Protein changes during malting and brewing with focus on haze and foam formation: A review

European Food Research and Technology

Volumn 232, Issue 2, 2011, Pages 191-204

  Steiner, Elisabeth ^a   Gastl, Martina ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Barley; Beer; Foam formation; Haze formation; Malt; Proteins

Indexed keywords

BREWING; ENZYMES; FERMENTATION; NUCLEIC ACIDS; PROTEINS;

BARLEY; COMPLEX MIXTURE; FOAM FORMATION; HAZE FORMATION; MALT; PROTEIN COMPOSITION; PROTEIN IDENTIFICATION; STORAGE PROTEINS;

BEER;

HORDEUM;

EID: 78751641737     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1412-6     Document Type: Review

References (167)

1. Kunze W (2007) Technologie Brauer und Mälzer, vol 9. VLB Berlin.
2. Narziß L et al (1999) Die Technologie der Malzbereitung, Die Bierbrauerei. Ferdinand Enke Verlag, Stuttgart, Germany.
3. Celus I et al (2006) The effects of malting and mashing on barley protein extractability. J Cereal Sci 44(2): 203-211.
4. Finnie C, Svensson B (2003) Feasibility study of a tissue-specific approach to barley proteome analysis: aleurone layer, endosperm, embryo and single seeds. J Cereal Sci 38(2): 217-227.
5. Finnie C, Svensson B (2009) Barley seed proteomics from spots to structures. J Proteomics 72(3): 315-324.
6. Jones BL et al (2000) Quantitative study of the formation of endoproteolytic activities during malting and their stabilities to kilning. J Agric Food Chem 48(9): 3898-3905.
7. Narziß L (2005) Abriss der Bierbrauerei, vol 7. Wiley VCH.
8. Osman AM et al (2002) Characterisation and assessment of the role of barley malt endoproteases during malting and mashing. J Inst Brew 108(1): 62-67.
9. Sørensen S et al (1987) Primary structure of carboxypeptidase II from malted barley. Carlsberg Res Commun 52(4): 285-295.
10. Mikola L (1983) Germinating barley grains contain five acid carboxypeptidases with complementary substrate specificities. Biochim Biophys Acta (BBA) Protein Struct Mol Enzymol 747(3): 241-252.
11. Sørensen S et al (1986) Primary structure of carboxypeptidase I from malted barley. Carlsberg Res Commun 51(7): 475-485.
12. Sørensen S et al (1989) Primary structure of carboxypeptidase III from malted barley. Carlsberg Res Commun 54(5): 193-202.
13. Jones BL, Marinac L (2002) The effect of mashing on malt endoproteolytic activities. J Agric Food Chem 50(4): 858-864.
14. Jones BL (1997) Malt endoproteinases; their synthesis and inactivation during malting and mashing. Eur Symp Enzymes Grain Process Proc 1: 54-64.
15. Jones BL (2005) The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing. J Cereal Sci 42(3): 271-280.
16. Jones BL (2008) The endoproteinases of barley and malt and their endogenous inhibitors. Tech Q MBAA Commun 45(3): 279-282.
17. Jones BL, Budde AD (1999) Endoproteinases and the hydrolysis of malt proteins during mashing. Proc Congr Eur Brew Conv 27: 611-618.
18. Osman AM (2003) Barley and malt proteins and proteinases: II. The purification and characterisation of five malt endoproteases, using the highly degradable barley protein fraction (HDBPF) substrate. J Inst Brew 109(2): 142-149.
19. Osman AM (2003) Barley and malt proteins and proteinases: I. Highly degradable barley protein fraction (HDBPF), a suitable substrate for Malt Endoprotease Assay. J Inst Brew 109(2): 135-414.
20. Osman AM (2003) Barley and malt proteins and proteinases: III. A simple method for estimating the combined actions of malt proteinases and the extent of protein degradation during malting. J Inst Brew 109(2): 150-153.
