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SVOBODA, Z. MIKULIKOVA, R. MYSLIVCOVÁ, P. BELAKOVA, S. BENESOVA, K.
Originální název
Low-Molecular Weight Proteins in Malt and Gushing
Typ
článek v časopise ve Web of Science, Jimp
Jazyk
angličtina
Originální abstrakt
Gushing - overfoaming of beer - can be affected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins (LTP) and hydrophobins - products of microscopic filamentous fungi. For the experiment, barley samples, intermediaries of malting and malt were used. Proteins extracted from the samples were subsequently separated with the SDS-PAGE method with the TRIS-tricine buff er system. Character of the change in the content of the low-molecular weight proteins during malting was studied. The studied relationships between the low-molecular weight proteins, gushing potential and microbiological contamination of samples were not proven.
Klíčová slova
gushing; hydrophobins; LTP proteins; SDS-PAGE
Autoři
SVOBODA, Z.; MIKULIKOVA, R.; MYSLIVCOVÁ, P.; BELAKOVA, S.; BENESOVA, K.
Vydáno
15. 4. 2018
Nakladatel
RESEARCH INST BREWING & MALTING
ISSN
0023-5830
Periodikum
Kvasný průmysl
Ročník
64
Číslo
2
Stát
Česká republika
Strany od
46
Strany do
49
Strany počet
4
URL
http://www.kvasnyprumysl.eu/index.php/kp/article/view/57
BibTex
@article{BUT163526, author="SVOBODA, Z. and MIKULIKOVA, R. and MYSLIVCOVÁ, P. and BELAKOVA, S. and BENESOVA, K.", title="Low-Molecular Weight Proteins in Malt and Gushing", journal="Kvasný průmysl", year="2018", volume="64", number="2", pages="46--49", doi="10.18832/kp201811", issn="0023-5830", url="http://www.kvasnyprumysl.eu/index.php/kp/article/view/57" }