In vitro studies on the main beer protein Z4 of Hordeum vulgare concerning heat stability, protease inhibition and gushing
In vitro studies on the main beer protein Z4 of Hordeum vulgare concerning heat stability, protease inhibition and gushing
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大麦主要啤酒蛋白Z4热稳定性、蛋白酶抑制及喷涌的体外研究
DOI：
10.1002/jib.118
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发表时间：
2014
影响因子：
2.6
通讯作者：
R. Vogel
中科院分区：
文献类型：
--
作者：
C. Specker;L. Niessen;R. Vogel
Z4蛋白是大麦中含量最丰富的丝氨酸蛋白Z，是啤酒泡沫的主要成分之一，它能抑制丝氨酸蛋白酶的活性。蛋白质Z4对影响麦芽质量的麦芽蛋白水解酶的可能影响是啤酒酿造商感兴趣的。此外，Z4在酿造过程中的持久性以及随之而来的Z4在啤酒中的存在对酿酒商来说很重要，因为它对泡沫有影响。为了分析Z4对蛋白酶抑制和啤酒喷出的影响，用Z4编码基因异源转化巴斯德毕赤酵母细胞，从转化子液体培养上清液中回收蛋白质。琼脂扩散实验表明，重组Z4蛋白对大麦麦芽中存在的蛋白水解酶具有抑制作用。蛋白质的热变性削弱了对蛋白酶的抑制，并显示出Z4结构的降解。通过将Z4蛋白添加到经2类疏水蛋白FcHyd5p预处理的啤酒中，分析了Z4对疏水蛋白诱导的喷涌的影响。结果表明，在啤酒中添加Z4蛋白可以显著减少啤酒的溢出量。热处理再次对Z4的喷涌还原能力产生了负面影响。版权所有(C)2014酿酒与蒸馏研究所
Protein Z4, the most abundant form of serpin protein Z of Hordeum vulgare, is one of the major constituents of beer foam and inhibits the activity of serine proteases. The possible influence of protein Z4 on malt proteases, which impact malt quality, is of interest for brewers. In addition, the persistence of Z4 in the brewing process and the ensuing presence of Z4 in beer matters to brewers because of its impact on foam. In order to analyse the influence of Z4 on protease inhibition and beer gushing, Pichia pastoris cells were heterologously transformed with the Z4 coding gene and the protein was recovered from the supernatant of a transformant's liquid culture. Agar diffusion assays showed that the recombinant Z4 protein had an inhibitory effect on proteases present in barley malt. Heat denaturation of the protein impaired protease inhibition and revealed degradation of the structure of Z4. The effect of Z4 on hydrophobin-induced gushing was analysed by addition of the protein to beers pre-treated with the class 2 hydrophobin FcHyd5p. Results demonstrated that addition of protein Z4 to gushing beer reduces the overflow volume considerably. Heat treatment again had a negative impact on the gushing reduction capacity of Z4. Copyright © 2014 The Institute of Brewing & Distilling
影响因子：
64.8
作者：
Aimanianda, Vishukumar;Bayry, Jagadeesh;Latge, Jean-Paul
通讯作者：
Latge, Jean-Paul