Article
Mutation analysis of barley malt protein Z4 and protein Z7 on beer foam stability.
Journal of agricultural and food chemistry - 15 Feb 2012
Iimure Takashi, Kimura Tatsuji, Araki Shigeki, Kihara Makoto, Sato Masahide, Yamada Shinji, Shigyou Tatsuro, Sato Kazuhiro
Abstract excerpt
Beer foam stability is an important characteristic. It has been suggested that isoforms of protein Z, that is, protein Z4 and protein Z7, contribute to beer foam stability. We investigated the relationship between beer foam stability and protein Z4 and protein Z7 using their deficient mutants. As a protein Z4-deficient mutant, cv. Pirkka was used. Protein Z7 deficiency was screened in 1564 barley accessions in...
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