澳麦Gairdner在制麦过程中蛋白质及热稳定性蛋白的变化分析_徐宁宁.pdf

7272 酿酒科技 2015 年第11期（总第257 期）·LIQUOR-MAKING SCIENCE TECHNOLOGY 2015 No.11(Tol.257) DOI：10.13746/j.njkj.2015152 澳麦Gairdner在制麦过程中蛋白质及 热稳定性蛋白的变化分析 徐宁宁，夏先锋，荣芷铭，赵长新 （大连工业大学生物工程学院，辽宁大连116034） 摘 要： 大麦中热稳定蛋白独特的生理生化特性对麦芽和啤酒的风味、泡沫等有很大影响。我国作为啤酒的消 费大国，研究大麦中热稳定蛋白的变化意义重大。以澳麦Gairdner 作为原料，运用SDS和双向电泳技术，分 析对比大麦中热稳定蛋白的含量和变化趋势。结果表明，在浸麦、发芽过程中总蛋白质的含量呈减少趋势，在焙焦 阶段略有回升。在制麦过程中，大麦中的热稳定蛋白呈上升趋势，并于120 h 达到最大值并保持稳定。根据双向电 泳图谱蛋白鉴定结果，将制麦过程中的蛋白质种类变化分为不变、增大和减少3 类。 关键词： 大麦； 热稳定蛋白； 蛋白质Z ； 啤酒 中图分类号：TS262.5 ；TS262.54 ；TS262.57 文献标识码：A 文章编号：1001-9286 （2015 ）11-0072-04 TheChangeof ProteinsandHeat-stableProteinsin AustralianBarleyGairdnerDuringMalting XU Ningning, XIA Xianfeng, RONG Zhiming and ZHAO Changxin (School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China) Abstract: The unique physiological and biochemical properties of heat-stable proteins in barley has a great influence on the flavor and the foam of malt and beer. China is a major beer-consumption country, so the research on the change of heat-stable proteins of barley is of great sig- nificance. In this paper, Australian barley Gairdner was used as the research object, SDSand two-dimensional electrophoresis were ap- plied to analyze the change of the content of heat-stable proteins during malting process. The results revealed that, the content of total proteins kept decreasing in the process of barley steeping and barley germination, and slightly increased in baking stage. The content of heat-stable pro- teins kept increasing in malting process and reached maximum value at 120 h and then kept stable. According to two-dimensional electrophoro- gram, the change of the proteins in malting process could