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

李天宇; 董建军; 余俊红; 陆健; 刘佳; 胡淑敏; 黄树丽; 黄淑霞; 尹花; 孙军勇

doi:10.13386/j.issn1002-0306.2014.05.073

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

李天宇^1,2,3,4,
董建军^2,4,
余俊红²,
陆健^1,3,4,
刘佳²,
胡淑敏²,
黄树丽²,
黄淑霞²,
尹花²,
孙军勇^1,3,4

1. 江南大学粮食发酵工艺与技术国家工程实验室
2. 青岛啤酒有限公司啤酒生物发酵工程国家重点实验室
3. 江南大学工业生物技术教育部重点实验室
4. 江南大学生物工程学院

基金项目:

国家高技术研究发展(863)计划(2013AA102109)；国家973项目(2012CB723707)；江苏高校优势学科建设工程资助项目；

详细信息

作者简介:
李天宇 (1988-) , 男, 在读硕士研究生, 研究方向:酿酒科学与工程。;

中图分类号: TS262.5
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- 文章访问数: 99
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出版历程
- 收稿日期: 2013-07-25

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

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University
State Key Laboratory of Biological Fermentation Engineering of Beer, Technical Center of Tsingtao Brewery Co.Ltd.
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
School of Biotechnology, Jiangnan University

摘要

摘要: 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。
- 敏感蛋白 /
- 敏感多酚 /
- 麦芽搭配 /
- 啤酒 /
- 胶体稳定性
Abstract: 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 < 0.01) . 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.
- sensitive protein /
- sensitive polyphenol /
- blending /
- beer /
- colloidal stability

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参考文献(20)

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