Evidence of the Glycation and Denaturation of LTP1 during the Malting and Brewing Process-Reference-Cited by-同舟云学术

Evidence of the Glycation and Denaturation of LTP1 during the Malting and Brewing Process

Published:2001-09-11 Issue:10 Volume:49 Page:4942-4949
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jégou Sandrine¹,Douliez Jean-Paul¹,Mollé Daniel¹,Boivin Patrick¹,Marion Didier¹

Affiliation:

1. Unité de Biochimie et Technologie des Protéines, INRA, B.P. 71627, 44316 Nantes Cedex 03, France; Institut Français des Boissons et de la Brasserie Malterie, Pôle Technologique de Brabois, 7 rue du Bois-de-la-Champelle, B.P. 267, 54512 Vandoeuvre Cedex, France; and Unité de Recherches de Technologie Laitière, INRA, 35042 Rennes Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010487a

Reference49 articles.

1. Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation

2. THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY

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