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 |