2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing
| Autor: | Jitka Zídková, Dana Flodrová, Inga Petry-Podgorska, Janette Bobalova |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
Glycosylation
Clinical Biochemistry Mass spectrometry Tandem mass spectrometry Biochemistry Analytical Chemistry symbols.namesake Tandem Mass Spectrometry Glycation Protein purification Chromatography High Pressure Liquid Plant Proteins Chromatography Chemistry business.industry Beer food and beverages Hordeum Cell Biology General Medicine Maillard reaction Matrix-assisted laser desorption/ionization Spectrometry Mass Matrix-Assisted Laser Desorption-Ionization symbols Brewing Time-of-flight mass spectrometry Edible Grain business |
| Zdroj: | Journal of Chromatography B. 878:3143-3148 |
| ISSN: | 1570-0232 |
| DOI: | 10.1016/j.jchromb.2010.09.023 |
| Popis: | The barley proteins have been the subject of interests of many research groups dealing with barley grains, malt and beer. The proteins which remain intact after harsh malting conditions influence the quality and flavor of beer. The characteristic feature of the proteins present in malt and beer is their extensive modification with carbohydrates, mainly glucose that comes from the starch degradation during technological processes. The degree of the protein glycation has an effect on the quality of malt and beer and on the properties of the beer foam. A combination of two-dimensional high performance liquid chromatography (2D-HPLC) and matrix assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF/TOF MS) was used for the analysis of the protein extracts that were reduced, alkylated, and degraded enzymatically without prior protein separation. This so-called "shot-gun" approach enabled us to determine glycation sites in one third of the proteins identified in the study and to propose potential glycation markers for fast and efficient monitoring during malting. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect