Changes in protein molecular weight during cloudy wheat beer brewing

Wu, Xiaoying; Du, Jinhua; Zhang, Kaili; Ju, Yundong; Jin, Yuqi

doi:10.1002/jib.198

Cited by 18 publications

(27 citation statements)

References 38 publications

(76 reference statements)

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“…The brewing method of cloudy wheat beer was according to Wu et al with minor modification. The malts (barley malt and wheat malt with a ratio of 1:1) were milled and mixed with water (410 hL).…”

Section: Methodsmentioning

confidence: 99%

Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale

et al. 2017

J. Inst. Brew.

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As one of the major non‐starch polysaccharides in the cloudy wheat beer, arabinoxylan has a crucial influence on the wort viscosity, foam profile and stability of the beer. In this study, the cloudy wheat beer was fermented on a production scale with a ratio of barley to wheat malt of 1:1, during which the changes in arabinoxylan were monitored in order to determine the key steps which influence the content, substitution degree of arabinoxylan (A/X) and average degree of polymerization (avDP) value of crude arabinoxylan during cloudy wheat beer brewing. The results show that the total contents of crude arabinoxylan, arabinose, xylose and galactose increased until the end of mashing and then dropped with the addition of spent grain sparging water. The crude arabinoxylan decreased during the saccharification, and then stabilized at ~10.00 mg/g. During fermentation and storage, the content of crude arabinoxylan did not change remarkably. The A/X remained at ~0.50 in the process of wort preparation and brewing and the avDP value of crude arabinoxylan decreased during saccharification and then stayed at ~3.00 in the fermentation and storage phases, which was lower because the contents of free arabinose, xylose and galactose were not subtracted from the total contents of the sugars. Therefore, wort preparation is shown the key step influencing the changes in crude arabinoxylan during cloudy wheat beer brewing. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Methodsmentioning

confidence: 99%

Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale

et al. 2017

J. Inst. Brew.

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“…), commonly used for pasta and bread making. Common wheat ( Triticum aestivum L.) was, and still is, used in northern Europe as a source of fermentable extract for beer production, and malting and brewing processes have been extensively studied by several researchers (Faltermaier, Waters, Becker, Arendt, & Gastl, ; Faltermaier, Zarnkow, Becker, Gastl, & Arendt, ; Wu, Du, Zhang, Ju, & Jin, ). However, few researchers have studied durum wheat malting and brewing processes (Mascia, Fadda, Dostálek, Olšovská, & Del Caro, ; Suhasini, Malleshi, & Hanchinal, ).…”

Section: Introductionmentioning

confidence: 99%

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

et al. 2018

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Background and objectives Effects of 45 and 70°C final malt drying temperature on a traditional Italian durum wheat (SM45, SM70) were evaluated for the malt quality parameters and the wort characteristics when employed in rate of 40% with commercial barley malt (BM), using a common wheat (CWM) as a control test. Findings Drying temperatures and wheat genotypes were major contributors to variability in malt quality parameters. SM45 and SM70 were characterized by reduced protein and starch degradation, lower solubility for beta‐glucans (BG), and high levels of water‐extractable arabinoxylans (WEAX) compared to CWM. Alpha‐ and beta‐amylases, endo‐β‐glucanases, and endo‐1,4‐β‐d‐xylanase activities detected on SM45 were higher than SM70 and CWM, likely due to the combined effects of the cultivar characteristics and the low temperatures used during the kilning phase. When SM4540% and SM7040% were used, the derived worts have had lower color, FAN levels, saccharification time, beta‐glucans (WBG), and viscosity than CWM40%. Conclusions Malting conditions and genotypes affect the malt quality attributes, mainly in terms of extractable compounds and enzyme activities. The use in mashing of 40% of durum wheat malt results in low viscosity and reduced availability of BG. Significance and novelty These first results indicate that durum wheat malt has good characteristics and can be suitable for brewing purposes.

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“…An infusion mashing method was employed. All of the beers were made according to previous studies with some modifications . Malts were milled and then mixed with water (water:grist ratio 3.5:1).…”

Section: Methodsmentioning

confidence: 99%

“…Beer foam was collected as reported previously . A bottle of beer was poured into a separating funnel at a constant speed along the edge of funnel (diameter = 20 cm) to generate foam.…”

Section: Methodsmentioning

confidence: 99%

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Differences in protein content and foaming properties of cloudy beers based on wheat malt content

Jin

2018

J. Inst. Brew.

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To investigate differences in protein content, all barley malt beer, wheat/barley malt beer and all wheat malt beer were brewed, and the protein during mashing, wort, fermentation and beer determined. It was shown that protein was mainly extracted during mashing and the protein rest phase, decreased in the early stages of fermentation and remained almost steady during wort boiling and cooling, in the middle and late stages of fermentation. By separating beer foam from beer, similar protein bands of 51.7, 40.0, 27.3, 14.8, 6.5 and < 6.5 kDa appeared in the three beers, defoamed beers and beer foams using the sodium dodecyl sulphate polyacrylamide gel electrophoresis. Quantitatively, protein bands of 6.5-14.8 and <6.5 kDa had the highest contents in the three beers. Unique bands at 34, 29.2, 23.0, 19.7 and 17.7 kDa were found in beer, defoamed beer and beer foam from wheat beer and all-wheat malt beer, respectively. Wheat beer foam showed the best foam stability and the protein in all barley malt beer showed the best migration to the foam. The beer foam properties were influenced by not only protein content but also protein characteristics and/or origin. It is suggested that the barley malt contributed the beer foam 'skeleton protein' while protein components from wheat malt kept the foam stable.Different upper-case letters indicate significant differences in the same index in the same fraction of the three beers (p < 0.05); different lower-case letters present significant differences in the same index in one beer (p < 0.05). All values are expressed as means ± standard deviations (n = 10).Protein and foaming properties of cloudy beers J. Inst. Brew. 2019; 125: 235-241

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Changes in protein molecular weight during cloudy wheat beer brewing

Cited by 18 publications

References 38 publications

Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale

Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

Differences in protein content and foaming properties of cloudy beers based on wheat malt content

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