Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties

Silva, Filipe; Nogueira, Luciana C.; Gonçalves, Cristiana; Ferreira, A. A.; Ferreira, Isabel; Teixeira, Natércia

doi:10.1016/j.foodchem.2007.06.047

Cited by 43 publications

(41 citation statements)

References 36 publications

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“…There are three major groups of protein in barleybrewed beer. The first consists of a group of proline-rich fragments originating from hordein (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32) that are involved in haze formation (14)(15)(16). The second is lipid transfer protein 1 (LTP1; 9.7 kDa in pure form), involved in foam stability (17)(18)(19).…”

Section: Introductionmentioning

confidence: 99%

“…In the process of brewing, proteins in malt experience a series of changes, such as enzymatic degradation, glycation, carbonylation, acylation and thermal precipitation (26)(27)(28). Recently, many surveys on protein components in wort and beer have been developed (21,26,29,30).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, many surveys on protein components in wort and beer have been developed (21,26,29,30). Silva and coworkers (27) considered that most of the proteins presented in wort were also detectable in the final beers. It was found that most of the malt hordeins disappeared during the brewing process, except for B, γ3 hordein (31).…”

Section: Introductionmentioning

confidence: 99%

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Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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To investigate the changes in protein in cloudy wheat beer (CWB) brewing, the molecular weight (M w ) of protein components in wort, fermenting wort, beer and beer foam were analysed by high-performance size-exclusion chromatography. It was found that the M w of protein during brewing was mainly distributed between 100 and 0 kDa. From mash to the final beer, the most abundant protein component was the 7.6-2.1 kDa fraction, which occupied more than 40% of the total protein.The extraction of soluble protein from malts into wort mainly focused on the protein rest process, where the 100.0-32.1 and 7.6-2.1 kDa fractions increased significantly. In addition, the 100.0-13.2 kDa fraction was the predominant thermolabile protein that decreased during lautering and boiling. The dominant protein constituting the fine coagulum, the 100.0-13.2 kDa fraction, also decreased during fermentation and maturation. The CWB, defoamed CWB and CWB foam had similar protein M w distributions, while the CWB foam concentrated much more protein and the 7.6-2.1 kDa fraction was the major protein in the CWB foam.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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“…A variety of procedures has been developed for beer protein analysis 1 . Electrophoretic and HPLC methods are extensively used in malt, wort and beer protein investigations 21,143,150 . Protein changes during malting, investigated by capillary electrophoresis, include a decrease of storage proteins, belonging to the prolamin and glutelin fractions, and an increase in some metabolically active proteins, belonging to the albumins and glutelins 90 .…”

Section: Beer Pathogenesis-related Proteins (Prs)mentioning

confidence: 99%

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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“…O processo de maltagem, consiste na produção e ativação das enzimas (Silva et al, 2008). As enzimas, por sua vez, atuarão no processo de maceração, que consiste na conversão do amido em açúcares.…”

Section: Introductionunclassified

Avaliação Da Relação Da Temperatura De Mosturação Na Formação De Diferentes Tipos De Açúcares No Mosto Cervejeiro

Toss¹,

Cristofoli²

2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -A cerveja é uma das bebidas mais consumidas do mundo, sendo sua qualidade dependente das etapas de produção como a mosturação, onde resultam as transformações do amido em açúcares, pela ação de enzimas. Desta forma, foram realizados estudos relacionando a temperatura da mosturação, com a formação dos diferentes açúcares no mosto. Malte do tipo pilsen foi utilizado para a mosturação em 4 diferentes temperaturas, 62, 64, 66 e 68°C. Transcorridos 90 min de mosturação, as amostras foram analisadas pela cromatografia líquida de alta eficiência (CLAE). Os resultados experimentais mostraram que a temperatura de mosturação influenciou na formação dos açúcares do mosto. Nas temperaturas mais baixas analisadas, a mosturação tende a produzir açúcares de cadeia curta como glicose, frutose e maltose, evidenciando a ação das enzimas do tipo β-amilase. Já nas temperaturas mais elevadas, com a ação da enzima α-amilase, prioriza-se a formação dos açúcares de cadeia mais longa como as dextrinas. INTRODUÇÃOA cerveja é, sem dúvida, a bebida alcoólica mais difundida no mundo e seu sucesso está relacionado, entre outros fatores, a sua aptidão para a produção em larga escala (Grassi et al., 2014a). Além de outros componentes a cerveja tem em sua composição 3,3 a 3,4% de carboidratos, sendo a maioria dextrinas (75-80%), seguido dos monossacarídeos e oligossacarídeos (20-30%) e, ainda, 5-8% de pentosanas (Arfelli e Sartini, 2014). Estes carboidratos são resultado da inatividade das leveduras de fermentação sobre açúcares de cadeias longas, como as dextrinas, que podem estar presentes no mosto fermentativo em até 20% do total de açúcares. Como as dextrinas são açúcares não-fermentáveis, forma-se, então, o açúcar residual encontrado na cerveja (Grassi et al., 2014b). Dependendo do estilo de cerveja que se deseja produzir deve-se obter um mosto fermentativo com maior ou menor teor de dextrinas. A temperatura atuadiretamente na concentração destes açúcares, agindo na atividade enzimática, sendo assim, um controle na programação da temperatura de mosturação é crucial sobre a qualidade da bebida, além de assegurar a atividade enzimática do meio (Gebremariam et al., 2013).Como citado, a temperatura de mosturação é fator importante para a determinação do tipo de cerveja que se deseja produzir. Na mosturação observa-se a ação de enzimas que têm a capacidade de Área temática: Engenharia e Tecnologia de Alimentos 1

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Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties

Cited by 43 publications

References 36 publications

Changes in protein molecular weight during cloudy wheat beer brewing

Changes in protein molecular weight during cloudy wheat beer brewing

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

Avaliação Da Relação Da Temperatura De Mosturação Na Formação De Diferentes Tipos De Açúcares No Mosto Cervejeiro

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