Porownanie slodow browarnych w oparciu o charakterystyke ukladu bialkowego

• Autorzy: Piasecka-Kwiatkowska D. , Joachimiak A. , Czarnecki Z.
• Języki publikacji: PL

Abstrakty

EN

Since there is evidence that malt proteins influence beer uality, in the present work malt protein patterns from different Polish Malt-houses were compared. Fifteen samples of barley malts produced by three polish malt-houses were analysed. The results show different protein patterns of the malts analyzed. Special variability was observed for the electrophoretic data of protein patterns of malt produced by different malt-houses. Attention should be paid to the fact that sometimes samples coming from the same Malt-house are not homogenous.

Słowa kluczowe

PL

slod; uklad bialkowy; browarnictwo

• Wydawca: -
• Czasopismo: Pamiętnik Puławski
• Rocznik: 2004
• Tom: 135
• Opis fizyczny: s.231-238,rys.,bibliogr.

Twórcy

autor

Piasecka-Kwiatkowska D.

• Akademia Rolnicza, Poznan

autor

Joachimiak A.

autor

Czarnecki Z.

Bibliografia

• 1. Duncombe D.: Malt quality from brewnig perspective. Proceedings 33rd Barley Improvement Conference San Antonio, Texas, 10-12.01.2001.
• 2. Eschart-Almeida C., Cavalli-Molina S.: Hordein polypeptide patterns in relation to malting quality in Brazilian barley varieties. Pesq.agropec.bras.Brasilia, 2001, 36(2): 211-217.
• 3. Evans E., Sheehan M., Robinson L., Hill A., Tolhurst R., Gale K., Barr A.: The influence of protein composition on beer haze and foam stability. Proc. 11th Barley Tech. Symposium, Canberra, 2001.
• 4. Ishibashi Y., Kakui T., Terano Y., Hon-no E., Kogin A., Nakatani K.: Application of ELISA to Quantitative Evaluation of Foam-Active Protein in the Malting ang Brewing Processes. J. Am. Soc. Brew. Chem, 1997, 55(1): 20-23.
• 5. Ishibashi Y., Terano Y., Fukui N., Honbou N., Kakui S., Kawasaki S., Nakatani K: Development of a New Method for Determining Beer Foam and Haze Proteins by Using Immunochemical Method ELISA. J. Am. Soc. Brew. Chem., 1996, 54(3): 177-182.
• 6. Kauffman J.A., Mills E.N.C., Brett G.M., Fido R.J., Tatham A.S., Sherry P.R., Onishi A., Proudlove M.O., Morgan M.R.A.: Immunological characterisation of barley polypeptides in lager foam. J. Sci. Food Agric., 1994, 66: 345-355.
• 7. Kunze W.: Technology of brewing and malting. International edition. VLB Berlin, 1996, 32.
• 8. Laemmli U.K.: Clevaege of structured proteins during the assembly of bacteriophage T4. Nature, London, 1970, 680-685.
• 9. Lewis M.J., Young T.W. : Piwowarstwo. Wyd. Nauk. PWN, Warszawa, 2001, 15-76.
• 10. Lowry O.H., Rosenbrough N.J., Farr A.L., Randall R.J.: Protein measurement with the Folin phenol reagent. J. Biol. Chem., 1951, 193: 265-275.
• 11. Piasecki M., Kwiatkowski P., Gąsiorowski H.: Zarys biochemii i technologii słodowania. W: Jęczmień - chemia i technologia, red.: H. Gąsiorowski. PWRiL, Poznań, 1997, 193-217.
• 12. Robinson L., Sheehan M., Stuart M., Barr A., Ford C., Evans E.: The influence of malt quality on the colloidal stability of beer. J. Am. Soc. Brew., 2001, 57(3): 81-90.
• 13. Warchalewski J.R., Daussant J., Kałużewska M., Piasecka-Kwiatkowska D., Bielecki S., Wyatt G.M., Gruchała L.: Metody immunopomiarów i ich zastosowanie w przemyśle spożywczym. W: Metody pomiarów i kontroli jakości w przemyśle spożywczym i biotechnologii, red.: M. Jankiewicz, Z. Kędziora. Wyd. AR Poznań, 2001, 13-171.