21. Jones BL (2005) Endoproteases of barley and malt. J Cereal Sci 42(2): 139-156.
22. Zhang NY, Jones BL (1995) Characterization of germinated barley endoproteolytic enzymes by 2-dimensional gel-electrophoresis. J Cereal Sci 21(2): 145-153.
23. Jones BL, Budde AD (2005) How various malt endoproteinase classes affect wort soluble protein levels. J Cereal Sci 41(1): 95-106.
24. Fontanini D, Jones Berne L (2002) SEP-1-a subtilisin-like serine endopeptidase from germinated seeds of Hordeum vulgare L. cv. Morex. Planta 215(6): 885-893.
25. Perrocheau L et al (2006) Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process. J Agric Food Chem 54(8): 3108-3113.
26. Perrocheau L et al (2005) Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics 5(11): 2849-2858.
27. Vaag P, et al. (2000) Protein and cDNA sequences of e1 hordein from barley, wheat, and/or rye, and uses thereof to enhance the quality of foam in beer. Application: WOWO Patent 99-IB15972000014237.
28. Vaag P et al (1999) Characterization of a beer foam protein originating from barley. Proc Congr Eur Brew Conv 27: 157-166.
29. van Nierop SNE et al (2002) Studies on beer foam proteins in a commercial brewing process. Proce Conv Inst Brew (Asia Pacific Section) 27: 35-40.
30. van Nierop SNE et al (2004) Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1. J Agric Food Chem 52(10): 3120-3129.
31. Evans DE, et al. (1998) The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. Monogr Eur Brew Conv 27 (E. B. C.-Symp Beer Foam Q, 1998): 114-128.
32. Iimure T et al (2008) Novel prediction method of beer foam stability using protein Z, barley dimeric alpha -amylase inhibitor-1 (BDAI-1) and yeast thioredoxin. J Agric Food Chem 56(18): 8664-8671.
33. Osborne TB (1924) Vegetable proteins. 2nd ed. revised.
34. Osborne TB (1924) Vegetable proteins. Am Food J 19: 143.
35. Osborne TB (1924) Vegetable proteins. Chem Age (London) 10: 349.
36. Osborne TB (1924) Vegetable proteins. Chem Ind 43: 440.
37. Osborne TB, Mendel LB (1924) Continuation and extension of work on vegetable proteins. Exp Stn Rec 53: 364.
38. Wieser H et al (1998) Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem 75(5): 644-650.
39. Klose C et al (2008) Protein changes during barley malting. Brauwelt 148(36): 1044-1045.
40. Bak-Jensen KS et al (2004) Two-dimensional gel electrophoresis pattern (pH 6-11) and identification of water-soluble barley seed and malt proteins by mass spectrometry. Proteomics 4(3): 728-742.
41. Bobalova J et al (2008) Investigation of protein composition of barley by gel electrophoresis and MALDI mass spectrometry with regard to the malting and brewing process. J Inst Brew 114(1): 22-26.
42. Görg A et al (1992) Two-dimensional polyacrylamide gel electrophoresis, with immobilized pH gradients in the first dimension, of barley seed proteins: discrimination of cultivars with different malting grades. Electrophoresis 13(4): 192-203.
43. Görg A et al (1992) Detection of polypeptides and amylase isoenzyme modifications related to malting quality during malting process of barley by two-dimensional electrophoresis and isoelectric focusing with immobilized pH gradients. Electrophoresis 13(9-10): 759-770.
44. Kristoffersen HE, Flengsrud R (2000) Separation and characterization of basic barley seed proteins. Electrophoresis 21(17): 3693-3700.
45. Ostergaard O et al (2004) Proteome analysis of barley seeds: Identification of major proteins from two-dimensional gels (pI 4-7). Proteomics 4(8): 2437-2447.
