Modelling beer fermentation variability

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替罗非班在急性进展性脑梗死中应用

现代医学Modern Medical Journal2020，Aug ；48（8）：966-970［收稿日期］2020-03-23［修回日期］2020-08-11［作者简介］尹其舵（1982－），男，安徽巢湖人，主治医师。

E -mail ：Yqd19820815@163．com［通信作者］吴清阳E -mail ：qingyangwumd@163．com［引文格式］尹其舵，李正侠，耿万杰，等．替罗非班在急性进展性脑梗死中应用［J ］．现代医学，2020，48（8）：966-970．·论著·替罗非班在急性进展性脑梗死中应用尹其舵1，李正侠1，耿万杰1，吴清阳2（1．安徽省阜阳市太和县人民医院神经内科，安徽阜阳236600；2．南京医科大学附属无锡市人民医院影像科，江苏无锡214023）［摘要］目的：探讨替罗非班联合阿司匹林、氯吡格雷对急性进展性脑梗死患者的临床疗效、生活质量ADL 评分、神经功能缺损NIHSS 评分的影响。

方法：前瞻性分析90例急性进展性脑梗死患者，随机分为观察组和对照组，各45例。

对照组给予服用阿司匹林、氯吡格雷治疗，观察组在经替罗非班联合治疗（24 72）h 后贯续服用阿司匹林及氯吡格雷。

比较2组患者治疗后临床疗效、NIHSS 评分（24h 、72h 、7d 及14d ）、ADL 评分及不良反应发生率。

结果：观察组总有效率为88．99%，高于对照组的71．11%（P ＜0．05）；观察组治疗后NIHSS 评分低于对照组，且观察组治疗后与治疗前ADL 评分差值高于对照组（P ＜0．05）；不良反应发生率：观察组为13．85%，对照组为7．69%（P ＞0．05）。

结论：替罗非班联合阿司匹林、氯吡格雷能有效地改善急性进展性脑梗死患者脑组织血流，提高患者生活质量，改善神经功能，安全性较好。

［关键词］急性进展性脑梗死；替罗非班；NIHSS 评分；生活质量［中图分类号］Ｒ743．3［文献标识码］A［文章编号］1671-7562（2020）08-0966-05doi ：10．3969/j．issn．1671-7562．2020．08．006Effect of tirofiban in patients with acute cerebral infarctionYIN Qiduo 1，LI Zhengxia 1，GENG Wanjie 1，WU Qingyang 2（1．Department of Neurology ，Taihe County People ＇s Hospital ，Fuyang 236600，China ；2．Department of Ｒadiology ，the Affiliated Wuxi People ＇s Hospital of Nanjing Medical University ，Wuxi 214023，China ）［Abstract ］Objective ：To study the clinical efficacy of tirofiban combined with aspirin and clopidogrel on scores ofDaily Living Ability Scale （ADL ）and National Institute of Health Stroke Scale （NIHSS ）in patients with acute pro-gressive cerebral infarction．Methods ：90patients with acute progressive cerebral infarction admitted to our hospi-tal from July 2018to July 2019were randomly divided into observation group and control group （45cases ）．The control group was treated with aspirin and clopidogrel ，on top of which the observation group was given tirofiban．The clinical efficacy ，ADL ，NIHSS and adverse reactions between the two groups were statistically analyzed．Ｒesults ：The total effective rate was 88．89%in the observation group ，71．11%in the control group （P ＜0．05）．In the observation group ，the NIHSS were lower than those during the time of 24h ，72h ，7d and 14d ，respectively （P ＜0．05）and meanwhile ，the differentials of ADL between post treatment and prior treatment were high than those in the control group （P ＜0．05）．The incidence of adverse reactions was 13．85%in the observation group ，7．69%in the control group （P ＞0．05）．Conclusion ：Tirofiban combined with aspirin and clopidogrel has a cura-tive effect in acute progressive cerebral infarction ，improving the brain microcirculation blood flow and nerve func-tion ，enhancing life quality of patients ，and ensuring the safety of the therapy．［Key words ］acute progressive stroke ；tirofiban ；score of NIHSS ；quality of life·669·急性脑梗死是临床常见的一种脑血管疾病，病理生理学基础为脑血供突然中断，可导致脑组织坏死，神经元细胞、星形胶质细胞、胶质细胞不同程度损伤，是出现致残、致死的严重脑血管疾病之一。

