Fractionation of protein components from beer by density gradient centrifugation

Springer Science and Business Media LLC - 1982
Steen Bech Sørensen1, Torben Graves Pedersen1, Martin Ottesen1
1Department of Chemistry, Carlsberg Laboratory, Copenhagen Valby

Tóm tắt

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.

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