Molecular brewing: Molecular structural effects involved in barley malting and mashing

Yu, Wenwen; Tao, Keyu; Gidley, Michael J.; Fox, Glen; Gilbert, Robert G.

doi:10.1016/j.carbpol.2018.11.018

Cited by 45 publications

(22 citation statements)

References 37 publications

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“…In particular, the striking loss of late embryogenesis proteins (LEA) in germinating seeds compared to seeds before imbibition (Fig. 2B and 5C) is likely linked to the importance of these proteins in desiccation tolerance [12–16,46,47]. Dehydrins, a subgroup of LEA proteins [48,49], also showed a dramatic decrease in abundance post-imbibition (Fig.…”

Section: Discussionmentioning

confidence: 99%

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Osama

Kerr

Phung

et al. 2020

Preprint

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Germination is a critical process in the reproduction and propagation of flowering plants, and is also the key stage of industrial grain malting. Germination commences when seeds are steeped in water, followed by degradation of the endosperm cell walls, enzymatic digestion of starch and proteins to provide nutrients for the growing plant, and emergence of the radicle from the seed. Dormancy is a state where seeds fail to germinate upon steeping, but which prevents inappropriate premature germination of the seeds before harvest from the field. This can result in inefficiencies in industrial malting. We used DIA/SWATH-MS proteomics to measure changes in the barley seed proteome throughout germination. We found a large number of proteins involved in desiccation tolerance and germination inhibition rapidly decreased in abundance after imbibition. This was followed by a decrease in proteins involved in lipid, protein and nutrient reservoir storage, consistent with induction and activation of systems for nutrient mobilisation to provide nutrients to the growing embryo.Dormant seeds that failed to germinate showed substantial biochemical activity distinct from that of seeds undergoing germination, with differences in sulfur metabolic enzymes, endogenous alpha-amylase/trypsin inhibitors, and histone proteins. We validated our findings with analysis of germinating barley seeds from two commercial malting facilities, demonstrating that key features of the dynamic proteome of germinating barley seeds were conserved between laboratory and industrial scales. The results provide a more detailed understanding of the changes in the barley proteome during germination and give possible target proteins for testing or breeding to enhance germination or control dormancy.

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Section: Discussionmentioning

confidence: 99%

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Osama

Kerr

Phung

et al. 2020

Preprint

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“…During grain filling and maturation there is an accumulation of storage proteins, lipids, and polysaccharides in the endosperm [10], followed by proteins that provide desiccation tolerance [11]. Key in desiccation tolerance are late embryogenesis (LEA) proteins including dehydrins, which accumulate in mature seeds before desiccation and are a hallmark of seed maturation [12][13][14][15][16]. LEA proteins are involved in controlling water loss, protecting cells during drying, and stabilising proteins in low water conditions [17,18].…”

Section: Introductionmentioning

confidence: 99%

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Osama

Kerr

Yousif

et al. 2021

Journal of Proteomics

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Germination is a critical process in the reproduction and propagation of flowering plants, and is also the key stage of industrial grain malting. Germination commences when seeds are steeped in water, followed by degradation of the endosperm cell walls, enzymatic digestion of starch and proteins to provide nutrients for the growing plant, and emergence of the radicle from the seed. Dormancy is a state where seeds fail to germinate upon steeping, but which prevents inappropriate premature germination of the seeds before harvest from the field. This can result in inefficiencies in industrial malting. We used Sequential Window Acquisition of all THeoretical ions Mass Spectrometry (SWATH-MS) proteomics to measure changes in the barley seed proteome throughout germination. We found a large number of proteins involved in desiccation tolerance and germination inhibition rapidly decreased in abundance after imbibition. This was followed by a decrease in proteins involved in lipid, protein and nutrient reservoir storage, consistent with induction and activation of systems for nutrient mobilisation to provide nutrients to the growing embryo. Dormant seeds that failed to germinate showed substantial biochemical activity distinct from that of seeds undergoing germination, with differences in sulfur metabolic enzymes, endogenous alpha-amylase/trypsin inhibitors, and histone proteins. We verified our findings with analysis of germinating barley seeds from two commercial malting facilities, demonstrating that key features of the dynamic proteome of germinating barley seeds were conserved between laboratory and industrial scales. The results provide a more detailed understanding of the changes in the barley proteome during germination and give possible target proteins for testing or to inform selective breeding to enhance germination or control dormancy.

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“…The processes of major importance in beer making include malting of grains, and mashing of malted grains. Seed germination is to activate hydrolytic enzymes, mainly α-amylase, β-amylase and α-glucosidase, which during the mashing process convert starch into reducing sugars (Farzeneh et al, 2017;Yu et al, 2019). The economics of beer making, as well as the flavour, taste and quality of the beer, largely depend on the choice of adequate raw material and on the conditions in which the above processes are conducted.…”

Section: Introductionmentioning

confidence: 99%

Technological Assessment of Winter Cultivar of Common Wheat (Triticum aestivum L.) and Winter Barley (Hordeum vulgare L.) for Pale Malt Production

Belcar¹,

Matłok

Gorzelany

2020

Acta Universitatis Cibiniensis. Series E: Food Technology

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AbstractThe study was designed to assess technological quality of grains from two wheat cultivars (Elixer and Rockefeller), as well as one cultivar of winter (Joy) and one cultivar of spring barley (Irina), and to carry out the malting process at temperature of 15°C for 5 days. Malt analyses were carried out in accordance with the ECB Methods. The wheat malts were found with lower Kolbach index, and high viscosity was identified in wort obtained from wheat. The findings related to the wheat malts showed better quality parameters in Elixer variety compared to Rockefeller variety. Elixer wheat malt had higher diastatic power (427.03 WK) and lower extractivity (81.85%) compared to Joy barley malt (376.12 WK and 85.79%). Laboratory tests assessing the malts and wort showed that winter barley grain has high malting quality and can be used without modifications in the malting and mashing processes in brewing industry. It is necessary to conduct further research focusing on cultivation, agricultural techniques and technologies applied in wheat farming, in order to obtain cultivars which can be used to produce high quality malts.

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Molecular brewing: Molecular structural effects involved in barley malting and mashing

Cited by 45 publications

References 37 publications

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs

Technological Assessment of Winter Cultivar of Common Wheat (Triticum aestivum L.) and Winter Barley (Hordeum vulgare L.) for Pale Malt Production

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