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Feng J, Berton-Carabin CC, Fogliano V, Schroën K. Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Gänz N, Becher T, Drusch S, Titze J. Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03926-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThis paper investigates the binding behavior of iso-α-acids from hops on free wort amino acids and proteins concerning the wort production process in breweries. The studies were carried out with different amino acids, bovine serum albumin and wort. To identify the nature of reaction between iso-α-acids and these substances, analyses of free amino nitrogen, HPLC and isothermal titration calorimetry were performed. According to the results, the iso-α-acids do not form covalent bonds with free amino acids of wort. However, iso-α-acids, especially isohumulone and isoadhumulone, form ionic bonds with wort proteins. A distinction must be made between proteins that are present in the hot trub, and those that are still dissolved in the hot wort. Proteins that are already coagulated and precipitated no longer react with iso-α-acids. Future experiments will investigate whether the established ionic bonds between iso-α-acids and proteins from the wort preparation process are maintained during fermentation until the finished beer or beer foam. If this is the case, which is induced by the experiments, there is a measurable loss of iso-α-acids in the hot wort, but at the same time, a gain for the later beer foam retention, as the iso-α-acids will stabilize it.
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Pieczonka SA, Hemmler D, Moritz F, Lucio M, Zarnkow M, Jacob F, Rychlik M, Schmitt-Kopplin P. Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network. Food Chem 2021; 361:130112. [PMID: 34029904 DOI: 10.1016/j.foodchem.2021.130112] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 01/07/2023]
Abstract
We here report a comprehensive non-targeted analytical approach to describe the Maillard reaction in beer. By Fourier-transform ion cyclotron mass spectrometry (FT-ICR-MS), we were able to assign thousands of unambiguous molecular formulae to the mass signals and thus directly proceed to the compositional space of 250 analyzed beer samples. Statistical data analyses of the annotated compositions showed that the Maillard reaction is one of the driving forces of beer's molecular diversity leading to key compositional changes in the beer metabolome. Different visualization methods allowed us to map the systematic nature of Maillard reaction derived compounds. The typical molecular pattern, validated by an experimental Maillard reaction model system, pervades over 2,800 (40%) of the resolved small molecules. The major compositional changes were investigated by mass difference network analysis. We were able to reveal general reaction sequences that could be assigned to successive Maillard intermediate phase reactions by shortest path analysis.
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Affiliation(s)
- Stefan A Pieczonka
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Franco Moritz
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany.
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Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling. BEVERAGES 2020. [DOI: 10.3390/beverages6020028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples were analyzed through proteomics. Furthermore, samples were analyzed using the RoboBEER to evaluate 15 physical parameters (color, foam, and bubbles), and a portable near-infrared (NIR) device. Proteins were grouped according to their molecular weight (MW), and a matrix was developed to assess only the significant correlations (p < 0.05) with the physical parameters. Two ML models were developed using the NIR (Model 1), and RoboBEER (Model 2) data as inputs to predict the relative quantification of 54 proteins. Proteins in the 0–20 kDa group were negatively correlated with the maximum volume of foam (MaxVol; r = −0.57) and total lifetime of foam (TLTF; r = −0.58), while those within 20–40 kDa had a positive correlation with MaxVol (r = 0.47) and TLTF (r = 0.47). Model 1 was not as accurate (testing r = 0.68; overall r = 0.89) as Model 2 (testing r = 0.90; overall r = 0.93), which may serve as a reliable and affordable method to incorporate the relative quantification of important proteins to explain beer quality.
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Abstract
Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow.
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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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Brewing Trials of Barley Varieties Registered in the Czech Republic. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Nieuwoudt M, Lombard N, Rautenbach M. Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt. Food Chem 2014; 157:559-67. [PMID: 24679818 DOI: 10.1016/j.foodchem.2014.02.076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 01/23/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
Abstract
In beer brewing, brewers worldwide strive to obtain product consistency in terms of flavour, colour and foam. Important proteins contributing to beer foam are lipid transfer proteins (LTPs), in particular LTP1 and its lipid-bound isoform LTP1b, which are known to transport lipids in vivo and prevent lipids from destabilising the beer foam. LTP1 and LTP1b were successfully purified using only five purification steps with a high purified protein yield (160 mg LTP1 and LTP1b from 200 g barley). Circular dichroism of LTP1 and LTP1b confirmed that both proteins are highly tolerant to high temperatures (>90 °C) and are pH stable, particularly at a neutral to a more basic pH. Only LTP1 exhibited antiyeast and thermo-stable lytic activity, while LTP1b was inactive, indicating that the fatty acid moiety compromised the antimicrobial activity of LTP1. This lack in antiyeast activity and the positive foam properties of LTP1b would benefit beer fermentation and quality.
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Affiliation(s)
- Melanie Nieuwoudt
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa; Department of Food Science, Faculty of AgriScience, University of Stellenbosch, South Africa
| | - Nicolaas Lombard
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa
| | - Marina Rautenbach
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa.
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MacGregor AW. MALTING AND BREWING SCIENCE: CHALLENGES AND OPPORTUNITIES*,†. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1996.tb00900.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Cooper DJ, Stewart GG, Bryce JH. HYDROPHOBIC POLYPEPTIDE EXTRACTION DURING HIGH GRAVITY MASHING- EXPERIMENTAL APPROACHES FOR ITS IMPROVEMENT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1998.tb01002.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Leiper KA, Stewart GG, McKeown IP. Beer Polypeptides and Silica Gel Part II. Polypeptides Involved in Foam Formation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00595.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Evans D, Sheehan M, Stewart D. The Impact of Malt Derived Proteins on Beer Foam Quality. Part II: The Influence of Malt Foam-positive Proteins and Non-starch Polysaccharides on Beer Foam Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00016.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Evans D, Hejgaard J. The Impact of Malt Derived Proteins on Beer Foam Quality. Part I. The Effect of Germination and Kilning on the Level of Protein Z4, Protein Z7 and LTP1. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00015.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Iimure T, Nankaku N, Hirota N, Tiansu Z, Hoki T, Kihara M, Hayashi K, Ito K, Sato K. Construction of a novel beer proteome map and its use in beer quality control. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.022] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Silva F, Nogueira LC, Gonçalves C, Ferreira AA, Ferreira IM, Teixeira N. Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kordialik-Bogacka E, Ambroziak W. The relationship between polypeptides and foaming during fermentation. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.10.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wort Preparation and its Influence to Fermentation and Beer Properties. KVASNY PRUMYSL 2004. [DOI: 10.18832/kp2004005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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