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酶法提高白葡萄酒质量稳定性的研究 总被引:1,自引:0,他引:1
利用木瓜蛋白酶水解白葡萄酒中非稳定蛋白,通过大量试验,确定了酶反应最佳条件为:加酶量为0.6%(w/v),酶反应pH6.5,在45℃反应38h。此条件下,白葡萄酒中的蛋白含量降低为0.31g/L,氨基酸含量升高至6.7mg/L。 相似文献
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利用木瓜蛋白酶水解白葡萄酒中非稳定蛋白,确定酶反应最佳条件为:在pH 6.5,45 ℃条件下,加木瓜蛋白酶0.6g/mL反应38 h,可有效取出白葡萄酒中非稳定蛋白至0.31 g/L,氨基酸含量升高至6.7 mg/L,显著提高白葡萄酒稳定性. 相似文献
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壳聚糖包埋皂土树脂提高白葡萄酒蛋白质稳定性 总被引:3,自引:0,他引:3
以壳聚糖和皂土为原料,制备了可回收的壳聚糖包埋皂土树脂,并研究了该树脂对白葡萄酒中蛋白质稳定性的影响.结果表明,该树脂在酒精-水混合体系中稳定,可用于白葡萄酒的澄清与稳定.当树脂使用量为1.00g/100mL酒样,温度15.0℃,间隔振荡36h时,葡萄酒稳定.树脂可重复使用3次,再生后仍能提高白葡萄酒的蛋白质稳定性.白葡萄酒经该树脂处理后,蛋白质含量降低约34%,总酚含量降低约30%,而对总糖、还原糖、酒精度和pH值没有显著性的影响.该实验为壳聚糖包埋皂土树脂应用于提高白葡萄酒的蛋白质稳定性提供了参考. 相似文献
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白葡萄酒中蛋白质含量的测定—考马斯亮蓝G—250法 总被引:4,自引:0,他引:4
蛋白质以及它的化合物是葡萄酒中的重要成份之一,在酒中它和多肽类参与了产品感观特性和物理特性的构成,但白葡萄酒中过多的蛋白质,会引起葡萄酒的混浊和沉淀。因此在研究和解决葡萄酒的蛋白稳定性问题时,蛋白质的定量测定是很重要的方面。而目前多测定粗蛋白含量,即... 相似文献
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病程相关蛋白广泛存在于高等植物中,可以被多种微生物病原菌诱导产生,是植物抗病物质,具有重要应用前景。以莜麦种子为原料,经丙酮脱脂、硫酸铵盐析、DEAE离子交换以及Superdex-200层析等方法,获得一种具有几丁质酶活性的病程相关蛋白,其在酸性条件下稳定存在,最适pH为5.0,最适反应温度为45℃,当温度高于65℃时活性丧失80%。蛋白分子量经测定为23.7ku,为单体蛋白。该蛋白可以抑制白腐菌、毛壳菌的生长,其最低抑制浓度为30μg/mL;但对红曲霉没有效果。 相似文献
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病程相关蛋白广泛存在于高等植物中,可以被多种微生物病原菌诱导产生,是植物抗病物质,具有重要应用前景。以莜麦种子为原料,经丙酮脱脂、硫酸铵盐析、DEAE离子交换以及Superdex-200层析等方法,获得一种具有几丁质酶活性的病程相关蛋白,其在酸性条件下稳定存在,最适pH为5.0,最适反应温度为45℃,当温度高于65℃时活性丧失80%。蛋白分子量经测定为23.7ku,为单体蛋白。该蛋白可以抑制白腐菌、毛壳菌的生长,其最低抑制浓度为30μg/mL;但对红曲霉没有效果。 相似文献
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白葡萄酒中酚类物质和PVPP处理的研究赵光鳌,翁幼敏(无锡轻工业学院)白葡萄酒不稳定的因素是多方面的,除蛋白质、酒石酸等常见的沉淀外,多酚物质的氧化是一个重要的因素,白葡萄酒中多酚物质经氧化、聚合反应而成大分子,结果使白葡萄酒颜色加深,多酚聚合物本身... 相似文献
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利用电子自旋共振(ESR)技术对不同品种的干白葡萄酒抗氧化特性进行研究,并分析干白葡萄酒总酚含量与清除DPPH自由基能力的相关性。结果表明,选择ESR测定条件为:干白葡萄酒稀释倍数为30倍,反应时间10min;运用Origin 8.0绘图和数据分析软件对电子自旋共振波谱图进行积分,得到不同品种干白葡萄酒对DPPH自由基的清除率,用Folin-ciocalteus比色法测定总酚含量,长相思葡萄酒清除自由基的能力最强可达到68%,其总酚含量为311mg/L;清除DPPH自由基的能力与总酚含量呈正相关。 相似文献
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This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS); and 3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/ conventional vs conventional baking had minor effects on the quality of EWP replacement cakes. 相似文献
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白葡萄酒成为酒店餐饮文化中较为常见的饮品。可因为中英文之间的不同,酒店餐饮领域工作人员在服务消费者时,容易将一些对白葡萄酒英文专业词汇产生错误理解带给消费者,从而产生不必要的误会。因此,本文对酒店餐饮文化中白葡萄酒英文专业词汇的理解进行研究,明确要求从事酒店餐饮行业人员不仅要有一定英文基础,更需要充分了解白葡萄酒的文化内涵、历史源头,理解白葡萄酒专业英文词汇,包括白葡萄酒专业英译、干白的准确理解以及葡萄酒烈度的表达等,从而精准理解消费者想要获得的酒饮,进一步提升该酒店服务质量,推动国内餐饮行业的蓬勃发展。 相似文献
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Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins 总被引:2,自引:0,他引:2
ABSTRACT: Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein–EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly ( P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest ( P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar ( P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly ( P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/105 g), and higher elastic modulus (G'), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein. 相似文献