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Identification of the Major Proteins in Beer Foam by Mass Spectrometry following Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/elps.1150190604openalex-snapshot

Database searching using mass spectrometry data

inferredcites →https://doi.org/10.1002/j.2050-0416.1972.tb03464.xopenalex-snapshot

ISOELECTROPHORETIC SEPARATION OF COMPLEX NITROGENOUS SUBSTANCES OF BEER AND BREWING MATERIALS

inferredcites →https://doi.org/10.1002/j.2050-0416.1977.tb06422.xopenalex-snapshot

ORIGIN OF A DOMINANT BEER PROTEIN IMMUNOCHEMICAL IDENTITY WITH A β-AMYLASE-ASSOCIATED PROTEIN FROM BARLEY

inferredcites →https://doi.org/10.1002/j.2050-0416.1979.tb06836.xopenalex-snapshot

ANTIGENIC BEER MACROMOLECULES AN EXPERIMENTAL SURVEY OF PURIFICATION METHODS

inferredcites →https://doi.org/10.1002/j.2050-0416.1983.tb04214.xopenalex-snapshot

THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY

inferredcites →https://doi.org/10.1002/j.2050-0416.1983.tb04215.xopenalex-snapshot

PURIFICATION AND PROPERTIES OF THE MAJOR ANTIGENIC BEER PROTEIN OF BARLEY ORIGIN

inferredcites →https://doi.org/10.1002/j.2050-0416.1985.tb04359.xopenalex-snapshot

THE FOAMING PROPERTIES OF BEER

inferredcites →https://doi.org/10.1002/j.2050-0416.1992.tb01103.xopenalex-snapshot

AN IMMUNOCHEMICAL ANALYSIS OF BEER FOAM

inferredcites →https://doi.org/10.1002/j.2050-0416.1997.tb00960.xopenalex-snapshot

IDENTIFICATION AND CHARACTERISATION OF BEER POLYPEPTIDES DERIVED FROM BARLEY HORDEINS

inferredcites →https://doi.org/10.1002/j.2050-0416.2003.tb00595.xopenalex-snapshot

Beer Polypeptides and Silica Gel Part II. Polypeptides Involved in Foam Formation

inferredcites →https://doi.org/10.1002/j.2050-0416.2004.tb00620.xopenalex-snapshot

The Relative Significance of Physics and Chemistry for Beer Foam Excellence: Theory and Practice

inferredcites →https://doi.org/10.1002/jsfa.2740650218openalex-snapshot

Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation

inferredcites →https://doi.org/10.1002/pmic.200300615openalex-snapshot

Two‐dimensional gel electrophoresis pattern (pH 6–11) and identification of water‐soluble barley seed and malt proteins by mass spectrometry

inferredcites →https://doi.org/10.1002/pmic.200300753openalex-snapshot

Proteome analysis of barley seeds: Identification of major proteins from two‐dimensional gels (p I 4–7)

inferredcites →https://doi.org/10.1002/pro.5560050103openalex-snapshot

Structure in solution of a four‐helix lipid binding protein

inferredcites →https://doi.org/10.1006/jcrs.2000.0315openalex-snapshot

Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels

inferredcites →https://doi.org/10.1007/bf01369775openalex-snapshot

Selective expression of a probable amylase/protease inhibitor in barley aleurone cells: Comparison to the barley amylase/subtilisin inhibitor

inferredcites →https://doi.org/10.1007/bf02906891openalex-snapshot

A 10 kD barley seed protein homologous with an α-amylase inhibitor from Indian finger millet

inferredcites →https://doi.org/10.1016/s0014-5793(00)02424-8openalex-snapshot

Surprisingly high stability of barley lipid transfer protein, LTP1, towards denaturant, heat and proteases

inferredcites →https://doi.org/10.1021/ac950914hopenalex-snapshot

Mass Spectrometric Sequencing of Proteins from Silver-Stained Polyacrylamide Gels

inferredcites →https://doi.org/10.1021/jf00058a013openalex-snapshot

Major Proteins of Beer and their Precursors in Barley: Electrophoretic and Immunological Studies

inferredcites →https://doi.org/10.1021/jf010487aopenalex-snapshot

Evidence of the Glycation and Denaturation of LTP1 during the Malting and Brewing Process

inferredcites →https://doi.org/10.1046/j.1365-313x.1994.6060849.xopenalex-snapshot

