The influence of barley malt protein modification on beer foam stability and their relationship to the Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) as a possible foam-promoting protein

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1458-1464

  Okada, Yoshihiro ^a,c   Ilmure, Takashi ^a   Takoi, Kiyoshi ^a   Kaneko, Takafumi ^a   Kihara, Makoto ^a   Hayashi, Katsuhiro ^a   Ito, Kazutoshi ^a   Sato, Kazuhiro ^b   Takeda, Kazuyoshi ^b  

^a SAPPORO BREWERIES LTD   (Japan)

^b OKAYAMA UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

Author keywords

Barley malt cultivar; Beer foam stability; Beer protein; Malt modification; Two dimensional gel electrophoresis

Indexed keywords

AMYLASE; VEGETABLE PROTEIN;

ARTICLE; BARLEY; BEER; CHEMISTRY; DRUG ANTAGONISM; GENETICS; PROTEIN DENATURATION; SPECIES DIFFERENCE; STANDARD; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ALPHA-AMYLASE; BEER; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; HORDEUM; PLANT PROTEINS; PROTEIN DENATURATION; SPECIES SPECIFICITY;

HORDEUM;

EID: 40549116282     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0724926     Document Type: Article

References (47)