Stability of Barley and Malt Lipid Transfer Protein 1 (LTP1) toward Heating and Reducing Agents: Relationships with the Brewing Process

Perrocheau, Ludivine; Bakan, Bénédicte; Boivin, Patrick; Marion, Didier

doi:10.1021/jf052910b

Cited by 89 publications

(100 citation statements)

References 28 publications

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“…The first consists of a group of proline-rich fragments originating from hordein (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32) that are involved in haze formation (14)(15)(16). The second is lipid transfer protein 1 (LTP1; 9.7 kDa in pure form), involved in foam stability (17)(18)(19). The third is protein Z (40 kDa), which appears to have no direct function but may play a role in stabilizing the foam once it is formed (20)(21)(22).…”

Section: Introductionmentioning

confidence: 99%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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To investigate the changes in protein in cloudy wheat beer (CWB) brewing, the molecular weight (M w ) of protein components in wort, fermenting wort, beer and beer foam were analysed by high-performance size-exclusion chromatography. It was found that the M w of protein during brewing was mainly distributed between 100 and 0 kDa. From mash to the final beer, the most abundant protein component was the 7.6-2.1 kDa fraction, which occupied more than 40% of the total protein.The extraction of soluble protein from malts into wort mainly focused on the protein rest process, where the 100.0-32.1 and 7.6-2.1 kDa fractions increased significantly. In addition, the 100.0-13.2 kDa fraction was the predominant thermolabile protein that decreased during lautering and boiling. The dominant protein constituting the fine coagulum, the 100.0-13.2 kDa fraction, also decreased during fermentation and maturation. The CWB, defoamed CWB and CWB foam had similar protein M w distributions, while the CWB foam concentrated much more protein and the 7.6-2.1 kDa fraction was the major protein in the CWB foam.

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Section: Introductionmentioning

confidence: 99%

Changes in protein molecular weight during cloudy wheat beer brewing

Zhang

et al. 2015

J. Inst. Brew.

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“…Glycation through Maillard reactions, one of the most common types of modifications that happen either in biological or industrial samples, has been observed during malting 130 . Acylation and structural unfolding occurs during mashing and the wort boil 131 . Changes in the physicochemical properties and structure of malt proteins during wort boiling have been investigated by differential scanning calorimetry, SDS-PAGE, two-dimensional electrophoresis, gel filtration chromatography and circular dichroism.…”

Section: Structural Modificationsmentioning

confidence: 99%

“…The ns-LTP1 protein is the second most abundant protein in beer after protein Z. As a protein crucial for many aspects of brewing 31,59 , ns-LTP1 has been particularly well studied with respect to its structural modification during malting and brewing 25,31,108,131 . It constitutes up to 1% of the total malt protein, as monitored by ELISA using a polyclonal antibody developed against native protein 36 .…”

Section: Non-specific Lipid-transfer Proteins (Ns-ltps)mentioning

confidence: 99%

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

Journal of the Institute of Brewing

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Pathogenesis-related proteins (PRs) are involved in the protection of dormant and germinating cereal seeds against pathogenic microorganisms and pests. Moreover, barley grain PRs have considerable technological importance in the brewing of beer. The compact structure of PRs allows them to survive the hostile conditions of the extracellular compartments, where they are usually localized, and enables the endurance of certain classes of PRs during the harsh conditions of the technological steps of beer production. Beer proteome maps reveal a dominant presence of PRs and facilitate association between particular proteins and specific beer quality traits. Current knowledge on the influence of PRs on the various aspects of beer quality has been summarized in this review.

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“…The foam promoting forms of ns-LTP1s have an improved amphilicity and adsorption at air-water interfaces of beer 7,87 . Such an improvement is related to glycation via Maillard reactions on malting, acylation on mashing, and structural unfolding on wort boiling 119 . Effects of acylation on ns-LTP1 structure and functional properties have been studied by Pato et al 116 The extent to which denaturation is desirable is limited because the undenatured form of ns-LTP1 has a role in foam stabilization.…”

Section: Ns-ltp1 Role In Beer Foam Formation and Stabilizationmentioning

confidence: 99%

Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality

Gorjanović

2007

Journal of the Institute of Brewing

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Plant non-specific lipid-transfer proteins (ns-LTPs) are known for their ability to transfer various lipids between membranes in vitro. These ubiquitous basic proteins, that all share alpha structure stabilized by four disulphide bridges, are characterized by the presence of a hydrophobic cavity able to accommodate lipid molecules. According to molecular mass, this multigene family is subdivided into two subfamilies, ns-LTP1 (9 kDa) and ns-LTP2 (7 kDa); both located in the aleurone layer of the cereal grain endosperm. Ns-LTP1 is a prominent protein in barley grain, malt and beer. Numerous studies performed on its structure and function confirm its important role in grain protection, as well as brewing technology. As the major beer protein crucial for many aspects of brewing, ns-LTP1 can affect beer production and quality. Comparatively, there is less data available on the less abundant ns-LTP2. In this review, the focus is on recent progress on the structure, biological and technological function of barley grain ns-LTP1 and ns-LTP2, with an emphasis on their importance in brewing.

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Stability of Barley and Malt Lipid Transfer Protein 1 (LTP1) toward Heating and Reducing Agents: Relationships with the Brewing Process

Cited by 89 publications

References 28 publications

Changes in protein molecular weight during cloudy wheat beer brewing

Changes in protein molecular weight during cloudy wheat beer brewing

A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality

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