Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome

Kerr, Edward D.; Caboche, Christopher H.; Schulz, Benjamin L.

doi:10.1074/mcp.ra119.001526

Cited by 35 publications

(90 citation statements)

References 39 publications

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“…Protein content has been and will remain the first and key trait in any malting barley quality [24][25][26][27]. However, the content of protein is a summation of hundreds of individual proteins and other nitrogenous compounds in barley (and all other grains used in brewing).…”

Section: Proteinmentioning

confidence: 99%

“…The second important group of compounds solubilized during mashing are proteins. As mentioned above, there are hundreds of individual proteins and peptides that survive the kilning process of malting and further heating steps of mashing and boiling during brewing [26,27]. The amount of total protein solubilized during mashing is called soluble protein.…”

Section: Mashingmentioning

confidence: 99%

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The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

Fox

2020

Applied Sciences

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Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current methods of analysis rely mostly on the content of only several important processing parameters such as gravity, bitterness, or alcohol. Near infrared and mid infrared spectroscopy offer opportunities to predict dozens to hundreds of compounds simultaneously at different stages of the brewing process. Importantly, this is an opportunity to move deeper into quality through measuring wort and beer composition, rather than just content. This includes measuring individual sugars and amino acids prior to fermentation, rather than total °Plato or free amino acids content. Portable devices and in-line probes, coupled with more complex algorithms can provide real time measurements, allowing brewers more control of the process, resulting in more consistent quality, reduced production costs and greater confidence for the future.

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Section: Proteinmentioning

confidence: 99%

Section: Mashingmentioning

confidence: 99%

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

Fox

2020

Applied Sciences

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“…Proteolysis of barley seed storage proteins releases FAN for yeast to consume during fermentation and has also been shown to be a key driver of protein stability during mashing 1,11 .…”

Section: Proteolytically Cleaved Forms Of Peptides Show Similar Profimentioning

confidence: 99%

“…Beer brewing is one of the oldest known biotechnologies and has heavily influenced society and science. The ancient science of beer brewing is rapidly developing, with modern analytical techniques allowing deeper understanding of fundamental aspects of its integrated bioprocesses [1][2][3][4][5][6][7][8][9][10] . The brewing process begins with harvested barley seeds being malted through a process which involves controlled, partial germination followed by kilning 11,12 .…”

Section: Introductionmentioning

confidence: 99%

“…Extracted starch and proteins are then broken down by enzymes into small fermentable sugars and FAN, respectively 11 . Proteomics has been used to identify and monitor changes in the abundance of these enzymes and other proteins during the mash and boil and into the final beer product 1,[4][5][6][7][8][9][10] . These studies found that while some proteins were heat-stable and could survive being boiled, other proteins were only active and stable at low temperatures, while many proteins were covalently modified by a variety of processes during brewing 1,[4][5][6][7][8][9][10]14 .…”

Section: Introductionmentioning

confidence: 99%

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Benchtop micro-mashing: high-throughput, robust, experimental beer brewing

Kerr

Caboche

Josh

et al. 2020

Preprint

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Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.

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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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Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome

Abstract: Highlights • SWATH-MS profiles protein abundance and modification during mashing in beer brewing. • Proteolysis due to barley proteases leads to extreme proteoform diversity. • Sequence-specific proteolytic clipping of proteins controls their stability.

Cited by 35 publications

References 39 publications

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

Benchtop micro-mashing: high-throughput, robust, experimental beer brewing

Proteomics and glycoproteomics of beer and wine

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