In this study, the protein and peptide fractions of two commercial Italian barley malt beers, made with different processes by the same producer, have been analysed with a combined immunochemical and mass spectrometry approach. The " gluten" content of beer samples, measured with the R5 monoclonal antibody, was below the caution limit proposed by the Codex Alimentarius for gluten-free foods. The proteomic approach allowed to identify a 17kDa avenin-like protein partially homologous to hordeins, that was particularly abundant in foam, in addition to the already reported barley albumins (Z4-barley and ns-LTPs) and to minor amounts of yeast glycolytic enzymes. No intact hordeins were detected, although fragments derived from γ3- and B-hordein were present. In consideration of the many implications of the protein/peptide pattern, these data provide useful information to improve quality and safety of beer.
Proteomic and peptidomic characterization of beer: immunological and technological implications / G. Picariello, F. Bonomi, S. Iametti, P. S. Rasmussen, C. Pepe, S. Lilla, P. Ferranti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 124:4(2011), pp. 1718-1726.
|Titolo:||Proteomic and peptidomic characterization of beer: immunological and technological implications|
BONOMI, FRANCESCO (Secondo)
|Parole Chiave:||Beer proteins/peptides; Coeliac disease; Foam-promoting properties; Gluten-free foods; Mass spectrometry|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Data di pubblicazione:||2011|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2010.07.111|
|Appare nelle tipologie:||01 - Articolo su periodico|