Kvasny Prum. 2018; 64(2): 46-49 | DOI: 10.18832/kp201811

Low-Molecular Weight Proteins in Malt and GushingPeer-reviewed article

Zdeněk SVOBODA1, Renata MIKULÍKOVÁ1, Pavla MYSLIVCOVÁ2, Sylvie BĚLÁKOVÁ1, Karolína BENEŠOVÁ1
1 Research Institute of Brewing and Malting, Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic Výzkumný ústav pivovarský a sladařský, a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno
2 University of Technology, Faculty of Chemistry, Purkyňova 464/118, 612 00 Brno, Czech Republic Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Gushing - overfoaming of beer - can be affected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins ( LTP) and hydrophobins - products of microscopic filamentous fungi. For the experiment, barley samples, intermediaries of malting and malt were used. Proteins extracted from the samples were subsequently separated with the SDS-PAGE method with the TRIS-tricine buffer system. Character of the change in the content of the low-molecular weight proteins during malting was studied. The studied relationships between the low-molecular weight proteins, gushing potential and microbiological contamination of samples were not proven.

Keywords: gushing, hydrophobins, LTP proteins, SDS-PAGE

Accepted: April 15, 2018; Published: April 15, 2018 

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