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Varga Á, Bihari-Lucena E, Ladányi M, Szabó-Nótin B, Galambos I, Koris A. Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis. MEMBRANES 2023; 13:329. [PMID: 36984716 PMCID: PMC10056248 DOI: 10.3390/membranes13030329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/13/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.
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Affiliation(s)
- Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94., H-7624 Pécs, Hungary
| | - Eszter Bihari-Lucena
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
- Department of Agricultural Business and Economics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
- Department of Bioengineering and Fermentation Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45., H-1118 Budapest, Hungary
- ICON PLC, Szépvölgyi út 39., H-1037 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Beatrix Szabó-Nótin
- Department of Fruit and Vegetable Processing Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Ildikó Galambos
- Department of Soós Ernő Research and Development Center, University of Pannonia, Zrínyi Miklós utca 18., H-8800 Nagykanizsa, Hungary
| | - András Koris
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
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2
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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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3
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Cela N, Galgano F, Perretti G, Di Cairano M, Tolve R, Condelli N. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production. Food Chem 2022; 384:132621. [DOI: 10.1016/j.foodchem.2022.132621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 02/25/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
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Haze in Beer: Its Formation and Alleviating Strategies, from a Protein-Polyphenol Complex Angle. Foods 2021; 10:foods10123114. [PMID: 34945665 PMCID: PMC8702196 DOI: 10.3390/foods10123114] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 02/02/2023] Open
Abstract
Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This paper reviews the factors affecting haze formation and strategies for reducing haze. Haze formation is mainly associated with specific chemical components in malt barley grains, such as proteins. The main factor causing haze formation is a cross-linking of haze active (HA) proteins and HA polyphenols. Many HA proteins and their editing genes or loci have been identified by proteomics and quantitative trait locus (QTL) analysis, respectively. Although some technical approaches have been available for reducing haze formation in beer, including silica and polyvinylpolypyrrolidone (PVPP) adsorbent treatments, the cost of beer production will increase and some flavor will be lost due to reduced relevant polyphenols and proteins. Therefore, breeding the malt barley cultivar with lower HA protein and/or HA polyphenols is the most efficient approach for controlling haze formation. Owing to the completion of barley whole genome sequencing and the rapid development of modern molecular breeding technology, several candidate genes controlling haze formation have been identified, providing a new solution for reducing beer haze.
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5
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Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03647-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Kahle EM, Zarnkow M, Jacob F. Beer Turbidity Part 1: A Review of Factors and Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1803468] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Eva-Maria Kahle
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
| | - Martin Zarnkow
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
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7
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Gastl M, Kupetz M, Becker T. Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1796156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- M. Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
| | - M. Kupetz
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
| | - T. Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
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Thompson-Witrick KA, Pitts E. Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1778432] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Katherine A. Thompson-Witrick
- Animal Science, Foods and Nutrition, Southern Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
- Fermentation Science Institute Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, U.S.A
| | - Eric Pitts
- Fermentation Science Institute Illinois University - Carbondale, Carbondale, IL 62901, U.S.A
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Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03394-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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10
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De Francesco G, Sannino C, Sileoni V, Marconi O, Filippucci S, Tasselli G, Turchetti B. Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain. Food Microbiol 2018; 76:354-362. [DOI: 10.1016/j.fm.2018.06.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 02/06/2023]
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11
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Kumbár V, Lampíř L, Ondrušíková S. Relationship between viscosity and sugar content of must during ripening period of grapes. POTRAVINARSTVO 2018. [DOI: 10.5219/964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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12
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Neugrodda C, Gastl M, Becker T. Protein Profile Characterization of Hop (Humulus LupulusL.) Varieties. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0629-01] [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)
- Christoph Neugrodda
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
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13
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Krebs G, Becker T, Gastl M. Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system. Anal Bioanal Chem 2017; 409:5723-5734. [DOI: 10.1007/s00216-017-0512-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 06/20/2017] [Accepted: 07/06/2017] [Indexed: 10/19/2022]
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14
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Benítez EI, Acquisgrana MR, Peruchena NM, Sosa GL, Lozano JE. Effects of silica gel on reduction in gluten during several beer brewing stages. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Elisa I. Benítez
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
- IQUIBA-NEA (UNNE-CONICET); Avenida Libertad 5460 Corrientes Argentina
| | - María R. Acquisgrana
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
| | | | - Gladis L. Sosa
- Laboratorio de Química Teórica y Experimental (QuiTEx); Universidad Tecnológica Nacional Facultad Regional Resistencia; French 414 Resistencia Argentina
| | - Jorge E. Lozano
- PLAPIQUI (UNS-CONICET); Camino La Carrindanga Km.7 Bahía Blanca 8000 Argentina
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15
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Critical review of the methods of β-glucan analysis and its significance in the beer filtration process. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2498-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Holtz C, Gastl M, Becker T. Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Christopher Holtz
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
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17
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Gebremariam MM, Zarnkow M, Becker T. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2881-95. [PMID: 26396284 PMCID: PMC4571201 DOI: 10.1007/s13197-012-0745-5] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2012] [Accepted: 05/17/2012] [Indexed: 11/24/2022]
Abstract
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.
