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Królak K, Kobus K, Kordialik-Bogacka E. Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04131-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThis study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or from barley malt with adjuncts (corn grist and starch syrup or unmalted barley). Various stabilization aids were also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests were conducted. We analyzed the content of compounds (proteins and polyphenols) generally related to beer colloidal stability. The results show that the haze-forming potential of the beer during storage can be evaluated based on the coagulable nitrogen content (high molecular weight proteins), rather than the total nitrogen content and polyphenol content. A very strong and statistically significant negative correlation was observed between the concentration of coagulable nitrogen and beer colloidal stability. When brewing was conducted with 49% barley raw material and exogenous proteases, especially proline-specific endoprotease, the coagulable nitrogen content fell and beer colloidal stability improved. The use of corn grist and starch syrup as up to 40% of the total grist resulted in a 30% longer physical shelf life compared to the all-malt beer.
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Adetokunboh AH, Obilana AO, Jideani VA. Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 2022; 27:4332. [PMID: 35889203 PMCID: PMC9323462 DOI: 10.3390/molecules27144332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.
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Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
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Wenhui T, Shumin H, Yongliang Z, Liping S, Hua Y. Identification of in vitro angiotensin-converting enzyme and dipeptidyl peptidase IV inhibitory peptides from draft beer by virtual screening and molecular docking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1085-1094. [PMID: 34309842 DOI: 10.1002/jsfa.11445] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/06/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Hypertension and diabetes are two kinds of senile diseases which often occur simultaneously. The commonly used drugs in clinic may produce certain side effects. Food-derived polypeptide is a kind of polypeptide with great development potential, which has many functions of regulating human physiological function. Beer is rich in nutrition but there are few researches on bioactive peptides in beer. RESULTS In this study, a rapid virtual screening method was established to obtain bioactive peptides from Tsingtao draft beer. The peptide sequence was analyzed by ultra-performance liquid chromatography-quadrupole-Orbitrap-tandem mass spectrometry (UPLC-Q-Orbitrap-MS2 ), and 50 peptides were identified. Eight peptides with potential biological activities were screened by using Peptide Ranker software and previous literature references. On the basis of absorption prediction, toxicity prediction, and molecular docking analysis, LNFDPNR and LPQQQAQFK were finally confirmed. The molecular docking results showed that two peptides could bind angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) tightly by hydrogen bonding and hydrophobic interaction. The in vitro activity evaluation results showed that two peptides had obvious ACE and DPP-IV inhibitory activity. CONCLUSION This study established a method for rapidly screening bioactive peptides from Tsingtao draft beer, screened two ACE and DPP-IV inhibitory peptides in beer and analyzed their active action mechanism. This article may have great theoretical significance and practical value to further explore the health function of beer. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Tian Wenhui
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Hu Shumin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
| | - Zhuang Yongliang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Sun Liping
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Yin Hua
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
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The use of enriched stable isotopic tracers of 50Cr(VI) and 53Cr(III) in a study of Cr speciation in wine and beer. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Nobis A, Lehnhardt F, Gebauer M, Becker T, Gastl M. The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort. Foods 2021; 10:foods10102320. [PMID: 34681369 PMCID: PMC8534800 DOI: 10.3390/foods10102320] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/13/2021] [Accepted: 09/27/2021] [Indexed: 01/16/2023] Open
Abstract
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These compounds are mainly formed upstream in the brewing process through the Maillard reaction, the Strecker degradation, or lipid oxidation. Wort boiling is an especially critical production step for important reactions due to its high temperature and favorable pH value. Amino acid concentration, as an important aging-relevant precursor, is variable at the beginning of wort boiling, mainly caused by the malt modification level, and can further influence the aging potential aging formation during wort boiling. This study investigated the effect of the proteolytic malt modification level on the formation of precursors (amino acids and dicarbonyls) and free and bound-state aldehydes during wort boiling. Six worts (malt of two malting barley varieties at three proteolytic malt modification levels) were produced. Regarding precursors, especially Strecker, relevant amino acids and dicarbonyls increased significantly with an enhanced malt modification level. Concentrations of free and bound aldehydes were highest at the beginning of boiling and decreased toward the end. A dependency of malt modification level and the degree of free and bound aldehydes was observed for 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal. Generally, a higher proteolytic malt modification level tended to increase free and bound aldehyde content at the end of wort boiling. Conclusively, the aging potential formation during boiling was increased by an intensified malt modification level.
