Protein changes during malting and brewing with focus on haze and foam formation: a review

Steiner, Elisabeth; Gastl, Martina; Becker, Thomas

doi:10.1007/s00217-010-1412-6

Cited by 116 publications

(117 citation statements)

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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%

“…Two major beer proteins, protein Z and LTP, played a crucial role in foam formation and quality (24,25). Foam-positive proteins could be divided into HMW proteins (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50) and LMW proteins (5-15 kDa), which primarily originate from malt but in a small amount could also originate from yeast (21).…”

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%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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“…In details, proteins or proteinaceous materials (beer contains~500 mg/L, [29] Fig. 2A) absorb light in the 'far-UV' range (180-230 nm) due to light absorption associated with the peptides groups of the protein main chain.…”

Section: Uv-vis Absorption Spectra Of Beer Samplesmentioning

confidence: 99%

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

Oliveira

Filho

Rocha

et al. 2017

International Journal of Food Properties

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This work aimed to determinate eight beer properties using UV-Vis spectra in combination with principal component regression (PCR) or artificial neural network (ANN) models. A statistical experimental design was performed to generate the calibration data. First, principal component analysis (PCA) was applied to the original spectral data, and the scores in significant PCs were utilized to calibrate both models. PCR showed poor correlation for beer parameters (R 2 < 0.61). The ANNs showed satisfactory correlations (R 2 = 0.74-0.92) and low relative error considering a variable range (E r < 9%) for most of the beer-quality attributes, but vicinal diketones (R 2 = 0.56, E r = 16.69%). Once implemented, this method would be fast and low cost. ARTICLE HISTORY

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“…Other common examples of processes controlled by pH include protein/RNA stability and folding, (Stigter and Dill 1990;Garcia-Moreno 1995;Harano and Kinoshita 2006;Tang et al 2007;Thaplyal and Bevilacqua 2014) regulation through conformational switches, (Lizatović et al 2016) amyloid formation, (Enciso et al 2013) proteinpolyelectrolyte association, (Barroso da Silva and Jönsson 2009;Stoll 2014) protein-nanoparticle interactions (Chen et al 2011;Barroso da Silva et al 2014) protein-protein complexation (Sheinerman et al 2000;Lund and Jönsson 2013;Delboni and Barroso da Silva 2016) and protein-RNA interactions (Ye et al 2003;Koukiekolo et al 2007; Barroso da Silva et al 2017c). All these biomolecular systems are of importance too in many technological systems in food, brewing, pharma, bioseparations, and biomaterials in general (Chen et al 2011;Steiner et al 2011;Egan et al 2014; Barroso da Wagoner et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…It is not a surprise that various studies were carried out at Carlsberg Laboratory's Chemical Department: brewing requires to control the pH of the mash to optimize the effectiveness of the mash enzymes of the product stability and the yeast flocculation. It is also necessary to control the pH to prevent excessive tannin extraction (Lewis and Bamforth 2006;Steiner et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Development of constant-pH simulation methods in implicit solvent and applications in biomolecular systems

daSilva

Dias

2017

Biophys Rev

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pH is a critical parameter for biological and technological systems directly related with electrical charges. It can give rise to peculiar electrostatic phenomena, which also makes them more challenging. Due to the quantum nature of the process, involving the forming and breaking of chemical bonds, quantum methods should ideally by employed. Nevertheless, due to the very large number of ionizable sites, different macromolecular conformations, salt conditions, and all other charged species, the CPU time cost simply becomes prohibitive for computer simulations, making this a quite complex problem. Simplified methods based on Monte Carlo sampling have been devised and will be reviewed here, highlighting the updated state-ofthe-art of this field, advantages, and limitations of different theoretical protocols for biomolecular systems (proteins and nucleic acids). Following a historical perspective, the discussion will be associated with the applications to protein interactions with other proteins, polyelectrolytes, and nanoparticles.

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Protein changes during malting and brewing with focus on haze and foam formation: a review

Cited by 116 publications

References 116 publications

Changes in protein molecular weight during cloudy wheat beer brewing

Changes in protein molecular weight during cloudy wheat beer brewing

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

Development of constant-pH simulation methods in implicit solvent and applications in biomolecular systems

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