麦芽及其酿造性能（EBC）

When buying malt, the brewery is looking for a product, which will yield the most economic extract (wort) and will operate satisfactorily under brewhouse conditions and throughout the brewing process. Malt, which is difﬁcult to handle can cause quality and process problemsinvolving additional costs. T o ensure that an appropriate malt is supplied the brewer will set and agree a suitablespeciﬁcation with his supplier. B rewhouse performance of the malt isaffected by the interactions between malt quality and:• The type of brewing process.• The type of brewhouse equipment.• Other materials that are used with the malt e.g. adjuncts.The brewer has certain objectives when purchasing malt:• T o recover a high yield of sugar (extract) from the malt.• That the malt will operate satisfactorily in the plant without additional processing or treatments.• The malt will pass through the plant within the required cycle time (run off time).• The wort produced from the malt provides all the necessary nutrients to ensure a satisfactory fermentation.• The malt delivers the ﬂavour and process requirements of the brewer and his customers.All of these beneﬁts are supplied on consistent and reliable basis.Malt speciﬁcationsBarley, and the malt produced, is derived from natural living material, and hence subject to all the variations which can occur as a result of genetic and environmental conditions. It follows that no two batches of malt are alike.Malt is analysed in accordance with standard industry tests such as the IoB, EBC and ASBC methods of analysis. However, standard malt speciﬁcations are not always a reliable indicator of how well the malt will perform in the brewery. Brewers and maltsters are continually looking for better predictions of brewing performance of a malt.Barley varietyThere is a list of approved barley varieties for malting. Each barley variety has its own characteristics through its genetic make-upwhich will determine certain properties ofimportant to brewing. Some varieties producebetter malt than others.Barley variety will inﬂuence malt quality interms of variables such as:• % nitrogen or protein in grain (see later)• % beta-glucan after malting• Size and homogeneity of grain – plumpergrains yield better extracts and are easier tomalt and mill. Most brewers specify that allgrains should be ≥2.2 mm• Not all barley varieties have similar abilities toproduce enzymes, this can be importantparticularly when using high levels ofadjunct.The environment also inﬂuences thesefactors, e.g. weather, soil type and the use offertiliser.The barley variety used to make the malt isconsidered important not only because of itsbrewing properties, but because of specialcharacters it gives to the ﬁnished beer. T odaymany traditional ale brewers still specify MarisOtter as they believe it makes better qualitybeer, even though this variety is no longerrecommended because of its poor yield andagronomic performance.Extract YieldExtract is a measure of the amount of sugarrecovered from the malt after mashing. Theextract value is based on a laboratory mash.There are two basic laboratory proceduresused for measuring extract.• The IoB method, which involves mashing10% malt with, distilled water and letting themash stands for 60 minutes at 65°C. Theextract is measured as the speciﬁc gravity ofthe ﬁltered solution at 20°C. The results areexpressed as litre degrees per kilogram.• In the EBC (European Brewery Convention)method two mash stand temperatures of45°C and 70°C are used. The Extract isexpressed % sugar (sucrose) over totalweight of maltExtract value for typical malt made fromstandard 2-row barley.Malt extract “dry” IoBl°/kg EBC°PlatoStandard ale malt 305 – 315 81 – 82Standard Lager malt 300 – 310 80 – 81Both methods give a prediction of brewhouseperformance. However under laboratoryconditions mashing are not optimised whichexplains how extract recoveries of greaterthan 100% can be achieved with moremodern mashing and wort separationtechniques such as the modern mash ﬁlter.The factors which favour high extractrecovery include:1. Varietial effects – different barley varietiesgive different yields2. The total nitrogen content – the higher thenitrogen the lower the extract.3. Corn size – large even corns size give bettermalting and milling performance.4. Modiﬁcation – the malt should beadequately but not over-modiﬁed – seelater.5. Enzyme capacity – the malt should havesufﬁcient enzymes to degrade the starchand convert it to simple sugars.6. Low in gums – extract recovery can bereduced by the presence of gums –particularly beta-glucans in the malt. Thisproblem is often resolved by the addition ofexogenous beta glucanase.Malt Nitrogen (usually expressed as %nitrogen)The higher the level of nitrogen the lower the% extract. Therefore brewers specify the %nitrogen or protein in malt.T ypical % nitrogen is in the range of :Ale Malt 1.4 – 1.6%Lager Malt 1.6 – 1.8%(Nitrogen is sometimes expressed as% protein which is % nitrogen x 6.25)However nitrogen plays an essential role inthe quality of the beer:• Nitrogen, in the form of amino acids, isrequired for yeast growth with typical valuesof 160 to 240 mg/l depending on yeaststrain and wort gravity.• Hydrophobic nitrogen from the malt providethe beer foam and head retention in beer.• Some long chain polypeptides causecolloidal instability (chill and permanenthaze) in beer and have to be reduced in thebrewing process.• Proteins and polypeptides contribute to thetexture and mouthfeel of the beer. Excessiveremoval leads to a thin tasting beer withpoor foam.It is important to ensure a avoid excessnitrogen in the barley, but ensure sufﬁcient ofthe nitrogen available is broken down tosoluble nitrogen. The ratio of total to solublenitrogen is an important indicator or brewingperformance. Most of the nitrogen breakdownoccurs during malting.Technical Summary 10By Tim O’RourkeContinuing this series oftechnical summaries forthe Institute & Guild’sAME candidates.Malt speciﬁcations & brewing performanceMoisture (usually expressed as % moisture) The lower the % moisture, the higher the extract in the malt. Malt speciﬁcations express the extract as “extract dry” or “extract as is”–which includes the moisture content.The darker the malt colour, the higher or longer the kilning time. This results in lower % moisture. Because of their darker colour ale malts tend to have a lower % moisture than lager malt.Kilning uses a large amount of energy. The next process stage after kilning is mashing when the malt is re-hydrated, There is no beneﬁt in excessive moisture reduction and the trend is to move to higher lager malt moistures to reduce energy costs. For safe storage and good milling performance malt moisture should not exceed 6%.The higher the moisture, the lower the extract yield per tonne of delivered malt. This has to be adjusted in the price since the brewer wants to pay for malt not water.T ypical % moisture values for standard malts: Standard ale malt = 2 – 3% moisture Standard lager malt= 4 – 6% moistureColourDuring kilning chemical reactions take place between the malt components to produce colour compounds. There are a number of colour and ﬂavour reactions. The principal reaction is between amino acids and sugars called the “Maillard reaction” which produces both colour and ﬂavour active compounds.The higher the kilning temperature, the greater the amount of colour compounds produced. As well as producing colour, these compounds also contribute to ﬂavour.The colour of the malt is based on the colour obtained from the IoB or EBC mash using a 10% solution. This colour value provides an approximate indicator of ﬁnal beer because it is based on a dilute laboratory mash with an original gravity of 1030°(8°Plato). Further colour develops during wort boiling.ModiﬁcationBefore the brewer can break down the starch in malt to sugars during mashing, the maltster has to break down the cell structure in the endosperm to make the starch granules accessible. This process is called modiﬁcation and is the most important measurement when predicting brewing performance and extract yield from malt.Modiﬁcation gives a measurement of how evenly the cell structure in the endosperm has been broken down during the malting process. Enzyme activity starts from the embryo and the aleurone layer surrounding the endosperm to break down the protein and beta-glucan cell walls surrounding the starch granules (see Figure 1).The process of modiﬁcation has the effect of stripping away the cell wall structure and is shown in the two electron micrographs (Figures 2 and 3).The degree of modiﬁcation can be measured in a number of ways:Direct observationThe electron micrographs clearly show thedegradation of the cell walls. This is acomplicated and expensive technique forroutine analysis.However, the presence of cell wall materialcan be detected using a calcoﬂuor stain. Thecalcoﬂuor dye binds with beta-glucans (cellwall material) and ﬂuoresces under UV light.Thus if sectioned grains are exposed to thisdye those parts of the corn rich in beta-glucanwill ﬂuoresce. This technique can be used todetermine both the proportion of corns thathave modiﬁed as well as the extent ofmodiﬁcation within individual corns.By taking a series of transverse sectionsthrough the gain it is possible to make directobservation of the endosperm and evaluatethe degree of modiﬁcation. It is found thatthese observations correlate well with brewingperformance.Indirect measurementsAnother way of measuring modiﬁcation isassessing factors inﬂuenced by thebreakdown of the endosperm structure in thegrain:1.During malting the protein matrix, whichsurrounds the starch granules inside eachstorage cell is broken down. The greater thevalue of soluble nitrogen, the higher themodiﬁcation. The IoB analysis it is usuallyexpressed as the “Soluble Nitrogen Ratio”(SNR), which is the soluble nitrogen/totalnitrogen expressed as a %. The EBC methoduses a similar ratio based the EBC mashwhere it is called the Kolbach Index.2. Unless the malt is fully modiﬁed a number ofcells within the endosperm will not bedegraded and will remain intact with coarsermilling. When the malt is mashed theenzymes will not be able to penetrate thecells and gain access to the starch. Thesecells are ruptured with ﬁne milling and theextract can be recovered. Anothermeasurement of modiﬁcation is thecourse/ﬁne difference, which measures thedifference in extract yield between ﬁnelyand coarsely ground malt. The smaller thedifference the better the modiﬁcation.3. During malting the cell walls in theendosperm are dissolved away making thegrain softer and easier to mill. It is possibleto use this property to measure the degreeof modiﬁcation, by measuring the amount ofenergy required to grind the malt (Friability).The method takes 50 grams of malt which ismilled with a constant pressure over a meshscreen. The well modiﬁed grain will fallthrough the screen leaving the chunks ofunder-modiﬁed malt. The weight of groundmalt indicates the degree of modiﬁcation. Italso measures the homogeneity orevenness of modiﬁcation.4. Cold water extract measures the amount ofsugars broken down and released duringthe malting process. – higher cold waterextracts indicate higher modiﬁcation (seeTable 1).It is important to use malt that has beencorrectly modiﬁed:In under-modiﬁed malt all the cell walls have Figure 1 – Process of modiﬁcation of a barleycorn.Figure 2. Before – showing the beta glucan cellwalls surrounding the starch granules in theendosperm before in barley before malting.Figure 3. After – showing how the cell structurehas been stripped away exposing the starchgranules,which can now be degraded byenzymes during mashing.Thanks to Professor G. Palmer,Heriot Watt University,forpermission to use the electron-micrographs.Index of modiﬁcation Pale Ale Malt Lager Malt Kolbach % (Sol N/Total N) 38 – 39 40 – 43Course/Fine difference (l°/kg) 3– 6 2 – 3 Friability % ≥95 ≥95Homogeneity % ≥88 ≥82Cold water extract % 1.8 – 2.0 2.0 – 2.2 Table 1: Typical speciﬁcation for modiﬁcation in pale ale and wellmodiﬁed lager malt.not been broken down, it usually has a lower soluble protein content (SNR is lower) and there may still be small starch granules present which can give starch conversion and haze problems. Under-modiﬁed malt will give brewhouse problems and give poor extract recovery.In over-modiﬁed malts the cell structure is fully broken down, the soluble protein is higher (high SNR), and most of the small starch granules have be broken down. It is much easier to recover but extract from overmodiﬁed malt, but some extract may have been used up during the malting process. Excessive nitrogen breakdown may lead to loss of foam positive proteins and poorer beer foam performance.Enzyme Activity.The principal activity of malting is to encourage the barley to produce its own enzymes. Some of the enzymes are required during malting to modify the corn structure. The other enzymes, principally the Diastase enzymes (which break down starch) are required to work during mash conversion in the brewhouse.There are two principle diastatic enzymes:• Alpha amylase which randomly hydrolysesthe starch to produce shorter chains andreduces the viscosity. The activity of theenzyme is measured by the length of timerequired to break down a standard starchsolution to a speciﬁc colour standard usingan iodine indicator. The activity is expressedas dextrinizing units (DU).• The other enzyme, beta amylase attacks thenon reducing end of the starch chain toproduce maltose sugar. The enzymic poweris measures as DP (Diastatic Power in°Lintner) in the IoB methods of analysis.The DP is around 35 – 40 for standard AleMalts, but can be as high as 100 to 125 forlager malts and over 160 for some high proteinsix row North American malts. The latter maltshave far more enzymic power than theyrequire just to convert the starch from the maltitself and enable the brewer to use high levelsof unmalted starch adjuncts (see a laterseries.)In EBC analysis the diastatic power ismeasured as °WK (Windisch-Kolbach units).The value of °WK can be converted to °Lintnerby the formula:DP °Lintner = (°WK + 16) / 3.5The contribution of malt to ﬂavourMalt is the principal ingredient in beersupplying sugar to the yeast which producesalcohol. In addition to sugar, yeast requires avariety of essential nutrients which arenecessary for satisfactory yeast growth andnutrition. The typical components requiredinclude:• Simple sugars (glucose, maltose andmaltotriose) for fermentation• Amino acids (free amino nitrogen > 150 mg/l)for yeast growth• Mineral ions for enzymes – typically zinc,copper etc• Vitamins for healthy growth• Some lipid material for cell wall production –although yeast manufactures most of thesecompounds using available oxygen in thewort.During fermentation yeast will produce anumber of ﬂavour compounds as a directconsequence of metabolising brewing wort.Changes in wort composition will inﬂuencethis metabolism and hence the ﬂavour of thebeer produced.Malt also contributes directly to the appear-ance ﬁnal character and taste of the beer:Murphy Halfpage adImportant JIB news for membersPlease note that as an added service to members, the Journal of the Institute of Brewing(JIB) is now available online on the IGB website and may be downloaded fromw Printed copies of the JIB will continue to be available to members whospeciﬁcally request a copy.If you wish to continue receiving your copy by post please contact Nicky Baker at the IGB.Tel:+44(0)74998144email:*******************.ukThe Institute & Guild of Brewing。

阿卡波糖与格列吡嗪对降低2_型糖尿病患者血糖的疗效对比

阿卡波糖与格列吡嗪对降低2型糖尿病患者血糖的疗效对比朱为国，梁鸣，贾强强江苏省连云港市灌云县人民医院药学部，江苏连云港222200[摘要]目的研究2型糖尿病患者采用阿卡波糖、格列吡嗪治疗的治疗效果和药理价值。

