Comparison of methods for measuring protein in beer

Journal of the American Society of Brewing Chemists

Volumn 63, Issue 4, 2005, Pages 163-170

  Siebert, Karl J ^a   Lynn, P Y ^a  

^a Department of Molecular Biology and Genetics   (United States)

Author keywords

Bicinchoninic acid; Coomassie blue; HA protein; UV absorbance

Indexed keywords

EID: 28144441092     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-63-0163     Document Type: Article

References (36)

1. American Society of Brewing Chemists. Methods of Analysis, 8th ed. Beer-11 Protein, -35 Total polyphenols (International Method). The Society, St. Paul, MN, 1992.
2. American Society of Brewing Chemists. Report of Subcommittee on Spectrophotometric Analysis of Protein in Hopped Wort and Beer. Journal. 61:244-245, 2003.
3. Asano, K., and Hashimoto, N. Isolation and characterization of foaming proteins of beer. J. Am. Soc. Brew. Chem. 38:129-137, 1980.
4. Asano, K., Shinagawa, K., and Hashimoto, N. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J. Am. Soc. Brew. Chem. 40:147-154, 1982.
5. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248-254, 1976.
6. Bull, H. B. An Introduction to Physical Biochemistry. F. A. Davis Co., Philadelphia, 1964.
7. Compton, S. J., and Jones, C. G. Mechanism of dye response and interference in the Bradford protein assay. Anal. Biochem. 151:369-374, 1985.
8. de la Vega, P. Spectrophotometric analysis of protein in wort and beer. Proc. Conv. Inst. Brew. Aust. N.Z. Sect. 21:100-103, 1990.
9. Evans, D. E., Sheehan, M. C., and Stewart, D. C. The impact of malt derived proteins on beer foam quality. II. The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. J. Inst. Brew. 105:171-177, 1999.
10. Gill, S. C., and von Hippel, P. H. Calculation of protein extinction coefficients from amino acid sequence data. Anal. Biochem. 182:319-326, 1989.
11. Gramshaw, J. W. Phenolic constituents of beer and brewing materials. II. The role of polyphenols in the formation of non-biological haze. J. Inst. Brew. 73:455-472, 1967.
12. Hii, V., and Herwig, W. C. Determination of high molecular weight proteins in beer using Coomassie blue. J. Am. Soc. Brew. Chem. 40:46-50, 1982.
13. Ishibashi, Y., Terano, Y., Fukui, N., Honbou, N., Kakui, T., Kawasaki, S., and Nakatani, K. Development of a new method for determining beer foam and haze proteins by using the immunochemical method ELISA. J. Am. Soc. Brew. Chem. 54:177-182, 1996.
14. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685, 1970.
15. Lewis, M. J., Krumland, S. C., and Muhleman, D. J. Dye-binding method for measurement of protein in wort and beer. J. Am. Soc. Brew. Chem. 38:37-41, 1980.
16. Lusk, L. T., Goldstein, H., and Ryder, D. Independent role of beer proteins, melanoidins and polysaccharides in foam formation. J. Am. Soc. Brew. Chem. 53:93-103, 1995.
17. MacGregor, A. W., and Bhatty, R. S. Barley: Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN, 1993.
18. Mattoo, R. L., Ishaq, M., and Saleemuddin, M. Protein assay by Coomassie brilliant blue G-250-binding method is unsuitable for plant tissues rich in phenols and phenolases. Anal. Biochem. 163:376-384, 1987.
19. McMurrough, I., Kelly, R., and Byrne, J. Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of lager beer. J. Am. Soc. Brew. Chem. 50:67-76, 1992.
20. McMurrough, I., Madigan, D., Kelly, R. J., and Smyth, M. R. The role of flavanoid polyphenols in beer stability. J. Am. Soc. Brew. Chem. 54:141-148, 1996.
21. Osborne, T. B. The proteids of barley. J. Am. Chem. Soc. 17:539-567, 1895.
22. Siebert, K. J. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47:353-362, 1999.
23. Siebert, K. J. Quantitative structure-activity relationship modeling of peptide and protein behavior as a function of amino acid composition. J. Agric. Food Chem. 49:851-858, 2001.
24. Siebert, K. J., Carrasco, A., and Lynn, P. Y. Formation of protein-polyphenol haze in beverages. J. Agric. Food Chem. 44:1997-2005, 1996.
25. Siebert, K. J., and Knudson, E. J. The relationship of beer high molecular weight protein and foam. Tech. Q. Master Brew. Assoc. Am. 26:139-146, 1989.
26. Siebert, K. J., and Lynn, P. Y. Mechanisms of beer colloidal stabilization. J. Am. Soc. Brew. Chem. 55:73-78, 1997.
27. Siebert, K. J., and Lynn, P. Y. Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein. J. Am. Soc. Brew. Chem. 56:24-31, 1998.
28. Siebert, K. J., and Lynn, P. Y. Effect of protein-polyphenol ratio on the size of haze particles. J. Am. Soc. Brew. Chem. 58:117-123, 2000.
29. Siebert, K. J., and Lynn, P. Y. The effect of pH on protein-polyphenol particle size. Proc. Congr. Eur. Brew. Conv. 28:791-800, 2001.
30. Siebert, K. J., and Lynn, P. Y. Effects of alcohol and pH on protein-polyphenol haze intensity and particle size. J. Am. Soc. Brew. Chem. 61:88-98, 2003.
31. Siebert, K. J., Troukhanova, N. V., and Lynn, P. Y. Nature of polyphenol-protein interactions. J. Agric. Food Chem. 44:80-85, 1996.
32. Skerritt, J. H., Hayes, G., and Henry, R. J. A simple and rapid test for assessment of endosperm protein modification during malting. J. Inst. Brew. 93:413-419, 1987.
33. Smith, P. K., Krohn, R. I., Hermanson, G. T., Mallia, A. K., Gartner, F. H., Provenzano, M. D., Fujimoto, E. K., Goeke, N. M., Olson, B. J., and Klenk, D. C. Measurement of protein using bicinchoninic acid. Anal. Biochem. 150:76-85, 1985.
34. Sørensen, S. B., Bech, L. M., Muldbjerg, M., Beenfeldt, T., and Breddam, K. Barley Lipid Transfer Protein 1 is involved in beer foam formation. Tech. Q. Master Brew. Assoc. Am. 30:136-145, 1993.
35. Thompson, C. C., and Forward, E. Towards the chemical prediction of shelf life. J. Inst. Brew. 75:37-42, 1969.
36. Williams, K. M., Fox, P., and Marshall, T. A comparison of protein assays for the determination of the protein concentration of beer. J. Inst. Brew. 101:365-369, 1995.