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Identification of the Major Proteins in Beer Foam by Mass Spectrometry Following Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

机译:十二烷基硫酸钠-聚丙烯酰胺凝胶电泳后质谱鉴定啤酒泡沫中的主要蛋白质

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摘要

Previously unknown beer and beer foam proteins of barley origin were identified by tandem mass spectrometry (MS) sequencing after in-gel tryptic digestion. Coomassie blue stained sodium dodecyl sulfate-polyacrylamide gel electrophoresis 40-kDa and 7- to 17-kDa bands were excised for these analyses. In total, there were 30 proteins detected, 21 proteins found in beer, and 24 proteins found in beer foam including the common 15 proteins in beer and 2x foam. Most originated from the barley albumins and were resistant to enzymes during brewing. There were also two hordein-related proteins. The proteins identified enlarge and update the list of proteins related to foam, usually confined to protein Z4, lipid transfer protein 1 (LTP1), and some hordein-derived proteins.
机译:凝胶内胰蛋白酶消化后,通过串联质谱(MS)测序鉴定了大麦来源的啤酒和以前未知的啤酒泡沫蛋白。切出考马斯兰染色的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳40-kDa和7-17kDa。总共检测到30种蛋白质,啤酒中发现21种蛋白质,啤酒泡沫中发现24种蛋白质,包括啤酒中常见的15种蛋白质和2x泡沫。大多数来自大麦白蛋白,并且在酿造过程中对酶具有抗性。还有两种大麦醇溶蛋白相关蛋白。鉴定出的蛋白质扩大并更新了与泡沫有关的蛋白质列表,通常仅限于蛋白质Z4,脂质转移蛋白1(LTP1)和一些大麦醇溶蛋白衍生的蛋白质。

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