A rapid method for the recovery, quantification and electrophoretic analysis of proteins from beer

Abstract

A previously-developed method for protein recovery from wine has been applied to beer and beer foam samples. The method involves the complexation of proteins with dodecyl sulfate (added as sodium salts) and subsequently the insolubilization of the protein-detergent complexes by addition of potassium ions (added as KCl). The protocol allows preparation of proteins from a few hundred microliters of beverage in a few minutes. The precipitated proteins are free from interfering materials and are directly utilizable for quantitative and electrophoretic assays. © 2006 The Institute of Brewing & Distilling.