Proteome analysis of the wort boiling process

Iimure, Takashi; Nankaku, Nami; Makoto, Kobayashi; Yamada, Shinji; Sato, Kazuhiro

doi:10.1016/j.foodres.2011.10.033

Cited by 42 publications

(36 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…SDS-PAGE analysis of both wort and beer samples was performed to investigate the protein composition. The sweet wort and boiled wort clearly showed a more diverse protein composition compared with hopped/boiled wort and beer in agreement with previous studies (33), where it has been found that many of the trypsin/α-amylase inhibitors present in sweet wort were lost during wort boiling. The loss of a number of proteins during boiling, found by SDS-PAGE analysis correlates with the protein content observed in the current study (Table 1).…”

Section: Thiols Fe and Cu Levels And Protein Contentsupporting

confidence: 91%

Storage stability of pasteurized non-filtered beer

et al. 2013

View full text Add to dashboard Cite

The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.

show abstract

Section: Thiols Fe and Cu Levels And Protein Contentsupporting

confidence: 91%

Storage stability of pasteurized non-filtered beer

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Approximately 16% of the lysine residues of protein Z are hypothesized to be modified during the brewing process (Hejgaard & Kaersgaard, 1983) and the modified protein Z promotes the stability of the foam (Bobalova & Chmelik, 2007). A fraction of protein Z precipitates upon binding small-sized fragments from sweet wort during the boiling process (Iimure, Nankaku, Kihara, Yamada, & Sato, 2012). In contrast to the above research, other studies have indicated that protein Z plays no major role in beer foam stability.…”

Section: Introductionmentioning

confidence: 88%

Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

Han

Wang

et al. 2015

Food Chemistry

View full text Add to dashboard Cite

In beer brewing, protein Z is hypothesized to stabilize beer foam. However, few investigations have revealed the relationship between conformational alterations to protein Z during the brewing process and beer foam. In this report, protein Z from sweet wort was isolated during mashing and boiling processes. Circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) were used to monitor the structural characteristics of protein Z. The results showed that the α-helix and β-sheet content decreased, whereas the content of β-turn and random coil increased. The complex environment rich in polysaccharides may facilitate conformational alterations and modifications to protein Z. Additionally, the formation of extended structural features to protein Z provides access to reactive amino acid side chains that can undergo modifications and the exposure of hydrophobic core regions of the protein. Analyzing structural transformations should provide a deeper understanding of the mechanism of protein Z on maintaining beer foam.

show abstract

“…CC-BY 4.0 International license not certified by peer review) is the author/funder. It is made available under a These previous proteomic analyses, along with proteome studies on beer brewing, largely relied on 2D SDS-PAGE technologies [16][17][18], with only a select number using shotgun proteomics [19,20]. Several proteomics studies have identified barley proteins throughout the brewing process and in the finished beer [20][21][22][23], highlighting that barley proteins are important contributors to the process of beer production, and suggesting that variability in the barley seed proteome will impact beer production process efficiency and quality.…”

Section: Introductionmentioning

confidence: 99%

The intrinsic and regulated proteomes of barley seeds in response to fungal infection

Kerr

Phung

Caboche

et al. 2019

Analytical Biochemistry

View full text Add to dashboard Cite

Barley is an important cereal grain used for beer brewing, animal feed, and human food consumption. Fungal disease can impact barley production, as it causes substantial yield loss and lowers seed quality. We used sequential window acquisition of all theoretical ions mass spectrometry (SWATH-MS) to measure and quantify the relative abundance of proteins within seeds of different barley varieties under various fungal pathogen burdens (ProteomeXchange

show abstract

Proteome analysis of the wort boiling process

Cited by 42 publications

References 34 publications

Storage stability of pasteurized non-filtered beer

Storage stability of pasteurized non-filtered beer

Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

The intrinsic and regulated proteomes of barley seeds in response to fungal infection

Contact Info

Product

Resources

About