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2010•Science and Technology of Food IndustryRequires access

Effect of ionic strength and pH on stability of heat-stable protein in the barley

Zhao Chang-xin

Open publisher page 1 citations

Abstract

Heat-stable protein in the barley takes an important role in the non-biological stability and turbidity in the beer.The Bradford method and SDS-PAGE were used to study the stability of heat-stable protein in the barley after changing pH and ionic strength.The results showed that both pH and ionic strength took an important role in the stability of heat-stable protein,the influence of alkaline environment was far bigger than acid environment,ionic strength was inversely correlated with the stability of heat-stable protein.With the ionic valent states increasing,stability of heat-stable protein reduced.The study provided reliable parameters for the study on characteristics of heat-stable protein,and provided references for pertinently improvement in beer production.

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What this paper is about

Heat-stable protein in the barley takes an important role in the non-biological stability and turbidity in the beer.The Bradford method and SDS-PAGE were used to study the stability of heat-stable protein in the barley after changing pH and ionic strength.The results showed that both pH and ionic strength took an important role in the stability of heat-stable protein,the influence of alkaline environment was far bigger than acid environment,ionic strength was inversely correlated with the stability of heat-stable protein.With the ionic valent states increasing,stability of heat-stable protein reduced.The study provided reliable parameters for the study on characteristics of heat-stable protein,and provided references for pertinently improvement in beer production.

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Available abstract

Heat-stable protein in the barley takes an important role in the non-biological stability and turbidity in the beer.The Bradford method and SDS-PAGE were used to study the stability of heat-stable protein in the barley after changing pH and ionic strength.The results showed that both pH and ionic strength took an important role in the stability of heat-stable protein,the influence of alkaline environment was far bigger than acid environment,ionic strength was inversely correlated with the stability of heat-stable protein.With the ionic valent states increasing,stability of heat-stable protein reduced.The study provided reliable parameters for the study on characteristics of heat-stable protein,and provided references for pertinently improvement in beer production.

Key concepts: Ionic strength, Heat stability, Chemistry, Thermal stability, Turbidity, Stability (learning theory), Ionic bonding, Protein stability

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