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Zhu T, Mu Y. Effects of the mashing process and macromolecule contents on the filterability of barley malt. J Food Sci 2022; 87:3048-3056. [PMID: 35638348 DOI: 10.1111/1750-3841.16201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/12/2022] [Accepted: 04/29/2022] [Indexed: 11/27/2022]
Abstract
The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration volume increased by 4%, 9%, and 13% for the Baudin, Ganpi, and Gangpi malts, respectively, and the final filtration volume of Gangpi was still poorer than that of Baudin. A downward mashing process (process C) was applied to measure the β-glucan, arabinoxylans (AX), the polymeric arabinoxylan (PAX), and high molecular weight nitrogen (HMWN) content. The β-glucan degradation rate of well-modified malt during malting was higher than that of poorly modified malt, whereas the PAX and HMWN solubilization rates during malting were lower in well-modified malt than in poorly modified malt. The filterability of poorly modified malt did not effectively improve with an initial mashing phase at 37℃. β-Glucan degradation and PAX and HMWN solubilization during malting were critical for ensuring malt quality. Thus, the goal of predicting the filterability of malt was achieved by applying a downward mashing process. PRACTICAL APPLICATION: Quality of wort and beer as well as production efficiency is affected by the malt quality. The filterability of barley malt can affect the production efficiency and quality of wort. The change in the macromolecule contents during malting is important to ensure the production of high-quality malt. The results of this study can provide a good method for the detection of malt filtration performance, and it also may contribute to the purpose of prediction the changes in barley malt and the resulting barley malt filterability.
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Affiliation(s)
- Tiandi Zhu
- Biotechnology Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Yuwen Mu
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
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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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Olas B, Bryś M. Beer components and their beneficial effect on the hemostasis and cardiovascular diseases- truth or falsehood. Food Chem Toxicol 2020; 146:111782. [PMID: 32991986 DOI: 10.1016/j.fct.2020.111782] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/15/2020] [Accepted: 09/21/2020] [Indexed: 02/07/2023]
Abstract
Beer is one of the most widely consumed alcoholic beverages in the world; however, traditional - and non-alcoholic beer consumption appear to have different effects on the cardiovascular system. In this short work, we review a base of recent papers to confirm whether, or not, moderate consumption of beer and its non-alcoholic components have a beneficial effect of cardiovascular system. Moreover, the present work reviews recently published papers regarding the influence of beer components on the hemostasis, cardiovascular system, and cardiovascular diseases (CVDs). Although most nutritional guidelines recommend a maximum of one beer per day for women and two for men, individual ideals may vary according to age, sex, genetics and body type, as well as drug or supplement use. Moreover, the recommendations for the moderate consumption of beer are often based on individual case reports and often small clinical experiments. In addition, as the health-related effects of beer consumption may also depend on the presence of other dietary components, as well as the type of beer, it is difficult to determine whether moderate consumption is universally safe and beneficial for the cardiovascular system. More randomized clinical trials are needed to determine this. Well-designed clinical trials are also required to determine the influence of various beer components on hemostasis and CVDs, and their effects in combination with drug or supplement therapy.
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Affiliation(s)
- Beata Olas
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236, Lodz, Poland.
| | - Magdalena Bryś
- University of Lodz, Department of Cytobiochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236, Lodz, Poland
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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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Gastl M, Kupetz M, Becker T. Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1796155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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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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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The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09228-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractBeverage production requires many different and complex unit operations. One crucial procedural step is filtration. Typical filters are filter presses, candle filters, membrane filters, belt filters, and drum filters, which require considerable hygienic precaution and the application of appropriate cleaning concepts. In the last decades, the hygienic design has become a central design feature of equipment in the beverage and food industries. Today, also correspondent concepts regarding filter cloth increasingly come to the fore. However, filter cloth cleaning is rapidly facing limitations. Complex filter geometries originating from different gauzes and sensitive polymeric materials hinder efficient cleaning. Additionally, extensive biological residues adhering to the filter surface increase the challenge of cleaning. The goal of this paper is to outline the cleaning of woven filter cloths systematically with a particular focus on beverages and correspondent biophysical interactions between filter and residue. Based on these elemental cleaning limits of filter cloths, this paper focuses mainly on jet cleaning as one of the most appropriate cleaning methods. The flow-mechanical properties are discussed in detail since these are precisely the parameters that, on the one hand, describe the understanding of the cleaning process and, on the other hand, show how a wash jet can be adjusted precisely. In contrast to conventional cleaning techniques, such wash jets are expeditious to adapt and offer the best prerequisites to enable demand-oriented and optimized cleaning concepts. The latest research and approaches are enhancing jet efficiency and highlight their potentials for future process strategies.
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Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105543] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Sun J, Xu F, Lu J. A Glycoside Hydrolase Family 62 A-L-Arabinofuranosidase from Trichoderma Reesei and Its Applicable Potential during Mashing. Foods 2020; 9:foods9030356. [PMID: 32204354 PMCID: PMC7143738 DOI: 10.3390/foods9030356] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/16/2020] [Accepted: 03/17/2020] [Indexed: 02/01/2023] Open
Abstract
Arabinoxylan is the second most abundant component in the endosperm cell wall of barley and it has been shown to have negative effects on the viscosity and filtration rate of wort and beer. In this study, a glycoside hydrolase (GH) family 62 α-L-arabinofuranosidase (AFase), termed as TrAbf62A, was purified from the culture filtrate of Trichoderma reesei CICC 41495 by a combined chromatographic method. The preferred substrates of the purified TrAbf62A were soluble, highly substituted arabinoxylan oligosaccharides and polymers, similar to the type found in barley grain. TrAbf62A exhibited activity towards oligomeric and polymeric arabinoxylans, as well as colorimetric arabinose-based substrates, thus meeting the criteria to be classified as a type B AFase. TrAbf62A released mainly arabinose and xylose from soluble wheat arabinoxylan, thus indicating a dual lytic enzyme activity. Supplementation of TrAbf62A during mashing, with a loading of 12 mU/g malt, resulted in a 36.3% decrease in arabinoxylan polymer content, a 5.6% reduction in viscosity, and finally, a 22.1% increase in filtration rate. These results revealed that TrAbf62A has a high potential value in improving lautering performance during mashing.
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Affiliation(s)
- Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China;
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Feng Xu
- Wuxi Newway Biotechnology Co. Ltd., 100 Konggang Road, Wuxi 214122, Jiangsu, China;
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China;
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Correspondence: ; Tel./Fax: +86-510-85918191
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Kupetz M, Rott M, Kleinlein K, Gastl M, Becker T. A new approach to assessing the crossflow membrane filtration of beer at laboratory scale. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- M. Kupetz
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München, Weihenstephan; Weihenstephaner Steig 20 85354 Freising Germany
| | - M. Rott
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München, Weihenstephan; Weihenstephaner Steig 20 85354 Freising Germany
| | - K. Kleinlein
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München, Weihenstephan; Weihenstephaner Steig 20 85354 Freising Germany
| | - M. Gastl
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München, Weihenstephan; Weihenstephaner Steig 20 85354 Freising Germany
| | - T. Becker
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München, Weihenstephan; Weihenstephaner Steig 20 85354 Freising Germany
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Advanced analysis of polysaccharides, novel functional components in food and medicine dual purposes Chinese herbs. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.06.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Loginov M, Samper F, Gésan-Guiziou G, Sobisch T, Lerche D, Vorobiev E. Centrifugal ultrafiltration for determination of filter cake properties of colloids. J Memb Sci 2017. [DOI: 10.1016/j.memsci.2017.04.064] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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