食品科学 ›› 2002, Vol. 23 ›› Issue (8): 74-76.
• 基础研究 • 上一篇 下一篇
黎新明, 崔英德, 廖列文
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LI Xin-Ming, CUI Ying-De, LIAO Lie-Wen
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摘要： 为了比较PVPP对啤酒中多酚类物质和蛋白质的吸附作用,以牛血清蛋白为例,采用PVPP分别处理原啤酒、牛血清蛋白(BSA)溶液以及BSA原啤酒混合溶液。实验发现,在相同条件下,尽管PVPP对牛血清蛋白具有较强的吸附作用,但对啤酒中多酚类物质的吸附作用更强;而在BSA原啤酒混合溶液中,多酚类物质被吸附量远远大于牛血清蛋白。结果表明,多酚类物质通过竞争吸附占据PVPP的吸附活性点。
关键词: 乙烯基吡咯烷酮(NVP), 聚乙烯吡咯烷酮(PVP), 啤酒澄清剂, PVPP
Abstract: Abstract In this paper, PVPP was used to treat separately original beer, BSA solution and BSA mixed with original beersolution. It was found that under the same condition, though PVPP was strongly absorbed to BSA; but it was more stronglyabsorbed to polyphenols in beer. However,in BSA mixed with original beer solution, the amount of polyphenol absorbed, wasmuch higher than that of BSA was absorbed. The results showed that polyphonol was predominant in the competitiveabsorption.
Key words: Polyvinylpolypyrrolidone(PVPP), N-Vinylpyrrolidone(NVP), Beer Clarifier , Polypyrrolidone(PVP)
黎新明, 崔英德, 廖列文. PVPP对啤酒中多酚类物质和蛋白质的吸附作用比较[J]. 食品科学, 2002, 23(8): 74-76.
LI Xin-Ming, CUI Ying-De, LIAO Lie-Wen. [J]. FOOD SCIENCE, 2002, 23(8): 74-76.
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