| 国内外不同品种啤酒大麦萌发过程中蛋白质的变化 |
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| 引用本文： | 王特,薛永常. 国内外不同品种啤酒大麦萌发过程中蛋白质的变化[J]. 中国食品添加剂, 2011, 0(2) |
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| 作者姓名： | 王特 薛永常 |
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| 作者单位： | 大连工业大学生物工程学院,大连,116034 |
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| 基金项目： | 辽宁省高校创新团队支持计划项目 |
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| 摘 要： | 采用9种国内外啤酒大麦为材料,以考马斯亮蓝G-250方法榆测其萌发过程中清蛋白、球蛋白、醇溶蛋白和谷蛋白含量的动态变化,并进行SDS-PAGE电泳分析.结果表明:大麦萌发过程中,清蛋白含量逐渐升高,平均增加2.116倍;球蛋白含量先升高后降低,萌发后比萌发前略高;醇溶蛋白和谷蛋白的含量逐渐降低,分别平均减少1.983和2.167倍.国内外不同品种啤酒大麦的清蛋白和球蛋白组成基本相同,醇溶蛋白存在显著的差异,谷蛋白也有一定的差别,因此醇溶蛋白可以作为鉴定大麦不同品种和品质的依据之一,谷蛋白也可以作为一种辅助的鉴别依据.
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| 关 键 词： | 大麦 蛋白质 萌发 SDS-聚丙烯酰胺凝胶电泳 |
Studies on protein changes in domestic and imported brewing barleys during germination |
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| WANG Te,XUE Yong-chang. Studies on protein changes in domestic and imported brewing barleys during germination[J]. China Food Additives, 2011, 0(2) |
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| Authors: | WANG Te XUE Yong-chang |
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| Affiliation: | WANG Te,XUE Yong-chang(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034) |
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| Abstract: | Studies on the changes of albumins,globulins,prolamins and glutenins in 9 domestic and imported brewing barleys species was conducted by the method of Coomassie brilliant blue G-250 and SDS-PAGE.The results show that during their germination,the content of albumins increased 2.116 times,the content of globulins increased first and then decreased,finally was slightly higher than before germination;the content of prolamins and glutenins decreased 1.983 and 2.167 times.The composition of albumins and globulins... |
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| Keywords: | barleys protein germination SDS-PAGE |
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