The promoter of the barley aleurone‐specific gene encoding a putative 7 kDa lipid transfer protein confers aleurone cell‐specific expression in transgenic rice

inferredcites →https://doi.org/10.1094/asbcj-38-0129openalex-snapshot

Isolation and Characterization of Foaming Proteins of Beer

inferredcites →https://doi.org/10.1094/asbcj-45-0091openalex-snapshot

A Surface-Active Fraction Isolated from Beer

inferredcites →https://doi.org/10.1094/asbcj-53-0093openalex-snapshot

Independent Role of Beer Proteins, Melanoidins and Polysaccharides in Foam Formation

inferredcites →https://doi.org/10.1094/asbcj-53-0194openalex-snapshot

Barley LTP1 (PAPI) and LTP2: Inhibitors of Green Malt Cysteine Endoproteinases

inferredcites →https://doi.org/10.1094/asbcj-61-0055openalex-snapshot

Application of Immunological Methods to Differentiate between Foam-Positive and Haze-Active Proteins Originating from Malt

inferredcites →https://doi.org/10.1111/j.1432-1033.1990.tb15644.xopenalex-snapshot

A plant serpin gene

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Literaturverzeichnis

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2007.tb00291.xopenalex-snapshot

Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2008.tb00301.xopenalex-snapshot

Investigation of Protein Composition of Barley by Gel Electrophoresis and MALDI Mass Spectrometry with Regard to the Malting and Brewing Process

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2009.tb00389.xopenalex-snapshot

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2010.tb00407.xopenalex-snapshot

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

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Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

inferred← citeshttps://doi.org/10.1002/jib.198openalex-snapshot

Changes in protein molecular weight during cloudy wheat beer brewing

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Differences in protein content and foaming properties of cloudy beers based on wheat malt content

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Current literature in mass spectrometry

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Beer and Wort Proteomics

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Protein changes during malting and brewing with focus on haze and foam formation: a review

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Grass to Glass: Better Beer Through Proteomics

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Beer and Celiac Disease

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Beer foam: achieving a suitable head

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Colloidal stability of beer

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Proteomic Analysis of Beer

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Proteomics for food authentication

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The intrinsic and regulated proteomes of barley seeds in response to fungal infection

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Proteomic identification of technologically modified proteins in malt by combination of protein fractionation using convective interaction media and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

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Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties

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Construction of a novel beer proteome map and its use in beer quality control

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Proteomic and peptidomic characterisation of beer: Immunological and technological implications

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105648openalex-snapshot

Interfacial properties and interaction between beer wort protein fractions and iso-humulone

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105788openalex-snapshot

Vesicular structures formed from barley wort proteins and iso-humulone

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Beer proteomics analysis for beer quality control and malting barley breeding

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Quality changes of HomChaiya rice beer during storage at two alternative temperatures

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MS based proteomic approaches for analysis of barley malt

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Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides

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Proteomics, Peptidomics, and Immunogenic Potential of Wheat Beer (Weissbier)

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Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing

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The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Protein

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Exploration of Beer Proteome Using OFFGEL Prefractionation in Combination with Two-Dimensional Gel Electrophoresis with Narrow pH Range Gradients

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Novel Prediction Method of Beer Foam Stability Using Protein Z, Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) and Yeast Thioredoxin

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Glycopeptide Enrichment Using a Combination of ZIC-HILIC and Cotton Wool for Exploring the Glycoproteome of Wheat Flour Albumins

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Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome

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Changes in the Protein Profile of Oats and Barley during Brewing and Fermentation

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Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability

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Relationship between the index of protein modification (Kolbach index) and degradation of macromolecules in wheat malt

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INVESTIGATION OF THE RELATIONSHIP OF MALT PROTEIN AND BEER HAZE BY PROTEOME ANALYSIS

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Prediction of beer foam stability from malt components

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The Influence of Milling Granulation on The Proportion of Fermentable and Non-Fermentable Ingredients in Mash Obtained from Mixed Endosperm Wheat

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Computer Vision Method in Beer Quality Evaluation—A Review

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Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling

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The Influence of Biomolecule Composition on Colloidal Beer Structure

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Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer

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The impact of terroir on barley and malt quality – a critical review

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Proteínas em grãos de cereais: valor nutritivo e bioatividades

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Development of hydrolysates with antioxidant effects from brewers’ spent grain proteins

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