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Fractionation of protein components from beer by density gradient centrifugation

1982; Springer Nature; Volume: 47; Issue: 4 Linguagem: Inglês

10.1007/bf02907874

0105-1938

Steen Bech Sørensen, Torben Graves Pedersen, Martin Ottesen,

Biofuel production and bioconversion

A protein-rich beer fraction obtained by alcohol precipitation has been fractionated by cesium chloride density gradient centrifugation into three fractions. One with buoyant density 1.27 g·ml−1 contained essentially pure protein, while a fraction with buoyant density 1.37 g·ml−1 contained protein and some carbohydrate, probably covalently bound to the protein. A large fraction with a buoyant density of 1.60 g·ml−1 consisted of carbohydrate. Preparative isoelectric focusing of the protein-containing fractions revealed in both cases a protein peak with pI=4.7 which for the 1.37 g·ml−1 fraction coincided with a carbohydrate peak.