Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela, Spain.
Int Microbiol. 2011 Jun;14(2):61-71. doi: 10.2436/20.1501.01.136.
This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of mannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, and their molecular masses range from 10 to 200 kDa--characteristics that allow mannoproteins to surround and thus stabilize the gas bubbles of the foam. Both the production and stabilization of foam also depend on other proteins. In wine, these include grape-derived proteins such as vacuolar invertase; in beer, barley-derived proteins, such as LTP1, protein Z, and hordein-derived polypeptides, are even more important in this respect than mannoproteins.
本文综述了蛋白质在起泡葡萄酒和啤酒泡沫的产生和稳定中的作用。啤酒，尤其是起泡葡萄酒的泡沫质量取决于多种因素，其中包括酵母自溶过程中从细胞壁释放的甘露糖蛋白。这些蛋白质具有疏水性、高度糖基化的特点，其分子量范围为 10 至 200 kDa，这些特性使得甘露糖蛋白能够包围并稳定泡沫中的气体气泡。泡沫的产生和稳定也依赖于其他蛋白质。在葡萄酒中，这些蛋白质包括来源于葡萄的液泡转化酶等；在啤酒中，大麦衍生的蛋白质，如 LTP1、蛋白质 Z 和大麦醇溶蛋白衍生的多肽，在这方面比甘露糖蛋白更为重要。
