Wang Yin, Ye Lingzhen
Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Zhongyuan Institute, Zhejiang University, Zhengzhou 450000, China.
Foods. 2021 Dec 15;10(12):3114. doi: 10.3390/foods10123114.
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.
啤酒是最古老且消费最为广泛的酒精饮料之一。啤酒中的浑浊形成是一个严重的质量问题，因为它极大地缩短了啤酒的保质期和风味。本文综述了影响浑浊形成的因素以及减少浑浊的策略。浑浊形成主要与麦芽大麦籽粒中的特定化学成分有关，例如蛋白质。导致浑浊形成的主要因素是浑浊活性（HA）蛋白与HA多酚的交联。分别通过蛋白质组学和数量性状位点（QTL）分析，已鉴定出许多HA蛋白及其编辑基因或位点。尽管已有一些技术方法可用于减少啤酒中的浑浊形成，包括硅胶和聚乙烯聚吡咯烷酮（PVPP）吸附剂处理，但由于相关多酚和蛋白质减少，啤酒生产成本将会增加且会损失一些风味。因此，培育具有较低HA蛋白和/或HA多酚的麦芽大麦品种是控制浑浊形成的最有效方法。由于大麦全基因组测序的完成以及现代分子育种技术的快速发展，已鉴定出几个控制浑浊形成的候选基因，为减少啤酒浑浊提供了新的解决方案。
