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 |
|---|---|
| Pages (from-to) | 257-264 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 172 |
| DOIs | |
| Publication status | Published - Apr 1 2015 |
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Keywords
- Avenin-like protein-a
- Barley dimeric α-amylase inhibitor-1
- Beer
- Foam stability
ASJC Scopus subject areas
- Food Science
- Analytical Chemistry
- Medicine(all)
Cite this
Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability. / Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro; Ogushi, Kensuke.
In: Food Chemistry, Vol. 172, 01.04.2015, p. 257-264.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability
AU - Iimure, Takashi
AU - Kihara, Makoto
AU - Sato, Kazuhiro
AU - Ogushi, Kensuke
PY - 2015/4/1
Y1 - 2015/4/1
N2 - 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.
AB - 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.
KW - Avenin-like protein-a
KW - Barley dimeric α-amylase inhibitor-1
KW - Beer
KW - Foam stability
UR - http://www.scopus.com/inward/record.url?scp=84907487300&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84907487300&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.09.012
DO - 10.1016/j.foodchem.2014.09.012
M3 - Article
C2 - 25442552
AN - SCOPUS:84907487300
VL - 172
SP - 257
EP - 264
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -