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Method for detecting total foam protein content of beer barley and malt

A protein content and protein technology, applied in the preparation of test samples, color/spectral characteristic measurement, biological testing, etc., can solve the problems of inability to occupy a place and low quality

Inactive Publication Date: 2008-03-19
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] More importantly, at present, imported barley malt is almost used in the brewing of domestic high-quality and high-end beer. Due to the low quality of domestic barley malt, it has always been unable to occupy a place in the high-end beer raw material market.

Method used

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  • Method for detecting total foam protein content of beer barley and malt
  • Method for detecting total foam protein content of beer barley and malt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1. Determination of foam protein content in different varieties of barley and malt.

[0020] Four varieties of barley were germinated under the same conditions, namely Schooner (Australia), Gairdner (Canada), Ganpi No. 2 (Xinjiang), and Ganpi No. 3 (Inner Mongolia).

[0021] Germination conditions: pH 6.8 for soaking and spraying water, 16°C, dark room, ventilation.

[0022] Germination time: Soak wheat for 24 hours, germinate for 96 hours, a total of 120 hours.

[0023] Sampling is taken every 24 hours, and the original wheat sample is recorded as 0 hour of germination. There are a total of 24 samples, which are recorded as Schooner S0~S120, Gardner G0~G120, Gan Beer No. 2 X0~X120, Gan Beer No. 3 M0~M120.

[0024] Extraction buffer pH7.5, Tris-C150mmol L -1 , NaC110mmol·L -1 , DTT1mmol·L -1 , EDTA·2 Nalmmol·L -1 , and the balance is water.

[0025] Crush the above 24 samples, weigh 1g (dry weight after deduction of moisture), place in a plastic centri...

Embodiment 2

[0035] Embodiment 2, the determination of foam protein content in malt under different germination process conditions.

[0036] Barley variety: Gairdner (Canada).

[0037] Germination conditions: 16°C, dark room, ventilation and oxygen supply. The water used for soaking wheat and spraying is citric acid aqueous solution with pH 3.0, pH 4.0 and pH 5.0 respectively.

[0038] Germination time: Soak wheat for 48 hours, germinate for 96 hours, a total of 144 hours. Samples were taken every 24 hours, a total of 18 samples.

[0039] The extraction and determination methods are the same as in Example 1, and the bovine serum albumin (BSA) standard curve is the same as in Example 1. The results of the measurement are shown in Table 2.

[0040] According to the total foam protein content of each sample in Table 2, the content changes of total foam protein in each variety of barley during the germination process were drawn (Fig. 3).

[0041] Table 2 Total foam protein content in malt ...

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Abstract

The present invention provides a method for testing the general foam protein in the beer barley and the malt. The present invention adopts an optimized albumen extracting method, uses the popular and common Coomassie brilliant blue ration rationed albumen method (Bradford method) to test the change of the general foam protein in the beer barley and malt. The method is simple and quick, and has strong applicability.

Description

technical field [0001] In particular, the present invention relates to a method for detecting foam protein content in malting barley and malt. Background technique [0002] Beer foam is one of the most direct sensory evaluation indicators of beer quality. Rich and delicate foam is an important feature of beer, and also determines the commodity value of beer. The quality of beer foam is affected by many factors, one of the most important factors is the protein in beer, those proteins that can promote the generation of beer foam and enhance the stability of beer foam are called foam-positive protein. Foam protein is derived from malting barley, which has good thermal stability and resistance to proteolytic enzymes, so it can "survive" in the brewing processes such as germination, saccharification, and fermentation, and enter into beer. Many researches at home and abroad These properties of foam proteins and their contribution to beer foam have been demonstrated. [0003] Ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/68G01N21/31G01N1/34
Inventor 赵长新孙俊徐凯孙丽华张天雪俞志敏
Owner DALIAN POLYTECHNIC UNIVERSITY
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