Influence of the brewing process on the barley protein profile

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93824" target="_blank" >RIV/00216305:26310/11:PU93824 - isvavai.cz</a>

Alternative codes found

RIV/60193697:_____/11:#0000742

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of the brewing process on the barley protein profile

Original language description

Our work was focused on identification of proteins within the process of beer production, whereas the main interest was oriented to proteins that can affect the quality and stability of foam, especially nsLTP and protein Z. The protein profile was monitored in barley grain, malt, sweet wort and wort and green beer and individual protein representation was compared. For the comparison of protein profile the combination of separating techniques and mass spectrometry was used. On the basis of HPLC and electrophoretic separation also the quantitative differences of protein content in individual intermediate products of beer technology were observed and found proteins were successfully identified.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

<a href="/en/project/1M0570" target="_blank" >1M0570: Research Centre for Study of Extract Compounds of Barley and Hop</a><br>

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Volume of the periodical

57

Issue of the periodical within the volume

7

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

260-265

UT code for WoS article

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EID of the result in the Scopus database

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