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Nobis A, Wendl S, Becker T, Gastl M. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Wendl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
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Sharma R, Mokhtari S, Jafari SM, Sharma S. Barley-based probiotic food mixture: health effects and future prospects. Crit Rev Food Sci Nutr 2021; 62:7961-7975. [PMID: 33998934 DOI: 10.1080/10408398.2021.1921692] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrients easily assimilated by probiotics and serve as the transporters of Lactobacilli through the severe conditions of gastrointestinal tract. Barley is one of the important substrates for the probiotic formulation because of its high phenolic compounds, β-glucans and tocols. The purpose of this review is to examine recent information regarding barley-based probiotic foods with a specific focus on the potential benefits of barley as a substrate for probiotic microorganisms in the development of dairy and nondairy based food products, and to study the effects of food matrices containing barley β-glucans on the growth and features of Lactobacillus strains after fermentation.
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Affiliation(s)
- Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
| | - Samira Mokhtari
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
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8
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The improvement of flow conditions in a whirlpool with a modified bottom: An experimental study based on particle image velocimetry (PIV). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110164] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Kato M, Kamada T, Mochizuki M, Sasaki T, Fukushima Y, Sugiyama T, Hiromasa A, Suda T, Imai T. Influence of high molecular weight polypeptides on the mouthfeel of commercial beer. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Masaru Kato
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Toshihiro Kamada
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Mayura Mochizuki
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Toshinori Sasaki
- Central Laboratories for Key Technologies Kirin Co., Ltd. 1‐13‐5, Fukuura, Kanazawa‐ku Yokohama 236‐0004 Japan
| | - Yuko Fukushima
- Central Laboratories for Key Technologies Kirin Co., Ltd. 1‐13‐5, Fukuura, Kanazawa‐ku Yokohama 236‐0004 Japan
| | - Takumi Sugiyama
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Aiko Hiromasa
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Takashi Suda
- Laboratory for New Product Development Kirin Brewery Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
| | - Takeo Imai
- Research Laboratories for Alcoholic Beverage Technologies Kirin Co., Ltd. 1‐17‐1, Namamugi, Tsurumi‐ku Yokohama 230‐8628 Japan
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Ojha P, Gautam N, Subedi U, Dhami NB. Malting quality of seven genotypes of barley grown in Nepal. Food Sci Nutr 2020; 8:4794-4804. [PMID: 32994941 PMCID: PMC7500777 DOI: 10.1002/fsn3.1743] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/03/2020] [Accepted: 06/03/2020] [Indexed: 12/03/2022] Open
Abstract
There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely Xveola-45, Coll#112-114/Muktinath, Xveola-38, Solu uwa, NB-1003/37-1038, NB-1003/37-1034, and Bonus, collected from Hill Crop Research Program (Dolakha, Nepal) to study the effect of genotypes on the chemical composition and functional properties of barley and malt. Barley was steeped for 24 hr followed by 72 hr germination in room temperature (25 ± 3°C). Germinated barley was dried (45°C/6 hr, 50°C/4 hr, 55°C/8 hr, 70°C/1 hr, 80°C/3 hr) in a cabinet drier. Multistage dried barley was then ground to pass through a 250 µm screen. Among the chemical composition, protein and reducing sugar were affected by genotype (p < .05) in barley except for β-glucan. Functional properties, particularly bulk density, water absorption capacity, oil absorption capacity, and viscosity, were affected by genotype (p < .05) in barley, whereas except for density, all the parameters were different (p < .05) for malt. The highest diastatic power among all genotypes was recorded for solu uwa (329.25 ºDP) followed by Muktinath (271.15 ºDP). There was no significant change (p < .05) in a protein of all genotypes after malting, whereas β-glucan and viscosity significantly decreased (p < .05) for all genotypes after malting. The remaining parameters for all genotypes were not affected (p < .05) by malting. Solu uwa had higher enzymatic activity, whereas Xveola-38 and Muktinath were found to be better for complimentary food preparation.
