Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

Marianne Lund Lametsch; Rene Lametsch; Mikael Blom Sørensen

doi:10.1002/jib.155

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

Marianne Lund Lametsch, Rene Lametsch, Mikael Blom Sørensen

5 Citations (Scopus)

Abstract

The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS-PAGE, in combination with matrix-assisted laser desorption ionization-mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins.

Original language	English
Journal	Institute of Brewing & Distilling. Brewing & Distilling Directory
Volume	120
Issue number	4
Pages (from-to)	467-473
Number of pages	7
ISSN	0309-7625
DOIs	https://doi.org/10.1002/jib.155
Publication status	Published - 2014

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title = "Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing",

abstract = "The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS-PAGE, in combination with matrix-assisted laser desorption ionization-mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins.",

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AU - Lametsch, Marianne Lund

AU - Lametsch, Rene

AU - Sørensen, Mikael Blom

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Y1 - 2014

N2 - The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS-PAGE, in combination with matrix-assisted laser desorption ionization-mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins.

AB - The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol-containing protein-derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS-PAGE, in combination with matrix-assisted laser desorption ionization-mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol-containing peptide fractions and not full-length proteins.

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DO - 10.1002/jib.155

M3 - Journal article

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JO - Institute of Brewing & Distilling. Brewing & Distilling Directory

JF - Institute of Brewing & Distilling. Brewing & Distilling Directory

IS - 4

ER -

Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

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