Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin

Journal of Agricultural and Food Chemistry
Takashi IimureKazuyoshi Takeda

Abstract

Foam stability is an important quality trait of beer. Our previous results of two-dimensional gel electrophoresis (2DE) analyses of beer proteins implied a relationship between barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and beer foam stability as judged by the NIBEM-T analyzer. To develop a novel prediction method of beer foam stability under different conditions of barley cultivar and malt modification, multiple linear regression analysis was applied. The spot intensities of major beer proteins on 2DE gel were quantified and used as explanatory variables. The foam stabilities of 25 beer samples each brewed from malt with different malt modification in one of the three cultivars (cultivars A, B, and C) were explained by the spot intensities of BDAI-1 at the 5% significance level ( r = 0.421). Furthermore, two other major protein spots (b0 and b5) were observed on the 2DE gels of Japanese commercial beer samples with different foam stability. Then, multiple regression for foam stability was calculated using these three spot intensities as explanatory variables. As a result, 72.1% of the beer foam stability in 25 beer samples was explained by a novel multiple regression equation calculated using spot b0 and BDAI-1 as posit...Continue Reading

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Citations

Sep 10, 2010·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Takashi IimureKazuhiro Sato
Jan 19, 2012·Journal of Agricultural and Food Chemistry·Takashi IimureKazuhiro Sato
Dec 20, 2011·Letters in Applied Microbiology·T S Berner, N Arneborg
Jun 29, 2018·Proteomics·Ramamurthy Mahalingam
Nov 26, 2019·Food Science & Nutrition·Tianyu ZhangHongjun Li
Aug 7, 2021·Scientific Reports·Edward D KerrBenjamin L Schulz
Aug 21, 2010·Journal of Proteome Research·Elisa FasoliPier Giorgio Righetti
May 13, 2014·Journal of Agricultural and Food Chemistry·Xiaomin LiMei Yang

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