Low-Molecular Weight Proteins in Malt and Gushing
Gushing – overfoaming of beer – can be aff ected by hydrophobic polypeptides and high surface activity. The study focused on lipid transfer proteins ( LTP) and hydrophobins – products of microscopic fi lamentous fungi. For the experiment, barley samples, intermediaries of malting and malt were used....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2018-04-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/57 |