| 啤酒泡沫蛋白的研究进展 |
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| 引用本文： | 张吉磊,郑飞云,李崎. 啤酒泡沫蛋白的研究进展[J]. 食品工业科技, 2010, 0(5) |
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| 作者姓名： | 张吉磊 郑飞云 李崎 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,江苏,无锡214122 |
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| 基金项目： | 国家“十一五”支撑重点项目资助课题(2008BAI63B06); 国家高技术研究发展计划(863计划)(2006AA); 长江学者和创新团队发展计划项目(IRT0532); 国家“十一五”重大科技支撑专项(2007BAK36B01) |
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| 摘 要： | 啤酒泡沫蛋白对泡沫的稳定性具有决定性的作用。本文从评估啤酒泡沫的方法、检测啤酒泡沫蛋白的新技术、与泡沫有关的蛋白、啤酒泡沫出现的问题、泡沫稳定剂五个方面介绍了啤酒泡沫的研究进展。
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| 关 键 词： | 啤酒泡沫 检测技术 泡沫蛋白 研究进展 |
Research progress of beer foam protein |
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| ZHANG Ji-lei,ZHENG Fei-yun,LI Qi. Research progress of beer foam protein[J]. Science and Technology of Food Industry, 2010, 0(5) |
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| Authors: | ZHANG Ji-lei ZHENG Fei-yun LI Qi |
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| Affiliation: | ZHANG Ji-lei,ZHENG Fei-yun,LI Qi(The Key Laboratory of Industrial Biotecnology,Ministry of Education,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The beer foam stability was effected greatly by foam proteins. It was introduced about the development of beer foam protein in the article,including evaluation method of beer foam,new technology of beer foam protein analysis,bubble-related protein,problems of beer foam,foam stabilizer. |
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| Keywords: | beer foam analysis technology foam proteins research progress |
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