کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881402 | 1624882 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Proteomic analysis of two malting barleys (Hordeum vulgare L.) and their impact on wort quality
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Malted barley contributes directly to wort quality. Wort prepared with malt M1 had a higher free amino nitrogen content, whereas wort prepared with malt M2 had a higher diastatic power. The proteome analysis (pI 3-10) in 2D-PAGE gels showed significant differences, with M1 generating 246â¯Â±â¯9.8 spots and M2 229â¯Â±â¯9.8 spots. M1 had more hydrolytic enzymes, in particular an esterase with a size of 43.7â¯kDa and a pI of 9.4, whereas M2 had more proteins involved in stress tolerance and carbohydrate metabolism, particularly a β-glucosidase with a size of 58.7â¯kDa and a pI of 7.7, which coincided with its higher diastatic power. The biological activity of M1 showed a band at ca. 150â¯kDa with high proteolytic activity and another band at 27â¯kDa with amylase activity. This study is the first report of amylase activity of small molecular size in malts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 80, March 2018, Pages 150-157
Journal: Journal of Cereal Science - Volume 80, March 2018, Pages 150-157
نویسندگان
Jessica Giselle Herrera-Gamboa, Claudia Berenice López-Alvarado, Esmeralda Pérez-Ortega, Luis Cástulo Damas-Buenrostro, Juan Carlos Cabada-Amaya, Benito Pereyra-Alférez,