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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterizaiton of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer
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Characterizaiton of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer

机译：在麦芽和啤酒中扮演多个角色的大麦Serpin Z7的表征

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摘要

Barley protein Z7 (BSZ7) is a well-known serine protease inhibitor that was regarded as a major effector of beer foam stability. Moreover, it has also been suggested to participate in haze formation and affect wort filterability. The present study purified BSZ7 from barley malt and characterized its secondary structure and modification, as well as its relationship with peroxidase, to elucidate the molecular base of BSZ7 that supports its multiple roles in malt and beer. It was found that after 30 min of heating, the secondary structure was not affected. BSZ7 has no inhibiting effect on nonspecific protease originated from malt, suggesting its negative role in wort filterability was accomplished by other means. Furthermore, the glycation of BSZ7 by the Maillard reaction may make some contribution to its survival during wort boiling. The interaction of BSZ7 with polysaccharides and polyphenols found by adding experiment may explain how it acts as a negative factor on wort filterability. Greater understanding of BSZ7 and other proteins of malts will lead to better improvements in brewing quality.
机译：大麦蛋白Z7（BSZ7）是一种众所周知的丝氨酸蛋白酶抑制剂，被认为是啤酒泡沫稳定性的主要影响因子。此外，还建议参与雾形成并影响麦芽汁的过滤性。本研究从大麦麦芽中纯化了BSZ7，并表征了其二级结构和修饰及其与过氧化物酶的关系，以阐明支持BSZ7在麦芽和啤酒中发挥多重作用的分子基础。发现加热30分钟后，二级结构未受影响。 BSZ7对麦芽来源的非特异性蛋白酶没有抑制作用，表明它对麦芽汁过滤性的负面作用是通过其他方法实现的。此外，美拉德反应引起的BSZ7糖基化可能对其在麦汁煮沸过程中的存活做出一些贡献。通过添加实验发现BSZ7与多糖和多酚的相互作用可以解释其如何作为麦芽汁过滤性的负面因素。对BSZ7和其他麦芽蛋白质的深入了解将导致酿造质量的更好提高。

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