Beer proteomics analysis for beer quality control and malting barley breeding

Iimure, Takashi; Sato, Kazuhiro

doi:10.1016/j.foodres.2012.11.028

Cited by 38 publications

(26 citation statements)

References 76 publications

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“…The prepared samples were placed in water bath at 90°C for 1 hr. Then, immediately they were placed at 4°C to prevent any fermentation (Briggs, Boulton, Brookes, & Stevens, ; Iimure & Sato, ).…”

Section: Methodsmentioning

confidence: 99%

A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties

Rokhsartalab‐Azar

Jafari

Tukmechi

et al. 2019

J Food Process Preserv

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The healthy and nutritionally rich drinks are increasingly demanded in many countries. The rye extract‐based drink was produced and sweetened with either saccharose (B) or apple concentrate (C) and was compared with malt‐based (A), nonalcoholic drink. Based on sensorial evaluations, drink with 5% rye extract concentrate was selected with a pleasant acidic and a unique flavor. The higher phenolic content (A: 5.3 ± 0.11, B: 16.6 ± 1.09, and C: 14.1 ± 0.35 mg GAE/ml), remarkable amino acids concentration, the lower reducing and total sugars (A: 8.55, 8.81; B: 1.37, 5.28, and C: 3.46 g/100 ml, 4.84%, respectively), acceptable microbiological indices, and comparable alcohol concentration with malt‐based beverage were found in rye‐based drink. Practical applications The rye‐based drink does have acceptable physicochemical and microbiological properties, and could be medicinally useful based on higher phenolic content, richer amino acid profile, lower reducing and total sugars, and ignorable alcoholic content. Moreover, having acceptable microbiological characters along with higher medicinally useful contents could be convincing reasons for considering the rye‐based beverage production and worldwide consumption.

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Section: Methodsmentioning

confidence: 99%

A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties

Rokhsartalab‐Azar

Jafari

Tukmechi

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Analysis methods based on immunological concepts often showed weak points due to the big expense necessary, cross-reactions or major changes in the beer ingredients during the brewing process ( Wagner et al, 1986 ; Offizorz et al, 1988 ). Iimure and Sato (2012) investigated the proteome of beers brewed with barley, rice and corn by 2-D gel electrophoresis combined with MS. Following the proteomics approach, two proteins were determined as corn specific but not relevant for the beer quality and thus not further characterized.…”

Section: Introductionmentioning

confidence: 99%

On the Trail of the German Purity Law: Distinguishing the Metabolic Signatures of Wheat, Corn and Rice in Beer

et al. 2021

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Here, we report a non-targeted analytical approach to investigate the influence of different starch sources on the metabolic signature in the final beer product. An extensive sample set of commercial beers brewed with barley, wheat, corn and/or rice were analyzed by both direct infusion Fourier transform ion cyclotron mass spectrometry (DI-FTICR MS, 400 samples) and UPLC-ToF-MS (100 samples). By its unrivaled mass resolution and accuracy, DI-FTICR-MS was able to uncover the compositional space of both polar and non-polar metabolites that can be traced back to the use of different starch sources. Reversed phase UPLC-ToF-MS was used to access information about molecular structures (MS2-fragmentation spectra) and isomeric separation, with a focus on less polar compounds. Both analytical approaches were able to achieve a clear statistical differentiation (OPLS-DA) of beer samples and reveal metabolic profiles according to the starch source. A mass difference network analysis, applied to the exact marker masses resolved by FTICR, showed a network of potential secondary metabolites specific to wheat, corn and rice. By MS2-similarity networks, database and literature search, we were able to identify metabolites and compound classes significant for the use of the different starch sources. Those were also found in the corresponding brewing raw materials, confirming the potential of our approach for quality control and monitoring. Our results also include the identification of the aspartic acid-conjugate of N-β-D-glucopyranosyl-indole-3-acetic acid as a potential marker for the use of rice in the brewing industry regarding quality control and food inspection purposes.

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“…Alternativamente, o trigo é usado como parte dos ingredientes da produção de cerveja, baseado nos componentes similares da cevada (Jin et al, 2018). É fundamental que a indústria cervejeira saiba como os ingredientes e suas interações influenciam na qualidade do produto final (Iimure & Sato, 2013;Mesquita, Ramos, Everton, Filho & Coêlho, 2020), pois as características sensoriais, como sabor, aroma, aparência e sensação na boca, intrínsecas da bebida, são muito discerníveis pelos consumidores (Bettenhausen et al, 2018). O grão contribui no sabor da bebida, através do processo de maltagem, além de que o malte fornece proteínas, amido, enzimas, sacarídeos e nitrogênio, os quais facilitam as reações no processo de fermentação, essas características definem a qualidade do malte (Bettenhausen et al, 2018).…”

Section: Introductionunclassified

Produção de maltes especiais de trigo em escala piloto, produção e caracterização de cerveja

Trentin

Raniero

Vasques

et al. 2021

RSD

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A cerveja é uma das bebidas mais consumidas em todo o mundo e para sua produção são necessários como ingredientes, o malte, a água, lúpulo, leveduras e adjuntos, sendo o malte o principal ingrediente e aquele que define a qualidade e sabor da bebida. Todavia, o malte se dá pelos processos de maceração, germinação e secagem. O grão mais utilizado pelas indústrias é a cevada, mas neste trabalho usou-se como matéria-prima o trigo, pois é o cereal de maior produção no mundo. Dois tipos de maltes podem ser obtidos no processo de secagem, o malte Pilsen e o malte especial. Dessa forma, este trabalho teve como objetivo produzir maltes de trigo especiais e torrados em escala piloto e produzir cervejas a partir dos mesmos. Foram produzidos três tipos de malte, os quais foram analisados quanto à sua composição centésima, teste de germinação e teor de sólidos solúveis. A cerveja foi caracterizada por meio de análises e através da aceitação sensorial e intenção de compra. As maiores temperaturas e tempo de secagem resultaram em diminuição da umidade, carboidrato e aumento da fibra no malte, diferentes teores de sólidos solúveis no mosto e uma maior coloração e menor pH nas cervejas (p<0,05). Não houve efeito nos demais parâmetros avaliados (p<0,05). Quanto à aceitação sensorial os provadores gostaram de regularmente à não gostaram e nem desgostaram das bebidas. Na intenção de compra as amostras que receberam as maiores médias na análise sensorial se mantiveram como as que provavelmente seriam compradas pelos provadores.

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Beer proteomics analysis for beer quality control and malting barley breeding

Cited by 38 publications

References 76 publications

A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties

A new rye‐based beverage with high polyphenols and amino acids: Production and study of physicochemical and sensory properties

On the Trail of the German Purity Law: Distinguishing the Metabolic Signatures of Wheat, Corn and Rice in Beer

Produção de maltes especiais de trigo em escala piloto, produção e caracterização de cerveja

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