方法选取2022年1—12月于连云港市灌云县人民医院中就诊的2型糖尿病患者120例为研究对象，采用随机数表法分为两组，每组60例。

采用格列吡嗪治疗的为格列吡嗪组，采用阿卡波糖治疗的为阿卡波糖组，比较两组血糖水平、治疗效果、不良反应发生率。

结果阿卡波糖组的糖化血红蛋白、空腹血糖、餐后2 h血糖优于格列吡嗪组，差异有统计学意义（P<0.05）。

阿卡波糖组总有效率为96.67%高于格列吡嗪组的88.33%，差异有统计学意义（χ2=5.689，P<0.05）。

两组不良反应发生率比较，差异无统计学意义（P>0.05）。

结论将阿卡波糖用于2型糖尿病患者治疗中，可更好地稳定血糖，在用药安全性上亦满足了患者需求。

[关键词] 阿卡波糖；格列吡嗪；2型糖尿病；血糖；效果分析[中图分类号] R4 [文献标识码] A [文章编号] 1672-4062（2023）05（b）-0112-04 Comparsion of Acarbose and Glipizide in Reducing Blood Glucose in Pa⁃tients with Type 2 Diabetes MellitusZHU Weiguo, LIANG Ming, JIA QiangqiangDepartment of Pharmacy, Guanyun County People´s Hospital, Lianyungang, Jiangsu Province, 222200 China [Abstract] Objective To study the therapeutic effect and pharmacological value of acarbose and glipizide in patients with type 2 diabetes. Methods A total of 120 patients with type 2 diabetes who received medical treatment in Guanyun County People´s Hospital of Lianyungang City from January to December 2022 were selected as the research objects and divided into two groups with 60 patients in each group by random number table method. Glipizide group was treated with glipizide group, and acarbose group was treated with acarbose group. Blood glucose level, therapeutic effect and incidence of adverse reactions were compared between the two groups. Results The glycated hemoglobin, fasting blood glucose, and 2-hour postprandial blood glucose of the acarbose group were better than those of glipizide group, and the difference was statistically significant (P<0.05). The total effective rate of the acarbose group was 96.67%, which was higher than 88.33% of the glipizide group, and the difference was statistically significant (χ2= 5.689, P<0.05). There was no statistically significant difference in the incidence of adverse reactions between the two groups (P>0.05). Conclusion When acarbose is used in the treatment of type 2 diabetes mellitus, it can better stabi⁃lize blood glucose and other related test values, and also meet the needs of patients in terms of drug safety.[Key words] Acarbose; Glipizide; Type 2 diabetes mellitus; Blood glucose; Effect analysis在中老年人群中，2型糖尿病的发病率极高[1]，临床症状非常典型，极易诱发肾病、视网膜病等多种并发症[2]。

每周只需注射一次,3个月即可轻松减掉10斤肥肉能让你管住嘴的减肥神药真的来了临床大发现

每周只需注射一次，3个月即可轻松减掉10斤肥肉。

能让你管住嘴的减肥神药真的来了临床大发现“管住嘴，迈开腿”简简单单六个字，就道出了减肥的真谛。

然而，面对那么多的美食诱惑，光这前三个字就足以让无数人的减肥大业半途而废了。

不过，好消息来了！最近，肥胖研究领域中的著名期刊《糖尿病，肥胖和代谢》杂志刊登的一项临床研究[1]显示，诺和诺德公司开发的索马鲁肽，可以抑制食欲，让你轻松“管住嘴”。

只需一周注射1次，连续注射12周后，就可减重10斤！而且，在这减轻的体重中，主要还是体内的脂肪组织，药物对除脂肪以外的去脂体重影响很小。

不光有效，还很安全！这项研究的通讯作者，来自英国利兹大学的John Blundell 教授表示，“索马鲁肽的作用是非常令人惊讶的，我们在12周内就观察到了其他减肥药物需要6个月才能达到的效果。

它减少了饥饿感和食欲，让患者能更好地控制饮食摄入。

”[2] John Blundell教授索马鲁肽（Semaglutide）本身是一款针对2型糖尿病的降糖药，主要成分为胰高血糖素样肽-1（GLP-1）类似物。

GLP-1是一种由小肠分泌的激素，在血液中葡萄糖水平升高时促进胰岛素的合成和分泌。

GLP-1进入人体后很容易被酶降解，天然的GLP-1半衰期仅有几分钟，所以，为了让它更长久的工作，研究人员会对它进行一些结构上的改造，在保留功能的同时不那么容易被酶降解。

这样得到的GLP-1类似物药物，比如大名鼎鼎的利拉鲁肽，可以将注射频率减缓到每天1~2次。

而索马鲁肽可以说是它们的“升级版”，在经过改造后，它的半衰期可延长至大约1周，因此注射一次的效果可以维持大约一周的时间[3]，对于患者来说更方便。

在不久前公布的全球大型III期临床试验中，索马鲁肽表现优秀，既能控制血糖，还可以保护心血管，这为它在上周赢得了FDA内分泌及代谢药物专家咨询委员会16:0的支持率，不出意外的话，索马鲁肽上市在即[4]。

不少分析人士预测它未来十年内的销售峰值将超百亿，成为治疗2型糖尿病中最好的降糖药。

细胞质膜优秀课件

质膜内
4.1.5 细胞膜的功能
细胞生物学
细胞膜与细胞表面
• 为细胞的生命活动提供相对稳定的内环境 • 物质和能量的交换 • 细胞内外信息跨膜传递 • 提供识别和结合位点 • 介导细胞与细胞、细胞与基质间的连接
• 参与形成具有不同功能的细胞表面特化结构
细胞生物学
细胞膜与细胞表面
• 第三节膜骨架
膜糖脂的功能
可以提高膜的稳定性，增强膜蛋白对细胞外基质中蛋白酶的抗性，帮助膜蛋白进行正确的折叠和维持正确的三维构型。
参与细胞的信号识别、细胞的粘着。有些糖蛋白中的糖基还帮助新合成蛋白质进行正确的运输和定位。
例如 ABO血型抗原，它是一种糖脂, 其寡糖部分具有决定抗原特异性的作用。
A型: 红细胞膜脂寡糖链的末端是N -乙酰半乳糖胺 (GalNAc)
4.1.4 膜的不对称性(membrane asymmetry)
细胞质膜的不对称性是指细胞质膜脂双层中各种成分不是均匀分布的，包括种类和数量的不均匀。
■ 不对称性的表现 ● 膜脂的不对称性； ● 膜蛋白的不对称； ● 膜糖脂的不对称。
不对称性：生物膜各膜面的名称细胞膜与细胞表面
细胞生物学
• ES （extro’cytoplasmic surface）细胞外表面
●人、鼠细胞融合实验
细胞生物学
细胞膜与细胞表面
人-鼠细胞融合实验
小鼠-人细胞融合过程中膜蛋白的侧向扩细散胞膜与细胞表面
细胞生物学
● 淋巴细胞的成斑和成帽反应细胞膜与细胞表面细胞通生物过学抗体交联膜蛋白分子聚集成斑(patching)、成帽(capping)的现象也是证明膜蛋白在膜平面侧向扩散的例子。
细胞生物学
细胞膜与细胞表面

啤酒术语

Acetaldehyde Green apple aroma, a byproduct of fermentation. 乙醛，有新鲜苹果芳香气味的发酵副产物Additive Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life. 添加剂，用来简化啤酒生产过程或是延长保质期的酶制剂、防腐剂以及抗氧化剂等。

Adjunct Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper. 辅料，可用来降低成本或是改善口感的可代替传统谷物的可发酵性原料。

Aerobic An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.一种生物体，像上部发酵用做淡色啤酒的酵母一样，需要氧气来进行新陈代谢。

Alcohol Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight.酒精,酒精或是乙醛，酵母作用于谷物中的糖发酵而产生的罪人的产物。

酒精含量都是以体积或是重量的百分比标注的。

Alcoholic Warming taste of ethanol and higher alcohol;s. 高含量酒精的柔和口感Ale Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeasts used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale;s character. 淡色啤酒，采用上面发酵用酵母菌株而做的著名啤酒种类，上面发酵法比一般的酿造所需的发酵温度高，所做出的酒具有更明显的口感与香气。

酵母菌co2 产生量的测定方法

酵母菌co2 产生量的测定方法英文回答：Measuring the production of CO2 by yeast cells is an important process in various scientific and industrial applications. There are several methods available to determine the CO2 production rate, and I will discuss two commonly used techniques: the respirometric method and the titration method.The respirometric method involves measuring the amount of CO2 produced by yeast cells by monitoring the decreasein oxygen concentration in a closed system. This method requires a respirometer, which is a device that can measure changes in gas volume. The yeast cells are placed in a sealed container with a known volume of air or oxygen. As the yeast cells consume oxygen and produce CO2, the volume of gas in the container decreases. By measuring the decrease in gas volume over time, we can calculate the rate of CO2 production.Another method to measure CO2 production is thetitration method. In this method, a known volume of yeast culture is added to a flask containing a solution of a weak acid, such as acetic acid. As the yeast cells ferment and produce CO2, the CO2 gas dissolves in the solution and reacts with the weak acid to form a salt and water. The reaction is typically monitored using a pH indicator, which changes color as the pH of the solution changes. Bytitrating the solution with a base, such as sodium hydroxide, we can determine the amount of acid that has reacted with the CO2, and hence calculate the CO2 production rate.Both methods have their advantages and disadvantages. The respirometric method provides a direct measurement of CO2 production and is relatively simple to set up. However, it requires specialized equipment and may not be suitable for high-throughput experiments. On the other hand, the titration method is more accessible and can be easily scaled up for large-scale measurements. However, it relies on indirect measurements and may be less accurate than therespirometric method.In conclusion, there are multiple methods available to measure the production of CO2 by yeast cells, including the respirometric method and the titration method. The choice of method depends on the specific requirements of the experiment or application. Both methods provide valuable information about the metabolic activity of yeast cells and can be used in various fields, such as biotechnology, fermentation, and environmental monitoring.中文回答：酵母菌CO2的产生量测定是在科学和工业应用中的一个重要过程。