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Affiliation(s)
- Mekonnen Melaku Gebremariam
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
- />TUM, Center of Life and Food Sciences, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martin Zarnkow
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- />Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany
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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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19
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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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Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE. J Proteomics 2013; 93:93-106. [PMID: 23751817 DOI: 10.1016/j.jprot.2013.05.038] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 04/24/2013] [Accepted: 05/27/2013] [Indexed: 11/23/2022]
Abstract
UNLABELLED Filterability is an essential quality parameter of barley malt and significantly impacts productive efficiency and quality of beer. In the study, differences of metabolic capability, rather than of initial contents of macromolecules in barleys, were found to be the main reason for malt filterability gap between the widely used cultivars Dan'er and Metcalfe in China. Comparative proteomics based on fluorescent difference gel electrophoresis (DIGE) was employed to quantitatively analyze proteins of four commercial malts belonging to the two cultivars, and 51 cultivar-differential spots were identified to 40 metabolic proteins by MALDI-TOF/TOF mass spectrometry, mainly including hydrolases and pathogen-related proteins. According to their function analysis and abundance comparison between cultivars, filterability-beneficial and -adverse proteins were putatively proposed. Two most remarkable differential proteins, β-amylase and serpin Z7, were further investigated to verify their effects on Dan'er malt filterability. These results provide biological markers for barley breeders and maltsters to improve malt filterability. BIOLOGICAL SIGNIFICANCE To the best of our knowledge, this is the first report of comprehensive investigation of metabolic proteins related to wort filterability of barley malts, and sheds light on clues for filterability improvement. Visible differences in the expression level of metabolic proteins between Dan'er and Metcalfe malts using 2D-DIGE signify a valuable tool for cultivar comparison, illustration of key proteins responsible for filterability and even other qualities of barley malts. And with these explorations on biomarkers of malt filterability and other aspects, there will be higher efficiency and quality of beer brewing, less application of exogenous hydrolases and more expending market for Chinese malting barleys. This article is part of a Special Issue entitled: Translational Plant Proteomics.
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Gebremariam MM, Zarnkow M, Becker T. Effect of teff (Eragrostis tef) variety and storage on malt quality attributes. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.65] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mekonnen M. Gebremariam
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
| | - Martin Zarnkow
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
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22
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Alhusban AA, Breadmore MC, Guijt RM. Capillary electrophoresis for monitoring bioprocesses. Electrophoresis 2013; 34:1465-82. [PMID: 23657993 DOI: 10.1002/elps.201200646] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 01/30/2013] [Accepted: 02/04/2013] [Indexed: 01/22/2023]
Abstract
Chemical characterization and monitoring of fermentation broths and cell culture media provide significant information on the changes occurring within these complex and dynamic systems. Analytical methods based on CE in capillaries and microchips are attractive for integration in instrumental tools to obtain this critical data, improving the understanding and control of bioprocesses. In this review, the use of CE for chemical characterization and monitoring fermentations is discussed, organized by analyte class, including organic acids, pharmaceuticals, proteins, sugars, amino acids, and metabolites published between 1992 and October 2012. A section is dedicated to the roles CE plays throughout the wine making process, where applications range from characterization and increase in fundamental understanding of the fermentation to forensic applications, verifying the authenticity of the wine.
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Affiliation(s)
- Ala A Alhusban
- Australian Center for Research on Separation Science, School of Pharmacy, Faculty of Health Sciences, University of Tasmania, Australia
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