46. Ostergaard O et al (2002) Initial proteome analysis of mature barley seeds and malt. Proteomics 2(6): 733-739.
47. Finnie C et al (2006) Differential appearance of isoforms and cultivar variation in protein temporal profiles revealed in the maturing barley grain proteome. Plant Sci (Amsterdam, Netherlands) 170(4): 808-821.
48. Finnie C et al (2004) Aspects of the barley seed proteome during development and germination. Biochem Soc Trans 32(3): 517-519.
49. Finnie C et al (2002) Proteome analysis of grain filling and seed maturation in barley. Plant Physiol 129(3): 1308-1319.
50. Finnie C et al (2003) Barley proteome analysis, starch degrading enzymes and proteinaceous inhibitors. J Appl Glycosci 50(2): 277-282.
51. Flengsrud R (1993) Separation of acidic barley endosperm proteins by two-dimensional electrophoresis. Electrophoresis 14(10): 1060-1066.
52. Flengsrud R, Kobro G (1989) A method for two-dimensional electrophoresis of proteins from green plant tissues. Anal Biochem 177(1): 33-36.
53. Metodiev MV et al (2002) Two-dimensional electrophoretic analysis of salicylic acid-induced changes in polypeptide pattern of barley leaves. Biol Plant 45(4): 585-588.
54. Shewry PR et al (1988) Two-dimensional electrophoresis of cereal prolamins: applications to biochemical and genetic analyses. Electrophoresis 9(11): 727-737.
55. Sorensen SB et al (1993) Barley lipid transfer protein 1 is involved in beer foam formation. Tech Q Master Brew Assoc Am 30(4): 136-145.
56. Stanislava G (2007) Barley grain non-specific lipid-transfer proteins (ns-LTPs) in beer production and quality. J Inst Brew 113(3): 310-324.
57. Weiss W et al (1991) Barley cultivar discrimination: I Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and glycoprotein blotting. Electrophoresis 12(5): 323-330.
58. Weiss W et al (1991) Barley cultivar discrimination: II Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and isoelectric focusing with immobilized pH gradients. Electrophoresis 12(5): 330-337.
59. Weiss W et al (1992) Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality. Electrophoresis 13(9-10): 787-797.
60. Görg A et al (1988) Two-dimensional electrophoresis with immobilized pH gradients of leaf proteins from barley (Hordeum vulgare): method, reproducibility and genetic aspects. Electrophoresis 9(11): 681-692.
61. Williams KM, Marshall T (1995) Protein composition of beer as revealed by high-resolution two-dimensional electrophoresis. Anal Proc 32(1): 25-28.
62. Asano K, Hashimoto N (1980) Isolation and characterization of foaming proteins of beer. J Am Soc Brew Chem 38(4): 129-137.
63. Asano K et al (1982) Characterization of haze-forming proteins of beer and their roles in chill haze formation. J Am Soc Brew Chem 40(4): 147-154.
64. Iimure T et al (2009) Construction of a novel beer proteome map and its use in beer quality control. Food Chem 118(3): 566-574.
65. Iimure T et al (2009) Identification of novel haze-active beer proteins by proteome analysis. J Cereal Sci 49(1): 141-147.
66. Hejgaard J (1977) Origin of a dominant beer protein immunochemical identity with a beta-amylase-associated protein from barley. J Inst Brew 83(2): 94-96.
67. Hejgaard J (1982) Purification and properties of protein Z-a major albumin of barley endosperm. Physiol Plant 54: 174-182.
68. Hejgaard J (1984) Gene products of barley chromosomes 4 and 7 are precursors of the major antigenic beer protein. J Inst Brew 90(2): 85-87.
69. Hejgaard J, Bjoern SE (1985) Four major basic proteins of barley grain. Purification and partial characterization. Physiol Plant 64(3): 301-307.
70. Hejgaard J, Boeg-Hansen TC (1974) Quantitative immunoelectrophoresis of barley and malt proteins. J Inst Brew London 80(5): 436-442.
71. Hejgaard J, Carlsen S (1977) Immunoelectrophoretic identification of a heterodimer beta -amylase in extracts of barley grain. J Sci Food Agric 28(10): 900-904.
