酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
11期
18-22,27
,共6页
姜珊%张彦青%杜金华%李惠萍%董倩倩%房慧婧%李琳
薑珊%張彥青%杜金華%李惠萍%董倩倩%房慧婧%李琳
강산%장언청%두금화%리혜평%동천천%방혜청%리림
高分子蛋白%蛋白酶A%纯生啤酒%发酵过程%泡沫稳定性
高分子蛋白%蛋白酶A%純生啤酒%髮酵過程%泡沫穩定性
고분자단백%단백매A%순생비주%발효과정%포말은정성
high-molecular protein%proteinase A%pure draft beer%fermentation%foam stability
利用考马斯亮蓝法、荧光底物法分别跟踪检测啤酒酿造和贮存过程中高分子蛋白含量及蛋白酶A活力变化，研究影响纯生啤酒泡沫稳定性的关键因素。结果表明，各发酵罐因发酵阶段工艺参数的不同，导致高分子蛋白含量及蛋白酶A活力变化趋势存在明显差异。发酵阶段高分子蛋白含量缓慢降低，由入罐麦汁时的350～407.6 mg/L降到成品酒时的180.1～243.1 mg/L；蛋白酶A活力在回收酵母前增加，后达到最高值，其范围是18.27～30.13 U/mL，回收酵母后蛋白酶A活力下降，最终在成品酒中的蛋白酶A活力检测值为发酵过程中最高值的19.06%～36.4%。通过对成品纯生啤酒中高分子蛋白含量、蛋白酶A活力的跟踪，分析各自对泡持性的作用发现，高分子蛋白含量与泡持性（r=0.794，P＜0.01）显著正相关；蛋白酶A活力与泡持性及高分子蛋白含量之间没有显著相关性。
利用攷馬斯亮藍法、熒光底物法分彆跟蹤檢測啤酒釀造和貯存過程中高分子蛋白含量及蛋白酶A活力變化，研究影響純生啤酒泡沫穩定性的關鍵因素。結果錶明，各髮酵罐因髮酵階段工藝參數的不同，導緻高分子蛋白含量及蛋白酶A活力變化趨勢存在明顯差異。髮酵階段高分子蛋白含量緩慢降低，由入罐麥汁時的350～407.6 mg/L降到成品酒時的180.1～243.1 mg/L；蛋白酶A活力在迴收酵母前增加，後達到最高值，其範圍是18.27～30.13 U/mL，迴收酵母後蛋白酶A活力下降，最終在成品酒中的蛋白酶A活力檢測值為髮酵過程中最高值的19.06%～36.4%。通過對成品純生啤酒中高分子蛋白含量、蛋白酶A活力的跟蹤，分析各自對泡持性的作用髮現，高分子蛋白含量與泡持性（r=0.794，P＜0.01）顯著正相關；蛋白酶A活力與泡持性及高分子蛋白含量之間沒有顯著相關性。
이용고마사량람법、형광저물법분별근종검측비주양조화저존과정중고분자단백함량급단백매A활력변화，연구영향순생비주포말은정성적관건인소。결과표명，각발효관인발효계단공예삼수적불동，도치고분자단백함량급단백매A활력변화추세존재명현차이。발효계단고분자단백함량완만강저，유입관맥즙시적350～407.6 mg/L강도성품주시적180.1～243.1 mg/L；단백매A활력재회수효모전증가，후체도최고치，기범위시18.27～30.13 U/mL，회수효모후단백매A활력하강，최종재성품주중적단백매A활력검측치위발효과정중최고치적19.06%～36.4%。통과대성품순생비주중고분자단백함량、단백매A활력적근종，분석각자대포지성적작용발현，고분자단백함량여포지성（r=0.794，P＜0.01）현저정상관；단백매A활력여포지성급고분자단백함량지간몰유현저상관성。
In this study, the key factors influencing the foam stability of pure draft beer were investigated. The content of high-molecular protein and the activity of proteinase A were detected by Coomassie brilliant blue method and fluorescence-based assay in both beer brewing and beer storage process, respectively. The results showed that, different fermenting parameters in each fermenting vessels resulted in significant difference in the change of high-molecular protein content and proteinase A activity. During the fermenting stage, high-molecular protein content decreased slowly from 350~407.6 mg/L in wort to 180.1~243.1 mg/L in product beer, and proteinase A activity strengthened slowly prior to yeast harvest-ing and reached the highest levels of 18.27~30.13 U/mL, after yeast harvesting, proteinase A activity reduced and finally its activity in product beer was only 19.06%~36.4%of the previous highest value. Through the tracing of high-molecular protein content and proteinase A activity in product pure draft beer and the analysis of their effects on beer foam stability, it was found that there was significant positive relations between high-molecular protein content and foam stability (r=0.794, P<0.01), however, there was no significant relations between proteinase A activity and foam stability/high-molecular protein content.
