Barley and Malt Proteins and Proteinases: I. Highly Degradable Barley Protein Fraction (HDBPF), a Suitable Substrate for Malt Endoprotease Assay

Osman, Abdalla Mohamed

doi:10.1002/j.2050-0416.2003.tb00143.x

Cited by 11 publications

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References 20 publications

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“…The impact of the choice of barley variety on beer properties is a major concern of breweries worldwide. The importance of the profile of the proteins in barley grains is also significant 18 in malting and brewing. The proteins influence the quality of the beer by the enzymatic degradation of starch, and moreover the proteins surviving mashing and malting directly influence beer properties such as haze and foam quality 10,19 .…”

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confidence: 99%

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Laštovičková

Mazanec

Benkovská

et al. 2010

Journal of the Institute of Brewing

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The process of glycation during the malting process was monitored by the linear mode of matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS). Watersoluble proteins were investigated and two hulled barley varieties, Jersey and Tolar, were compared to the hulless line KM 1910. The crude extracts of the proteins obtained from the grain, the malt, and aliquots collected every 24 h during the malting process, were mixed with the matrix (2,6-dihydroxyacetophenone) and analyzed by mass spectrometry. The protein composition of the barley changed during the malting process. The protein patterns did not differ significantly between the three varieties of the barley grains. However, significant differences between the malts were evident. Results showed the influence of the malting process on the glycation of certain watersoluble barley proteins, nonspecific lipid transfer protein 1 (LTP1) and protein Z, of which the glycated forms survived the brewing process. These major barley proteins are very important for the formation and stability of beer foam and glycation may prevent their precipitation. Analysis results indicated that slight glycation of the proteins had occurred on the second day of malting. The linear mode of MALDI-TOF mass spectrometry was used as a fast and simple method for monitoring the patterns of low-molecular weight barley proteins with regard to barley variety discrimination. This procedure also enables the selection of barley varieties suitable for the malting industry.

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Section: Introductionmentioning

confidence: 99%

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Laštovičková

Mazanec

Benkovská

et al. 2010

Journal of the Institute of Brewing

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Barley and Malt Proteins and Proteinases: II. The Purification and Characterisation of Five Malt Endoproteases, Using the Highly Degradable Barley Protein Fraction (HDBPF) Substrate

Osman¹

2003

Journal of the Institute of Brewing

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Five barley-malt endoproteases have been purified using the highly degradable barley protein fraction (HDBPF) as the substrate for activity detection and measurement. The five purified endoproteases were identified as the most active and, hence, we believe the most important proteolytic enzymes during barley germination and malting. This was demonstrated by showing that the component of HDBPF, degraded in test tubes during the reaction to determine their activity, cannot be recovered from malt by extraction, indicating that this component has been degraded during germination and malting. These endoproteases differ in their specificities, pH and temperature optima, thermostability and ionic-cationic behaviour. The gel filtration chromatographic-profiles of the peptide products of these enzymes versus parallel profiles of beer peptides exhibit very close similarities.

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Current Awareness in Phytochemical Analysis

2004

Phytochemical Analysis

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley &Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of phytochemical analysis. Each bibliography is divided into 13 sections: 1 Books, Reviews &Symposia; 2 General; 3 Nucleic Acids; 4 Amino Acids, Proteins &Enzymes; 5 Carbohydrates; 6 Lipids; 7 Secondary Products; 8 Growth Regulators; 9 Industrially‐Important Products; 10 Toxins/Allergens; 11 Pigments; 12 Vitamins; 13 Others. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted.

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Barley and Malt Proteins and Proteinases: I. Highly Degradable Barley Protein Fraction (HDBPF), a Suitable Substrate for Malt Endoprotease Assay

Cited by 11 publications

References 20 publications

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Barley and Malt Proteins and Proteinases: II. The Purification and Characterisation of Five Malt Endoproteases, Using the Highly Degradable Barley Protein Fraction (HDBPF) Substrate

Current Awareness in Phytochemical Analysis

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