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O’Lone C, Juhász A, Nye-Wood M, Moody D, Dunn H, Ral JP, Colgrave ML. Advancing Sustainable Malting Practices: Aquaporins as Potential Breeding Targets for Improved Water Uptake during Controlled Germination of Barley ( Hordeum vulgare L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10149-10161. [PMID: 38635353 PMCID: PMC11066872 DOI: 10.1021/acs.jafc.4c00884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 04/05/2024] [Accepted: 04/05/2024] [Indexed: 04/20/2024]
Abstract
The conversion of raw barley (Hordeum vulgare L.) to malt requires a process of controlled germination, where the grain is submerged in water to raise the moisture content to >40%. The transmembrane proteins, aquaporins, influence water uptake during the initial stage of controlled germination, yet little is known of their involvement in malting. With the current focus on sustainability, understanding the mechanisms of water uptake and usage during the initial stages of malting has become vital in improving efficient malting practices. In this study, we used quantitative proteomics analysis of two malting barley genotypes demonstrating differing water-uptake phenotypes in the initial stages of malting. Our study quantified 19 transmembrane proteins from nine families, including seven distinct aquaporin isoforms, including the plasma intrinsic proteins (PIPs) PIP1;1, PIP2;1, and PIP2;4 and the tonoplast intrinsic proteins (TIPs) TIP1;1, TIP2;3, TIP3;1, and TIP3;2. Our findings suggest that the presence of TIP1;1, TIP3;1, and TIP3;2 in the mature barley grain proteome is essential for facilitating water uptake, influencing cell turgor and the formation of large central lytic vacuoles aiding storage reserve hydrolysis and endosperm modification efficiency. This study proposes that TIP3s mediate water uptake in malting barley grain, offering potential breeding targets for improving sustainable malting practices.
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Affiliation(s)
- Clare
E. O’Lone
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup 6027, Western Australia, Australia
- Agriculture
and Food, Commonwealth Scientific and Industrial
Research Organization, Black
Mountain, Australian Capital Territory 2601, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup 6027, Western Australia, Australia
| | - Mitchell Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup 6027, Western Australia, Australia
| | - David Moody
- InterGrain
Pty Ltd, Bibra
Lake 6163, Western Australia, Australia
| | - Hugh Dunn
- Pilot
Malting Australia, School of Science, Edith
Cowan University, Joondalup 6027, Western Australia, Australia
| | - Jean-Philippe Ral
- Agriculture
and Food, Commonwealth Scientific and Industrial
Research Organization, Black
Mountain, Australian Capital Territory 2601, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup 6027, Western Australia, Australia
- Agriculture
and Food, Commonwealth Scientific and Industrial
Research Organization, St Lucia 4067, Queensland, Australia
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2
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Gasiński A, Kawa-Rygielska J. Assessment of green lentil malt as a substrate for gluten-free beer brewing. Sci Rep 2024; 14:504. [PMID: 38177258 PMCID: PMC10767091 DOI: 10.1038/s41598-023-50724-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Accepted: 12/23/2023] [Indexed: 01/06/2024] Open
Abstract
The aim of this study was to analyze whether it is possible to brew beer without using cereals so that the produced beverage could be easily accessible for the population suffering from celiac disease and other gluten-related disorders. Green lentil seeds were malted and then mashed using a congress mashing procedure to assess their advantages and disadvantages in the brewing process. Based on the congress mashing procedure, the mashing process needed to produce beer was developed, and beers were produced from the lentil malts germinated during malting for 96 h, 120 h and 144 h. It was possible to produce beers from the lentil malts; however, they were characterized by a lower alcohol content, lower degree of attenuation and some discrepancies between the concentrations of various volatiles (such as acetaldehyde, ethyl acetate, and 1-propanol) compared to the control beer produced from barley malt.
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Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland.
