Detail publikace

Low-Molecular Weight Proteins in Malt and Gushing

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"
}