ISOLATION OF BEER FOAM POLYPEPTIDES BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY AND THEIR PARTIAL CHARACTERIZATION

Authors
ONISHI A PROUDLOVE MO
Citation
A. Onishi et Mo. Proudlove, ISOLATION OF BEER FOAM POLYPEPTIDES BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY AND THEIR PARTIAL CHARACTERIZATION, Journal of the Science of Food and Agriculture, 65(2), 1994, pp. 233-240
Citations number
28
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
65
Issue
2
Year of publication
1994
Pages
233 - 240
Database
ISI
SICI code
0022-5142(1994)65:2<233:IOBFPB>2.0.ZU;2-V
Abstract
Beer foam polypeptides have been separated into five groups based on t heir relative hydrophobicity. Foam stability increases with increasing hydrophobicity of the polypeptide groups. The most hydrophobic polype ptide group contains a large proportion of Coomassie blue-binding poly peptides. Analysis by SDS-PAGE reveals that each polypeptide group is composed of several differently-sized polypeptides. Further purificati on by anion-exchange chromatography results in five fractions, each of which has a different polypeptide profile on SDS-polyacrylamide gels.