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Two basic glycoproteins homologous with thaumatin- and pathogen-related proteins of the PR-5 family were isolated from grain of brewers barley cultivar. The proteins inhibit fermentation and respiration of brewers yeast and exert a lethal effect on the yeast cells. In addition a significant release of cell constituents was registered. All these effects are dose dependent and tend to saturation at higher dosage. These results suggest that cell membrane damage causes the impairment of vital cell functions. Tracing these proteins in the course of the brewing process revealed that thermal treatment at the mashing stage of brewing leads to their disappearance due to denaturation.
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Cvetković et al. (1997) studied this question.
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