Article
Allelic diversity of a beer haze active protein gene in cultivated and Tibetan wild barley and development of allelic specific markers.
Journal of agricultural and food chemistry - 13 Jul 2011
Ye Lingzhen, Dai Fei, Qiu Long, Sun Dongfa, Zhang Guoping
Abstract excerpt
The formation of haze is a serious quality problem in beer production. It has been shown that the use of silica elute (SE)-ve malt (absence of molecular weight (MW) ∼14000 Da) for brewing can improve haze stability in the resultant beer, and the protein was identified as a barley trypsin inhibitor of the chloroform/methanol type (BTI-CMe). The objectives of this study were to determine (1) the allelic diversity...
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