72. Hejgaard J, Gibbons GC (1979) Screening for a alpha -amylase in cereals. Improved gel-diffusion assay using a dye-labeled starch substrate. Carlsberg Res Commun 44(1): 21-25.
73. Hejgaard J, Soerensen SB (1975) Characterization of a protein-rich beer fraction by two-dimensional immunoelectrophoretic techniques. C R Trav Lab Carlsberg 40(16): 187-203.
74. Shewry PR (1993) Barley seed proteins. Barley, pp 131-97.
75. Shewry PR et al (1978) Comparison of methods for extraction and separation of hordein fractions from 29 barley varieties. J Sci Food Agric 29(5): 433-441.
76. Shewry PR, Miflin BJ (1983) Characterization and synthesis of barley seed proteins. Seed Proteins, pp 143-205.
77. Shewry PR, Miflin BJ (1985) Seed storage proteins of economically important cereals. Adv Cereal Sci Technol 7: 1-83.
78. Shewry PR et al (1978) Varietal identification of single seeds of barley by analysis of hordein polypeptides. J Sci Food Agric 29(7): 587-596.
79. Mills ENC et al (1998) Immunological study of hydrophobic polypeptides in beer. J Agric Food Chem 46(11): 4475-4483.
80. Ishibashi Y et al (1997) Application of ELISA to quantitative evaluation of foam-active protein in the malting and brewing processes. J Am Soc Brew Chem 55(1): 20-23.
81. Briggs D, Hough J (1981) Malting and brewing science: malt and sweet wort. Springer, New York.
82. Michael G et al (1961) Die Eiweißqualität von Körnern verschiedener Getreidearten in Abhängigkeit von Stickstoffversorgung und Entwicklungszustand. Zeitschrift für Pflanzenernährung Düngung Bodenkunde 92(2): 106-116.
83. Wilson C et al (1981) The extraction and separation of barley glutelins and their relationship to other endosperm proteins. J Exp Bot 32(6): 1287.
84. Kirkman MA et al (1982) The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. J Sci Food Agric 33(2): 115-127.
85. Faulks AJ et al (1981) The polymorphism and structural homology of storage polypeptides (hordein) coded by the Hor-2 locus in barley (Hordeum vulgare). Biochem Genet 19(910): 841-858.
86. Miflin BJ, Shewry PR (1981) Seed storage proteins: genetics, synthesis, accumulation and protein quality. Dev Plant Soil Sci 3 (Nitrogen Carbon Metab): 195-248.
87. Rahman S et al (1984) Hordein-gene expression during development of the barley (Hordeum vulgare) endosperm. Biochem J 223(2): 315-322.
88. Festenstein GN et al (1984) Immunochemical studies on barley seed storage proteins The specificity of an antibody to "C" hordein and its reaction with prolamins from other cereals. Planta 162(6): 524-531.
89. Faulks AJ et al (1981) The polymorphism and structural homology of storage polypeptides (hordein) coded by the Hor-2 locus in barley (Hordeum vulgare L). Biochem Genet 19(9-10): 841-858.
90. Melzer J, Kleinhofs A (1987) Molecular genetics of barley endosperm proteins. Barley Genet Newsl 17: 13-24.
91. Silva F et al (2008) Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties. Food Chem 106: 820-829.
92. Baxter ED, Wainwright T (1979) Hordein and malting quality. J Am Soc Brew Chem 37(1): 8-12.
93. Forde BG et al (1985) Short tandem repeats shared by B- and C-hordein cDNAs suggest a common evolutionary origin for two groups of cereal storage protein genes. EMBO J 4(1): 9-15.
94. Shewry PR, Miflin BJ (1982) Genes for the storage proteins of barley. Qual Plant Plant Foods Hum Nutr 31(3): 251-267.
