山东农业大学学报（自然科学版）2025，Vol.56Issue(6)：907-918,12.DOI:10.3969/j.issn.1000-2324.2025.06.001
微波预处理对小麦麦芽醇溶蛋白结构及啤酒致敏性影响
Microwave Pretreatment on Gliadin Structure in Wheat Malt and Beer Allergenicity
摘要
Abstract
Gliadin in wheat malt plays a key role in beer brewing,and changes in its structure and content may affect beer allergenicity.This study focuses on the effects of microwave pretreatment on the structure and content of gliadin in wheat malt,as well as how these changes reduce the allergenicity of wheat malt beer,aiming to provide scientific basis for reducing beer allergenicity.This experiment conducts wheat malt microwave pretreatment for 1,2,and 3 minutes respectively,then extracts gliadin for characterization and brew beer with pretreated wheat malt.SDS-PAGE analysis reveals that microwave treatment reduces the total intensity of gliadin bands by 27.16%,with increased intensity in high-molecular-weight bands and decreased intensity in low-molecular-weight bands.Fluorescence spectrometer detection shows that microwave treatment disrupts the spatial structure of gliadin and alters its hydrophobicity.After 1 minute of microwave treatment,gliadin hydrophobicity slightly decreases to 837.23,but then increases,reaching the highest level at 3 minutes(1 708.8),compared to the standard sample(886.07).FT-IR analysis indicates that microwave treatment affects the secondary structure content of gliadin.The contents of β-turns and β-sheets increase with prolonged treatment time,while the α-helix content decreases slightly,and random coils shows no significant change.SEM observation demonstrates that microwave treatment disrupts the microstructure of wheat malt,with more structural dispersion at 2 and 3 minutes.Microwave treatment significantly reduces gluten content in beer,with the lowest level in the 2-minute treatment,decreasing from 39 220 mg/L in the standard sample to 1 690 mg/L.A comprehensive quality evaluation of four beer types indicates that microwave treatment does not impair beer sensory characteristics such as taste and flavor.In summary,microwave pretreatment alters the structure and content of gliadin in wheat malt without impairing taste,flavor,or other beer sensory qualities,providing a new strategy for reducing beer allergenicity and developing"gluten-free"beer.关键词
微波/SDS-PAGE/疏水性/二级结构含量/致敏性/啤酒Key words
Microwave/SDS-PAGE/hydrophobicity/secondary structure content/allergenicity/beer分类
生物科学引用本文复制引用
董浩东,朱丽蕊,田东林,方年欣,全文杰,何适,杨东升..微波预处理对小麦麦芽醇溶蛋白结构及啤酒致敏性影响[J].山东农业大学学报（自然科学版）,2025,56(6):907-918,12.基金项目
海南省自然科学基金(321MS0766) （321MS0766）
