Investigation of the relationship of malt protein and beer haze by proteome analysis

Journal of Food Processing and Preservation

Volumn 36, Issue 2, 2012, Pages 169-175

  Jin, Bei ^a   Li, Lin ^b   Feng, Zong Cai ^a   Li, Bing ^b   Liu, Guo Qin ^b   Zhu, Yu Kui ^c  

^a LINGNAN NORMAL UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c Guangzhou Zhujiang Brewery Group Company   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BREWING PROCESS; CRITICAL FACTORS; HORDEUM VULGARE; HYDROPHOBIC PROTEIN; MASS SPECTROMETRY ANALYSIS; PROTEIN MODIFICATIONS; PROTEOME ANALYSIS; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; STORAGE PROTEINS; TRYPSIN INHIBITOR; TWO DIMENSIONAL ELECTROPHORESIS; WATER SOLUBLE PROTEIN;

BEER; ELECTROPHORESIS; ENZYMES; FERMENTATION; MASS SPECTROMETRY; SODIUM; SODIUM SULFATE;

PROTEINS;

HORDEUM; HORDEUM VULGARE;

EID: 84859440615     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00571.x     Document Type: Article

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