THE MOLECULAR STRUCTURE OF GELPROTEIN FROM BARLEY, ITS BEHAVIOUR IN WORT‐FILTRATION AND ANALYSIS

43Citations
Citations of this article
15Readers
Mendeley users who have this article in their library.

Abstract

Gelproteins from barley and malt play a major role in the lauter tun filtration. These proteins (called glutenin in wheat) are partly broken down during malting and then aggregate during mashing. These aggregates form a part of the upper layer of the spent grains (the ‘oberteig’). To obtain more insight into this mechanism the composition of gelproteins of different cultivars of barley were analysed using various electrophoretic techniques. From this work a model can be proposed in which the protein, like its counterpart in wheat consists of high molecular weight (HMW) subunits as a backbone and low molecular weight (LMW) subunits as side chains, joined by inter‐and intra‐molecular disulphide bonds. During malting the disulphide bonds are reduced and subunits are broken down by proteolysis. During mashing a complex is formed between residual gelprotein in the malt and the glutelins, which gives rise to an impenetrable layer on the spent grains. The quantity of gelprotein as analysed by high pressure liquid chromatography (HPLC) or densitometry of Sodium dodecyl sulphate polyacrylamide electrophoresis (SDS—PAGE) patterns of HMW subunits showed a negative relationship to the lauter tun filtration rate. 1987 The Institute of Brewing & Distilling

References Powered by Scopus

Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree

332Citations
N/AReaders
Get full text

Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium

230Citations
N/AReaders
Get full text

Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

173Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products

284Citations
N/AReaders
Get full text

The effects of malting and mashing on barley protein extractability

187Citations
N/AReaders
Get full text

Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

122Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Moonen, J. H. E., Graveland, A., & Muts, G. C. J. (1987). THE MOLECULAR STRUCTURE OF GELPROTEIN FROM BARLEY, ITS BEHAVIOUR IN WORT‐FILTRATION AND ANALYSIS. Journal of the Institute of Brewing, 93(2), 125–130. https://doi.org/10.1002/j.2050-0416.1987.tb04489.x

Readers over time

‘15‘19‘20‘21‘22‘23‘24‘2501234

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 3

50%

Researcher 2

33%

Lecturer / Post doc 1

17%

Readers' Discipline

Tooltip

Chemistry 2

33%

Biochemistry, Genetics and Molecular Bi... 2

33%

Agricultural and Biological Sciences 1

17%

Environmental Science 1

17%

Save time finding and organizing research with Mendeley

Sign up for free
0