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Iwuoha VO, Abuajah CI. Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Victor O. Iwuoha
- Department of Food Science and Technology University of Uyo Akwa Ibom State Nigeria
| | - Christian I. Abuajah
- Department of Food Science and Technology University of Uyo Akwa Ibom State Nigeria
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2
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Haze in Beer: Its Formation and Alleviating Strategies, from a Protein-Polyphenol Complex Angle. Foods 2021; 10:foods10123114. [PMID: 34945665 PMCID: PMC8702196 DOI: 10.3390/foods10123114] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 02/02/2023] Open
Abstract
Beer is one of the oldest and most widely consumed alcoholic beverages. Haze formation in beer is a serious quality problem, as it largely shortens the shelf life and flavor of beer. This paper reviews the factors affecting haze formation and strategies for reducing haze. Haze formation is mainly associated with specific chemical components in malt barley grains, such as proteins. The main factor causing haze formation is a cross-linking of haze active (HA) proteins and HA polyphenols. Many HA proteins and their editing genes or loci have been identified by proteomics and quantitative trait locus (QTL) analysis, respectively. Although some technical approaches have been available for reducing haze formation in beer, including silica and polyvinylpolypyrrolidone (PVPP) adsorbent treatments, the cost of beer production will increase and some flavor will be lost due to reduced relevant polyphenols and proteins. Therefore, breeding the malt barley cultivar with lower HA protein and/or HA polyphenols is the most efficient approach for controlling haze formation. Owing to the completion of barley whole genome sequencing and the rapid development of modern molecular breeding technology, several candidate genes controlling haze formation have been identified, providing a new solution for reducing beer haze.
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Evans DE, Stewart S, Stewart D, Han Z, Han Y, Able JA. Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1979891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- David Evan Evans
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
- The Tassie Beer Dr, Lindisfarne, Tasmania, Australia
- School of Natural Sciences, University of Tasmania, Hobart, Tasmania, Australia
| | - Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - Doug Stewart
- Coopers Brewery Ltd, Regency Park, South Australia, Australia
| | - Zhongping Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Yonghong Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
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Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021; 10:1726. [PMID: 34441504 PMCID: PMC8392023 DOI: 10.3390/foods10081726] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
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Affiliation(s)
| | | | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (R.C.); (I.C.); (D.N.)
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Geißinger C, Gastl M, Becker T. Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1911272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Cajetan Geißinger
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
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Izydorczyk M, Nam S, Sharma A, Kletke J. Exploring dry grain fractionation as a means to valorize high‐protein malting barley. Cereal Chem 2021. [DOI: 10.1002/cche.10426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marta Izydorczyk
- Grain Research Laboratory Canadian Grain Commission Winnipeg Manitoba Canada
| | - Shin Nam
- Grain Research Laboratory Canadian Grain Commission Winnipeg Manitoba Canada
| | - Arzoo Sharma
- Grain Research Laboratory Canadian Grain Commission Winnipeg Manitoba Canada
| | - Jerry Kletke
- Grain Research Laboratory Canadian Grain Commission Winnipeg Manitoba Canada
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Bettenhausen HM, Benson A, Fisk S, Herb D, Hernandez J, Lim J, Queisser SH, Shellhammer TH, Vega V, Yao L, Heuberger AL, Hayes PM. Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1706037] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Scott Fisk
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | - Dustin Herb
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | - Javier Hernandez
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Sue H. Queisser
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | | | - Linxing Yao
- Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, U.S.A
| | - Adam L. Heuberger
- Department of Horticulture and Landscape Architecture, Colorado State University, CO, U.S.A.
| | - Patrick M. Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
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Wang J, Yang J, Hua W, Wu X, Zhu J, Shang Y, Zhou M. QTL Mapping Reveals the Relationship between Pasting Properties and Malt Extract in Barley. Int J Mol Sci 2018; 19:ijms19113559. [PMID: 30424480 PMCID: PMC6275068 DOI: 10.3390/ijms19113559] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Revised: 10/27/2018] [Accepted: 10/30/2018] [Indexed: 11/16/2022] Open
Abstract
Pasting properties are important characteristics of barley starch from a processing standpoint. Many studies reported the close relationship between pasting properties and malting quality, especially malt extract. However, most conclusions were derived from the correlation between pasting properties and malting quality using a set of cultivars or breeding lines. In this study, a doubled haploid population of 150 lines from a cross between a Japanese malting barley and a Chinese feed barley was grown in four different environments (two sites × two years). Based on average values from all different environments, 17 significant quantitative trait loci (QTL) were identified for pasting properties. The genetic variance explained by these QTL varied from 7.0 to 23.2%. Most QTL controlling pasting properties were located on 1H, 2H, 5H, and 7H. Results confirmed the linkage between pasting properties and malt extract, with most of the QTL for pasting properties becoming nonsignificant when using malt extract as a covariate. Breakdown showed the closest correlation with malt extract. Molecular markers closely linked to the QTL can be used to select desired pasting properties to improve malting quality.
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Affiliation(s)
- Junmei Wang
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Jianming Yang
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Wei Hua
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Xiaojian Wu
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Jinghuan Zhu
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Yi Shang
- Institute of Crop and Nuclear Technology Utilization, Jinghuan, Hangzhou 310021, China.
| | - Meixue Zhou
- Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Tasmania 6250, Australia.
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A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer.
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Evans DE, Fox GP. Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4707-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Biological Sciences, University of Tasmania, Sandy Bay, Tasmania 7015, Australia
- The Tassie Beer Dr Consulting, 15 Rianna Rd., Lindisfarne, Tasmania 7015, Australia
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Glen P. Fox
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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11
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An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wang X, Zhang X, Cai S, Ye L, Zhou M, Chen Z, Zhang G, Dai F. Genetic diversity and QTL mapping of thermostability of limit dextrinase in barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3778-3783. [PMID: 25816850 DOI: 10.1021/acs.jafc.5b00190] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Limit dextrinase (LD) is an essential amylolytic enzyme for the complete degradation of starch, and it is closely associated with malt quality. A survey of 51 cultivated barley and 40 Tibetan wild barley genotypes showed a wide genetic diversity of LD activity and LD thermostability. Compared with cultivated barley, Tibetan wild barley showed lower LD activity and higher LD thermostability. A doubled haploid population composed of 496 DArT and 28 microsatellite markers was used for mapping Quantitative Trait Loci (QTLs). Parental line Yerong showed low LD activity and high LD thermostability, but Franklin exhibited high LD activity and low LD thermostability. Three QTLs associated with thermostable LD were identified. The major QTL is close to the LD gene on chromosome 7H. The two minor QTLs colocalized with previously reported QTLs determining malt-extract and diastatic power on chromosomes 1H and 2H, respectively. These QTLs may be useful for a better understanding of the genetic control of LD activity and LD thermostability in barley.
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Affiliation(s)
- Xiaolei Wang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Xuelei Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Shengguan Cai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Meixue Zhou
- §Tasmanian Institute of Agriculture, University of Tasmania, P.O. Box 46, Kings Meadows, TAS 7249, Australia
| | - Zhonghua Chen
- ‡School of Science and Health, University of Western Sydney, Penrith, NSW 2751, Australia
| | - Guoping Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Fei Dai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
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