International Journal of Molecular Sciences | |
Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing | |
Ming J. Wu3  Frank M. Clarke1  Peter J. Rogers4  Paul Young2  Narelle Sales2  Patrick J. O𠆝oherty3  | |
[1] School of Science, Griffith University, Nathan, Queensland 4111, Australia; E-Mail:;Department of Primary Industry NSW, Elizabeth Macarthur Agricultural Institute, PMB 8, Camden, New South Wales 2570, Australia; E-Mails:;School of Biomedical and Health Sciences, College of Health and Science, University of Western Sydney, Locked Bag 1797, Penrith South DC, New South Wales 1797, Australia; E-Mail:;Carlton and United Breweries, Fosters Group, 4-6 Southampton Crescent, Abbotsford, Melbourne 3067, Australia; E-Mail: | |
关键词:
beer thiol protein;
flavour;
free radical;
antioxidant;
LTP1;
yeast;
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DOI : 10.3390/ijms12096089 | |
来源: mdpi | |
【 摘 要 】
This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a
【 授权许可】
CC BY
© 2011 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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