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The identification of a barley haze active protein that influence beer haze stability: The genetic basis of a barley malt haze active protein

Robinson, LH and Healy, Peter and Gibson, CE and Eglinton, JK and Ford, CM and Evans, DE (2007) The identification of a barley haze active protein that influence beer haze stability: The genetic basis of a barley malt haze active protein. Journal of Cereal Science, 45 (3). pp. 335-342. ISSN 0733-5210

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Abstract

Previous pilot brewing trials have demonstrated that in the absence of a molecular weight (MW) 12,000 (barley silica eluate (SE) protein),
the beer brewed from the malt of these SE ve varieties formed less haze after accelerated ageing than beers brewed using SE +ve malt
varieties. The previously described SE protein was characterised using comparative two-dimensional (2-D) gel electrophoresis immunoblots
of barley seed extracts from both SE +ve and SE ve varieties. The SE protein spot identified was excised and its partial sequence
determined, after in-gel cleavage using trypsin and separation of the resulting fragments by reversed-phase high performance liquid
chromatography (HPLC). N-terminal sequence analysis of the tryptic peptides from SE+ve and SE ve varieties identified the SE protein as
the barley trypsin inhibitor-CMe precursor (BTI-CMe). The mature BTI-CMe protein is 13.3 kDa and its functional gene is located on
chromosome 3H. Cloning of the BTI-CMe protein demonstrated that both SE ve and SE +ve barley varieties contain a BTI-CMe protein
family member that is similar but has a consistently different sequence, primarily in the last 30 amino acid residues of their C-termini.

Item Type: Article
Journal or Publication Title: Journal of Cereal Science
Publisher: Academic Press
Page Range: pp. 335-342
ISSN: 0733-5210
Identification Number - DOI: 10.1016/j.jcs.2006.08.012
Additional Information:

The definitive version is available at http://www.sciencedirect.com

Date Deposited: 07 Apr 2008 14:11
Last Modified: 15 Oct 2013 23:07
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