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Protein: Difference between revisions
→Proteins in beer
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Three major protein components are present in beer:<ref name=jin/><ref name=steiner/><ref name=wu/> | Three major protein components are present in beer:<ref name=jin/><ref name=steiner/><ref name=wu/> | ||
# Protein Z - a polypeptide with a molecular mass of 40 kDa. It's role is unclear but it may be involved with beer foam formation and/or stability, or possibly haze.<ref name=jin/><ref name=silva/><ref name=steiner/><ref name=han/> Protein Z is a member of the serine protease inhibitor (serpin) family.<ref name=wu/> | # [[Protein Z]] - a polypeptide with a molecular mass of 40 kDa. It's role is unclear but it may be involved with beer foam formation and/or stability, or possibly haze.<ref name=jin/><ref name=silva/><ref name=steiner/><ref name=han/> Protein Z is a member of the serine protease inhibitor (serpin) family.<ref name=wu/> | ||
# Lipid | # [[Lipid transfer protein]] 1 (LTP1) - a 9.7 kDa polypeptide, which is responsible for foam stability and serves as an antioxidant.<ref name=jin/><ref name=steiner/><ref name=han/><ref name=wu/> | ||
# A group of proline-rich hordein-derived polypeptides (with sizes ranging from 10 kDa to 30 kDa) that are involved in haze formation and possibly promote foam.<ref name=jin/><ref name=steiner/><ref name=iimure/><ref name=kerr/> | # A group of proline-rich hordein-derived polypeptides (with sizes ranging from 10 kDa to 30 kDa) that are involved in haze formation and possibly promote foam.<ref name=jin/><ref name=steiner/><ref name=iimure/><ref name=kerr/> | ||