RRC ID 33182
著者 Iimure T, Kihara M, Sato K, Ogushi K.
タイトル Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability.
ジャーナル Food Chem
Abstract Foam stability is a key factor of beer quality for consumers and brewers. Recent beer proteome analyses have suggested that barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) derived from barley are important for beer foam stability. In this study, BDAI-1 and ALP were purified from a Japanese commercial beer sample using salt precipitation and column chromatography. The purification level was verified using two-dimensional gel electrophoresis, mass spectrometry, and database searches. Purified BDAI-1 and ALP were added to a beer sample to compare the foam stability to that of a control beer sample. As a result, beer foam stability was significantly improved by BDAI-1 but not by ALP, thereby suggesting that BDAI-1 affects beer foam stability whereas ALP does not.
巻・号 172
ページ 257-64
公開日 2015-4-1
DOI 10.1016/j.foodchem.2014.09.012
PII S0308-8146(14)01378-8
PMID 25442552
MeSH Beer / analysis* Electrophoresis, Gel, Two-Dimensional Enzyme Inhibitors / isolation & purification* Hordeum / chemistry* Plant Proteins / isolation & purification* Prolamins / isolation & purification* alpha-Amylases / antagonists & inhibitors*
IF 6.306
引用数 8
WOS 分野 FOOD SCIENCE & TECHNOLOGY NUTRITION & DIETETICS CHEMISTRY, APPLIED
リソース情報
オオムギ オオムギ完全長cDNA