Beer contains a variety of proteins and polypeptides, most of them originate from the proteolytic and chemical modifications of barley proteins occurring during brewing. In beer there are only a part of barley water soluble proteins, previously extracted, with molecular weights (MW) ranging from approximately 5 up to more than 100 kDa. However only two major proteins have been characterized, one of MW of 40 kDa, derived almost unmodified, from barley albumin protein Z and another with MW of about 10 kDa corresponding to lipid transfer protein 1 of barley (BLTP 1). In this study we analyzed the protein component modifications during brewing in order to evaluate the technological and healthy importance of beer protein fractions.

Analisi qualitativa della frazione proteica della birra

PASINI, GABRIELLA;CURIONI, ANDREA
2004

Abstract

Beer contains a variety of proteins and polypeptides, most of them originate from the proteolytic and chemical modifications of barley proteins occurring during brewing. In beer there are only a part of barley water soluble proteins, previously extracted, with molecular weights (MW) ranging from approximately 5 up to more than 100 kDa. However only two major proteins have been characterized, one of MW of 40 kDa, derived almost unmodified, from barley albumin protein Z and another with MW of about 10 kDa corresponding to lipid transfer protein 1 of barley (BLTP 1). In this study we analyzed the protein component modifications during brewing in order to evaluate the technological and healthy importance of beer protein fractions.
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/1362798
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact