The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein |
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Authors: | Louise H. Robinson Peter Healy Doug C. Stewart Jason K. Eglinton Chris M. Ford David E. Evans |
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Affiliation: | aSchool of Agriculture and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia;bLion Nathan Limited, 29 Nyrang Street, Lidcombe, NSW 2141, Australia;cLion Nathan Limited, GPO Box 44, Milton, Qld. 4001, Australia;dJoe White Maltings Ltd, 124-130 South Terrace Adelaide, SA 5000, Australia;eTasmanian Institute of Agricultural Research, University of Tasmania, Hobart, Tasmania 7001, Australia |
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Abstract: | In bright beers, the formation of haze is a serious quality problem, which places limitations on the storage life of the product. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using an antiserum that was raised against a silica eluate (SE) protein fraction (obtained from silica gel, used for the colloidal stabilisation of beer), detected a range of protein bands in barley, malt, beer and haze. A polymorphism was observed in which some barley varieties contained a molecular weight (MW) 12,000 band (SE +ve) while in other varieties this band was absent (SE −ve). A survey of 219 Australian and international barley varieties, including a comprehensive selection of current and past malting varieties, identified 181 varieties as SE +ve, and 38 varieties as SE −ve. Previous pilot brewing trials demonstrated that SE −ve varieties are desirable as the beer brewed from the malt of these varieties formed less haze after accelerated ageing than beers brewed using SE +ve malt varieties. The genetic basis for the absence of the SE protein was conferred by a recessive allele at a single locus. Interval mapping analysis showed that the MW 12,000 band mapped to the short arm of chromosome 3H. |
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Keywords: | Malt Protein QTL |
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