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Titre du document / Document title

Construction of a novel beer proteome map and its use in beer quality control

Auteur(s) / Author(s)

IIMURE Takashi (1) ; NANKAKU Nami (2) ; HIROTA Naohiko (1) ; TIANSU Zhou (1) ; HOKI Takehiro (1) ; KIHARA Makoto (1) ; HAYASHI Katsuhiro (1) ; ITO Kazutoshi (3) ; SATO Kazuhiro (2) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Bioresources Research and Development Department, Sapporo Breweries Ltd., 37-1, Nittakizaki, Ota, Gunma 370-0393, JAPON
(2) Barley Germplasm Center. Research Institute for Bioresources, Okayama University, 2-20-1. Chuo, Kurashiki, Okayama 710-0046, JAPON
(3) Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, JAPON

Résumé / Abstract

Beer proteins were analysed by two-dimensional gel electrophoresis (2DE). The protein species associated with major spots on 2DE gels were identified by mass spectrometry followed by a database search to construct a comprehensive beer proteome map. As a result, 85 out of 199 protein spots examined were positively identified and categorised into 12 protein species. A total of 11 beer samples were brewed from the malt of eight cultivars having different levels of protein modification. This experiment was designed to demonstrate the influences of barley cultivar and malt modification on beer protein composition and beer quality characters. The beers produced from these brewing trails were subsequently analysed by 2DE and their proteomes were compared. Cultivars and malt modification affected the concentration of several proteins in beer. Beer protein concentration was associated with differences in the desirable beer quality trait, foam stability. In addition, expression of yeast derived proteins were observed that may also influence beer quality. Overall, the application of a comprehensive beer proteome map provides a strong platform for detection and potential manipulation of beer quality related proteins.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

2010, vol. 118, no3, pp. 566-574 [9 page(s) (article)] (3/4 p.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Yeast

;

Fungi

;

Ascomycota

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Alcoholic beverage

;

Two dimensional electrophoresis

;

Saccharomyces cerevisiae

;

Hordeum vulgare

;

Protein

;

Quality control

;

Use

;

Beer

;

Construction

;

Mots-clés français / French Keywords

Levure

;

Fungi

;

Ascomycota

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Boisson alcoolisée

;

Electrophorèse bidimensionnelle

;

Saccharomyces cerevisiae

;

Hordeum vulgare

;

Protéine

;

Contrôle qualité

;

Utilisation

;

Bière

;

Construction

;

Mots-clés espagnols / Spanish Keywords

Levadura

;

Fungi

;

Ascomycota

;

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Bebida alcohólica

;

Electrofóresis bidimensional

;

Saccharomyces cerevisiae

;

Hordeum vulgare

;

Proteína

;

Control de calidad

;

Uso

;

Cerveza

;

Construcción

;

Mots-clés d'auteur / Author Keywords

Beer protein

;

Hordeum vulgare

;

Saccharomyces cerevisiae

;

Two-dimensional gel electrophoresis

;

Proteome

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400019181271.0140

Nº notice refdoc (ud4) : 23100073



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