Isolation and Identification of Haze Proteins in Beer

doi:10.7506/spkx1002-6630-201103021

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 86-90.doi: 10.7506/spkx1002-6630-201103021

• Basic Research • Previous Articles Next Articles

Isolation and Identification of Haze Proteins in Beer

JIN Bei，LI Lin，LI Bing，FENG Zong-cai，DU Jian-zhong

1. School of Chemistry Science and Technology, Zhanjiang Normal University, Zhanjiang 524048, China；
2.College of Light Indusity and Food Sciences, South China University of Technology, Guangzhou 510640, China

Received:2010-04-26 Revised:2011-01-13 Online:2011-02-15 Published:2011-01-13

Abstract

Abstract: The two-dimensional electrophoresis (2-DE) and MALDI-TOF-MS were used to determine the compositions of haze proteins in beer. The results indicated that only small amount of proteins participated in the formation of beer haze. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed the molecular masses of 40, 25－29 kD and 6.5－17 kD for bear haze protein fraction, which were originated primarily from water-soluble protein and ethanol-soluble protein in malt. The degradation and denaturation of malt proteins during the brewing process were confirmed by two-dimensional electrophoresis (2-DE) analysis coupled with mass spectrometry. Meanwhile, BTI-CMe, germin E (Hordeum vulgare) and protein Z were also validated to have the resistance to proteolysis and heat denaturation during brewing process, which might be important contributors to the formation of beer haze.

Key words: beer haze, two-dimensional gel electrophoresis, mass spectrometry, brewing process, denaturation

CLC Number:

TQ93

JIN Bei，LI Lin，LI Bing，FENG Zong-cai，DU Jian-zhong. Isolation and Identification of Haze Proteins in Beer[J]. FOOD SCIENCE, 2011, 32(3 ): 86-90.

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Isolation and Identification of Haze Proteins in Beer

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