啤酒词典

Beer GlossaryAdditiveEnzymes, preservatives and antioxidants which may be added to beer to simplify the brewing process or to prolong shelf life.AlcoholEthyl alcohol or ethanol. An intoxicating by-product of fermentation, caused by yeast acting on sugars in the malt.Alcohol contentAlcohol content is expressed as a percentage of volume or weight.AleBeers brewed with top-fermenting yeast strains. The top-fermenting yeast performs at warmer temperatures than yeasts used to brew lager beer.AmberAny top or bottom-fermented beer having an amber color: between pale and dark.AnaerobicThe ability to metabolise without oxygen present e.g. bottom-fermenting lager yeast.Aroma HopsVariety of hop chosen for its bouquet.AstringentDrying, puckering taste; can be derived from boiling the grains, long mashes, over-sparging or sparging with hard water.BarleyA grain malted for use in the mash in the brewing of beer.BitterBitterness of hops or malt husks; sensation on back of tongue. A bitter flavour in beer is from iso-alpha-acid in solution (derived from hops).Black maltPartially malted barley roasted at high temperatures. Black malt gives a dark colour and a roasted flavour to beer. BodyThickness and mouth-filling property of a beer described as "full or thin-bodied".Bottom-fermenting yeastOne of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also called "lager yeast".Brew KettleThe vessel in which wort from the mash is boiled with hops. Also called a copper.BungThe stopper in the hole in a keg or cask through which the keg or cask is filled and emptied. The hole may also be referred to as a bung or bunghole.CarbonationSparkle caused by carbon dioxide, either created during fermentation or injected later.CaramelSugar used to add color and alcohol content to beer. It is often used in place of more expensive malted barley. Chill hazeCloudiness caused by precipitation of protein-tannin compound at low temperatures; it does not affect flavor. Chill proofBeer treated to allow it to withstand cold temperatures without clouding.ConditioningPeriod of maturation intended to impart "condition"(natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste.Conditioning TankA vessel in which beer is placed after primary fermentation where the beer matures, clarifies and is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and secondary tank. CopperSee brew kettle.CooperCraftsperson who hand-makes beer kegs from wood.DextrinThe unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavour and body.DraftDispensing beer from a bright tank, cask or keg, by hand pump, pressure from an air pump or injected carbon dioxide inserted into the beer container prior to sealing.Dry-hoppingThe addition of dry hops to fermenting or ageing beer to increase its hop character or aroma.EnzymesCatalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.EsterV olatile flavour compound naturally created in fermentation. Often fruity, flowery or spicy.EthanolA form of alcohol produced by yeast during fermentation.FermentationConversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.FiningAn aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew. FilterThe removal of designated impurities by passing the wort through a medium, sometimes diatomaceous earth. Yeast in suspension is often targeted for removal.GrainyTastes like cereal or raw grain.GristBrewers' term for milled grains, or the combination of milled grains to be used in a particular brew.Heat ExchangerA mechanical device used to rapidly reduce the temperature of the wort.HopsHerb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.InfusionSimplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.IBUI nternational B itterness U nits. A system of indicating the hop bitterness in finished beer.KegContainer for beer. Originally made of wood and available in a variety of sizes. Many breweries employed their own coopers to make their kegs. Today the average beer keg in Australia is approximately 50 litres and made of stainless steel.LagerBeers produced with bottom-fermenting yeast strains at colder fermentation temperatures than ales.LageringFrom the German word lagern, to store. Refers to maturation for several weeks or months at cold temperatures (about 0 deg C).Light-StruckSkunklike smell on beer; from exposure to light.LiquorBrewer's term for water used in the brewing process, as included in the mash or used to sparge the grains after mashing.Malt (ing)The process by which barley is steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.Malt ExtractThe condensed wort from a mash, consisting of maltose, dextrins and other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract to reconstitute wort for fermentation. MashTo release malt sugars by soaking the grains in water. A mash is the resultant mixture.Mash TunA tank where grist is soaked in water and heated to convert the starch to sugar and extract the sugars and other solubles from the grist.MaltoseA water-soluble, fermentable sugar contained in malt.MeadMeads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices.PasteurizationHeating of beer to 60-79°C/140-174°F to stabilise it microbiologically.Pils (Pilsener)Style of bottom-fermented light-coloured beer with a very pronounced taste of hops.PitchTo add yeast to wort.ReinheitsgebotBeer purity law originating in Bavaria in 1520 and now applied to all German brewers making beer for consumption in Germany. It allows only malted grains, hops, yeast and water to be used in brewing. SedimentThe yeast material at the bottom of a bottle of conditioned beer.Shelf lifeThe number of days a beer will retain its peak drinkability. Packaged beer is best drunk fresh.SpargeTo spray grist with hot water to remove soluble sugars (maltose). This takes place at the end of the mash.Top-fermenting yeastOne of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer temperatures and is able to tolerate higher alcohol concentrations than bottom-fermenting yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer.TunAny large vessels used in brewing.WortThe solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewedwort, fermenting wort and finally beer.YeastA micro-organism of the fungus family.YeastyYeastlike flavor; a result of yeast in suspension or beer sitting too long on sediment.History of BeerBrewing is almost certainly the most ancient manufacturing art known to man, and is probably as old as agriculture. Beer is also as old as bread - in fact it is probable that either beer or bread may have been a by-product of the other. According to archaeologists, 'beerbread' was known in many eras.Earliest references to beerThe Egyptian eraThe Greek and Roman eraThe Christian eraMedieval times1400 onwardsEarliest references to beerThe Chinese brewed beer called 'Kui' some 5,000 years ago. In Mesopotamia, a 4,000 year-old clay tablet indicates that brewing was a highly respected profession - and the master brewers were women.In ancient Babylon, the women brewers were also priestesses. The goddesses Siris and Nimkasi were patronesses of beer, and certain types of beer were reserved exclusively for temple ceremonies.In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions regulating the business of tavern keepers in his great law code. These provisions covered the sale of beer and were designed to protect the consumer. The punishment of short measure by an innkeeper was drowning, which was an effective way to prevent any repetition of the offence!An ancient tablet now in New York's Metropolitan Museum lists Babylonian beers as: dark beer, pale beer, red beer, three fold beer, beer with a head, without a head etc. It also records that beer was sipped through a straw - in the case of royalty a golden straw, long enough to reach from the throne to a large container of beer kept nearby. 3,000 year old beer mugs were uncovered in Israel in the 1960s. Archaeologists said that their find at Tel Isdar indicated that beer drinking in Israel went back to the days of King Saul and King David. An Assyrian tablet of 2,000 BC lists beer among the foods that Noah used to provision the ark.The Egyptian eraSome 5,000 years ago in the Imperial Egypt of the Pharaohs, beer was already an important food item in the daily diet. It was made from lightly baked barley bread, and also was used as a sacrament.People gathered in the evening to drink at a 'house of beer'. Beer was the natural drink of the country, a basic in the diet of the nobility and of the fellah (the peasant). As well as being a drink, beer was also used as medicine. A medical document which was written in about 1,600 BC lists about 700 prescriptions of which about 100 contained the word 'beer'.The Egyptians also provided their dead with food and beer. An old Egyptian tomb bears the inscription: "....satisfy his spirit with beef and fowl, bread and beer". In the taverns or houses of beer in Egypt, the favourite toast was "Here's to your ghost".Beer also had status - a keg of beer was considered the only proper gift to be offered to the Pharaoh by a suitor seeking the hand of a royal princess. 30,000 gallons a year was also offered as a fitting gift to the Gods by Pharaoh Rameses II (1,200 BC). It is recorded that a similar amount was also offered to appease the gods when they became angry.Isis, the nature goddess, was Egypt's patroness of beer brewing and an important civic official was charged with the task of maintaining the quality of beer, an integral part of everyday life and religion.Other references to beer from Egyptian times include mention of beer brewed from barley in the Egyptian's Bookof the Dead, and many ancient Egyptian wall hangings also depict the brewing of beer.The Greek and Roman eraIt was the Egyptians who reputedly taught the Greeks how to brew beer.In fact it has been suggested by historians that Dionysus, the wine-god of Greek mythology, was actually a superimposition of Dionysis, the beer-god from pre-historic times.The famous Greek writer Sophocles (450 BC) stressed moderation, and suggested a diet of "bread, meat, green vegetables and zythos (beer)". Other early Greek writers, Xenophon and Herodotus, also mention beer.The Greeks in turn taught the Romans to brew, and Julius Caesar, following the fateful crossing in 49 BC of the River Rubicon, toasted his officers with beer.The Romans then showed the savage tribes in Britain the art of brewing.Pliny and Tacitus are among the classical writers who record the development of the brewing art among the Celtic and Teutonic peoples of Britain and Central Europe.The Christian eraBeer really came into its own with the advent of the Christian era, largely through the influence of the monasteries which brewed and improved the beer. Monks often built the first breweries as pioneers of the hotel business, providing shelter, food and drink to pilgrims and other travellers.Three Christian saints are listed as patrons of brewing, all distinguished members of the Christian faith: Saint Augustine of Hippo, author of the confessions; Saint Luke the Evangelist; and Saint Nicholas of Myra, better known as Santa Claus.Other saints also had links with brewing. Saint Columban, doing missionary work in Germany, found people preparing to consume a cask of beer in a ceremony to a pagan god. He blew upon the case, which fell apart, and when the crowd became penitent he miraculously increased the small amount of beer left. Saint Bright is credited with changing water into beer to feed lepers. She personally brewed ale each Easter time to supply all of the churches in the neighbourhood.Saint Mungo, the patron saint of Scotland's oldest city, Glasgow, established a religious brotherhood there in 540 AD, and one of the brothers started brewing to supply the others. Brewing is still regarded as the oldest industry in Glasgow. Saint Patrick, according to Senchus Mor, the book of the ancient laws of Ireland (438-441 AD), numbered among his household a brewer - a priest called Mescan.Medieval timesThe Emperor Charlemagne (AD 742-814), the great Christian ruler, considered beer as essential for moderate living, and personally trained the realm's brewmasters. King Arthur served his Knights of the Round Table with beer called bragget.Even in medieval times, beer was generally brewed by women. Being the cooks, they had responsibility for beer which was regarded as 'food-drink'. After the monasteries had established the best methods of brewing, the 'ale-wives' took the responsibility for further brewing.In England at this time a chequered flag indicated a place where ale and beer could be purchased.Of course few people other than the clergy could read or write, and a written sign would have been of little use. Many events of this era incorporate the word 'ale', reflecting its importance in society. Brides traditionally sold ale on their wedding day to defray the expenses - hence 'bride-ale' which became 'bridal'. The Christmas expression 'yule-tide' actually means 'ale-tide'.Saint Thomas A'Becket, martyred archbishop of Canterbury, was selected as patron saint of one of the London Guilds, the Brewers' Company. When he went to France in 1158 to seek the hand of a French princess for Prince Henry of England, he took several barrels of British ale as gifts.Beer was also handed out free of charge to weary travellers when the Wayfarer Dole was established in England.A Pilgrim's Dole of ale and bread can still be claimed by all wayfarers at the Hospital of St Cross, Winchester, England. This is said to have been founded by William of Wykeham, (1367-1404), and was claimed by Emerson, the American essayist, when visiting Winchester.1400 onwardsToday, "ale" and "beer" are used as interchangeable terms. However, ale, which consisted of malt (usually made from barley although other grains were used), water and yeast, was replaced at the start of the 15th century by beer. Introduced from Flanders, beer was bittered with hops and kept better than English ale because of the preservative quality of the hops.By the end of the century, beer had almost completely replaced the old English sweet ale, and was being exported to Europe. Records dating back to the 15th century show that almost half of the ships' cargoes taken across the North Sea and the Baltic Sea were barrels of beer.Until the middle of the 16th century, beer making was mainly a family operation and had little commercial application. However, it was certainly an integral part of everyday diet.Ladies-in-waiting at the court of Henry VII were allowed a gallon