Barley Proteomic Studies Related to Beer Production

0423645 - ÚIACH 2014 CZ eng D - Dizertace
Benkovská, Dagmar
Barley Proteomic Studies Related to Beer Production.
Ústav analytické chemie AV ČR, v. v. i. Obhájeno: Brno. 30.10.2013. - Brno: Vysoké učení technické v Brně, Fakulta chemická, 2013. 130 s.
Grant CEP: GA MŠMT 1M0570
Institucionální podpora: RVO:68081715
Klíčová slova: proteomics * barley * protein * brewing * malting * glycosylation
Kód oboru RIV: CB - Analytická chemie, separace
https://www.vutbr.cz/www_base/zav_prace_soubor_verejne.php?file_id=69643

The main goal of this thesis is to investigate barley water-soluble proteins and their changes that occur during the malting and brewing process. The differences in protein composition were investigated using gel electrophoresis, reversed phase and size exclusion liquid chromatography, and MALDI-TOF mass spectrometry. The amount of some proteins is increasing and some new proteins are created in the germinated grain during the malting process. Contrary, many proteins are decomposed during the brewing process due to the high temperature and enzymatic activity of some proteases. Only some proteins belonging to the family of pathogenesis related proteins resist these harsh conditions and pass into the beer where they can influence several important quality properties.
Trvalý link: http://hdl.handle.net/11104/0229789