摘要
啤酒泡沫是消费者在接受啤酒时首先考虑的因素之一,也是啤酒的一项重要的感观指标。泡沫活性蛋白质是啤酒泡沫中最重要的组成部分,其中Z4蛋白质约占啤酒泡沫蛋白质Z的70%。主要研究了Z4蛋白质的提取条件,确定了Z4蛋白质的提取参数,为研究泡沫活性Z4蛋白质提供了理论依据。同时,还对泡持性与Z4蛋白质的关系进行了探讨。
Beer foam is one of the major factors when the consumer select beers, and also is a key sense-control criterion. Foam- positive protein is the most important component in beer foam, Z4 protein amounts to about 70% in beer foam protein. This article primarily research into the extrac tion-condition and the extraction-parameter of Z4 protein, which is affording theoretical gist. Besides, this article is also involved in the relation ship between form-stability and Z4 protein.
出处
《酿酒》
CAS
2007年第2期87-89,共3页
Liquor Making
作者简介
贾娟，女硕士研究生
（王德良为通讯作者）。