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland
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3
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Aredes RS, Peixoto FC, Sphaier LA, Silva VNH, Duarte LM, de Carvalho Marques FF. Determination of carbohydrates in brewer's wort by capillary electrophoresis with indirect UV detection. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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4
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Kumar A, Warburton A, Silcock P, Bremer PJ, Eyres GT. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer. Foods 2023; 12:foods12051064. [PMID: 36900579 PMCID: PMC10000826 DOI: 10.3390/foods12051064] [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: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L-1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology, and their volatile organic compounds (VOC) were assessed using gas chromatography mass spectrometry (GC/MS) with headspace solid-phase microextraction (SPME) sampling. Beer fermented with SafLager W-34/70 yeast was associated with a hoppy flavour attribute, whereas WY1272 and OTA79 beers were sulfury, and WY1272 was also metallic. WB06 and WLP730 beers were perceived to be spicy, with WB06 beer also perceived as estery, whereas VIN13 beer was sour, and the WLP001 beer was astringent. Beers fermented using the twelve yeast strains had clearly distinct VOC profiles. Beer made with WLP730, OTA29, SPH, and WB06 yeasts had the highest 4-vinylguaiacol levels, which contributed to their spicy attribute. Beer made with W3470 had high levels of nerol, geraniol, and citronellol, which supported its sensory characterisation as being 'hoppy'. This research has illustrated the important role that yeast strain has on modulating hop flavour in beer.
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Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing system controlled by mean residence time. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
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Morris S, Byrne J, Murphy B, Whelan S, Carroll J, Ryan D. Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2116907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Sinead Morris
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - John Byrne
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - Ben Murphy
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - Stephen Whelan
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - John Carroll
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - David Ryan
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
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Reid JESJ, Yakubov GE, Lawrence SJ. Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Crit Rev Food Sci Nutr 2022; 64:837-851. [PMID: 36004513 DOI: 10.1080/10408398.2022.2109585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 - 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides.
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Affiliation(s)
- Joshua E S J Reid
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Gleb E Yakubov
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Stephen J Lawrence
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
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Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02885-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls and proteins are broken down by enzymatic hydrolysis. Since the beginning of the modern brewing process there have been empirical studies into the optimum effective temperatures of the corresponding enzymes, and mashing has been carried out accordingly. The resulting resting temperatures of proteolysis, cytolysis and amylolysis with the maltose and saccharification rest, are now rarely changed, only being adapted to the properties of the raw materials used to a limited extent. New varieties of barley and other raw materials used in breweries, as well as modern processes in malting plants, ensure better enzyme potential and optimized malt gelatinization temperatures. The aim of this paper is to determine enzyme activity in barley malt during mashing. For this purpose, isothermal mashing was used, i.e., a mashing process with a constant resting temperature over the entire mashing period. The obtained worts were analyzed for the attributes of extract, final attenuation, β-glucan, total nitrogen, free amino nitrogen, viscosity, and pH as well as sugar composition and individual amino acids. The change in these attributes indicates the enzyme activity of the malt.
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Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the Influence of the Microorganisms Involved in the Production of Beers on their Sensory Characteristics. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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10
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A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process. Food Res Int 2022; 157:111201. [DOI: 10.1016/j.foodres.2022.111201] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/21/2022] [Accepted: 03/28/2022] [Indexed: 11/20/2022]
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11
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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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12
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Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley. SEPARATIONS 2022. [DOI: 10.3390/separations9050119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this work, the stability of antioxidant compounds in malting barley seeds before and after the production of the final products is reported. In this reflection, the findings revealed that the process of fermentation had a significant impact on antioxidant activity. In vitro, antioxidant capacities were evaluated using DPPH free radical scavenging assay. The results obtained from the spectrophotometric analysis showed that the lowest inhibition value was observed in the samples that were obtained by the classical fermentation process (ABC) and the samples of non-alcoholic beer obtained by the thermal process (NABT), with free radical inhibition capacity values of 8.50% and 5.50%, respectively. The samples of hopped wort (HW) and malted barley seeds extract (BSE) showed very high antioxidant activity with free radical inhibition capacity of 14% and 12.60%, respectively. The obtained extracts were analyzed by gas chromatography and high-performance liquid chromatography, both combined with mass spectrometry detection (GC–MS, HPLC–MS). GC–MS analysis of the SPME extraction showed the presence of 29 compounds with isopentyl alcohol in major concentration (18.19%) in the alcoholic beer; on the other hand, the HPLC–DAD–ESI/MS analysis of the ethyl acetate extract showed the presence of 13 phenolic compounds. Interestingly, the degradation of 3-Hydroxyphloretin 2′-O-glucoside in the final products of the non-alcoholic beers was found. Finally, the FTIR analysis was also employed in order to detect the type of efficient groups present in the extracts.
