摘要
为改善啤酒的泡沫性能,作者分别采用木瓜蛋白酶、胃蛋白酶以及碱性蛋白酶对小麦面筋蛋白进行适度酶解改性,并对其产物用作啤酒发泡蛋白的可行性进行了研究。结果表明,经适度酶解作用后,小麦面筋蛋白在pH 4.5条件下溶解性和泡沫性能得到显著改善(p<0.05),且小麦面筋蛋白酶解产物在啤酒环境中热稳定性较好,经30 min的热处理,含100 mg/L小麦面筋蛋白酶解产物的啤酒浊度与加热前相比增加不显著(p>0.05)。小麦面筋蛋白胃蛋白酶酶解产物和碱性蛋白酶酶解产物对啤酒初始泡持性的改善效果都较好,但胃蛋白酶酶解产物对酵母蛋白酶A作用较敏感,对纯生啤酒货架期内泡持性的改善效果不太理想,而碱性蛋白酶酶解产物可明显改善纯生啤酒货架期内的泡沫稳定性。
In order to improve the foam stability of beer, papain, pepsin and alcalase were used as limited enzymatic modification of wheat gluten, and the feasibility of which using as foaming proteins in beer was studied in this paper. Results showed that the solubility and foaming properties were significantly improved （p〈0.05） by limited hydrolysis, and gluten hydrolysates have good thermal stability in beer. Haze of beers containing 100mg/L gluten hydrolysates didn＇t increase significantly （p〉0.05） after heat treatmer/t for 30 minutes at 65 ℃. Both pepsin-- assisted gluten hydrolysates and alcalase assisted gluten hydrolysates can improve the initial foam stability of beer greatly. However, the pepsin- assisted gluten hydrolysates are not suitable to be used in unpasteurized beer because it is sensitive to th＇e hydrolysis of proteinase A. Foam stability of unpasteurized beer during storage can be obviously improved by alcalase-- assisted gluten hydrolysates.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第6期822-827,共6页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划项目(2007BAK36B01)
长江学者和创新团队发展计划资助项目(IRT0532)
江苏省"青蓝工程"资助项目
作者简介
张影陆（1968-）．女，江苏泰州人，工学硕士．讲师，主要从事酿酒科学研究。
通讯作者：陆健（1968-）．男．江苏太仓人．工学博士．教授．博士生导师，主要从事发酵工程研究。Email：jlu@jiangnan．edu．cn
