Proteomic Analysis of Wort with Focus on Potential Differentiation of Malting Barley Cultivars
2019
Michaela Ščigelová (Thermo Fisher Scientific, Hanna-Kunath-Str. 11, 28199 Bremen, Germany) | Jana Olšovská (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Martin Dušek (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Vladimíra Jandovská (Faculty of Science, Charles University, Albertov 6, 128 00 Prague, Czech Republic)
We analyzed the profile of malt proteins in boiled wort preparations using liquid chromatography coupled to high resolution mass spectrometry. Proteins detected in 9 different malt barley cultivars were identified. We probed proteins for post-translational modifications, namely glycation. Differential analysis of the wort proteomes provided insight into the effect of malting barley cultivar as well as location of cultivation. The results suggest that proteome analysis of wort samples could allow for identification/classification of malting barley cultivars used in wort production.
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