Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 32 - 35

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.020

Food and Fermentation Industries

Heat Resistance of Heat-stable Protein——Protein Z and LTP in Different Barley

  • Chen Xia ,
  • Shi Wei-chen ,
  • Zhao Shu-juan ,
  • Jiang Xiao-lei ,
  • Li Ming-da ,
  • Zhao Rui ,
  • Zhao Chang-xin
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Online published: 2010-05-25

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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.

Key words： barley; heat-stable proteins; heat resistance

Cite this article

Chen Xia , Shi Wei-chen , Zhao Shu-juan , Jiang Xiao-lei , Li Ming-da , Zhao Rui , Zhao Chang-xin . Heat Resistance of Heat-stable Protein——Protein Z and LTP in Different Barley[J]. Food and Fermentation Industries, 2010 , 36(05) : 32 -35 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.020

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