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dc.contributor.authorWu, Ming J
dc.contributor.authorClarke, Frank M
dc.contributor.authorRogers, Peter J
dc.contributor.authorYoung, Paul
dc.contributor.authorSales, Narelle
dc.contributor.authorO'Doherty, Patrick J
dc.contributor.authorHiggins, Vincent J
dc.date.accessioned2018-03-19T01:30:21Z
dc.date.available2018-03-19T01:30:21Z
dc.date.issued2011
dc.date.modified2012-02-15T04:40:12Z
dc.identifier.issn1422-0067
dc.identifier.doi10.3390/ijms12096089
dc.identifier.urihttp://hdl.handle.net/10072/42652
dc.description.abstractThis 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.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.languageEnglish
dc.language.isoeng
dc.publisherMDPIAG
dc.publisher.placeSwitzerland
dc.relation.ispartofstudentpublicationN
dc.relation.ispartofpagefrom6089
dc.relation.ispartofpageto6103
dc.relation.ispartofissue9
dc.relation.ispartofjournalInternational Journal of Molecular Sciences
dc.relation.ispartofvolume12
dc.rights.retentionN
dc.subject.fieldofresearchBiochemistry and Cell Biology not elsewhere classified
dc.subject.fieldofresearchOther Chemical Sciences
dc.subject.fieldofresearchGenetics
dc.subject.fieldofresearchOther Biological Sciences
dc.subject.fieldofresearchcode060199
dc.subject.fieldofresearchcode0399
dc.subject.fieldofresearchcode0604
dc.subject.fieldofresearchcode0699
dc.titleIdentification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
dcterms.licensehttp://creativecommons.org/licenses/by/3.0/
dc.description.versionVersion of Record (VoR)
gro.rights.copyright© 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/).
gro.date.issued2011
gro.hasfulltextFull Text
gro.griffith.authorClarke, Francis M.


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