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13
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De Schepper C, Courtin C. High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Lin CL, Petersen MA, Mauch A, Gottlieb A. Towards lager beer aroma improvement via selective amino acid release by proteases during mashing. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Claire L. Lin
- Brewing AR 345 Novozymes A/S Biologiens Vej 2 Kongens Lyngby 2800 Denmark
- Department of Food Science University of Copenhagen Rolighedsvej 26 Frederiksberg 1958 Denmark
| | - Mikael A. Petersen
- Department of Food Science University of Copenhagen Rolighedsvej 26 Frederiksberg 1958 Denmark
| | - Alexander Mauch
- Brewing AR 345 Novozymes A/S Biologiens Vej 2 Kongens Lyngby 2800 Denmark
| | - Andrea Gottlieb
- Brewing AR 345 Novozymes A/S Biologiens Vej 2 Kongens Lyngby 2800 Denmark
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15
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Sayre-Chavez B, Bettenhausen H, Windes S, Aron P, Cistué L, Fisk S, Helgerson L, Heuberger AL, Tynan S, Hayes P, Muñoz-Amatriaín M. Genetic basis of barley contributions to beer flavor. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103430] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Trichoderma Enzymes in the Wine and Beer Industry. Fungal Biol 2022. [DOI: 10.1007/978-3-030-91650-3_20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the other hand, spectrophotometric methods were applied to the determination of polyphenols content and the potential antioxidant activity of beer during different fermentation processes. with this aim, three modes of barley fermentation were used, specifically classical fermentation, stopped fermentation and thermal process. The results showed that the different fermentation modes had a major impact on diacetyl production. The highest concentration was obtained using stopped fermentation 0.36 mg/L, the lowest concentration value 0.07 mg/L was detected using the thermal process. Monitoring the increase of oxygen concentration between fermentation, filtration, and filling of the final product (32, 107, 130 ppm, respectively) has a significant impact on the concentration of diacetyl. The obtained results of spectrophotometric analysis showed that the total antioxidant activity changed during beer fermentation process and demonstrate that the extend of the antioxidant activity was very much dependent on the total polyphenolic content with a higher value in Hopped wort (13.41%, 65 mg GAE 100 mL−1, 28 mg CE 100 mL−1) for antioxidant potential, total phenolic content, and total flavonoids content, respectively, whereas the lowest values was detected in Non-alcoholic beer using thermal process (7.24%, 35 mg GAE 100 mL−1, 10 mg CE 100 mL−1) for antioxidant potential, total phenolic contents, and total flavonoids contents, respectively. Based on the results achieved, we reveal the impact of the fermentation process on the nutritional value of the final product.
