Identification and Characterisation of Beer Polypeptides Derived From Barley Hordeins

Sheehan, M. C.; Skerritt, J. H.

doi:10.1002/j.2050-0416.1997.tb00960.x

Cited by 46 publications

(26 citation statements)

References 25 publications

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“…It is important to note that colour is closely associated with proteins and peptides, especially those of higher molecular weight. This is an interesting finding as most haze formation is considered to be the result of oxidation of beer phenols (presumably free), followed by polymerisation and association with hydrophobic proteins 8,23,26 . In contrast, these results suggest that the phenol association with protein precede further oxidation of either the sulfhydryl groups or phenol-protein or peptide derivatives that lead to polymerisation and beer haze formation.…”

Section: )79087 %2( (-7'977-32mentioning

confidence: 97%

“…Hydrophobicity and molecular weight of these proteins have been identified as the two most important attributes of proteins and peptides involved in foam formation and retention as well as haze formation [7][8][9][21][22][23]26,27,29 . Hydrophobic polypeptides of lower molecular weight (5 to 30 × 10 3 ) were found to enhance foam formation and retention 8,23,26 . In contrast, colloidal instability and haze formation were associated with high molecular weight hydrophobic polypeptides 8,23 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

“…Hydrophobic polypeptides of lower molecular weight (5 to 30 × 10 3 ) were found to enhance foam formation and retention 8,23,26 . In contrast, colloidal instability and haze formation were associated with high molecular weight hydrophobic polypeptides 8,23 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

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The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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Barley and malt proteins, of infusion (IoB) and decoction (EBC) mashing worts as well as commercial wort and beer, obtained from the Castlemaine Perkins brewery, Brisbane, were gel filtered, with or without further treatments. A general, similar pattern of protein and peptide profiles emerged from barley malt and beer. This confirmed the widely assumed fact that beer proteins descend from barley, some transformed and others perhaps mostly unchanged by processing. In the gel-filtrate profiles, a maximum of 8 or 9 fractions were discerned. These fractions were collected and quantified for protein contents and amino acid compositions. The first four fractions contained the proteins and polypeptides of molecular weight higher than 14,000. Consequently, the remaining fractions contain the smaller peptides (<14,000), that were completely removed by dialysis. The effects of processing on proteins and peptides varied contingent upon the type of processing step considered and the pre-chromatographic treatment. Malting was the most effective process remarkably increasing the soluble protein contents, especially the smaller peptide fractions and the colour development. This is the first report, as far as we are aware of, on the gel filtration profiles of wort and beer low molecular weight peptides including those of barley wort. The importance of the smaller peptides in foam formation and retention cannot be overemphasised. The amino acid composition of the fractions revealed much more diversity than was observed in the comparison of the profiles. Proline content of fraction 1 resembled that of barley soluble proteins while fractions F2, F3 and F4 that of glutelin and only fraction 8 that of hordein. The latter, suggests that hordeins or, at least the peptide products rich in proline, are likely to be completely digested to amino acids, during malting.

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Section: )79087 %2( (-7'977-32mentioning

confidence: 97%

Section: -2863(9'8-32mentioning

confidence: 99%

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The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Osman¹,

Coverdale²,

Onley-Watson³

et al. 2003

Journal of the Institute of Brewing

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“…Kauffman et al (1994), using monoclonal antibodies, identified the presence of D and B hordein components in lager foam, whereas C hordein components could not be detected. ELISAs have also been used to identify polypeptides derived from B, C, and D hordein in beer and beer foam (Sheehan and Skerritt 1997). Although large proline-rich polypeptides influence chill haze formation (Asano et al 1982), smaller hydrophobic polypeptides have positive effects on foam formation.…”

Section: Hordeins Malting and Brewing Qualitymentioning

confidence: 99%

Molecular basis of barley quality

Fox¹,

Panozzo²,

Li³

et al. 2003

Aust. J. Agric. Res.

164

163

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Abstract. The quality of barley for the range of end uses from animal feed to brewing is determined by many genes, making the breeding of new barley varieties difficult. Understanding of the molecular basis of barley quality has been advanced by biochemical studies. More recently, molecular genetic tools are allowing the analysis of the biochemical factors contributing to grain quality. Many genetic loci influencing key quality attributes have been identified by gene mapping. Limited success has been reported in using this information to select for quantitative trait loci for these quality traits in plant breeding. Genomic techniques allowing more detailed analysis of variations in the barley genome in relation to quality promise to extend significantly the value of molecular genetic approaches to barley quality improvement. Definition of the genetic basis of malting quality requires the identification of the genes involved in germination and endosperm modification. Feed quality remains difficult to define. Recent advances are likely to accelerate the rate of discovery, providing new options for analysis of barley quality.

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“…For example the Finnish Coeliac Society cannot recommend beer for coeliacs. Studies have shown that barley prolamins, or hordeins, decrease in amount during brewing 6,12 . Wheat beers contain wheat prolamins, gliadins, or prolamin peptides as degradation products of wheat.…”

Section: Introductionmentioning

confidence: 99%

Determination of Prolamins in Beers by ELISA and SDS-PAGE

Kanerva¹,

Sontag‐Strohm²,

Lehtonen³

2005

Journal of the Institute of Brewing

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J. Inst. Brew. 111(1), 61-64, 2005Coeliac disease is triggered by exposure to the prolamin protein fraction of wheat, barley, or rye. The prolamin content of five lager beers and one wheat beer were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting and seven lager beers and three wheat beers were analyzed by enzyme-linked immunosorbent assay (ELISA). Most of the lager beers were made from barley and some had varying amounts of rice or corn as adjuncts. One of the beers was "gluten-free", having been produced from corn and buckwheat without barley. The lager beer samples were gel-filtered before ELISA or SDS-PAGE analysis. Prolamin proteins were found in all but one beer which was made of corn, rice and barley and which was not the "gluten-free" beer. ELISA analysis was done using a commercially available gluten assay kit. For lager beers, a barley prolamin standard for ELISA was propanolextracted from barley malt instead of using the prolamin standard of the gluten assay kit. As expected, the wheat beers contained much higher amounts of prolamins than the lager beers. The samples were studied by SDS-PAGE to identify different prolamin fractions. Proteins having a relative molecular mass in the range of 8000-17,000 and 38,000 and above were detected in immunoblotting by the prolamin sensitive antibody in the lager beers.

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Identification and Characterisation of Beer Polypeptides Derived From Barley Hordeins

Cited by 46 publications

References 25 publications

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

The Gel Filtration Chromatographic-Profiles of Proteins and Peptides of Wort and Beer: Effects of Processing - Malting, Mashing, Kettle Boiling, Fermentation and Filtering

Molecular basis of barley quality

Determination of Prolamins in Beers by ELISA and SDS-PAGE

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