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

Takashi Iimure, Makoto Kihara, Kazuhiro Sato, Kensuke Ogushi

Research output: Contribution to journalArticle

8 Citations (Scopus)


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 languageEnglish
Pages (from-to)257-264
Number of pages8
JournalFood Chemistry
Publication statusPublished - Apr 1 2015



  • Avenin-like protein-a
  • Barley dimeric α-amylase inhibitor-1
  • Beer
  • Foam stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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