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Trubacheeva NV, Pershina LA. Problems and possibilities of studying malting quality in barley using molecular genetic approaches. Vavilovskii Zhurnal Genet Selektsii 2021; 25:171-177. [PMID: 34901715 PMCID: PMC8627870 DOI: 10.18699/vj21.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/24/2020] [Accepted: 10/26/2020] [Indexed: 11/19/2022] Open
Abstract
About one-third of the world’s barley crop is used for malt production to meet the needs of the brewing
industry. In this regard, the study of the genetic basis of malting quality traits and the breeding of malting barley
varieties that are adaptive to their growing conditions are relevant throughout the world, particularly in the Russian Federation, where the cultivation and use of foreign malting varieties of barley prevails. The main parameters
of malting quality (artificially germinated and dried barley grains) are malt extract, diastatic power, Kolbach index,
viscosity, grain protein, wort β-glucan, free amino nitrogen, and soluble protein content. Most of these components
are under the control of quantitative trait loci (QTLs) and are affected by environmental conditions, which complicates their study and precise localization. In addition, the phenotypic assessment of malting quality traits requires
elaborate, expensive phenotypic analyses. Currently, there are more than 200 QTLs associated with malting parameters, which were identified using biparental mapping populations. Molecular markers are widely used both for
mapping QTL loci responsible for malting quality traits and for performing marker-assisted selection (MAS), which,
in combination with conventional breeding, makes it possible to create effective strategies aimed at accelerating
the process of obtaining new promising genotypes. Nevertheless, the MAS of malting quality traits faces a series of
difficulties, such as the low accuracy of localization of QTLs, their ineffectiveness when transferred to another genetic background, and linkage with undesirable traits, which makes it necessary to validate QTLs and the molecular
markers linked to them. This review presents the results of studies that used MAS to improve the malting quality of
barley, and it also considers studies that searched for associations between genotype and phenotype, carried out
using GWAS (genome-wide association study) approaches based on the latest achievements of high-throughput
genotyping (diversity array technology (DArT) and single-nucleotide polymorphism markers (SNPs)).
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Affiliation(s)
- N V Trubacheeva
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Kurchatov Genomics Center of ICG SB RAS, Novosibirsk, Russia
| | - L A Pershina
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Kurchatov Genomics Center of ICG SB RAS, Novosibirsk, Russia
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Bahmani M, O’Lone CE, Juhász A, Nye-Wood M, Dunn H, Edwards IB, Colgrave ML. Application of Mass Spectrometry-Based Proteomics to Barley Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8591-8609. [PMID: 34319719 PMCID: PMC8389776 DOI: 10.1021/acs.jafc.1c01871] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of production volume, and it is also the most important raw material of the malting and brewing industries. Barley belongs to the grass (Poaceae) family and plays an important role in food security and food safety for both humans and livestock. With the global population set to reach 9.7 billion by 2050, but with less available and/or suitable land for agriculture, the use of biotechnology tools in breeding programs are of considerable importance in the quest to meet the growing food gap. Proteomics as a member of the "omics" technologies has become popular for the investigation of proteins in cereal crops and particularly barley and its related products such as malt and beer. This technology has been applied to study how proteins in barley respond to adverse environmental conditions including abiotic and/or biotic stresses, how they are impacted during food processing including malting and brewing, and the presence of proteins implicated in celiac disease. Moreover, proteomics can be used in the future to inform breeding programs that aim to enhance the nutritional value and broaden the application of this crop in new food and beverage products. Mass spectrometry analysis is a valuable tool that, along with genomics and transcriptomics, can inform plant breeding strategies that aim to produce superior barley varieties. In this review, recent studies employing both qualitative and quantitative mass spectrometry approaches are explored with a focus on their application in cultivation, manufacturing, processing, quality, and the safety of barley and its related products.
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Affiliation(s)
- Mahya Bahmani
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Clare E. O’Lone
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Mitchell Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Hugh Dunn
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd, SABC - Loneragan Building, Murdoch University, 90 South Street, Murdoch, Western Australia 6150, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Road, St. Lucia, Queensland 4067, Australia
- Phone: +61-7-3214-2697. . Fax: +61-7-3214-2900
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Vinje MA, Henson CA, Duke SH, Simmons CH, Le K, Hall E, Hirsch CD. Description and functional analysis of the transcriptome from malting barley. Genomics 2021; 113:3310-3324. [PMID: 34273497 DOI: 10.1016/j.ygeno.2021.07.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 06/24/2021] [Accepted: 07/07/2021] [Indexed: 11/16/2022]
Abstract
The present study aimed to establish an early model of the malting barley transcriptome, which describes the expression of genes and their ontologies, identify the period during malting with the largest dynamic shift in gene expression for future investigation, and to determine the expression patterns of all starch degrading enzyme genes relevant to the malting and brewing industry. Large dynamic increases in gene expression occurred early in malting with differential expressed genes enriched for cell wall and starch hydrolases amongst many malting related categories. Twenty-five of forty starch degrading enzyme genes were differentially expressed in the malting barley transcriptome including eleven α-amylase genes, six β-amylase genes, three α-glucosidase genes, and all five starch debranching enzyme genes. Four new or novel α-amylase genes, one β-amylase gene (Bmy3), three α-glucosidase genes, and two isoamylase genes had appreciable expression that requires further exploration into their potential relevance to the malting and brewing industry.
