期刊文献+

腊转移蛋白LTP的鉴定与启示

下载PDF
导出
摘要 脂转移蛋白(lipid transfer protein,LTP)是啤酒泡沫中的主要蛋白成分.我们借助蛋白质组学的相关思路和仪器,实现了对LTP的鉴定,获得了一级结构(氨基酸序列)、等电点等信息,对研究与啤酒相关的蛋白质和酶的鉴定提供了新的思路.另外,本文还提及利用MALDI TOF MS检测LTP糖基化的例证.
出处 《啤酒科技》 2004年第12期7-9,共3页 Beer Science and Technology
  • 相关文献

参考文献7

  • 1[1]C.J.Dale,dynamic changes in the composition and physical behave of dispensed beer foam,J.Inst.Brew.1993,vol.99,461 ~466.
  • 2[2]D.E.Evans,the iMPact of malt derived proteins on beer foam quality.part I.The effect of germination and kilning on the level of protein z4,protein z7 and LTP1,J.Inst.Brew.1999,vol.105,159~ 169.
  • 3[3]Kresten lindorff-larsen,surprisingly high stability of barley LTP towards denaturant,heat,and protease,FEBS letters 2001,vol488,145 ~ 148.
  • 4[4]Lance T.Lusk,independent role of bee protein,melanoidins and polysaccharides in foam formation,ASBC,1995,L93 ~ 103.
  • 5[5]Pia Vagg,characterization of a beer foam protein originating from barley,EBC congress,1999,157 ~ 166.
  • 6[6]Sandrine Jegou,evidence of the glycation and denature of LTP1 during the malting and brewing process,J.Agric.Food.Chem.,2001,vol49,4942~4949.
  • 7[7]J.P.Douliez,structure,biological and technologic function of LTP and indolines,the major LBP from cereal kernels,J.of Cereal Science,2000,vol 32,1 ~ 20.

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部