Abstract: Heat-stable proteins of barley are essential for the quality of malt and beer.This paper introduces the investigation on the heat resistance attribute of barley under different temperature treatments was investigated by Bradford and SDS-PAGE methods.The results showed that the content of heat-stable proteins of different barley varieties decreased dramatically at 115℃ and protein Z almost disappeared,whereas the stable structure of LTP presented limited decrease.This paper provided reliable parameters for future studies on heat-stable protein characteristics and references for the application of heat-stable protein in beer production.
陈霞,石维忱,赵淑娟,等. 不同品种大麦热稳定蛋白——蛋白质Z与LTP蛋白耐热温度的研究[J]. 食品与发酵工业, 2010, 36(05): 32-35.
Chen Xia,Shi Wei-chen,Zhao Shu-juan,et al. Heat Resistance of Heat-stable Protein——Protein Z and LTP in Different Barley[J]. Food and Fermentation Industries, 2010, 36(05): 32-35.