摘要
采用9种国内外啤酒大麦为材料,以考马斯亮蓝G-250方法检测其萌发过程中清蛋白、球蛋白、醇溶蛋白和谷蛋白含量的动态变化,并进行SDS-PAGE电泳分析。结果表明:大麦萌发过程中,清蛋白含量逐渐升高,平均增加2.116倍;球蛋白含量先升高后降低,萌发后比萌发前略高;醇溶蛋白和谷蛋白的含量逐渐降低,分别平均减少1.983和2.167倍。国内外不同品种啤酒大麦的清蛋白和球蛋白组成基本相同,醇溶蛋白存在显著的差异,谷蛋白也有一定的差别,因此醇溶蛋白可以作为鉴定大麦不同品种和品质的依据之一,谷蛋白也可以作为一种辅助的鉴别依据。
Studies on the changes of albumins,globulins,prolamins and glutenins in 9 domestic and imported brewing barleys species was conducted by the method of Coomassie brilliant blue G-250 and SDS-PAGE.The results show that during their germination,the content of albumins increased 2.116 times,the content of globulins increased first and then decreased,finally was slightly higher than before germination;the content of prolamins and glutenins decreased 1.983 and 2.167 times.The composition of albumins and globulins was basically the same in domestic and imported brewing barleys,and the composition of prolamins was quiet different,the composition of glutenins was different too.Therefore,prolamins and glutenins can be used for the quality determination of barley varieties.
出处
《中国食品添加剂》
CAS
北大核心
2011年第2期105-110,共6页
China Food Additives
基金
辽宁省高校创新团队支持计划项目--啤酒大麦的分子指纹图谱库构建及其应用研究(2008T010)
