메뉴 건너뛰기




Volumn 70, Issue 4, 2012, Pages 275-279

Influence of serial repitching on beer polypeptide profiles

Author keywords

Beer; Foam; Polypeptides; Proteolysis; Serial repitching

Indexed keywords


EID: 84871832645     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2012-0918-01     Document Type: Article
Times cited : (9)

References (22)
  • 1
    • 80054893877 scopus 로고    scopus 로고
    • Proteins influencing foam formation in wine and beer: The role of yeast
    • Blasco, L., Vinas, M., and Villa, T. G. Proteins influencing foam formation in wine and beer: The role of yeast. Int. Microbiol. 14:61-71, 2011.
    • (2011) Int. Microbiol. , vol.14 , pp. 61-71
    • Blasco, L.1    Vinas, M.2    Villa, T.G.3
  • 2
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantification of microgram quantities of protein utilising the principle of protein dye binding
    • Bradford, M. M. A rapid and sensitive method for the quantification of microgram quantities of protein utilising the principle of protein dye binding. Anal. Biochem. 72:248-254, 1976.
    • (1976) Anal. Biochem. , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 3
    • 0036950948 scopus 로고    scopus 로고
    • The loss of hydrophobic polypeptides during fermentation and conditioning of high gravity and low gravity brewed beer
    • Brey, S. E., Bryce, J. H., and Stewart, G. G. The loss of hydrophobic polypeptides during fermentation and conditioning of high gravity and low gravity brewed beer. J. Ins. Brew. 108:424-433, 2002.
    • (2002) J. Ins. Brew. , vol.108 , pp. 424-433
    • Brey, S.E.1    Bryce, J.H.2    Stewart, G.G.3
  • 4
    • 0034338094 scopus 로고    scopus 로고
    • Yeast proteolytic activity during high and low gravity wort fermentation and its effect on head retention
    • Cooper, D. J., Stewart, G. G., and Bryce, J. H. Yeast proteolytic activity during high and low gravity wort fermentation and its effect on head retention. J. Inst. Brew. 106:197-210, 2000.
    • (2000) J. Inst. Brew. , vol.106 , pp. 197-210
    • Cooper, D.J.1    Stewart, G.G.2    Bryce, J.H.3
  • 5
    • 62149085914 scopus 로고    scopus 로고
    • Beer foam, achieving a suitable head
    • Bamforth, C. W., ed. Academic Press, Burlington, MA
    • Evans, E. and Bamforth, C. W. Beer foam, achieving a suitable head. In: Beer: A quality perspective. Bamforth, C. W., ed. Pp 7-66, Academic Press, Burlington, MA, 2009.
    • (2009) Beer: A Quality Perspective , pp. 7-66
    • Evans, E.1    Bamforth, C.W.2
  • 6
    • 21744444680 scopus 로고    scopus 로고
    • Effects of the combination of hydrophobic polypeptides Iso-alpha acids, and malto-oligosaccharides on beer foam stability
    • Ferreira, I. M. P. L. V. O., Jorge, K., Nogueira, L. C, Silva, F., and Trugo, L. C. Effects of the combination of hydrophobic polypeptides, iso-alpha acids, and malto-oligosaccharides on beer foam stability. J. Agric. Food Chem. 53:4976-4981, 2005.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 4976-4981
    • Ferreira, I.M.P.L.V.O.1    Jorge, K.2    Nogueira, L.C.3    Silva, F.4    Trugo, L.C.5
  • 8
    • 0036720751 scopus 로고    scopus 로고
    • The foaming properties of proteins isolated from barley
    • Kapp, G. R., and Bamforth, C. W. The foaming properties of proteins isolated from barley. J. Sci. Food Agric. 82:1276-1281, 2002.
    • (2002) J. Sci. Food Agric. , vol.82 , pp. 1276-1281
    • Kapp, G.R.1    Bamforth, C.W.2
  • 9
    • 7044228111 scopus 로고    scopus 로고
    • Investigation of foam-active polypeptides during beer fermentation
    • Kordialik-Bogacka, E., and Ambroziak, W. Investigation of foam-active polypeptides during beer fermentation. J Sci. Food Agric. 84:1960-1968, 2004.
    • (2004) J Sci. Food Agric. , vol.84 , pp. 1960-1968
    • Kordialik-Bogacka, E.1    Ambroziak, W.2
  • 10
