Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe)

Food Chemistry

Volumn 165, Issue , 2014, Pages 175-180

  Ye, Lingzhen ^a   Huang, Lu ^a   Huang, Yuqing ^a   Wu, Dezhi ^a   Hu, Hongliang ^a   Li, Chengdao ^b   Zhang, Guoping ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

Author keywords

Beer; Haplotypes; Haze; Prokaryotic expression; Response surface methodology (RSM)

Indexed keywords

AMINO ACIDS; PROTEINS; PURIFICATION; SURFACE PROPERTIES; TANNINS; TURBIDITY;

AMINO ACID SEQUENCE; GENE SEQUENCES; HAPLOTYPES; HAZE; HAZE FORMATION; PROKARYOTIC EXPRESSION; RESPONSE SURFACE METHODOLOGY; TRYPSIN INHIBITOR;

BEER;

ALCOHOL; CHLOROFORM; METHANOL; TANNIN; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

AMINO ACID SEQUENCE; ARTICLE; BARLEY; BEER; CHILL; CONTROLLED STUDY; GENE SEQUENCE; HAPLOTYPE; IN VITRO STUDY; NONHUMAN; PROTEIN PURIFICATION; RESPONSE SURFACE METHOD; TURBIDITY; CHEMISTRY; HORDEUM; METABOLISM;

CHLOROFORM; HORDEUM; METHANOL; PLANT PROTEINS; TRYPSIN INHIBITORS;

EID: 84902303761     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.058     Document Type: Article

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