大麦中的重要蛋白质及其对啤酒酿造的影响研究进展

摘要/Abstract

摘要： 大麦作为重要的谷类作物，在饲料生产和食品加工中占有重要地位，其中大麦籽粒中所含的蛋白质对啤酒酿造过程及啤酒品质有重要的影响，尤其是啤酒泡沫、啤酒浑浊等。然而，目前对于大麦中起重要作用的蛋白质如大麦醇溶蛋白、热稳定性蛋白（蛋白质Z和脂质转移蛋白）等的研究还较少，结构方面的信息有所欠缺，功能的开发也处于起步阶段。本文主要从大麦中重要的蛋白质（醇溶蛋白、蛋白质Z和脂质转移蛋白等）出发，对大麦中蛋白质的结构、功能性质和应用进行综述，并概述了其在啤酒酿造中的作用及变化，拓宽其中生产加工中的应用，为大麦中蛋白质的加工和利用提供理论参考。

关键词: 大麦, 醇溶蛋白, 脂质转移蛋白, 蛋白质Z

Abstract: As an important cereal crop, barley occupies an important position in feed production and food processing. Among them, the proteins from barley grain have significant effects on beer brewing and beer quality, especially the beer foam and beer turbidity. However, there are few researches on the important proteins in barley including hordein, heat stable protein (protein Z and lipid transfer protein). The information on protein structure is lacking, and the development of protein function only started recently. This paper mainly reviews the structure, properties, functions and applications of the important proteins (hordein, protein Z and lipid transfer protein) in barley, and summarizes the roles and changes of them in beer brewing, which may broaden their applications in food processing, and provide basic foundations for the protein processing and utilization of barley.

Key words: barley, hordein, lipid transfer proteins, protein Z

中图分类号:

刘憨憨徐晨孙明炀江政辉吕晨艳. 大麦中的重要蛋白质及其对啤酒酿造的影响研究进展[J]. 食品科学, 0, (): 0-0.

Hanhan LIU Zheng-Hui JIANG Chen-Yan Lv. Proteins in barley and their effects on beer brewing[J]. FOOD SCIENCE, 0, (): 0-0.

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