食品工业科技2011，Vol.32Issue(2)：112-114,117,4.
几种麦芽抗酵母菌粗蛋白含量比较及性质分析
Character analysis and content comparison of anti-yeast crude protein from several kinds of barley malt
摘要
Abstract
Out of the eight malt types tested, Danpi-2 barley showed the highest concentration of toxic crude protein with 338μg/g of crude protein,which extracted from malt by sulphuric acid and fractionated by ammonium sulphate precipitation.The character analysis of anti- yeast protein also showed that 10kDa protein tolered temperature as high as 100℃.Adding anti- yeast crude protein into fermentation liquor, the yeast amount decreased remarkably, utilization of glucose decreased and pH decreased slowly.When the concentration of proteins was increased to 32μg/mL,the inhibition ratio also went up by 50％.关键词
大麦麦芽/抗酵母蛋白/性质分析分类
轻工纺织引用本文复制引用
姜晓雷,韩丹,李明达,陈霞,赵睿,赵长新..几种麦芽抗酵母菌粗蛋白含量比较及性质分析[J].食品工业科技,2011,32(2):112-114,117,4.基金项目
国家"十一五"国家科技支撑计划重点项目(2007BAK36B01). （2007BAK36B01）