of beer for breakfast alone.Queen Elizabeth, when travelling through the country, always sent couriers ahead to taste the local ale. If it didn't measure up to the quality required a supply would be shipped from London for her.William Shakespeare's father was an ale-tester or "conner". The "conner" tested the ale by pouring some upon a bench and sitting on it while drinking the rest. If there was sugar in the ale, or it was impure, their leather breeches would stick after sitting for half an hour or so.The Dean of St Pauls, in the 16th century, is credited with the invention of bottled ale. Dr Alexander Norwell put ale in a bottle when he went fishing and left the bottle in the grass. Returning some years later he found the cork came away with an explosion but the taste and quality of the ale was still good.European beer first arrived in America with Christopher Columbus' ships. On his last voyage to America in 1502, Columbus found the natives of Central America making a first-rate brew "of maize, resembling English beer". The Pilgrim Fathers landed at Plymouth Rock, instead of further south as planned, partly because they were out of beer.A journal entry dated December 19, 1620 said: "We could not take time for further search or consideration; our victuals being much spent, especially our beer".At the end of the 17th century, the weekly allowance for pupils of all ages at one English school was two bottles a day. Beer was a good deal safer and more palatable than the available drinking water which was often drawn from polluted rivers. And beer was also common in the workplace. The American scientist and statesman, Benjamin Franklin, who lived in London from 1757-1774, recorded the daily beer consumption in a London printing house which he visited. The employees each had a pint before breakfast, a pint between breakfast and dinner, a pint at dinner, a pint at six o'clock and a pint when they finished work.Beer and HealthFoster's is deeply committed to promoting responsible consumption.While Foster's does not provide medical advice, nor attempt to advise individuals on important and complex medical issues, the Company is committed to ensuring that consumers access the best available information regarding alcohol and their health.As responsibility for the health of an individual ultimately and properly resides with the individual, individuals in all cases should consult a qualified medical practitioner who is familiar with that individual's medical history and can provide tailored, expert advice in order to help them make informed decisions about alcohol consumption. If an individual is in any doubt about the effect of alcohol on their health, then they should avoid alcohol altogether. National health organisations, medical research groups and industry bodies provide information on a range of health issues in relation to beer. The following links may be helpful:Food and BeerFine dining and wine have become synonymous but beer, once the traditional drink at the table, is making a comeback as a dinner drink.Countries with a long beer-drinking tradition have developed cuisines highly compatible with their favouritebeverage. German sausages and smoked goods go well with pilsener, British herrings and fish and chips with ales. Stout compliments oysters and Welsh rarebit while the French developed terrines and pates to serve with a glass of beer in the brasseries. The word itself means "brewery" - the first brasseries were eating houses attached to the great breweries of France.Modern Australia eats an enormous diversity of foods thanks to its multicultural nature. Here is a quick guide to matching beer with food:Chinese and MalaysianA flavour-packed dish like Cantonese stir fry, rich duck or Singapore fried noodles deserves a refreshing Foster's LightIce, a crisp Carlton Cold or even a hoppy Carlton Midstrength Bitter.Thai and chilli dishesWhen hot and spicy dishes heat up those taste buds, cool them down with a clean, thirst-quenching Victoria Bitter, a smooth Foster's Lager, an equally aromatic redback orgininal or a Pilsener style of beer such as our Matilda Bay Premium.IndianAn aromatically spicy and hot curry can be well contrasted with a refreshing Foster's LightIce or a malty and creamy Crown Lager.JapaneseThis flavoursome yet refreshing cuisine requires a beer to compliment each mouthful. A perfect match would be Carlton Premium Dry.Light lunches/Fish, chicken and saladsComplimenting simple light dishes with a crisp Carlton Cold or a smooth Foster's Lager makes for an enjoyable lunch or light dinner.Creamy sauces, buttery pastries and quichesCreamy and buttery dishes are well balanced by crisp clean lager style beers such as a fruity Carlton Premium Dry.Pasta or Sunday roastThese dishes are complimeted perfectly with a rich full-flavoured Melbourne Bitter, crown lager or Cascade Premium.DessertIf you are thinking of chocolate mud cake, Black Forrest cake or a saccher torte, try a Dogbolter. If it's a fruit sorbet with fresh berries you prefer, try a Cascade Premium Light.Cheese and fruit platterRedback Orginal would refresh your palate at the end of the meal or try a Carlton Cold.Beer & DiabetesBeer has long played a role in the social life of many Australians. Moderate consumption of beer can have positive health effects for some people and diabetes does not always prevent the moderate consumption of alcohol. However, if you do have diabetes, it is important that you discuss your consumption of alcohol with your General Practitioner or Endocrinologuist, beacause diabetes may impact how alcohol affects you, and the amount you can safely consume.What is DiabetesDiabetes is a condition in which the body has difficulty controlling the level of glucose (sugar) in the blood. With diabetes, either insufficient insulin is produced by the body or the insulin does not work effectively. Insulin is a hormone produced by the pancreas, which acts to move glucose from the blood into cells where it is used for energy. As a result, it builds up in the blood, causing symptoms that include lack of energy, increased thirst and urination and possibly weight loss.There are two main types of diabetes:Type 1 or Insulin dependent diabetes mellitus (IDDM)This usually occurs early in life (before thirty years of age), and is life-threatening if left untreated. People withType 1 diabetes stop producing insulin altogether. Treatment involves daily injections of insulin along with regular meals and snacks, and regular physical activity.Type 2 or Non-insulin dependent diabetes mellitus (NIDDM)This usually occurs later in life, from 45 years onwards. People with Type 2 diabetes still produce insulin but for a number of reasons they are less sensitive to it. Type 2 diabetes is treated by changes in lifestyle such as introducing a healthy eating plan and participating in regular physical activity. Tablets may also be prescribed to stimulate insulin production, or to help the insulin work more effectively.Alcohol and DiabetesThere are many sources of advice on this issue. The extract below is taken from a New South Wales Health Department publication:"Under normal circumstances people with diabetes can enjoy a moderate alcohol intake and still maintain good glycaemic control. The same precautions regarding the use of alcohol that apply to the general population apply to people with diabetes. Alcohol may cause hypoglycaemia or may mask the symptoms of hypoglycaemia from the other causes. Chronic alcohol intake may impair glycaemic control, may aggravate hypertriglyceridaemia, and is also a risk factor for neuropathy."The following additional advice was provided:"Moderate drinking is defined as 2(women) to4(men) drinks per day. When you drink alcohol, eat some carbohydrate food (see Principle 4). If reducing alcohol intake is difficult, seek guidance.""Principle 4: Include mostly carbohydrate and fibre foods. Slowly absorbed carbohydrate foods generally produce a lower glycaemic response than other carbohydrate foods. Slowly absorbed carbohydrate foods include most vegetables, fruits, legumes, wholegrain breads and low fat dairy products."Improving Diabetes Care and Outcomes, NSW Health Department, State Health Publication, No. (PHD) 970140. Furthermore, Diabetes Australia advise that:If you are overweight, have poor blood glucose control, high triglycerides, high blood pressure or other complications of diabetes (such as eye, kidney or nerve damage) you may be advised to drink less or not to drink alcohol at all.If you are taking insulin or certain blood glucose lowering tablets, you are at risk of alcohol related hypoglycaemia. Not only have studies shown that alcohol may decrease awareness of hypoglycaemia resulting in delayed treatment, but people may mistake you for being drunk and therefore not assist you. The hypoglycaemia may also be difficult to treat.Wearing diabetes identification and making your friends aware that you have diabetes may also help to reduce the risks of misinterpreting the symptoms of hypoglycaemia.Choosing a BeerAustralian beers are all produced from malted barley, with sugar syrups being used in many cases as an additional ingredient. During the initial processing the starch from the malted barley is broken down into a mixture of simple sugars and longer chain (complex) carbohydrate.In the next step, fermentation, almost all simple sugars are converted by the yeast into alcohol and carbon dioxide. The amount of carbohydrate in the final beer does vary but in most beers it is largely the complex carbohydrate which the yeast cannot use (approximately 2 grams per 100mL) and a smaller amount of simple sugars (generally less than 1gram per 100mL).Australian beers cover a spectrum of alcohol contents, with most in the range 2.5 to 5% alcohol by volume. Bearing in mind the guidelines above, and standard drink being 10 grams of alcohol, moderate drinking with a full strength beer (4.5 to 5% alc/vol) would be 2 to 3 small (eg. 375mL) bottles or cans per day for a man, and half of that quantity for a woman. There are some products, once termed "diet beers", in the full-strength range which have less carbohydrate and almost no simple sugars.These are correspondingly lower in energy content and are useful for that reason. Similarly reduced alcohol or light beers are lower in energy because of the lower alcohol content. They often contain amounts of carbohydrate and simple sugars similar to full-strength beer as to provide fullness and flavour to the product. From a weightcontrol viewpoint, the beer styles above provide some advantages.However, from a diabetes perspective, low alcohol beers may be a better choice than low carbohydrate beer, because not only is the energy content lower but the consumption of alcohol with little or no carbohydrate can increase the risk of hypoglycaemia.The final decision of whether to drink and what to drink lies with you. It remains essential that, if you wish to include beer in your diet, you consult your doctor. With certain diabetes medications, drinking increases the risk of hypoglycaemia.Please note: This information is provided as a general guide only. It is not a susbstitute for advice obtained from your General practitioner. Foster's advises that people with diabetes who wish to drink beer should consult their General Practitioner before doing so.Beer & GlutenWhat is Coeliac disease?Coeliac disease is a lifelong dietary intolerance to gluten resulting in damage to the lining of the small bowel such that food is not absorbed properly. Even small amounts of gluten in foods may affect sufferers of coeliac disease and result in health problems. Damage can occur to the small bowel even in the absence of symptoms. Are people with Coeliac disease able to drink beer?The majority of coeliac support groups and gastroenterology institutes advise that beer should be avoided by people with coeliac disease. However, this advice is not universally agreed to. If you have coeliac disease and wish to drink beer, Foster's recommends that you consult your General Practitioner prior to doing so.The tests proscribed by the Australian and New Zealand Food Authority indicate that most Australian beers are not gluten-free. However, people with coeliac disease may be able to drink beer in moderation with no noticeable effect. Nonetheless, it is important to recognise that in a small percentage of cases, damage to the small bowel may occur.In addition, it is likely that beers made with wheat may contain a higher level of gluten than traditional beers, and should not be consumed by people with coeliac disease. these are normally labelled as Wheat, or Weizen Beers. An example of a wheat beer is Redback Original Wheat Beer.You or your doctor may wish to contact the Australian Gastroenterology Institute for the latest information on coeliac disease and beer.What is Gluten?Gluten is a family of proteins contained in wheat. Similar proteins are found in cereal grains such as rye, triticale, barley and oats.Is there Gluten in beer?Traditional BeersAll beers are produced using varying quantities of barley malt, ie dried, germinated barley. In the brewing process the malt starch is solubilised in hot water as fermentable sugars. Only part of the malt protein is solubilised, and in the subsequent boiling of the extract much is degraded. Later steps in the brewing process also reduce the amount of malt protein found in beer. However some protein is essential for beer quality, particularly for beer presentation, since the beer foam (head) would be extremely poor without the protein.It should also be noted that some beers are produced using a proportion of sugar syrups made from wheat starch, ie wheat flour from which most of the gluten has been removed. The processing of this starch to produce the syrups used in brewing would result in minimal contribution of gluten to beer.Tests conducted in accordance with the procedure specified by the Australian and New Zealand Food Authority (ANZFA), suggest that traditional beers contain a level of gluten which is less than the level specified in the ANZFA Food Standards Code as "Low Gluten".However, there are concerns that the ANZFA test is unreliable in cases where malt is present (such as beer) and therefore the test may not detect gluten-like materials contributed by malt. Furthermore, it is also unclear whether these gluten-like materials have a similar effect to gluten, and therefore whether they also affect people with coeliac disease in a negative way.。

