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VIEW ARTICLE DOI: 10.1094/ASBCJ-56-0043
Development of Monoclonal Antibody Sandwich-ELISA for Determination of Beer Foam-Active Proteins. T. Kakui, Y. Ishibashi, A. Miyake, Y. Terano, and K. Nakatani, Research Institute for New Product Development, Suntory Ltd., 1-1 Wakayama-dai, Shimamoto-cho, Mishima-gun, Osaka 618 Japan. J. Am. Soc. Brew. Chem. 56(2):43-46, 1998. Accepted February 24, 1998.
The
development
of a method
to determine
foam-active
and haze-active
proteins by
enzyme-linked
immunosorbent
assays (ELISA)
based on polyclonal
antibodies was
previously reported.
Several different
monoclonal antibodies
against foam-active
proteins in
beer were developed.
These monoclonal
antibodies have
enabled us to
develop a sandwich-ELISA
for the detection
of foam-active
proteins. Compared
with our former
ELISA, this
new system showed
the following
advantages:
The detection
limits for the
foam-active
protein determined
with the new
ELISA system
were greatly
improved, and
the contents
of foam-active
protein quantified
by new ELISA
system were
highly correlated
with the foam
adhesion on
beer. This system
was applied
to the evaluation
of foam-active
proteins during
the brewing
process. Keywords:
Foam-active
protein, Foam
adhesion, Malt
evaluation,
Monoclonal.
Previamente
habíamos
reportado el
desarrollo de
un método
para la determinación
de proteínas
promotoras de
espuma y proteínas
promotoras de
turbiedad por
el ensayo inmunoabsorbente
ligado a enzimas
(ELISA) basado
en anticuerpos
policlonales.
Hemos desarrollado
varios anticuerpos
monoclonales
diferentes para
proteínas
promotoras de
espuma en cerveza.
Estos monoclonales
nos han posibilitado
desarrollar
un "sandwich"
ELISA, para
la detección
de proteínas
promotoras de
espuma. Comparado
con nuestro
anterior ELISA,
este sistema
nuevo mostró
las siguientes
ventajas: los
límites
de detección
para la proteína
promotora de
espuma determinados
con el nuevo
sistema ELISA
fueron enormemente
mejorados, y
los contenidos
de proteína
promotora de
espuma cuantificados
por el nuevo
sistema ELISA
fueron muy bien
correlacionados
con la adhesión
de espuma en
cerveza. Este
sistema fue
aplicado a la
evaluación
de proteínas
promotoras de
espuma durante
el proceso cervecero.
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