Structural Changes of Malt Proteins During Boiling
Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism spectr...
| Format: | Article |
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| Language: | English |
| Published: |
MDPI AG
2009-03-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/14/3/1081/ |