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Affiliation(s)
- Marcus A Vinje
- USDA, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53726, USA.
| | - Cynthia A Henson
- USDA, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53726, USA; University of Wisconsin-Madison, Department of Agronomy, Madison, WI 53706, USA
| | - Stanley H Duke
- University of Wisconsin-Madison, Department of Agronomy, Madison, WI 53706, USA
| | - Carl H Simmons
- USDA, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53726, USA
| | - Khoa Le
- University of Minnesota, Department of Plant Pathology, St. Paul, MN 55108, USA
| | - Evan Hall
- University of Minnesota, Department of Plant Pathology, St. Paul, MN 55108, USA
| | - Cory D Hirsch
- University of Minnesota, Department of Plant Pathology, St. Paul, MN 55108, USA
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21
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Thermotolerance and Cellulolytic Activity of Fungi Isolated from Soils/Waste Materials in the Industrial Region of Nigeria. Curr Microbiol 2021; 78:2660-2671. [PMID: 34002268 DOI: 10.1007/s00284-021-02528-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 04/29/2021] [Indexed: 10/21/2022]
Abstract
The current study aimed on isolating thermotolerant, cellulolytic fungi from different tropical soil/waste materials samples such as wood waste, sawmill, decomposing straw and compost pit sites in Abraka, Southern Nigeria and assessing their applications in diverse cellulolytic processes. Fungal isolates were identified based on cultural, morphological, ITS-5.8S barcoding, reproductive structures and thereafter screened for thermotolerance and cellulolytic activities [carboxy methyl cellulase (CMC-ase) and filter paperase (FP-ase)] by cultivating at 45, 50, 60, 70, 80° and 45 °C, respectively. The highest fungal abundance (44.4%) was observed in the compost pit while the lowest (11.1%) was recorded for sawmill. Nine thermotolerant fungal isolates were identified: Aspergillus flavus (4), Blakeslea sp. (3), and Trichoderma asperellum (2). Among them only five, including three A. flavus, one Blakeslea sp. and one T. asperellum, exhibited cellulolytic activity ranging from 12.11 ± 0.01 to 18.42 ± 5.39 µg/mL and 0.36 ± 0.01-9.21 ± 2.52 µg/mL for CMC-ase and filter paperase FP-ase assay, respectively. The low Michaelis-Menten constants of 1.137 for CMC-ase and 1.195 for FP-ase were obtained, indicated a strong affinity for the substrate. The thermotolerance coupled with cellulolytic activity of these isolates make them attractive for potential application in industries where they can be of economic and environmental benefits as against the use of chemicals.
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22
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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23
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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing. BEVERAGES 2021. [DOI: 10.3390/beverages7010013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.
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24
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Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase. Carbohydr Polym 2021; 255:117494. [PMID: 33436252 DOI: 10.1016/j.carbpol.2020.117494] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/12/2020] [Accepted: 12/07/2020] [Indexed: 11/20/2022]
Abstract
Hydrolysis of starch is key in several industrial processes, including brewing. Here, the activity and inactivation kinetics of amylases throughout barley malt mashing are investigated, as a prerequisite for rational optimisation of this process. Varietal differences were observed in the activity of α- and β-amylases as a function of temperature for six barley and malt varieties. These differences were not reflected in the resulting wort composition after mashing, using three isothermal phases of 30 min at 45 °C, 62 °C and 72 °C with intermediate heating by 1 °C/min. Thermal inactivation kinetics parameters determined for α- and β-amylases of an industrially relevant malt variety in a diluted system showed that enzymes were inactivated at lower temperatures than expected. The obtained kinetic parameters could predict α-amylase, but not β-amylase inactivation in real mashing conditions, suggesting that β-amylase stability is enhanced during mashing by components present or formed in the mash.