    • 33749257159 scopus 로고    scopus 로고
    • The relationship between polypeptides and foaming during fermentation
    • Kordialik-Bogack, E., and Ambroziak, W. The relationship between polypeptides and foaming during fermentation. LWT-Food Sci. Technol. 40:368-373, 2007.
    • (2007) LWT-Food Sci. Technol. , vol.40 , pp. 368-373
    • Kordialik-Bogack, E.1    Ambroziak, W.2
  • 11
    • 27444439352 scopus 로고    scopus 로고
    • Degradation of a foam-promoting barley protein by a proteinase from brewing yeast
    • Leisegang, R., and Stahl. U. Degradation of a foam-promoting barley protein by a proteinase from brewing yeast. J. Inst. Brew. 111:112-117, 2005.
    • (2005) J. Inst. Brew. , vol.111 , pp. 112-117
    • Leisegang, R.1    Stahl, U.2
  • 12
    • 34250672261 scopus 로고    scopus 로고
    • Elucidation of the role of nitrogenous wort components in yeast fermentation
    • Lekkas, C., Stewart, G. G., Hill, A. E, Taidi, B., and Hodgson, J. Elucidation of the role of nitrogenous wort components in yeast fermentation. J. Inst. Brew. 113:3-8, 2007.
    • (2007) J. Inst. Brew. , vol.113 , pp. 3-8
    • Lekkas, C.1    Stewart, G.G.2    Hill, A.E.3    Taidi, B.4    Hodgson, J.5
  • 14
    • 23044462504 scopus 로고    scopus 로고
    • Probing heat-stable water-soluble proteins from barley to malt and beer
    • Perrocheau, L., Rogniaux, H., Boivin, P., and Marion, D. Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics 5:2849-2858, 2005.
    • (2005) Proteomics , vol.5 , pp. 2849-2858
    • Perrocheau, L.1    Rogniaux, H.2    Boivin, P.3    Marion, D.4
  • 15
    • 33646508515 scopus 로고    scopus 로고
    • Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: Relationships with the brewing process
    • Perrocheau, L., Bakan, B., Boivin, P., and Marion, D. Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: Relationships with the brewing process. J. Agric. Food Chem. 54:3108-3113, 2006.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 3108-3113
    • Perrocheau, L.1    Bakan, B.2    Boivin, P.3    Marion, D.4
  • 16
    • 77957020789 scopus 로고    scopus 로고
    • Proteomic and peptidomic characterisation of beer: Immunological and technological implications
    • Picariello, G., Bonomi, F., Iametti, S., Rasmussen, P., Pepe, C., Lilla, S., and Ferranti, P. Proteomic and peptidomic characterisation of beer: Immunological and technological implications. Food Chem. 124:1718-1726, 2011.
    • (2011) Food Chem. , vol.124 , pp. 1718-1726
    • Picariello, G.1    Bonomi, F.2    Iametti, S.3    Rasmussen, P.4    Pepe, C.5    Lilla, S.6    Ferranti, P.7
  • 17
    • 33845803237 scopus 로고    scopus 로고
    • Polypeptides and proteins that influence beer foam quality and analytical methods used in their study
    • Silva F., Ferreira I. M. P. L. V. O., and Teixeira, N. Polypeptides and proteins that influence beer foam quality and analytical methods used in their study. Quim. Nova 29:1326-1331, 2006.
    • (2006) Quim. Nova , vol.29 , pp. 1326-1331
    • Silva, F.1    Ferreira, I.M.P.L.V.O.2    Teixeira, N.3
  • 18
    • 34548299548 scopus 로고    scopus 로고
    • 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
    • Silva, F., Nogueira, L. C., Gonçalves, C., Ferreira, A. A., Ferreira, I. M. P. L. V. O., and Teixeira, N. 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, 2008.
    • (2008) Food Chem. , vol.106 , pp. 820-829
    • Silva, F.1    Nogueira, L.C.2    Gonçalves, C.3    Ferreira, A.A.4    Ferreira, I.M.P.L.V.O.5    Teixeira, N.6
  • 22
    • 84987358155 scopus 로고
    • A comparison of protein assays for the determination of the protein concentration of beer
    • 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.
    • (1995) J. Inst. Brew. , vol.101 , pp. 365-369
    • Williams, K.M.1    Fox, P.2    Marshall, T.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.