New strategies for protein and proteolysis research in barley to beer chain

机译：大麦蛋白质和蛋白水解研究的新策略

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Modern protein research offers potential new methods to be applied in malting and brewing process research, development and control beside the traditional protein analyses. In this study we used 2D electrophoresis to detect differences induced by variety and protein content in barley, malt and wort, and introduced capillary electrophoresis (CE) and high-performance liquid chromatography (HPLC) to study peptide and amino acid content, respectively. Moreover, the differences in wort peptide spectra caused by the inhibition of the main groups of proteolytic enzymes were studied with these methods. The modern protein techniques complemented the picture of protein reactions during malting and brewing.

机译：现代蛋白质研究提供了在传统蛋白质分析中扮演麦芽和酿造过程研究，开发和控制的潜在新方法。在该研究中，我们使用了2D电泳来检测大麦，麦芽和麦芽汁，毛细管电泳（Ce）和高效液相色谱（HPLC）中各种和蛋白质含量诱导的差异分别研究肽和氨基酸含量。此外，用这些方法研究了由抑制主要蛋白水解酶组的麦芽肽光谱的差异。现代蛋白质技术补充了麦芽和酿造期间蛋白质反应的图片。

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《European Brewery Convention Congress》|2007年||共5页
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Ulla Holopainen; Dagmar Dundrova; Hannele Virtanen; Annika Wilhelmson; Jaromir Fiala; Saara Poyri; Erja Kotaviita; Pekka Reinikainen; Peter Hartwall; Pia Hortling; Silja Home; Anu Kaukovirta-Norja;
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1. The identification of a barley haze active protein that influences beer haze stability: cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type. [J] . Robinson L H, Juttner J, Milligan A, Journal of Cereal Science . 2007,第3期

机译：影响啤酒雾霾稳定性的大麦雾霾活性蛋白的鉴定：作为氯仿/甲醇类型的大麦胰蛋白酶抑制剂的大麦SE蛋白的克隆和表征。
2. The identification of a barley haze active protein that influences beer haze stability: cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type. [J] . Robinson L H, Juttner J, Milligan A, Journal of Cereal Science . 2007,第3期

机译：影响啤酒雾霾稳定性的大麦雾霾活性蛋白的鉴定：作为氯仿/甲醇类型的大麦胰蛋白酶抑制剂的大麦SE蛋白的克隆和表征。
3. The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-1 (BDAI-1) as a possible foam-promoting protein [J] . Okada Y, Limure T, Takoi K, Journal of Agricultural and Food Chemistry . 2008,第4期

机译：大麦麦芽蛋白修饰对啤酒泡沫稳定性的影响及其与大麦二聚体α-淀粉酶抑制剂-1（BDAI-1）的关系，可能是促泡沫蛋白
4. New strategies for protein and proteolysis research in barley to beer chain [C] . Ulla Holopainen, Dagmar Dundrova, Hannele Virtanen, European Brewery Convention Congress . 2007

机译：大麦到啤酒链中蛋白质和蛋白水解研究的新策略
5. Influence of Barley Genetics on Beer Chemistry, Flavor, and Flavor Stability [D] . Bettenhausen, Harmonie M. 2017

机译：大麦遗传学对啤酒化学，味道和风味稳定性的影响
6. Proposed role of ATP in protein breakdown: conjugation of protein with multiple chains of the polypeptide of ATP-dependent proteolysis. [O] . A Hershko, A Ciechanover, H Heller, 1980

机译：ATP在蛋白质分解中的拟议作用：蛋白质与ATP依赖蛋白水解多肽的多条链结合。
7. Proposed role of ATP in protein breakdown: conjugation of protein with multiple chains of the polypeptide of ATP-dependent proteolysis. [O] . Hershko, A, Ciechanover, A, Heller, H, 1980

机译：ATP在蛋白质分解中的拟议作用：蛋白质与ATP依赖蛋白水解多肽的多条链结合。

New strategies for protein and proteolysis research in barley to beer chain

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