Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome.

ABSTRACT: Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low temperatures early in the mash decreased precipitously in abundance at higher temperatures late in the mash due to temperature/time-induced unfolding and aggregation. We validated these observations using experimental manipulation of time and temperature parameters in a microscale pale ale mash. Correlation analysis of temperature/time-dependent abundance showed that sequence and structure were the main features that controlled protein abundance pr

SUBMITTER: Kerr ED 

PROVIDER: S-EPMC6731079 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature