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首页> 外文期刊>Journal of the Institute of Brewing >Differences in protein content and foaming properties of cloudy beers based on wheat malt content
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Differences in protein content and foaming properties of cloudy beers based on wheat malt content

机译：基于小麦麦芽含量的多云啤酒蛋白质含量和发泡性能的差异

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To investigate differences in protein content, all barley malt beer, wheat/barley malt beer and all wheat malt beer were brewed, and the protein during mashing, wort, fermentation and beer determined. It was shown that protein was mainly extracted during mashing and the protein rest phase, decreased in the early stages of fermentation and remained almost steady during wort boiling and cooling, in the middle and late stages of fermentation. By separating beer foam from beer, similar protein bands of 51.7, 40.0, 27.3, 14.8, 6.5 and 6.5 kDa appeared in the three beers, defoamed beers and beer foams using the sodium dodecyl sulphate polyacrylamide gel electrophoresis. Quantitatively, protein bands of 6.5-14.8 and 6.5 kDa had the highest contents in the three beers. Unique bands at 34, 29.2, 23.0, 19.7 and 17.7 kDa were found in beer, defoamed beer and beer foam from wheat beer and all-wheat malt beer, respectively. Wheat beer foam showed the best foam stability and the protein in all barley malt beer showed the best migration to the foam. The beer foam properties were influenced by not only protein content but also protein characteristics and/or origin. It is suggested that the barley malt contributed the beer foam 'skeleton protein' while protein components from wheat malt kept the foam stable. (C) 2018 The Institute of Brewing & Distilling
机译：为了探讨蛋白质含量的差异，所有大麦麦芽啤酒，小麦/大麦麦芽啤酒和所有小麦麦芽啤酒都被酿造，并在捣碎过程中蛋白质蛋白质确定。结果表明，在捣碎期间主要提取蛋白质，在发酵的早期阶段下降，在发酵和冷却中留下几乎稳定，在发酵的中期和晚期阶段。通过将啤酒泡沫分离出啤酒，类似的蛋白质带51.7,40.0,27.3,14.8,6.5和<6.5 kda出现在三瓶啤酒，消泡啤酒和啤酒泡沫中，使用十二烷基硫酸钠聚丙烯酰胺凝胶电泳。定量地，6.5-14.8和<6.5kDa的蛋白质带在三瓶啤酒中具有最高的内容物。 34,29.2,23.0,19.7和17.7 kda的独特乐队分别在啤酒，小麦啤酒和全小麦麦芽啤酒中发现啤酒，果实啤酒和啤酒泡沫。小麦啤酒泡沫表明，所有大麦麦芽啤酒的蛋白质显示出最佳迁移到泡沫。啤酒泡沫特性不仅受蛋白质含量而且影响蛋白质特征和/或起源。建议大麦麦芽促使啤酒泡沫蛋白质'蛋白质'，而小麦麦芽的蛋白质成分保持泡沫稳定。 （c）2018年酿造和蒸馏学院

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