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25
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Carboxymethyl Cellulase (CMCase) from UV-irradiation Mutated Bacillus cereus FOA-2 cultivated on Plantain (Musa parasidiaca) Stalk-based Medium: Production, Purification and Characterization. SCIENTIFIC AFRICAN 2021. [DOI: 10.1016/j.sciaf.2020.e00691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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26
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Ghosh S, Godoy L, Anchang KY, Achilonu CC, Gryzenhout M. Fungal Cellulases: Current Research and Future Challenges. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Disharoon A, Boyles R, Jordan K, Kresovich S. Exploring diverse sorghum (
Sorghum bicolor
(L.) Moench) accessions for malt amylase activity. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Andrew Disharoon
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
| | - Richard Boyles
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
| | | | - Stephen Kresovich
- Department of Plant and Environmental Sciences Clemson University South Carolina USA
- Advanced Plant Technology Clemson University Clemson SC USA
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28
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Wefing P, Conradi F, Trilling M, Neubauer P, Schneider J. Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Yu WW, Zhai HL, Xia GB, Tao KY, Li C, Yang XQ, Li LH. Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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30
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Guo X, Sarup P, Jensen JD, Orabi J, Kristensen NH, Mulder FAA, Jahoor A, Jensen J. Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley. FRONTIERS IN PLANT SCIENCE 2020; 11:575467. [PMID: 33193515 PMCID: PMC7604292 DOI: 10.3389/fpls.2020.575467] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 09/24/2020] [Indexed: 06/11/2023]
Abstract
Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic processes are involved in germination, where distinct and time-dependent alterations at the metabolite levels happen. In this study, 2,628 plots of 565 spring malting barley lines from Nordic Seed A/S were investigated. Phenotypic records were available for six malting quality (MQ) traits: filtering speed (FS), wort clearness (WCL), extract yield (EY), wort color (WCO), beta glucan (BG), and wort viscosity (WV). Each line had a set of dense genomic markers. In addition, 24,018 metabolomic features (MFs) were obtained for each sample from nuclear magnetic resonance (NMR) spectra for wort samples produced from each experimental plot. The genetic variation in the MFs was investigated using a univariate model, and the relationship between MFs and the MQ traits was studied using a bivariate model. Results showed that a total of 8,604 MFs had heritability estimates significantly larger than 0 and for all MQ traits, there were genetic correlations with up to 86.77% and phenotypic correlations with up to 90.07% of the significant heritable MFs. In conclusion, around one third of all MFs were significantly heritable, among which a considerable proportion had significant additive genetic and/or phenotypic correlations with the MQ traits (WCO, WV, and BG) in spring barley. The results from this study indicate that many of the MFs are heritable and MFs have great potential to be used in breeding barley for high MQ.
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Affiliation(s)
- Xiangyu Guo
- Center for Quantitative Genetics and Genomics, Aarhus University, Tjele, Denmark
| | | | | | | | | | - Frans A. A. Mulder
- Department of Chemistry and Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Aarhus, Denmark
| | - Ahmed Jahoor
- Nordic Seed A/S, Odder, Denmark
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, Sweden
| | - Just Jensen
- Center for Quantitative Genetics and Genomics, Aarhus University, Tjele, Denmark
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31
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Taheri-Kafrani A, Kharazmi S, Nasrollahzadeh M, Soozanipour A, Ejeian F, Etedali P, Mansouri-Tehrani HA, Razmjou A, Yek SMG, Varma RS. Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Crit Rev Food Sci Nutr 2020; 61:3160-3196. [PMID: 32715740 DOI: 10.1080/10408398.2020.1793726] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
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Affiliation(s)
- Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Fatemeh Ejeian
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Parisa Etedali
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Amir Razmjou
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Samaneh Mahmoudi-Gom Yek
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.,Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic
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32
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Henson CA, Vinje MA, Duke SH. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Cynthia A. Henson
- Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A.
