Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step. One of the major causes might be the interaction with protein–protein complexes. Therefore, the aim of this study was to c...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2023-04, Vol.71 (14), p.5700-5711
Main Authors: Pinto, Mariana B. C., Schmidt, Flavio L., Rappsilber, Juri, Gibson, Brian, Wietstock, Philip C.
Format: Article
Language:English
Subjects:
Acids - metabolism
Chromatography, Liquid
Food and Beverage Chemistry/Biochemistry
Humulus - metabolism
Protein Aggregates
Proteomics
Tandem Mass Spectrometry
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Summary:Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step. One of the major causes might be the interaction with protein–protein complexes. Therefore, the aim of this study was to clarify the role of hop bitter acids in protein aggregate formation using a proteomic approach. The effect of hop addition on protein composition was analyzed by liquid chromatography–mass spectrometry/MS (LC-MS/MS), and further analyses were performed to characterize the wort before and after boiling. Addition of hop bitter acids yielded a change in wort protein profiles, and hop bitter acids were found to bind primarily to less abundant proteins which are not related to beer quality traits, such as foam or haze. Wort protein aggregate profiles were revealed, and findings from this study suggested the precipitation of particular proteins in the aggregates during boiling when hops were added.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.3c00185