Abstract:
Objective The cause of low filtration rate, inefficient saccharification, high turbidity and viscosity, and short shelf life of the beers produced in Jiangsu were investigated by comparative proteomic analysis.
Method Imported Canadian Synergy and Australian Maximus malts and two typical local Yangnongpi malts, YNP7 and YNP14, were used as raw material in the experiment. Performance indicators and corresponding physicochemical parameters on filtration of wort of the malts were measured. Astral-DIA quantitative proteomics technology was employed to identify differentially expressed proteins in the wort, followed by GO functional annotation and KEGG pathway enrichment analysis.
Result The filtration rates of the YNP wort were lower than the others. The filtered wort were more turbid and viscous with significantly higher contents of β-glucan and xylan but lower activities of polysaccharide hydrolases. The proteomic analysis revealed that the expressions of carbohydrate degradation-related β-amylase, β-glucanase, β-D-glucosidase, and pectinase were significantly lower in the YNP malts than the imported grains. Addition of relevant enzymes effectively improved the filtration as well as the quality of YNP7 wort. On the other hand, it did not bring about similar change on the wort of the high cell-wall polysaccharide YNP14.
Conclusion This study revealed the root cause of the filtration defects encountered by the beer making in Jiangsu using YNP malts. Hence, for filtration and quality improvements, either implementing appropriate process change or breeding suitable grains for beer malting would be necessary.
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