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.