Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Beer Foam Stability-Reference-Cited by-同舟云学术

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Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Beer Foam Stability

Published:2012-02-03 Issue:6 Volume:60 Page:1548-1554
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Iimure Takashi¹,Kimura Tatsuji²,Araki Shigeki²,Kihara Makoto¹,Sato Masahide²,Yamada Shinji¹,Shigyou Tatsuro²,Sato Kazuhiro³

Affiliation:

1. Bioresources Research and Development Department, Sapporo Breweries Ltd., 37-1, Nittakizaki, Ota, Gunma 370-0393, Japan

2. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka 425-0013, Japan

3. Barley Germplasm Center, Institute of Plant Science and Resources, Okayama University, 2-20-1, Chuo, Kurashiki, Okayama 710-0046, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2044718

Reference30 articles.

1. THE FOAMING PROPERTIES OF BEER

2. RAPID METHODS FOR DETERMINING THE HIGH MOLECULAR WEIGHT POLYPEPTIDE COMPONENTS OF BEER

3. The Impact of Malt Derived Proteins on Beer Foam Quality. Part II: The Influence of Malt Foam-positive Proteins and Non-starch Polysaccharides on Beer Foam Quality

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4. Application of Mass Spectrometry-Based Proteomics to Barley Research;Journal of Agricultural and Food Chemistry;2021-07-28

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