Jia Liu (1), Yang He (1); (1) Tsingtao Brewery Co. Ltd., Qingdao, China
Malt and Grains
Poster
Sensitive protein has an important effect on the colloidal stability
of beer. It is mainly from malt, and there are no specific indicators in
connection with malt. In order to predict wort sensitive protein from
malt, an extraction method of barley malt’s sensitive protein was
established, and the relationship between malt’s sensitive protein and
wort’s was studied. Twenty batches of malts were experimented with, and a
significant positive correlation (r = 0.869; P < 0.01)
was found. Then, the differences of two sensitive proteins were
analyzed. The molecular weight distributions of two were similar, one
part was 7-17 kDa and the other part was 46 kDa. In order to analyze
different compositions of two proteins, mass spectrometry identification
was carried out. The two kinds of sensitive protein both contained
protein z-type serpin–alpha-amylase inhibitor–trypsin inhibitor Cme and
so forth. These results showed that a method that can predict wort
sensitive protein from malt was established.
Yang He is a scientist at State Key Laboratory of Biological
Fermentation Engineering of Beer, Tsingtao Brewing Ltd. Most of her
research is related to beer flavor production during fermentation by
monitoring yeast gene expression. She received her Ph.D. degree in
marine science from the Ocean University of China in 2011.
