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 Undergraduates Hannah Turner Josh Wolfram Greg Lutgen Chloe Smythrin Sarah Olivo Brianna Bienusa Graduate Students Madison McChesney Traci Hoogland Erin Johnson Joe Jensen Kaleb Murphy Jessica Williams 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 β‐glucan Extract Modified from: Barley and FAN & Malting quality: Soluble Protein 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

Amino acids in barley storage proteins Protein Chromosome Characteristics 350 B hordein 1HS S rich C hordein 1HS S poor 300 D hordein (2 subunits) 1HL High Mol Wt 250 ϒ type hordeins 1HS S rich 200 150 100 50 0 Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp B hordein C hordein D hordein 5 D hordein 10 ϒ hordein From Shewry and Tatham,1990

Grind Malt, Make Wort, Filter, Test Wort

Amino acids in wort wort 50 45 40 35 30 25 20 15 10 5 0 Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp Ferreira and Guido. 2018. Fermentation 4:23

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

Maillard Products How can Strecker Aldehydes amino acids from barley impact beer Higher ROH flavor Esters

Maillard rxn Carbonyl Buttery floral Nutty roasted Van Boekel, M.A. 2006

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

a Thum 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; e Reed, 1991; f Renger et al., 1992; g Olaniran et al., 2017; h Huges and Baxter, 2001.

Variation in amino acids by varieties Other considerations of proline 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

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