着重探讨了添加大米辅料对啤酒中蛋白质疏水性和泡沫稳定性的影响。研究发现,大米辅料添加量从10%增加到30%,疏水性指数从118.86逐渐减少至103.87,而泡沫稳定性由62.14%增加到68.25%。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gelelectrophoresis, SDS-PAGE)分析啤酒中来源于大米的蛋白质,发现大米啤酒中蛋白质Z含量较小而且含有一定量的RAG2蛋白,从而对啤酒泡沫稳定性形成一定的影响。
Rice is an important adjunct during beer brewing. Adding rice changed the concentration and physicochemical properties of beer protein. In this study, the effect of adding rice on the hydrophobicity and foaming stability of protein was mainly investigated. With the increase of the amount of rice addition from 10% to 30%, the hydrophobic index of beer protein gradually decreased from 118.86 to 103.87, the foaming stability of protein increased from 62.14% to 68.25%. The beer protein from rice was analyzed by SDS-PAGE. It was found that rice beer contains less protein Z and a certain amount of RAG2 protein, which had an effect on beer foam stability.
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