Polypeptides and proteins that influence beer foam quality and analytical methods used in their study
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/10216/80823 |
Resumo: | POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied. |
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Polypeptides and proteins that influence beer foam quality and analytical methods used in their studyQuímicaChemical sciencesPOLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied.20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10216/80823por0100-4042Isabel M P L V FerreiraFilipe SilvaNatercia Teixeirainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T15:23:21Zoai:repositorio-aberto.up.pt:10216/80823Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:22:24.451474Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
title |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
spellingShingle |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study Isabel M P L V Ferreira Química Chemical sciences |
title_short |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
title_full |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
title_fullStr |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
title_full_unstemmed |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
title_sort |
Polypeptides and proteins that influence beer foam quality and analytical methods used in their study |
author |
Isabel M P L V Ferreira |
author_facet |
Isabel M P L V Ferreira Filipe Silva Natercia Teixeira |
author_role |
author |
author2 |
Filipe Silva Natercia Teixeira |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Isabel M P L V Ferreira Filipe Silva Natercia Teixeira |
dc.subject.por.fl_str_mv |
Química Chemical sciences |
topic |
Química Chemical sciences |
description |
POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006 2006-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/10216/80823 |
url |
https://hdl.handle.net/10216/80823 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
0100-4042 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136140436963328 |