{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12(9)"],"submitter":["Wu MJ"],"pubmed_abstract":["This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diph"],"journal":["International journal of molecular sciences"],"pagination":["6089-103"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC3189770"],"repository":["biostudies-literature"],"pubmed_title":["Identification of a protein with antioxidant activity that is important for the protection against beer ageing."],"pmcid":["PMC3189770"],"pubmed_authors":["Wu MJ","Young P","Higgins VJ","Sales N","Rogers PJ","O'Doherty PJ","Clarke FM"],"additional_accession":[]},"is_claimable":false,"name":"Identification of a protein with antioxidant activity that is important for the protection against beer ageing.","description":"This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diph","dates":{"release":"2011-01-01T00:00:00Z","publication":"2011","modification":"2025-04-19T01:17:40.727Z","creation":"2019-06-05T16:47:51Z"},"accession":"S-EPMC3189770","cross_references":{"pubmed":["22016646"],"doi":["10.3390/ijms12096089"]}}