Abstract
Foam stability is a key factor of beer quality for consumers and brewers. Recent beer proteome analyses have suggested that barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) derived from barley are important for beer foam stability. In this study, BDAI-1 and ALP were purified from a Japanese commercial beer sample using salt precipitation and column chromatography. The purification level was verified using two-dimensional gel electrophoresis, mass spectrometry, and database searches. Purified BDAI-1 and ALP were added to a beer sample to compare the foam stability to that of a control beer sample. As a result, beer foam stability was significantly improved by BDAI-1 but not by ALP, thereby suggesting that BDAI-1 affects beer foam stability whereas ALP does not.
Original language | English |
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Pages (from-to) | 257-264 |
Number of pages | 8 |
Journal | Food Chemistry |
Volume | 172 |
DOIs | |
Publication status | Published - Apr 1 2015 |
Keywords
- Avenin-like protein-a
- Barley dimeric α-amylase inhibitor-1
- Beer
- Foam stability
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science