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Method for rapidly monitoring solubility of beer wheat malt protein

A protein and wheat germ technology, applied in the measurement of color/spectral characteristics, can solve the problems of high cost, complicated operation, and many steps, and achieve the effect of improving product quality and economic benefits, and improving processing efficiency and quality.

Active Publication Date: 2013-09-04
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method is accurate, it has many steps, complex operation, long time-consuming (about 30 hours), high cost, etc.

Method used

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  • Method for rapidly monitoring solubility of beer wheat malt protein
  • Method for rapidly monitoring solubility of beer wheat malt protein
  • Method for rapidly monitoring solubility of beer wheat malt protein

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] (1) Preparation of standard curve

[0038] With bovine serum albumin as the standard protein, prepare 2mg / mL bovine serum albumin aqueous solution. Follow the steps below to make a standard curve: take 10 sets of colorimetric tubes, number them, add reagents according to Table 1.1, shake well and let stand at room temperature for 30 minutes, then measure color at 540nm. Draw the standard curve with the protein content (mg) as the abscissa and the absorbance as the ordinate (Table 1.2). The standard curve equation of protein content x (mg) and absorbance value y is y=0.0634x+0.006 (r 2 =0.9995).

[0039] Table 1.1 Standard curve reagent addition table

[0040]

[0041] Table 1.2 Standard curve data

[0042]

[0043] (2) Sample determination

[0044] take S 水溶 Add 0.4mL to a 25mL colorimetric tube, add 1.6mL water, 3mL biuret reagent, shake well and let stand at room temperature for 30min, then measure color at 540nm. The blank is 2mL of distilled water, add ...

Embodiment 1

[0055] A malting experiment was carried out with Yan 24 wheat as raw material.

[0056] 1. Determination of protein content in raw wheat

[0057] The dry basis percentage of protein in Yan 24 raw wheat was P=12.55%.

[0058] 2. Sampling

[0059] From the first day of germination, sampling is carried out once a day for 6 consecutive days, and 75g of uniform and representative green malt samples are taken each time, and the sample S to be tested is obtained by grinding. 1 ~S 6 .

[0060] 3. Determination of moisture content of green malt

[0061] Refer to the "Beer Malt" (QB / T1686) standard to determine the sample S to be tested 样 Medium moisture content X (%), see Table 1.3 for specific values.

[0062] Table 1.3 Moisture content in green malt

[0063]

[0064] 4. Extraction of water-soluble protein from green malt

[0065] Accurately weigh 8g of green malt sample M 1 (see Table 1.4 for data), put in a 50mL centrifuge tube, add 15g of distilled water, shake and extr...

Embodiment 2

[0088] A malting experiment was carried out with tobacco 5158 wheat as raw material.

[0089] 1. Determination of protein content in raw wheat

[0090] Dry basis protein content in raw wheat of Yan 5158 P=14.32%

[0091] 2. Sampling

[0092] From the first day of germination, sample 1 time a day, take a uniform and representative green malt sample 65g each time, and grind it to obtain the sample S to be tested 1 ~S 6 .

[0093] 3. Determination of moisture content of green malt

[0094] Refer to the "Beer Malt" (QB / T1686) standard to determine the sample S to be tested 样 Medium moisture content X (%), see Table 1.9 for specific values.

[0095] Table 1.9 Moisture content in green malt

[0096]

[0097] 4. Extraction of water-soluble protein from green malt

[0098] Accurately weigh 7-8g green malt sample M 1 (see Table 1.10 for data), put in a 50mL centrifuge tube, add 15mL of distilled water, shake and extract at 250r / min for 15min, centrifuge at 4000r / min for 5mi...

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Abstract

The invention relates to a method for rapidly monitoring the solubility of protein in a preparation process of beer wheat malt. The method can be used for judging the wheat malt library value according to the measurement results of water-soluble protein content and FAN content in green wheat malt, and aims at rapidly and accurately judging the solubility of green wheat malt protein. A conventional wheat malt library value measurement method mainly refers to the standard of QB / T1686 beer wheat malt. A standard method comprises the steps of drying green wheat malt into finished wheat malt, carrying out EBC saccharification and then respectively measuring the content of soluble nitrogen and the total nitrogen of wheat malt in a kjeldahl method. The standard method is more in steps, complicated in operation, long in time consumption (about 30h) and high in cost. The method, which can judge the solubility of the wheat malt protein according to the water-soluble protein content and the FAN content in the green wheat malt, has the total time consumption of shorter than 3h, can rapidly and accurately judge the wheat malt library value, reasonably control the germinating time and accurately judge the finished wheat malt library value, and is capable of saving the analysis time and improving the processing efficiency and quality of wheat malt.

Description

(1) Technical field [0001] The invention relates to a rapid monitoring method for protein solubility in the preparation process of beer wheat malt, which belongs to the technical field of food processing. (2) Background technology [0002] Wheat malt is an excellent beer raw material and has been widely used in domestic and foreign beer brewing industries. [0003] The process of malting (making wheat germ from wheat) is accompanied by a series of physiological and biochemical reactions. Germination can make wheat grains produce a large number of enzymes, stimulate or increase the activity of inactivated enzymes in wheat grains. With the formation of the enzyme system, some high molecular substances such as starch, protein and hemicellulose in the wheat grains are decomposed and reach a certain solubility to meet the needs of maltosaccharification. [0004] Kulbach value, referred to as library value, that is, protein solubility, is the percentage of soluble nitrogen in th...

Claims

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Application Information

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IPC IPC(8): G01N21/31
Inventor 金玉红郭萌萌王聪
Owner SHANDONG AGRICULTURAL UNIVERSITY
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