TY - JOUR AU - Svoboda, Zdeněk AU - Mikulíková, Renata AU - Myslivcová, Pavla AU - Běláková, Sylvie AU - Benešová, Karolína PY - 2018/04/15 Y2 - 2024/03/28 TI - Low-Molecular Weight Proteins in Malt and Gushing JF - KVASNY PRUMYSL JA - KP VL - 64 IS - 2 SE - DO - 10.18832/kp201811 UR - https://kvasnyprumysl.eu/index.php/kp/article/view/57 SP - 46–49 AB - <p>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.</p> ER -