大麦中的热稳定蛋白对麦芽以及成品啤酒的质量有着重要的作用和影响。实验利用考马斯亮蓝法(Bradford法)和SDS-PAGE电泳技术对大麦中的热稳定蛋白的耐热性进行了研究,结果发现,4种大麦的热稳定蛋白在115℃时组分含量明显下降,其蛋白质Z近乎消失,LTP含量小幅下降。该研究为热稳定蛋白特性的研究提供了可靠参数,为热稳定蛋白在啤酒生产中的应用提供了参考。

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.