Mutagenizing酿酒酵母应变为改善发酵啤酒的财产

Mutagenizing酿酒酵母应变为改善发酵啤酒的财产摘要: 一个酿造酵母突变与完美的糖发酵能力是由mutagenizing孤立在酿酒p astorianus转化株,带有一个集成葡糖淀粉酶基因和有一份非功能性α-acetolactate合酶基因。

变异能够利用malto -丙糖有效,麦芽三糖发酵能力在ynb - 2%麦芽三糖中增加了从32.4%到72.0%,此前5 d在摇晃的文化。

麦芽汁发酵试验证实糖发酵财产的变异得到了很大的提高,而其酿造表演类似的是,野生型应变和特性特征的缩短啤酒matu -配给期间被保留。

因此,我们相信酿酒酵母突变将从中受益啤酒工业和有用,是低热量的啤酒生产。

关键词麦芽三糖;诱变;双乙酰;低聚糖;啤酒;pastorianus酿酒酿酒酵母是迄今为止最重要的驯化的微生物和用于烘焙和酒精饮料的生产。

重要的生物技术流程经由酿酒物种是基于发酵的淀粉玉米胚芽蛋白酶解物,但酿酒酵母无法利用低聚糖和麦芽三糖包含在麦芽汁有效,这有助于高热量的内容在啤酒,产生一个acetolactate中间在新陈代谢,消除需要一个长的成熟期。

