Amino Acids in Beer

Fontana, Marta; Buiatti, Stefano

doi:10.1016/b978-0-12-373891-2.00025-0

Cited by 12 publications

(12 citation statements)

References 25 publications

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“…In beer, fat content is negligibly present in the form of fatty acids, thus having a minimal contribution to the energy value of the beverage [32][33][34]. Since fat is considered a trace constituent in beer, these findings were in line with other studies [3,33,[35][36][37]. A fat content of 0% in umqombothi was also reported by [4].…”

Section: Proximate Compositionssupporting

confidence: 89%

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

2021

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Umqombothi (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB.

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Section: Proximate Compositionssupporting

confidence: 89%

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

2021

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“…Its concentration in barley was almost twice as high as in buckwheat and quinoa (Table ). This was not surprising since the hordein protein fraction, the major storage protein of the barley grain endosperm, is characterized by having high levels of proline . On the contrary, storage proteins of dicotyledonous plants are mainly globulins and albumins.…”

Section: Resultsmentioning

confidence: 99%

“…The content of 2‐ and 3‐methylbutanol also differed significantly, being the highest in buckwheat and the lowest in the quinoa beverage (Table ), although the values are reported to be typical for beer (40–100 mg/L) . The compounds 2‐ and 3‐methylbutanol are formed from distinctive 2‐oxo acids, which are metabolic intermediates of isoleucine and leucine, respectively . Similarly to 1‐propanol, it appears that these two alcohols were also formed predominantly via an anabolic route, since the higher the sum of leucine and isoleucine concentration in the wort is, the lower the 2‐ and 3‐methylbutanol concentration in beverages (and vice versa).…”

Section: Resultsmentioning

confidence: 99%

Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

et al. 2014

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Typical beer contains significant amount of gluten, and being the third most popular beverage worldwide, the commercial production of its gluten-free form is of rising interest. This research aimed to prepare bottom-fermented beverages from buckwheat and quinoa and to explore their physical, chemical and sensory properties. Compared with barley, the analysis of brewing attributes of buckwheat and quinoa showed a lower malt extracts, longer saccharification times, higher total protein and fermentable amino nitrogen content and higher values of the iodine test and colour. Fermentability values, the wort pH and the soluble protein content were similar for barley and buckwheat, but different for quinoa, whereas only values of viscosity and beverage pH were similar between barley and quinoa. Both beverages, especially the quinoa beverage, contained a superior level of metal cations. The fermentable carbohydrate content in the buckwheat wort was comparable to barley but lower in quinoa; however, worts derived from both pseudocereals contained predominantly glucose. The amino acid content of the buckwheat wort was similar to barley, whereas the content in the quinoa beverage was almost twice as high. The content of volatile compounds commonly associated with beer aroma was comparable between the barley and buckwheat beverage but significantly lower in the quinoa; however, the latter contained some distinctive volatile substances not found in the other beverages. The organoleptic perception of the buckwheat beverage was better than that of the quinoa, although both showed a good general acceptance. In general, buckwheat appears quite similar to barley, whereas quinoa shows many unique properties.

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“…The fact that the removal of the various vitamers was not higher may be due to the rate, affinity and avidity with which beer proteins bind to bentonite. Bentonite is no longer in common use by commercial breweries owing to its high affinity for foam‐active proteins ; however it is still widely employed in the wine industry .…”

Section: Resultsmentioning

confidence: 99%

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO2 causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling

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Amino Acids in Beer

Cited by 12 publications

References 25 publications

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

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