啤酒及其泡沫中蛋白质组分的比较分析

Comparative Analysis on the Protein Components in Beer and Beer Foam

摘要:

将数种国内知名啤酒的泡沫和酒液分离,分别测定它们的总蛋白质和高分子蛋白质(HMWP)质量浓度.结果显示,泡沫具有富集蛋白质的功能,且泡沫中HMWP含量的增加尤为明显;与啤酒原液中的HMWP相比,泡沫中的HMWP含量与泡持值具有更高的相关性;不同的啤酒样品的HMWP在泡沫中的富集能力存在明显的差异,由此从啤酒蛋白的层面提出一项啤酒的质量判定标准.

Abstract:

After separating beer foam from the several well known domestic beers, the total protein and high molecular weight protein in the liquid from the foam and the original beer were determined. The results showed that foam has the function of collecting prot