The Chinese Barley Malt Filterability -Related Proteins Explored by … · 2020. 4. 28. ·...
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0 40 80 0 20 40 60 80 100 120 140 160 Separation rate (mL/30min) Addition of β-amylase (U/g) Separation rate 0 2 4 6 8 10 Turbidity Turbidity(EBC) 0 1 2 3 Viscosity Viscosity(mPa·s) 48 2015 ASBC Annual Meeting 2015 ASBC Annual Meeting June 14–17, 2015 La Quinta Resort and Club La Quinta, CA The Chinese Barley Malt Filterability-Related Proteins Explored by the Proteomic Strategy X. M. Li, J. Y. Sun, T. Zhou, Z. Jin, F. Gao, G. L. Cai, and J. Lu National Engineering Laboratory for Cereal Fermentation Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China The filterability defect of domestic barley malt is a long term disturbing problem in current Chinese brewing industry. In contrast, beer manufacture using the Canadian and Australian barley malts with superior filterability seldom met this problem. The direct factor of filterability was historically considered to be certain incomplete hydrolyzed macromolecules, such as β-glucan, arabinoxylan (AX) and prolamine, which was attributed to complex reasons. To systematically characterize filterability-related proteins in barley malt, the Canadian Metcalfe barley malt with superior filterability, and the Chinese Dan’er barley malt encountering filterability problem, were chosen for comparative proteomic using 2D-DIGE. The most different proteins, β-amylase and AXAH-I have been verified to be positively related with filterability, while POD (peroxidase) has a negative effect on filterability. Figure 1. Representative DIGE maps of low-salt soluble proteins (labeled with Cy3) from malts in a pI range of 4~7 and a molecular mass range of 10~60 kDa. A, Metcalfe malt I; B, Metcalfe malt II; C, Dan’er malt I; D, Dan’er malt II. Table 1 Major quantitative differential proteins between Dan’er and Metcalfe malts Spot no. Protein name Av. ratio (T1, T2)/ (C1, C2) profiles 94 β-amylase 5.55 68 AXAX-I 1.88 451 LTP1 -2.51 115 Peroxidase BP1 -4.28 262 Serpin Z7 -7.68 353 Serpin Z4 -5.36 438 α-amylase/trypsin inhibitor CMb -2.20 T1 C1 T2 C2 malts T1 C1 C2 T2 malts T1 C1 T2 C2 malts T1 C1 T2 C2 malts T1 C1 T2 C2 malts T1 C1 C2 T2 malts T1 C1 C2 T2 malts Fig.2 Effect of extra β-amylase on the filterability of Dan’er malt. Fig.3 Effect of extra AXAH-I on the filterability of Dan’er malt. Fig.4 POD activity monitoring during mashing. Fig.5 Effect of extra POD on the filterability of Dan’er malt
Transcript of The Chinese Barley Malt Filterability -Related Proteins Explored by … · 2020. 4. 28. ·...
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Turb
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48 2015 ASBC Annual Meeting 2015 ASBC Annual Meeting June 14–17, 2015 La Quinta Resort and Club La Quinta, CA The Chinese Barley Malt Filterability-Related Proteins Explored by the Proteomic Strategy
X. M. Li, J. Y. Sun, T. Zhou, Z. Jin, F. Gao, G. L. Cai, and J. Lu
National Engineering Laboratory for Cereal Fermentation Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
The filterability defect of domestic barley malt is a long term disturbing problem in current Chinese brewing industry. In contrast, beer manufacture using the Canadian and Australian barley malts with superior filterability seldom met this problem. The direct factor of filterability was historically considered to be certain incomplete hydrolyzed macromolecules, such as β-glucan, arabinoxylan (AX) and prolamine, which was attributed to complex reasons. To systematically characterize filterability-related proteins in barley malt, the Canadian Metcalfe barley malt with superior filterability, and the Chinese Dan’er barley malt encountering filterability problem, were chosen for comparative proteomic using 2D-DIGE. The most different proteins, β-amylase and AXAH-I have been verified to be positively related with filterability, while POD (peroxidase) has a negative effect on filterability.
Figure 1. Representative DIGE maps of low-salt soluble proteins (labeled with Cy3) from malts in a pI range of 4~7 and a molecular mass range of 10~60 kDa. A, Metcalfe malt I; B, Metcalfe malt II; C, Dan’er malt I; D, Dan’er malt II.
Table 1 Major quantitative differential proteins between Dan’er and Metcalfe malts
Spot no.
Protein name Av. ratio (T1, T2)/ (C1, C2)
profiles
94 β-amylase 5.55
68 AXAX-I 1.88
451 LTP1 -2.51
115 Peroxidase BP1 -4.28
262 Serpin Z7 -7.68
353 Serpin Z4 -5.36
438 α-amylase/trypsin inhibitor CMb
-2.20
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Fig.2 Effect of extra β-amylase on the filterability of Dan’er malt.
Fig.3 Effect of extra AXAH-I on the filterability of Dan’er malt.
Fig.4 POD activity monitoring during mashing.
Fig.5 Effect of extra POD on the filterability of Dan’er malt
Spot no.
Protein name
Av. ratio
(T1, T2)/ (C1, C2)
profiles
94
β-amylase
5.55
68
AXAX-I
1.88
451
LTP1
-2.51
115
Peroxidase BP1
-4.28
262
Serpin Z7
-7.68
353
Serpin Z4
-5.36
438
α-amylase/trypsin inhibitor CMb
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Condition2
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Log Standardized Abundance
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