Biochemistry of Brewing

Stewart, Graham G.

doi:10.1016/b978-0-08-091809-9.00007-8

Cited by 24 publications

(52 citation statements)

References 32 publications

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“…4, 5, Fig. S1-S3), consistent with abundant protease activity at these temperatures (1,3,23,33,36,37). However, when the mash temperature rose above 63°C, these semi-tryptic peptides decreased in abundance relative to the full tryptic form (Fig.…”

Section: Protein Modification Drives Stabilitymentioning

confidence: 68%

“…α -Amylase cleaves internal α (1-4) glucosidic bonds in starch, while β -amylase releases maltose disaccharides from the non-reducing ends of starch polymers or maltooligosaccharides (1,3,23). Maintaining high α -and β -amylase activity is made difficult by the low unfolding temperature of β -amylase relative to α -amylase (3, 24, 25).…”

Section: Discussionmentioning

confidence: 99%

“…CC-BY 4.0 International license It is made available under a (which was not peer-reviewed) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. α -and β -amylase are critical for the hydrolysis of starch into fermentable sugars by cleaving starch at internal α (1, 4) linkages and at non-reducing ends, respectively (1,3,23). The activities of these enzymes in situ during the mash have been reported to peak at 63˚C for both α and β -amylase, and decline above 70˚C for α -amylase and at 65˚C for β -amylase (24, 25).…”

Section: Global Proteomic Changes During Mashingmentioning

confidence: 99%

“…1A). Harvested barley seeds are turned into malt through a process called malting, which involves controlled germination and drying (1,2). Mashing then extracts soluble components from the malt and allows enzymes to degrade starch into small fermentable sugars and proteins into free amino nitrogen (FAN) (1).…”

Section: Introductionmentioning

confidence: 99%

“…Harvested barley seeds are turned into malt through a process called malting, which involves controlled germination and drying (1,2). Mashing then extracts soluble components from the malt and allows enzymes to degrade starch into small fermentable sugars and proteins into free amino nitrogen (FAN) (1). The soluble product of mashing is called wort, which is boiled with hops to sterilize, introduce bitterness, remove volatile off-flavours, and stop enzymatic activity (1,3).…”

Section: Introductionmentioning

confidence: 99%

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Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

Kerr

Schulz

2018

Preprint

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Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low mash temperatures decreased precipitously in abundance at higher temperatures due to temperature-induced unfolding and aggregation.Correlation analysis of temperature-dependent abundance showed that sequence and structure were the main features that controlled protein abundance profiles. Partial proteolysis by barley proteases was common early in the mash. The resulting proteolytically clipped proteins were particularly temperature sensitive and were preferentially lost at high mash temperatures, while intact proteins remained soluble.

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Section: Protein Modification Drives Stabilitymentioning

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Section: Global Proteomic Changes During Mashingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

Kerr

Schulz

2018

Preprint

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125^thAnniversary Review: Developments in brewing and distilling yeast strains

2013

Self Cite

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Progress during the past 25 years regarding our knowledge of brewer's yeast strains is considered. This is not a comprehensive review but rather focuses on some specific areas. These areas include a brief description of genomics, proteomics and metabolomics as applied to brewer's yeast strains. This review subsequently considers differences between ale and lager yeast strains, the uptake and metabolism of wort sugars and amino acids, yeast flocculation, yeast management between fermentations and yeast strain genetic stability. The question of process intensification, with particular attention to highgravity brewing, is also addressed. Fermentation systems and processes are considered with an emphasis on novel procedures for stirred fermentations.

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Proteomics and glycoproteomics of beer and wine

et al. 2022

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Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour.Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.

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Biochemistry of Brewing

Cited by 24 publications

References 32 publications

Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

125^thAnniversary Review: Developments in brewing and distilling yeast strains

Proteomics and glycoproteomics of beer and wine

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Biochemistry of Brewing

Cited by 24 publications

References 32 publications

Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

Post-translational modifications drive protein stability to control the dynamic beer brewing proteome

125thAnniversary Review: Developments in brewing and distilling yeast strains

Proteomics and glycoproteomics of beer and wine

Contact Info

Product

Resources

About

125^thAnniversary Review: Developments in brewing and distilling yeast strains