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  • Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

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    Author(s)
    Wu, Ming J
    Clarke, Frank M
    Rogers, Peter J
    Young, Paul
    Sales, Narelle
    O'Doherty, Patrick J
    Higgins, Vincent J
    Griffith University Author(s)
    Clarke, Francis M.
    Year published
    2011
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    Abstract
    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 ì and the vintage beer which was kept at 20 àfor 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by ...
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    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 ì and the vintage beer which was kept at 20 àfor 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.
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    Journal Title
    International Journal of Molecular Sciences
    Volume
    12
    Issue
    9
    DOI
    https://doi.org/10.3390/ijms12096089
    Copyright Statement
    © 2011 The Author(s); licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
    Subject
    Other chemical sciences
    Biochemistry and cell biology not elsewhere classified
    Genetics
    Other biological sciences
    Publication URI
    http://hdl.handle.net/10072/42652
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    • Journal articles

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