Low-Molecular Weight Proteins in Malt and Gushing

Authors

  • Zdeněk Svoboda Research Institute of Brewing and Malting, Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic
  • Renata Mikulíková Research Institute of Brewing and Malting, Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic
  • Pavla Myslivcová University of Technology, Faculty of Chemistry, Purkyňova 464/118, 612 00 Brno, Czech Republic
  • Sylvie Běláková University of Technology, Faculty of Chemistry, Purkyňova 464/118, 612 00 Brno, Czech Republic
  • Karolína Benešová Research Institute of Brewing and Malting, Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic

DOI:

https://doi.org/10.18832/kp201811

Keywords:

gushing, hydrophobins, LTP proteins, SDS-PAGE

Abstract

Gushing – overfoaming of beer – can be aff ected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins ( LTP) and hydrophobins – products of microscopic fi lamentous fungi. For the experiment, barley samples, intermediaries of malting and malt were used. Proteins extracted from the samples were subsequently separated with the SDS-PAGE method with the TRIS-tricine buff er system. Character of the change in the content of the low-molecular weight proteins during malting was studied. The studied relationships between the low-molecular weight proteins, gushing potential and microbiological contamination of samples were not proven.

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Published

2018-04-15

How to Cite

Svoboda, Z., Mikulíková, R., Myslivcová, P., Běláková, S., & Benešová, K. (2018). Low-Molecular Weight Proteins in Malt and Gushing. KVASNY PRUMYSL, 64(2), 46–49. https://doi.org/10.18832/kp201811

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Section

Articles