Construction of a novel beer proteome map and its use in beer quality control

Iimure, Takashi; Nankaku, Nami; Hirota, Naoko; Tiansu, Zhou; Hoki, Takehiro; Makoto, Kobayashi; Hayashi, Katsuhiro; Ito, Kazutoshi; Sato, Kazuhiro

doi:10.1016/j.foodchem.2009.05.022

Cited by 65 publications

(92 citation statements)

References 33 publications

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“…Further proteomics study by Hao et al 67 confirmed the prevalent presence of PRs in beer and beer foam. The most comprehensive beer proteome map until now, recently constructed by Iimure et al 79 , contains 85 identified spots belonging to 12 protein species, among them 8 from barley grain (Table I).…”

Section: Identificationmentioning

confidence: 99%

“…However, investigation of its role in beer quality, as well as its modification during the brewing process, is still an active research area. Current investigations are focused on the implications that structural modifications of protein Z might have on beer quality 79 . Serpins were not originally classified as PRs.…”

Section: Serpin (Protein Z)mentioning

confidence: 99%

“…Proteolytic cleavage in the reactive site loop converts protein Z to a heat and protease stable form that can survive the brewing process. Multiple spots of protein Z have been observed on malt and beer 2D gels 67,78,79,130 . Protein Z contains 20 lysines per molecule; glycation occurs during the malting and brewing process and 16% of the lysine content has been found glycated upon brewing 70 .…”

Section: Serpin (Protein Z)mentioning

confidence: 99%

“…Beer proteins from malting barley and the bitter substances from hops are essential for beer foam formation and stabilization, while lipids are detrimental 37 . Foam stability has been controlled by different foam promoting proteins from barley, as well as foam destabilizing ones from yeast 78,79 . Interactions of numerous foam influencing components are complex and the contribution of individual foam active proteins can be only evaluated in the context of the whole beer system.…”

Section: Foam Formation and Stabilizationmentioning

confidence: 99%

“…Modifications such as glycation and phosphorylation have been assumed. The foam stability of different beer samples from different barley cultivars depended on their BDAI-1 level 79 . The spot intensities of beer BDAI-1 were invisible in the beers with lower foam stability and vice versa.…”

Section: Foam Formation and Stabilizationmentioning

confidence: 99%

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A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

Journal of the Institute of Brewing

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Pathogenesis-related proteins (PRs) are involved in the protection of dormant and germinating cereal seeds against pathogenic microorganisms and pests. Moreover, barley grain PRs have considerable technological importance in the brewing of beer. The compact structure of PRs allows them to survive the hostile conditions of the extracellular compartments, where they are usually localized, and enables the endurance of certain classes of PRs during the harsh conditions of the technological steps of beer production. Beer proteome maps reveal a dominant presence of PRs and facilitate association between particular proteins and specific beer quality traits. Current knowledge on the influence of PRs on the various aspects of beer quality has been summarized in this review.

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Section: Identificationmentioning

confidence: 99%

Section: Serpin (Protein Z)mentioning

confidence: 99%

Section: Serpin (Protein Z)mentioning

confidence: 99%

Section: Foam Formation and Stabilizationmentioning

confidence: 99%

Section: Foam Formation and Stabilizationmentioning

confidence: 99%

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A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

Journal of the Institute of Brewing

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Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

2014

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The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS-PAGE, in combination with matrix-assisted laser desorption ionization-mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins.

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Multivariate analysis for feasibility of Korean six-row barleys for beer brewing

Kim

Choi

et al. 2014

J. Inst. Brew.

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The feasibility of using six‐row barley, which is produced more often than two‐row barley (malting barley) in Korea, for beer brewing was studied. Beer was brewed from one variety of two‐row barley (Jinyang, malting barley) and four varieties of six‐row barley (Jasujungchal and Hinchalssal which are unhulled; Dahyang and Samgwangchal which are hulled). Using principal component analysis of the material properties in malting, mashing and fermentation, and the sensory properties of beer, the barley was categorized into three groups: group 1 (Jinyang and Dahyang), group 2 (Samgwangchal and Hinchalssal) and group 3 (Jasujungchal). Group 1 was distinctive for extract (dry basis), Brix and carbonation; group 2 was characterized by alcohol, foam stability and sour odour; and group 3 was characterized by malt protein and sour taste. The brewing qualities of group 1 were superior to those of the other groups. Among the Korean six‐row barley varieties, Dahyang was found to be the most suitable for beer production. Copyright © 2014 The Institute of Brewing & Distilling

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Construction of a novel beer proteome map and its use in beer quality control

Cited by 65 publications

References 33 publications

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

Multivariate analysis for feasibility of Korean six-row barleys for beer brewing

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