Analysis of the components of protein and polypeptides in wort and beer from extruded rice as adjunct

作者：Hongjun Li^*; Chengye Ma; Shanfeng Chen

来源：International Agricultural Engineering Journal, 2011, 20(2): 114-118.

• Adjunct
• Foam stability
• Gel chromatography
• Gel electrophoresis
• Haze formation
• Main component
• Mouthfeel
• Protein contents
• Soluble proteins
• Wort

The protein and polypeptides in beer are very important to haze formation, foam stability and mouthfeel. The gel chromatography was adopted to separate the protein and peptide components in the wort and beer of extruded and unextruded rice adjunct. The protein content separated above was determined by Folin-phenol method and the molecular weight distribution of the protein was analyzed by SDS gel electrophoresis. The result showed that the protein molecular weight from beer and wort was between 10 000 Da and 17 000 Da. The components of protein and polypeptides from the two techniques were very similar with three main components but different quantities. The soluble protein content of the extruded was higher than that of the unextruded, which demonstrated that the content of unstable protein in unextruded rice adjunct wort was higher.

• 出版日期2011
• 单位山东大学