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Protein: Difference between revisions
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Very little proteomic research has investigated yeast fermentation in beer brewing.<ref name=kerr/> Comparing the start and end of fermentation, it was shown that most proteomic changes were related to carbohydrate metabolism, respiration, and amino acid and protein biosynthesis. | Very little proteomic research has investigated yeast fermentation in beer brewing.<ref name=kerr/> Comparing the start and end of fermentation, it was shown that most proteomic changes were related to carbohydrate metabolism, respiration, and amino acid and protein biosynthesis. | ||
Certain proteins such as LTP1 can help promote yeast growth (only if oxidation is prevented during the mash).<ref name=wu>Wu MJ, Rogers PJ, Clarke FM. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.17 125<sup>th</sup> anniversary review: The role of proteins in beer redox stability.] ''J Inst Brew.'' 2012;118(1):1–11.</ref> | Certain proteins such as LTP1 can help promote yeast growth via their ROS-scavenging mechanism (only if oxidation is prevented during the mash).<ref name=wu>Wu MJ, Rogers PJ, Clarke FM. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.17 125<sup>th</sup> anniversary review: The role of proteins in beer redox stability.] ''J Inst Brew.'' 2012;118(1):1–11.</ref> | ||
==Proteins in beer== | ==Proteins in beer== | ||