論文 - 詳細
| 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 |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 3 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| オオムギ | オオムギ完全長cDNA |