Kvasny Prum. 2011; 57(7-8): 260-265 | DOI: 10.18832/kp2011029

Influence of the brewing process on the barley protein profile.Peer-reviewed article

Dagmar BENKOVSKÁ, Dana FLODROVÁ, Vratislav PSOTA, Janette BOBÁĽOVÁ

¹ Ústav analytické chemie AV ČR, v. v. i., Veveří 97, 602 00 Brno

² Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 118, 612 00 Brno

³ Výzkumný ústav pivovarský a sladařský, a. s., Mostecká 7, 614 00 Brno

Our work was focused on identification of proteins within the process of beer production, whereas the main interest was oriented to proteins that can affect the quality and stability of foam, especially nsLTP and protein Z. The protein profile was monitored in barley grain, malt, sweet wort and wort and green beer and individual protein representation was compared. For the comparison of protein profile the combination of separating techniques and mass spectrometry was used. On the basis of HPLC and electrophoretic separation also the quantitative differences of protein content in individual intermediate products of beer technology were observed and found proteins were successfully identified.Our work was focused on identification of proteins within the process of beer production, whereas the main interest was oriented to proteins that can affect the quality and stability of foam, especially nsLTP and protein Z. The protein profile was monitored in barley grain, malt, sweet wort and wort and green beer and individual protein representation was compared. For the comparison of protein profile the combination of separating techniques and mass spectrometry was used. On the basis of HPLC and electrophoretic separation also the quantitative differences of protein content in individual intermediate products of beer technology were observed and found proteins were successfully identified.

Keywords: barley, protein, brewing process

Received: April 26, 2011; Accepted: May 26, 2011; Published: July 1, 2011