Low-Molecular Weight Proteins in Malt and Gushing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU136160" target="_blank" >RIV/00216305:26310/18:PU136160 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/18:N0000016
Result on the web
<a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/57" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/57</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201811" target="_blank" >10.18832/kp201811</a>

Result language
angličtina
Original language name
Low-Molecular Weight Proteins in Malt and Gushing
Original language description
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.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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