Hydrophobic Beer Proteins and Their Function in Beer Foam

Yokoi, Shigehisa; Yamashita, K.; Kunitake, Naoyuki; Koshino, Shohei

doi:10.1094/asbcj-52-0123

Cited by 16 publications

(16 citation statements)

References 8 publications

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“…protein is present in these fractions, it must be the result of recombination of smaller proteins and/or peptides by sulfhydryl bonding, as referred to earlier, or by hydrophobic interactions. The electrophoretic picture presented here is very similar to those reported earlier by other researchers using similar conditions 9,14,15,29 . There is full agreement that beer proteins are mostly constituted by peptides of less than 20 × 10 3 mol.…”

Section: )79087 %2( (-7'977-32supporting

confidence: 90%

“…Researchers' attention has been focussed on beer proteins, especially those involved in foam retention and colloidal stability. Hydrophobicity and molecular weight of these proteins have been identified as the two most important attributes of proteins and peptides involved in foam formation and retention as well as haze formation [7][8][9][21][22][23]26,27,29 . Hydrophobic polypeptides of lower molecular weight (5 to 30 × 10 3 ) were found to enhance foam formation and retention 8,23,26 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

“…Among the latter group, there are some important proteins, especially for foam formation and retention, such as the lipid transferring protein 6 (LTP1) with molecular weight of about 9,000 Da. It is pertinent to note that other researchers also reported the separation of beer proteins into only four or five fractions using hydrophobic interaction chromatography 9,14,15,26,29 . This means that the hydrophobic techniques exclude the hydrophilic peptides leaving a gap in the comprehensive knowledge and understanding of the role of proteins and peptides in wort and beer.…”

Section: )79087 %2( (-7'977-32mentioning

confidence: 99%

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The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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Barley and malt proteins, of infusion (IoB) and decoction (EBC) mashing worts as well as commercial wort and beer, obtained from the Castlemaine Perkins brewery, Brisbane, were gel filtered, with or without further treatments. A general, similar pattern of protein and peptide profiles emerged from barley malt and beer. This confirmed the widely assumed fact that beer proteins descend from barley, some transformed and others perhaps mostly unchanged by processing. In the gel-filtrate profiles, a maximum of 8 or 9 fractions were discerned. These fractions were collected and quantified for protein contents and amino acid compositions. The first four fractions contained the proteins and polypeptides of molecular weight higher than 14,000. Consequently, the remaining fractions contain the smaller peptides (<14,000), that were completely removed by dialysis. The effects of processing on proteins and peptides varied contingent upon the type of processing step considered and the pre-chromatographic treatment. Malting was the most effective process remarkably increasing the soluble protein contents, especially the smaller peptide fractions and the colour development. This is the first report, as far as we are aware of, on the gel filtration profiles of wort and beer low molecular weight peptides including those of barley wort. The importance of the smaller peptides in foam formation and retention cannot be overemphasised. The amino acid composition of the fractions revealed much more diversity than was observed in the comparison of the profiles. Proline content of fraction 1 resembled that of barley soluble proteins while fractions F2, F3 and F4 that of glutelin and only fraction 8 that of hordein. The latter, suggests that hordeins or, at least the peptide products rich in proline, are likely to be completely digested to amino acids, during malting.

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Section: )79087 %2( (-7'977-32supporting

confidence: 90%

Section: -2863(9'8-32mentioning

confidence: 99%

Section: )79087 %2( (-7'977-32mentioning

confidence: 99%

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The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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“…Zagadnienie związane z rodzajem polipeptydów, które w największym stopniu wpływają na stabilność piany, jest do tej pory tematem spornym [11]. Niektórzy uważają [23], że najważniejszą rolę odgrywają polipeptydy hydrofobowe. Według innych autorów zasadniczą rolę pełnią związki azotowe (białko Z czy LTP1) [8].…”

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Rheological Properties of Liquid Surface Layer in Selected Commercial Beers