95. Baxter ED (1981) Hordein in barley and malt-a review. J Inst Brew 87(3): 173-176.
96. Wilson CM et al (1981) The extraction and separation of barley glutelins and their relationship to other endosperm proteins. J Exp Bot 32(131): 1287-1293.
97. Fox GP, Henry RJ (1995) Analysis of water-soluble proteins from barley by ion-exchange high performance liquid chromatography. J Inst Brew 101(3): 181-185.
98. Giese H, Hejgaard J (1984) Synthesis of salt-soluble proteins in barley. Pulse-labeling study of grain filling in liquid-cultured detached spikes. Planta 161(2): 172-177.
99. Hejgaard J (1976) Free and protein-bound beta -amylases of barley grain. Characterization by two-dimensional immunoelectrophoresis. Physiol Plant 38(4): 293-299.
100. Hejgaard J, Boisen S (1980) High-lysine proteins in Hiproly barley breeding: identification, nutritional significance and new screening methods. Hereditas (Lund, Swed.) 93(2): 311-320.
101. Rosenkrands I et al (1994) Serpins from wheat grain. FEBS Lett 343(1): 75-80.
102. Rasmussen SK et al (1991) cDNA cloning, characterization and expression of an endosperm-specific barley peroxidase. Plant Mol Biol 16(2): 317-327.
103. Giese H, Hopp H (1984) Influence of nitrogen nutrition on the amount of hordein, protein Z and -amylase messenger RNA in developing endosperms of barley. Carlsberg Res Commun 49(3): 365-383.
104. Brandt A et al (1990) A plant serpin gene. Structure, organization and expression of the gene encoding barley protein Z4. Eur J Biochem 194(2): 499-505.
105. Rasmussen SK et al (1984) A cDNA clone for protein Z, a major barley endosperm albumin. Carlsberg Res Commun 49(3): 385-390.
106. Doll H (1984) Nutritional aspects of cereal proteins and approaches to overcome their deficiencies. Philos Trans R Soc London Ser B 304(1120): 373-380.
107. Rasmussen SK (1993) A gene coding for a new plant serpin. Biochim Biophys Acta 1172(1-2): 151-154.
108. Gorjanovic S et al (2007) Antimicrobial activity of malting barley grain thaumatin-like protein isoforms, S and R. J Inst Brew 113(2): 206-212.
109. Bobalova J et al (2010) Monitoring of malting process by characterization of glycation of barley protein Z. Eur Food Res Technol 230(4): 665-673.
110. Heinemann B et al (1996) Structure in solution of a four-helix lipid binding protein. Protein Sci 5(1): 13-23.
111. Bakan B et al (2009) The crystal structure of oxylipin-conjugated barley LTP1 highlights the unique plasticity of the hydrophobic cavity of these plant lipid-binding proteins. Biochem Biophys Res Commun 390(3): 780-785.
112. Jegou S et al (2000) Purification and structural characterization of LTP1 polypeptides from beer. J Agric Food Chem 48(10): 5023-5029.
113. Douliez JP et al (2000) Structure, biological, and technological functions of lipid transfer proteins and indolines, the major lipid binding proteins from cereal kernels. J Cereal Sci 32(1): 1-20.
114. Gorjanovic S et al (2005) Malting barley grain non-specific lipid-transfer protein (ns-LTP): importance for grain protection. J Inst Brew 111(2): 99-104.
115. Jones BL, Marinac LA (1995) Barley LTP1 (PAPI) and LTP2: inhibitors of green malt cysteine endoproteinases. J Am Soc Brew Chem 53(4): 194-195.
116. Evans DE, Hejgaard J (1999) The impact of malt derived proteins on beer foam quality. Part I. The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1. J Inst Brew 105(3): 159-169.
117. Evans DE et al (1999) The impact of malt derived proteins on beer foam quality Part II: the influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. J Inst Brew 105(3): 171-177.
118. Kaersgaard P, Hejgaard J (1979) Antigenic beer macromolecules: an experimental survey of purification methods. J Inst Brew 85(2): 103-111.
