压膨化后作啤酒辅料制得麦汁中的蛋白质和多肽的组成、含量及分子量进行测定.测得麦汁中总氮含量81.4mg/100mL,低分子氮含量57.6mg/100mL,中分子氮含量为10mg/100mL,高分子氮含量为13.8mg/100mL.相应蛋白质及多肽的分子量范围为12~18.4kDa、32~36kDa和38~47kDa.

The proteins in the beer affec all aspects of the beery quality,especially beer foam and turbidity.The determination of protein can study the quality of beer well.The SDS-PAGE and Lundin fraction were employed to detect protein components and content of wort in beer brewing with extruded adjunct of middle temperatureα-amylase-added sorghum.The total nitrogen content was 81.4mg/100 mL,low molecular nitrogen content was 57.6mg/100 mL,intermediate molecular nitrogen content was 10mg/100 mL,and high molecular nitrogen content was 13.8mg/100 mL.The molecular weights range of the corresponding proteins and polypeptides are 12~18.4kDa,32~36kDa and 38~47kDa,respectively.