食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 86-90.doi: 10.7506/spkx1002-6630-201103021

• 基础研究 • 上一篇    下一篇

啤酒混浊蛋白组分的分离鉴定

金蓓1,李琳2,李冰2,冯宗财1,杜建中1   

  1. 1.湛江师范学院化学科学与技术学院,广东湛江 524048;2.华南理工大学轻工与食品学院,广东广州 510640
  • 收稿日期:2010-04-26 修回日期:2011-01-13 出版日期:2011-02-15 发布日期:2011-01-13
  • 基金资助:

    国家自然科学基金重点项目(20436020);广东省自然科学基金研究团队项目(05200617);广东高校优秀青年创新人才培育项目(LYM09100)

Isolation and Identification of Haze Proteins in Beer

JIN Bei,LI Lin,LI Bing,FENG Zong-cai,DU Jian-zhong   

  1. 1. School of Chemistry Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China;
    2.College of Light Indusity and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Received:2010-04-26 Revised:2011-01-13 Online:2011-02-15 Published:2011-01-13

摘要: 采用双向电泳结合基质辅助激光解吸/ 电离飞行时间质谱(MALDI-TOFMS)技术分析确定引起啤酒混浊的蛋白组分。结果表明,仅有少量的蛋白组分参与啤酒混浊的形成。聚丙烯酰胺凝胶电泳分析发现MW 40kD 左右,25~29kD 和6.5~17kD 作为啤酒混浊蛋白组分,可能主要来自麦芽中的水溶蛋白,小部分来自麦芽醇溶蛋白。双向电泳分析证实了大部分的麦芽蛋白在酿造过程中发生降解和变性,并结合质谱技术鉴定得到BTI-CMe、germin E(Hordeum vulgare)和 protein Z 3 种组分可以抵抗酿造过程的热变性和水解作用,将成为啤酒混浊形成重要的促进因子。

关键词: 啤酒混浊, 双向电泳, 质谱, 酿造过程, 热变性

Abstract: The two-dimensional electrophoresis (2-DE) and MALDI-TOF-MS were used to determine the compositions of haze proteins in beer. The results indicated that only small amount of proteins participated in the formation of beer haze. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed the molecular masses of 40, 25-29 kD and 6.5-17 kD for bear haze protein fraction, which were originated primarily from water-soluble protein and ethanol-soluble protein in malt. The degradation and denaturation of malt proteins during the brewing process were confirmed by two-dimensional electrophoresis (2-DE) analysis coupled with mass spectrometry. Meanwhile, BTI-CMe, germin E (Hordeum vulgare) and protein Z were also validated to have the resistance to proteolysis and heat denaturation during brewing process, which might be important contributors to the formation of beer haze.

Key words: beer haze, two-dimensional gel electrophoresis, mass spectrometry, brewing process, denaturation

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