119. Lundgard R, Svensson B (1989) A 39 kD barley seed protein of the serpin superfamily inhibits alpha-chymotrypsin. Carlsberg Res Commun 54(5): 173-180.
120. Jones BL, Marinac LA (1997) Purification, identification, and partial characterization of a barley protein that inhibits green malt endoproteinases. J Am Soc Brew Chem 55(2): 58-64.
121. Steiner E, Back W (2009) A critical review of protein assays and further aspects of new methods in brewingscience. Brew Sci 62: 90-94.
122. Slack PT et al (1979) Inhibition by hordein of starch degradation. J Inst Brew 85(2): 112-114.
123. Osman AM et al (2003) The gel filtration chromatographic-profiles of proteins and peptides of wort and beer: effects of processing-malting, mashing, kettle boiling, fermentation and filtering. J Inst Brew 109(1): 41-50.
124. Bamforth CW (1999) Beer haze. J Am Soc Brew Chem 57(3): 81-90.
125. Curioni A et al (1995) Major proteins of beer and their precursors in barley: electrophoretic and immunological studies. J Agric Food Chem 43(10): 2620-2626.
126. Hejgaard J, Kaersgaard P (1983) Purification and properties of the major antigenic beer protein of barley origin. J Inst Brew 89(6): 402-410.
127. Nadzeyka A et al (1979) The significance of beer proteins in relationship to cold break and age-related haze formation. Brauwissenschaft 32(6): 167-172.
128. Siebert KJ et al (1996) Formation of protein-polyphenol haze in beverages. J Agric Food Chem 44(8): 1997-2005.
129. von Wettstein D (2007) From analysis of mutants to genetic engineering. Plant Biol 58(1): 1.
130. Leiper KA et al (2003) Beer polypeptides and silica gel. Part II. Polypeptides involved in foam formation. J Inst Brew 109(1): 73-79.
131. Leiper KA et al (2003) Beer polypeptides and silica gel Part I Polypeptides involved in haze formation. J Inst Brew 109(1): 57-72.
132. Loisa M et al (1971) Quantitative determination of some beer protein components by an immunological method. Brauwissenschaft 24(10): 366-368.
133. Bamforth C (2001) A brewer's biochemistry. Brew Int 1(3): 21-25.
134. Siebert KJ (1999) Protein-polyphenol haze in beverages. Food Technol (Chicago) 53(1): 54-57.
135. Siebert KJ (1999) Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J Agric Food Chem 47(2): 353-362.
136. Djurtoft R (1965) Composition of the protein and polypeptide fraction of EBC beer haze preparations. J Inst Brew 71(4): 305-315.
137. Mussche R (1990) Physico-chemical stabilization of beer using new generation gallotannins. Proc Conv Inst Brew (Aust N Z Sect) 21: 136-140.
138. Outtrup H et al (1987) The interaction between proanthocyanidins and peptides. Proc Congr Eur Brew Conv 21: 583-590.
139. Belleau G, Dadic M (1981) Beer hazes. II. Further analyses of basic components by high-performance liquid chromatography. J Am Soc Brew Chem 39(4): 142-146.
140. Dadic M, Belleau G (1980) Beer hazes. I. Isolation and preliminary analysis of phenolic and carbohydrate components. J Am Soc Brew Chem 38(4): 154-158.
141. Portero-Otin M et al (2003) Protein modification by advanced Maillard adducts can be modulated by dietary polyunsaturated fatty acids. Biochem Soc Trans 31: 1403-1405.
142. Lapolla A et al (1993) The lysine glycation 1 A preliminary investigation on the products arising from the reaction of protected lysine and D-glucose. Amino Acids 5(3): 389-401.
143. Leiper KA et al (2005) Optimising beer stabilisation by the selective removal of tannoids and sensitive proteins. J Inst Brew 111(2): 118-127.
