The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein

Robinson, Louise H.; Healy, P. J.; Stewart, D.; Eglinton, J.; Ford, C. M.; Evans, D. E.

doi:10.1016/j.jcs.2006.08.013

Cited by 34 publications

(37 citation statements)

References 16 publications

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“…There are three major groups of protein in barleybrewed beer. 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).…”

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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“…Further investigations have revealed that all analyzed varieties contain the protein family member but it shows different sequences. The SE+ varieties contain CMe1, while in the SE-CMe3, seven amino acid substitutions result in the observed differences in antibody binding and haze forming activity 135 . The mechanism by which CMe1 promotes haze formation remains to be investigated.…”

Section: Beer Colloidal Stabilitymentioning

confidence: 96%

“…PRs may influence brewer's yeast fermentation 26,27,54,[57][58][59][60] . PRs also have an impact on beer colloidal haze 77,135,136 . Also, PRs may influence the degradation of complex molecules, such as proteins and carbohydrates, during malting and mashing 88,89 .…”

Section: Introductionmentioning

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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“…Výsledek byl úspěšný, a tak se rozhodl využít ho pro zvýšení koloidní stability piva [11,14]. Analýzou bílkovinné frakce adsorbované na křemičitém gelu bylo zjiš-těno, že nejvíce obsaženými aminokyselinami jsou prolin a glutamin [15].…”

Section: Křemičité Gelyunclassified

Stabilizers for increased colloidal stability of beer.

Dostálek¹,

Kotlíková²,

Fiala³

et al. 2011

Kvasny Prum

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Pivo je ve světě velmi oblíbený nápoj. Protože spotřebitelé vyžadují kvalitní čiré pivo s čerstvou chutí a vůní, správnou barvou a pěnivostí, jsou kladeny stále větší nároky na jeho stabilitu. To je dáno také tím, že v současnosti, kdy je mnoho druhů piv určeno na export, uplyne poměrně dlouhá doba, než se hotový nápoj dostane do rukou konzumenta. I z tohoto důvodu jsou pivovary nuceny používat nejrůznější prostředky pro zajištění dlouhodobé trvanlivosti piva [1].Na koloidní stabilitu mají negativní vliv především polypeptidy a polyfenoly, které spolu vytvářejí komplexy, ale nemalou roli zde hraje i obsah kyslíku, teplo či světlo. Vzniku zákalu se dá nejlépe předejít zejména výběrem správných surovin, případně odstraněním jednoho nebo obou prekurozorů. To se dá zajistit použitím různých stabilizač-ních prostředků, kterých je dnes na trhu k dispozici celá řada. Jsou to proteolytické enzymy, taniny, antioxidační prostředky a adsorbenty dusíkatých a polyfenolových látek [1,2].Proteolytické enzymy štěpí vysokomolekulární látky. Taniny fungují na principu srážení. Reagují s nukleofilními skupinami bílkovin (SH-, NH 2 -) za tvorby tanin-proteinového komplexu, který se poté z piva odstraní. Antioxidační prostředky zmírňují vliv kyslíku obsaženého v pivu. V současné době jsou ale nejoblíbenější adsorpční prostředky. Bílkoviny nejlépe adsorbují křemičité gely, které jsou k dostání ve formě suchých gelů, tzv. xerogely a v hydratované formě, tzv. hydroKeywords: colloidal stability of beer, PVPP, BEERPAP ® , silica gel, tannin, proline-specific proteaseBeer is one of world's most popular drinks. As the customers call for clear beer of a good quality with a fresh taste and odour, the right colour and foaming power, higher demands are always put on its stability. Another reason is that many types of beer are exported. It can take a relatively long time for the drinks to reach the consumers. Due to these reasons, the breweries are forced to use different treatments to extend long term beer stability [1].The colloidal stability is negatively influenced especially by polypeptides and polyphenols which combine to produce a colloidal complex known as a haze. Oxygen content, temperature and light also have a not negligible influence. The haze can be prevented in particular by selecting the proper raw materials or by reducing the levels of one or both precursors by means of different stabilizers. Among the number of stabilizers available on the market are proteolytic enzymes, tannins, antioxidants and adsorbents of nitrogen compounds (proteins) and polyphenols [1,2].The proteolytic enzymes cleave high molecular substances. Tannins work on the principal of precipitation. They react with nucleophiles of proteins (-SH, -NH 2 ) to form a tannin-protein complex, which can be removed from the beer. Antioxidants abate the influence of oxygen contained in beer. Recently, the adsorbent materials have become the most popular. Proteins are best adsorbed by silica gels available in the form Cílem práce bylo shrnout poznatky o nejznámějších pros...

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The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein

Cited by 34 publications

References 16 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

Stabilizers for increased colloidal stability of beer.

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