Biology Reference
In-Depth Information
16. Hao J, Li Q, Dong J et al (2006) Identifi cation
of the major proteins in beer foam by mass
spectrometry following sodium dodecyl
sulfate-polyacrylamide gel electrophoresis. J
Am Soc Brew Chem 64:166-174
17. Matsumoto T, Tanaka T, Sakai H et al (2011)
Comprehensive sequence analysis of 24,783
barley full-length cDNAs derived from 12
clone libraries. Plant Physiol 156:20-28
18. Saisho D, Myoraku E, Kawasaki S et al (2007)
Construction and characterization of a bacte-
rial artifi cial chromosome (BAC) library from
the Japanese malting barley variety 'Haruna
Nijo'. Breeding Sci 57:29-38
19. Fasoli E, Aldini G, Regazzoni L et al (2010)
Les Maîtres de i'orge: the proteome content of
your beer mug. J Proteome Res 9:5262-5269
20. Weber D, Cléroux C, Godefroy SB (2009)
Emerging analytical methods to determine
gluten markers in processed foods - method
development in support of standard setting.
Anal Bioanal Chem 395:111-117
21. Hejgaard J, Kaersgaard P (1983) Purifi cation
and properties of the major antigenic beer pro-
tein (Antigen 1) of barley origin. J Inst Brew
89:402-410
22. Silva F, Nogueira LC, Gonçalves C et al (2008)
Electrophoretic and HPLC methods for com-
parative study of the protein fractions of malts,
worts, and beers produced from Scarlett and
Prestige barley (
Hordeum vulgare
L.) varieties.
Food Chem 106:820-829
23. Iimure T, Nankaku N, Kihara M et al (2012)
Proteome analysis of the wort boiling process.
Food Res Intern 45:262-271
24. Osman AM, Coverdale SM, Onley-Watson K
et al (2003) The gel fi ltration chromatographic-
profi les of proteins and peptides of wort and
beer: Effects of processing -malting, mashing,
kettle boiling, fermentation and fi ltering. J
Inst Brew 109:41-50
25. Bamforth CW (1985) The foaming properties
of beer. J Inst Brew 91:370-383
26. Evans DE, Sheehan MC (2002) Don't be
fobbed off: the substance of beer foam-A
review. J Am Soc Brew Chem 60:47-57
27. Evans DE, Hejgaard J (1999) The impact of
malt derived proteins on beer foam quality.
Part I. The effect of germination and kilning
on the level of protein Z4, protein Z7 and
LTP1. J Inst Brew 105:159-169
involved in beer foam formation. Tech Q
Master Brew Assoc Am 30:136-145
31. van Nierop SNE, Evans DE, Axcell BC et al
(2004) Impact of different wort boiling tem-
peratures on the beer foam stabilizing proper-
ties of lipid transfer protein 1. J Agric Food
Chem 52:3120-3129
32. Asano K, Shinagawa K, Hashimoto N (1982)
Characterization of haze-forming proteins of
beer and their roles in chill haze formation. J
Am Soc Brew Chem 40:147-154
33. Perrocheau L, Bakan B, Bovin P et al (2006)
Stability of barley and malt lipid transfer pro-
tein 1 (LTP1) toward heating and reducing
agents: Relationships with the brewing pro-
cess. J Agric Food Chem 54:3108-3113
34. Iimure T, Kimura T, Araki S et al (2012)
Mutation analysis of barley malt protein Z4
and protein Z7 on beer foam stability. J Agric
Food Chem 60:1548-1554
35. Okada Y, Iimure T, Takoi K et al (2008) The
infl uence of barley malt protein modifi cation
on beer foam stability and their relationship to
the barley dimeric
α
-amylase inhibitor-I
(BDAI-I) as a possible foam-promoting pro-
tein. J Agric Food Chem 56:1458-1464
36. Iimure T, Takoi K, Kaneko T et al (2008)
Novel prediction method of beer foam stability
using protein Z, barley dimeric
α
-amylase
inhibitor-1 (BDAI-1) and yeast thioredoxin. J
Agric Food Chem 56:8664-8671
37. Leisegang R, Stahl U (2005) Degradation of a
foam-promoting barley protein by a proteinase
from brewing yeast. J Inst Brew 111:112-117
38. Kogin A, Fukui H, Furukubo S et al (1999)
Regulation of protease activity in beer. Tech Q
Master Brew Assoc Am 36:67-70
39. Kondo H, Yomo H, Furukubo S et al (1999)
Advanced method for measuring Proteinase A
in beer and application to brewing. J Inst Brew
105:293-300
40.
Gan ZR (1991) Yeast thioredoxin genes. J Biol
Chem 266:1692-1696
41. Pedrajas JR, Kosmidou E, Miranda-Vizuete A
et al (1999) Identifi cation and functional char-
acterization of a novel mitochondrial thiore-
doxin system in
Saccharomyces cerevisiae
. J Biol
Chem 274:6366-6373
42. Dreyer T, Biedermann K, Ottesen M (1983)
Yeast proteinase in beer. Carlsberg Res
Commun 48:249-253
43. Guido LF, Rodrigues PG, Rodrigues JA et al
(2004) The impact of the physiological condi-
tion of the pitching yeast on beer fl avor stabil-
ity: an industrial approach. Food Chem
87:187-193
44. Leiper KA, Stewart GG et al (2003) Beer poly-
peptides and silica gel part I. Polypeptides
involved in haze formation. J Inst Brew
109:57-72
28. Iimure T, Kihara M, Ichikawa S et al (2011)
Development of DNA markers associated with
beer foam stability for barley breeding. Theor
Appl Genet 122:199-210
29. Maeda K, Yokoi S, Kamada K et al (1991)
Foam stability and physicochemical properties
of beer. J Am Soc Brew Chem 49:14-18
30. S
ϕ
rensen SB, Bech LM, Muldbjerg M et al
(1993) Barley lipid transfer protein 1 is
