啤酒种类对蛋白质冷雾成分及硅胶选择性吸附蛋白质的影响

<正> 来自麦芽、固体辅料和酒花的蛋白质与多酚,在包装啤酒中会产生相互反应,形成胶体冷雾,而其形成速度会决定产品的货架期。长期以来,硅胶被业界应用于选择性地吸附正在形成中的冷雾或敏感型蛋白质,以延长啤酒的保质期。本文延续了硅胶孔结构和酿造辅料影响陈贮啤酒中蛋白质吸附选择性的

The influence of beer type on haze protein composition and selective protein adsorption by silica gel

This study is a continuation of work that identified the effect of silica pore structure and brewing adjuncts on selective protein adsorption from lager beers. It has now been extended to compare the ammo acid composition of protein isolated from all malt and rice adjunct lagers to that adsorbed by two silica xerogels of different pore sizes.