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| 啤酒中浑浊敏感蛋白的分离与鉴定 | |
| 引用本文： | 王建,王德良,张丽叶,贾娟. 啤酒中浑浊敏感蛋白的分离与鉴定[J]. 酿酒, 2007, 34(2): 106-108 |
| 作者姓名： | 王建 王德良 张丽叶 贾娟 |
| 作者单位： | 1. 北京化工大学生命科学与技术学院,北京,100029 2. 中国食品发酵工业研究院,北京,100027 3. 新疆农业大学食品科学学院,乌鲁木齐,830054 |
| 摘 要： | 啤酒非生物稳定性是影响啤酒质量的重要指标之一,非生物浑浊主要是啤酒中的浑浊蛋白质与多酚结合体组成的,浑浊敏感蛋白质主要来自大麦醇溶蛋白,是一种富含脯氨酸的蛋白质.主要阐述了浑浊敏感蛋白质的分离,以及利用蛋白免疫印迹法(Immunobloting)鉴定啤酒中的浑浊敏感蛋白质,此外还研究了硅胶对啤酒的浑浊蛋白质的影响. |
| 关 键 词： | 浑浊敏感蛋白质 硅胶吸附蛋白质 免疫印迹 啤酒质量 浑浊敏感蛋白 分离与鉴定 Beer Protein Identification 硅胶 研究 免疫印迹法 利用 阐述 富含脯氨酸 大麦醇溶蛋白 体组成 结合 多酚 蛋白质 非生物浑浊 指标 影响 |
| 文章编号： | 1002-8110（2007）02-0106-03 |
| 收稿时间： | 2007-01-25 |
| 修稿时间： | 2007-01-25 |
Isolation and Identification of Haze-Active Protein in Beer |
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| WANG Jian,WANG De-liang,ZHANG Li-ye,JIA Juan. Isolation and Identification of Haze-Active Protein in Beer[J]. Liquor Making, 2007, 34(2): 106-108 | |
| Authors: | WANG Jian WANG De-liang ZHANG Li-ye JIA Juan |
| Affiliation: | 1 .College of Life Science and Technology,Beijing university of Chemical Technology, Beijing,100029,China;2.China National Institute of Food and Fermentation Industries, Beijing, 100027,China; 3.College of Food Science, Xinjiang Agriculture University, Urumqi, 830052, China |
| Abstract: | Non -biology stability of beer is one of the crucial indexes which have impact on the quality of beer. Primarily, non-biology haze is composed of the complex of haze protein and polyphenol. Haze-active protein derives from horderu protein, which is affluent with proline. This article specialized in the separation of haze-active protein, as well as identifying haze-active protein in beer by the utilization of immunobioting. Besides, it also has studied the influence of beer haze -active protein by silica gel. |
| Keywords: | Haze-active protein Silica eluent protein Immunobloting |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |