A Rapid Method for the Recovery, Quantification and Electrophoretic Analysis of Proteins from Beer

Veneri, Gianluca; Zoccatelli, Gianni; Mosconi, Sunra; Pellegrina, Chiara Dalla; Chignola, Roberto; Rizzi, Corrado

doi:10.1002/j.2050-0416.2006.tb00703.x

Cited by 8 publications

(5 citation statements)

References 15 publications

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“…The concentration values were in accordance with those reported by other authors 7,27,29 . As expected the highest protein content was found in the wheat-unfiltered beer (i.e., Franziskaner and Franziskaner Dunkel).…”

Section: Resultssupporting

confidence: 92%

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A Method for the Preparative Separation of Beer Proteins and Glycocompounds

Mainente

Simonato

Zoccatelli

et al. 2011

Journal of the Institute of Brewing

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The overall evaluation of foodstuffs and the "numerical" description of food qualities play an important role in scientific food research. Concentration and characteristics of beer proteins and glycocompounds can strongly influence the "quality" of the product. The quanti-qualitative studies of these molecules are therefore of crucial importance, but at the same time represent a difficult task as a consequence of all of the interfering substances present in the beverage. Recently, we have described a straightforward two-step method for almost pure protein and glycoprotein fractionated recovery from wine. The method represents an upgrade of the previously described KDS-precipitation (i.e., complexation of proteins with dodecyl sulphate, added as sodium salts, and subsequent insolubilization of the proteindetergent complexes by addition of potassium ions added as KCl). Here we present the application of the protocol to different beer samples. The protocol involves the successive precipitation by acetone of glycocompounds from the KDS supernatant. In this way, a fractionated preparation of proteins and glycocompounds from a few millilitres of beverage could be obtained and these molecules could be quantified. The obtained proteins and glycoproteins are almost free from interfering molecules and are directly utilizable for electrophoretic assays.

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Section: Resultssupporting

confidence: 92%

“…The proteins KDS precipitation method 27 can be carried out on beverages using commonly available reagents and give well-resolved electrophoretic profiles. Recently we have reported that wine glycoproteins were not affected by the KDS method 12 , allowing their fractionated recovery by further acetone precipitation.…”

Section: Resultsmentioning

confidence: 99%

A Method for the Preparative Separation of Beer Proteins and Glycocompounds

Mainente

Simonato

Zoccatelli

et al. 2011

Journal of the Institute of Brewing

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“…For these reasons, a combination of separation techniques with MS is required. This approach has been used many times for the analysis of barley protein extracts (e.g., Bak-Jensen et al, 2004;Celus et al, 2006;Chmelík et al, 2002;Finnie et al, 2006;Görg et al, 1992a,b;Hao et al, 2006;Hynek et al, 2006;Kanerva et al, 2005;Perrocheau et al, 2005;Rehulka et al, 2005;Savage et al, 2002;Veneri et al, 2006). Østergaard et al (2002) used a combination of 2D GE, MALDI-TOF MS and bioinformatics to characterize both mature barley seeds and five day micromalted seeds.…”

Section: Characterization Of Malt Proteins By Separation Techniques Cmentioning

confidence: 98%

MS based proteomic approaches for analysis of barley malt

Laštovičková

Bobáľová

2012

Journal of Cereal Science

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“…A variety of procedures has been developed for beer protein analysis 1 . Electrophoretic and HPLC methods are extensively used in malt, wort and beer protein investigations 21,143,150 . Protein changes during malting, investigated by capillary electrophoresis, include a decrease of storage proteins, belonging to the prolamin and glutelin fractions, and an increase in some metabolically active proteins, belonging to the albumins and glutelins 90 .…”

Section: Beer Pathogenesis-related Proteins (Prs)mentioning

confidence: 99%

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

Journal of the Institute of Brewing

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Pathogenesis-related proteins (PRs) are involved in the protection of dormant and germinating cereal seeds against pathogenic microorganisms and pests. Moreover, barley grain PRs have considerable technological importance in the brewing of beer. The compact structure of PRs allows them to survive the hostile conditions of the extracellular compartments, where they are usually localized, and enables the endurance of certain classes of PRs during the harsh conditions of the technological steps of beer production. Beer proteome maps reveal a dominant presence of PRs and facilitate association between particular proteins and specific beer quality traits. Current knowledge on the influence of PRs on the various aspects of beer quality has been summarized in this review.

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A Rapid Method for the Recovery, Quantification and Electrophoretic Analysis of Proteins from Beer

Cited by 8 publications

References 15 publications

A Method for the Preparative Separation of Beer Proteins and Glycocompounds

A Method for the Preparative Separation of Beer Proteins and Glycocompounds

MS based proteomic approaches for analysis of barley malt

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

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