摘要
大量的文献资料证实 ,未经巴氏灭菌的纯生啤酒会有一定量的蛋白酶活力残留 ,继而破坏了泡持性蛋白质Z(PrZ) ,使啤酒的泡沫稳定性变差。目前研究者发现主要是蛋白酶A(PrA)在起作用 ,许多人已建立了测定微量PrA和PrZ的方法。人们设想寻找一种抑制剂 ,能够添加到蛋白酶A活性偏高的纯生啤酒中 ,抑制PrA对泡沫蛋白的降解 ,但这一工作仍有待进一步研究。
Many data proved that some proteinase remains because the draft beer isn't sterilized by the Pasteurization. The remaining proteinase will destroy the foam protein Z(PrZ)and the foam stability of the beer will be bad. It have found that the main destroying factor is the proteinase A(PrA). The methods for detecting the minim PrA and PrZ quantity have been established. It imagine that a PrA inhibitor can be appended into beer to inhibit the superfluous PrA activity. But such research is still going along. The thesis introduced the researching tenor in this field.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第9期51-56,共6页
Food and Fermentation Industries
