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Beer Proteomics

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

Proteins have a relevant impact on several qualitative traits of beer. Many research efforts have tried to characterize the protein factors involved in the transformation of barley to beer and have traced the evolution of proteins through the various stages of the brewing process. The development of proteomic platforms has enabled an extensive high-throughput characterization of barley, malt, and beer proteomes, thereby replacing the focus on single proteins of previous investigations. Only with the recent advances in mass spectrometry-based techniques coupled with high-resolution chromatographic separation has it been possible to challenge the relevant characterization of the beer peptidome. The identification of both potential allergens and hordein-derived peptides has raised immunological concerns that are likely to be addressed in the near future. In this chapter, the most relevant achievements regarding beer proteomics and peptidomics are critically presented, with special emphasis on the origin of the components, their possible technological role, and on the modifications induced by brewing.

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Authors and Affiliations

  1. Istituto di Scienze dell’Alimentazione – Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100, Avellino, Italy

    Gianluca Picariello, Gianfranco Mamone, Francesco Addeo & Pasquale Ferranti

  2. Dipartimento di Scienza degli Alimenti, Università di Napoli “Federico II”, Parco Gussone, Portici, Napoli, 80055, Italy

    Gianluca Picariello, Chiara Nitride, Francesco Addeo & Pasquale Ferranti

  3. Bioresources Research and Development Department, Sapporo Breweries Ltd, 37-1, Nittakizaki, Ota, Gunma, 370-0393, Japan

    Takashi Iimure

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  1. Gianluca Picariello
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  2. Chiara Nitride
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  3. Gianfranco Mamone
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  4. Takashi Iimure
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  5. Francesco Addeo
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  6. Pasquale Ferranti
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Correspondence to Gianluca Picariello .

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Picariello, G., Nitride, C., Mamone, G., Iimure, T., Addeo, F., Ferranti, P. (2013). Beer Proteomics. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_21

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