Broniarz-Press

Różański

Różańska

et al. 2014

zntj

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WŁAŚCIWOŚCI REOLOGICZNE WARSTWY POWIERZCHNIOWEJ CIECZY WYBRANYCH PIW KOMERCYJNYCHS t r e s z c z e n i e W pracy przedstawiono wyniki badań reologicznych warstw powierzchniowych piw: Dębowe Mocne, Tyskie Gronie, Żywiec oraz Warka Strong w przepływie oscylacyjnym. Uzyskane zależności międzyfazo-wego modułu zachowawczego G s ' i międzyfazowego modułu stratności G s " w funkcji czasu miały przebieg charakterystyczny dla rozcieńczonych wodnych roztworów białek. We wszystkich użytych w badaniach piwach wartości obu modułów wzrastały, a po pewnym charakterystycznym dla danego rodzaju piwa czasie dochodziło do ich przecięcia na wykresie. Wyniki pomiarów oscylacyjnych świadczą o tym, że w warstwach powierzchniowych piw dochodziło do uformowania się struktury sieciowej. Bardzo długi czas formowania się tej struktury jest dowodem, że w jej tworzeniu ważną rolę odgrywały zawarte w piwach białka. Zaobserwowano także, że najbardziej stabilna piana występowała na powierzchni piwa Żywiec. Zmierzone wartości międzyfazowych modułów G s ' i G s " tego piwa były najwyższe. Wyniki te wskazują, że istnieje związek między właściwościami reologicznymi warstwy powierzchniowej piwa a stabilnością piany.Słowa kluczowe: piwo, właściwości reologiczne, powierzchnia międzyfazowa, warstwa powierzchniowa, piana WprowadzenieWśród cech sensorycznych piwa bardzo ważne znaczenie dla konsumentów ma, poza smakiem i zapachem, również wygląd. Cechę tę kształtują przede wszystkim trwałość i stabilność piany na powierzchni napoju, związane w pewnym stopniu z wła-ściwościami reologicznymi cieczy, z której zbudowane zostały ścianki pęcherzyków. Wzrost lepkości błonek spowalnia proces opadania piany.

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“…Os compostos azotados existentes na cerveja, resultantes da degradação das proteínas que ocorre durante as fases de maltagem e produção, são vulgarmente designados por polipeptídeos, restringindo-se o termo proteína para as moléculas que permanecem intactas. Deste modo, muitos investigadores identificaram propriedades dos polipeptídeos e proteínas que têm impacto na formação e na estabilidade da espuma da cerveja [6][7][8][9] . Estes compostos apresentam diferentes pesos moleculares e hidrofobicidade.…”

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Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

Silva¹,

Ferreira²,

Teixeira³

2006

Quím. Nova

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Recebido em 18/7/05; aceito em 11/11/05; publicado na web em 6/7/06 POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY. A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied.Keywords: beer; polypeptides and proteins; analytical methods. INTRODUÇÃOUma das primeiras características utilizadas na avaliação de uma cerveja é a qualidade da sua espuma. Pela sua capacidade de influenciar a decisão de compra dos consumidores é um factor muito importante para a indústria cervejeira.A forma como uma cerveja é dispensada tem grande influência na formação de espuma. A manutenção da espuma formada, no entanto, depende essencialmente da presença de agentes promotores de espuma e da ausência de agentes com efeito nefasto para a mesma 1 . As proteínas originárias da cevada são o principal constituinte da cerveja capaz de estabilizar a sua espuma 1 . Os seus níveis na cerveja são uma indicação da qualidade da espuma 2 e dependem do tipo de cevada utilizado 3 , da região e do país onde esta foi produzida 4 . A cerveja tem uma concentração peptídica de aproximadamente 500 mg/L. Enquanto que alguns dos polipeptídeos e proteínas, de massas moleculares compreendidas entre 10 e 40 kDa, não apresentam qualquer função na cerveja (excepto na contribuição nutricional e no "flavour"), outras são responsáveis pela formação de turvação coloidal e ainda outras (cerca de 25%) intervêm no processo de estabilização da espuma 5 . Os compostos azotados existentes na cerveja, resultantes da degradação das proteínas que ocorre durante as fases de maltagem e produção, são vulgarmente designados por polipeptídeos, restringindo-se o termo proteína para as moléculas que permanecem intactas. Deste modo, muitos investigadores identificaram propriedades dos polipeptídeos e proteínas que têm impacto na formação e na estabilidade da espuma da cerveja [6][7][8][9] . Estes compostos apresentam diferentes pesos moleculares e hidrofobicidade. É geralmente aceite que quanto maior for a hidrofobicidade, maior é a estabilidade que conferem à espuma 1,10,11 . No entanto, as propriedades destas moléculas que desempenham um papel importante na espuma da cerveja e as interacções que elas estabelecem com outros compostos, especialmente iso-α-ácidos derivados do lúpulo, são ainda assuntos controversos [11][12][13][14] . Vários métodos an...

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Hydrophobic Beer Proteins and Their Function in Beer Foam

Cited by 16 publications

References 8 publications

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Rheological Properties of Liquid Surface Layer in Selected Commercial Beers

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

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