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Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation
Author(s) -
Onishi Akiko,
Proudlove Michael O
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650218
Subject(s) - isolation (microbiology) , chromatography , chemistry , hydrophilic interaction chromatography , high performance liquid chromatography , biology , microbiology and biotechnology
Beer foam polypeptides have been separated into five groups based on their relative hydrophobicity. Foam stability increases with increasing hydrophobicity of the polypeptide groups. The most hydrophobic polypeptide group contains a large proportion of Coomassie blue‐binding polypeptides. Analysis by SDS‐PAGE reveals that each polypeptide group is composed of several differently‐sized polypeptides. Further purification by anion‐exchange chromatography results in five fractions, each of which has a different polypeptide profile on SDS‐polyacrylamide gels.