PROTEIN PROFILES OF BEER
Open Access
- 2 January 1973
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 79 (1) , 29-33
- https://doi.org/10.1002/j.2050-0416.1973.tb03493.x
Abstract
As part of a study of the effect of replacing malt by barley and commercial enzyme preparations, gel chromatography on Sephadex columns and disc electrofocusing in polyacrylamide were used to prepare profiles of beer proteins. Both separation techniques revealed small though consistent differences in the protein profiles of the beers examined. The results of gel chromatography on Sephadex G-100 could be explained on the basis of raw materials composition. With disc electrofocusing correlations were observed between protein profile and composition of the raw materials and between protein profile and mashing procedure. Disc electrofocusing proved to be a reproducible and rapid method for preparing a “fingerprint” of beer proteins.Keywords
This publication has 7 references indexed in Scilit:
- THE ISOELECTRIC FOCUSING OF BEER PROTEINS IN POLYACRYLAMIDE GELJournal of the Institute of Brewing, 1971
- Isoelectric focusing in polyacrylamide gel and its preparative applicationAnalytical Biochemistry, 1971
- Synthesis of Δ3-Flavene from Δ2-ChromeneSynthesis, 1971
- STUDIES ON HAZE PRECURSORS IN BEERS AND WORTSJournal of the Institute of Brewing, 1968
- Artifact Produced in Disc Electrophoresis by Ammonium PersulfateScience, 1967
- Multicolumn Gel Filtration as a Tool for Studying Molecular-Weight Distribution. I. Protein Fractionation of Beer and WortProceedings. Annual meeting - American Society of Brewing Chemists, 1965
- NITROGENOUS CONSTITUENTS OF BREWING MATERIALS XII. FOAM-STABILIZING SUBSTANCES IN BEERJournal of the Institute of Brewing, 1963