What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer
Citations Over TimeTop 10% of 2011 papers
Abstract
The suite of prolamin proteins present in barley flour was characterized in this study, in which we provide spectral evidence for 3 previously characterized prolamins, 8 prolamins with only transcript evidence, and 19 genome-derived predicted prolamins. An additional 9 prolamins were identified by searching the complete spectral set against an unannotated translated EST database. Analyses of wort, the liquid extracted from the mashing process during beer production, and beer were undertaken and a similar suite of prolamins were identified. We have demonstrated by using tandem mass spectrometry that hordeins are indeed present in beer despite speculation to the contrary. Multiple reaction monitoring (MRM) mass spectrometry was used for the rapid analyses of hordein in barley (Hordeum vulgare L.) beer. A selection of international beers were analyzed and compared to the results obtained with hordein deletion beers. The hordein deletion beers were brewed from grains carrying mutations that prevented the accumulation of either B-hordeins (Risø 56) or C-hordeins (Risø 1508). No intact C-hordeins were detected in beer, although fragments of C-hordeins were present in wort. Multiple reaction monitoring analysis of non-barley based gluten (hordein)-free beers targeting the major hordein protein families was performed and confirmed the absence of hordein in several gluten-free commercial beers.
Related Papers
- → Nucleotide sequence of a B1 hordein gene and the identification of possible upstream regulatory elements in endosperm storage protein genes from barley, wheat and maize(1985)260 cited
- → Wheat Starch, Gliadin, and the Gluten-free Diet(2001)67 cited
- → Targeted modification of storage protein content resulting in improved amino acid composition of barley grain(2015)16 cited
- → Degradation of C-hordein by metal-catalysed oxidation(2015)12 cited
- → Proposal for C-Hordein as Reference Material in Gluten Quantification(2017)14 cited