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Affiliation(s)
- Pravin Ojha
- Food Research Division Nepal Agricultural Research Council Lalitpur Nepal
| | - Nagina Gautam
- Department of Food Technology Padamshree International College Kathmandu Nepal
| | - Ujjwol Subedi
- Food Research Division Nepal Agricultural Research Council Lalitpur Nepal
| | - Narayan B Dhami
- Hill Crop Research Program Nepal Agricultural Research Council Dolakha Nepal
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11
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Foaming Characteristics of Beverages and Its Relevance to Food Processing. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09213-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Fox GP, Staunton M, Agnew E, D'Arcy B. Effect of varying starch properties and mashing conditions on wort sugar profiles. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.585] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Glen P. Fox
- Queensland Alliance for Agriculture and Food Innovation; University of Queensland; St Lucia Qld 4072 Australia
| | - Megan Staunton
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Eva Agnew
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Bruce D'Arcy
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
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13
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Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance. Pathogens 2019; 8:pathogens8030112. [PMID: 31357544 PMCID: PMC6789662 DOI: 10.3390/pathogens8030112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/23/2019] [Accepted: 07/24/2019] [Indexed: 01/20/2023] Open
Abstract
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.
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14
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15
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16
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Xu J, Kang J, Wang D, Qin Q, Liu G, Lin Z, Pavlovic M, Dostalek P. Mathematical Model for Assessing Wort Filtration Performance Based on Granularity Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3706-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jufei Xu
- College of Life Science and Technology, Faculty of Food Science, Xinjiang University, Urumqi, 830046, China
| | - Jiang Kang
- College of Life Science and Technology, Faculty of Food Science, Xinjiang University, Urumqi, 830046, China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries, Beijing, 100015, China
| | - Qian Qin
- Yanjing (Guilin Liquan) Brewery Co., Ltd., Guilin, 541002, China
| | - Guohua Liu
- Yanjing (Guilin Liquan) Brewery Co., Ltd., Guilin, 541002, China
| | - Zhiping Lin
- Beijing Yanjing Brewery Co., Ltd. Beijing, 10091, China
| | - Martin Pavlovic
- Slovenian Institute of Hop Research and Brewing, Zalskega tabora 2, SI- 3310 Zalec, Slovenia
| | - Pavel Dostalek
- Department of Biotechnology, Institute of Chemical Technology Prague, Praha 616628, Czech Republic
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17
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Mauch A, Jacob F, Coffey A, Arendt EK. Part I. The Use ofLactobacillus PlantarumStarter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1027-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alexander Mauch
- Department of Food Science, Food Technology and Nutrition and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Elke K. Arendt
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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18
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Chen T, Zhang L, Zhu W. High-Ratio Adjunct Brewing with a Supplement of Yeast Hydrolysate. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tingdeng Chen
- College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310032, P. R. China
| | - Lixing Zhang
- College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310032, P. R. China
| | - Wei Zhu
- College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310032, P. R. China
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Kerpes R, Fischer S, Becker T. The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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Hellwig M, Witte S, Henle T. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7234-7243. [PMID: 27594145 DOI: 10.1021/acs.jafc.6b02649] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Free MRPs were analyzed directly. A high molecular weight fraction was isolated by dialysis and hydrolyzed enzymatically prior to analysis. Maltulosyllysine was quantitated for the first time in food. The most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). Beer contains comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L). Minor amounts of formyline (4-230 μg/L), maltosine (6-56 μg/L), and argpyrimidine (0.1-4.1 μg/L) were quantitated. Maltulosyllysine was the most significant protein-bound MRP, but both maltulosyllysine and fructosyllysine represent only 15-60% of the total protein-bound lysine-derived Amadori products. Differences in the patterns of protein-bound and free individual MRPs and the ratios between them were identified, which indicate differences in their chemical, biochemical, and microbiological stabilities during the brewing process.
