Journal article
Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe)
Food Chemistry, Vol.165, pp.175-180
2014
Abstract
Our previous study found that the critical protein in SE (silica eluted) proteins is BTI-CMe, and assumed that SE−ve malt for brewing may improve the haze stability in beer. In this study, we investigated the difference in gene sequence and corresponding amino acid sequence of BTI-CMe between SE+ve and SE−ve types. The results showed that there were 7 amino acid differences between Yerong (SE−ve) and Franklin (SE+ve). Two types BTI-CMe were expressed in vitro and purified successfully. By adding the purified BTI-CMe into commercial beer, we found that both original turbidity and alcohol chill haze degree of beer were increased. BTI-CMe of SE−ve haplotype showed a lower level of haze formation in beer than SE+ve haplotype. Response surface methodology (RSM) was conducted to determine the relationship between BTI-CMe and tannic acid, and their effects on haze formation. It was found that (1) higher content of BTI-CMe and/or tannic acid in beer would give rise to higher turbidity; (2) there was a significant interaction between BTI-CMe and tannic acid; (3) haze activity disparity of BTI-CMe between two types was significantly and positively correlated with the tannic acid concentration.
Details
- Title
- Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe)
- Authors/Creators
- L. Ye (Author/Creator) - Zhejiang UniversityL. Huang (Author/Creator) - Zhejiang UniversityY. Huang (Author/Creator) - Zhejiang UniversityD. Wu (Author/Creator) - Zhejiang UniversityH. Hu (Author/Creator) - Zhejiang UniversityC. Li (Author/Creator) - Government of Western AustraliaG. Zhang (Author/Creator) - Zhejiang University
- Publication Details
- Food Chemistry, Vol.165, pp.175-180
- Publisher
- Elsevier Limited
- Identifiers
- 991005540111107891
- Copyright
- © 2014 Elsevier Ltd
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.220 Smell & Taste Science
- 3.220.559 Oenology
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
- ESI research areas
- Agricultural Sciences