A study on malt modification, used as a tool to reduce levels of beer hordeins

Taylor, Joshua P.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K.

doi:10.1002/jib.482

Cited by 4 publications

(3 citation statements)

References 22 publications

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“…It was also reported that beer produced from malt germinated for 7 days had 44% reduced hordeins than that germinated for 3 days. Therefore, a significant impact of malting conditions was found on beer hordeins (Taylor et al., 2018).…”

Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.

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Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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“…Beer production involves multiple steps where prolamins can be digested, degraded, or sequestered, including malting, mashing, filtering, fermenting, and stabilisation [30]. Remaining gluten concentrations are typically above CD regulatory thresholds [31], but can be decreased by using highly modified malt [32] or by using flocculating agents such as polyvinylpolypyrrolidone [30,33], silica gel, or tannins [34]. Alternatively, enzymes can be added [35] such as prolyl endopeptidases (PEPs) to digest proline-rich gluten proteins directly [36,37], or transglutaminase, which crosslinks dissolved proteins and facilitates their precipitation and removal [34,38].…”

Section: Introductionmentioning

confidence: 99%

Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content

Nye-Wood,

Byrne,

Stockwell

et al. 2023

Foods

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Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer. Gluten abundance is typically measured using ELISAs, which have come into question when testing fermented or hydrolysed foodstuffs such as beer. Mass spectrometry can be used to directly identify gluten peptides and reveal false negatives recorded by ELISA. In this survey of gluten in control and gluten-free beers, gluten protein fragments that contain known immunogenic epitopes were detected using liquid chromatography-mass spectrometry in multiple beers that claim to be gluten-free and have sufficiently low gluten content, as measured by ELISA, to qualify as being gluten-free in some jurisdictions. In fact, several purportedly gluten-free beers showed equivalent or higher hordein content than some of the untreated, control beers. The shortcomings of ELISAs for beer gluten testing are summarised, the mismatch between ELISA and mass spectrometry results are explored, and the suitability of existing regulations as they pertain to the gluten content in fermented foods in different jurisdictions are discussed.

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“…According to Huang et al (2016), the activity of LD is increased during germination, and during mashing, it continues to convert dextrins into linear maltosachharides . Mashing temperature and pH are known to affect the activity of LD. − …”

Section: Proteins In Barley Malt and Beermentioning

confidence: 99%

Application of Mass Spectrometry-Based Proteomics to Barley Research

Bahmani

O'Lone

Juhász

et al. 2021

J. Agric. Food Chem.

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Barley ( Hordeum vulgare ) is the fourth most cultivated crop in the world in terms of production volume, and it is also the most important raw material of the malting and brewing industries. Barley belongs to the grass (Poaceae) family and plays an important role in food security and food safety for both humans and livestock. With the global population set to reach 9.7 billion by 2050, but with less available and/or suitable land for agriculture, the use of biotechnology tools in breeding programs are of considerable importance in the quest to meet the growing food gap. Proteomics as a member of the “omics” technologies has become popular for the investigation of proteins in cereal crops and particularly barley and its related products such as malt and beer. This technology has been applied to study how proteins in barley respond to adverse environmental conditions including abiotic and/or biotic stresses, how they are impacted during food processing including malting and brewing, and the presence of proteins implicated in celiac disease. Moreover, proteomics can be used in the future to inform breeding programs that aim to enhance the nutritional value and broaden the application of this crop in new food and beverage products. Mass spectrometry analysis is a valuable tool that, along with genomics and transcriptomics, can inform plant breeding strategies that aim to produce superior barley varieties. In this review, recent studies employing both qualitative and quantitative mass spectrometry approaches are explored with a focus on their application in cultivation, manufacturing, processing, quality, and the safety of barley and its related products.

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A study on malt modification, used as a tool to reduce levels of beer hordeins

Cited by 4 publications

References 22 publications

Quality attributes for barley malt: “The backbone of beer”

Quality attributes for barley malt: “The backbone of beer”

Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content

Application of Mass Spectrometry-Based Proteomics to Barley Research

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