因此,有效的发酵需要快速和完全的利用所有的糖和缩短成熟期。

最近,减少热量的啤酒已经风靡全球啤酒市场。

所需的卡路里水平可以获得通过减少酒精和真正的提取物浓度在啤酒或水解糊精的更高的可发酵糖麦芽汁,增加其糖发酵性能。

后一种方法以最小的酒精含量减少包装的产品是首选的一个。

各种遗传方法被采纳,目的是减少高热量的内容和成熟期。

不等的淀粉酶基因和/或葡糖淀粉酶基因已经被引入到酿酒酵母,许多研究者([1]、[2]、[3]和[4])。

我们还开发了一个酿酒酵母应变,有能力利用高浓度的低聚糖和缩短成熟期的啤酒(5)。

然而,很少有研究报道的有效利用麦芽三糖的酿造酵母。

麦芽三糖,第二个最丰富的糖在啤酒商麦芽汁,不是一个首选的碳源对酵母细胞和绝大多数的酿酒酵母株吸收两麦芽糖和麦芽三糖只有在葡萄糖消耗。

啤酒的风味轮和品评

Tasting BeerWhy taste different beers?•To find out which beers taste good and which you would drink again, and perhaps to learn about beer and foods that taste good together.•To learn about stylistic diversity of beer and even variances within a particular style.•To identify the ingredients and their respective balance in the beer revealing the complexities available due to variations in recipes and procedures in the brewing art.•You like beer.•Variety is the spice of life.The essential difference in well made beers are how it tastes and this can be, sometimes, very individual. Understanding this, it is important to know the "real thing" when you taste it to put others in perspective. It should be similar to the experience of tasting Roquefort Bleu cheese or a fresh, vine picked tomato. Roquefort Blue cheese put all other blue cheeses in context, just as a fresh, vine ripened tomato puts canned or hot-house tomatoes in context.Selection of Beers A casual tasting will usually include a variety of styles with the beers tasted in "spectral" order, lightest to darkest, comparing beers of like type and character. A professional tasting evaluates one style of beer with up to ten different examples within that style.Pouring the Beer Approximately two fingers of foam at the finish of the pour is desired. Pour the beer gently into a tilted glass to determine the amount of carbonation then continue slowly or rapidly. Finish pouring with a straightening of the glass.Recommended Temperatures•Pale Lagers 45 - 50°F.•Amber & Dark Lagers 50 - 55°F.•Pale Ales 50 - 55°F.•Dark Ales & Stouts 55 - 60°F.Glassware Some experts recommend the use of a brandy snifter because its shape provides access to the characteristics of the beer. Others recommend glassware according to the beer style being tasted. For example, a wheat beer would use the famous Weizen glasses, shaped like a bulb vase, to hold the larger head of this higher carbonated beer. Whatever is used, the glass should be clear to check the appearance of the beer. A clean beer glass is essential The glassware should be cleaned with a good detergent that does not have an animal fat base. Oils and fats leave residues that will ruin the head. A solution of baking soda and hot water, allowing the glasses to air dry, works well.Water is the best way to cleanse the palate but the more casual tasting may include crackers and\or food. Tasting the beers alone without food will allow the individualities of the beers tasted to better express themselves without being overpowered by the food.A Way To Taste BeerEvery style of beer has its own balance of characteristics. If one wishes to taste a beer and convey this opinion to others, a common beer terminology must be employed. Although many terms can be substituted, the characteristics of appearance, aroma and taste\finish will do fine. These characteristics can each be controlled and varied according to the ingredients and procedures used in the brewing process. Understanding beer requires a basic understanding of the entire brewing process, including malting, the nature of fermentation, the earthy character of malt and the bitter quality of the hop. The most difficult aspect for many will be getting used to not serving the beer too cold. An over chilled beer will not reveal its true character. The subtleties and aroma will be hidden in a beer that is too cold. (One caveat, some beers of a certain type need to be served very cold.)Appearance: You may think, "what does how the beer look like have to do with how it tastes?" A lot. Color, carbonation, and turbidity are all good indicators of the "health" of the beer and how closely it matches the style it was brewed for. Raise the glass to the light. Beer color can range from a very light greenish-yellow (straw) color as in pilsners, to the deep chocolate browns, sometimes opaque, for the stouts and porters, to the pinks and reds of the fruit flavored lambics, with almost every color in-between. Does the color fit the style? The color of beer is the result of a blend of malted grains. The length of exposure of the grain to the kilning process determines the color of the malt and the beer.Color: Take note of the color of the beer. There are guidelines for the color of each style of beer, and a beer whose color falls outside those guidelines may not taste exactly as you were thinking it would.Carbonation: is also an important vital sign of the health and quality of the beer. A good all-malt beer should, on average, retain half of its head for a minute and then leave "Brussels" lace on the side of the glass as the head falls.Turbidity: (cloudiness) of a beer is a quick way to determine if a beer has spoiled or not. Bottle-conditioned beers should be cloudy, but if the beer has been filtered and you notice "floaties" in there, you had better dump it.Aroma: When evaluating the aroma/bouquet of a beer, be careful to take your time with each sniff as your perception of smell is dulled after about four sniffs. Scent also helps deepen the taste and flavor of a beer so never drink beer straight from the bottle. The scent of beer can be broken down into three separate parts: aroma, bouquet, and odor.Aroma: is typically determined by the malt, grain, and any fermentation by-products. The aromas that originate from the malt and grain are often described as nutty, sweet, grainy, and malty. The fresh, earthy quality of malted barley combined with the bitter, apparent, antiseptic aroma of hops gives the beer it's aroma or bouquet. Immediately after the pour, smell the beer in the glass to capture the volatile aromas as they are soon on their way out of the glass and the beer. Do the aromas reveal the raw ingredients of the beer or have these been muted? Is there a strong hop or faint hop smell? Is there a malt character? Is it full or light? Alcohol and yeast add to the bouquet, but to a smaller degree than malt and hops, in most beers.Bouquet: Hops alone determine the bouquet of a beer. Their aroma is best noticed right after a beer has been poured as its scent dissipates quickly. Different hop varieties contribute different qualities to the bouquet, and some hops may not be appropriate for some styles. Terms used to describe the hop aroma include herbal, pine, floral, resin, and spice.Odor:is reserved for the scents that are attributed to defects in the beer. A very common defect, which is not the brewer's fault, is "skunkiness." The oxidation of the beer from light infiltration will cause beer to develop a skunky odor. Other terms used to describe off-aromas are butter, sulphury, cooked-vegetable, fishy, oily, and chlorine.Taste: is by far the most subjective and important factor when evaluating a beer. After tasting five or six beers your palate will become confused, so be sure to "clean" your palate with bread or crackers between different beers. Taste, like appearance and scent, can also be broken down into three categories: mouthfeel, flavor, and finish. Raise the glass to the lips and swallow enough of the beer to allow it to wash theentire tongue. Try to separate the hop taste and the malt taste. Are they well balanced for the style? Balance is the blending of all of a beer's properties - bitterness, acidity, esteriness, hoppiness, etc. The more malted barley used (in relation to the water), the more full and powerful the taste. Is the body full or thin? Beer can be dry, (lacking sugar) and with a usually strong bitter hop character, or fruity (the presence of sugar), or rich (a full taste of malt and fruit). How is the aftertaste? The aftertaste should confirm the taste. Is it clean and pleasant? You want to experience a slight degree of aftertaste. Alcohol strength has little to do with the overall quality, but alcohol does play a part in the taste of the beer. Can you taste too much of the alcohol? Feel the carbonation. Is it distracting? Yeast: There are many different strains of yeast, each with their own characteristics. Fed more maltose, yeast provides a smoother beer; more glucose and it makes a "winey" beer. Fermented slowly, the yeast also releases more "elegant" flavors; fermenting quickly, it will also make a more "winey" beer. Water: The quality of the water effects greatly the quality of the beer. Water can be hard or soft; alkaline or acidic. Each of these characteristics will effect the final beer.Mouthfeel: is the perception of body in the beer and is caused by the residual proteins and dextrins in the beer. For each style, there is an appropriate amount of body to be expected. Body is generally classified as light, medium, or full. Body is how heavy or how light a beer feels in the mouth. This is a result of how much malt sugar has been converted into sugar. Full bodied beers have more residual sugar than light bodied beers.Flavor: By far the most important and enjoyed element of drinking a beer is its flavor. To best taste all the flavors of a beer, make sure the liquid visits all four areas of your tongue: bitter, sour, sweet and salt. Take special notice of the orchestration of the balance between the hop bitterness and malt sweetness.Flavoras"Maltiness"Malt provides the yeast the food to make much of the beer flavor. This can be described as a sweetish or dryish "earthy" flavor. A heavier roasted malt will also contribute a degree of "roasted" taste to the beer. What grapes are to wine, malt is to beer.Flavoras"Hoppiness":Hops provide an "herbal, crisp, bitter, palate cleansing" effect to beer. Aromatic hops provide the herbal "grassy" nose, while bittering hops provide the gentle bitterness or "bite" in beer.Finish: (Also called after-taste.) The lingering sensation after a beer has been swallowed is called the finish. Again, depending on the style, a beer might have a long lingering bitter finish, or it might completely disappear without a trace.The Taste and Odor Flavor WheelThis is a narrative description of the "Beer Flavor Wheel," an attempt to list the basic taste, smell and texture descriptors found in beer in anorganized way, around the circumference of a circle or "wheel," with closely related descriptors placed near each other on the wheel. For purposes of this summary, simply imagine the following list of descriptors as arranged in a circle, beginning at noon and moving around thecircle in a clockwise direction back to the top at the finish. The wheel is divided into 13 broad categories, each of which contains numerous more specific descriptors. This list may be useful in beer tasting as a way to jog your memory in identifying specific subtle elements in the beer's aroma and taste.1. Aromatic, Fragrant, Fruity, Floral (ODOR)0110 Alcoholic0120 Solvent-like (plastic, can-liner, lacquer)0130 Estery (banana, apple)0140 Fruity (citrus, berry, melon, other fruits)0150 Acetaldehyde0160 Floral (flowers, roses, perfume, vanilla)0170 Hoppy2. Resinous, Nutty, Green, Grassy (ODOR)0210 Resinous (sawdust, resin, cedar, pine, spruce, seasoned wood) 0220 Nutty (brazil nut, hazelnut, walnut, coconut, sherry-like)0230 Grassy (fresh-cut grass, straw)3. Cereal (ODOR)0310 Grainy (raw grain, husk-like, corn, grits, flour)0320 Malty0330 Worty (fresh-wort aroma)4. Caramelized, Roasted (ODOR)0410 Caramel (caramel, toffee, treacle, molasses)0420 Burnt (burnt-sugar)5. Phenolic (ODOR)0500 Phenolic (scorched, hospital-like, pharmaceutical, bakelite)6. Soapy, Fatty, Diacetyl, Oily, Rancid (ODOR)0610 Fatty Acid (tallowy, goaty, cheesy)0620 Diacetyl (butter, butterscotch)0630 Rancid (rancid butter)0640 Oily (vegetable oil, gasoline, machine oil)7. Sulfury (ODOR)0700 Sulfury (rotten egg)0710 Sulfitic (burnt-match, choking, burnt rubber) 0720 Sulfidic (sewage, natural gas)0730 Cooked Veg. (overcooked greens, cooked corn) 0740 Yeasty (fresh yeast, meaty)8. Oxidized, Stale, Musty (ODOR)0800 Stale (old beer)0810 Catty (skunky)0820 Papery (cardboard)0830 Leathery0840 Moldy (damp cellar, wet soil)9. Sour, Acidic (ODOR, TASTE)0900 Acidic (pungent, sharp)0910 Acetic (vinegar)0920 Sour (lactic, sour milk)10. Sweet (ODOR, TASTE)1000 Sweet11. Salty (TASTE)1100 Salty12. Bitter (TASTE)1200 Bitter13. Mouthfeel (TASTE)1310 Alkaline1320 MouthcoatingMouthfeel (TASTE, ODOR)1330 Metallic (coins, inky, iron, rusty water, tinny)1340 Astringent (mouth-puckering, tannin-like, tart)1350 Powdery (dusty, chalky, particulate)1360 Carbonation (flat undercarbonated, gassy overcarbonated) 1370 Warming (spicy, alcoholic, winey)14. Fullness (TASTE, ODOR)1410 Body (thin, bland, full, viscous, creamy)。

18°P高浓酿造抗葡萄糖阻遏效应啤酒酵母的选育

18°P高浓酿造抗葡萄糖阻遏效应啤酒酵母的选育郭立芸【摘要】首先通过在18°P超高浓麦汁中对燕京酵母YJ0002进行定向驯化,确定适应该浓度生长的出发菌株,经过2-脱氧-D-葡萄糖梯度培养、抗性平板分离初筛以及复筛,采用高通量法筛选出2株抗葡萄糖阻遏效应的适于高浓酿造的啤酒酵母,并进行100 L微酿啤酒发酵实验,测定其发酵性能指标.实验结果表明:驯化代数为C8的菌株对数期酵母数和酵母细胞活性良好,确定其为出发菌株;与初始菌株YJ002相比,驯化菌株菌落大,且细胞形态饱满,经高通量筛选后优良菌株G2和G9可耐受高达13％的酒精浓度,在18°P 100 L微酿发酵中,发酵初期酒精含量提高10.52％和14.24％,发酵速率提高10.96％和15.11％,分别缩短发酵时间42 h和50 h,发酵度提高了6％和7％,且驯化菌株G2和G9生产的啤酒表现出较低浓度的乙酸乙酯和适宜浓度的高级醇,啤酒的口感较YJ0002有了显著的改善.【期刊名称】《食品与发酵工业》【年(卷),期】2015(041)004【总页数】6页(P91-96)【关键词】啤酒酵母;高浓酿造;定向驯化;浓度梯度培养基;2-脱氧-D-葡萄糖【作者】郭立芸【作者单位】北京燕京啤酒股份有限公司技术中心,北京,101300;燕京啤酒酿造技术北京市重点实验室,北京,101300【正文语种】中文啤酒高浓酿造(very high gravity，VHG)是指在啤酒酿造过程中糖化得到较高浓度的麦芽汁(15～18°P)，在发酵以后的工序中再用含CO2的脱氧水稀释到正常浓度(10～12°P)的酿造技术。

高浓酿造后稀释技术，可以在投资和运行成本降低的情况下，增加产量20%～40%，实现高浓酿造有着显著的经济效益和社会效益［1］。

但是由于VHG麦汁中存在更高浓度的可发酵性糖，导致发酵初期酵母细胞承受更高的渗透压并且在发酵后期承受更高的乙醇毒性［2］。

慢慢收集的酵母知识全福聚

弗曼迪斯Fermentis 艾尔酵母慕尼黑小麦弗曼迪斯Fermentis 艾尔酵母修道院风格弗曼迪斯Fermentis 拉格酵母德式/果香型 Mangrove Jack’s 拉格酵母捷克波西米亚风格弗曼迪斯Fermentis 拉格酵母德式拉格
14 W34/70
弗曼迪斯Fermentis 拉格酵母德式/麦香型
慕尼黑小麦酵母，可以产生丰富的水果和丁香香气，非常适合酿造德式酵母小麦啤，建议发酵温度20℃。这是一款有着比较好的酒精耐受度、高沉降性、高发酵度（82%）的酵母。香气较为平衡，发酵速度快。广泛用于西欧的下发酵酵母，有着优于S189 的果香和酯香味，适合酿制各类欧式下发酵啤酒。在拉格酵母中发酵温度偏高，所以比较适合家酿。 M84是一款下发酵拉格酵母，适合酿造欧洲风格的拉格、比尔森啤酒。这款酵母发酵的酒体柔和、平衡、干爽。总发酵周期4周，建议发酵周期6-8周。源自瑞士Hurlimann就餐的一款拉格酵母。这款酵母的发酵特性适合去酿造一些平衡度好，适饮性强的啤酒。全球最出名的酵母菌种，来源于德国维森酒厂Weihenstephan（始建于1040年世界上最古老的酒厂）。由于其良好的发酵特性，干净的麦香味，被广大啤酒集团普遍使用。另外由于发酵温度高，所以也很适合家酿使用 BRY-97是一款美国西海岸风格的艾尔酵母，他出自SIEBEL学院，并广泛用于商业酒厂生产不同风格的啤酒。17度时4天完成主发酵。味道干净，平衡、酵母沉降性好。适合酿造美式风格啤酒。由于该酵母发酵不剧烈，所以往往要在酵母投放超过12小时以上，有时甚至超过24小时，才会看到水封有气泡，这属于正常显现。另外该酵母活化时会有臭味，属于正常现象，并非酵母质量问题。
序号酵母名称