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Affiliation(s)
- Michael Hellwig
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Sophia Witte
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Thomas Henle
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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21
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Fox G. Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.341] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Glen Fox
- Queensland Alliance for Agriculture and Food Innovation; The University of Queensland, Centre for Nutrition and Food Science, Leslie research Centre; Toowoomba Qld Australia
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22
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23
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Wu X, Du J, Zhang K, Ju Y, Jin Y. Changes in protein molecular weight during cloudy wheat beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yundong Ju
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
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Xie L, Jin Y, Du J, Zhang K. Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.182] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lan Xie
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd; Tai' an 271000 People's Republic of China
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Faltermaier A, Waters D, Becker T, Arendt E, Gastl M. Common wheat (Triticum aestivumL.) and its use as a brewing cereal - a review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.107] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Andrea Faltermaier
- School of Food and Nutritional Sciences; University College Cork; Ireland
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan Freising
| | - Deborah Waters
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan Freising
| | - Elke Arendt
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan Freising
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Abstract
Proteome analysis provides a way to identify proteins related to the quality traits of beer. A number of protein species in beer and wort have been identified by two-dimensional gel electrophoresis combined with enzyme digestion such as trypsin, followed by mass spectrometry analyses and/or liquid chromatography mass/mass spectrometry. In addition, low molecular weight polypeptides in beer have been identified by the combination of non-enzyme digestion and mass analyses. These data sets of various molecular weight polypeptides (i.e., proteomes) provide a platform for analyzing protein functions in beer. Several novel proteins related to beer quality traits such as foam stability and haze formation have been identified by analyzing these proteomes. Some of the proteins have been applied to the development of efficient protein or DNA markers for trait selection in malting barley breeding. In this chapter, recent proteome studies of beer and wort are reviewed, and the methods and protocols of beer and wort proteome analysis are described.
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Affiliation(s)
- Takashi Iimure
- Bioresources Research and Development Department, Sapporo Breweries Ltd., Ota, Gunma, Japan
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27
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Steiner E, Becker T, Gastl M. Turbidity and Haze Formation in Beer - Insights and Overview. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00787.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Kanerva P, Sontag-Strohm T, Lehtonen P. Determination of Prolamins in Beers by ELISA and SDS-PAGE. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00649.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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29
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Veneri G, Zoccatelli G, Mosconi S, Pellegrina CD, Chignola R, Rizzi C. A Rapid Method for the Recovery, Quantification and Electrophoretic Analysis of Proteins from Beer. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00703.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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30
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Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides. J Proteomics 2012; 75:5872-82. [PMID: 22868252 DOI: 10.1016/j.jprot.2012.07.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 07/16/2012] [Accepted: 07/22/2012] [Indexed: 01/05/2023]
Abstract
The majority of beer proteins originate from barley (Hordeum vulgare) which is used for brewing. Barley is known to contain celiacogenic gliadin-like prolamins (hordeins) along with other immunogenic proteins which endure malt proteases and the harsh conditions of brewing. In addition, a multitude of peptides that may retain or even amplify the immune-stimulating potential is released in beer because of proteolysis. The comprehensive annotation of the beer proteome is challenged both by the high concentration range of the protein entities and by a severe degree of processing-induced modifications. Overcoming the pitfalls of the classical two-dimensional electrophoresis approach coupled to mass spectrometry (MS), the gel-free shotgun proteomic analysis expanded the current inventory of a popular Italian beer to 33 gene products, including traces of intact B- and D-hordeins and 10 proteins from Saccharomyces spp. The high performance liquid chromatography-electrospray MS/MS peptidomic analysis of the low-molecular weight beer components disclosed a panel of hordein-derived peptides that encrypt gluten-like sequence motifs, potentially harmful to celiacs. The presence of antigliadin IgA-immunoresponsive prolamins was assayed by Western and dot blot using sera of N=4 celiac patients. Gliadin-reactive T-cell lines isolated from the intestine of N=5 celiacs activated an IFN-γ response when challenged with deamidated beer polypeptides.
