Amino acid composition of barley: Impact on malting and brewing - - PowerPoint PPT Presentation

Amino acid composition of barley: Impact on malting and brewing

MSU Barley Breeding, Genetics and Quality

Jamie Sherman Hannah Turner Greg Lutgen Sarah Olivo Graduate Students Traci Hoogland Joe Jensen Jessica Williams Undergraduates Josh Wolfram Chloe Smythrin Brianna Bienusa Madison McChesney Erin Johnson Kaleb Murphy

http://www.montana.edu/barleybreeding facebook @MSUBarleyMaltQualityLab/

Composition of seed impacts ‐

Malting

• Cell wall
• Proteins
• Starch
• Lipids

Brewing

• Total protein
• Extract
• Amino acids
• Lipids

MSU Grew and malted 300 varieties

Harmonie Bettenhausen Adam Heuberger

Making malt – Compounds made available

Germ test and Chapon testing

Composition of barley endosperm

Extract FAN & Soluble Protein β‐glucan

Modified from: Barley and Malting quality: A field to Brewhouse Perspective, NCI, NDSU

Amino acid structure and peptide bond

What are storage proteins made of?

Chain of amino acids

Amino acid composition and order determine structure and function

From Shewry and Tatham,1990

50 100 150 200 250 300 350 Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp

Amino acids in barley storage proteins

B hordein C hordein D hordein 5 D hordein 10 ϒ hordein

Protein Chromosome Characteristics B hordein 1HS S rich C hordein 1HS S poor D hordein (2 subunits) 1HL High Mol Wt ϒ type hordeins 1HS S rich

Grind Malt, Make Wort, Filter, Test Wort

Ferreira and Guido. 2018. Fermentation 4:23

Amino acids in wort

5 10 15 20 25 30 35 40 45 50 Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp

wort

Variation in amino acids by varieties

Amino acid variation in malt from 20 varieties grown in MT 2018

alanine histidine isoleucine l‐threonine aspartic acid serine phenylalanine proline glutamine valine tryptophan tyrosine asparagine

Yeast absorb amino acids with varying efficiency

• Group A – almost totally removed from

wort after 20hr

• Group B absorbed gradually during

fermentation

• Group C uptake coincides with end of A

uptake

• Proline about 1/3 total amino N

Essentially no uptake

Jones and Pierce, 1964

How can amino acids from barley impact beer flavor

Maillard Products Strecker Aldehydes Higher ROH Esters

Carbonyl Buttery floral Nutty roasted

Van Boekel, M.A. 2006

Maillard rxn

Some Maillard reaction might contribute to off flavors either directly or through degradation

Ferreira and Guido. 2018. Fermentation 4:23

Strecker Aldehydes

Malt, Mashing and Wort boiling Fermentation Packaged beer

aThum et al., 1995; b Saison et al., 2009

Amino acids known to form Strecker products ‐

a Dufour and Malcorps, 1994; b Engan. 1981; c Meilgaard, 1975; d Engan,1972; eReed, 1991; f Renger et al., 1992; g Olaniran et al., 2017; h Huges and Baxter, 2001.

Variation in amino acids by varieties

Amino acid variation in malt from 20 varieties grown in MT 2018

alanine histidine isoleucine l‐threonine aspartic acid serine phenylalanine proline glutamine valine tryptophan tyrosine asparagine

Other considerations of proline

2020 – Grow most variable lines for proline from 2019

Questions to answer Are higher proline levels correlated with more vigorous seed? Are proline levels impacted by drought? Is proline variable in grain and wort If wort only look at protease activity – if both why? Impact of proline variation on brewing and shelf life?

Improving Barley Grower to Glass

http://www.montana.edu/barleybreeding facebook @MSUBarleyMaltQualityLab/

Questions