Probing heat-stable water-soluble proteins from barley to malt and beer

Proteomics

Volumn 5, Issue 11, 2005, Pages 2849-2858

  Perrocheau, Ludivine ^a,b   Rogniaux, Hélène ^a   Boivin, Patrick ^b   Marion, Didier ^a  

^a INRA   (France)

^b CHU NANCY BRABOIS   (France)

Author keywords

Barley; Beer; Heat stable water soluble proteins; Malt; Protein identification; Two dimensional gel electrophoresis

Indexed keywords

AMYLASE; CHYMOTRYPSIN INHIBITOR; DISULFIDE; FATTY ACID BINDING PROTEIN; HORDEIN; LIPID TRANSFER PROTEIN; PROTEINASE INHIBITOR; SERINE PROTEINASE INHIBITOR;

ACYLATION; ARTICLE; BARLEY; BEER; BREWING; CHEMICAL MODIFICATION; ELECTROPHORESIS; FOAMING; GLYCATION; HEATING; MALT; MALTING; MASS SPECTROMETRY; NUCLEOTIDE SEQUENCE; PLANT SEED; PRIORITY JOURNAL; PROTEOMICS;

ALPHA-AMYLASE; BEER; BLOTTING, WESTERN; CARRIER PROTEINS; CEREALS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; HORDEUM; MASS SPECTROMETRY; PLANT PROTEINS; PROTEIN DENATURATION; TRYPSIN INHIBITORS;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 23044462504     PISSN: 16159853     EISSN: None     Source Type: Journal    
DOI: 10.1002/pmic.200401153     Document Type: Article

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