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31
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Osman AM. Barley and Malt Proteins and Proteinases: II. The Purification and Characterisation of Five Malt Endoproteases, Using the Highly Degradable Barley Protein Fraction (HDBPF) Substrate. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00144.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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32
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Mainente F, Simonato B, Zoccatelli G, Rizzi C. A Method for the Preparative Separation of Beer Proteins and Glycocompounds. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00490.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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33
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Stanislava G. A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00407.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Porter AV, Lake JC, Gill TA, Speers RA. A Method to Detect Anti-metabolic Factors in Fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00432.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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35
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Osman AM. Barley and Malt Proteins and Proteinases: I. Highly Degradable Barley Protein Fraction (HDBPF), a Suitable Substrate for Malt Endoprotease Assay. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00143.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Hellwig M, Henle T. Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1738-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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JIN BEI, LI LIN, FENG ZONGCAI, LI BING, LIU GUOQIN, ZHU YUKUI. INVESTIGATION OF THE RELATIONSHIP OF MALT PROTEIN AND BEER HAZE BY PROTEOME ANALYSIS. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00571.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Picariello G, Bonomi F, Iametti S, Rasmussen P, Pepe C, Lilla S, Ferranti P. Proteomic and peptidomic characterisation of beer: Immunological and technological implications. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.111] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Steiner E, Gastl M, Becker T. Protein changes during malting and brewing with focus on haze and foam formation: a review. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-010-1412-6] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Gupta M, Abu-Ghannam N, Gallaghar E. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products. Compr Rev Food Sci Food Saf 2010; 9:318-328. [DOI: 10.1111/j.1541-4337.2010.00112.x] [Citation(s) in RCA: 205] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Fumi MD, Galli R, Lambri M, Donadini G, De Faveri DM. Impact of full-scale brewing processes on lager beer nitrogen compounds. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1161-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Structural changes of malt proteins during boiling. Molecules 2009; 14:1081-97. [PMID: 19305362 PMCID: PMC6254020 DOI: 10.3390/molecules14031081] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2008] [Revised: 03/03/2009] [Accepted: 03/04/2009] [Indexed: 11/17/2022] Open
Abstract
Changes in the physicochemical properties and structure of proteins derived from two malt varieties (Baudin and Guangmai) during wort boiling were investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism spectroscopy. The results showed that both protein content and amino acid composition changed only slightly during boiling, and that boiling might cause a gradual unfolding of protein structures, as indicated by the decrease in surface hydrophobicity and free sulfhydryl content and enthalpy value, as well as reduced α-helix contents and markedly increased random coil contents. It was also found that major component of both worts was a boiling-resistant protein with a molecular mass of 40 kDa, and that according to the two-dimensional electrophoresis and SE-HPLC analyses, a small amount of soluble aggregates might be formed via hydrophobic interactions. It was thus concluded that changes of protein structure caused by boiling that might influence beer quality are largely independent of malt variety.
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Silva F, Nogueira LC, Gonçalves C, Ferreira AA, Ferreira IM, Teixeira N. Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bobalova J, Chmelik J. Proteomic identification of technologically modified proteins in malt by combination of protein fractionation using convective interaction media and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. J Chromatogr A 2007; 1163:80-5. [PMID: 17586515 DOI: 10.1016/j.chroma.2007.06.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2007] [Revised: 05/31/2007] [Accepted: 06/05/2007] [Indexed: 11/20/2022]
Abstract
A method for the fast separation of proteins and identification of their modifications based on the use of monolithic chromatographic media and mass spectrometric techniques is described. This method has been developed and applied to the analysis of malt proteins and its posttranslational modifications (glycation). Glycation, one of the most common forms of posttranslational modifications (PTM), can be detected in both biological and industrial samples. Our attention was focused on the investigations of possible chemical modifications of water-soluble barley proteins during malting process by combination of anion-exchange chromatography with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The malt extract was directly fractioned by anion-exchange chromatography using short monolithic columns and a linear gradient from 0 to 700 mM NaCl. Sufficient fractionation was obtained for malt sample, which demonstrates the potential of anion-exchange chromatography on this type of column. Proteins in separated fractions were identified by MALDI-TOF/TOF MS. Our proteomic analysis provided the identification of the major proteins present in the malt that were found to be heterogeneously glycated after malting. One of these proteins: nonspecific lipid transfer protein 1 (LTP1) can be used as a marker for characterization of glycation during malting. This protein and its modifications can be easily determined by the developed method.
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Affiliation(s)
- Janette Bobalova
- Research Centre for Study of Extract Compounds of Barley and Hop, Institute of Analytical Chemistry, vvi, Academy of Sciences of the Czech Republic, Veverí 97, CZ-602 00 Brno, Czech Republic
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Current awareness in phytochemical analysis. PHYTOCHEMICAL ANALYSIS : PCA 2003; 14:328-335. [PMID: 14627054 DOI: 10.1002/pca.680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
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