啤酒中浑浊活性蛋白与泡沫蛋白及其相关性研究 |
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引用本文: | 杨红,胡庆国,高飞,徐佩琳.啤酒中浑浊活性蛋白与泡沫蛋白及其相关性研究[J].安徽农业科学,2014(13):4041-4042. |
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作者姓名: | 杨红 胡庆国 高飞 徐佩琳 |
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作者单位: | 合肥学院生物与环境工程系; |
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基金项目: | 安徽省高校省级优秀青年人才基金重点项目(2013SQRL-079ZD);安徽省科技攻关项目(1301032168) |
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摘 要: | 以啤酒中的蛋白质为研究对象,综述了啤酒中浑浊活性蛋白、泡沫蛋白的生化性质、结构特点,并初步分析了浑浊活性蛋白与泡沫蛋白之间的相关性,为提高啤酒的品质和营养价值提供理论依据与技术参考.
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关 键 词: | 啤酒 浑浊活性蛋白 泡沫蛋白 相关性 |
Study on Haze-active Protein,Foam Protein in Beer and Correlation |
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Institution: | YANG Hong;Department of Biological & Environmental Engineering,Hefei University; |
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Abstract: | With protein in beer as study object,the biochemical properties and structure characteristics of haze-active protein and foam protein were summarized,the correlation between haze-active protein and foam protein was analyzed,which will provide theoretical basis and technique reference for improving quality and nutrients of beer. |
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Keywords: | Beer Haze-active protein Foam protein Correlation |
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