提高姜黄素生物利用度的新方法，雅培告诉你

提高姜黄素生物利用度的新方法，雅培告诉你
雅培（Abbott Labs）日前宣布推出一款姜黄素、磷脂和糊精新配方，可有效的改善口服姜黄素的生物利用度。

目前，新技术已经提交全球专利申请。

据雅培的发言人表示，当前已有的改善姜黄素可溶性的方法如自乳化系统等，因其添加的原原料中存在未经类法规允许的组分，往往很难应用于营养制品中，因此目前市场上食品级的改善姜黄素可溶性的产品并不太多。

在营养制品领域，提供姜黄素可利用度改善配方，除了需要增加姜黄素的可溶性和/或生物利用性，还需要解决姜黄素在口服过程中遇到的挑战。

在研发中，雅培发现姜黄素、磷脂和糊精的配方可显著的增加姜黄素的水溶性，且原料均为食品级。

其中的主要原因在于磷脂和糊精结合后具有显著协同增效作用。

单独使用糊精对姜黄素水溶性的影响非常小，而磷脂则是一种表面活性剂，能够明显的促进糊精的作用，且磷脂自身对姜黄素的水溶性也具有改善作用。

雅培的研究认为，优化的混合物中，姜黄素与磷脂的同等包含率（equal inclusion rate）为1-30wt%（以添加的干重计算），而糊精的比率为40-98wt%。

尤其是，当糊精的葡萄糖等值率为6-33时具有最为显著的效果，其效果高于其他的多糖（包括具有更好葡萄糖值的多糖）。

在应用方面，雅培表示该产品可应用于多种剂型中，包括可直饮饮料和膏体、固体产品如面包和糖果、半固体产品如面团和胶体等，还可用于补充剂和粉末中。

该产品是一种均质产品，在固体可分散产品中也可发挥正常效果，而不会产生组分的凝聚。

不过，在粉末或小颗粒等干混合物中其效果或许更好，也更容易应用。

当其被添加到水
中时，姜黄素、磷脂和糊精会形成复合物，从而增加姜黄素的水溶性。

啤酒麦汁的糖组成及啤酒酵母糖代谢的特征

啤酒麦汁的糖组成及啤酒酵母糖代谢的特征李红;Gabriella Farkas;Kun Szilard;王君伟;闫素娟;金玮鋆;褚洁洁【摘要】The fermentable sugar in wort includes glucose, sucrose, fructose, maltose and maltotriose. In beer fermentation process, these five kinds of fermentable sugar are absorbed by S.cerevisiae, and finally converted into alcohol and CO2. In the experiments, the content of these five kinds of sugar in wort extract were measured. Meanwhile, the change in sugar in fermentation process were tracked. Through the analysis of the absorption mechanism of sugar, the selection&breeding strategy of rapid fermentation S.cerevisiae was put forward, which could guide beer rapid fermentation.%麦汁中可发酵性糖包括果糖、葡萄糖、蔗糖、麦芽糖以及麦芽三糖，啤酒发酵过程中酵母对5种可发酵性糖进行吸收代谢，最终生成酒精和CO2。

本试验测定了麦汁浸出物中5种糖的含量，并对发酵过程中糖的变化进行了跟踪，通过对糖的吸收机理进行分析，提出了快速发酵酵母的选育策略，可供啤酒快速发酵参考。

【期刊名称】《酿酒科技》【年(卷),期】2015(000)006【总页数】4页(P16-19)【关键词】啤酒;糖代谢;麦芽三糖;快速发酵【作者】李红;Gabriella Farkas;Kun Szilard;王君伟;闫素娟;金玮鋆;褚洁洁【作者单位】中国食品发酵工业研究院，北京100015;匈牙利布达佩斯考文纽斯大学食品科学学院酿酒与蒸馏酒系，匈牙利布达佩斯2030;匈牙利布达佩斯考文纽斯大学食品科学学院酿酒与蒸馏酒系，匈牙利布达佩斯2030;中国食品发酵工业研究院，北京100015;中国食品发酵工业研究院，北京100015;中国食品发酵工业研究院，北京100015;中国食品发酵工业研究院，北京100015【正文语种】中文【中图分类】TS262.5;TS262.54;TS262.57啤酒麦汁的成分包括固形物、糖、含氮物质、酒花成分、酯类物质、单宁、硫化物、溶解氧、磷酸等物质[1]。

大麦β葡聚糖的流变性能

大麦β葡聚糖的流变性能ZvonkoBurkus，FeralTemelliDepartmentofAgricultural,FoodandNutritionalScience,UniversityofAlberta,Edmonton,Alta,CanadaT6G2P5Received11April2004;revised30October2004;accepted31October2004A vailableonline19December2004摘要：谷物β葡聚糖的营养保健功能与其高黏度有着紧密的联系。

尽管目前对于β葡聚糖凝胶溶液的黏度的研究已有报道，在升高温度时其流变学表现仍有冲突之处。

因此，本课题在不同的剪切速率（1.29–129s-1）和不同的温度（0.1–75℃）下对大麦β葡聚糖凝胶的黏性性能进行了测定，包括小规模工厂试验和实验室试验。

这两种试验都证明了凝胶的黏度随着温度的下降而降低。

活化能E a可由阿伦纽斯方程计算得到。

所有的浓度低于1%（w/w）的新制凝胶溶液均未表现出触变特性，但是实验证实提高剪切速率不适合低浓度的多分子溶液。

有关β葡聚糖流变特性的资料可以帮助我们在生理学和工艺条件方面对其有更深刻的理解。

1.概述：β葡聚糖是大麦和燕麦胚乳细胞壁的葡萄糖多聚物中的一个不起眼的名字，它占谷重的3-7%。

从结构上讲，它是(1→3)(1→4)-b-葡聚糖和类纤维成分通过(1→3)糖苷键连接而成的，这决定了它较强的溶解性。

β键不易被人体胃肠道重的酶消化，因此β葡聚糖被划分到可溶性膳食纤维的行列中。

天然的β葡聚糖具有很高的黏度，这与其保健功能密不可分。

β葡聚糖的这种天然高粘度会因提取和深加工而削减。

Wood等发现，血糖、胰岛素反应和燕麦β葡聚糖黏度的对数值成倒数关系。

由于黏度是分子量和浓度的函数，可以类似地推出血糖与浓度的分子量次方之间的关系(Wood,Beer,&Butler,2000)。

咖啡提取物可改善胰岛素敏感性

咖啡提取物可改善胰岛素敏感性伊利诺伊大学的研究人员发现，咖啡豆在烘焙后经常被丢弃的部分可能对健康有益。

研究人员对在咖啡豆的银皮和果壳中发现的抗炎化合物的潜力感兴趣，不仅因为它们在缓解慢性疾病方面的益处，并且还为咖啡加工行业可能成为“废物”的产品增加了价值。

他们比来的研究结果颁发在《食品和化学毒理学》上，文章标题为“ 来自咖啡副产物的酚类化合物通过胰岛素/ PI3K / AKT信号通路调节脂肪细胞中与脂肪形成相关的炎症，线粒体功能障碍和胰岛素抵抗。

”显示，当用咖啡豆皮的水基提取物处理小鼠的脂肪细胞时，两种酚类化合物，原儿茶酸和没食子酸尤其能减少脂肪引起的细胞炎症，并改善葡萄糖吸收和胰岛素敏感性。

“在我们的实验室中，我们研究了各种食品中的生物活性化合物，并看到了预防慢性病的益处，”农业，消费者与环境科学学院食品科学教授Elvira Gonzalez de Mejia博士解释说。

在伊利诺伊大学。

来自咖啡豆的这种材料之所以有趣，主要是因为其成分。

已经证明它是无毒的。

这些酚类具有很高的抗氧化能力。

”新结果表白，将这些生物活性化合物作为饮食的一部分食用，有望作为预防肥胖相关的慢性疾病(如2型糖尿病和心血管疾病)的策略。

在当前的研究中，研究人员研究了两种类型的细胞，巨噬细胞和脂肪细胞，以及提取物中结合的化合物以及单个纯酚类物质对脂肪形成的作用-体内脂肪细胞的产生和代谢-和相关激素。

他们还研究了对炎症途径的影响。

当存在与肥胖相关的炎症时，两种类型的细胞共同作用-陷入环状-增加氧化应激反应并干扰葡萄糖的摄取，从而使情况恶化。

为了阻止这种循环并预防慢性疾病，研究人员的目标是消除或减少尽可能多的炎症，以促进葡萄糖的摄取，并使健康的细胞产生足够的胰岛素。

“我们评估了两种提取物和五种纯酚类物质，我们不雅察到这些酚类物质(主要是原儿茶酸和没食子酸)能够通过刺激脂解作用来阻止脂肪在脂肪细胞中的蓄积，并且还能产生'棕状'或'棕色'。