Detail publikačního výsledku

A contribution to Analysis of "Czech Beer" Authenticity

OBRUČA, S.; MÁROVÁ, I.; PAŘILOVÁ, K.; MÜLLER, L.; ZDRÁHAL, Z.; MIKULÍKOVÁ, R.

Originální název

A contribution to Analysis of "Czech Beer" Authenticity

Anglický název

A contribution to Analysis of "Czech Beer" Authenticity

Druh

Článek recenzovaný mimo WoS a Scopus

Originální abstrakt

Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measured. Beers differed in content of individual polyphenols and some polyphenols seem to be usefull as potential authenticity markers.

Anglický abstrakt

Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for "Czech beer". Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt.The results of our preliminary study indicate that The main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of Czech beer differed in several spots when compared with beer made by other technology. Further, individual beer phenolics were analyzed by HPLC and LC/MS. Concentrations of phenolics originated from malt as well as from hop were measured. Beers differed in content of individual polyphenols and some polyphenols seem to be usefull as potential authenticity markers.

Klíčová slova

Beer, phenolics, proteins, HPLC/MS

Klíčová slova v angličtině

Beer, phenolics, proteins, HPLC/MS

Autoři

OBRUČA, S.; MÁROVÁ, I.; PAŘILOVÁ, K.; MÜLLER, L.; ZDRÁHAL, Z.; MIKULÍKOVÁ, R.

Rok RIV

2010

Vydáno

13.05.2009

Nakladatel

Institute of Agricultural Economics and Information

Místo

Praha

ISSN

1212-1800

Periodikum

CZECH JOURNAL OF FOOD SCIENCES

Svazek

27

Číslo

4

Stát

Česká republika

Strany od

323

Strany do

326

Strany počet

4

BibTex

@article{BUT49484,
  author="Stanislav {Obruča} and Ivana {Márová} and Kateřina {Pařilová} and Lukáš {Müller} and Zbyněk {Zdráhal} and Renata {Mikulíková}",
  title="A contribution to Analysis of {"}Czech Beer{"} Authenticity",
  journal="CZECH JOURNAL OF FOOD SCIENCES",
  year="2009",
  volume="27",
  number="4",
  pages="323--326",
  issn="1212-1800"
}