Structural Changes of Malt Proteins During Boiling

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Structural changes of malt proteins during boiling.

Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism spectroscopy. The results showed that both protein content and amino acid composition changed only slig...

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ژورنال

عنوان ژورنال: Molecules

سال: 2009

ISSN: 1420-3049

DOI: 10.3390/molecules14031081