Issue Date: December 14, 2009
Good Beer Is All In The Fold
A partially folded protein from barley just might hold the secret to a great mug of beer, a new study shows. To connoisseurs, the head of foam on a beer may be as important as its taste. A lipid-transfer protein from barley helps stabilize the liquid-gas interfaces in beer foam, but it cannot do so until after the brewing process, when it undergoes structural changes that haven’t been fully characterized. Now, a team led by . . .
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