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Discuss Non- biological Turbidness in beer formed by polyphenol, and protein
Author(s):
LI Zhi-hua
,
ChenNing
,
Qiu chang-ming
,
Wang Jun-ying
Pages:
16
-
19
Year:
2004
Issue:
5
Journal:
BEER SCIENCE AND TECHNOLOGY
Keyword:
啤酒
;
多酚
;
活性蛋白
;
胶体
;
混浊
;
非生物稳定性
;
Abstract:
啤酒是一种成分复杂,稳定性不强的胶体溶液,有很多因素会导致啤酒混浊,但啤酒混浊物的主要成分是多酚、蛋白质所引起的.本文主要探讨了多酚、蛋白质由于分子间的亲和性不同而形成啤酒混浊复合物的原理以及由活性蛋白、活性多酚之间相互作用的结合机制;最后还讨论了由多酚和蛋白质形成混浊物的动态无差异曲线图,从而从分子的角度对啤酒混浊物形成机制得到进一步的阐述,并且就如何提高啤酒非生物稳定性提供了解决思路.
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