2003
DOI: 10.1002/j.2050-0416.2003.tb00595.x
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Beer Polypeptides and Silica Gel Part II. Polypeptides Involved in Foam Formation

Abstract: Beer contains approximately 500 mg/L protein depending on the brewing procedures employed. This protein is in the form of polypeptides, the majority of which lie within the 10-40 kD size range. Some of these polypeptides are responsible for causing colloidal haze, some enhance foam stability and the remainder appear to have no function in beer except to contribute to mouthfeel. Those polypeptides involved in haze formation were described in a previous paper. To continue these studies, data is presented to show… Show more

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Cited by 42 publications
(45 citation statements)
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References 15 publications
(28 reference statements)
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“…The largest is the polypeptides known as the "40 kD Protein" or Protein Z, with an average size of 46.9 kD found in all the beers. Next is Lastly there are two negative bands at 13.5 kD and 11.9 kD which, as will be explained in a subsequent paper 12 , are foam related. In addition, there are bands at 21.3 kD in the all malt beer and 31.0 kD, 17.1 kD and 14.9 kD in the syrup adjunct beer.…”
Section: Sxep Weqtpiwmentioning
confidence: 84%
See 2 more Smart Citations
“…The largest is the polypeptides known as the "40 kD Protein" or Protein Z, with an average size of 46.9 kD found in all the beers. Next is Lastly there are two negative bands at 13.5 kD and 11.9 kD which, as will be explained in a subsequent paper 12 , are foam related. In addition, there are bands at 21.3 kD in the all malt beer and 31.0 kD, 17.1 kD and 14.9 kD in the syrup adjunct beer.…”
Section: Sxep Weqtpiwmentioning
confidence: 84%
“…found was greater than the reported size due to glycosylation. These polypetides are further discussed in a later paper 12 . The amino acid profile of the total protein samples was similar to the findings of Dale et al 5 .…”
Section: (-7'977-32 'Sqtswmxmsr Sj XLI Xsxep Tvsximrmentioning
confidence: 92%
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“…There are three major groups of protein in barleybrewed beer. The first consists of a group of proline-rich fragments originating from hordein (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32) that are involved in haze formation (14)(15)(16). The second is lipid transfer protein 1 (LTP1; 9.7 kDa in pure form), involved in foam stability (17)(18)(19).…”
Section: Introductionmentioning
confidence: 99%
“…The structural and chemical modifications that barley grain ns-LTP1s undergo during the brewing process result in increased foaming potential of the corresponding beer protein. The foam promoting forms of ns-LTP1s have an improved amphilicity and adsorption at air-water interfaces of beer 7,87 . Such an improvement is related to glycation via Maillard reactions on malting, acylation on mashing, and structural unfolding on wort boiling 119 .…”
Section: Ns-ltp1 Role In Beer Foam Formation and Stabilizationmentioning
confidence: 99%