structural changes of malt proteins during boiling在沸腾的麦芽蛋白的结构变化.pdfVIP

Molecules 2009, 14, 1081-1097; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Structural Changes of Malt Proteins During Boiling Bei Jin 1, Lin Li 1,*, Guo-Qin Liu 1,2, Bing Li 1, Yu-Kui Zhu 1 and Liao-Ning Liao 2 1 Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P.R. China 2 Guangzhou Zhujiang Brewery Group Company, Guangzhou 510315, P.R. China * Author to whom correspondence should be addressed; E-mail: felinli@; Tel.: +86 20 Fax: +86 20 Received: 23 December 2009; in revised form: 3 March 2009 / Accepted: 4 March 2009 / Published: 9 March 2009 Abstract: Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism spectroscopy. The results showed that both protein content and amino acid composition changed only slightly during boiling, and that boiling might cause a gradual unfolding of protein structures, as indicated by the decrease in surface hydrophobicity and free sulfhydryl content and enthalpy value, as well as reduced α-helix contents and markedly increased random coil contents. It was also found that major component of both worts was a boil