Relationship of Proteinase Activity,Foam Proteins,and Head Retention in Unpasteurized Beer

作     者：Guo-Qing He Zhao-Yue Wang Department of Biosystems Engineering and Food Sciences,Zhejiang University,Hangzhou 310029,People’s Republic of China Zhong-Shan Liu,China Lion Brewery Group,Wenzhou 325000,People’s Republic of China Qi-He Chen Hui Ruan,Department of Biosystems Engineering and Food Sciences,Zhejiang University,Hangzhou 310029,People’s Republic of China and Paul B.Schwarz,Department of PlantSciences,North Dakota State University,Fargo,ND 58105 

会议名称：《中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛》

会议日期：2007年

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

关 键 词：Foam stability Lipid transfer protein 1 Pasteurization Protein 

摘      要：Head retention,proteinase activity,and protein content in unpasteurized beer stored at different temperatures for different storage times were *** of variance indicated that treatment(pasteurization),storage time,storage temperature,and associated interactions all had highly significant effects on the level of proteinase activity,head retention,and protein *** change in beer proteins during storage and the relationship between proteinase A and foam proteins were also *** results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that lipid transfer protein l was degraded and this foam-active protein was a major substrate of proteinase *** of lipid transfer protein 1 is a major factor that causes a decrease in beer foam stability.