A Rapid Method for the Recovery, Quantification and Electrophoretic Analysis of Proteins from Beer
Gianluca Veneri1, Gianni Zoccatelli1, Silvia Mosconi1, Chiara Dalla Pellegrina1, Roberto Chignola1 and Corrado Rizzi1,2
1 Dipartimento Scientifico e Tecnologico, Facoltà di ScienzeMM.FF.NN., Università degli Studi di Verona, Strada Le Grazie 15,37134 Verona, Italy.
2 Corresponding author. E-mail: corrado.rizzi@univr.it
J. Inst. Brew. 112(1), 25–27, 2006 | VIEW ARTICLE
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.
Key words:
Beer proteins, electrophoresis, protein quantifica-tion, protein recovery.
Publication no. G-2006-0320-311 ©2006 The Institute & Guild of Brewing