2Alfi Khatib,Eriea G.Wilson,Hye Kyong Kim,et al.NMR assignment of iso-α-acids from isomerised extracts of humulus lupulus L cones[J].Phytechemical Analysis,2007,18:371-377.
3Richard J Simpson,Protein and proteomics:A Laboratory Manual[M].Beijing:Science Press,2003.
4Kakui T,Ishibashi Y,Miyake A,et al.Development of monoclonal antibody sandwich-ELISA for determination of beer foam-active proteins[J].J Am Soc Brew Chem,1998,56(2):43-46.
5Okada Y,Iimure T,Takoi K,et al.The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric R-amylase inhibitor-I(BDAI-I)as a possible foam-promoting protein[J].Agric Food Chem,2008,56:1458-1464.
6Kordialik E,Bogacka W,Ambroziak.The relationship between polypeptides and foaming during fermentation[J].Swiss Society of Food Science and Technology,2007,40:368-373.
8Kenneth A L,Graham G S,Ian P M Beer polypeptides and silica gel.Part II polypeptides involved in foam forotation[J].Inst Brew,2003,109(1):73-79.
9Kakui T,Ishibashi Y,Miyake A,et al.Development of monoclonal antibody sandwich-ELISA for determination of beer foam-active proteins[J].American Society of Brewing Chemists,1998,56(2):43-46.
10David W,Diffor Sam T.The effect of isohumulone/isocohumulone ratio on beer head retentin.[J].American Society of Brewing Chemists,1978,36(2):63-65.