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
| | - Marcus A. Vinje
- Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A.
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
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33
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Bamforth CW. The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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34
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Rathnayake AU, Saravanakumar K, Abuine R, Abeywickrema S, Kathiresan K, MubarakAli D, Gupta VK, Wang MH. Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries. Fungal Biol 2020. [DOI: 10.1007/978-3-030-41870-0_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Industrial Enzymology: The Next Chapter. Trends Biotechnol 2019; 37:1355-1366. [DOI: 10.1016/j.tibtech.2019.09.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 09/19/2019] [Accepted: 09/20/2019] [Indexed: 01/24/2023]
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36
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Huerta-Zurita R, Barr J, Horsley RD, Schwarz PB. Predicting Malt Fermentability in Malting Barley Breeding Lines. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1670037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - John Barr
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
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37
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Quek WP, Yu W, Tao K, Fox GP, Gilbert RG. Starch structure-property relations as a function of barley germination times. Int J Biol Macromol 2019; 136:1125-1132. [DOI: 10.1016/j.ijbiomac.2019.06.149] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/16/2019] [Accepted: 06/20/2019] [Indexed: 12/20/2022]
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38
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Fang Y, Zhang X, Xue D. Genetic Analysis and Molecular Breeding Applications of Malting Quality QTLs in Barley. Front Genet 2019; 10:352. [PMID: 31068969 PMCID: PMC6491634 DOI: 10.3389/fgene.2019.00352] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 04/02/2019] [Indexed: 11/13/2022] Open
Abstract
Malting quality is an important determinant of the value of barley grain used in malting and brewing. With recent sequencing and assembling of the barley genome, an increasing number of quantitative trait loci (QTLs) and genes related to malting quality have been identified and cloned, which lays a good molecular genetic basis for barley quality improvement. In this review, we describe the following indicators of malting quality: malt extract (ME), diastatic power (DP), kolbach index (KI), wort viscosity (VIS), free amino nitrogen (FAN) content, soluble protein (SP) content, wort β-glucan (WBG) content, and protein content (PC), and have list related QTLs/genes with high phenotypic variation in multiple populations or environments. Meanwhile, the correlations among the quality parameters and parts of significant indicators suitable for improvement are discussed based on nutrient composition and content required for high-quality malt, which will provide reference for molecular marker-assisted selection (MAS) of malting quality in barley.
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Affiliation(s)
| | | | - Dawei Xue
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, China
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39
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Vinje MA, Walling JG, Henson CA, Duke SH. Comparative gene expression analysis of the β-amylase and hordein gene families in the developing barley grain. Gene 2019; 693:127-136. [DOI: 10.1016/j.gene.2018.12.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/29/2018] [Accepted: 12/14/2018] [Indexed: 11/16/2022]
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40
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Lulamba TE, Stafford RA, Njobeh PB. A sub-Saharan African perspective on mycotoxins in beer - a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Tshikala Eddie Lulamba
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Robert A. Stafford
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
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41
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Duke SH, Henson CA, Vinje MA, Walling JG, Bockelman HE. Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. Bmy1 Intron III Alleles and Grain β-Amylase Activity and Thermostability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1546110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, Wisconsin, U.S.A
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, Wisconsin, U.S.A
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, Wisconsin, U.S.A
| | - Marcus A. Vinje
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, Wisconsin, U.S.A
| | - Jason G. Walling
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, Wisconsin, U.S.A
| | - Harold E. Bockelman
- United States Department of Agriculture-Agricultural Research Service, Small Grains and Potato Germplasm Research Unit, Aberdeen, Idaho, U.S.A
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42
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Quek WP, Yu W, Fox GP, Gilbert RG. Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size. ACTA ACUST UNITED AC 2019. [DOI: 10.1515/amylase-2019-0001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Abstract
In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commercial methodologies. Starch molecular structural parameters were obtained using size-exclusion chromatography, and fitted using biosynthesis-based models. Correlation analysis using the resulting parameters showed larger grain sizes contained fewer long amylopectin chains, higher amylase activities and soluble protein level. Medium grain sizes released most sugars during mashing, because of higher starch utilization from the action of amylases, and shorter amylose chains. As starch is the substrate for amylase-driven fermentable sugars production, measuring its structure should be a prime indication for mashing performance, and should be used as an industry specification when selecting barley grains for brewing.