144. Evans DE et al (2003) Application of immunological methods to differentiate between foam-positive and haze-active proteins originating from malt. J Am Soc Brew Chem 61(2): 55-62.
145. Lázaro A et al (1985) Differential effects of high-lysine mutations on the accumulation of individual members of a group of proteins encoded by a disperse multigene family in the endosperm of barley (Hordeum vulgare L.). Eur J Biochem 149(3): 617-623.
146. Robinson LH et al (2007) The identification of a barley haze active protein that influences beer haze stability: the genetic basis of a barley malt haze active protein. J Cereal Sci 45(3): 335-342.
147. Robinson LH et al (2004) The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. Tech Q MBAA Communicator 41(4): 353-362.
148. Evans DE, Sheehan MC (2002) Don't be fobbed off: the substance of beer foam. J Am Soc Brew Chem 60(2): 47-57.
149. Kobayashi N et al (2002) A new method for evaluating foam-damaging effect by free fatty acids. J Am Soc Brew Chem 60(1): 37-41.
150. Bech LM et al (1995) Throughout the brewing process barley lipid transfer protein 1 (LTP1) is transformed into a more foam-promoting form. Proc Congr Eur Brew Conv 25: 561-568.
151. Hao J et al (2006) Identification of the major proteins in beer foam by mass spectrometry following sodium dodecyl sulfate-polyacrylamide gel electrophoresis. J Am Soc Brew Chem 64(3): 166-174.
152. Onishi A et al (1999) Monoclonal antibody probe for assessing beer foam stabilizing proteins. J Agric Food Chem 47(8): 3044-3049.
153. Kapp GR, Bamforth CW (2002) The foaming properties of proteins isolated from barley. J Sci Food Agric 82(11): 1276-1281.
154. Lusk L et al. (1998) Foam tower fractionation of beer proteins and bittering acids. Monograph European Brew Conv 27 (E. B. C.-Symp Beer Foam Q, 1998): 166-187.
155. Jin B et al (2009) Structural changes of malt proteins during boiling. Molecules 14(3): 1081-1097.
156. Jin B et al (2009) Proteomics study of silica eluent proteins in beer. J Am Soc Brew Chem 67(4): 183-188.
157. Kordialik-Bogacka E, Ambroziak W (2004) Investigation of foam-active polypeptides during beer fermentation. J Sci Food Agri 84(14): 1960-1968.
158. Kordialik-Bogacka E, Ambroziak W (2006) The relationship between polypeptides and foaming during fermentation. LWT Food Sci Technol 40(2): 368-373.
159. Okada Y et al (2008) The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha -amylase inhibitor-I (BDAI-I) as a possible foam-promoting protein. J Agric Food Chem 56(4): 1458-1464.
160. Marshall T, Williams KM (1987) High resolution two-dimensional electrophoresis of the proteins and macromolecular constituents of beer and wine. Electrophoresis 8(10): 493-495.
161. Hejgaard J (1978) 'Free' and 'bound' beta -amylases during malting of barley. Characterization by two-dimensional immunoelectrophoresis. J Inst Brew 84(1): 43-46.
162. Dahl SW et al (1996) Heterologous expression of three plant serpins with distinct inhibitory specificities. J Biol Chem 271(41): 25083-25088.
163. Dahl SW et al (1996) Inhibition of coagulation factors by recombinant barley serpin BSZx. FEBS Lett 394(2): 165-168.
164. Jegou S et al (2001) Evidence of the glycation and denaturation of LTP1 during the malting and brewing process. J Agric Food Chem 49(10): 4942-4949.
165. Dale CJ, Young TW (1988) Fractionation of high molecular weight polypeptides from beer using two dimensional gel electrophoresis. J Inst Brew 94(1): 28-32.
166. Esslinger HM (ed) (2009) Handbook of brewing: processes. Technology, Markets.
167. Back W (2005) Ausgewählte Kapitel der Brauereitechnologie, vol 1. Fachverlag Hans Carl GmbH, Nürnberg.