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

Abstract

The present invention uses an optimized albumen extracting method, can test the constituent and the content of the foam albumen in the beer barley and the malt using the dodecyl sodium sulfate - polyacrylamide gel (SDS-PAGE) electrophoresis technology, and can detect the change of the constituents and the content of the foam albumen during the germinating process of the beer barley and the malt.

Description

technical field [0001] The invention specifically relates to a method for detecting foam protein components and contents in malting barley or 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 value of beer commodities. The quality of beer foam is determined by many factors, one of the main factors is the type and content of protein contained in wine, the protein that plays an important role in the foamability and foam retention of beer is called foam protein (foam-positive) protein). The main source of foam protein is malting barley. There are currently two types of foam protein in barley recognized by the academic circle. One type is represented by barley protein Z, which belongs to the superfamily of serine protease inhibitors (serpins), with a molecular weight distribution of about 40kDa, which mainly contributes to the fo...

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.

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