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43
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Tripathi AD, Srivastava SK, Maurya KK, Mishra S, Shaw D. Current Advancements in Recombinant Technology for Industrial Cellulases: Part-I. Fungal Biol 2019. [DOI: 10.1007/978-3-030-14726-6_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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44
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Tiwari S, Verma T. Cellulose as a Potential Feedstock for Cellulose Enzyme Production. Fungal Biol 2019. [DOI: 10.1007/978-3-030-14726-6_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Fox G, Yu W, Nischwitz R, Harasymow S. Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.546] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- G. Fox
- Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia Qld 4072 Australia
- Department of Food Science; Stellenbosch University; Stellenbosch South Africa
| | - W. Yu
- Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia Qld 4072 Australia
| | - R. Nischwitz
- Barrett Burston Malting Co; Gough St Richmond Victoria 3121 Australia
| | - S. Harasymow
- Australian Export Grains Innovation Centre; South Perth 6151 Australia
- Department of Primary Industries and Regional Development; Diagnostics and Laboratory Services Biosecurity and Sustainability, 3 Baron-Hay Court; South Perth WA 6151 Australia
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Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040103] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37–100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.
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Kok YJ, Ye L, Muller J, Ow DSW, Bi X. Brewing with malted barley or raw barley: what makes the difference in the processes? Appl Microbiol Biotechnol 2018; 103:1059-1067. [PMID: 30515549 DOI: 10.1007/s00253-018-9537-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 12/30/2022]
Abstract
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.
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Affiliation(s)
- Yee Jiun Kok
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Lijuan Ye
- Nestlé R&D Center (Pte) Ltd, 29 Quality Road, Singapore, 618802, Singapore
| | - Jeroen Muller
- Nestlé Research Center, Lausanne 26, CH-1000, Lausanne, Switzerland
| | - Dave Siak-Wei Ow
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Xuezhi Bi
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore.
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48
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Park SY, Hwang SH, Lee JH. Saccharification and alcohol fermentation characteristics of barley malt preparations for use in organic processed food. J Food Biochem 2018. [DOI: 10.1111/jfbc.12581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Song-Yi Park
- Department of Food Science and Biotechnology; CHA University; Seongnam Gyeonggi-do Republic of Korea
| | - Se-Hee Hwang
- College of Pharmacy; Chungang University; Dongjak-gu Seoul Republic of Korea
| | - Jin-Hee Lee
- Department of Food Science and Biotechnology; CHA University; Seongnam Gyeonggi-do Republic of Korea
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49
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Niu C, Zheng F, Li Y, Liu C, Li Q. Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production. Biotechnol Appl Biochem 2018; 65:639-647. [DOI: 10.1002/bab.1650] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Accepted: 01/28/2018] [Indexed: 11/10/2022]
Affiliation(s)
- Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China
- Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China
- Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China
- Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China
- Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University Wuxi People's Republic of China
- Laboratory of Brewing Science and Technology, School of Biotechnology Jiangnan University Wuxi People's Republic of China
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50
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Duke SH, Vinje MA, Henson CA. Tracking Amylolytic Enzyme Activities during Congress Mashing with North American Barley Cultivars: Comparisons of Patterns of Activity and β-Amylases with DifferingBmy1Intron III Alleles and Correlations of Amylolytic Enzyme Activities. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0131-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Marcus A. Vinje
- United States Department of Agriculture-Agricultural Research Service (USDA-ARS), Cereal Crops Research Unit (CCRU), Madison, WI
| | - Cynthia A. Henson
- USDA-ARS CCRU and Department of Agronomy, University of Wisconsin, Madison
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