添加葎草（ L.）苦味酸可改变麦汁煮沸过程中麦芽蛋白聚集物的形态。
Addition of Hop ( L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling.
机构信息
Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil.
Chair of Brewing and Beverage Technology, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Ackerstraße 76, 13355 Berlin, Germany.
出版信息
J Agric Food Chem. 2023 Apr 12;71(14):5700-5711. doi: 10.1021/acs.jafc.3c00185. Epub 2023 Mar 29.
Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step. One of the major causes might be the interaction with protein-protein complexes. Therefore, the aim of this study was to clarify the role of hop bitter acids in protein aggregate formation using a proteomic approach. The effect of hop addition on protein composition was analyzed by liquid chromatography-mass spectrometry/MS (LC-MS/MS), and further analyses were performed to characterize the wort before and after boiling. Addition of hop bitter acids yielded a change in wort protein profiles, and hop bitter acids were found to bind primarily to less abundant proteins which are not related to beer quality traits, such as foam or haze. Wort protein aggregate profiles were revealed, and findings from this study suggested the precipitation of particular proteins in the aggregates during boiling when hops were added.
啤酒花苦味酸在酿造行业中被用于产生啤酒苦味。然而，在加工过程中，特别是在麦汁煮沸步骤中，大部分苦味会流失。其中一个主要原因可能是与蛋白质-蛋白质复合物的相互作用。因此，本研究旨在使用蛋白质组学方法阐明啤酒花苦味酸在蛋白质聚集形成中的作用。通过液相色谱-质谱/质谱（LC-MS/MS）分析了添加啤酒花对蛋白质组成的影响，并进一步分析了麦汁煮沸前后的特性。添加啤酒花苦味酸会改变麦汁的蛋白质图谱，并且发现啤酒花苦味酸主要与与啤酒质量特征（如泡沫或浑浊度）无关的低丰度蛋白质结合。揭示了麦汁蛋白质聚集物图谱，本研究的结果表明，当添加啤酒花时，在煮沸过程中特定蛋白质会在聚集物中沉淀。
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